SMS: Double Chocolate Cherry Cookies

It just so happens that three of the most special women in my life are full-blown, die-hard, absolute chocoholics. When asked about their favorite sweet treat (something I routinely make a mental note of for friends and family), each would most certainly respond “anything chocolate.” To celebrate her granddaughter’s 1st birthday, I surprised my “work mom” Linda with double chocolate cupcakes. I checked with her in advance, wondering what little Maddie might like for her first introduction to sugar, and Linda responded with resounding assurance- that little baby didn’t stand a chance of ever tasting vanilla! Whenever my cousin, dear friend, and baking buddy, Erica, is in town from Philadelphia, I am determined to fill her belly with a goodie that showcases her favorite ingredient- so far the top recipe has been the chocolate swirl sticks, yeasted sweet dough breadsticks twisted with a cocoa-powder, cinnamon, and chocolate chip filling. Let’s just say she and her adorable boyfriend, AJ, fought over the left-overs all the way home. And a care package to my sweetheart gal pal, Elise, would not be complete without something doused in chocolate- most recently chocolate covered espresso beans. Needless to say, I am always on the hunt for dependable, delicious, chock-full-of-chocolate recipes to turn to when I’m tasked with whipping up something tasty for one of these lovely ladies.

This week’s SMS selection, Double Chocolate Cherry Cookies, definitely makes the grade, and will fit nicely in my super chocolatey baking repertoire. Delicately balanced by dried cherries, these chocolate cookies have a little something different that sets them apart. I was pleased that the depth of their flavor is matched by their concentrated dark brown color, alerting potential tasters that an intense eating experience awaits. While preparing the cookie’s mix-ins, I decided to chop the dried cherries, so they would be more evenly distributed throughout the dough. As with all dried fruits in my baking, I soaked the cherries in boiling water spiked with some vanilla extract to plump each juicy morsel, and ensure adequate moisture after a trip through the oven. Following the advice of some of the other SMS bakers, I watched the cookies carefully, and pulled them out about 1 minute early, which ensured a soft and chewy texture. Although I’m more accustomed to the scoop-and-drop method of cookie baking, The Sweet Melissa Baking Book is making me a slice-and-bake convert. So far, both of the cookies I’ve made using this method have emerged with superlative taste, consistency, and appearance. The chill period might require a bit more time, planning, and patience, but I must say, the results are worth it!

And believe it or not, these cookies are not only scrumptious, they are healthy for you too! Cherries contain anthocyanins, the red pigment in berries and potent antioxidants that have been shown to reduce pain and inflammation, leading to multiple potential health benefits. Of course, chocolate is also known to contain antioxidants, especially in the cocoa solids or cocoa powder. So go ahead, eat a cookie- I guarantee it will make you feel better inside and out!

Thank you to Megan of My Baking Adventures for this remarkable SMS pick. Head on over to her site for the recipe, and remember to check out all the other cookies made by the fabulous SMS bakers.

SMS: Butterscotch Cashew Bars

Self-described butterscotch hater, my mom was never meant to like this recipe. But one bite into the tender, crumbly shortbread base, topped with lightly toasted cashews, married by a layer of ooey-gooey butterscotch caramel, and she grew weak in the knees. If these Butterscotch Cashew Bars could convert her, then there’s surely hope that you’ll enjoy they’re sticky sweet nutty goodness too! And as long as you have a bag of butterscotch chips nearby, chances are you have all the other simple ingredients you need to make a batch in your pantry.

Primarily made of brown sugar and butter, the confectionary butterscotch can also contain additional ingredients including corn syrup, cream, vanilla, and salt. While similar to toffee, the main difference is in the preparation- the sugar is boiled to the soft crack stage for butterscotch but the hard crack stage for toffee. Now widely available in most supermarkets, butterscotch chips contain hydrogenated (solid) fats, which allow them to be used in baking like chocolate chips. Instead of having to break out a candy thermometer and whip up a homemade version of butterscotch from scratch, these Butterscotch Cashew Bars utilize the pre-made chips to simplify the process. The chips are melted down along with light corn syrup and water to create the butterscotch caramel layer, and though it takes a bit of patience and some stirring, it couldn’t be easier to create the bars’ confectionary glue.

A wonderful foil to the chewy and sweet butterscotch center, the cashews are a perfect match for these bars and add a delightful salty crunch. Though considered a nut in the culinary sense, the cashew is not really a nut at all, rather a seed found within the fruit of the cashew tree. A nice change of pace from the more often used pecan, walnut, or peanut, the cashew is a welcome addition to my baking ingredient arsenal, and I hope to utilize it again in many future recipes.

Providing a sturdy base for these scrumptious bars, the brown sugar shortbread cookie bottom contributes a subtle, final textural component and the signature melt in your mouth quality of great shortbread. It couldn’t be simpler to pull together, and once pressed in the pan, spends some time in the oven while the other parts of the bars are prepared. With little prep work and measuring required, this recipe provided a fun stress-free activity for my Saturday morning, and after cooled, set, and cut, they were happily devoured by my tasters as a luscious afternoon snack!

Thank you to Pamela of “Cookies with Boys” for this week’s Sweet Melissa Sundays selection- I recommend you head over to her site to get the recipe and give these bars are try! Also, don’t forget to check out the SMS blogroll to view all the other baker’s fabulous sweets.

And one quick tip that I found helpful: After cutting these bars and seeing how sticky they were, I decided to cut out little squares of wax paper to wrap around each one and separate them prior to stacking in my container. Worked like a charm, and I avoided a gluey mess of stuck together cookies!

SMS: Nuts about Chocolate Chip Cookies

Since the beginning of my baking career, I’ve searched tirelessly for the elusive “ultimate” chocolate chip cookie recipe. Over the years, I’ve tried lots of variations, and though I’ve come close, it feels like there’s always something missing which precludes the bestowal of that superlative designation. While I yearn to uncover my ideal go-to recipe, there is certainly enjoyment in the hunt. Each new tester offers the promise of perfection, and there’s a delectable moment of anticipation when a fresh batch emerges from the oven, glowing, gooey, and golden.

Developed in 1934 by Ruth Wakefield, owner of the Tollhouse Inn in Whitman, MA, the chocolate chip cookie was born accidentally after Wakefield made a fateful substitution while baking her favorite Butter Drop Do cookies. Finding herself without baker’s chocolate, she stirred in a chopped up Nestle semi-sweet chocolate bar, but instead of melting into the batter as anticipated, the bits merely softened. After gaining popularity, the “Toll House Chocolate Crunch Cookie” led to an increase in Nestle’s sales, and the company bought Wakefield’s recipe in exchange for a lifetime supply of chocolate. The chocolate chip cookie craze spread during WWII, when GI’s from Massachusetts received care packages filled with the goodies, shared with their fellow troops, and sent requests for more back home. Today, nearly seven billion chocolate chip cookies are eaten annually and half of the cookies baked in American homes are chocolate chip. As the official state cookie of Massachusetts, my stomping ground, the chocolate chip cookie will forever hold a special place in my heart.

Fortunately, this week’s Sweet Melissa Sunday’s selection presented another opportunity to test a potential favorite cookie. After mixing up the batter, shaping into logs, and allowing an overnight rest in the refrigerator, I pulled out the dough for Chocolate Chip Cookies with Toasted Almonds this morning, and prepared to assess Melissa Murphy’s tried-and-true recipe. I made one slight alteration, adding a splash of almond extract along with the vanilla, to accent the nutty flavor of the star mix-in. A departure from more common walnuts or pecans, the whole natural almonds offered a surprising crunch and chunky texture to the cookies, and elevated their level of sophistication. The slice-and-bake format of the recipe was a welcome change from the scoop-and-drop method, and I had a tray of equal dough rounds ready for the oven in no time. After 13 minutes, the cookies had spread evenly to a desirable thickness, with thin crispy edges transitioning to plump chewy centers. Ultimately, I was very pleased with their overall eye-appeal, and the delightful scent that permeated my kitchen. Most importantly, the cookies received two thumbs up and the lingering “mmm…” moan of deliciousness from both my tasters. The distinctive nuts charmed my dad, while my mom noted their delicate sweetness and pleasing texture. While I can’t say that I baked the very best version of the chocolate chip cookie, I will certainly be marking this recipe as a fun variation to come back to time and again.

Can you believe Melissa Murphy herself chose this week’s recipe? Head over to the SMS site to read all about it, and don’t forget to check out the SMS blogroll to see the other baker’s cookies!

SMS: Pretty as a Peach Cobbler

Here in New England, summer sneaks up on you when you’re not looking. One day, springtime sings in all it’s glory, with cool breezes and the first awakening of beautiful blooms. The next day, it’s 85 degrees with bright rays of warm sunlight and you’re thankful for an abode with central air. There’s no easing into the season, but each little sign that the three-month span of barbeques, beaches, and flip-flops has begun makes me giddy with delight. And the fresh produce, oh the produce! I could do a happy dance in the supermarket aisle lined with gorgeous fruits and veggies alive with color and flavor. Vibrant red tomatoes bursting with luscious juice. Plump cobs of corn with tight husks blanketing sweet yellow kernels neatly lined inside. Tender stone fruit, which gives ever so slightly under the gentle pressure of your thumb. Surrounded by so many delicious choices, I’m often overwhelmed with inspiration- my mind flooded with all the dishes I want to squeeze in while the produce is at its peak. Thanks to this week’s Sweet Melissa Sunday’s selection, “Bear’s Peach Cobbler,” I’ve got a fabulous new recipe that’s sure to become an annual favorite to usher in a summer full of scrumptious sweets.

Cobbler is a traditional dish common in the US and UK, although the meaning differs in each country. Whether a fruit filling poured over a batter that rises through during baking forming dumplings within and a crust on top, or a savory meat casserole covered with a scone or biscuit-like topping, cobblers are rustic, casual, and undeniably delicious. With silly names like the Betty, the Grunt, the Slump, and the Sonker, each variation of cobbler retains its own character and individuality, and can be personalized with your favorite combination of filling and topping.

“Bear’s Peach Cobbler” from The Sweet Melissa Baking Book epitomizes summertime in a bowl. Ripe juicy peaches tossed with sugar, lemon juice, cinnamon, and cornstarch are married with a delicate biscuit topping lightly sweetened and delightfully accented by lemon zest. The biscuit dough comes together quickly, and I found the ratios to be right on in terms of texture- just wet enough but not too sticky. After struggling a bit manhandling my peaches- they’re still coming into season here in Boston, so the flesh very stubbornly held on for dear life to the pits- I tossed together my filling ingredients, and at first was worried it might be too liquidy. Luckily, after an hour and 15 minutes in the oven, the cornstarch went to work, tightening everything up, and the cobbler emerged bubbling, gorgeous, and ready to serve. I was surprised how much the biscuits spread during baking, creating 8 round mounds that nestle up to form one cohesive crust. I’m glad I made the addition of sanding sugar along with the heavy cream wash, as it gave the biscuits a lovely sparkle in addition to their golden hue. The perfect topping for a bowl of vanilla ice cream, this cobbler would be a great end to any summertime day, and I’m sure it will be making another appearance in my home before the leaves start to fall.

Close-up Bear's Peach Cobbler

A big thanks to Andrea of “Nummy Kitchen” for this fantastic SMS pick. Definitely check out her yummy site for the recipe. I’m so happy to be the latest and last Sweet Melissa Sunday’s baker- I got in just in time! Be sure to visit the SMS blogroll to see how everyone else’s cobbler came out.

Oven Mitt and Bear's Peach Cobbler

P.S.- Thank you so much for stopping by my new blog, “Hot Oven, Warm Heart!” I’ve wanted to start blogging about my baking adventures for quite some time, and I’m so glad I finally made the jump! As I begin this journey, I’m really looking forward to meeting other people who share my passion and enthusiasm for all things culinary, and I hope this blog connects me with a very special new community. Please feel free to comment or just say hello! Your visit means the world to me, and I’d love any feedback you’d like to share. As a blogging newbie, I can always use some advice or words of wisdom. I’m eager to learn and I can’t wait to watch this site evolve! Wish me luck and please do come along for the ride!