This week's Tuesdays with Dorie (TWD) recipe was chosen by Tracey of Tracey's Culinary Adventures: Cinnamon Squares. It's made by sandwiching a layer of cinnamon, sugar, espresso powder, and chocolate chips in between two layers of cinnamon cake. Top it all off with a layer of chocolate frosting and you've got Dorie's Cinnamon Squares.
These are actually really simple to throw together; no stand mixer required. Simply mix the dry ingredients together, add the liquid ingredients, and then stir in the melted butter at the end. It takes much more patience to wait for the cake to cook and cool than it does to make it.
Let me just say that these are well worth the wait. For such a low fuss dessert, these cinnamon squares pack quite a bit of punch when it comes to flavor. The cinnamon flavor was prominent, but not overbearing, and the coffee flavor complemented it perfectly. We paired these with some Ben & Jerry's Coffee Heath Bar Crunch Ice Cream for a heavenly dessert!
Thanks Tracey, for choosing this recipe. I will definitely be making these again. If you would like the recipe, you can find it here. Make sure you visit the TWD Blogroll to see what everyone else thought about these cinnamon-y treats.
* Recipes notes:
- I used semisweet chocolate chips instead of bittersweet chocolate. I also used the regular sized chips instead of mini's so my chocolate layer was a bit thicker.
- My cinnamon squares were done baking 5 minutes early, at 30 minutes. This was likely due to the fact that I baked mine is a 9-inch square pan instead of an 8-inch pan, resulting in thinner squares.
- These can be frozen for up to 2 months, but it's best to put the cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator.
- For more tips, click here.