ground cinnamon

Give your next crumble a dose of oats with this simple make-one freeze-one recipe

Oaty apple crumble

caster sugar

sultanasor raisins

soft light brown sugar

honey

pack butter

oats

plain flour

flaked almonds

cinnamon

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Creamy eggnog and white chocolate are swirled into babka dough before getting slathered in a brandy glaze for the perfect holiday dessert.

Eggnog Babka

For the Filling:

eggnog

white chocolate chips, divided

For the Dough:

eggnog, warmed to 115°

dry yeast

all-purpose flour,

salt

sugar

eggs, divided

unsalted butter,

For the Glaze:

brandy

This Eggnog Babka Is Full of Holiday Spirit

Kirsten's contemporary lemon meringue tart has the perfect balance of sour and sweet. It'll leave your guests coming back for more.

Kirsten Tibballs' Lemon Meringue Tart

unsalted butter

brown sugar

eggs

thickened cream

extra virgin olive oil

lemons

lemon juice

baking powder

unsalted butter, room temperature

egg, room temperature

gingerbread spice

table salt

egg whites,

cream of tartar

(or 3 tsp) lemon zest

vanilla bean

sea salt flakes

egg yolks

cornstarch

glucose syrup

sea salt

unsalted butter, cold

gold chocolate callets

grape seed oil

rice bubbles, crushed

This moist cake with a crunchy nut topping is sure to become a teatime favourite

Caramelised apple cake with streusel topping

light brown muscovado sugar, plus 1 tbsp

dessert apples,

tsp vanilla extract

tsp baking powder

milk

flour

demerara sugar, plus 1 tbsp

cold butter

tbsp toasted, chopped hazelnuts

Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.

While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.

Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.

Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

You won&#039;t be able to stop eating this&amp;#x2014;trust us.

Brown-Butter Banana Bread

Nonstick cooking spray, for greasing

bananas, mashed,

all-purpose flour

dark brown sugar,

nutmeg

Brown-Butter Banana Bread Beats All Other Banana Breads

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Feel-good muffins

self-raising flour

porridge oats

light muscovado sugar

½ tsp bicarbonate of soda

buttermilk

sunflower oil

stoned prune

pecans

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Moroccan lamb

lamb neck fillets,

paprika

tomato

tbsp finely chopped parsley, plus extra to serve

Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

tsp sugar

oregano

tbsp chopped flat-leaf parsley, plus extra to serve

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

The healthy chocolate treat thats also vegan friendly, dairy free and refined sugar free!

Chocolate almond cups

almonds, plus extra chopped almonds to serve

(70 grams) almond or other nut butter

(65 grams) coconut oil, melted

(50 grams) shredded coconut, plus extra to serve

tbs rice malt syrup

(100 grams) puffed rice

(160 milliliters) maple syrup

coconut oil, melted, extra

(70 grams) cacao powder (from health food stores and selected supermarkets)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

Cinnamon Oat Muffins- – Your perfect breakfast muffin has arrived! No flour, no refined sugar and no oil! Plus, they are low fat and of course, yummy﻿

Cinnamon Oat Muffins

2-3 TBSP old fashion oats

old fashion oats (will be divided)

applesauce

almond milk

vanilla

tsp baking soda

Preheat oven to 350 degrees. Grease a 12...

Preheat oven to 350 degrees.  Grease a 12 count muffin pan or line with liners.

Take 1 1/2 cup of old fashion oats...

Take   1 1/2 cup of old fashion oats and place in food processor or blender. Grind mixture until it's finely ground and almost resembles flour.  Set aside.

In a mixing bowl, mix applesauce, eggs, honey...

In a mixing bowl, mix applesauce, eggs, honey and vanilla until combined. Then, stir in milk.  Mix to combine.

Add in grinned oats, remaining 1 cup of...

Add in  grinned oats,  remaining 1 cup of old fashion oats, baking soda & powder, salt and ground cinnamon.  Mix to combined.

Let mixture sit for 10 minutes. This will...

Let mixture sit for 10 minutes. This will give the oats time to absorb the milk.

Spoon batter into prepared baking pan and top...

Spoon batter into prepared baking pan and top with old fashion oats and ground cinnamon.

Bake 20-25 minutes or until toothpick inserted comes...

Bake 20-25 minutes or until toothpick inserted comes out clean.

https://mediavine-res.cloudinary.com/video/upload/fd1llu5lmtjsdvwcwige.mp4

A welcome video sharing what Big Green House is about.

Welcome to Big Green House

Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Mincemeat & pecan palmiers

mincemeat

pecan nuts, chopped

maple syrup

puff pastry butter

icing sugar

Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.

Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.

Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

It's been said around the delicious. office that this is quite possibly the greatest cheesecake you'll ever eat.

Italian-style ricotta cheesecake

fresh ricotta

eggs, lightly beaten

(150 grams) caster sugar

cream cheese, softened

(60 grams) sour cream

tbs Strega (Italian liqueur – substitute Sambuca)

tbs vanilla extract

tbs pure icing sugar

unsalted butter, chopped, plus extra to grease

(110 grams) caster sugar

sour cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Spiced hot cross buns

strong white flour

sachets easy-blend yeast

½ tsp mixed spice

currant

tbsp plain flour

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

We’re totally&nbsp;gaga in my house for this Eggless Chocolate Mousse -- we're so addicted, in fact,&nbsp;I guarantee that if I made it 365 days a year my...

Eggless Chocolate Mousse

water

chocolate chips

heavy whipping cream

1. Place the water and sugar in a small saucepan over high heat and bring to a boil. 

2. Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature. 3. In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy. 4. Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine. 5. Gently fold the chocolate mixture into the remaining whip cream until completely combined. 6. Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.

Subscribe to Weelicious: http://bit.ly/_Weelicious5  Subscribe to all the amazing collaborators! Mallory Ervin  http://www.youtube.com/subscription_center?add_user=malloryervin1  Bethany Herwegh  http://www.youtube.com/subscription_center?add_user=GlamorousHousewife  SeaLemon DIY  http://www.youtube.com/subscription_center?add_user=sealemondiy  Debi Beard  http://www.youtube.com/subscription_center?add_user=SheSellsSeaShellscom  Weelicious  http://www.youtube.com/subscription_center?add_user=jgswife  Carah Amelie  http://www.youtube.com/subscription_center?add_user=carahamelie03  Eggless Chocolate Mousse written recipe: http://weelicious.com/2015/04/24/eggless-chocolate-mousse-recipe/  Ingredients 1/4 cup water 3 tablespoons sugar 1 cup semi-sweet chocolate chips 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup heavy whipping cream Preparation 1. Place the water and sugar in a small saucepan over high heat and bring to a boil. 2. Remove the saucepan from the heat, add the chocolate chips, salt, and cinnamon, and stir until melted and cool to room temperature. 3. In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy. 4. Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine. 5. Gently fold the chocolate mixture into the remaining whip cream until completely combined. 6. Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.  Get the Weelicious cookbooks for 300 recipes like this! http://weeliciousbook.com/  How did you like this video? Post a comment below and thanks for watching Weelicious!  Like us on Facebook: http://www.facebook.com/weelicious  Follow on Pinterest: http://pinterest.com/weelicious/  Follow on Twitter: http://twitter.com/weelicious  Check out our Website: http://weelicious.com/  Eggless Chocolate Mousse - Weelicious https://youtu.be/UN--UngnWoM  And check out the Channel! http://www.youtube.com/user/jgswife  Video by Mike Ervin Music by Bethany Weber

Eggless Chocolate Mousse - Kin's Valentine's Day Inspiration Collaboration - Weelicious

This Hungarian honey cake is deeply flavored with ginger, cardamom, cloves and cinnamon. The dough is more like a gingerbread biscuit than a tender sponge cake; it softens as it sits. It’s best made at least a day in advance, resting until the icebox-like crust absorbs its sweet surrounding layers of filling. The buttery, vanilla-scented filling is so pleasant to the tongue — but so rich you may want to cut small cake slices. Hungarian honey cake was popular before the Holocaust, but sadly this version was largely lost with the cooks in concentration camps. It’s been adapted in the United States by survivors and other family members using Cream of Wheat filling, which resembles the European gruel made with semolina or hard wheat flour, and enriched with lots of butter. This special cake brings back the memory of their former lives.

Top 28 ground cinnamon recipes from across the web

The most viewed ground cinnamon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oaty apple crumble

Eggnog Babka

Eggnog Babka

Kirsten Tibballs' Lemon Meringue Ta...

Caramelised apple cake with streuse...

Brown-Butter Banana Bread

Feel-good muffins

Moroccan lamb

Gigantes plaki

Chocolate almond cups

Cinnamon Oat Muffins

Mincemeat & pecan palmiers

Italian-style ricotta cheesecake

Spiced hot cross buns

Eggless Chocolate Mousse

Hungarian Honey Cake

Honey Cake

Honey Cake

Spiced Crème Caramel

Slow Cooker Moroccan Chicken recipe

Peach and Oatmeal

Large Batch of Overnight Oats

Bavette steak with mole marinade

Lebkuchen

Best Mini Cinnamon Scrolls recipe

Strawberry Spinach Power

All About Oats and Seeds

Wholemeal Date Scones recipe

Top 28 ground cinnamon recipes from across the web

The most viewed ground cinnamon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oaty apple crumble

Eggnog Babka

Eggnog Babka

Kirsten Tibballs' Lemon Meringue Ta...

Caramelised apple cake with streuse...

Brown-Butter Banana Bread

Feel-good muffins

Moroccan lamb

Gigantes plaki

Chocolate almond cups

Cinnamon Oat Muffins

Mincemeat & pecan palmiers

Italian-style ricotta cheesecake

Spiced hot cross buns

Eggless Chocolate Mousse

Hungarian Honey Cake

Honey Cake

Honey Cake

Spiced Crème Caramel

Slow Cooker Moroccan Chicken recipe

Peach and Oatmeal

Large Batch of Overnight Oats

Bavette steak with mole marinade

Lebkuchen

Best Mini Cinnamon Scrolls recipe

Strawberry Spinach Power

All About Oats and Seeds

Wholemeal Date Scones recipe

The most viewed ground cinnamon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine