Friday, January 18, 2013

2 Bowls?!

I got a new mixer this year (long story) and I really love it. It's just a bigger version of my old one, but it's shiny and red.

For my birthday, two of my friends bought me a second bowl for the mixer.

My dad's comment? "If anyone needs two bowls for a mixer, it's you."

Truthfully, I wasn't totally sure that anyone needed two bowls. Then again....when you need 2, nothing else will do!

So I got my hands on the library's copy of the Smitten Kitchen cookbook (which I'm now planning to buy, by the way). It was beautiful. Even more beautiful than her blog, if that's possible. (My only complaint? Many of the recipes are on multiple pages -- this recipe that I'm about to talk about had the ingredients on one page and the instructions on the next, so I was constantly going back and forth. I *might* have made the library's copy a tiny bit sticky....)

Inside the cookbook was a recipe for Gooey Cinnamon Squares.

Put the word "gooey" and "cinnamon" together and I'm totally sold.

Once I read the somewhat fiddly recipe, I was less excited but I decided this was a perfect opportunity to try out my second bowl for the mixer.

They were delicious, although not as pretty as the ones in the cookbook.

Recipe, slightly adapted:

Cookie Base
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoons baking powder (instead of the cream of tartar and soda)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/4 cup milk
Gooey Layer (it just *sounds* delicious)
1/4 cup light corn syrup
1/4 cup milk
1 tablespoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup plus 2 tbsp sugar (225g - this is a good place to use your kitchen scale)
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour

2 tbsp sugar
1 1/2 teaspoons cinnamon


1. Heat oven to 350 F. Line the bottom of a 9-by-13-inch cake pan with parchment, allowing the ends to hang over at least 2 inches. Coat pan and parchment with cooking spray. Set aside.
2. Make the cookie base: Stir together the flour, cream of tartar, baking soda, and salt; set aside. In an electric mixer, cream the butter and sugar until light and fluffy, 2 min. Add the egg and milk and beat until combined. Stir in flour mixture until just incorporated. Spread dough into an even layer in the prepared pan; set aside. (This was tricky, I used my fingers)
3. Make the gooey layer: Whisk together the corn syrup, milk, and vanilla in a bowl and set aside. In an electric mixer (second bowl but you could probably just wipe out the first bowl) cream butter, 1 cup sugar and salt until fluffy. Add the egg and beat until combined. Add the flour and corn syrup mixture by thirds, mixing each time until all ingredients are incorporated. Dollop over the cookie base and spread into an even layer. (Less tricky than the first spread!)
4. Mix together 2 tbsp sugar and cinnamon; sprinkle over the gooey layer. Bake until edges have set and center is still gooey, 35 min. Let cool completely, about 3 hr. Lift from pan using the parchment; cut into 1-inch squares. Can be kept covered at room temperature for 3 days...bwah ha ha. If they last that long. And just *TRY* not to eat them warm. I dare you.


1 comment:

Elyse said...

It's my absolute favorite cookbook! You should be sure to try her Salted Brown Butter Rice Krispie treats. They are to die for! Shabbat Shalom!