Cupcake Bites

I realized the other day that I haven't really posted any cupcake-relate recipes. So when I found this recipe on Bakerella's blog, I couldn't resist. These fulfill my crazy predilection for tiny things very well, plus they're REALLY good. I'll refer you to Bakerella's blog for the recipe, but here's a few pics of the cupcake bite-making.





Are those not the cutest effing things you've ever seen? I searched for mini M&M's to put on top like little cherries but alas, the local Schnuck's apparently does not carry them. I looked through so many check-out candy displays that the checker became concerned and came over to help me. Oh well....the little candies on top still work. I'm having a little fourth of July shindig next weekend and these babies will definitely reappear for the event. This time I think I'm using strawberry cake for the middles. Or maybe cherry chip? Call me a wild woman.

BBQ Food

Whoo, I've been MIA for a long time! May has been the month of birthdays and celebrations and I've spent most of my free time either shopping for gifts or attending parties. I'll try to do better with posting!

All this warm weather has me thinking of different foods to barbecue or grill. And when I have a nice long day to prepare food, I make pulled pork. Mmmm, so tasty...and time consuming. But I promise it's worth it! Go all out and buy the day old bread from Jimmy John's to make it even better.

Pulled Pork

5 lbs bonless pork loin (I love to get the tenderloin, don't get the pre-seasoned one though)
1 T black pepper
1 T garlic salt

Preheat grill to medium heat. Set up grill for indirect cooking (coals on one side, or in a gas grill, turn on burners on one side only). Sprinkle garlic salt and pepper on meat. Grill for about 1 and a half hours to 2 hours, make sure internal temp reaches 160 degrees. Food poisoning isn't fun, kids.
Once the meat is cooked, let it rest for a while or you'll burn your fingers off trying to shred the meat. While it's cooling, make this awesome sauce.

Sauce

1/4 c butter
2 c finely chopped onion
2 c ketchup
2 c barbecue sauce (I like Sweet Baby Ray's)
1 can beer
1/4 c brown sugar
2 T chili powder
2 T cinnamon
2 T worcestershire sauce
1 T prepared mustard
1 T vinegar

Heat butter in large saucepan. Saute onions until clear (about 5 min or so). Add the rest of the ingredients and simmer for at least 30 min, 45-1 hr is better. Some people find this too vinegary, just add more bbq sauce if that's the case. Or omit the vinegar altogether. Whatever floats your boat.

Now that your sauce is made, start shredding the meat. I use two forks. Make sure the grain of the meat is running horizontally in front of you, then shred to your hearts content. Or you can just throw on some rubber gloves and use your hands. Toss the meat into the saucepan, and simmer together for a little while.

I usually toast the bread a little, just to stand up to all that saucy goodness. Here's what you get!



Now I'll add in another quick recipe. Or an approximation of a recipe, because I'm one of those jerks who doesn't measure add anything and just adds stuff in until it "looks right" or "tastes right".

Grilled Corn on the Cob

Soften a stick of butter. Add in salt, garlic powder, onion powder, a teeny bit of pepper, chili powder, and dried parsley. Smear this mixture generously over fresh corn, then wrap tightly in foil. Once grilled, this will make the best darn grilled corn on the cob you've ever had. Unfortunately I have no pics to back it up but you'll just have to trust me. I wouldn't lie to you.

Happy grilling!