An Oven’s Week in Hell – Days 4 & 5

My poor oven. It will have been on almost non-stop from December 17 until Christmas Eve. Of course, the gas company is probably enjoying every 350 degree moment of it.

Days Four and Five:

No big deal behind these cookies. I was supposed to make them last Christmas but didn’t. The recipes have been sitting in my cookbook mocking me whenever I open it.

So,

Twas the Monday before Christmas and all through the house not a creature was stirring except me in the kitchen making:

Cherry Chocolate Chip Cookies (modified from Confabulation in the Kitchen’s Chewy Cherry Chocolate Chunk Cookies

  • 1 cup dried cherries
  • 1 cup boiling water
  • 1 stick unsalted butter
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tsp pure almond extract
  • 1 ½ cup flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup semisweet chocolate chips
  • ½ cup bittersweet chocolate chips
  • ¼ cup chopped pecans

Preheat oven to 350°F.

Soak cherries in the boiling water for about 5 minutes to plump them back up. Drain and set aside.

Cream together butter and sugars.  Add eggs and almond extract. Incorporate flour, baking soda, and salt.

Fold in cherries, chocolate chips and pecans.

Form cookies by rounded teaspoon onto parchment lined cookie sheets and bake for approximately 12 minutes.

Cool on sheets for a few minutes before transferring to a cooling rack. I made about 3 dozen cookies out of this, but only actually have 2 1/2 because Chef Hubby thought we need to get a good sampling for quality control purposes.

Cherry Chocolate Chip Cookies

Then away to Tuesday I flew like a flash,

Pulled out my mixer and chocolate chip stash…

Coco-Cocoa Biscotti

modified from (never home)maker’s Double Chocolate & Coconut Biscotti

  • 1 1/8 cup flour
  • 1/2 cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sweetened coconut
  • 2 large eggs
  • 3/4 cup sugar
  • Extra flour for dusting work surface
  • 1 egg white
  • Extra sugar for dusting biscotti

Preheat oven to 350°F.

In a fully functional food processor, pulse flour, cocoa powder, baking soda, salt, bittersweet chips, and coconut until chips are broken down into small crumbs or until you realize that your food processor is not so much chopping chocolate as spewing flour and cocoa powder like volcanic ash over Pompeii.

In mixer bowl, whisk eggs and sugar until the yellow color has lightened and lifting the whisk produces little squiggles in the mixture that stay visible for a few seconds.

Switch to a paddle attachment and slowly blend the flour/cocoa mixture into the egg mixture. Fold in the semisweet chips.

Transfer dough to a floured work surface. Separate into 2 sections and work each section into a foot-long loaf. Move loaves to a parchment lined cookie sheet and bake 20 minutes.

Doesn't look to appetizing before baking

Allow loaves to cool for 20 minutes on a wire rack. Slice the loaves into ¾” slices and lay the slices back on the cookie sheet. Bake for an additional 12-18 minutes, flipping the biscotti over about halfway through.

Now they look tasty and delicious

Next up: Pecan Butterscotch Cookies!

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