links

Recipes Mangia Mondays Home

Thursday, March 31, 2011

egads!

that was the longest 12 hours of my blogging life.

the new layout is up & running.
i de-cluttered,
streamlined,
& hopefully still kept things appealing for you!

i have a couple of things left to do,
{like add a page for all of my favorite blogs -
if you have a button, let me know!}
but they will have to wait until later on today...
i'm pooped.

i did change my button,
so make sure you grab the new one
& show delightfully dowling some love!
{it's in the sidebar!}

Wednesday, March 30, 2011

spring cleaning

howdy, friends.

delightfully dowling is getting a new look...
which means things will look a little strange
{probably until tomorrow, or so}.

thanks for you patience & support!
dowlings, out!

stuffed bell peppers

bienvenue!

so, remember yesterdays post?
well, the recipe calls for only a half pound of both the ground pork & beef.
& if you're like me, you probably bought a pound of each!
what to do with the rest of the meat?
make more meatloaf!
this time, however, we stuffed it into bell peppers &
topped it with cheese & green onions.
yum-o!

stuffed bell peppers

1 recipe of mega meatloaf
{minus the bbq sauce & bacon on top}
3 bell peppers, cut in half lengthwise
1 C sharp cheddar cheese, shredded
1/4 C green onions, thinly sliced

1. preheat oven to 400 f.

2. lay bell peppers, cut side up, on a baking sheet. fill with 1/6th of the meatloaf mixture, shaped into a ball. press firmly into pepper. repeat with the rest of the meatloaf & bell peppers.

3. bake for 45 minutes. top with cheese & green onions & bake an additional 5 minutes, to melt the cheese.

4. serve with salsa or barbecue sauce on the side.


just another way to enjoy meatloaf!

i want to thank everyone who has linked up to this week's
the support lisa & i have received is incredible!
i love seeing your recipes
& sharing mine in this food-bloggy community!

also, thank you to my followers!
i'm hoping to do a giveaway once i reach the big
1-0-0!
only a few more followers to go!

don't forget you can still link up to mangia monday if you haven't already!
& now's the time to squeeze in those last minute votes for which international cuisine you'd like to see featured next month... the poll is in the sidebar!

until next time,
dowlings, out!

Tuesday, March 29, 2011

mega meatloaf

hello!
the hubs has been wanting meatloaf for the last week...
so i caved & whipped this up using our leftovers from last week.
i utilized the jalapeno cornbread crumbs
to make a spicy bbq meatloaf that is KILLER!

this meatloaf isn't for the faint of heart:
it's meaty, has a spicy kick, and is deeeeelicious!

mega meatloaf

1/2 lb. ground beef
1/2 lb. ground pork
1 onion, diced
1 bell pepper, diced
1/2 poblano pepper, diced
1 Tbs garlic, minced
dash worcestershire
2 Tbs mustard
1/2 C kc style bbq sauce, divided
salt & pepper
5 slices of thick cut bacon, cut in half

1. preheat oven to 400 f.

2. in a large bowl, thoroughly combine beef, pork, cornbread crumbs, onion, bell pepper, poblano pepper, garlic, worcestershire, mustard, 1/4 C bbq sauce, salt & pepper.

3. transfer mixture to a 9"x5" loaf pan. top with remaining bbq sauce and bacon slices, overlapping slightly. put loaf pan on top of a baking sheet to catch any spillage.

4. bake for 45 minutes, cover with foil, and bake an additional 30 minutes, or until internal temperature reaches 165 f.

5. serve with extra bbq sauce on the side!

needless to say,
the hubs was quite pleased.
this is our new favorite recipe for meatloaf!

have a recipe you'd like to share?
you can still link up to this week's


& if you haven't already,
vote for which international cuisine you'd like to see featured next month!
the poll is in the sidebar & there are just a couple of days left!

until next time,
dowlings, out!

Monday, March 28, 2011

mangia mondays 3: easy tie-dye cupcakes

hey, everyone!
welcome to:


& i are happy to welcome you to this fun blog hop.

keep spreading the word
& linking up your recipes & food posts!

tie-dye cupcakes

with these cupcakes,
i just wanted to play with the way they look...
so i used a boxed mix & pre-made frosting.
:)

after mixing the cake up like normal,
divide the batter evenly between 6 bowls.
use food coloring to make your tie-dye colors.
i went with:
red, orange, yellow, green, blue, purple
& kept them on the softer side for a springy rainbow.

put a (relatively) small spoonful of each color into each cupcake liner,
stacking the colors on top of one another
& not swirling.

bake as directed.

for the frosting:
divide between 6 bowls & use the food coloring to make the same colors as the cupcake batter.

fit a piping bag with a wilton 2d tip.
put a spoonful of each icing in the bag.
i went around the side with 4 colors & put the last 2 in the center.
pipe to your hearts content!

what i love about these cupcakes
is that the frosting looks airbrushed...
but they aren't!

i've seen lots of tie-dye cupcakes floating around -
but haven't seen any tie-dye frosting to go with!

these are such beautiful cupcakes!
they're so bright & fun
& perfect for a birthday or '70s themed party!


now it's your turn!
link up those recipes & food posts!

how mangia mondays work:

1. please become a follower through google, email, facebook, or twitter.

2. add a link to your recipe or food post (not your blog homepage) & visit some of the others who have linked up before you.

3. please don't link to giveaways, other link parties or items you are selling... i don't want to have to delete your link!

4. link back to mangia monday by grabbing the button on the sidebar - you can put it in your post or anywhere on your blog to let others know you've joined the party.

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

until next time,
dowlings, out!

Thursday, March 24, 2011

carciofo e farfalle

ciao!
you know what i love most about being a culinary student?
that i'm surrounded by (mostly) talented people
who are willing to share their delicious recipes!

a few weeks ago,
we made pasta dishes...
& this one was by far my favorite!

when i asked for the recipe,
i was given a list of ingredients & amounts.
& that was it.
ha.
so...
i improvised,
added a few things,
& gave it a name!
carciofo e farfalle
(artichoke & farfalle pasta)

carciofo e farfalle

3 boneless, skinless chicken breasts
olive oil
salt & pepper
cayenne pepper
1 lemon
1/2 C butter, divided
2 Tbs garlic, minced
1 onion, diced
1 Tbs dried basil
1/2 Tbs red pepper flakes
12 oz. marinated artichoke hearts & liquid
2 Tbs capers
24 oz chicken broth (approx.)*
8 oz uncooked farfalle pasta (approx.)*
*i added about half a container of each of these
2 Tbs flour
1 C milk
1/2 C grated parmesan + more for garnish
pinch of nutmeg
pinch of cayenne

1. preheat oven to 375 f.

2. place chicken breasts in a baking dish. drizzle with olive oil. sprinkle tops with salt, pepper & cayenne pepper. top with lemon slices.

3. bake for 35-45 minutes.

4. in a large pot, melt 6 Tbs butter. add garlic & saute until fragrant, about 30 seconds. add onion and cook until tender & translucent. add basil, red pepper flakes, artichokes & liquid, & capers. cook until the artichoke hearts are heated.

5. add chicken broth. bring to a boil & add farfalle. cook 11-12 minutes, or until al dente.

6. in a small saucepan, melt 2 Tbs butter over medium heat. add flour to begin making a rue. when the flour & butter are combined, add milk & stir constantly until it starts to thicken. remove from heat & add parmesan cheese. stir until cheese is completely melted. add mixture to the cooked pasta mixture. stir well.

7. remove chicken from oven. slice & add to pasta. serve.

this pasta is so good!
i didn't know how i felt about capers until i ate this pasta...
i love them!
if you aren't a caper fan,
you could probably sub olives...
but, the flavor won't be the same.

the hubs loved this pasta!
(i know because he had 2 bowlfuls!)

don't forget,
you can still link up to this week's:

& make sure you vote for which international cuisine you'd like to see featured next month! the poll is in the sidebar! :)

until next time,
dowlings, out!
(i'm sippin' on my obsession as of late:
a cherry limeade slush from sonic.)

i'm linking this post to

Wednesday, March 23, 2011

jalapeño cornbread

hello, sweet friends!

can i just say how happy i am?!?
- i have the best hubs in the universe.
- my 5 hour class was let out 3 hours early!
- i get to see my mama in a month and a half...
- i get to go to disney world (my favorite place in the world!).
- i get to go to the wizarding world of harry potter!
- i'm doing what i enjoy every day.
- i have this amazing blog where i get to share awesome recipes...
- & i have you!
thank you, sweet readers, for coming back every day
& leaving your kind words
& showing interest in my little life.
:)

today, i'm bringing you
jalapeño cornbread.
it's so good & spicy...
& i can't wait to make stuffing out of the leftovers!

jalapeño cornbread

1 1/2 c cornmeal
1/2 c all-purpose flour
6 Tbs sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
1 c sour cream
1/4 c vegetable oil
2 oz. chopped jalapeños

1. preheat oven to 400 f. grease a 9"x9" baking dish.

2. in a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, & baking soda. in another bowl, whisk together eggs, sour cream, & oil. add to the dry ingredients & stir just until moistened. stir in jalapeños.

3. pour the batter into the prepared pan & bake 22-26 minutes, or until a toothpick inserted near the center comes out clean.

4. cut into squares or wedges & serve warm.

the jalapeños i used were from a can...
& they still had the seeds.
i like the extra heat,
but if you're more of a mild person,
i would dice your own jalapeños & leave out the seeds!

don't forget you can still link up to
i really enjoy reading all of your recipes!

& you can still vote for which international cuisine you'd like to see featured next month.
the poll is in the sidebar!

until next time,
dowlings, out!

i'm linking this post to:

Tuesday, March 22, 2011

kc style bbq sauce & pork chops

howdy, partners!
the weather has been absolutely gorgeous
here in the good ol' southwest.
it inspired me to start making some delicious,
summery barbecue.
plus, the hubs loves barbecue...
i mean,
really loves it.

and can you believe that this is the first time i've made my own sauce?!
i have to say,
homemade bbq sauce is the way to go!

kansas city style bbq sauce

2 c ketchup
2 c tomato sauce
1 1/4 c brown sugar
1 1/4 c red wine vinegar
1/2 c unsulfured molasses
4 tsp hickory-flavored liquid smoke
2 Tbs butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1 tsp paprika
1/2 tsp celery seed
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper

1. in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, red wine vinegar, molasses, liquid smoke, & butter. season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt & pepper.

2. reduce heat to low & simmer for up to 20 minutes. for thicker sauce, simmer longer (& for thinner, less time is needed!). sauce can also be thinned using a bit of water, if necessary.

3. brush sauce onto any kind of meat during the last 10 minutes of cooking.
*this time, i used bone-in pork loin chops... yum*

i'm pretty sure i could eat this sauce by the spoonful.
i definitely see myself making this in large quantities for summer barbecues!

don't forget,
you can still link up to this week's:

& make sure you vote for which
international cuisine
you'd like to see featured next month!
the poll is in the sidebar. :)

until next time,
{look, we're mustachioed twins!}
dowlings, out!

i'm linking this post to:

Monday, March 21, 2011

mangia mondays 2: banana pudding

howdy, friends!
welcome to:


it's the second week that
& i are hosting this awesome blog hop.

i want to thank everyone who linked up last week.
we think we had a great turn out!

so, let's help mangia mondays grow even more:
spread the word & link up those amazing food posts!

banana pudding

2 bags pepperidge farm chessmen cookies
6-8 bananas, sliced
2 c milk
1 (5.1 oz.) box instant vanilla pudding
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
12 oz. whipped topping

1. line the bottom of a 13"x9" dish with cookies & a layer of bananas on top.

2. in a bowl, combine the milk & pudding mix & blend well using an electric mixer. in another bowl, combine the cream cheese & condensed milk together until smooth. fold the whipped topping into the cream cheese mixture.

3. add the cream cheese mixture to the pudding & stir until well blended. pour the mixture over the cookies & bananas & cover with another layer of cookies. refrigerate until ready to serve.

**the strawberries looked so beautiful at the grocery store that i had to buy them & make this a strawberry banana pudding! i just added a layer of sliced strawberries on top of the bananas!

banana pudding is the hubs favorite dessert.
& this banana pudding is superb!

it's so light
& colorful with the strawberries -
it's perfect for spring!

now it's your turn!
link up those recipes & food posts!

how mangia mondays work:

1. please become a follower through google, email, facebook, or twitter.

2. add a link to your recipe or food post (not your blog homepage) & visit some of the others who have linked up before you.

3. please don't link to giveaways, other link parties or items you are selling... i don't want to have to delete your link!

4. link back to mangia monday by grabbing the button on the sidebar - you can put it in your post or anywhere on your blog to let others know you've joined the party.

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

until next time,
dowlings, out!

ooh!
& don't forget to vote for which international cuisine you'd like to see featured here on delightfully dowling next month!
the poll is in the sidebar.
:)

Thursday, March 17, 2011

orange cake

hello, sweet readers!
today, i'm concluding my
moroccan meal series.
if you haven't already,
make sure you check out the first three parts:
*i'm so excited to tell you that my moroccan couscous
was featured here on this chick cooks!*

i really enjoyed doing this moroccan food series!
so i'm going to do another!
this time,
i'd love for you guys to vote
& let me know which type of cuisine you'd like to see.
there's a poll on the sidebar.
poll closes on march 31.
:)

orange cake

4 eggs
1 1/2 c sugar
1/2 c vegetable oil
2 c flour
4 tsp baking powder
1/2 tsp salt
1/2 c orange juice
zest of 1-2 oranges
1 tsp vanilla

1. preheat oven to 350 f. grease & flour a bundt pan. zest & juice oranges.

2. beat together the eggs & sugar until thick. gradually beat in the oil.

3. stir in the flour, baking powder & salt, then the orange juice. beat until smooth. add the orange zest & vanilla.

4. pour batter into the prepared pan & bake for 40 minutes, or until the cake tests done.

5. allow the cake to cool in the pan for 7-10 minutes, then turn out onto a rack to finish cooling.

for the icing:
zest & juice of 1 orange
powdered sugar

1. add enough powdered sugar to the juice to form the icing consistency you like.

the hubs really liked this cake.
it's not super sweet without the icing.
... & i'm not really sure what makes this cake moroccan!
hahaha!

it's dense & would be perfect with tea or coffee.

don't forget to vote for the cuisine you'd like to see featured!
& remember, you can still link up to

until next time,
dowlings, out!

i'm linking this post to
for

for

Wednesday, March 16, 2011

lamb tagine

hiya, friends!
today, i'm continuing my moroccan meal series with
lamb tagine!
don't let the long ingredient list fool you...
it's, like, 90% spices. :)
this lamb dish is so flavorful,
you won't regret it!

lamb tagine

1/4 C & 1 tsp olive oil, divided
3 lbs lamb meat, cut into 1 1/2" cubes
1 Tbs paprika
1/2 tsp ground turmeric
3/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 tsp ground cardamom
1 1/2 tsp salt
3/4 tsp ground ginger
1 1/2 pinches saffron
1 tsp garlic
1 tsp ground coriander
3 medium onions, sliced
7 carrots, peeled & cut into strips
*i use my vegetable peeler for this! peel the carrot & cut off the ends. lay the carrot on your cutting board and continue peeling one side only, so you get strips! :)
4-5 garlic cloves, minced
1 Tbs freshly grated ginger
1 1/2 lemons, zested
14.5 oz chicken broth
2 Tbs tomato paste
2 Tbs honey

1. marinate lamb in 2 Tbs olive oil & spices 3 hours - overnight.

2. heat olive oil in a large pot over medium-high heat. add 1/3 of the lamb/spice mixture. brown well. remove from pan & continue with the remaining lamb.

3. add onions & carrots to the pot & cook 5 minutes. stir in garlic & ginger & continue cooking an additional 5 minutes. return lamb to pot & stir in lemon zest, chicken broth, tomato paste, & honey. bring to a boil, then reduce heat to low.

4. cover & simmer 1 1/2 - 2 hours, stirring occasionally, until the meat is tender.
*i generally let it cook closer to 3 hours. the meat practically falls apart, it's so tender.

don't forget to check out the rest of the meal:

& stay tuned for
moroccan orange cake
tomorrow!

& you can still link up for mangia mondays!

until next time,
dowlings, out!

Tuesday, March 15, 2011

garlic naan

hello!
i just wanted to take a quick second to say
thank you
to everyone who has linked up to the first mangia monday so far!
we've gotten a pretty good turnout for our first ever blog hop,
& i'm so pleased to have all of these wonderful recipes!

anyway,
continuing my moroccan meal series:
garlic naan!
this quick flat bread is sooooo good.
i mean,
SOOOOOO good! :D
it's very simple to prepare
& is the perfect bread to soak up all the juices
from the lamb tagine recipe i'll be posting tomorrow!
it would also be great with some hummus
or by itself!
i'm urging you to try this recipe immediately!

garlic naan

1 (.25 oz) package active dry yeast
1 C warm water
1/4 C sugar
3 Tbs milk
1 egg, beaten
2 tsp salt
4 1/2 C bread flour
2 tsp minced garlic
1/4 C butter, melted

1. in a large bowl, dissolve yeast in warm water. let stand about 10 minutes, until frothy. stir in sugar, milk, egg, salt, & enough flour to yield a soft dough.

2. knead 6-8 minutes, or until smooth. place dough in a well oiled bowl, cover loosely with plastic wrap & a damp cloth, & set aside in a warm place to let rise about 1 hour, or until dough has doubled in size.

3. punch down dough & knead in garlic. pinch off small handfuls of dough & roll into balls the size of golf balls. place on a tray, cover with a damp cloth & allow to rise about 30 minutes, or until doubled in size.

4. preheat grill to high (on my george foreman, i preheat as high as it will go: 425 f).

5. roll dough into a thin circle (i use my hands to just pat it flat :) ). lightly oil grill. place dough on grill & cook 2-3 minutes until puffy & golden brown. brush uncooked side with the melted butter & flip. brush cooked side with melted butter. cook until golden brown, about 2-4 minutes.

like i said before,
these are so good!
the melted butter really adds another level of awesomeness. :)

don't forget to check out the rest of this moroccan meal series this week!
garlic naan
lamb tagine
moroccan orange cake.

& you can still link up to

until next time,
dowlings, out!

Monday, March 14, 2011

mangia mondays 1: moroccan couscous

hello, friends
& welcome to the first ever

mangia monday!


i'm so excited to be hosting this blog hop with
lisa from shine your light!

this week,
i'll be doing a moroccan meal series:
moroccan couscous
garlic naan
lamb tagine
& moroccan orange cake
so please come back & check out the recipes!

moroccan couscous

1 1/4 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground cayenne pepper
1/2 tsp ground cardamom
1/4 tsp ground coriander
1/4 tsp ground allspice
1 Tbs olive oil
1 red onion, thinly sliced
1 bell pepper, cut into 1/2" pieces
2 zucchini's, halved lengthwise & cut into 3/4" pieces
1 tsp salt
zest of 1 orange
14.5 oz can garbanzo beans, drained
1 1/2 C chicken broth
1/2 C orange juice
1 1/2 C couscous
(i used israeli)

1. place a large pot over medium-high heat. stir in all the spices and toast until fragrant, 2-3 minutes. stir in oil & onion; cook until softened. add bell pepper & zucchini; cook 5 minutes. stir in salt, orange zest, and garbanzos.

2. pour in chicken broth & orange juice; turn heat to high & bring to a boil. when mixture is boiling, stir in couscous & remove from heat. cover & let stand 5 minutes, until couscous is cooked.

3. fluff with a fork & serve.

this couscous is so good!
the big chunks of vegetables make it a wonderful, healthy side dish
while the spices take the flavor up a notch.
the hubs will tell you that it's even good cold!

now it's your turn!
link up those recipes & food posts!

how mangia mondays work:

1. please become a follower through google, facebook, or twitter.

2. add a link to your recipe or food post {not your blog homepage} & visit some of the others who have linked up before you.

3. please don't link to giveaways, other link parties or items you are selling... i don't want to have to delete your link!

4. link back to delightfully dowling by grabbing my button {on the sidebar!} - you can put it in your post or anywhere on your blog to let others know you've joined the party.

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

until next time,

dowlings, out!

i'm linking this post to:
for

for

for

Saturday, March 12, 2011

hallelujah!

woo!!
as of 5 o'clock yesterday,
i began spring break.
that means:
no more midterms!
no more homework!
no more school!
no more studying!
for an entire weeeeeeeek!
:D

now, friends,
don't forget about

starting on monday,
lisa from shine your light & i
will be hosting a weekly blog hop
for recipes & food posts!
so, if you have a delicious recipe you'd love to share,
or a review that you're dying to let everyone know about,
make sure you come back on monday to link it up!


dowlings, out!

Wednesday, March 9, 2011

cinnamon swirl bread

hey, ya'll!
the hubs & i LOVE LOVE LOVE cinnamon bread...
the only problem?
nearly all the store bought cinnamon bread also contains
dun dun duunnnnnnn
raisins.
ick.
double ick.
something about shriveled grapes just doesn't sit well with me.
i love normal grapes,
but raisins?
ew.

cinnamon swirl bread

3 C bread flour + 2/3 C or as needed
2 1/2 Tbs sugar
1 1/2 tsp salt
3/4 tsp bread machine yeast
1 3/4 C ice water, plus more if needed
3 Tbs unsalted butter, melted & slightly cooled, plus extra for coating dough top
1/4 C instant nonfat dry milk
2 lg eggs, at room temperature, beaten with a fork
cooking spray
generous 1/3 c sugar
1 Tbs cinnamon
1 Tbs cool, unsalted butter, cut into bits

1. in a large bowl, thoroughly stir together 3 C flour, sugar, salt, & yeast. stir the water into the bowl, scraping down the sides & mixing just until the ingredients are thoroughly blended. if the mixture is too dry to incorporate all the flour, stir in enough more water to blend the ingredients & produce a fairly soft dough. brush the top with butter.

2. cover the bowl with plastic wrap. let rise 16-20 hours (i let it rise overnight... approx 8-10 hours).

3. in a medium bowl, stir together the butter, milk powder, & 2 Tbs of the beaten egg until blended; reserve the remaining egg for glazing the loaf top.

4. vigorously stir the butter mixture into the dough until smoothly & evenly incorporated. gradually mix in 2/3 C or enough more flour to yield a very hard-to-stir dough. let the dough sit in the fridge to rest for 10 minutes.

5. coat a 16" long sheet of parchment paper with cooking spray & generously dust with flour. turn the dough onto the center of th parchment. evenly dust with flour, then shape into a rough rectangle with flour-dusted fingertips. press dough into a 9" x 14", evenly thick rectangle.

6. brush some of the beaten egg evenly over the dough to within 1/8" of the edge all around. (reserve remaining egg for garnishing the top) sprinkle all but 1/2 Tbs of the cinnamon-sugar mix evenly over the dough to within 1/4" of the edge all around; reserve the 1/2 Tbs cinnamon-sugar for garnish. sprinkle the bits of butter over the sugar.

7. tightly roll up the dough from a 9" side to form a pinwheel log. pinch the seam together tightly all along the length of the log, then lay seam-side down. firmly tuck the ends of the log underneath. transfer the loaf, seam-side down, to a well-greased 9"x5" baking pan. brush or spray the top with oil. cover with plastic wrap.

8. let stand at warm room temperature for 1 1/2 - 2 1/2 hours. when dough nears the plastic, remove it & continue until the dough rises 1/2" above the pan rim.

9. preheat oven to 350 f. evenly brush the dough top with the reserved beaten egg. wipe away any egg that pools around the pan edges, as it will cause the dough to stick to the pan. evenly sprinkle the remaining 1/2 Tbs cinnamon-sugar over the top.

10. bake on the lower rack 25-30 minutes, or until the loaf is nicely browned. cover with foil & continue baking 25-35 minutes longer, occasionally testing until a skewer comes out clean. Bake an additional 10-15 minutes to ensure center is done.

11. cool in the pan on a wire rack for 10 minutes. turn the loaf onto the rack; cool thoroughly.

now, you could of course add in raisins.
& if you liked them, i'm sure they would be delightful.
just not our cup of tea.
:)

i also didn't roll the loaf as tightly as i should have.
you can see there are gaps near the swirls...
but it still tasted good!

if you haven't checked it out already,
please familiarize yourself with:
it's an exciting new blog hop starting on
march 14, 2011.
spread the news & get cookin'
so we can get some great recipes on week 1!

until next time,
dowlings, out!

i'm linking this post to
for

for

for

Tuesday, March 8, 2011

cherry coconut cupcakes

howdy, ya'll!
last week was my mother-in-law's birthday
& to celebrate,
i made cherry coconut cupcakes!

not only are these the most adorable cupcakes
to take pictures of,
but they're pretty darn tasty, too!

cherry coconut cupcakes

{for 12 cupcakes}
1/2 C butter, softened
generous 1/2 C sugar
2 Tbs milk
2 eggs, lightly beaten
scant 5/8 C self rising flour
1/2 tsp baking powder
2/3 C dry, unsweetened coconut
4 oz maraschino cherries, quartered
12 whole maraschino cherries {with stems} to decorate

{frosting}
4 Tbs vegetable shortening
1 C powdered sugar
1 Tbs cherry juice

1. preheat oven to 350 f. line a muffin pan with 12 paper liners.

2. put the butter & sugar in a bowl & beat together until light & fluffy. stir in the milk. gradually add the eggs, beating well after each addition. sift in the flour & baking powder & fold them in with the coconut. gently fold in the quartered cherries.

3. divide batter evenly between the liners.

4. bake 20-25 minutes, or until well risen, golden brown, & firm to the touch. transfer to a a wire rack & let cool.

5. for the frosting, put the shortening in a bowl & beat until fluffy. sift in the powdered sugar & beat together until well mixed, gradually beating in the cherry juice.

6. using a wilton 1m tip, pipe the buttercream on top of each cupcake, then add a maraschino to decorate.



if you haven't checked it out already,
please familiarize yourself with:
it's an exciting new blog hop starting on
march 14, 2011.
spread the news & get cookin'
so we can get some great recipes on week 1!

until next time,
dowlings, out!