The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
I wasn’t going to bake the tart. I just had too much on my plate (metaphorically and literally). After seeing the tarts pop up all over the internet yesterday and seeing how good and delicious they looked, I decided to jump on the baking bandwagon.
Instead of baking one big tart, I baked 12 cupcake-sized tartlets (better to take to work that way) using a muffin pan. I topped the tart with powdered sugar and a mix of blueberries and gooseberries.
All packed-up for work
This week, the pick for Sweet Melissa Sundays was cookies. More specifically, Double Dark Chocolate Cherry Cookies and because the chocolate is doubled the taste is quadrupled. That’s how food math works, right? And then when you add in the dried sour cherries the flavor inches closer to bliss like a mathematical curve heading towards infinity.
I served the cookies with David Lebovitz’s Milk Chocolate Ice Cream from The Perfect Scoop. David suggests adding cacao nibs or chocolate chips to the ice cream. I took it one-step further and added Scharffen Berger Chocolate-Covered Cacao Nibs.
The food math is now beyond what my brain and tastebuds can handle. By itself, the ice cream is wonderfully creamy. The cacao nibs add a crunchy texture and a bittersweet counterpoint to the sweetness of the milk chocolate. Perfect.
Thank you to Megan of My Baking Adventures, who is probably roasting in Las Vegas today. Hopefully she served the cookies with ice cream too. If you would like the recipe, please visit Megan’s blog or buy the book: The Sweet Melissa Baking Book.