Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of June, the book is Deb Perelman’s The Smitten Kitchen Cookbook. I hope you’ll cook along with me! The book is available for purchase here.
Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!
Gooey Cinnamon Squares
OMG, these were out-of-this-world delicious! They are the magical offspring of a snickerdoodle and a St. Louis gooey butter cake – and it truly is a match made in heaven! The base teeters on the border of cookie and cake – fluffier than a cookie and denser than a cake (like an airier, soft shortbread). This is topped with a gooey layer that stays soft and luscious during baking and adds a delicious textural contrast. The entire cake is dusted with plenty of sugar and cinnamon which caramelizes in the oven creating a super satisfying crust! These are absolutely a new favorite – Deb’s right, if you’re still ready this and not already in your kitchen pulling them together, what are you doing?!?
Book: The Smitten Kitchen Cookbook, page 207
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: light corn syrup
Pricey Ingredients: —
Recipe on DavidLebovitz.com
Buttered Popcorn Cookies
I like popcorn, but I still wasn’t sure about it in my cookies, but it was a revelation! I don’t love overly sweet desserts and these cookies were just the right balance – the popcorn added a delightfully chewy texture and the buttery saltiness was the perfect contrast to the sweetness from the brown and granulated sugars. Rather than buy the gallon jug of popcorn kernels that was available at my local grocery store, I just used a bag of un-buttered microwave popcorn which worked perfectly!
Book: The Smitten Kitchen Cookbook, page 195
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: light brown sugar
Pricey Ingredients: —
Recipe on KnopfCooks.com
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I have the Smitten Kitchen cookbook and have practically given it up since I had to be gluten free. Now that I am a better gluten free baker than I was at first, I think I will give this recipe a try with a blend of gluten free flours. Your raves and hers have convinced me. Thank you for reminding me of her cookbook!
LOVE both the Smitten Kitchen cookbooks and am extremely excited about the third one coming out this fall! I’ve made the Gooey Cinnamon Squares for students and friends, and now I just call it snickerdoodle crack. Every time I make it, I’m vaguely horrified by the amount of sugar (sugar, golden syrup, etc) and butter that I go through, but when I eat it I know it’s all so worth it!