CINNAMON PLANT RECIPES

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EASY HOMEMADE CINNAMON ORNAMENTS | MCCORMICK



Easy Homemade Cinnamon Ornaments | McCormick image

Making homemade Cinnamon Ornaments is an easy and fun holiday activity for kids. Their aroma lasts long after the holidays are over.

Provided by McCormick

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 15

Number Of Ingredients 5

3/4 cup applesauce
2 bottles (2.37 oz. each) McCormick® Cinnamon, Ground
Cookie cutters
Drinking straw
Colorful ribbon

Steps:

  • Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.
  • Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)
  • Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN B…



Sweet Potato Gnocchi with Maple Cinnamon Sage Brown B… image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 6 to 8 servings (about 105 gnocchi)

Number Of Ingredients 12

2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gnocchi: Preheat the oven to 425 degrees F.
  • Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
  • For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

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