Chocolate Chip Cookie Cake

Cookie Cake

  • 3/4 cup (168g) butter, room temperature
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt (I cut it down to 1/4 since I used salted butter)

Chocolate Buttercream

  • 1/2 cup (112g) butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1/4 cup (29g) cocoa powder
  • 1/2 tsp vanilla extract
  • 1-2 tbsp heavy cream (I used half and half and could have used more)

Cookie Cake:

  1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. (I used a springform pan.) Set aside.
  2. Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  6. Fold in the chocolate chips. The cookie dough will be thick.
  7. Press the cookie dough evenly into the cake pan. Press a few more chocolate chips into the top of the cake, if desired.
  8. Bake for 18-20 minutes, or until the edges just begin to turn golden.
  9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Chocolate Buttercream:

  1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
  5. Add the buttercream to a piping bag fitted with a piping tip and pipe swirls of frosting around the outer edge of the cake.
  6. Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.

Note: Made this for Joey’s Birthday in 2025.  Really good. The buttercream tasted like fudge.

Reference: https://www.lifeloveandsugar.com/chocolate-chip-cookie-cake/

Repotting a dying plant

  1. Trim off dead leaves
  2. Pull plant out of pot and shake off soil from roots
  3. Add fresh soil to the original soil
  4. Add 2 Tbsp of Oats (helps boost the soil)
  5. Add 1 Tbsp Epsom salt (adds magnesium and prevents transplant shock)
  6. Mix it up
  7. Using a larger pot, add 1/2 of the mixture
  8. Place the plant into the pot and then add the rest of the mixture

French Oven Soup – Devons

5 cups thinly sliced Bermuda Onions (I used 6 lbs sweet onions at Sam’s club)

¼ Tbsp. sugar (I used 2 Tbsp sugar for 6 lbs sweet onions)

1 Tbsp. oil or bacon drippings

4 Tbsps. sweet butter which is unsalted butter (I used 2 Tbsp regular butter)

2 Tbsp. flour

3 – 10 1/2 oz Cans condensed beef or chicken broth (I used low sodium beef broth and added low sodium better than bouillon. Recently I have been using the boxes of beef broth and they are good.)

3 soup cans of water

1 tsp. salt (I didn’t add because there was a lot of salt in the broth)

Fresh ground black pepper

1 tsp. Worcestershire sauce

1 clove minced garlic

2 dozen French bread sliced thin and dried in oven (it is better w the bread toasted!)

1 ½ cups Swiss cheese grated (I prefer Gruyere Swiss from Aldi or Sam’s club)

Lay out onion slices on tray with paper towels underneath. Sprinkle with sugar (you can add a little extra). Try to let the onion slices sit out early in the day before you cook the soup.  Sautee the onions slowly in the oil and butter until golden. Sprinkle flour over onions. Let the soup cook, 15 to 20 minutes max so the onions don’t get too soft.

Put 4 to 5 slices of bread in an oven safe bowl.  Cover slowly with soup and fill to brim. Sprinkle cheese around top and all around edges of bowl. (I did individual bowls and baked those which I liked better). 400 degree oven for 35 minutes.

Note: Soup can be frozen and is actually really good.

Note: When I made this I doubled it once and then tripled it the 2nd time. 4 Tbsp of butter was too much per recipe, so I would cut that in half (I ended up taking the butter that solidified off the top once it was refrigerated). It is better with the bread toasted!

Rice in Rice Cooker

Soak then rinse the rice

For every 1 cup of rice add about 1 1/4 cup water

3 cups rice use 4 cups water

Pasta – Alfredo Sauce – No Fail

1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon garlic powder
2 cups whole milk
1 cup grated Pecorino Romano
1/8 teaspoon ground black pepper

1 lb. pasta or mini penne

pre-cooked chicken from Costco (optional)

Heat butter on low, add minced garlic (if using fresh), pepper, cream cheese and whisk. Preheat milk in microwave. Then add milk and pecorino romano, whisking til smooth.

Add pre-cooked cut up chicken.

Serve over pasta.  If adding the chicken, it works really well with the mini penne or regular penne pasta.

Note:  I make this recipe in a batch of six at one time for Victory Group’s Christmas.  It never fails.  We serve 12 recipes over 10 lbs of penne pasta.

 

 

Butternut Squash Soup

1 medium squash

1 Tbsp. olive oil

21⁄2 cups Unsweetened Coconut milk

2 cups vegetable broth (I used chicken broth)

1⁄2 Tbsp. garlic powder

1⁄2 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

directions

  1. Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil, sea salt and pepper.
  2. Place cut side down on parchment paper and bake for 50 minutes.
  3. Once squash is done, add coconut milk, vegetable or chicken broth, onion powder, garlic powder, and pepper to a deep pan and cook on high until boiling.
  4. Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  5. Using an immersion blender, blend all ingredients until smooth.

Delicious!

BROCCOLI CASSEROLE

2 boxes frozen broccoli (or 1 bag)—cooked. (The chopped, cheapest kind works best)
½ lb. Velveeta
1 stick margarine or butter
1 cup rolled ritz crackers

Spray 2 quart casserole with olive oil or Pam. Put drained, cooked broccoli into casserole dish. Slice margarine and dot broccoli. Cover with cheese, then crackers.
Bake at 350 degrees for 20 to 30 minutes or until cheese is melted.

Grilled Zucchini with Basil-Parmesan Dressing

INGREDIENTS
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
3 Tablespoons light olive oil
DRESSING
1/2 cup fresh basil
1/3 cup grated fresh pecorino romano cheese (used a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons light olive oil
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Put the basil, pecorino romano, balsamic vinegar and light olive into the food processor and blend. Spread this mixture over the zucchini. Then cut zucchini into large pieces diagonally. Layer in bowl or place on platter.

Stuffing – Rice

  • Cooked rice
  • Onion, small, finely chopped
  • Celery, finely chopped
  • rosemary
  • black pepper
  • parseley
  • chicken bouillion
  • salt

Saute the onion and celery in a small amount of oil and add seasonings until it smells close to regular stuffing.  Then stir in rice.

This is an okay substitute so you don’t cry without anything at Thanksgiving.  However, there wasn’t a run on it from others, haha!

Brussel Sprouts – Excellent and Easy

  • Brussel Sprouts
  • Craisins
  • Balsamic Vinegar
  • Honey
  • EVOO
  • Salt
  • Pepper

DIRECTIONS:  Trim rough ends off brussel sprouts, cut in half, then rinse.  Dump them onto a large sheet pan.  Add a handful of craisins. Drizzle with balsamic vinegar, honey and extra virgin olive oil.  Season with salt and pepper and toss to coat all well.  Place sprouts flat side down so they brown underneath and crisp on top.

You could roast at 425 degrees until sprouts are tender for 20 to 30 minutes.  I added to a 350 degree oven while cooking something else and they were perfect in about 40 minutes.