Tuesday, September 3, 2013

Gooey Cinnamon Squares

I don't have anything clever to say about these little guys.
They were fabulous. Stop whatever you are doing and go bake them.
Do it for you. Do it for your family. Do it for America. I'm not really sure what these have to do with America, but goodness are they delicious.
They are perfect to serve with coffee, for dessert, take to work, or eat for breakfast.
I'm just guessing on that last point. I definitely didn't eat one for breakfast two days in a row.

The recipe came from the Smitten Kitchen cookbook that I got for Christmas. I've now made 2 items from that book. Only two in an 8 month time frame. Shameful.

I know the recipe is technically called Gooey Cinnamon Squares, but I started calling it "snickerdoodle cake," because, well, that's essentially what it is.
After my last baking attempt ended in failure, I decided I needed to stick with something simple that was bound to deliver regardless of any user errors.

Question - do blogs sometimes make you feel like a failure at presenation? For instance, I feel the need to apologize that my container isn't an antique, white, quirky dish. I also took this picture with my iPhone, not a sweet camera with a crazy lense, and I didn't serve the dessert on cute vintage plates. I just put them in a generic container and took them to the office. I even put one of them in a ziploc.
Oh my gosh.
It feels so good to get that off my chest.

This pic was taken right before they (the squares) went into the oven. Look at the excitement.

 
Until next time!

Cookie Base:
8 Tablespoons (1 stick) butter
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 egg
1/4 milk

Gooey Layer:
1/4 cup light corn syrup or honey
1/4 cup milk, half and half, or cream (I used cream. Duh)
1 Tablespoon vanilla
12 Tablespoons butter (1 1/2 sticks)
1 cup plus 2 Tablespoons sugar
1/4 teaspoon salt
1 egg
1 1/4 cup all-purpose flour

Topping:
2 Tablespoons sugar
1 1/2 teaspoons ground cinnamon

Bake at 350 for 20 to 25 minutes.

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