Chocolate-Cinnamon Cake Roll

You’ll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.

Ingredients:

Cake:

3         eggs

1         cup granulated sugar

1/3      cup water

1         teaspoon coffee-flavored liqueur

3/4      cup Gold Medal™ all-purpose flour

1/4      cup unsweetened baking cocoa

1         teaspoon baking powder

1/4      teaspoon salt

           Unsweetened baking cocoa

2         tablespoons coffee-flavored liqueur

Cinnamon Whipped Cream:

1        cup whipping cream

3        tablespoons powdered sugar

1        tablespoon coffee-flavored liqueur

1        teaspoon ground cinnamon

Directions:

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
• 2 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• 3 Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
• 4 In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.

Source: bettycrocker.com

Cinnamon, Pumpkin Spice Pecans

Easy Cinnamon Sugar Pecans ~ perfect for the Holidays ~ perfect as a homemade gift ~ perfectly delicious!

Ingredients:

1 egg white
2 teaspoons water
2 teaspoons pure vanilla extract
1lb pecan halves
1 cup sugar
½ - 1 tablespoon ground cinnamon (your preference)
½ teaspoon salt

Directions:

Preheat oven to 250 degrees
Spray a baking sheet with cooking spray
Mix sugar, cinnamon and salt in a large ziploc bag
Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
Spread out in a single layer onto prepared baking sheet
Bake for 1 hour, stirring every 20 minutes.

Prep Time:10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

 Serves: 8-10 snack sized
 
Source: mosespecanfarm.com

Flour-less Mini Carrot Cakes

Ingredients:

4 eggs, separated
1/2 cup + 1 tbsp. white sugar
Zest and juice of 1/2 lemon
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 cup almond meal/flour (or substitute hazelnut flour)
1 1/4 cups finely shredded carrots

Directions:

Preheat the oven to 350 F.  Line a cookie sheet with parchment paper, then arrange the 8 English Muffin rings on top and coat them all with cooking spray.  Or, prepare 4-inch custard dishes in the same way.

Separate 3 of the eggs, placing the egg whites and yolks in separate bowls.  Add the last (whole) egg to the egg yolks.  Using an electric mixer, beat them together.  Add the 1/2 cup sugar and continue beating.  Add the lemon juice and zest, cinnamon, pumpkin pie spice, salt, and vanilla.  Finally, beat in the almond flour and carrots.

Now rinse off your mixing paddles, and then beat the 3 egg whites and 1 tbsp. sugar together until stiff peaks form (about 2 - 4 minutes).  Gently fold the egg whites into the carrot-almond mixture.  Spoon equal amounts gently into each of the English Muffin Rings or custard dishes.

Bake at 350 F for about 30 minutes, or just until set.  The tops should be slightly browned and should spring back when you push on them lightly, and a toothpick inserted into the middle should come out clean.  Remove from oven and let sit on the cookie sheet for about 5 minutes, then slide the parchment paper off of the hot tray and onto the counter to cool the rest of the way.  Let cool for a full 45 minutes to an hour before serving.

Top with a light vanilla glaze or sprinkle with powdered sugar and cinnamon to serve.  (Check to make sure that the ingredients you use for that are kosher if you want it to be a Passover dessert, though!)  Keep these in the refrigerator until ready to serve.

Simple Vanilla Glaze

2 tbsp. Tofutti Vegan Cream Cheese
1/4 - 1/2 cup powdered sugar
1 - 2 tsp. vanilla
Dash of cinnamon

Mix all ingredients together very well until there are no clumps.  Drizzle or spread over the mini-cakes in a thin layer. Sprinkle some cinnamon over the top for a nice visual.

Makes 8 mini cakes (can easily be doubled according to recipe in link above)

Cinnamon Candied Apples

Ingredients:

5 apples, sliced
2 sticks butter
sugar
cinnamon

Directions:

Melt 1 stick of butter in saucepan. Add sliced apples and pour 2 cups of sugar over apples then add 2 teaspoons of cinnamon. Mix together and let simmer until apples are soft.

Serve hot with vanilla ice cream.