Ingredients

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Cinnamon Filling
¼ c unsalted butter melted

1/4 c brown sugar (original recipe 1/3 c)

1 tbsp K’wela cinnamon

In a medium bowl combine all ingredients and set aside

 

Cookie Dough

2 ¼ c flour (plus more for spreading the dough)

½ tsp salt

1 tsp baking powder

Sift together first three ingredients and set aside

¾ c unsalted butter (room temperature)

½ c granulated sugar (original recipe ¾ c)

1 large egg

2 tsp vanilla

3 tbsp heavy cream

 

Instructions

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1. Mix butter and sugar on medium speed for two minutes.  Add the egg, vanilla and cream.  Mix for one minute, scraping the sides of the bowl as needed.  Turn the mixer to low and add the flour mixture until just combined.

2. On a floured surface press the dough into a rectangle about 15 X 10 inches (this works best on wax or parchment paper to aid in rolling dough). Spread the filling on top of the dough leaving ½ inch around the edges.  Tightly roll the dough into a 15 inch log.  Chill the dough for at least two hours in the refrigerator or 20 minutes in the freezer (dough can also be frozen for up to three months).

3. Preheat oven to 350°F (177°C)

4. Once the dough is sufficiently chilled cut the dough into ½ inch slices.  Place on a floured baking sheet leaving room for the cookie to spread.  Bake for 10-12 minutes.

Icing

½ c powder sugar (original recipe 1 c)

¼ tsp vanilla

1 tbsp milk (original recipe 1-2 tbsp)

 

Whisk all ingredients together and drizzle over the cooled cookies.  ENJOY!

Ingredients (10 -12 rolls)

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1 Cup (250ml) milk
1/4 c butter (60 ml) 
3 Tbsp sugar 
1 sachet (7g) instant yeast
3 1/2 cup (440g) flour

 

Filling:
1/2 C butter softened
1/2 C brown sugar
1/2 C white sugar
3 Tbsp cinnamon

 

Instructions

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1. Heat the butter until melted then add milk and heat until luke warm. It should not be too hot. Whisk in sugar and yeast then let sit approximately 10 minutes to activate the yeast. You should see little bubbles forming. Add flour and stir to combine, then kneed until a soft dough forms. Cover and let rest for 20 minutes.

2. Mix the filling ingredients until smooth and spreadable. On a lightly floured surface, roll out the dough into a rectangle. Spread the filling evenly over the surface.

3. Starting from one long edge, roll the dough tightly into a log. Slice into 10–12 equal pieces. Arrange the rolls, seam side up, in a greased baking dish. For a golden finish, you can brush the tops with cream. Let them rest for 20 minutes.

4. Bake at 180°C (350°F) for 20–30 minutes, or until golden brown and cooked through.
   
   Optional: Finish with a glaze of your choice like classic cream cheese or for some brightness brush with powdered sugar and squeeze of lemon.
   
   Tip: I often cut back the white sugar by around ¼ cup—Ceylon cinnamon brings its own natural sweetness. Feel free to adjust to suit your taste!

Ingredients

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5 ½ cup flour

1 ¾ cup sugar

3 sticks plus 2 Tbs butter

5 tsp baking powder

2 eggs

2 tsp K'wela cinnamon

2 tsp vanilla

3 Tbs milk (more if dough is too dry)

Dash of rum (optional)

Apricot or raspberry preserves

Powdered sugar

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Optional: You can swap out some flour and replace with almond meal.

 

Instructions

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1. Knead first nine ingredients on a clean surface. I do this by hand because the dough can get get quite stiff.  Once all the ingredients are incorporated, divide dough in half.  Take one half of the dough and with your hands spread it evenly on a jelly roll baking pan. It should cover the entire pan. It takes a little effort to work the dough so that it covers the entire pan. 
    

2. Spread the preserves over the entire surface of the dough.
    

3. Using the remaining dough, outline the entire cake by rolling thin spindles of dough. Starting from the upper left corner create a spindle long enough to reach the lower right corner of the cake. This will be the longest spindle. Repeat these steps working your way to the bottom left corner of the cake and then the top right corner of the cake. Each spindle will get shorter as you reach the side of the pan. Lastly, follow the same process by starting from the bottom left side to the top right side, You are trying to create a lattice formation.
    

4. Bake at 350 degrees in preheated oven until golden brown. Usually around 45 minutes depending on your oven.
    

5. Once the cake is completely cooled sprinkle with powdered sugar and cut into squares.

 

This cake is ideal when serving a large crowd.  It also travels well on a picnic or road trip.

Serves 6

 

Ingredients

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2 teaspoons olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound ground chicken

chili powder, adjust to taste (depending on how much heat you like)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon salt, plus more to taste

4 fresh tomatoes chopped and pulsed in a food processor

1 jar of San Marzano Diced Tomatoes

1 1/4 cups bone-in chicken broth

2 cans dark red kidney beans, rinsed and drained.

1-2 K’wela cinnamon sticks

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Topping variations: cheese, avocado, tortilla chips, cilantro, sour cream or Greek yogurt

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Optional: If you prefer to stay away from canned foods, 1½ cups dried red beans soaked and cooked. Vary the amount according to taste.

 

Instructions

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1. Place oil in a large pot and place over medium high heat. Add in  onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
    

2. Add in ground chicken; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
    

3. Add in tomatoes, chicken broth, beans and cinnamon. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings as necessary.