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Archive for October 21st, 2011

I had a pork tenderloin sitting in the fridge for a couple of days taking up space.  Original plans were to stir fry it but it never happened.  Sometimes inspiration takes awhile.

With an activity night upon us and my pork about to be evicted I decided to mix together a maple syrup/mustard glaze and BBQ it instead.

Husband helped by making the seasoning rub (ok and doing the BBQing). He did not measure and so these are estimates only.

Seasoning Rub
1/8 tsp seasoning salt (we use the msg free salt)
1/4 tsp pepper
1/4 tsp garlic powder
2 tsp steak, pork or meat spice mix
1 tbsp oil

Mix seasonings and oil together in bowl and rub into your pork tenderloin. Set aside on counter.

The Glaze

1 tbsp dijon type mustard
1 tbsp prepared yellow mustard
2 tbsp maple syrup (I use the real stuff)
1 pork tenderloin

I had some garlic dijon mustard in the fridge that needed some adventure. If you don’t have this just use regular dijon mustard. Mix mustard(s) and maple syrup together in a bowl. Set aside with pastry type brush for glazing later.

Grill pork over low heat on natural gas BBQ for about 30 minutes or until a thermometer registers 170F. At about 15 minutes start basting with your glaze. Continue to baste (and turn pork) every 5 minutes until pork is done. If you have leftover glaze disgard. When done put your pork on a platter and tent it for at least 5-10 minutes before serving.

The flavour is lovely!

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I got my Martha on when I first made these cupcakes several years ago. It was Halloween and we made Creepcakes ….what fun!!  The cupcakes were easy and turned out fabulous!  The creepcake decorating…a little more tedious.   And so they became our stand by vanilla cupcake recipe that we make regularly throughout the year. I haven’t altered this recipe – it needed no changes (to suit our family).  

What works for me:
I tend to leave my eggs out and let them come to room temperature before using them in this recipe.  I also like to make the mini cupcakes as the kidlets love them!

Recipe Source: Martha Stewart

Vanilla Cupcakes
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
8 tbsp softened butter (room temperature)
1 cup sugar (white)
3 large eggs
1 1/2 tsp vanilla extract
3/4 cup milk

Preheat your oven to 350F. Line cupcake pans with liners.

Next whisk (and/or sift) your flour, baking powder and salt in a bowl. In a seperate bowl (mixer bowl if using an electric mixer) cream your butter and sugar (with paddle attachment of electric mixer) OR a regular hand mixer; until light and fluffy. Add eggs one at a time (scraping down bowl) and beat in vanilla.

Add your flour mixture and milk alternatively to the wet ingredients, beginning and ending with flour mixture.

Pour your batter into the liner filled muffin tins filling only until about 3/4 full (they will overflow if too much). Bake until golden, tops spring back to touch and/or a toothpick comes out clean, about 18-20 minutes for large cupcakes. My mini cupcakes take approx. 10 minutes to bake.  Once done transfer pan to wire rack cooling completely before icing.

For large cupcakes this recipe makes 1 dozen.  For mini cupcakes 2-4 dozen.

We always use buttercream icing to decorate these cupcakes!

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