mangia mondays 16: the best cake ever

howdy, partners

& welcome to

a blog hop where lisa from shine your light

& i like to keep things funky & fresh...

& of course, check out all of your amazing recipes & food posts!

have you seen this recipe over at

kevinandamanda.com?

it's been my absolute favorite

& go-to recipe ever since she posted it.

it's easy & a crowd favorite!

could it get any better?

the best chocolate & peanut butter cake

for cake:

1 box devil's food cake mix

1 large package of jello instant chocolate pudding mix

1 C sour cream

1 C vegetable oil

4 eggs, beaten

1/2 C milk

1 tsp vanilla extract

2 C mini reese's cups, chopped

1. preheat oven to 350 f.

2. in a very large bowl, mix together everything except reese's cups. batter will be extremely thick. stir in reese's cups. pour batter into cake pan of choice {i made 8 cupcakes & filled 2 8-inch round cake pans}. for cooking time, use the cooking times on the back of the devil's food cake box as a guide & add {approx.} 10 minutes to whatever it says. check with a toothpick for doneness. :)

for frosting:

1 C shortening

1 C smooth peanut butter

4 C powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 C heavy whipping cream

1. in a mixing bowl, cream shortening & peanut butter until fluffy. add sugar & continue creaming until well blended. add salt, vanilla, & whipping cream. blend on low speed until moistened. beat at high speed until frosting is fluffy.

for this recipe, i buy the 2.5 pound bag of mini reese's cups...

& use them all.

you could easily just put the 2 C in the cake,

but what takes it over the top {in my opinion} is the fact that it's garnished

with the remaining chopped reese's cups.

*drool*

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 15: grilled steak with balsamic-rosemary butter

hiya, friends!

welcome to

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

lisa from shine your light!

the hubs & i try to barbecue as much as possible during summer - 

{he's a superb griller... is that even a word?}

& i recently received the bobby flay cookbook:

bobby flay's grill it!

there are so many mouth-watering recipes

& i started with this one:

grilled steak with balsamic-rosemary butter

perfectly grilled steak

4 {12 oz} boneless rib-eye or ny strip steaks or filet mignons

2 TBS olive oil

salt & freshly ground black pepper

1. 20 minutes before grilling, remove the steaks from the refrigerator & let sit, covered at room temperature.

2. heat your grill to high.

3. brush the steaks on both sides with oil & season liberally with salt & pepper. place the steaks on the grill & let cook until golden brown & slightly charred, 4-5 minutes. turn the steaks over & continue grilling for 5-6 minutes for medium-rare, 7-8 minutes for medium, or 9-10 minutes for medium-well.

4. remove the steaks to a cutting board or platter, tent loosely with foil, & let rest for 5 minutes before slicing.

balsamic-rosemary butter

2 C balsamic vinegar

2 tsp whole black peppercorns

2 tsp honey

2 TBS chopped fresh rosemary leaves, plus sprigs for garnish

12 TBS {1 1/2 sticks} unsalted butter, slightly softened

1 tsp salt

1. combine the vinegar & peppercorns in a small saucepan over high heat & cook, stirring occasionally, until reduced to 1/4 C, 8-10 minutes. remove the peppercorns, whisk in the honey & rosemary, & let cool to room temperature.

2. combine the balsamic mixture with the butter & salt in a food processor & process until smooth. scrape into a bowl & refrigerate for 30 minutes to set slightly. the balsamic-rosemary butter can be made 1 day in advance & stored, covered, in the refrigerator. remove from the refrigerator 15 minutes before serving.

3. top each steak with a few TBS of the butter & garnish with rosemary sprigs, if desired.

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!

5 favorites friday... on saturday

hey there, friends!

yesterday i was quite sick...

but i haven't forgotten about my favorites from this week's

mangia monday!

don't forget to grab a button & let people know you were featured!

 

<a border="0" href="http://delightfullydowling.blogspot.com" target="_blank"><img src="http://i51.tinypic.com/jihv10.jpg"></a>

jalapeno popper burgers from lady behind the curtain

oriental chicken salad from cook lisa cook

s'mores ice cream from sweet luvin' in the kitchen

lime herb chicken with garlic parsley potatoes from seaside simplicity

mini caprese salad from lou lou sucre

thank you all for linking up your delicious recipes to mangia monday!

until next time,

steak fajitas

hola, friends!

mexican food & i are bff's.

i love cooking it & eating it, & it loves living in my tummy.

it helps that i live in the southwest, have access to an awesome assortment of ingredients,

& am constantly inspired by my surroundings.

fajitas are just one of the staples in my recipe arsenal...

& trust me, they are the bomb-diggity.

steak fajitas

{recipe is for a boatload, aka leftovers for the week}

4 steaks {the big pack, often offered at a discount, from the grocery store}

2 white onions, sliced

3 bell peppers, sliced

mccormick grill mates roasted garlic & herb seasoning

olive oil

mccormick taco seasoning

1. tenderize both sides of all the steaks. sprinkle both sides with grill seasoning & place in a large ziploc bag. drizzle with {approx.} 1/4 C olive oil & 1/4 C taco seasoning. repeat with the onions & peppers {minus the tenderizing, of course!}. let marinate 2-3 hours & remove from refrigeration 20 minutes before you're ready to cook.

2. preheat grill to medium heat. when ready, cook steaks 4 minutes per side {for medium} & transfer to a plate to let rest {so the juices can redistribute}. meanwhile...

3. in a large skillet over medium-high heat, sautee onions & peppers until tender.

4. slice steak into thin strips & serve.

we like to set up a fajita bar with the following:

clockwise from top right: tomatillo salsa verde, guacamole, extra-sharp white cheddar,
grilled steak, onions & peppers. not pictured: tortillas

YUMMMMM.

seriously,

throw a fajita party - it'll be a big hit!

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

until next time,

tomatillo salsa verde

hello, friends!

have you discovered the wonderful-ness that is the tomatillo?

no?

well... you definitely should!

you can start by trying this salsa:

tomatillo salsa verde

1 lb tomatillos, husked, rinsed & diced

1/2 red onion, chopped

1 tsp minced garlic

2 poblano peppers, chopped

2 TBS chopped cilantro

1 TBS chopped fresh oregano

1/2 tsp ground cumin

1 1/2 tsp salt

1. combine all ingredients in a food processor & pulse until smooth-ish. :)

2. transfer to a saucepan. bring to a boil over high heat, then reduce to medium-low & simmer 15-20 minutes.

this salsa is awesome.

very fresh tasting & perfect for summer parties

or on fajitas {like i'll show you tomorrow!}.

until next time,

chocolate & peanut butter chip cookies with bacon

hiya, readers!

now, normally, i'm a purist when it comes to my chocolate chip cookies.

BUT - when i got the june issue of my

food network magazine,

there was a recipe for peanut butter chocolate chip cookies with bacon...

*dies*

& you should know by now that i love anything with bacon.

so, here we go:

chocolate & peanut butter chip cookies with bacon

1 C unsalted butter, melted

2 1/4 C bread flour

1 tsp salt

1 tsp baking soda

1/4 C sugar

1 1/4 C brown sugar

1 egg + 1 egg yolk

2 Tbs milk

1 1/2 tsp vanilla extract

1 C chocolate chips

1 C peanut butter chips

6 strips extra thick cut bacon, cooked, drained, & crumbled

1. preheat oven to 375 f.

2. in a large bowl, sift together the flour, salt & baking soda. set aside.

3. cream the melted butter & sugars on medium speed. add the egg, yolk, milk & vanilla extract & mix until well combined. slowly incorporate the flour mixture until thoroughly combined. stir in the chocolate chips, peanut butter chips & bacon.

4. chill the dough, then scoop onto parchment lined baking sheets using a 3 Tbs ice cream scoop, 6 cookies per sheet. bake 14 minutes or until golden brown, checking the cookies after 5 minutes and rotating the baking sheet halfway through bake time for even browning.

5. cool completely & store in an airtight container.

i just modified my favorite

chewy chocolate chip cookie recipe.

these are super yummy & unexpected.

have i mentioned that i love bacon in my desserts?

examples can be found here & here.

;)

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

until next time,

mangia mondays 14: chicago dogs & beer-battered onion rings

howdy, partners,

& welcome to

an amazing blog hop i co-host each week with the always incredible

lisa from shine your light.

something you should know:

i love summer.

i mean, reeeeeally love it.

i love the heat

& the sunshine

& ballgames

& barbecues

& fireworks

& popsicles 

& lazy days

& swimming pools

& camping...

i just love it!

summer food is some of the best, too!

this week, i'm bringing you:

chicago dogs & beer-battered onion rings

chicago dogs

all-beef hot dogs {barbecued for extra delicious-ness}

buns {traditional is a poppy seed bun, we used whole grain}

yellow mustard

sweet pickle relish

diced onion

diced tomato

pepperoncini peppers {usually left whole, we sliced to make for easier consumption}

dill pickle {a spear is usually used, we had dill pickle chips on hand}

dash of celery salt

the most important thing about a chicago dog:

NO KETCHUP ALLOWED.

:)

beer-battered onion rings

vegetable oil, for frying

2 vidalia onions, peeled & sliced into rings {thicker are better.. 1/4"-1/2"}

1 C all purpose flour

1 C beer {or carbonated water}

1 TBS creole seasoning

1. in a large, deep skillet, heat oil to 365 f.

2. in a medium bowl, combine flour, beer & creole seasoning. mix until smooth. dredge onion slices in the batter, until evenly coated. deep fry in the hot oil until golden brown. drain on paper towels.

doesn't that just make you FEEL like summer is here?

:)

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 13: pizza-ladas

hiya, everyone!

i've been in texas for the past few days

enjoying some family time

& watching my baby sister graduate from high school.

:)

i'm one proud sister.

what else have i been doing?

dreaming about the collision of two of my favorite foods:

pizza & enchiladas.

after seeing this recipe over at finding joy in my kitchen,

i knew that i had to expand...

& boy, am i glad i did!

so... welcome to

a really fun blog hop that my lovely blog friend

lisa from shine your light

& i host every week.

we love seeing everything you guys link up -

so let's keep it going!

pizza-ladas

{for 9}

9 tortillas {i used sun dried tomato, spinach, & garlic with herbs}

2 jars of marinara sauce

4 C shredded mozzarella cheese

2 C shredded italian blend cheese

*pizza toppings of your choice*

{i used: pepperoni, sauteed mushrooms, green bell pepper, onion, fresh basil, diced tomatoes}

1. preheat oven to 350 f.

2. in a large baking dish, spread a thin, even layer of marinara across the bottom. in each tortilla, spread a layer of marinara & top with your pizza toppings & some cheese. roll each tortilla up and place in the dish, seam side down. repeat with the remaining tortillas. *for this part, i used one of the jars of marinara & all of the mozzarella. i like things pretty cheesy. ;)*

3. top all of the rolled pizza-ladas with the other jar of marinara & the italian blend cheese.

4. bake for 15-20 minutes, or until pizza-ladas are heated evenly through. if the cheese starts to get too brown, cover with aluminum foil. serve immediately.

& 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,

me & the lil' sis. :)

dowlings, out!

"cuban" sandwich

hello there!

after making the

spice rubbed pork tenderloin

the other day,

i had a lot of leftovers.

& the way i chose to use them up?

"cuban" sandwiches

{for 2}

butter, to spread on the outer sides of the bread

4 pieces of bread, your choice {the hubs chose rosemary bread, which actually worked really well!}

mayonnaise

2 spice rubbed pork tenderloin medallions, thinly sliced

leftover chipotle-bourbon sauce

8-10 dill pickle chips

1/2 red onion, thinly sliced & caramelized

4 slices swiss cheese

mustard {i had regular yellow, the hubs had spicy brown}

1. butter the outer sides of the 4 slices of bread. on the inner side of 2 slices, spread with mayonnaise. top each slice with 1 of the thinly sliced pork medallions, some chipotle-bourbon sauce, pickles, onion, & 2 slices of cheese. on the inner side of the other 2 slices of bread, spread with mustard & place on top of the sandwich.

2. if you have a panini press {or maybe even a foreman grill would work!}, i would definitely recommend using that to grill your sandwich. i tried in a normal ol' frying pan & the sandwiches were really hard to flip - hence the "not-so-pretty" sandwiches {but, boy, did they taste good!}. cook until the bread is golden brown & the cheese is nice & melty. serve warm.

i know, i know...

this isn't a traditional cuban sandwich!

but, i used what i had on hand

& they turned out AWESOME. :D

serve it with this southwestern potato salad,

& baby, you got yourself a meal!

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

until next time,