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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
Coarse-textured Mexican chocolate — moles, hot chocolate, conchas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
Coarse-textured Mexican chocolate — moles, hot chocolate, conchas
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Butter bottom of Bundt pan. Pour nuts around bottom of pan. Arrange one row of frozen rolls around bottom of pan. In a two cup measuring cup, place pudding, cinnamon and add brown sugar to 1 cup line. Mix together. Pour mixture over rolls. Pour melted butter over rolls. Cover pan with a tea towel and put in cool place overnight (to rise). Bake at 350° for 35 to 45 minutes. Flip out of pan onto a plate and scoop what is left in pan over rolls.