DDD Wares development log

[depressingdrawers]

A family favorite, these soft chocolate chip cookies are ideal for sating your sweet tooth cravings. They are loaded with semisweet chocolate chips and have a soft, chewy texture that makes them irresistible!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix the flour and baking soda together, then set it aside. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until the mixture is smooth and creamy. Beat in the eggs and vanilla extract until the dough is well blended. Gradually add the dry ingredients mixture to the wet ingredients and mix until just combined. Stir in the semisweet chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your soft and delicious chocolate chip cookies!

Jim

[depressingdrawers]

Enjoy the refreshing taste of summer with this Peachy Pineapple Green Smoothie. Packed with the goodness of ripe peaches, fresh pineapple, and nutrient-rich spinach, this smoothie is a perfect way to start your day or refuel after a workout.

Ingredients: 1 ripe peach, pitted and sliced. 1 cup fresh pineapple chunks. 1 cup fresh spinach leaves. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1 tablespoon honey optional. Ice cubes.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. If you need to, add more coconut water until you get the consistency you want. If you want a sweeter smoothie, taste it and add honey. Mix it again until it's well combined. Pour into glasses and serve right away.

Angelina Clark

[depressingdrawers]

This Ranchero Layer Dip is a crowd-pleasing appetizer featuring layers of classic Tex-Mex flavors. It's perfect for parties, game days, or any gathering where you want to impress with minimal effort.

Ingredients: 1 can 16 ounces refried beans. 1 cup sour cream. 1 cup guacamole. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sliced black olives. 1/4 cup chopped green onions. Tortilla chips, for serving.

Instructions: Spread out the refried beans in the dish's bottom so they cover the whole thing. Put some sour cream on top of the beans. Put guacamole, salsa, shredded cheese, black olives, and green onions on top of that. Put it out with tortilla chips nearby to dip.

Paula Boyer

[depressingdrawers]

A keto-friendly twist on the classic carbonara recipe, substituting pasta with spiralized zucchini for a low-carb alternative. Creamy, savory, and satisfying!

Ingredients: 2 large zucchinis, spiralized. 4 slices of bacon, diced. 2 cloves garlic, minced. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. Chopped parsley for garnish optional.

Instructions: Fry bacon bits in a big pan over medium-low heat until they are crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. In a skillet with bacon fat, add minced garlic and cook for about one minute, until the garlic smells good. Add the spiralized zucchini to the pan and cook for two to three minutes, until the zucchini is soft but still has some bite to it. Grate Parmesan cheese and add eggs to a small bowl. Mix them together using a whisk. Take the pan off the heat and quickly mix the zucchini with the egg mixture. The eggs will cook and the sauce will get creamy from the leftover heat. Watch out not to break the eggs. Toss the cooked bacon back into the pan after you add it back in. To taste, add salt and black pepper. If you want, you can add chopped parsley as a garnish. Serve right away and enjoy!

Ellena F

[depressingdrawers]

This sushi cake is a fun take on traditional sushi that will wow your guests at any holiday party. It is rolled into a beautiful cake-like shape and has layers of sushi rice, Nori, and different fillings.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 3 tablespoons sugar. 1 teaspoon salt. Nori sheets. Assorted sushi fillings e.g., cucumber, avocado, smoked salmon, crab sticks. Soy sauce. Wasabi. Pickled ginger.

Instructions: Rinse the sushi rice in cold water until the water runs clear. In a rice cooker, combine the rice and water. Cook according to the rice cooker's instructions. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Set aside to cool. When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Allow the rice to cool to room temperature. On a flat surface, lay out a sheet of plastic wrap. Place a layer of Nori on top. Spread a layer of sushi rice evenly over the Nori, leaving a border around the edges. Arrange your chosen sushi fillings over the rice. Carefully roll the sushi cake into a log using the plastic wrap to help shape it. Press gently to compact. Remove the plastic wrap and transfer the sushi cake to a serving platter. Slice the sushi cake into portions using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger. Enjoy your Sushi Cake!

Andrea Beckett

[depressingdrawers]

This Homemade Sticky Chicken recipe is sweet, savory, and oh-so-tender. The sticky glaze made with soy sauce, honey, and spices caramelizes beautifully on the chicken thighs, making them irresistibly delicious. Perfect for a family dinner or entertaining guests!

Ingredients: 8 bone-in, skin-on chicken thighs. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons brown sugar. 2 tablespoons ketchup. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 1 tablespoon vegetable oil.

Instructions: Warm the oven up to 190C 375F. Honey, brown sugar, ketchup, garlic, ginger, and red pepper flakes should all be mixed together in a small saucepan. It will take about 5 minutes of cooking on medium heat until the sugar is gone and the sauce gets a little thicker. Put vegetable oil in a big skillet that can go in the oven and heat it over medium-high heat. Put in the chicken thighs with the skin side down. Cook for about 5 minutes, or until they turn brown. Turn it over and cook for three more minutes. Spread the chicken thighs out evenly with the sticky sauce. Move the pan to an oven that is already hot. There should be no pink left in the chicken after 25 to 30 minutes in the oven. The glaze should have turned caramelized. If you want, you can serve it hot with sesame seeds and sliced green onions on top.

Monica Butler

[depressingdrawers]

For a tasty low-carb meal, this recipe calls for bacon-wrapped chicken breasts that have been stuffed with broccoli and cheddar cheese.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of bacon. 1 cup broccoli florets, steamed. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Cut each chicken breast in half and pound it until it's the same thickness all over. Add salt and pepper to the chicken breasts. Place one piece of steamed broccoli and cheddar cheese on one side of each chicken breast to make it look nice. To make a pocket, fold the other side of the chicken breast over the filling. Use toothpicks to hold the bacon around each stuffed chicken breast if you need to. Put the chicken breasts that have been wrapped in bacon on a baking sheet that has been lined with parchment paper. Put it in the oven for 25 to 30 minutes, or until the bacon is golden and the chicken is cooked all the way through. Take a break and serve after a few minutes. Have fun!

Marie

[depressingdrawers]

These gluten-free hand pies taste great and are a fun change from the usual eggplant Parmesan. Slices of baked, crispy eggplant are wrapped in flaky gluten-free pie crust and topped with marinara sauce and melted mozzarella cheese.

Ingredients: 1 large eggplant, thinly sliced. 1 cup gluten-free bread crumbs. 1/2 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Gluten-free pie crust dough store-bought or homemade.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a shallow dish, mix together gluten-free bread crumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and pepper. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly. Place the coated eggplant slices on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy. Remove the eggplant slices from the oven and allow them to cool slightly. Roll out the gluten-free pie crust dough on a lightly floured surface and cut into circles about 5 inches in diameter. Spread a spoonful of marinara sauce onto one half of each dough circle. Top the marinara sauce with a slice of baked eggplant and a sprinkle of shredded mozzarella cheese. Fold the dough over the filling to create a half-moon shape and seal the edges with a fork. Place the hand pies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the crust is golden brown and crispy. Serve the gluten-free eggplant Parmesan hand pies warm, garnished with fresh basil if desired.

Victor Preston

[depressingdrawers]

A hearty and flavorful chowder that combines the nutty taste of quinoa with the sweet taste of corn to make a healthy and filling dish.

Ingredients: 1 cup quinoa, rinsed. 1 cup corn kernels. 1 medium onion, finely chopped. 2 cloves garlic, minced. 1 medium carrot, diced. 1 celery stalk, diced. 4 cups vegetable broth. 2 cups milk or non-dairy milk for a vegan option. 1 cup potatoes, peeled and diced. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. After you add the celery and carrots, cook for 5 minutes. Add the potatoes, corn, cumin, smoked paprika, salt, and pepper, and mix them in. Add the vegetable broth and boil it. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the vegetables are soft and the quinoa is cooked. Add the milk and let it cook for five more minutes. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Have fun with your healthy Quinoa-Corn Chowder!

Zane Dyer