CINNAMON TOAST CRUNCH® COLD BREW COFFEE
Sweeten your iced coffee with a favorite morning flavor: milk infused with Cinnamon Toast Crunch cereal. Top it with whipped cream, caramel drizzle and a sprinkling of cereal. Talk about a Pick Me Up.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
- Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
- In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
CINNAMON CRUNCH COFFEE CAKE
Make and share this Cinnamon Crunch Coffee Cake recipe from Food.com.
Provided by annh53182
Categories < 60 Mins
Time 50m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) a bundt pan. Add pecans to a dry skillet and toast over medium-low heat, about 5-6 minutes, tossing frequently. Watch them carefully so you don't burn them, you'll be able to tell when they are done as they will become very fragrant. In a large bowl, combine flour, brown sugar and salt. Cut in butter, using a pastry blender until mixture resembles coarse crumbs. Scoop out 1/2 cup of mixture and set aside. Add baking powder, baking soda, 1/2 tsp cinnamon, nutmeg and ginger to remaining mixture.
- Beat eggs and add to buttermilk in a large measuring cup. Pour into flour mixture, stir until just mixed. Add half the batter to the bundt pan. Combine remaining flour mixture, toasted pecans and remaining cinnamon and sprinkle over batter. Top with remaining batter.
- Bake for 40-50 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Cool in pan 10-15 minutes on a wire rack. Cover with cake plate and invert carefully to transfer cake. Cool completely and top with glaze.
- In a medium bowl, add powdered sugar, 1/2 the milk or cream, and vanilla. Whisk until smooth. Add remaining milk or cream as necessary to reach desired consistency. You want a syrup-like consistency that can be poured over the cake without running everywhere.
Nutrition Facts : Calories 334.1, Fat 14.7, SaturatedFat 6.8, Cholesterol 56.2, Sodium 211.8, Carbohydrate 47.6, Fiber 1.2, Sugar 30.4, Protein 4.4
CINNAMON TOAST TOFFEE CRUNCH
It's a new twist on a candy classic! Made with only five ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
- In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
- Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 14 g, TransFat 0 g
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