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

Sweet Balsamic Pork

Adapted from feelslikehomeblog.com. Even my pickiest eater loved it and went back for seconds!

PREP: 1 hour
SERVES: 8 people

INGREDIENTS
1 Tbsp olive oil
3 lbs pork roast or tenderloin (I used tenderloin)
salt & pepper
For the sauce
3 cloves garlic, pressed with garlic press
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup water
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp rosemary, chopped (I used 3 drops of rosemary essential oil)

DIRECTIONS
1. Mix all sauce ingredients in a small bowl. (Note: Do not judge the final product by the very pungent sauce prior to cooking.)
2. Heat the Instant Pot to saute. Pour in the oil. Season the pork on both sides with salt & pepper, and brown on all sides.
3. Turn off the saute mode and add the sauce to the pork in the pot. Program Instant Pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.
4. Slice and serve with plenty of sauce.

Note: I made this with only one pork loin (about 1.5 lbs), but kept the sauce portion the same. It definitely made enough sauce for two pork loins.

Breanne's Pizza Dough

*Maybe one of these days I'll get a picture before we've all started eating. ;)

PREP: 30 min + rising time
SERVES: 4 pizzas (using quarter sheet pans or medium size pizza rounds)

INGREDIENTS:
7 1/2 cups flour
1 Tbsp yeast
1 Tbsp salt
3 1/2 cups water

DIRECTIONS:
1. Mix all ingredients and let rise about 2.5-3 hrs.
2. Turn out onto floured surface and knead several times until no longer sticky.
3. Separate into four equal portions, roll or pull flat, and put onto pans. Cover with toppings. Brush edges with garlic/parmesan oil, if desired.
4. Bake at 550 degrees for 8-10 minutes, or until toppings are golden brown and a good crust has formed.

Notes: this recipe can easily be reduced to make only two pizzas, or subdivided for personal pizzas.

Headmaster's Chocolate Chip Scones

PREP: 30 min
SERVES: 8-16


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

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

Variations: Substitute other flavors of chips, or cranberries and orange zest.

Leeann's Chicken & Vegetable Soup

PREP: 1 hour
SERVES: 6-8

INGREDIENTS:
1 Tbsp butter
1 pkg of chicken thighs (de-boned, approx 8 thighs)
1 Soup Mix from HEB (found in produce area, includes: 1 potato, 2 stalks of celery, 1/4 head of cabbage, 3 carrots, 1 onion, 1 Mexican zucchini)
4+ cans chicken/bone broth
seasoning salt
garlic salt
dried parsley

DIRECTIONS:
1. Dice onion and celery, then sauté in butter in large pot.
2. Add chicken thighs, broth, and seasonings to the pot and bring to boiling. Cover and reduce heat. Cook 10 minutes or until chicken begins to fall apart.
3. Chop potato, cabbage, carrots, and zucchini.
4. Remove chicken and add the rest of the veggies. Shred chicken with a fork and add back into the pot.
5. Simmer 10-20 minutes or until veggies are tender and flavors have melded.

NOTES: Add other veggies, noodles, or rice as desired. Serve with crusty bread.