Articles in the Dunkin Style Category
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Dunkin Style »
Hey all, I was lucky enough to be asked by the Cafe Mom blog/website to be a featured blogger in their “The Stir” column! It is titled “What’s In My Fridge”, check it out here!
I am honored to be asked to participate!
They have a great website which features everything from Parenting Issues, to Cooking, to Beauty and Style!
Have a Happy and Safe 4th of July!
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I can’t seem to stop taking photos of my little baby girl. She is so cute, it strangles my heart in my chest at times. Here are some recent photos I have taken of her.
Dunkin Style »
Sorry Campbells!
I have been making it the last few years and constantly tweaking the recipe. I think this is the final keeper. I adapted it from one of my favorite chef’s, The Barefoot Contessa! I think roasting the tomatoes is the key!
•3 pounds ripe plum tomatoes, cut in half lengthwise (I used ripe Roma’s)
•1/4 cup plus 2 tablespoons good olive oil
•1 tablespoon kosher salt
•1 1/2 teaspoons freshly ground black pepper
•2 cups chopped yellow onions (2 onions)
•6 garlic cloves, minced
•2 tablespoons unsalted butter
•1/4 teaspoon crushed red pepper flakes
•1 (28-ounce) canned plum tomatoes, with their juice
•4 cups fresh basil leaves, cut into a chiffanade (I used only 2 cups)
•1 teaspoon fresh thyme leaves
•1 quart chicken stock or water (use stock)
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Dunkin Style »
1 tsp baking soda
½ tsp each ground cinnamon and salt
1 cup butter (2 sticks), softened
2/3 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
3 cups quick or old-fashioned oats
1 pkg Butterscotch Morsels
1 cup Craisins
PREHEAT oven to 375 °F
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They are both delicious as hell and very different. I tried to remember every ingredient, but don’t blame me if I missed something! My husbands favorite is the Piquant and mine is the Strawberry Root Beer Sauce.
Piquant Barbecue Sauce
Dunkin Style »
1 1/2 tsp baking soda
1/2 tsp salt
4 very ripe bananas
1 cup Sugar Twin brown sugar replacement
1/2 stick of butter melted
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 vanilla yogurts (I used Activia)
1/8 cup Flax Seeds or more
1/8 cup Oat Bran
1/2 cup toasted Walnuts, chopped
Preheat oven to 375 degrees and butter muffin tins or use the paper muffin cups, and use pan spray on the inside (the muffins are sticky)
In a large bowl combine the flour, baking soda and salt, set aside
Mash two of the bananas with a fork
Using a kitchen aide or an electric mixer with a wire whisk, whip the other two bananas and sugar substitute for at least three minutes
Add the melted butter, eggs, yogurts, vanilla and almond extract and beat well
Mix in the dry ingredients including flax seeds and oat bran till just incorporated
Fold in the nuts and and the mashed bananas
Spoon the batter into the prepared muffin tins about half way
Bake until a toothpick comes out clean, 18 o 22 minutes
Let cool and slather with butter
Dunkin Style »
I used plain Dijon Mustard rather than Honey Dijon, the sweet element did not appeal to me. It was quite easy, beautiful and tasty!
Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoon Dijon mustard
2 cups Gruyere (grated)
1 pound asparagus (cleaned and trimmed)
salt and pepper to taste
1 tablespoon olive oil
Directions:
1. Roll the puff pastry out to a 16×10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese. (I also brushed the Asparagus with a bit of Olive Oil so it would not dry out)
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes
Dunkin Style »
Dunkin Style »
I, being the queen of tweaking recipes, had to add my own spin to it. It was juicy and delicious, reminded me a bit of a pizza, but much more flavorful!
1 c. Bisquick
1/3 c. milk
Thickly sliced tomatoes
Sweet basil
Lemon pepper
1/4 c. mayonnaise
5/8 c. sour cream
1/2 c. grated Parmesan cheese
3 tbsp. finely chopped onion
Garlic powder to taste
Combine Bisquick with milk (I added salt, pepper and garlic powder) and, with floured fingers, pat into bottom of greased 10-inch pie pan or quiche dish. Bake at 450 degrees for 5 minutes. Top with layer of thickly sliced tomatoes. Sprinkle generously with basil and pepper.
Combine mayonnaise, sour cream and Parmesan, onion and garlic, then spread over tomatoes. Bake at 325 degrees for 30 minutes (I baked for 40 minutes then browned using the broiler)
(4 out of 5)
