Delightfully Dowling

mangia modays 52: homemade gnocchi

2012-03-04T22:00:00.000-07:00

hey, all!

welcome to

a blog hop i co-host each week with

the wonderful & sweet

lisa from shine your light!

so...

i totally rocked my midterm!

i got a 98% on my written

& a 9/10 & 10/10 on my practical.

yay!

i'm so glad that they're over

& i have spring break to look forward to.

this week, i'm sharing

homemade gnocchi

5 large idaho potatoes

2 eggs

3/4 C grated parmesan

3-4 C all-purpose flour

1 TBS salt

1. preheat the oven to 400 f. & bake the potatoes until they are fork tender, 45 minutes to 1 hour.

2. while the potatoes are still hot, peel & pass them through a food mill so they land onto a sheet tray lined with parchment paper. when doing this, pay careful attention to keep the potatoes as light & fluffy as possible (this will aid in keeping the gnocchi light). refrigerate the potatoes on the sheet tray until cold (this is also a very important step: if the potatoes are warm while adding flour, they will require more flour which will result in a much heavier finished product).

3. when the potatoes are absolutely cold, transfer to a clean work surface. beat together the eggs & cheese & pour onto the potatoes. season with salt. cover generously with flour (it should look like snow on the mountains).

4. crumble the potato/flour mixture between your fingers. begin to knead the dough until it is a dry homogeneous mixture. the dough should feel slightly moist, but not tacky. if too tacky, repeat the snow on the mountains stage.

5. form the dough into a large log. cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. cut the ropes into 1/2-inch lengths. cover generously with flour. place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!

6. use or freeze the gnocchi immediately. if freezing, place tray directly into the freezer. once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. when cooking gnocchi they can go directly from the freezer into salted boiling water.

**it is a general practice to take gnocchi out of the water when they float. this is a big mistake. gnocchi need to be cooked in boiling water until they float & get nice & puffy. not cooking gnocchi long enough will also result in heavy gnocchi.**

i love gnocchi,

& i loved making my own!

i tossed it with sauteed spinach, sun dried tomatoes,

truffle oil & parmesan.

it was delicious!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 51: midterms!

2012-02-26T22:00:00.000-07:00

hello my lovely readers!

welcome to another edition of

a blog hop i co-host each week with the

ever-so-charming & lovely

lisa from shine your light.

this week...

i have midterms,

so i didn't prepare anything!

i've been busy stuudying/menu planning/plate designing.

erg.

wish me luck, sweet friends!

i love being inspired by your posts every week,

so link on up!!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

until next time,

dowlings, out!

baby bump: week 22

2012-02-22T18:50:00.000-07:00

how far along: 22 weeks... oh man! it's going by so fast!

baby size: at our ultrasound yesterday,

the tech said our little girl is 10.3 inches long

& an itty-bitty 14 ounces!

she's in the 32nd percentile.

total weight gain/loss: up 3 pounds! gosh...

maternity clothes? still in love with my gap maternity jeans.

... & i'm dying to get some new "spring-y" clothes!

i just know that dresses will be my best friend.

stretch marks? not yet. let's hope it stays this way!! :D

sleep: i've been having some pretty bad back pain,

but it's not constant. it seems to happen every few nights.

i just don't know what to do!

best moment this week: getting to see my tiny girl yesterday

via ultrasound. we just love her so much already!

& seeing all of the cute little things my mommie has been buying

for her first grand baby!

pluuuuussss... i got a SUPER SWEET diaper bag from my mom:

miss anything? sleeping on my tummy!

movement: i'm convinced she's a ninja or some sort of karate master!

she kicks all over the place & i absolutely love it!

food cravings: sourdough toast. m'mm!

anything making you queasy/sick: not really! thank goodness!!

have you started to show yet: for suresies! this baby is here to stay!

{ for a few more months, at least ;) }

gender: she's a sweet little girl.

labor signs: no

belly button in or out? innie!

wedding rings on or off? on

mood? overall, really happy.

i've had a couple of mini-meltdowns this past week,

but nothing too terrible. :)

looking forward to: getting our new carpet installed!

we decided on new carpet once we found out i was pregnant,

and it should be installed withing the next couple of weeks! yay!!

mangia mondays 50: easy parmesan knots

2012-02-19T22:00:00.000-07:00

hello, all!

welcome to

a blog hop i co-host each week with

the stupendous

lisa from shine your light!

this week,

i'm sharing another recipe i found on pinterest!

{umm... i love, love, LOVE pinterest...

the only problem is that i get lost in the pins for hours!}

easy parmesan knots

1 tube refrigerated buttermilk biscuits

1/4 C canola oil

3 TBS grated parmesan cheese

1/2 tsp garlic powder

2 tsp italian seasoning

1. preheat oven to 400 f. & line a baking sheet with parchment paper.

2. roll each biscuit into a 12-inch rope & tie into a knot; tuck ends under.

3. Place 2 inches apart on baking sheet. bake for 8-10 minutes or until golden brown.

4. in a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

for realsies, these are SO good

& really couldn't get any easier.

i LOVE that! :D

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

baby bump: week 21

2012-02-15T05:00:00.000-07:00

how far along: 21 weeks!

baby size: the length of a carrot! she's 12 oz, & about 10 1/2 inches long.

total weight gain/loss: up 1.5 pounds, maybe 2.

maternity clothes? i've been living in my maternity jeans, & gap (non-maternity) leggings.

if i could, i would wear pj's all day long. :)

stretch marks? not yet. i've been sure to put lotion on!

sleep: i've been sleeping really well the last week & a half!

i've been really congested, though,

{apparently, a common symptom when you're pregnant!}

& this humidifier by vicks has been extremely helpful!

you can buy it via amazon by clicking here!

best moment this week: on sunday morning, we finally felt our little

charlotte kick from the outside! it was such an exciting moment for hubs!

i've been feeling her wiggle for a few weeks, but those kicks sure are somethin!

miss anything? i really miss my caffeine. while i'm feeling great & have more

energy than i did a few weeks ago, coffee definitely acted as a pick-me-up.

ahh... coffee! how i miss you grande coffee with a quad shot & room!

movement: tons! she's already so active!! i can't wait to feel her even more!

she especially loves hearing her daddy's voice. she gets so excited & wiggles

all over the place when he reads to her at night. i love it!

food cravings: peanut butter crunch. oh man.

i've literally gone through 2 boxes in a week & a half.

don't judge! :)

anything making you queasy/sick: i've been pretty sensitive to smells this past week.

it hasn't been too bad, but i'll get a wicked headache or my tummy will get a little upset.

have you started to show yet: definitely.

gender: little charlotte is my tiny princess!

labor signs: no

belly button in or out? innie still, but i can tell it's only a matter of time

before it's flush with my tummy & then popped out!!

wedding rings on or off? on

mood? wonderful! i've been feeling great this week!! :D

looking forward to: picking out molding & paint for charli's nursery!

i'm so excited to decorate!!

mangia mondays 49: grilled chicken with dijon & lemon

2012-02-12T22:00:00.000-07:00

howdy, ya'll!

welcome to another round up of all things delicious

{a.k.a.}

a food-centric blog hop i co-host each week

with the outstandingly incredible

lisa from shine your light!

this week i'm sharing

grilled chicken with dijon & lemon

4 lemons; 2 zested & juiced, 2 halved
1 C dijon mustard
2 TBS finely chopped rosemary leaves
1 tsp crushed red pepper flakes
2 (3-lb) chickens, cut into 4 pieces each

{or you can just do breasts, thighs/legs, whatever tickles your fancy!}
extra virgin olive oil
salt

1. combine the lemon juice, zest, mustard, rosemary & crushed red pepper in a small bowl. add 1-2 TBS of olive oil to the mustard mixture to loosen it. paint this mixture generously all over the chicken & let sit for up to 2 hours at room temperature or overnight in the refrigerator. {i let mine marinate overnight & i think it really makes a difference!} if you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.

2. preheat the grill to medium; we want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin. make sure you oil your grill so the chicken won't stick {something we totally forgot to do... oops!}. season the chicken lightly with salt & arrange gently on the grill. if there are flare-ups, move the chicken out of the way so as to not have a sooty film on the chicken {it tastes terrible}. put the lemon halves, cut side down, on the grill also & do not disturb until they look brown and caramelized.

3. once the chicken has started to get brown & crispy & has developed grill marks in 1 direction, rotate the chicken a quarter turn in the other direction. the chicken should cook on the skin side for 10 to 12 minutes & then get turned over & cooked for the same amount of time. if there is any of the mustard mixture left over, the remainder can be used to paint the skin of the chicken once the chicken has been turned over. {if you are using the remainder of the mustard mix, be sure to give it plenty of time to cook again as it will have touched raw chicken. if not sure, skip this step.}

4. the chicken is done when the juices run clear when the pricked in the thickest part of the thigh. remove the chicken from the grill to a serving platter and serve with the grilled lemon halves. squeeze the grilled lemon over the chicken before eating for extra lemony goodness.

**if the chicken isn't up to temp {165 f!} but has a delicious looking exterior, you can always finish the cooking process in the oven!**

this chicken...

whoa.

the marinade is incredible!

i really want to try this in the slow cooker...

i think it'll turn out ahhhhhmazing!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

baby bump: week 20

2012-02-08T05:00:00.000-07:00

how far along: 20 weeks

baby size: a banana! 10 1/2 ounces & 6" top to bottom, 10" head to heel!

total weight gain / loss: +1.5 lbs.

maternity clothes: still just my maternity jeans! lots of dresses,

flowy tops, sweaters, & longer t-shirts!

stretch marks: not yet.

sleep: sleeping has been better, but every so often i get terrible back pain

& can't get comfortable for hours. {thus my lovely, sleep-deprived picture!}

best moment this week: finding out that we're having a baby girl!

i'm so so so so so so so excited!

& buying baby her first outfits!

miss anything? not really! :)

movement: lots of little wiggles and a couple of swift kicks to my hip area!

food cravings: root beer, pickles, anything spicy...

have you started to show yet? definitely. egads!

gender: girl! we can't wait to meet you little charlotte olivia!

labor signs: no

belly button in or out? in, but i can tell it's getting shallow-er!

wedding rings on or off? on

happy or moody most of the time: happy!

looking forward to: getting started on charlotte's nursery! i can't wait!!!

until next time,

dowlings out!

mangia mondays 48: churros!

2012-02-05T22:00:00.000-07:00

hiya everyone!

welcome to another edition of

a foodie blog hop i'm lucky to co-host each week

with the absolutely lovely

lisa from shine your light.

this week i'm sharing

churros!

1 C milk

1/2 stick unsalted butter

pinch salt

1 C flour

4 eggs

3 cups vegetable oil, for frying

cinnamon & sugar, for topping

1. in a small saucepan, combine the milk, butter & salt & bring to a medium heat. when the butter has melted, add the flour and whisk to combine. switch over to a wooden spoon & cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.

2. transfer the dough to a mixing bowl & let cool for 2 to 3 minutes. using an electric mixer, beat in the eggs 1 at a time. do not add the next egg until the last one is completely combined.

3. place the batter in a pastry bag outfitted with a large star tip.

4. in a large saucepan heat the oil to 325 f.

5. pipe the dough into the hot oil in sticks or desired shapes {it's difficult to get them straight! but i just say they're "rustic" :) }. fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. fry in batches.

6. remove the churros from the oil, blot on paper towels for a second & then toss in the cinnamon sugar. be sure to do this while the churros are still hot. serve immediately.

these are SO yummy!

& they're perfect as dessert for:

steak fajitas

queso fundido with roasted poblano vinaigrette

tomatillo salsa verde

spinach enchiladas

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

baby bump: week 19

2012-02-01T05:00:00.000-07:00

how far along: 19 weeks

baby size: a large heirloom tomato {delicious!}. 8 1/2 ounces, 6 inches.

total weight gain / loss: probably a pound or so. i feel like i was eating a lot this week!

i'll find out on friday for sure, though. :)

maternity clothes: just my maternity jeans!

the last button on my chef coat is getting a bit tight.

good thing i wear an apron over it!

stretch marks: not yet.

sleep: i started sleeping with a regular pillow between my legs

instead of the body pillow i bought & it has helped a lot...

but i've been pretty sick the last week &

really congested. so sleeping has been a bit of a challenge!

best moment this week: buying baby's first books so hubs can read to cupcake.

isn't this perfect?!

i may or may not have cried my eyes out at the book store while re-reading this.

miss anything? tuna salad, caffeine, sleeping on my tummy!

movement: still just feeling sporadic wiggles!

food cravings: potato salad, pickles, chocolate cookies.

have you started to show yet? i keep growing & growing... it's nuts!

gender: i'm 99% sure it's a boy.

we find out if i'm right on friday as long as cupcake cooperates!

labor signs: no

belly button in or out? in

wedding rings on or off? on

happy or moody most of the time: happy, for sure!

looking forward to: my ultrasound & checkup on friday!

and being able to buy cupcake his/her first outfit!

until next time,

dowlings out!

mangia mondays 47: jalapeno popper crescent rolls

2012-01-29T22:00:00.000-07:00

hey, guys!

welcome to another round of

a blog hop i co-host each week with the

never-ever-ceases-to-amaze-me

lisa from shine your light!

this week, i'm sharing

jalapeno popper crescent rolls

yield: 8 crescent rolls

2 oz cream cheese

2 oz shredded cheese

{your choice! i usually like the jalapeno gouda, but it's a hit or miss item at my store.

they didn't have it this time, so i got jalapeno havarti!}

1 jalapeno, seeded & diced

2 strips extra thick cut bacon, cooked & chopped up

pinch of garlic powder

pinch of cayenne

1 package crescent rolls, unrolled & divided

1. preheat oven to 350 f.

2. combine all ingredients {except crescent rolls} in a medium bowl.

3. spoon about 1/2 - 3/4 TBS of the cream cheese mixture onto the fat end of the crescent roll. roll up like normal. repeat with remaining rolls.

4. bake 10-12 minutes or until rolls are golden brown.

i was inspired to make these when i saw a version on pinterest.

they looked awesome...

& they totally are!

jalapeno poppers are one of my favorite appetizers,

& i love bread, so combining the two was a logical step.

right?

right.

by the way...

I LOVE PINTEREST.

i've had an account for awhile,

but just recently started using it.

i'm obsessed.

you can follow me here!

anywho,

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

baby bump: week 18

2012-01-25T05:00:00.000-07:00

how far along: 18 weeks

baby size: a bell pepper! 5 1/2 inches long & about 7 ounces

total weight gain / loss: 0; i'm losing it while baby is gaining it!

maternity clothes: still love my gap maternity jeans & pre-pregnancy tops...

but i can't wait for spring! dresses & sandals are going to be my best friends!

stretch marks: not yet.

sleep: still having a really hard time getting comfortable. :(

best moment this week: when hubs gave me a much needed foot massage.

he's pretty much the best in the entire universe.

miss anything? diet coke. but i'm better for not having it! go kristin!

movement: i've only felt cupcake once this week; not as much as last.

i still can't wait for hubs to be able to feel baby from the outside!

food cravings: grilled cheese... but a fancy one.

a thick artisan bread with smoky mozzarella, pesto, tomatoes & prosciutto.

i've been dreaming about this grilled cheese for a week!

luckily, i'm making fresh mozzarella in my culinary lab this week.

have you started to show yet? my bestie said i had some serious baby bump action

going on, but i still just feel a little pudgy. mama needs to pop more!

gender: still waiting to find out on 2/3 {hopefully}!

also, still feeling like it's a boy!

labor signs: no

belly button in or out? i'm still an innie!

wedding rings on or off? on

happy or moody most of the time: happy, for suresies.

i did have a mini-meltdown at lunch the other day when

i started thinking about things i may miss when i'm not with the baby.

ugh. mommy guilt already!

looking forward to: seeing my little cupcake on the 3rd! it's been too long!

until next time,

dowlings out!

mangia mondays 46: shortbread cookies

2012-01-22T22:00:00.000-07:00

hiya, readers!

welcome to another

a blog hop i co-host each week with the outstanding

lisa from shine your light!

this week,

i had a hankerin' for

shortbread cookies

3/4 lb unsalted butter, at room temperature

1 C sugar, plus extra for sprinkling

{i used turbinado sugar for sprinkling}

1 tsp vanilla extract

3 1/2 C all-purpose flour

1/4 tsp salt

1. preheat oven to 325 f.

2. in the bowl of an electric mixer fitted with a paddle attachment, mix together the butter & sugar until they are just combined. add the vanilla.

3. in another bowl, sift together the flour & salt, then add them to the butter/sugar mixture. mix on low speed until the dough starts to come together. dump onto a surface dusted with flour & shape into a flat disk. wrap in plastic & chill for 30 minutes.

4. roll the dough 1/2 inch thick & cut with cookie cutter of your choice. {i found that cookie cutters with open tops are easiest since the dough tended to break if a had to shake a cookie cutter to get the dough out.}

5. place the cookies on an un-greased baking sheet & sprinkle with sugar. bake until the edges begin to brown, about 20 minutes. allow to cool to room temperature.

what i LOVE about shortbread is that you can do SO much with it.

i opted to dip half of mine in a lemon glaze & add some colorful sprinkles!

buuuuut...

you can make a savory variety to serve with cheese,

dip in chocolate,

add nuts,

go wild! :)

who knew shortbread was so crazy!?

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

baby bump: week 17

2012-01-18T05:00:00.000-07:00

how far along: 17 weeks

baby size: a turnip! 5 inches long & 5 ounces

total weight gain / loss: 0; pretty much have stayed the same!

maternity clothes: i'm loving my maternity jeans from gap.

i got these & these.

other than that, i've been sticking to pre-pregnancy clothes. :)

stretch marks: no. did you know these are hereditary?

no amount of creams / lotions / oils can stop 'em from happening!

sleep: i've had a really hard time sleeping! :(

i'm naturally a tummy-sleeper, so getting used to sleeping on my side is a challenge.

i bought a body pillow, but it doesn't really help that much.

any tips / suggestions?

best moment this week: i felt cupcake move quite a few times!

i can't wait until hubs can feel baby dowling, too!

miss anything? i miss coffee... a lot. at school, i just stare longingly at the people enjoying their coffee...

they probably think i'm crazy.

movement: yes! right after dinner / before bedtime, cupcake likes to get wiggly!

food cravings: anything vinegar-y, frozen yogurt, apples, annnddd... i really want a hamburger right now.

have you started to show yet? there's definitely some tummy growth happening,

but it's still at that awkward stage where you just kinda look pudgy, not pregnant.

i hide it with flowy shirts & long scarves.

gender: we {hope to!} find out on february 3rd, as long as cupcake cooperates.

i really feel like it's a boy, though.

hey, it's a 50/50 chance!

labor signs: no

belly button in or out? i'm still an innie!

wedding rings on or off? on.

happy or moody most of the time: happy, but i've definitely had my moody moments this week.

...sorry hubs.

looking forward to: my doctor's appointment on february 3rd & getting to see my little cupcake!

my baby bump starting to look more like a baby bump & less like i had a few too many.

being able to start on the nursery.

until next time,

dowlings out!

mangia mondays 45: make your own baby food

2012-01-15T22:00:00.000-07:00

howdy friends!

welcome to another round of

a blog hop i co-host with one of my favorite-ist bloggers around

lisa from shine your light!

this week, i'm excited to talk about

making your own baby food!

i have to admit, i'm totally pumped to start making baby dowling

some delicious grub. now, i know i've got plenty of time before i even

really need to think about actual baby food, but why not start now?

for christmas, hubs & i got the baby bullet.

you can make, freeze, & store a good amount of fresh baby food.

plus, the little storage containers just look so happy!

what excites me most about making our little cupcake his/her own food

is that i know exactly how fresh it is,

what's going in it,

& it'll save us some money!

we also got the baby bullet steamer

which defrosts, cooks, & sanitizes. awesome!

williams sonoma offers a baby food maker, too:

the beaba babycook baby food maker.

and these super cute beaba multi-portion baby food freezer trays.

i think i may get a couple of these so i can make some large batches & freeze.

also, wouldn't these be cute for little popsicles in the summer?

of course, i'll need to add these books to my collection:

the baby & toddler cookbook

cooking for baby

for those of you with kids,

did you ever attempt making your own baby food?

were you successful? was is easy?

was it worth the extra time & effort?

let me know! :)

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 44: caramel apple danish with peanut butter glaze

2012-01-08T22:00:00.000-07:00

howdy, friends!

welcome to another edition of

a foodie blog hop i co-host each week

with the totally wonderful

lisa from shine your light.

well, school starts for me today!

i'll be in my third cooking lab

& i'm really excited, but also nervous because

i'll be 7 months pregnant when this class ends.

it'll be awesome, though! :)

this week, i'm sharing

caramel apple danish with peanut butter glaze

yield: 4 danish

for danish:

2 granny smith apples, peeled, cored & diced into bite-size pieces

2 TBS unsalted butter

1/4 C light brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1 sheet (1/2 box) puff pastry

1 egg + 1 Tbs water, beaten for wash

for glaze:

1/4 C smooth peanut butter

1/8 C powdered sugar

1 TBS vanilla extract

1 TBS water {+ more if needed to achieve desired consistency}

1. preheat oven to 400 f. line baking sheet with parchment paper.

2. in a small saucepan, combine apples, butter, & brown sugar. cook over medium-high until apples become tender.

3. unfold 1 sheet of puff pastry onto a lightly floured board and roll out to 10x10". cut into quarters.

4. place 1/4 of the filling into the middle of each square. brush border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush tops with egg wash.

5. refrigerate 15 minutes.

6. bake for 15 minutes, rotating the pan once during baking.

7. while the danish are in the oven, combine all glaze ingredients & whisk until smooth.

8. drizzle glaze over warm danish & serve.

these danish were a delicious sunday morning treat!

i wanted to try a pb&j danish, but wasn't sure how the jelly would hold up to baking.

let me know if you've tried something similar!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 43: best of 2011

2012-01-01T22:00:00.000-07:00

hiya, friends!

welcome to 2012's first edition of

a blog hop i co-host each week with

the wonderful, amazing, & absolutely inspiring

lisa from shine your light.

sorry i missed last week!

i was out of town & forgot to pack my laptop... :(

we'll blame it on my pregnancy brain.

i've been very forgetful & spacey lately!

anyway,

how was everyone's holiday?

i hope it was wonderful & you got to share time surrounded by the

people, things, places, & of course food you love!

for this week's mangia monday,

i think it'll be fun to share some of our favorite posts from the past year!

i would love, love, love for you not only to link up your food posts

from this week & last,

but how about your favorite & best dishes from 2011?

i encourage you to link up multiple posts & showcase your awesome-ness!

delightfully dowling's best of 2011:

mega meatloaf

easy tie-dye cupcakes

cinnamon swirl bread

roasted tomatoes stuffed with pesto

company pot roast

spice rubbed pork

apple doughnuts with maple glaze

here's to 2012!

link up those food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

until next time,

dowlings, out!

mangia mondays 41: gingersnap & pumpkin pie

2011-12-18T22:00:00.000-07:00

howdy, friends!

welcome to another edition of

a blog hop i co-host each week with the sweet-as-sugar-cookies

lisa from shine your light!

last week,

i shared that the hubs & i are expecting our first little one

{aka, "cupcake"}.

{i love love LOVE this ultrasound picture... little cupcake is just hangin' out in mommy's tummy!}

i'm officially 13 weeks & due 6/28/2012!

hubs & i can't wait...

& the time is already just flying by!

thank you so much for your sweet words -

i'll keep you updated!

but, for now, mangia monday!

this week, i'm sharing

gingersnap & pumpkin pie

{sorry for the picture! my normal camera is being fixed right now...
it suffered water damage! :'( }

{this recipe makes 2 pies!}

1 LB gingersnaps, crushed finely {for crust}

12 TBS unsalted butter, melted

3.4 oz package instant vanilla pudding

2 C cold milk

30 oz pumpkin pie filling

8 oz cream cheese, softened

cinnamon, to taste

nutmeg, to taste

whipped topping

gingersnaps {crushed for garnish} {optional}

1. combine crushed gingersnaps & melted butter. divide evenly between two pie plates & press firmly to form a crust.

2. beat instant vanilla pudding with 2 C cold milk for 5 minutes, or until it thickens up. add pumpkin pie filling, cream cheese, cinnamon & nutmeg. beat until combined & creamy.

3. pour pumpkin mixture over both crusts.

4. top each pie with whipped topping & crushed gingersnaps. refrigerate & serve.

it seriously couldn't get any easier than this!

now it's your turn!

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 40: a cupcake in the oven

2011-12-11T22:00:00.000-07:00

hiya, friends!

welcome to another edition of

a blog hop i co-host each week with the stupendous

lisa from shine your light.

this week,

i have something exciting to share:

a cupcake in the oven

okay, okay...

i know it's not a food post,

but we're having a baby

(whom we lovingly refer to as "cupcake")!

don't know if you've noticed,

but i haven't been doing much cooking lately...

a lot of things make me nauseous

& i've just been so tired!

luckily, that's all winding down since i'm officially 12 weeks pregnant

& finished with my first trimester!

things i've been craving:

- pizza.

- flamas, some insanely hot chips made by doritos.

{they set my mouth on fire & make me cry,

but darn it! they taste so good!}

- salt & vinegar anything.

{mostly, anything with a vinegar-y taste.

have you guys tried the black bean dip from trader joe's?

it's amazing! & vinegar-y!}

- apples.

- crystal light lemonade.

annnnywho,

hopefully i'll have some christmas goodies to share next week

because the semester is finally over & i have some time to breathe.

but, now it's your turn!

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 39: naan pizza

2011-12-04T22:00:00.000-07:00

hey there, friends!

welcome to another

a blog hop i co-host each week with the super sweet

& awesomely talented

lisa from shine your light!

this week, i'll be sharing:

naan pizza

garlic naan

olive oil

toppings of your choice

{we did marinara, cheese, green chile, & turkey pepperoni}

1. heat grill to medium. lightly brush one side of the naan with olive oil.

2. place oiled side on grill. heat 1-2 minutes or until grilled side is golden brown.

3. remove naan from grill. top grilled side with toppings. return to grill & heat 3-4 minutes, until cheese melts & bottom is golden brown.

we used our foreman grill inside,

but i bet these would be awesome on the outdoor grill in the summer

with fresh basil & mozzarella!

& you can make them mini pizzas, too

& serve them as appetizers!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 38: christmas list!

2011-11-27T22:00:00.000-07:00

hiya, friends!

welcome to another edition of

a blog hop i co-host each week with the lovely

lisa from shine your light!

this week, i'm going to share a few food-centric things i have my eye on for christmas!

christmas list

cookbooks:

cook like a rock star - anne burrell

the nancy drew cookbook - carolyn keene

i love macarons - hisako ogita

good eats: the early, middle, & later years cookbooks - alton brown

america's test kitchen family cookbook - cook's illustrated

electric gadgets {aka the "fill-in-the-blank" maker}:

babycakes cupcake maker

babycakes waffle maker

circus waffle maker

yogurt maker

dehydrator

i scream for ice cream:

waffle cone maker

frozen yogurt, ice cream & sorbet maker

baking goodies:

fleur de lis bundt pan

muffin top pans

cookie scoops, small, medium, & large

ginger"dead" men cookie cutter

coffee fix:

8-cup french press coffee maker

travel coffee & tea press

what's on your christmas wish list?!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 37: chicken noodle soup

2011-11-20T22:00:00.000-07:00

hey there, friends.

welcome to another edition of

a blog hop i co-host each week with

lisa from shine your light.

i've been really sick this week

& haven't felt much like cooking.

luckily, i had some of my favorite chicken noodle soup in the freezer

& today, i'll share the recipe with you

{courtesy of the neely's}

mama jean's chicken noodle soup

photo courtesy of foodnetwork.com

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 large Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 ounces egg noodles, about 1 cup
8 ounces frozen peas
1/4 cup freshly chopped dill leaves

Directions

Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.

Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.

Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

seriously, i'm so glad that i had this soup in my freezer.
the dill, hot sauce, & worcestershire give it a great flavor.
:)

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 36: belgian beef stew

2011-11-13T22:00:00.000-07:00

howdy, folks!

welcome to another edition of

a blog hop i co-host each week

with the ever-so-lovely

lisa from shine your light!

this week i'm sharing:

belgian beef stew

{sorry for the lack of pictures!
my mother-in-law actually prepared this dish
& i cam unprepared & camera-less!}

1/4 C flour

2 tsp salt

1 tsp pepper

2 lbs lean beef, cubed (stew meat)

1/2 C vegetable or canola oil

2 lbs onions, sliced

1 clove garlic, minced

2 cans light beer

1 TBS worcestershire sauce

1 TBS steak sauce

2 bay leaves

1/2 tsp dried thyme

2 lbs potatoes, quartered

2 TBS parsley, chopped

1. combine flour, salt & pepper and coat the meat.

2. in a large dutch oven, saute onions & garlic in hot oil until onions are translucent & tender. remove onions & garlic & set aside. add meat to oil & brown well on all sides.

3. return onions to the pan. add the beer, worcestershire, steak sauce, bay leaves & thyme. bring to a boil, reduce heat & simmer, covered, about 2 hours. add potatoes & simmer until cooked through & fork tender. garnish with fresh parsley.

this stew is perfect for a chilly fall evening!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 35: balsamic braised brisket

2011-11-06T22:00:00.000-07:00

hey, friends!

welcome to

a blog hop i co-host each week with

lisa from shine your light!

this week i'm sharing:

balsamic braised brisket

extra virgin olive oil

1 (5 lb) beef brisket

salt

1/4 lb slab bacon, skin removed & reserved, bacon cut into lardons

3 large onions, thinly sliced

3 celery ribs, thinly sliced on bias

4 cloves garlic, minced

1 lb crimini mushrooms, stemmed & finely sliced

2 C balsamic vinegar

3-4 C beef stock

4 bay leaves

1 fresh thyme bundle

1. coat a large roasting pan with olive oil & bring to a high heat. season the brisket generously with salt. add the brisket to the pan & brown well on both sides. remove the brisket from the pan & reserve.

2. preheat the oven to 375 f.

3. lower the heat to medium, ditch the excess oil, & add the bacon & reserved skin to the pan with a little more oil. cook the bacon, stirring occasionally, until the bacon is crispy & has let out a lot of fat. add the onions & celery. season with salt & cook until they are very soft & aromatic, 7-8 minutes. add the garlic & cook another 2-3 minutes. toss in the mushrooms & cook until they are soft & wilted. add the balsamic vinegar & reduce it by half. lay the brisket on top of the veggie mixture & add the stock to the pan until it just covers the brisket. add the bay leaves & thyme.

4. cover the pan with foil & roast in the oven for 1 hour. check the brisket & turn it over. add more stock if the liquid level has reduced. cover the pan again & return it to the oven for another hour. remove the foil & roast for 30 minutes more.

5. remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, & let rest for 20 minutes before slicing.

6. skim off any excess fat from the cooking liquid. if the vegetables are swimming in liquid, reduce on the stovetop over medium-high heat. taste & re-season if needed. serve over sliced brisket.

oh.my.lanta.

this brisket is SO good.

i know i say that a lot,

but really... this is amazing!

i served mine with smashed potatoes

& fresh green beans with garlic & a little bit of bacon.

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 34: pumpkin cupcakes with maple frosting

2011-10-30T22:00:00.000-06:00

happy halloween, guys & ghouls!

welcome to another edition of

a spook-tacular food blog the wonderful

lisa from shine your light

& i co-host each week.

this week i'm sharing:

pumpkin cupcakes with maple frosting

for cupcakes:

1 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice

pinch of nutmeg

1 C pumpkin puree

1 C sugar

1/2 C vegetable oil

2 large eggs, at room temperature

1. preheat oven to 350 f. line or grease a standard 12-cup muffin pan.

2. in a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice & nutmeg. in another bowl, whisk together the pumpkin puree, sugar, oil & eggs. add the flour mixture & whisk to combine completely.

3. divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. bake until a toothpick inserted into the center of a cupcake comes out clean, 22-24 minutes. let the cupcakes cool in the pan on a wire rack for 5 minutes. transfer the cupcakes to the wire rack & let cool completely, about 1 hour, before frosting.

for frosting:

1/2 C butter

1/4 C maple syrup

2 C powdered sugar

1. in a large bowl, beat syrup & butter until combined. add the sugar, a bit at a time, & whip until combined.

these cupcakes pretty much sum up fall to me.

i decorated them with some frosting i dyed purple...

& a couple of quickly made, cutesy spiders.

are you doing anything fun for halloween!?

i have class...

yay!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 33: butternut squash braid

2011-10-23T22:00:00.000-06:00

howdy, ya'll!

welcome to another

in case you're not hip with mangia mondays,

it's a super-mega-awesome-neat-to-the-max foodie blog hop

that my dear, sweet bloggy bff

lisa from shine your light

& i co-host each week!

this week i'm sharing:

butternut squash braid

.25 oz active dry yeast

2 TBS warm water

1 C cooked, mashed squash

{i peeled & cut up one squash into large chunks, tossed it in canola oil & roasted it at 400 f for about 40 minutes, until tender then "mashed" with an electric beater}

1/3 C warm milk

1/4 C butter, softened

1 egg

3 TBS brown sugar

1/4 tsp salt

3 C all purpose flour

glaze:

1 egg, beaten

1 TBS water

1. in a small bowl, dissolve yeast in water.

2. in a mixing bowl, combine squash, milk, butter, egg, brown sugar & salt; mix well. add yeast mixture & half the flour; mix well. add enough remaining flour to form a soft dough.

3. turn dough onto a floured surface & knead until smooth, about 6-8 minutes. place in a greased bowl, turning once to grease the top. cover & let rise in a warm place until doubled in size, about 1 hour.

4. punch down dough. divide into thirds {or fourths, if you wanna get crazy with your braiding skills!}; roll each third into an 18 inch rope. place on a baking sheet lined with parchment paper. braid ropes together & pinch the ends. {you can kind of fold them under so you have nice looking ends} cover & let rise until nearly doubled, about 30 minutes.

5. combine glaze ingredients & brush over the braid.

6. bake at 350 f for 20-25 minutes, until golden brown. remove from pan & cool on a wire rack.

yummy in my tummy!

this bread is especially yummy with some honey...

& if you're lucky like me, your brothers-in-law have their own beehive

which means you have delicious raw honey on hand.

awesome.

i have my culinary lab midterm today...

& boy am i nervous!

cross your fingers & wish me luck!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 32: green chile cornmeal cupcakes

2011-10-16T22:00:00.000-06:00

howdy, folks!

welcome to

a blog hop that the super-clever & talented

lisa from shine your light

& i co-host each week!

this week i'm sharing:

green chile cornmeal cupcakes

for frosting:

12 oz. white cheddar cheese, grated

1/4 C extra sharp cheddar, grated

8 oz. pimentos, drained & finely chopped

1/2 tsp black pepper

1/4 tsp cayenne pepper

3/4 C mayo

1/2 TBS paprika

1 tsp onion powder

2 tsp sugar

4 scallions, chopped for garnish

4 strips bacon cooked & chopped for garnish

1. combine all ingredients, except for scallions & bacon, in a medium bowl & mix well. cover & refrigerate for 2 hours.

for cupcakes:

1 C cornmeal

1 C all-purpose flour

1 TBS baking powder

1 tsp salt

2 TBS sugar

2 eggs, lightly beaten

1 1/4 C sour cream

3 TBS melted butter + 1/4 TBS cold butter

1/2 C onion, finely chopped

1 tsp jalapeno, seeded & chopped

7 oz. green chiles, drained & chopped

salt & pepper, to taste

1. preheat oven to 375 f.

2. in a large bowl add the flour, cornmeal, baking powder, salt, sugar, eggs, sour cream & the 3 TBS of melted butter. mix well to combine.

3. saute onions & jalapenos using 1/4 TBS butter, about 2 minutes. add salt, pepper, & green chiles. remove from heat, cool slightly & add to the batter.

4. prepare a standard muffin tin by lining with paper liners or spraying with nonstick spray. fill the pans 3/4 full with the batter. bake 12-15 minutes until golden. let cool & "frost" with pimento cheese mixture. garnish with chopped bacon & scallions.

alright... i didn't even know what a pimento was,

but i was convinced i didn't like them.

turns out, it's just a super-delicious red pepper!

these "cupcakes" are SO good!

they're savory & delicious...

& who doesn't love something topped with bacon?!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 31: pumpkin ravioli

2011-10-09T22:00:00.000-06:00

hiya, friends!

so glad you made it to another edition of

a food-centric blog hop i co-host each week with the amazing

lisa from shine your light.

this week i'm sharing

pumpkin ravioli filled with chorizo

for pasta:

20 oz. all purpose flour

3 eggs

1 C pumpkin puree

1/2 tsp nutmeg

1 tsp salt

1 TBS extra-virgin olive oil

1. combine all ingredients in the bowl of a stand mixer. knead with a dough hook until smooth, 7-8 minutes. {you may need to add more flour or olive oil.}

2. remove dough from bowl & wrap in plastic wrap. let sit at room temperature for an hour if you plan to use it right away, if not, refrigerate. remove from refrigeration 1 hour before you're ready to use it.

3. divide dough into 4 equal pieces to start rolling out. with your pasta roller on the thickest setting, pass a piece of dough through it a few times, until it is a smooth sheet. adjust roller to the next setting, making your sheet a little thinner. repeat this process until you get to the fifth setting. for ravioli, you want your dough to be about 1/8" thick.

for filling:

chorizo, cooked

asiago cheese, grated

1. combine ingredients in a bowl.

2. scoop about a TBS of filling onto your sheets of pasta, leaving a couple inches of space between each scoop. cover with another sheet of pasta, making sure to seal around each scoop of filling very well. you can use a decorative cutting wheel or a round cookie cutter to make the ravioli.

3. boil for about 2 minutes; fresh pasta takes no time to cook!

for cream sauce:

1 batch of alfredo sauce

2 TBS chipotle sauce {found in the mexican food aisle}

1. combine chipotle sauce with alfredo sauce.

i don't think i can even begin to tell you how delicious this dish was!

if you've never made your own pasta,

it's definitely worth the extra effort!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 30: chai cupcakes

2011-10-02T22:00:00.000-06:00

howdy, folks!

welcome to the 30th edition of

a blog hop that lovely

lisa from shine your light

& i have been co-hosting for the past thirty weeks!

can you believe it?!

this week, i'm sharing

chai cupcakes with vanilla cream cheese frosting

for cupcakes:

3 chai-spice tea bags

2/3 C boiling water

1 1/4 C all-purpose flour

3/4 C light brown sugar

1 tsp baking soda

1/4 tsp salt

1/4 C honey

4 TBS unsalted butter, melted

1/4 C buttermilk

1 lg egg, at room temperature

1. position a rack in the middle of the oven & preheat to 350 f. line or grease a standard muffin pan.

2. in a small bowl, steep the tea bags in the boiling water for 5 minutes. discard the tea bags & let the tea cool to room temperature.

3. in a bowl, whisk together the flour, brown sugar, baking soda, & salt. in a large bowl, combine the honey, melted butter, buttermilk, & egg. add the flour mixture &, using an electric mixer on medium speed, beat until just combined, about 2 minutes. add the cooled tea & beat until just combined, scraping down the sides of the bowl as needed.

4. divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

5. let the cupcakes cool in the pan on a wire rack for 5 minutes. transfer the cupcakes to the wire rack & let cool completely, about 1 hour.

for frosting:

12 oz cream cheese, at room temperature

6 TBS unsalted butter, at room temperature

1/2 tsp vanilla extract

1 C confectioners' sugar, sifted

{i used more sugar because i wanted a stiffer frosting}

1. in a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, & vanilla together until light & fluffy, about 2 minutes. gradually beat in the sugar & mix until thoroughly combined; scraped down the sides of the bowl as needed.

i had a whole lot of fun making beautiful fondant flowers to decorate with!

i made close to 200... i have a problem!

would you guys like a basic fondant tutorial?

let me know!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 29: pound cake

2011-09-25T22:00:00.000-06:00

hello, friends!

welcome to another

a blog hop i co-host each week with my bloggy bff

lisa from shine your light.

{love her!}

this week, i'm sharing:

pound cake

16 oz sugar

16 oz butter, softened + more for greasing pan

16 oz flour + more for dusting pan

9 eggs

1/2 tsp salt

1 tsp vanilla extract

1. preheat oven to 350 f. grease & flour 1 10" bundt pan or 2 9"x5" loaf pans.

2. cream together butter & sugar for 5 minutes on medium speed using the paddle attachment. stop once to scrape the sides of the bowl. with the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. {the mixture will look curdled.} add the vanilla & salt & beat on medium speed for 30 seconds.

3. with the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. after the final addition, scrape down the sides of the bowl & beat for 30 seconds on medium speed or until almost smooth.

4. scoop the batter into the prepared pan(s). bake for 1 hour or until the internal temperature reaches 210 f. the outside should be golden brown & spring back when pressed, but the crack around the center will appear moist.

5. remove cake from oven & cool in pan on wire rack for 10 minutes. remove from pan & cool on the rack completely. store tightly covered.

i've never made a pound cake & thought it would be difficult...

but it's not!

while it was delicious for dessert,

i enjoyed it with coffee the next morning for breakfast! :)

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

it's a keeper thursday: carrot crumb muffins

2011-09-21T22:00:00.000-06:00

well, hello there!

this week, i'm co-hosting the "it's a keeper thursday" linky party with christina from it's a keeper.

are you following it's a keeper?

if not, you should probably head over & do it now.

i'll wait... i'm patient. :)

*twiddles thumbs*

back?

oh, good.

so, let me tell you a bit about it's a keeper thursdays:

IAK Thursday is the place where we all get together and share our “keepers”! Do you have a recipe that you’ve tried, or a craft project you’ve made that was a “keeper”? Well, then we want to see it — each and every week!

this week i'm sharing:

carrot crumb muffins

1 1/2 C all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 C carrots, grated & strained through cheesecloth to remove excess liquid

3/4 C sugar

1 egg, lightly beaten

1/3 C butter, melted

1/4 C plain applesauce

1/2 tsp cinnamon

1/4 tsp nutmeg

crumb topping:

2/3 C brown sugar

3 TBS all-purpose flour

1/4 tsp cinnamon

2 TBS butter

1/4 C oats

1. preheat oven to 375 f & lightly grease muffin pan, or line with paper liners.

2. in a large bowl, mix together flour, baking soda, baking powder, & salt. in another bowl, beat together carrots, sugar, egg, melted butter, applesauce, cinnamon, & nutmeg. stir the carrot mixture into the flour mixture just until moistened. divide batter evenly between prepared muffin tins.

3. in a small bowl, mix together brown sugar, flour, cinnamon, & oats. cut in butter until mixture resembles coarse cornmeal. sprinkle topping over muffins.

4. bake 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

christina & i can't wait to see what you guys are bringing to our virtual table,

but before we start sharing, there are a few guidelines:

1. follow it's a keeper (& delightfully dowling, if you feel inclined!) via email, google friend connect, facebook, &/or twitter.

2. your link should be a food or craft/project related item. link as many as you'd like!

3. add the it's a keeper button (& the delightfully dowling button, because it's just so darn cute!) to your sidebar or blog post to help spread the word!

4. be sure to check out some of the awesome posts that others have linked up! let them know that it's a keeper or delightfully dowling sent you!

It's a Keeper Thursday will be open until Sunday at 11:59 PM (EST). And, don't forget to check out It's a Keeper on Monday to see which posts have been featured!

until next time,

dowlings, out!

mangia mondays 28: chicken cacciatore

2011-09-18T22:00:00.000-06:00

howdy, folks!

welcome to

a blog hop that my sweet friend

lisa from shine your light

& i co-host each week.

this week i'm sharing

chicken cacciatore

1 whole chicken, cut into 6 pieces (2 breasts, 2 legs, 2 thighs. alternatively, you could do 8 pieces & cut the breasts in half & leave the wings attached, but no one eats the wings around here.)

1 C flour

1/2 TBS salt

1/2 tsp pepper

1/8 C oil

1/2 onion, sliced thin

1 green bell pepper, sliced

1 stalk of celery, sliced

1 carrot, peeled & diced

1/2 TBS garlic, minced

1/4 C white wine

14.5 oz can crushed tomatoes

2 TBS tomato paste

1 bay leaf

1/4 tsp dried basil

1. combine flour, salt & pepper in a large bowl. dredge the chicken with the seasoned flour. shake off excess.

2. heat the oil in a large saute pan (or, if you're like me & enjoy 1-pot-cooking, use your dutch oven!). add the chicken pieces & brown well over high heat. as the chicken pieces are browned, remove them from the pan & set aside. repeat with remaining chicken.

3. pour off some of the oil from the pan, leaving a couple of TBS. add the onion, green pepper, celery, carrot & garlic to the pan. sweat over low heat until nearly tender.

4. add the wine, tomatoes, tomato paste, & herbs. bring to a boil. simmer about 5 minutes.

5. add chicken back to the pot. cover & reduce heat to low. cook 30-45 minutes, or until chicken is fully cooked.

6. when the chicken is done, remove from pan. remove bay leaf. skim some of the oil from the sauce. reduce sauce to desired consistency over high heat. adjust seasonings if necessary & pour sauce over chicken.

we served ours with green beans, roasted red peppers, & bacon.

man, oh man!

deeelicious! :)

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 27: spinach enchiladas

2011-09-11T22:00:00.000-06:00

hey there, friends!

welcome to

a blog hop that the stellar

lisa from shine your light

& i host each week.

this week, i'm sharing

spinach enchiladas

for the enchiladas:

8-10 small flour tortillas

1 pound of chicken

1 1/2 C grated cheddar cheese

1 lg onion, diced

for the sauce:

8 oz. sour cream

1 can cream of chicken soup

12 oz. package frozen spinach, thawed

1 clove garlic

16 oz. chopped green chile

1. boil the chicken & onion until cooked through. drain. shred chicken. add cheese to the chicken & onion mixture.

2. for sauce, puree ingredients together in a blender or food processor.

3. pour some of the sauce into the bottom of a 13" x 9" casserole dish. spoon chicken, cheese & onion mixture into tortillas. roll & place in pan, seam side down. pour remainder of sauce over enchiladas.

4. bake at 350 f for 20-25 minutes, or until cheese is melted.

the hubs celebrated his birthday last week,

& this is one of his favorite meals.

they are quite delicious!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 26: puff pastry wrapped apples with cheddar & bacon

2011-09-04T22:00:00.000-06:00

howdy, ya'll

& welcome to

a super-mega-awesome blog hop i co-host each week

with the ever-so-amazing

lisa from shine your light.

this week i'm sharing

puff pastry wrapped apples with cheddar & bacon

yield: 24

1 package (2 sheets) puff pastry, thawed

2 C extra sharp cheddar cheese, grated

1 large granny smith apple, peeled & diced

10 strips thick cut bacon, cooked, drained, & diced

1 egg beaten, for wash

1. preheat oven to 400 f. prepare a mini-muffin pan by spraying with a nonstick cooking spray.

2. cut each sheet of puff pastry into thirds, then each third into fourths (you'll have 12 squares per sheet). place a square of puff pastry in each mini-muffin cup & press to fit, leaving the sides to fold over later.

3. fill each square with a pinch of cheese, a couple of pieces of diced apple, bacon, & a bit more cheese. fold the corners of each squares up to the center & press together to seal shut. brush the tops with a bit of egg wash.

4. bake for 15 minutes or until golden brown, rotating halfway through.

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 25

2011-08-28T22:00:00.001-06:00

hello, all!

welcome to

a great blog hop that

lisa from shine your light

& i host each week.

i've been a bad blog hostess, though.

i didn't make anything for you this week.

school is starting, so i've been a little preoccupied.

bear with me, here. :)

however, i still want to see all of the wonderful things you've made!

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 24: pineapple salsa

2011-08-21T22:00:00.010-06:00

hiya, everyone!

welcome to

a great, weekly blog hop my super friend

lisa from shine your light

& i co-host each week!

this week i'm sharing

pineapple salsa

1 C finely chopped fresh pineapple

1/2 C diced red bell pepper

1/2 C diced green bell pepper

1 C frozen corn kernels, thawed

1 (15 oz) can black beans, drained & rinsed

1/4 C red onion, diced

2 jalapenos, diced

1/4 C fresh squeezed orange juice

zest of 1 lime

1/4 C fresh cilantro, chopped

1/2 tsp ground cumin

salt & pepper, to taste

1. in a large bowl, toss together pineapple, bell peppers, corn, black beans, onions, jalapenos, orange juice, lime zest, & cilantro. season with cumin, salt & pepper. cover & chill in the refrigerator until ready to serve.

i served this salsa on pulled pork soft tacos

& oh.my.word.

they were amazing!

this salsa added the perfect sweet, tangy, fresh flavor!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!

mangia mondays 23: spice-crusted ny strip steaks with mesa grill steak sauce

2011-08-14T22:00:00.025-06:00

hello, friends!

welcome to

a fun blog hop that i co-host with the extremely modest

& my absolutely wonderful blog-friend

lisa from shine your light.

this week i'm sharing another recipe from

bobby flay's mesa grill cookbook.

spice-crusted ny strip steaks with mesa grill steak sauce

2 TBS ancho chile powder

1 TBS spanish paprika {i used smoked paprika}

1 TBS ground coriander

1 TBS dry mustard

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1 1/2 tsp chile de arbol {i used a combination of chipotle chile powder & cayenne pepper...

because i didn't have any chile de arbol on hand}

salt & pepper

4 {12 oz} ny strip steaks

2 TBS canola oil

mesa grill steak sauce {recipe follows}

1. to make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 TBS salt & 1 TBS pepper in a small bowl.

2. preheat a grill to medium-high heat or preheat a grill pan over medium-high heat. brush both sides of the steaks with the oil & season with salt & pepper. rub one side of each steak with about 2 TBS of the spice mixture.

3. grill the steaks, rub side down, until lightly charred & a crust has formed, 3-4 minutes. flip over the steaks & continue grilling for 5-6 minutes more for medium-rare; the steaks will be bright pink in the middle.

4. spoon some of the mesa grill steak sauce into the center of each of 4 plates & top with the steaks.

mesa grill steak sauce

1 C ketchup

1/2 C prepared horseradish, drained

3 TBS honey

2 TBS dijon mustard

2 TBS pure maple syrup

2 tsp worcestershire sauce

2 TBS ancho chile powder

salt & pepper

1. whisk together the ketchup, horseradish, honey, mustard, maple syrup, worcestershire, & ancho powder in a small bowl until combined, & season with salt & pepper. cover & refrigerate for at least 1 hour to allow the flavors to meld. bring to room temperature before serving. the sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

i love steak.

& i really loved this steak.

i served it on top of roasted, smashed cauliflower.

yum!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

click here to check out all of the amazing blogs i'm linking this post to!

until next time,

dowlings, out!