It seems that the only things we have been posting recently have been dessert, and not healthy ones at that! This week we are making a new recipe that is not sweet, it's called Autumn Root Vegatable Stew with a Cheddar Garlic Crumble Crust. We are a little late in making it since its been a while since Fall but there still is a enough cold days left here in the South to make Stew, so we have justified our tardiness in making it:)
I will be posting the recipe next week so be sure to check back!
Cinnamon Squares
For the Cake:
1 1/4 c. plus 2 T. sugar
1T. plus 2 1/2 tsp. cinnamon
1 1/2 tsp. instant espresso powder
1 3/4 c. flour
2 tsp. baking powder
pinch of salt
3/4 c. milk
2 eggs
1/2 tsp. vanilla
10 T. unsalted butter, melted and cooled
3 oz. bittersweet chocolate, finely chopped, or 1/2 c. mini chocolate chips
For the Frosting:
6 oz. bittersweet chocolate, finely chopped
2 1/2 T. butter, cut into 4 pieces
Heat oven to 350. Butter a 8inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.
To make the cake:
Stir 2 T. sugar, 2 1/2 tsp. cinnamon and espresso powder together in a small bowl.
In a large bowl, whisk together the flour remaining 1 1/4 c. sugar the baking powder, salt and remaining cinnamon. In another large bowl whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using a the whisk or a rubber spatula, fold the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half the batter into the pan and smooth top. Sprinkle with the chocolate over the batter and dust with the cinnamon sugar mixture. Cover with the rest of the batter and smooth the top again. Bake fir 35-40 min. or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest 15 min. before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temp right side up.
To make frosting:
Put the chocolate and butter in a heat proof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. ( If it thins, leave the frosting at room temp for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temp, then cut the cake into 9 squares, each about 2 1/2 inches on a side.
