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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!

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Monday, February 6, 2012

Spaghetti Squash Bolognese

Well, my friends, as I'm sure you've noticed, we kind of took a break over here at D in the D.  Between the holidays and life in general, time got away from us.  But we're back and better than ever!  So buckle up, we're back in business. 


If you're still holding on to your New Year's resolution of watching what you eat, this one is is pretty darn amazing.  Its meaty and filling, and surprise surprise, doesn't use one ounce of pasta.  If you've never had spaghetti squash, you should put it on your bucket list.  Its just that good.  And when you top it off with meat, tomatoes, mushrooms, and basil, you'll be talking about it the next day at work.  I promise.  




Spaghetti Squash Bolognese
adapted from Dramatic Pancake 

1 spaghetti squash
olive oil
4 cloves garlic, finely chopped
10 cremini mushrooms, sliced
1 onion, chopped
1/2 pound ground beef
8 oz tomato sauce
2 medium tomatoes, chopped
1 handful fresh basil, chopped
1 tsp oregano
salt and pepper
1/2 cup grated Parmesan

Preheat oven to 375 degrees.  Slice spaghetti squash lengthwise in half.  Using a spoon, remove seeds.  Place each half face down on a baking sheet greased with olive oil.  Roast for 30 minutes.  

While squash is roasting, in a medium skillet, heat one tablespoon olive oil over medium heat.  Add mushrooms and cook until golden.  

Meanwhile, in a large skillet, heat one tablespoon olive oil over medium heat.  Add onions and garlic and cook for 3 minutes.  Add ground beef and cook until brown.  Then add cooked mushrooms, tomato sauce, tomatoes, basil and oregano.  Season with salt and pepper to taste.  Let simmer for a few minutes until heated through.  


Use a fork to scrape spaghetti squash from its shell.  Spoon meat sauce over individual servings of spaghetti squash, and top with grated Parmesan cheese.  


{T}

Monday, December 19, 2011

Broccoli Cheese Soup

I am a total sucker for broccoli cheese soup.  In my mind it's healthy because there are vegetables like broccoli, which have things like vitamins, nutrients, and all the other great stuff that I hear about on tv.  I realize there is cheese in there, lots of cheese, and half and half, but don't we, and women especially, always need calcium??  This is really just a big bowl of health and longevity.....and calories.  But listen, if there is a time that we all need calories, it is when it's 25 degrees with a wind chill and no amount of clothes will warm you up.  Enjoy this soup while sitting next to a fire, and please don't leave out the nutmeg, I promise you'll regret it if you do. 
 
Broccoli Cheese Soup

1 tbl. butter
1/2 medium onion, chopped
1/4 c. butter
1/4 c. flour
2 c. half and half
2 c. chicken stock
1/2 lb. fresh broccoli*
1 c. carrot, julienned
1/4 tsp. nutmeg
8 oz. grated white sharp cheddar

*I used frozen broccoli and cooked it in the microwave without thinking.  If you happen to do this as well, just make sure to add in the broccoli at the very very end so that it doesn't become a soggy mess.

In a skillet, saute the onion with the 1 tbl. of butter until the onions are transparent and fragrant.  Set them aside.

In a large stock pan, melt the butter and then add the flour while whisking.  Whisk this for about 3-5 minutes.  Slowly add in the half and half and chicken stock while stirring constantly.  Let this mixture simmer for 20 minutes.  Add the broccoli (unless cooked), carrots, and the cooked onions and then cook over low for about 20 minutes.  Add salt and pepper to taste along with the nutmeg.  Then add the cheese and stir until well combined. 

-D

Friday, December 9, 2011

Brickle Drop Cookies

Hi Friends.  Have you started your Christmas prep yet?  No?  Add these cookies to your list.  If you've never used brickle, get on it!  Brickle is just a fancy name for tiny bits of toffee.  And a fancy name for deliciousness.  These cookies are fast and simple and unexpected.  I promise you'll love them.

And take it from me, its essential to spray your cookie sheets with this one!




Brickle Drop Cookies

1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 8 oz. package Bits of Brickle Toffee Bits 

Heat oven to 350 and spray cookie sheets with cooking spray.  

Beat butter, both sugars, vanilla and salt in large bowl until blended and creamy.  Add eggs and beat well.  In a separate bowl, stir together flour, baking soda and cream of tartar.  With mixer on low, gradually add the flour mixture to the sugar mixture until blended.  Stir in toffee bits. 

Drop by teaspoonfuls onto cookie sheets.  Bake 8 to 10 minutes or until golden brown.  Cool for 5 minutes, then transfer cookies to a wire rack to finish cooling.

{T} 
 
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