Gooey Cinnamon Squares

I've been wanting to make these for a while.  I was going to make them for a friend's birthday in January, but they were overseas.  So I made them for my brother's wedding as an alternative to the Nutella Cupcakes.  Although no one really ate them at the wedding, so everyone took some home.  I was flooded with texts and calls that they loved them.  Plus, everyone at work loved them. 

 {Gooey Cinnamon Squares}

In fact, my mother loved them so much, she demanded I make her a batch for Mother's Day (yes-she really did demand, and she has the entire batch frozen, ready for her whims).  They are not too sweet, and the cinnamon sugar goodness on top will win anyone over.  They remind me of a snickerdoodle--buttery cookie goodness covered in a crunchy cinnamon sugar top.

 {Spreading out the cookie base}

 {Spreading out the gooey layer}

 {Mixing cinnamon sugar and a view of the recipe}

 {Top with cinnamon sugar}

 {Cutting Gooey Cinnamon Squares}

One year ago:  Bee Sting Cake (Bienenstich)

Gooey Cinnamon Squares
from smitten kitchen cookbook

Makes 24 squares

Prep time: 20 minutes
Cook time: 30 minutes

Cookie Base
8 tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/4 milk. room temperature

Gooey Layer
14 tablespoons butter, room temperature
1 1/4 cup sugar
1/4 teaspoon salt
1/4 cup honey (KY Proud!)
1/4 cup milk or heavy cream
1 tablespoon vanilla
1 egg, room temperature
1 1/4 cups flour

Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350.
2. Line a 9x13 casserole dish with parchment paper; grease parchment paper with non-stick spray.
3. Cookie base:  Cream butter and sugar until light and fluffy.  Meanwhile, whisk dry ingredients together in a small bowl.  Once butter and sugar are light and fluffy, add egg and milk, and beat until combined.  Scrape down sides and add dry ingredients mixing until just combined.  Spoon cookie base into prepared casserole dish and smooth with an offset spatula.  Set aside.
4. Gooey layer:  Cream butter and sugar together until light and fluffy.  Meanwhile, whisk honey, milk and vanilla together until well combined.  Once butter and sugar are light and fluffy, add egg and beat until combined.  Add 1/3 of flour and mix batter; then add 1/2 of honey mixture and mix batter.  Repeat again, and then add remaining flour.  Dollop gooey layer over cookie base and spread with an offset spatula.
5. Topping:  Mix cinnamon and sugar together until well combined.
6. Sprinkle topping over gooey layer.
7. Bake for 25-30 minutes or until golden brown on top.
8. Cool completely before cutting.
9. Serve.

PS--Don't forget to sign up for my giveaway because today is the last day!!!  I will be announcing the winner tomorrow!

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Cheeseburger Casserole

Sometimes, the weirdest sounding dishes become favorites.  I created this recipe a few weeks ago because my hubby requested cheeseburgers, and well, it was below freezing outside.  So I crafted this, and he loved it!  He requested again for the night he finished finals (he made all A's by the way!  So proud of him!!!).

 

{Cheeseburger Casserole}

 

{Just a few simple ingredients}

 

{Brown beef--you want a fattier beef because you'll be making a roux}

 

{Add evaporated milk to make the sauce}

 

{Yes--you add ketchup, mustard, and relish/pickles}

 

{Can't forget the cheese!}

 

{Top with French fries}

 

{Then top with more cheese!}

Cheeseburger Casserole

Serves 6

1 1/2 pounds ground beef (80/20 works best)
1/2 onion, diced
3 cloves garlic, minced
1 tablespoons steak seasoning
1/4 cup all purpose flour
1 can evaporated milk
2 tablespoons yellow mustard
6 tablespoons ketchup
3 tablespoons relish (if you like pickles on your burger)
2 cups cheddar cheese, divided
32 oz bag of crinkle cut fries

1. Preheat oven to 400.
2. Brown beef, onions, and garlic in a skillet until cooked through.
3. Add steak seasoning and flour to make a roux.
4. Add milk and stir to combine.
5. Heat sauce until thickened then add mustard, ketchup, relish and 1 1/2 cups cheese stirring until melted.
6. Spray a 9x13 casserole dish with non-stick spray.
7. Pour cheeseburger filling into casserole dish.
8. Place frozen fries on top of cheeseburger filling.
9. Bake for 25-30 minutes or until fries are cooked through and slightly crispy.
10. Top with remaining cheese and allow to melt.
11. Serve.

Since it's the end of the year, I've been doing some reflecting, thinking, and dreaming.  I have tried to stray away from making resolutions, focusing more on making goals I'd like to achieve by the end of the year.  I break it down month by month so that way I stay on track, and big goals don't seem so unachievable!  I also have the goals in front of me every day so that I don't forget them by March (I was guilty of it too!)!

Do you have any end-of-the-year rituals like goal-setting?

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Peanut Butter Honey Truffles

I'm a grazer when I am at home (the first step is admitting you have a problem, right?) so I keep little to no snack foods, e.g. chips, candy, pretzels, etc, at home because I will eat them and gain weight (definitely not needed!).  However, I do snack on dark chocolate and cheese and peanut butter and whatever I am making for Ben for dinner (sometimes it's the dangerous pasta or mashed potatoes.... but mostly on the meat/veggies I make for him).  I also notice that I get a 'sweet' craving around that time of day.

{Delicious peanut butter honey truffles!}

I saw a recipe for peanut butter honey truffles on one of my favorite blogs, The Shiksa, and knew I had to try it as a snack.  ;o)  Luckily, it is packed with protein and hits that sweet craving right on the head in a single truffle (for me at least).  Plus they are easy to make!  Ben LOVES these; in fact, I wouldn't be surprised if he is eating the rest of them right now ( he LOVES peanut butter--almost too much!).

{Ingredients in a bowl}

{Mix and then roll!}

Peanut Butter Honey Truffles

Makes 30 truffles

Ingredients

1 cup oats
12 oz jar of natural peanut butter
1/2 cup honey
1/2 tablespoon vanilla
2 cups dried shredded coconut

1. Grind the oats in a food processor until powdery like flour.
2. In a mixing bowl, mix together the oat flour, peanut butter, honey, and vanilla until thoroughly mixed.
3. Grind the coconut in a food processor until cut into smaller pieces or powdery.
4. Roll peanut butter mixture into 1 inch balls.
5. Roll each ball in dried coconut to coat.
6. Refrigerate at least 2 hours before service.

I bought coconut flakes and didn't grind them more, but I wish I did.  They are still awesome though, and I will defeinitely do it next time.

What do you like to snack on?

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