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Posts Tagged ‘cinnamon’

Ingredients:Image-361

– 5 C rolled oats
– 1 C wheat germ
– 1 tbs ground cinnamon
– 1/4 C brown sugar
– 1 tsp ground nutmeg
– 1 tbs vanilla extract
– 1/2 C dried coconut flakes
– 1/4 C SOOC Espresso balsamic vinegar
– 1/2 C SOOC Blood Orange extra-virgin olive oil
– 1/4 C water
– 1/2 C raisins or craisins
– 1/2 C sliced almonds

Directions:

– Preheat oven to 325 degrees
– Mix oats, wheat germ, brown sugar, coconut, cinnamon, and nutmeg together in a bowl. Add Blood Orange EVOO, Espresso balsamic, vanilla extract, and water. Mix all ingredients well and spread onto a baking sheet.
– Bake about one hour, stirring every 15 minutes. Granola should be crunchy when it is done. Combine granola, almonds, and raisins/craisins into a bowl and mix.

Enjoy this granola over your favorite yogurt or with milk!

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Ingredients:

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground corianderCarrot
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons SOOC Harissa extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
3 tablespoons SOOC Honey Ginger balsamic vinegar
5 ounces mixed salad greens
1 teaspoon Dijon mustard (optional)
1/2 cup dried cranberries 2 tablespoons chopped flat-leaf parsley

Directions:

1. Preheat the oven to 400°. In a small bowl, mix the spices together. In a medium bowl, toss the carrots, onion and 2 tablespoons of the Harissa olive oil. Add 1 tablespoon of the spice mix (saving remaining spice mix for Quinoa) and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, until tender.

2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.

3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

4. In a large bowl, whisk the remaining Harissa olive oil with 3 tablespoons of the Honey Ginger balsamic vinegar, adding remaining spice mix (if any). Salt and pepper to taste, or add one teaspoon of Dijon Mustard, if desired. Add the salad greens, Quinoa, roasted vegetables, cranberries, walnuts, and toss to coat. Finish with Parsley. If presentation is a must, toss the greens with half of the dressing first, and spoon Quinoa mix on top of greens with remaining dressing.

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1/2 cup Pomegranate Balsamic Vinegar

½ cup Blood Orange Extra Virgin Olive Oil

2 cinnamon sticks, broken in half

1 cup dried cranberries (about 6 ounces)

1 12-ounce bag fresh cranberries

1/2 cup water

1/4 cup honey

Directions

Whisk together the Pomegranate Balsamic Vinegar and Blood Orange EVOO. Pour into a pot with broken cinnamon sticks and bring to a boil. Reduce heat to medium and simmer mixture for about 5 minutes.

Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and honey; bring to boil, stirring until honey dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

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The Cupcakes
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Extra Virgin Olive Oil such as Arbequina EVOO or Sweet Barnea EVOO
4 large eggs

Directions
Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes

Cinnamon-Vanilla Buttercream
1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

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