I was looking for a showstopping cookie for an exchange I’m going to next week – ’cause go big or go home is what I always say  – but I thought for sure any attempt at meringues would be fighting outside my culinary weight class.  I’ve never made them before and I was pretty sure they were complicated and putzy to make.  Happily, I was wrong.  These cute little cookies are high brow, low cost, and fat freaking free, all at the same time.  Gluten free, too — whoopee!!

Give them a try, they’re easy like Sunday morning.  You’ll be the star of your cookie exchange!

PEPPERMINT MERINGUES
YIELDS: 60
SOURCE:  BonAppetit Magazine, December 2011 issue; also available on epicurious.com. 

3 large egg whites, room temperature (ShurFresh Large Eggs)
1/8 teaspoon kosher salt

1/3 cup sugar (C&H Sugar)

1/2 cup powdered sugar
1/8 teaspoon peppermint extract

12 drops red food coloring

Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted
with a 1/2″ tip (alternatively, spoon into a plastic freezer bag, then cut 1/2″ off 1 corner.) Twist top; pipe 1″ rounds onto prepared sheet, spacing 1″ apart.  Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).

DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

If you’ve been around the blog for a while you will recognize this recipe – I posted it for the first time a year ago this week.  I’m putting it out here once again because it got rave reviews from sooooo many people (I’m talking like, at least five or so, maybe more).  I know I’ve got a hit on my hands when people are emailing, or Facebooking, or telling me in person by shouting out the car window in the pickup queue at school how much they like a recipe.  And I’d be lying through my teeth if I said I didn’t downright live for those sorts of moments.

So here it is again:  the almost famous reduced fat Monkey Bread that garnered rave reviews throughout the greater Milwaukee area.  Or at least in the carpool lane.

Happy Thanksgiving and safe travels, everyone.

MONKEY BREAD
Serves: MANY
Source:  adapted from myrecipes.com

18 individual rolls from a 36-count package of sale Rhodes Frozen Bread Dough
Cooking spray
½ c. chopped pecans, optional
1 c. sugar, divided
½ c. brown sugar  (C & H Brand is on sale)
¼ c. milk
2 T. butter  (ShurFresh Butter is on sale)
1 ¾ t. cinnamon, divided (Morton & Bassett Spices and Extracts are on sale — stock up!)
¼ t. vanilla extract (” ” “    )
¼ t. kosher salt

Thaw roll dough in the refrigerator for 12 hours.

Combine ¾ cup sugar, brown sugar, milk, butter, 1 ¼ teaspoons cinnamon, vanilla, and kosher salt in a small saucepan.  Bring to a boil; whisk and boil for two minutes (use caution, this mixture can rise up quite quickly), or until sugars are completely dissolved.  Remove sugar syrup from heat; set aside to cool for 10 minutes.

Spray a 12-cup bundt pan with cooking spray.  Sprinkle pecans evenly on the bottom of the pan.  Combine ¼ cup sugar and ½ teaspoon of cinnamon in a shallow bowl, stir well.  Cut each roll into four quarters; roll each quarter in the sugar mixture.  Layer pieces of sugar-coated dough evenly throughout the pan.  Pour sugar syrup evenly over the dough; cover and let rise in a warm place, free from drafts, for 35 minutes or until doubled in bulk.

Preheat oven to 350.

Uncover pan and bake for 30 – 35 minutes, or until lightly browned.  Immediately invert pan onto a serving plate (you may want to choose a plate with raised edges; the caramel will be runny).  Remove pan; drizzle any remaining syrup over bread and serve!

I’ve made toffee before – the real deal, too.  It’s impressive and fabulous, but making it is kinda stressful.  You reaaaaallly have to pay attention, see.  There’s no walking away from the stove to update your Facebook status, or to text your bff to share the latest newsie news.  No siree.  You need to be vigilant lest you burn your caramel – a mistake that will only lead to untold sadness, disappointment, and quite possibly a trip to Marshall’s to replace your ruined pan.

Today’s recipe is a perfectly acceptable, less stressful, and equally delicious compromise.  I feel quite sure that no one is gonna call for your expulsion from your cookie exchange for bringing this version – you might get shown the door for bringing other dumbed-down holiday treats  – like those lame faux turtles?  The ones that are nothing but a melted Rolo inside a pretzel ring?  I’m sorry, but you’d have it coming…I couldn’t even take up for you, and I don’t give a care how cute you packaged them.

You don’t have to tell anyone how easy this is to make….it’ll be our little secret!  I can nearly guarantee they’ll secure your spot in the cookie exchange again next year.

Enjoy!

IRRESISTIBLE TOFFEE CRUNCH
Serves 1  (kidding)
Adapted and morphed from allrecipes and Food & Wine Magazine

7-8 graham cracker sheets, broken in half (Honey Maid Grahams are on sale)
¾ c. butter
¾ c. brown sugar (C & H Brand is on sale)
1 t. vanilla extract
Pinch of kosher salt
1 c. finely chopped roasted, salted almonds, divided in half
2 c. chocolate chips (Nestle Brand are on sale)

Preheat oven to 350.  Line a rimmed baking sheet with parchment paper or tin foil.  Set graham cracker halves side by side on the baking sheet.  Set aside.

Place butter and brown sugar in a medium, heavy bottomed saucepan and place pan over medium heat.  Whisk the mixture until it is blended.  Bring up to a boil, reduce heat and simmer for 5 – 6 minutes, whisking constantly (I let mine reach 220 on my thermometer).  Remove from heat.  Add half a cup of the chopped almonds, the vanilla, and the salt and mix well.  Working quickly, pour the mixture over the graham crackers, scraping the bottom and sides of the pan with a spatula.  Quickly spread the caramel mixture all the way to the edges of the graham crackers so that they are all covered.  Place the pan in the oven and bake for 12 – 15 minutes.

Remove from the oven and sprinkle the chocolate chips evenly over the hot caramel layer.  Allow to stand for five minutes, then use a spatula to spread the melted chocolate evenly over the caramel layer.  Top evenly with remaining half cup of chopped almonds.  Refrigerate for at least two hours, or until fully chilled. Break or cut toffee into pieces and serve.

Nothing brightens up the holiday season more than flowers.  Check out our floral department page to see some example floral arrangements that are perfect for your holiday festivities.  Contact your nearest Sendik’s Food Market location to order your centerpiece and other holiday arrangements today!

And he, he himself, the Grinch, carved the roast beast.”

~ The Grinch, 1966

So, I know all ten of you are hanging around just dying to know what in the heck your favorite frugal blogger is whipping up for Christmas dinner this year (you were wondering…weren’t you?). Well, all this shopping and merry-making has taken a toll on a frugal gal’s pocketbook. But I haven’t any plans to resort to peanut butter sandwiches or canned meat – although, who knows – Spam might come into play in January.

I’m going with beef, as always. I leave turkey for Thanksgiving, and ham for Easter. But Christmas dinner for the Dam’Fam has to be beef!

I absolutely love this recipe that I got ages ago from my lovely Aunt Vickie. My aunt is well-traveled and adventuresome, fluent in French, and of course, a wonderful cook. She made this boeuf (as the French say) tenderloin many years ago when she was feeding a ginormous crowd for Christmas. I’ve adopted the recipe and have been making it ever since!

Now, I’ll confess: I would absolutely love to serve a standing rib roast. A rib roast is both fabulous and impressive, but $9.99 a pound is enough to give a frugal gal sticker shock to linger long into the New Year. If you (like me) have your sweet little heart set on serving boeuf for Christmas dinner, but your head is minding the pennies, tenderloin is a no-brainer at $4.99 a pound!

Also on my Christmas table will be roasted garlic mashed potatoes (with the sale Yukon Golds, naturally), sauteed green beans and carrots, crispy popovers, and for a decadent finish, a luscious chocolate mousse.

All the best for a lovely, memorable, and delicious Holiday! ~ Leah

BACON WRAPPED BEEF TENDERLOIN

Serves: 10-12

• 1 c. ruby port
• ¾ c. soy sauce
• ½ c. good quality olive oil
• 1 t. freshly ground black pepper
• 3 large cloves garlic, minced
• 1 bay leaf
• Several dashes of tabasco
• 1 4-6 lb. beef tenderloin, trimmed
• 16-20 slices of best-quality bacon

Combine all marinade ingredients in a large glass measuring cup. Place beef in a large ziplock bag and pour marinade over meat. Press out air and squish the bag to coat the beef with the marinade. Refrigerate overnight, turning several times if possible.

Preheat the oven to 450. Drain the beef. Place a rack inside a roasting pan; place the beef on the rack, tucking the thin end under to ensure even cooking. Wrap bacon slices around the beef, securing with toothpicks (*see note). Insert thermometer into the thickest portion.

Roast tenderloin for 25-30 minutes for medium rare (140 degrees). Tent beef with foil and allow to rest for 10 minutes. Transfer beef to cutting surface and cut into slices. Transfer to platter and serve.

*NOTE: I never do the toothpick step; I don’t think it’s necessary. I just wrap the bacon around the beef, making sure the loose ends are tucked securely beneath the tenderloin. Save your toothpicks for cocktail weenies!

I’m no good at gardening of any sort.  No lie.  The flower pots at our entryway and on our patio are consistently a pathetic disgrace from year to year – spring, summer, fall and naturally, winter too.  I’m tired of being a hack in the gardening department, you must believe me.  But the sad truth is, and it pains me to say this but…

I have absolutely no interest in gardening!  Zero, zip, NADA!

There, I said it.  Do you think less of me now?  I do so wish I had a Martha Stewart side – a natural knack and affinity for making my home and garden look gorgeous, especially during the holidays. Sigh.  It’s just not in the cards for me, folks.

But do you know who definitely IS in touch with her Martha Stewart side?  Do yah?  Do yah??

Margaret.  Margaret Harris.  She’s gifted.  A natural.  A whirling dervish of creativity and decorating talent.  She could make a vase full of dandelions look gorgeous, for gravy’s sake.  I don’t think she’d mind me telling you that she might be a teensy bit obsessive compulsive overly enthusiastic about flower arranging.

I can totally back up this claim.

I have seen her (and this is 100% true) – I have seen her on more than one occasion (okay, twice) eyeball grimly a vase of roses at a cocktail party and slyly, stealthily, sneakily slide the vase towards herself, and proceed to deftly rearrange the flowers when she thinks no one is looking.  When each flower, sprig and stem are exactly where she wants them, she slides the vase back to its place, steps back, admires her handywork, and says to herself, “Much better.”

Cracks me up, I swear it does.

This is why I recruited Margaret to give me a lesson in holiday decorating this past weekend.  I just knew she couldn’t in good conscience tolerate me continuing in my wayward gardening ways, and I figured I’d let her have a crack at it just to be sure it got done right the first time.

Besides that, I wouldn’t want her tip-toe’ing over here on Christmas Eve to rearrange my pots before Santa arrived.

So, here we go!  Here are Margaret’s step-by-step instructions for perfect holiday flowerpots!  Take heed of this valuable information, my friends.

First of all, observe this sad and unadorned entry way.  This is what my house looked like before Margaret came over.  Notice where the planters are sitting – see them, alongside the bench?  Margaret moved them to the front of the stoop, to give them a more prominent look.  I can’t believe I never thought of that before.

Here’s a list of all the materials we used:

a 24 inch wreath, a 25 foot garland, bunches of incense cedar, white pine, port orford cedar, 20 dogwood twigs, and 4 faux pine sprigs with glittery “snow,” two spools of wide, wired ribbon and a partridge in a pear tree (kidding, heh, heh – just a little gardening humor)

For tools:

• pruning sheers and a trowel
• a bundle of green florists wire
• thumbtacks and nails
• scissors and a hammer
• a ladder

THE PROJECT:

First use a trowel to loosen up the soil in your pots.

Place the dogwood twigs in the center of the container, forcing them into the soil as deeply and firmly as possible. Remember, you will want these sticks to stay put all winter long, so give ‘em a good hard shove down into the dirt.  Use the pruning sheers to trim the sticks down if needed.  Margaret said that since I have a two-story entryway, we needed as much height as possible in our arrangement, so she left most of my twigs pretty long.

Next, begin filling in the container with sprigs of white pine, using enough sprigs to fully cover all of the dirt in the pot.

Use the Port Orford cedar to add additional height to your arrangement, placing it among the dogwood twigs and throughout the pot.  Follow the Port Orford cedar with the incense cedar (by the way, this stuff smells A.MAZING!), filling in and adding height where you can.

Step back, and take a look at your finished container, making adjustments where you need to.  Add a gorgeous bow if you like (wire it down to one of your well-anchored sprigs) … and voila!  

The big takeaway here is to fill it out; for a big look, you need to use a whole lotta’ greens.  According to Margaret, the biggest mistake most people make is that they try skimp on the greens, which only results in a skimpy look.

Next, we moved on to the wreath.

Oh, the wreath, isn’t she a beauty?

When you go to choose your wreath, Margaret’s advice is to never go smaller than a 24-inch wreath (again, we don’t want a skimpy look!) for a standard-sized front door.  Add a beautiful bow (along with some extra long tails, and wire them down if you like).  Use an additional yard of ribbon to hang the wreath from the top of your storm door.  We anchored ours with two large thumbtacks that we tapped all the way down with a hammer.

Did I mention how much I LOVE this wreath?

Next, we added a 25-foot garland around the front door.   (That’s me in the storm door, hi!)  You’ll need to have some nails in place; we used three – one on either side of the doorway, and a third in the middle.  Begin draping the garland by allowing a foot or so of it to drag at the base of the doorway.  We wired the garland firmly, (and I mean FIRMLY) to three nails.  After you’ve draped the garland, and made adjustments so that it’s even on both sides, use your pruning sheers to cut off any excess.  Save this chunk for your porch light, if desired.

After wiring in a bow on either side of the door, Margaret added four sprigs of faux-snowy pine to the upper corners.  I love the look!

We stepped back and agreed that we needed more ribbon, so Margaret added a couple more long tails to the bow, which she wired to the greenery.  She also added an additional section of ribbon across the top of the doorway.

We finished the project by wiring the tail of the garland to my light fixture, along with an additional sprig of faux-snow pine, and another big bow with additional tails.

Are you ready for the finished look?  Well are yah??  I am.

I’m in love.  For the very first time ever, the DamFam’s house is the very first one in the neighborhood that’s dressed for Christmas!!  Whooo eeee!

Obviously, I’m better at shooting food, but I hope you get the idea!  Now, if you’re looking for something to do this weekend, head over to Sendiks and pick up the materials for a little holiday decorating project, and tell Margaret I sent you!  Happy Holidays, everyone!