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Posts tagged ‘food’

Dec 16

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peppermint meringues.

Allow me to share with you what I think might just be one of the best and healthiest Christmas cookie recipes I’ve ever made.  They are peppermint meringues, and they are gorgeous, delicate, crispy, chewy and minty all at the same time.

Can you even handle it?

Oh, and do I get extra points for sharing a Christmas recipe that has 0 grams of fat and 61 calories per serving? I do?  Gee, thanks!  Let’s celebrate and have about a half dozen or so, guilt-free.

Here are the mints.  Now you see them…

…now you don’t.

So you could crush up your mints in a food processor, or depending on your stress level you may choose to work out your aggressions by whacking at them with a rolling pin.  But it’s Christmas!  Let’s be merry.  Maybe leave the rolling pin resting safely in your baking drawer until, oh I don’t know, tax day.

Next, whip up your egg whites and add powdered sugar.

Fold in your crushed mints and then plop them by the spoonful onto a baking sheet.

And 2 hours later, here they are.  Aren’t they beautiful?

What’s that?

You want to see one more mouth-watering pic?

Happy Baking!

One quick note:  I gave these as gifts to the teachers at Emma’s pre-school.  They make for adorable Christmas gifts!

Peppermint Meringues

(Adapted, barely, from Heather Christo’s Candy Cane Meringues.   Makes 18.)

What You’ll Need:

4 egg whites, at room temperature

2 cups powdered sugar

2/3 cup crushed peppermints or candy canes

Instructions

Preheat the oven to 185 degrees.  Line baking sheets with parchment paper.

Whip egg whites until foamy.  Slowly add powdered sugar and whip on medium-high speed until whites are shiny and stiff, about 10 minutes.

Using a food processor or a zip lock bag and rolling pin, crush peppermints until finely chopped.  Fold mints into the egg whites.

Using a spoon, place small dollops of the egg whites onto the prepared baking sheet.

Bake 2 hours until meringues are crispy on the outside.  They may be slightly sticky on the inside so don’t worry as you are removing them from the paper.

TOTAL:  $2.23 or $.12 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

61 calories per cookie

0 grams of fat

14 carbs

1 gram protein

Mosey on over to Facebook and let me know what you think!

Dec 13

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brown butter balsamic brussel sprouts.

Brown Butter Balsamic Brussel Sprouts. 

Say that 10 times fast.

Give up?

My husband wouldn’t typically touch a brussel sprout with a ten foot pole.

But I’m telling you I made these sprouts and he was popping them like McDonald’s french fries.  No joke.

It might have had something to do with the butter gloriously browned to foamy perfection.

Or the addition of shallots, garlic and balsamic vinegar…these brussels become wonderfully soft, caramelized brown butter beauties.

…topped with homemade bread crumbs.

Is signing off “they may change your life” too strong?

They may totally rock your world.

 

Brown Butter Balsamic Brussel Sprouts

(serves 4)

What You’ll Need:

3/4 cup bread crumbs (I used day-old french bread)

1 teaspoon chopped fresh oregano or thyme

3 tablespoons olive oil, divided

3 tablespoons unsalted butter

1 pound brussel sprouts, washed and trimmed

salt and pepper

2 tablespoons minced shallots

2 cloves minced garlic

1/4 cup balsamic vinegar

3/4-1 cup chicken broth

Instructions

Heat oven to 350 degrees.

Make the Breadcrumbs:  In a bowl, mix bread crumbs and herbs with 2 tablespoons of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until they are golden brown, 10 to 12 minutes.

Make the Sprouts:  Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat until golden brown and foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, stirring occasionally, until sprouts are well browned and slightly soft, about 20-25 minutes. Reduce heat, add shallots and garlic, and sauté until fragrant, about 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed.  Add more salt and pepper if needed. Top with toasted bread crumbs.

TOTAL:  $3.35 or $.84 per serving.  This was based on finding sprouts on sale for $.99/lb.  Cost may increase when you aren’t preparing them in November or December.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

312 calories per serving

19 grams of fat

26 carbs

8 grams protein

5 grams fiber

Mosey on over to Facebook and let me know what you think!

Dec 8

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very vanilla cupcakes.

Let’s talk cupcakes.

Now don’t roll your eyes.  I know a lot has been said about cupcakes over the last few years as they’ve become quite the rage.  Cupcake towers for weddings, cupcakes in any flavor including chocolate bacon, and those cute little cupcake shops popping up in every strip mall across America, charging $3-5 per cupcake.

$3-5?!!  Is it just me or is that totally crazy?

So being the frugal foodie that I am I set out to find just how much I would save my making my own at home.

Emma was (once again) more than happy to help, especially with this sweet endeavor.  Here’s what I found (and I did not in any way change how she staged this shot) when I came into the kitchen to get started.

We were ready…

This recipe, which I adapted from Ina Garten’s Flag Cake, was fantastic.  Super moist and light with a decadent cream cheese frosting.

Here they are, just waiting to get their frost on.

A couple hours later and these beauties were ready!  Total cost to make:  $8.23.  For 24 cupcakes.  For those of you playing at home that’s $.34 per cupcake.

Dang.

Maybe Emma and I will be opening a cupcake shop near you soon :)

Very Vanilla Cupcakes

(Adapted from Barefoot Contessa’s Flag Cake – makes approximately 24 cupcakes)

What You’ll Need:

For the cupcakes:

1 stick butter, at room temperature

1 1/2 cups sugar

3 large eggs, at room temperature

1/2 cup plain yogurt or sour cream, at room temperature

1 teaspoon vanilla

1 1/2 cups flour

3 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon baking soda

For the frosting:

2 sticks butter, at room temperature

1 8-ounce box of cream cheese, at room temperature

2 cups powdered sugar

1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees.  Line muffin tin with cupcake liners.

Cream together butter and sugar on high speed until light and fluffy, about 2 minutes.  Then add the eggs, one at a time, and then the yogurt (or sour cream) and vanilla.  Scrape down the sides.

Sift together flour, cornstarch, salt and baking soda in a separate bowl.  With the mixer on low, add the flour mixture to the butter mixture until just combined.  Pour into the cupcake liners and bake in the pre-heated oven for 20-25 minutes, or until a tester inserted into the middle of the cupcake comes out clean.

For the icing, combine butter, cream cheese, sugar and vanilla, mixing until smooth.

Cool cupcakes complete before frosting.  I piped my frosting on top by using a zip lock sandwich bag with a small slit cut in the corner (after I had spooned frosting into the bag).

TOTAL:  $8.23 or $.34 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

284 calories per cupcake

15 grams of fat

30 carbs

3 grams protein

Mosey on over to Facebook and let me know what you think!

Dec 1

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13 Comments

grandma’s granola bars.

Here’s a snack Emma and Mama Kitty whipped up for you.  Actually, as you can see, Mama Kitty was a total slacker, leaving all the mixing to Emma. Read more

Nov 28

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beet and orange salad with candied pecans.

Howdy!

Happy week after Thanksgiving!

Here we go…the race to Christmas is on.  Have you started your shopping yet?

Did you elbow some poor grandma behind you in the rush to your favorite store on Black Friday? Read more

Nov 20

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7 Comments

extra credit: 11 ways to save this thanksgiving.

What would you guess the average Thanksgiving meal costs to prepare?

$49.20 for 10 people.

I would have thought it was higher, would you?

Well if you’re looking to eat well while trimming the cost of your Thanksgiving dinner this year, I’ve got 11 practical tips for you…

1.  Cook from Scratch: Choose recipes based on ingredients you already have in your pantry, refrigerator or spice rack.  I mean seriously, have you ever priced pine nuts?

2.  Spread the love…go for a pot luck this year.  Have guests bring their favorite sides, desserts or drinks.  Plus then you won’t have to slave away in the kitchen in the days preceding Thanksgiving.

3.  Shop Smart: Thanksgiving promotions often include frozen turkeys (which you can keep in the freezer for up to a year), ham, bottled juices, baking ingredients, cake mixes, cookie mixes, frozen vegetables, canned vegetables, canned tomatoes, canned fruits, canned cooking soups and more. You can stock up on these and use them the rest of the year. Read more

Nov 17

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eggplant bruschetta.

Raise your hand if you like eggplant.

(both my hands are up) Read more

Nov 14

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peanut butter s’mores pastries.

Hang onto your hat.  It’s going to be a bumpy ride.

Well, maybe not bumpy.  More like crazy, over the top, decadent. Read more

Nov 10

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7 Comments

gorgonzola stuffed dates with prosciutto.

4 ingredients…

…wrapped up…

…and baked into heavenly sweet/salty/cheesy goodness.

Gorgonzola Stuffed Dates with Prosciutto

(yields 24 pieces)

What You’ll Need:

24 pitted dates, sliced down the middle (found on sale for $2.99/lb)

24 small pieces of gorgonzola (about 3/4 cup)

8 pieces of prosciutto, sliced

paprika

Instructions

Preheat oven to 425F.

Insert one piece of cheese into each pre-sliced date.  You may have to just squish the cheese in, especially if it’s crumbly.

Sprinkle prosciutto with paprika and slice each piece of prosciutto into 3 pieces.

Wrap each date with a slice of prosciutto, with paprika side toward the date.  Insert a toothpick into the date to secure it.

Bake 8-10 minutes, or until prosciutto is sizzling.  Enjoy immediately…at room temperature they got a little dry.

TOTAL:  $6.50 or $.27 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

56 calories per date

2 grams of fat

7 carbs

3 grams protein

Mosey on over to Facebook and let me know what you think!

Nov 9

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1 Comment

baked yam fries.

Oh goodness.  Where do I start?

In this scrumptious season you can find yams (and sweet potatoes too for that matter…which are really two different vegetables) for like pennies…okay like 99 pennies a pound.  So I figured I would pick up a couple and see what culinary vision might come to us.

Emma suggested we make fries with the yams.  So we went for it. Read more

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