Homemade Cinnamon Chips Food

HOMEMADE CINNAMON CHIPS

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

HOMEMADE CINNAMON BAKING CHIPS

Steps:

• Preheat oven to 225 degrees F. Line a baking sheet with parchment paper.
• Combine ingredients in bowl and use spoon or fork to mix together until well combined - will have a wet sandy texture. You can also mix together very easily in a food processor or chopper.
• Pour out mixture onto prepared pan and press into a slab about 1/4" thick. You can place a piece of parchment or waxed paper over the top of the mixture to press the mixture.
• Bake for 25-30 minutes. Should look melted, may have some bubbling, may have some oil seeping out.
• Take out of oven and allow to cool. Will firm up. Cut into desired shapes with pizza cutter or large chef's knife. If they are still sticky. Place them separated on parchment lined baking sheet and refrigerate until firm. Store in airtight container in refrigerator.

CINNAMON BAKING CHIPS

Steps:

• Preheat oven to 200 degrees Farhenheit.
• Mix all ingredients with fork until well-blended.
• Spread mix on foil-lined baking sheet.
• Bake 30-35 minutes, until hot and bubbly.
• Allow to cool completely, then crumble.

CINNAMON TORTILLA CHIPS

Steps:

• Brush butter over the entire top of one tortilla.
• Sprinkle generously with cinnamon sugar.
• Cut into 8ths.
• Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark).
• Approximately 8 to 10 minutes.

CINNAMON AND CARAMEL PRETZEL CHIPS

Steps:

• In a small bowl, stir together the sugar and cinnamon. Pour the pretzels into a large, low bowl. Evenly drizzle the warm caramel over the pretzels, then sprinkle with the sugar mixture. Serve immediately!

HOMEMADE CINNAMON AND SUGAR PITA CHIPS

Steps:

• Preheat your oven to 375 degrees.
• Mix together the sugar and cinnamon in a small bowl and set aside.*
• Cut each pita pocket into 6 sections. You can stack them and cut multiple pockets at once.
• Lay the wedges out flat on a baking sheet and brush the tops with melted coconut oil. Sprinkle each wedge with the sugar and cinnamon mixture soon after brushing with coconut oil. This makes sure the cinnamon and sugar sticks to the pita chips.Bake the chips in the oven for about 10 minutes until golden and crispy. They will harden a little more even after you remove them from the oven.

CINNAMON CHIP SCONES

Steps:

• Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, brown sugar, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cinnamon chips, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
• Whisk the icing ingredients together. Drizzle over warm scones.
• Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

CINNAMON CHIPS RECIPE

Steps:

• Preheat oven to 350.
• Mix sugar and cinnamon together in a small bowl. Set aside.
• Brush flour tortillas with butter and sprinkle with cinnamon sugar mixture.
• Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.
• Bake at 350° for 8-10 minutes or just until crisp. Serve with fruit salsa.

LOW-FODMAP 'COPYCAT' STARBUCKS CINNAMON CHIP SCONE RECIPE; GLUTEN-FREE

Steps:

• Preheat oven to 400ºF Position rack in center of oven Line heavy baking sheet with parchment paper or silicone baking liners Combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum, and salt in large bowl of electric mixer using flat paddle With mixer on low, cut butter into flour mixture until it resembles a coarse mealYou can also use your hands to help combine any big chunks Set aside this mixture for later incorporation Beat 1 egg in the same (or another) large bowl of electric mixer until very light and foamy (about 1 minute )Add vanilla extract and flour mixture and start the mixer on low speed, then pour the coconut cream on top of the flour Mix at medium-low speed for about 30 seconds until the dough just comes togetherIt will be very sticky Stir in the low-FODMAP cinnamon chips by hand Use lightly floured hands to gently pat out dough into two 6-inch thick rounds on a floured surface, about ½ inch thick (dough will be sticky and you may need to lightly coat it with some excess flour) Use a sharp knife, dough cutter or pizza wheel to cut each circle in half and then cut each half into 3 pie shaped wedges Put scones 2 inches apart on prepared baking sheet In a small bowl, beat the second egg Brush scones with beaten eggSprinkle scones liberally with cinnamon & sugar mixture Place scones in center of ovenBake 20 -22 minutes or until golden and cooked through Cool 10 minutes on a rack Top with low-FODMAP glaze (with added cinnamon) if desired

HOMEMADE CINNAMON SUGAR PITA CHIPS

Steps:

• Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Cut each pita into eight equally-sized wedges and place in a single layer on the lined sheet.
• In a small bowl, stir together the granulated sugar and cinnamon until evenly combined.
• Brush both sides of each pita wedge with melted butter or coconut oil. Sprinkle cinnamon/sugar mixture evenly over both sides of the pita wedges, and place back on baking sheet in a single layer.
• Bake for 12-15 minutes, or until wedges have crisped up to your liking. Let cool and enjoy!

PIE CRUST CHIPS WITH CINNAMON DIP

Steps:

• Preheat the oven to 425°F.
• On a floured surface or sheet of parchment paper, roll pie crust out to ⅛ to ¼-inch thickness. Cut out with leaf-shaped cookie cutter/press (dip cookie cutter in flour to prevent sticking).
• Brush each leaf gently with milk or cream and sprinkle with cinnamon sugar.
• Transfer leaves to a baking sheet lined with parchment paper. Bake for 10 minutes or until leaves are just beginning to brown on the bottom edges.
• Remove leaves from the oven and transfer to a serving tray.
• In a small bowl, beat or mix together softened cream cheese, powdered sugar, and cinnamon/pumpkin pie spice.
• Serve pie chips and dip together.

CINNAMON-SUGAR CHIPS

Steps:

• Preheat oven to 375 degrees. Stir together butter, sugar, and cinnamon in a small bowl. Brush tortillas with butter mixture, and cut each into 8 wedges. Arrange wedges in a single layer on a baking sheet, and bake until crisp, 10 to 12 minutes. Let chips cool on a wire rack before serving.

CINNAMON CHIP SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.

WHITE CHOCOLATE BROWNIES WITH CINNAMON CHIPS RECIPE

Steps:

• Preheat the oven to 350°F. Line an 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the pan with non-stick baking spray. In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the melted chocolate until thoroughly combined. Stir in flour and kosher salt. Gently fold in the cinnamon chips. Transfer the batter to your prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Allow the brownies to cool in the pan for 30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.