Prepare to make texting and driving a thing of the past! This device clips on to a standard steering wheel and senses when there are two hands on the wheel or just one. It also can tell when there are two hands very close together, like if both hands are at the top of the wheel so you can steer and text at the same time.
If the Smart Wheel senses just one hand on the wheel, it lights up and buzzes until both hands are steering.
But it doesn't stop there.
The sensor also records all of the data it collects and relays it to the companion app on Mom and Dad's phone. (same goes if the device it removed or otherwise tampered with).
The inventor (20-year-old T.J. Evarts) is currently showing off the Smart Wheel at the Consumer Electronics Show in Las Vegas.
Featured on ABC's Shark Tank, this invention is expected to hit the market later this year and retail for about $200.
As friends gather for New Year's Eve, here's a fun party game that's a combination of Balderdash and Trivial Pursuit and Words with Friends!
Each play has the app on their phone (someone is the host and the players join the host's game).
The app provides a trivia question and each player supplies their own answer. All of the answers are displayed, including the correct one, and players try to guess which is the right answer.
*Obviously, you don't have to be in the same room...but its much more fun that way.
8 oz. semi sweet chocolate, chopped
2 Tablespoons unsalted butter
8 large eggs
3 ¼ cups heavy cream
¾ cup sugar
1 recipe banana bread
Preheat oven to 350 degrees F
Butter and flour a 9 by 13 baking dish.
Cut up banana bread into chunks and place on a baking sheet. Toast in the oven until golden. Remove and allow to cool.
Melt chocolate and butter over a double boiler. Allow to cool slightly.
In a large mixing bowl, whisk together eggs, cream, and sugar. Slowly add chocolate mixture to temper the eggs. Add banana bread to bowl and fold over until bread is fully coated in chocolate egg mixture.
Pour mixture into prepared baking dish. Slice up one of the extra bananas and tuck pieces into the pudding mixture for added banana flavor. Place pudding in oven. Bake until pudding is mostly set, approximately 45 minutes.
Chocolate Chip Banana Bread
2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter
1/2 cup sugar
2 eggs, lightly beaten
1/4 tsp. vanilla extract
1 cup mashed ripe bananas
1/4 cup semisweet chocolate chips
Preheat oven to 350°. Grease a 9-by-5-3-inch loaf pan.
Sift to combine flour, baking powder, and salt on parchment paper. Cream butter and sugar until light and fluffy, with a mixer on medium speed. Add eggs one at a time, and vanilla, mixing to combine. Stir in mashed bananas and flour mixture by thirds. Fold in chocolate chips. Pour batter into prepared loaf pan.
Bake until loaf starts to pull away from edges of the pan, approximately 55 minutes. Let bread cool in pan for 5 to 10 minutes, then turn it out onto a wire rack to cool completely.
If you're an avid online shopper, this app is a must-have! Slice automatically knows when you purchase something online, then keeps track of the shipping information and tracking number, it alerts you when the package has arrived. The app also give you a heads up if the product has been recalled or if there is a price drop.
7 oz semisweet or bittersweet chocolate, chopped
2 oz unsalted butter
4 egg yolks
1/4 cup granulated sugar
2 teaspoons peppermint extract
1 cup heavy cream
2 tablespoons powdered sugar
Chopped or shaved chocolate for garnish
Over a double boiler melt chocolate and butter until smooth. Set aside to cool slightly.
Over a double boiler, whisk together egg yolks and sugar until sugar is melted and eggs are over 165 degrees F. Stir constantly to prevent eggs from coagulating. Remove from heat and mix in chocolate butter mixture.
In a kitchen stand mixer, whip heavy cream, powdered sugar and peppermint extract until soft whipped cream. Fold in chocolate egg mixture. Pipe or spoon into individual tartlets and chill in refrigerator to set.
Sprinkle with chopped chocolate to serve.
Chocolate Tart Dough:
7 oz. AP Flour
1.5 oz cocoa powder
3.5 oz unsalted butter, chopped and chilled
3.5 oz. confectioners’ sugar
¼ teaspoon salt
2 large eggs
Place into a food processor sugar, flour, salt and cocoa powder and pulse the processor to combine the ingredients. Add cold butter pieces and pulse to combine until it resembles large cornmeal. Add the eggs and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes. Remove dough and roll out to ¼ inch thick. Place into 8 individual tartlet pans that have been greased and lightly floured.
Place tart pan into a preheated oven at 350 degrees and bake shell for 12-18 minutes. Remove shell from oven and allow to cool.
A new web browser extension may help keep the magic alive a little longer for some young web surfers, by blocking content with “untruths” about St. Nick. The questionable content is covered up with an image of the man, himself watching you. *Note: it takes a moment or two for the extension to scan the contents of the page and kick into action. Most likely, though, it will work faster than your child can read.
The extension is free for Chrome and Firefox.
8oz smoked trout
8oz cream cheese
Zest and juice of one lemon
2tsp drained capers
1tsp fresh dill, finely minced
salt & pepper
1 cup toasted walnuts
1Tbsp sesame seeds
35 thin pretzel sticks
In the food processor, blend together capers, trout, lemon juice, cream cheese, salt and pepper until smooth. Adjust to taste. Pipe or scoop into small gumball sized balls (approx 24 balls). Cover and chill mousse overnight in the refrigerator. Chop 10 pretzel sticks, dill, toasted walnuts annd sesame seeds into small pieces and mix together.
Place remaining pretzel sticks inside each ball to resemble a lollipop.
Roll the ball in the chopped mixture.
Its the holiday shopping season. And here's an app that will help you keep track of all the gifts you have bought or plan to buy.
It keeps track of the people you plan to buy for, the gifts they want, and what you're buying. The app also has a countdown til Christmas, so you know how much shopping time you have. It even keeps track of your budget.
Free in iTunes
Whether you're trying to map out your Black Friday camping spot, trying to kill time while the turkey cooks, or just curious about Black Friday deals, this is the web site and app for you!
A complete listing of store sale ads, access to coupons and you can even create a wish list from the things you find in the ads to streamline your Friday shopping.
1 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup molasses
1 ½ tsp. vanilla
1 egg, beaten
4 cup all-purpose flour
¾ tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
In a saucepan combine the butter, brown sugar and molasses. Cook and stir over medium heat until butter is melted and sugar dissolves. Remove from heat and pour the mixture into a mixing bowl. Stir in vanilla and cool for 5 minutes. Add egg and beat well. Set aside.
In another bowl, sift together flour, soda, cinnamon, ginger and cloves. Add to the butter mixture in thirds. Mix well after every addition. Divide dough in half. Wrap each half in plastic wrap and chill for 2 hours or over night.
Pre-heat oven to 350˚.
On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time. Cut and trim cookies. Place on an ungreased cookie sheet and bake for 8-10 minutes. Cool and decorate.
Meringue Powder Royal Icing
Makes 2 cup of icing
1/2 cup meringue powder
1 cup cold water
2 lb. 10X confectioners’ sugar
2 teaspoon lemon extract
Green food coloring
Add meringue powder to cold water in a mixing bowl. Beat on medium speed until you see soft peaks.
Add sugar, one cup at a time, beating the mixture after each cup. (Beat for a total time of 5 to 7 minutes) Fold in green food coloring. Store in an airtight container until ready to use.
This app for Android phones puts a row of quick launch icons on your lock screen or notification bar, so you can go directly to the apps you use most.
The cool part is, depending on where you are and what time of day it is, the icons may change based on the apps you use most.
You might see Maps available when you leave work, but Facebook may be on the screen while you're at work.
Yield: 24 3-inch Squares
1 3/4 Cups Sugar
3/4 Cup Water
1 Tbsp Lemon Juice
1 Tbsp Rose Water
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer and cook
about 5 minutes to dissolve sugar and thicken. Remove syrup from heat, stir in rose water, and
cool until needed.
1 lb Pistachios, shell off
2 Tbsp Sugar
1/2 tsp Cinnamon
1/4 Cup Water
In a food processor, pulse pistachios, sugar, and cinnamon until nuts are finely chopped. Add
water and process briefly to incorporate. The mixture should be fairly dense and sticky. Reserve
for later use.
2 Cups Clarified Butter
1/4 Cup Vegetable Oil
Generously brush a 13-inch x 17-inch sheet pan with clarified butter. Combine the rest of the
clarified butter with the vegetable oil.
1 lb Phyllo Dough
1 Cup Graham Cracker Crumbs
Working quickly, place a phyllo sheet on the sheet pan, brush it with butter, and give it a light
sprinkling of Graham cracker crumbs. Repeat until the phyllo is eight sheets thick.
Using both hands, crumble the reserved pistachio mixture over the phyllo in an even layer, being
sure to get the filling to the edges of the pan. Do not try to make the filling perfectly flat and do not
press down on it overly much or the baklava will be very dense after baking.
Place a piece of phyllo over the nut filling and gently press it into place. Brush the phyllo with
butter, sprinkle with Graham cracker crumbs, and cover with another layer of phyllo. Repeat until
the phyllo is eight layers thick. Butter the last sheet of phyllo, but do not put Graham cracker
crumbs on the top layer.
Trim the excess phyllo from the edges of the baklava with scissors or a very sharp knife. Using a
very sharp paring knife and cutting all the way down to the sheet pan, cut the baklava into 3-inch
squares. (You will be making four rows and six columns on the pan.)
Bake the baklava in a 325 degree F oven for 45 minutes. Turn the temperature to 400 degrees F
and continue baking until crisp and golden brown, about another 15-20 minutes. Remove the
baklava from the oven and pour the cooled syrup evenly over the top of the pastry. Let cool.
Serve at room temperature or chilled.
This app is the brain child of a 15-year-old girl named Trisha who was taken with the story of another girl who had been cyberbullied so badly, she committed suicide. Trisha says “the adolescent brain is like a car with no breaks.” Her app pumps the brakes for teens before they post anything negative.
ReThink is a keyboard app that analyzes texts, emails and social media posts, then alerts the user if it detects any negative comments. Forcing you to ReThink before posting.
Trisha says, through her research, she discovered that, when given the opportunity, 93% of the time, teens will change their minds and not post.
5 oz, unsalted butter, at room temperature
1 cup confectioner’s sugar
2 tsp. vanilla sugar
6 eggs, separated
1/2 cup sugar
1 1/4 cups cake flour, sifted
5 oz. semisweet chocolate, melted, cooled
16 oz. apricot jam
8 oz. semisweet chocolate
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
Lightly butter and line a 9-inch cake pan with parchment paper. Dust lightly with flour.
Preheat oven to 350°F.
Cream together butter and confectioner’s sugar. Add egg yolks, one at a time, and beat until thick. Mix in the melted and cooled chocolate. Beat egg whites with salt until foamy, slowly add the sugar and beat until stiff peaks form, but they are not too dry. Add 1/4 of the egg whites to the chocolate mixture, gently fold it in to lighten up and then fold in the rest of the whites until you can still see some of the whites. Add in cake flour in two additions, be very careful not to over mix.
Pour into prepared cake pan and bake 45-50 minutes, until a cake tester comes out clean. Cool cake for 10 minutes, run a knife around the edge of the pan and invert cake onto a cooling rack. Remove parchment paper and let cool.
Cut cooled cake in half, horizontally, heat jam with 1 tablespoon of water, spread some jam on the bottom layer and tope with second layer. Cover cake with jam and refrigerate.
Melt chocolate glaze in a heatproof bowl over simmering water. Heat cream until it starts to bubble on the edge, pour over chocolate, add butter and stir until smooth. Cool to room temperature and cover cake. Chill until chocolate has set. Serve with whipped cream.