Mediterranean White Bean Soup

From Feel Good Foodie.

Prep: 45 minutes
Serves: 6

INGREDIENTS
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib chopped
6 cups vegetable broth
1 tsp dried thyme
1/2 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 15-oz canned white beans, drained and rinsed
2 cups baby spinach
fresh parsley for serving
grated parmesan cheese for serving

DIRECTIONS
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

Edison's Chocolate Chip Cookie Cake

Adapted from Life is But a Dish.

PREP: 30 min
SERVES: 8

INGREDIENTS
10 Tbsp unsalted butter, at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1 egg, plus 1 egg yolk
1 tsp vanilla extract
1 2/3 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp salt (*NOTE: I think this is way too much salt--reduce to 1/2 tsp next time.)
1 cup chocolate chips, divided

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.
3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 Tbsp of chocolate chips.
4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn't stick. Sprinkle the remaining 2 Tbsp of chocolate chips on top and press them down slightly.
5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don't want to pipe frosting you can simply spread on top. 

Strawberry Shortcake

Adapted from here.

PREP: 45 minutes
SERVES: 6 servings

INGREDIENTS
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste + 3 Tbsp sugar + 2 tsp sugar
4 cups flour
1/4 tsp salt
5 tsp baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 tsp vanilla extract

DIRECTIONS
1. Hull and slice strawberries. Mix 1/2 cup sugar with sliced strawberries, adding more if strawberries are more tart. Gently crush a quarter of the berries, if desired, to release juices. Set aside, covered, for 30 minutes to develop flavor.
2. Preheat oven to 450 degrees.
3. Into a large mixing bowl, sift together flour, 3 Tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix into a soft dough.
4. Knead the dough for one minute on a lightly floured surface, then separate dough into 6 equal sections. Lightly roll dough into biscuit-shaped rounds.
5. Use a little butter to grease a baking sheet or spread parchment paper on a baking sheet. Place rounds spread apart on the baking sheet and brush a little butter on the tops of the rounds.
6. Bake for 10-15 minutes, or until golden brown.
7. Beat remaining cream until it thickens. Add vanilla and 2 tsp sugar, then beat again just until thick.
8. Remove from the oven and slice shortcakes. Plate shortcakes open with strawberries (and sauce) and top with fresh whipped cream.


Tips:
Do NOT overbeat whipped cream.
Keep whipping cream as cold as possible to help it thicken quickly--place bowl with cream in a pan of ice water while beating, just be careful to not get water into the cream.

Headmaster's Chocolate Chip Scones

*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.

SERVES: 8
PREP: 30 min

INGREDIENTS
2 cups flour
1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 cups heavy whipping cream
2 Tbsp melted butter
2-3 Tbsp sugar for dusting

DIRECTIONS
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: substitute other flavors of chips or cranberries and orange zest