Friday, December 23, 2011

All Wrapped Up

Here’s a little peek at what my nearest and dearest will be receiving this Christmas.

 Two types of Cookies done up in cute little bundles.

I used little paper bags, folded over and tied with twine, and adorned with these adorable gift tags I downloaded from Eat Drink Chic (thanks Pinterest!). I also decorated the bags with a bit of coordinating Washi Tape. LOVE this stuff. Must get more.

For Friends.

For Co-workers.

For Me!

We are having a little get together at our house tonight and I am very excited to celebrate the Holidays with good friends. And for even more so for the Christmas fun in the days to come. Merry Christmas Eve-Eve everyone! I hope you have a very happy holiday full of love and presents and delicious food!

See ya in the New Year!



Can I offer you a Cookie?

In the beginning of december my holiday baking list looked something like this:
2 Kinds of Fudge
2 Kinds of Truffles
3 Kinds of cookies
2 Kinds of bars
3 Cakes

When I realized that I had gone ABSOLUTELY INSANE, the list got paired down to:
1 Kind of Fudge
3 Kinds of Cookies
1 Kind of bars
2 Cakes

And finally:

2 Kinds of Cookies
1 Kind of bars
2 Cakes

This plan yielded less than the jaw-dropping results I was going for. But it allowed for me to sleep some nights, which is nice. The cakes are non-negotiable, as they are for parties we are invited to. The bars – this blueberry bar recipe but with cranberry and orange instead – for a company function. Delish! And the cookies to gift to family and friends over the holidays.
Deciding on which cookie recipe to make is usually the hard part, but this year it was decided for me. In my oppinion, peanut butter cookies are probably the least Christmas-y of the cookie family. In fact these guys, with their orange and yellow spots, are perfect Halloween cookies to me. But… all my boyfriend wanted for Christmas was Peanut Butter Cookies. And I kinda like him. And see, all I want for Christmas is a puppy.
Sooo… Peanut Butter Cookies it will be. And here's to hoping there is a furry friend under the tree for me on Christmas morning!

Peanut Butter Reese’s Pieces Cookies

1 1/4 Cups all purpose flour
3/4 Teaspoon baking soda
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup unsalted butter, softened
1 Cup peanut butter, at room temperature
3/4 Cup granulated sugar
1/2 Cup firmly packed light brown sugar
1 Large egg
1 Tablespoon milk
1 Teaspoon vanilla extract
1/2 Cup Reese’s Pieces candies
1/2 Cup chocolate chips

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Combine the butter and the peanut butter and beat together until fluffy. Add both sugars and beat until smooth. Add the egg and mix until combined, followed by the milk and the vanilla extract.
3. Add the flour mixture ½ cup at a time, mixing after each addition. Stir in the Reese’s Pieces candies and the chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, placing cookies about 2 inches apart. Use the back of a spoon to gently press down on the centre of each cookie, but do not overly flatten the cookies.
5. Bake for 10 to 12 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Recipe Adapted from Smitten Kitchen

Tuesday, December 20, 2011

Chocolate Peppermint Sandwich Cookies

I am way behind on the holiday baking this year! I know most food bloggers have had cookie and cake recipes coming out of their ears since the second week of December. While I had planned my baking for earlier this month, I just finally got started this past weekend. And I’m actually kind of glad. I personally don’t need a whole month with my apartment overflowing with sweets everywhere I turn. As it stands, the loads of cookies I’ve churned out over the past couple of days are going to have to be gifted ASAP if I want to avoid eating them all. 

This one is gonna be short and sweet. I love love love chocolate and peppermint. They are a match made in heaven. If you also love the combination, you simply must make these cookies. The cookies themselves really are like homemade Oreos, but with a stronger chocolate flavour (which I love). And the peppermint cream filling? I am speechless. It is too good for words.

Chocolate Peppermint Sandwich Cookies

Adapted from Joy the Baker

I was a little worried these cookies wouldn’t turn out, as I had never made a cookie dough with this technique before. The dough really is quite sandy and dry. But you just have to push the crumbly bits together really well before rolling out the dough and they will turn out perfectly. It’s like a sand castle.

The only change I made to the original recipe (aside from doubling it) was to the levening. I only had Dutch processed cocoa left in my cupboard, so I swapped the baking soda for baking powder. If you have regular un-dutched cocoa, you can change it back to baking soda. I don’t know if this change really affected the end result, as the cookies don’t rise that much to begin with, but better safe than sorry. I also really like the deeper chocolaty flavour I got from the dutched cocoa.

Ingredients – Peppermint Filling

1/2 Cup heavy cream
8 Ounces white chocolate, finely chopped
1/2 Teaspoon pure peppermint extract

1. In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the finely chopped white chocolate and peppermint extract.  Let the mixture stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

2.Transfer the filling to a small bowl and let stand until room temperature.  The filling will need to be thicker to assemble the cookies, so cover and place it in the refrigerator for 30 minutes to an hour, until a thick consistency is reached.  If the filling hardens too much, it can be warmed in the microwave for a few seconds.  It’s best if left at room temperature until the proper consistency is achieved.  I actually sat mine out on out chilly balcony for about an hour, where it was cold but not as cold as the fridge.

Ingredients - Cookies

3/4 Cup granulated sugar
1 1/2 Cups all-purpose flour
3/4 c+Cup unsweetened dutch processed cocoa powder
1/2 Teaspoon baking powder
1 1/2 Teaspoons salt
15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature

1. Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form pebble sized pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

3. Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled. Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

4. Roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-1/4 inch thick.  Use a cookie cutter to cut the dough into 2 inch rounds.  Place about 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

5. Bake for 12-15 minutes, rotating the sheets halfway through baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They will be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

To assemble the cookies

1. Place half of the cookies upside down on a work surface.  Stir the filling lightly to loosen it, but don’t over mix or it will separate.  It will lighten in color and fluff up a bit.

2. Dollop a teaspoon of filling in the center of each upside down cookie.  Place another cookie on top and press down gently. I found it helped to twist slightly as you press, to distribute the filling evenly.

The cookies can be stored in an airtight container for up to 3 days. My double batch made about 4 dozen cookies. I had a few cookies left over when I ran out of filling, but I like a lot of filling in mine.

Are you all enjoying the holidays? I hope you are able to find some time to enjoy the season amidst all the craziness. I finished up my shopping this afternoon (thank god that is over!), and I am looking forward to sipping hot cocoa while I wrap my gifts by the fireplace tonight.

It might be an electric fire, but I make the best of things. Happy holidays!



Tuesday, December 13, 2011

Gingerbread Cupcakes with Maple Buttercream and Candied Pears

Oops! I seem to have taken an impromptu break from blogging. Sorry friends. I thought when classes ended and I only had work to deal with that I would be all over this blogger thing. But I just could not get with the program! As much as I wanted to want to whip up decadent sweet treats, and photograph them, and write about them here for you all. I guess I wanted more to spend my few free hours on the couch, in my pyjamas, eating cereal from the box for dinner and tending to my overflowing PVR. 

So I did. And it was wonderful.

Anywho, I seem to have gotten my motivation back. Here I am and suddenly the Holidays are in full swing! I think I must have slept through the first week of December because there are now only 12 days until Christmas. That's right. TWELVE. Holy moly, have I a lot to do! And I have lots of recipes I want to share with you. So lets start with cupcakes, shall we?

I cannot believe I have yet to post a cupcake recipe here. The summer before I started the blog, I was in cupcake overdrive. I was a one woman cupcake making machine. I baked cupcakes for every baby shower, bridal shower, birthday, barbeque, potluck, and picnic (hooray for accidental alliteration!). My clothes were permanently coated in flour and sugar, my fingers stained with a rainbow of food colouring and sticky with fondant. I’m pretty sure my kitchen walls are still spackled with ganache and marshmallow fluff in some places. Sorry, Henry.

But then something awful happened… I got sick of cupcakes. 

Shocking, I know. But I think I just got bored. Making cupcakes had become something I could do in my sleep... 

Wet ingredients.Dry ingredients.Measure.Mix.Scoop.Bake.Whisk egg whites.Add butter.Beat butter cream. Piping bag. Swirly frosting. Sprinkles. Wash dishes. Wash frosting out of hair. Sleep. Repeat.

My love for cupcakes had died. The passion was gone. The flame extinguished.

So I took a hiatus from the cupcake thing. I tried out some pies, some cookies, some cakes. For a while I even stopped eating (or making) baked goods completely. It was gluten free August. I may have been thinner, but there was a void in my heart that could only be filled by Swiss buttercream.

And then recently, friends of mine held a party, and when I asked what I could bring there was an enthusiastic request for cupcakes. There is something you should know about me and it is that I am a people pleaser. I like giving people what they want. I like to see my friends smile. And not much can bring on a smile like the combination of moist cake and sweet, fluffy frosting, all in a cute little portable bundle. A cake. In a cup. It's as simple as that.


They want cupcakes? Cupcakes they will get. But still, I wanted these cupcakes to be different. I wanted to create a mature, elegant, grown up cupcake. Not too sweet. Not covered in rainbow sprinkles. But still rich, sweet, and indulgent. So this is my interpretation of a grown up cupcake. I combined this light molassas cake, studded with candied ginger, with a creamy subtly maple flavoured Swiss meringue buttercream. Then I topped each little gem off with a candied pear slice, shards of glowing crystalized sugar, and more of the sparkly candied ginger.

 Now, thats one classy cupcake, if I do say so myself. But I'll let you be the judge. What do you think?!

I think the flame is rekindled.

I'll apologize now for the crazy amount of photos. I think these cupcakes are all so uniquely beautiful that I have to show you each and every one of them. 

Gingerbread Cupcakes with Candied Ginger


3 Cups all purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
1 1/2 Teaspoons pumpkin pie spice (or combine cinnamon, nutmeg, clove, and all spice to make your own)
1 Teaspoon ground ginger
1 Cup unsalted butter, room temperature
1 Cup dark brown sugar
3 Eggs
3/4 Cup molasses
1/2 Cup warm water
1 Cup candied or crystallized ginger, chopped into small pieces

1. Preheat oven to 350. Line a cupcake pan with paper liners. 

2. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside

3. In the bowl of a stand mixer (or use a large bowl and have a hand mixer ready), beat the butter and brown sugar together. Add the molasses and mix well. Beat in the eggs one at a time. 

4. With mixer on low, add half of the dry ingredients, then the water, followed by the rest of the flour mixture. Use a spatula to gently fold in the candied ginger. 

5. With an ice cream scoop or large spoon, fill each cupcake liner 2/3 full. Careful not to over fill your cups, or your cupcakes will end up with an unsightly muffin top. And no one likes a muffin top.

6. Bake for about 20 minutes, rotating halfway through. Cupcakes are done with a toothpick inserted comes out clean. Allow to cool in pan for a few minutes, then transfer cupcakes to a wire rack to cool completely.

Makes 24 cupcakes.

Maple Swiss Meringue Buttercream

This is my all time favourite frosting for cakes and cupcakes. It is so perfectly smooth and heavenly, and isn't nearly as sweet as American buttercream. You can swap the maple for pretty much any extract or flavouring you'd like.


1 1/2 Cups liquid egg whites (375 grams, or about 12 egg whites)
3 Cups granulated sugar
4 Cups (2 pounds) unsalted butter, softened and cut into cubes
2 Tablespoons maple extract
Pinch of salt

1. Wipe the bowl of an electrical mixer, whisk attachment, and wire whisk with a paper towel and lemon juice to remove any trace of grease. Bring a pot of water to a boil, reduce to low and let simmer. 

2. Combine the egg whites and sugar in the bowl of your mixer and set over top of the simmering water. Make sure the water does not come to a boil. Whisk constantly, until the sugar has dissolved and the egg whites are warm (feel a drop between your finger tips to make sure there are no sugar granules).

3. Remove the bowl from the heat and place it back on your electric mixer. Whip the mixture with the whisk attachment until it is thick, glossy, and cool. 

4. Switch to the paddle attachment. With the mixer on low, add the butter one cube at a time. Increase the speed and continue to mix the buttercream until it is smooth. If it curdles, just keep mixing. Add the maple extract and salt and continue to mix until it is smooth and fluffy.

Swiss buttercream can be stored in an airtight container in the refrigerator for 1-2 weeks or frozen for 6-8 weeks. Leave at room temperature before using.

Candied Pears

3 Small pears (these were labeled as "fragrant pears" and were quite miniature)
1 Cup granulated sugar

1. Preheat oven to 350. Line a baking sheet with parchment paper. Pour sugar into a shallow dish. 

2. Slice the pears from root to tip, as thinly as you can. Or use a mandolin if you have one. Dip each pear slice in the sugar, coating each side well, and place on the parchment.

3. Bake for about 40 minutes, flipping after 20 minutes, until pear slices are golden and caramelized. Carefuly transfer each slice to a wire cooling rack to harden. 

Transfer the icing into a piping bag and give each cupcake a generous swirl of buttercream. Top with a candied pear and sprinkle with candied ginger. I also scraped some of the sugar from the pear pan and threw this on top too.

Cupcake and Buttercream recipes are adapted from Marth Stewart.

Monday, November 21, 2011

A Thanksgiving Mosaic from Pasplore

Good Morning!

I just wanted to take a moment to let you all know that my dessert recipes have been featured in a very cool Thanksgiving mosaic on Pasplore. Check it out!

While I have you here... I don't know if it's the rain or what, but I am craving soup like crazy! These recipes have been on my mind, and one will be made later this week for sure.

 - Baked Potato Soup  from Smitten Kitchen. One of my favorite soups of all time.

 - Crockpot French Onion Soup from How Sweet It Is.

 - Red Lentil Soup from 101 Cookbooks.

You should make soup too. And probably bring me some.

Happy Monday!



Thursday, November 17, 2011

Butternut Squash Lasagna with Sage and Caramelized Onions and The Best Brunch in Vancouver

I am going to warn you now, this is this longest post ever. I guess I have a lot of important things to say.


I did lots of fun stuff this past long weekend: A Concert! Dinner out! Drinks with friends! Tons of movie-watching, nacho-eating and Malbec-drinking in my PJ’s! And brunch at my favoritest brunch spot ever!

The Twisted Fork in downtown Vancouver.


Every time I go here I leave extremely full and extremely happy. The Menu is interesting but not too fancy schmancy. Just really good food. And the staff is awesome.


And the coffee. Ooooh the coffee.


My pick was eggs benny. Perfectly poached eggs with smoked salmon and roasted tomatoes on (the most freaking amazing) brioche bread with hollandaise sauce.

Banana stuffed brioche French toast for Henry. Yum!


Brie and bacon fritatta.


And another benny with bacon. Mmm. 


If you go here, and you must, check out the wall of canned goods in the back. I love this feature, yet somehow I always forget to get a picture of it.

Do you like fizzy raspberry champagne cocktails? You should get one of those too.

What else did I do this weekend? Besides lying around in my pajamas and procrastinating for an entire day? I cooked, of course!

This was pretty much the most delicious thing I have ever made. Except maybe for the Butternut Squash Macaroni and Cheese I made last year. It is easily my favorite recipe I have posted so far. It is a bit of a project to make but Oh. Em. Gee.  Is it ever worth it!

Are you kids ready for a story? Okay, good. When I set out to make this recipe I realized I was out of mozzarella. So, I sent my dear boyfriend to the store with a simple list: mozzarella cheese and bread. Simple enough, right?


Can you guess what he came home with? Bread - good so far. Fresh mozzarella cheese - not quite, but close. A giant bag of chips - straying a bit. An EIGHTEEN PACK OF CHOCOLATE BARS!!!! Not even close. Oh Henry, Reese’s Peanut Butter Cups, Cookies N’ Cream, Hershey’s bars... No, no, no, no.

Oh, Henry.

People, I don’t DO those cheap-waxy-sugar-filled candy bars. I am more of a smooth-creamy-dark-chocolate-truffles kind of girl. And I definitely don’t do eighteen packs of ANY chocolate bar. We even had a deal not to buy any mini Halloween chocolates this year. I guess I should have specified that mega sized ones were also a no-no?  I don’t know what came over him; some of them were flavours even HE doesn’t like. Apparently they were “a really good deal”. Mhmm... That many calories are NEVER a good deal.

All I knew was… that candy was not sticking around long enough to end up on my hips. Anything that results in me having to buy new jeans is certainly not a bargain. So back to the store they went. I didn’t even have to ask. I think he could tell how much the purchase upset me, because he scurried away before all hell broke loose. As for the chips: the deal was they could stay, as long as we didn’t open them until we had guests over, so we didn’t eat the whole thing alone.


I am eating them as we speak.  I have no will power. None at all. Which is exactly why having 18 jumbo chocolate bars in the house is a bad idea.

But back to the cheese. “Fresh mozzarella”, at least in stores here, is the soft, un-aged type and not suitable for grating. Not what I would generally put in Lasagna. But I improvised and chopped it up into pea sized pieces and incorporated it into the ricotta cheese mixture, as I would have done with the grated cheese and… it was good! The bits of soft cheese half-melted and were almost like cheese curds. All was forgiven. 

At least when it came to the cheese… I’m still getting over the chocolate bar debacle.

Butternut Squash Lasagna with Sage and Caramelized Onions

Adapted from Martha Stewart

Every time I try to type the name of this recipe, I end up typing “Butternut Squashed Lasagna”. I thought it was important that you know this. 

Moving on.

The caramelized onions are, in my opinion, the key to this recipe. They add a sweetness and texture which really pumps this lasagna up a level. Henry concurred, by grunting, as he wolfed down a second piece. This is how you get a meat-loving boyfriend to love a meat-free dinner. Squash. And Cheese. And please please don’t leave out the caramelized onions. One more thing. I know this recipe looks intimidating, but it is really not that bad. I just like to cover every little step. Don't be scared. It does take a little longer than your average pasta recipe, but the end result is so worth it.


2 Pounds butternut squash (2 small squashes)
2 Tablespoons Olive Oil
Salt and pepper
2 Tablespoons butter
2 Onions
Handful of fresh sage leaves
1 500 gram Container ricotta cheese (or 1 pound)
1/2 cup mascarpone cheese
1 egg
1 ½ Cups mozerella cheese, grated (or fresh mozzarella, diced, see above)
Pinch nutmeg
Pinch salt
1 Cup vegetable stock
1 Box whole wheat lasagna noodles
2 Cups finely grated parmesan cheese

1. To roast the squash, you will first need to peel, deseed, and dice it into 1 inch chunks. Transfer to a rimmed baking sheet, drizzle the squash with olive oil and a sprinkle of salt, and bake in a 400 degree oven for about 30 minutes. Alernatively, you could just cut the squash in half, deseed it, rub with oil and salt, and bake this way, then scoop the flesh out when it is cooked. This method may require more baking time, but leaves out the chopping step which can be time consuming (not to mention dangerous). I think I will give this a try next time.

When the squash is tender when pierced with a fork, set it aside to cool. I actually did this step the day before, which made assembling the lasagna a bit easier.

2. Get those onions caramelized! Slice 2 medium white onions in half from root to tip. Then thinly slice into half moons. Also chop up the sage leaves. Melt the butter in a sauce pan over medium heat. I like to add a touch of olive oil as well, to keep the butter from browning. When the butter begins to foam, add the sage. Let this sizzle for a bit, when the sage begins to brown you can reduce the heat and add the onions to the pan.

To get nicely caramelized onions you will need to keep the heat low, and let them cook slow. This will take sometime, about 15-20 minutes? Stir the onions occasionally to help them cook evenly. I also like to add a teaspoon of brown sugar about halfway through the cooking process, it just encourages that sweet caramely flavour.

3. In a large bowl, mash up the squash with the back of a large spoon or a potato masher. Combine with the stock. It is up to you how chunky/ smooth you would like the mixture. You can leave it as is, or puree part of it with an immersion blender like I did. Gently stir in the sage and caramelized onions.

4. In a medium bowl, combine the ricotta, mascarpone, mozerella cheese, egg, salt, and a little pinch of nutmeg.

5. Cook the lasagna noodles according to the package directions. Preheat an oven to 425 degrees F.

If you are like me, and chose an inconveniently sized dish because it is prettier than the one the recipe requires, you will also need to trim your lasagna noodles to fit a square 9X9 dish. Otherwise you can just use a regular 9X13 casserole dish.

6. Begin assembling the lasagna by spreading 1/3 a cup of the squash mixture on the bottom of your dish. Top with a layer of noodles. Spread 1 cup of the ricotta mixture over noodles, followed by another layer of noodles, and half of the remaining squash mixture. Repeat once more, finishing with a layer of noodles. Top with a generous pile of freshly grated parmesan. I used two cups for my dish, but feel free to use more if you are using a larger dish.

7. Bake for 30 - 40 minutes, until cheese is bubbling and golden. Allow to rest for a few minutes before serving.

Bonus! The fact that I chose to use an unusal sized dish for this recipe left me with a bit leftover of both the squash and cheese mixtures. I combined these with some leftover cooked penne and split between two individual portion casserole dishes. I topped them with more parmesan, covered and labelled them, and put them in the freezer. Now one day when I don't have time to cook, I can simply come home, turn on the oven, and pop them in. Hooray for thinking ahead!

Enjoy the rest of your week everyone! I will be busy drinking Baileys hot chocolate and studying. Probably not at the same time.

Okay, yeah. Probably at the same time.



Tuesday, November 8, 2011

Sunday Dinner: Honey Dijon Glazed Pork Tenderloin and Roasted Potatoes with Squash and Apples

This is a great no fuss dinner to enjoy with friends or family this fall. You can throw dinner in the oven, sit back, talk, enjoy a few ciders or some pumpkin ale, play with the cutest baby ever… Then dish it all up and let everyone dig in!

Everything came out of the oven at the same time, looking golden and crispy, and smelling divine. We steamed some broccoli to go along with it all, and it was a wonderful and easy dinner. Especially with two cooks in the kitchen (Hi Cheryl!). I loved the combination of roasted apples and squash, which I think would be stellar with a roast chicken as well. And the tender, moist pork tenderloin has converted many a non-pork fan (including myself). I will deffinitely be making this again. 

When you’ve licked every last drop of the golden honey dijon sauce from your plate… pour everyone a steaming cup of hot cocoa, move to the sofa, and curl up with a cozy blanket and a good movie.

I can’t think of a better way to pass a cold autumn night.

The dishes can wait.

Honey Dijon Glazed Pork Tenderloin
Feel free to substitute the preserves for whatever fruit preserves or jam you have on hand. I used some fabulous peach preserves we picked up in the Okanagan last summer, I think marmalade would be great too. And to be honest, I adjusted the flavouring of the marinade to taste, adding a little more honey here, a little mustard there. We prefer it sweeter as we aren’t huge fans of mustard. Use these proportions as a guideline and modify as your tongue dictates. That’s what its all about.

2  Pork tenderloins (about 3 pounds)
1/2 Cup liquid honey
1/2 Cup peach preserves
¼ Cup Dijon mustard
2 Tsp. Apple cider vinegar

1. Combine the honey, preserves, mustard, and vinegar in a bowl and whisk well. Set the pork tenderloins in a dish or tupperware container and pour 2/3 of the marinade over top, saving the remaining sauce for later.
2.  Marinate the pork in the refrigerator for at least 1 hour . I am sure you could prep this the day before and let it marinate overnight as well.
3. Preheat oven to 350 degrees. Line a pan with foil, lightly grease the foil so that the pork doesn’t stick. Place both tenderloins side by side on the pan and roast for 40 – 50 minutes. You can check for doneness with a meat thermometer, or just cut into it to check that it is not pink in the center.  Pork Is done when it has reached an internal temperature of 145 °F.
4. Allow the pork to rest for 10 minutes before slicing. Just before serving, warm the remaining marinade in a small pan or in the microwave for a few seconds. Drizzle over top of sliced pork.

Roasted Potatoes with Apples, Squash, and Thyme
I used pearl onions in this dish because I had them left over from another recipe. They got all nice and caramelized and were lovely, but they are a bit of work. Next time I make this, I will simply chop up a red onion and roast it along with everything else.

½ bag pearl onion, blanched and peeled OR substitute 1 red onion,  chopped
About 2 pounds red new potatoes, quartered
3 Apples (I used gala), cubed
½  Butternut squash (or squash of your choosing), peeled, seeds removed, and cubed
4-6 cloves garlic, peeled
Extra virgin olive oil
A few sprigs of fresh thyme
Salt and pepper to taste
1. If you are using the pearl onions: Bring a pot of water to a rapid boil, add the onions to the pot (skins on) and continue to boil for about 3 minutes. Drain the water off and immediately cover the onions with very cold water. At this point you should be able to pinch an onion at the root and have it easily slip out of the skin, continue until all the mushrooms are peeled.
2. Chop up the potatoes, squash, and apples into similarly sized cubes. Combine everything on a baking sheet (or split across 2 sheets, as we did). Add the onions and whole garlic cloves to each pan. Drizzle everything with a generous amount of olive oil. Sprinkle with freshly ground pepper and some course sea salt,  then toss everything around on the pan to coat it well. Tuck a few sprigs of thyme in and around the vegetables.
3. Roast the vegetables right alongside the pork tenderloin, at 350 degrees for 40 – 50 minutes. Turning once about half way through.
Oh, and be sure to pick out any thyme twigs before serving. Or your guests will accuse you of trying to feed them twigs like mine did.