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Instructions. Preheat the oven to 350°F (180°C) fan assisted and line 2 baking sheets with parchment paper. Set aside. In a medium bowl, combine the oil, 4 tablespoons water, sugar, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and cinnamon, then knead into the sugar mixture.
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Making homemade cinnamon toast crunch recipe for beginners. In this recipe video, we'll show you how to make cinnamon toast crunch cereal at home, that's rig.
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Use a rolling pin to smash the cereal into a fine crumb. Add a bit of honey to the side of a shot glass, then dip it into your crushed cereal. Set aside. Next, pour equal parts of Fireball whisky and RumChata cream liqueur into a shaker filled with ice. Shake until the ingredients are well combined and chilled.
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Remove the top piece of parchment paper. With a pastry cutter, pizza cutter, or very sharp knife, even the edges of the rectangle. Slice into 1/2-inch squares and pierce each square with a fork 2 or 3 times. Make the cinnamon-sugar topping: in a small bowl, combine 2 tablespoons of sugar and 3/4 teaspoon cinnamon.
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Add ice to a glass or cocktail shaker. Mix (or shake) together milk, Baileys Irish Cream and Fireball Whiskey. Stir and drink. Try dusting with a mixture of cinnamon and sugar (or nutmeg) on top or around the rim. Or, top with whipped cream. Sip and enjoy your fireball and milk drink recipe.
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Homemade Cinnamon Toast Crunch. Preheat the oven to 350° F and line two baking sheets with a silpat or parchment paper. In the bowl of a food processor, add the whole wheat flour, flour, baking soda, and cinnamon. Pulse to combine. Then add in coconut oil, brown sugar, sugar, vanilla, and honey.
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Instructions. . Preheat the oven to 350°F. In a small bowl, combine the butter, sugar, cinnamon, and salt. You'll need the butter to be pretty soft to get it all combined. . Spread the mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread.
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Toss the bread around with the butter to make sure that each piece is coated evenly to ensure crispy cereal. Once the bread is toasted, remove it from the pan and place it into a mixing bowl. Coat the toasted bread with an even mix of granulated sugar and cinnamon. Toss together until the bread is evenly coated.
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Roll out to 1/8 inch thick. The thinner you get, the crunchier the cereal! Melt another tablespoon or two of coconut oil and brush over the tops of the flattened dough. In a small bowl, combine 1/8 cup of cane sugar and 1/2 teaspoon cinnamon to sprinkle over the coconut oil.
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Preheat oven to 325° F. Line a 9×13 pan with parchment paper and lightly spray with cooking spray. Prepare the cake mix per box instructions, making sure not to overmix. Then add to parchment paper lined pan and bake for 20 minutes. While the cake bakes, prepare the crumb topping but do not mix in the cereal.
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Step 1. Pour water or simple syrup onto a plate, then gently dip your glass to wet the rim. Step 2. Pour cinnamon sugar mix onto another plate or into a shallow bowl at least as wide as your glass. Dip or roll the rim of your glass through the cinnamon sugar until evenly coated. Step 3.
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Instructions. Preheat the oven to 350 degrees F (180 degrees C). Add the flour, butter, salt, and cinnamon sugar to a food processor and pulse until it is combined and grainy in texture. Add in the maple syrup and water and pulse until it comes together to form a dough.
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Instructions. Place the cinnamon and sugar on a plate. Run your finger around the edge of a shot glass (or a small glass if serving as a cocktail). Dip the edge of the rim into a plate of cinnamon and sugar. Stir the Fireball and RumChata together the glass. If desired, you can serve over ice as a cocktail.
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Preheat oven to 350 degrees. Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes.
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Place a Silpat or piece of parchment paper on a large baking pan. In a large mixing bowl, combine the almond and oat flours, cane sugar, and salt. Mix to combine. Add the melted coconut oil and the egg white. Use your hands to mix everything together into a cohesive dough.
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While the dough is chilling, prepare the cinnamon sugar by mixing the coconut sugar and ground cinnamon in a small bowl. Preheat Oven, Roll The Dough: Preheat the oven to 350F/180C. Divide the dough in half. Using a rolling pin, roll one half of the dough in between 2 sheets of parchment paper until very thin.