Morning Show (439)

Friday, 10 January 2014 06:35

Lemon Poppy Seed Pound Cake

 

Lemon Poppy Seed Pound Cake

Makes 1 loaf

8 oz. unsalted butter, room temperature

1 cup granulated sugar

4 large eggs, room temperature

1 teaspoon baking powder

1 ½ cup All Purpose flour

¼ teaspoon salt

Zest and juice of two lemons

¼ cup poppy seeds

 

Preheat the oven to 350 degrees F. Butter and flour the 9x 5 loaf pan and set aside.

Using a kitchen stand mixer cream together butter and sugar until light and fluffy. Add eggs and lemon juice and mix until combined.

Sift together dry ingredients and add to the egg mixture, be careful not to overmix once the flour is added.

Fold in the lemon zest and poppy seeds. Pour or scoop batter into prepared pan. Bake until center of loaf feels spongy or a toothpick inserted into the center of the cake comes out clean, approximately 35-45 minutes.

 

Icing:

1 cup powdered sugar

3 Tablespoons lemon juice

Stir together until combined. Drizzle over pound cake.

 

Tuesday, 07 January 2014 06:54

Alarm Clock that Actually Wakes you Up

Wake N Shake is an alarm clock for your iPhone.  To turn it off, you have to violently shake the phone.  There is no snooze button because...well, try falling back asleep after that workout!  

 

$1.99 on iTunes

Thursday, 02 January 2014 10:06

Grilled Chicken with Orange Mustard Glaze

Grilled Chicken with Orange Mustard Glaze

 

Serves 4

4 chicken breasts, pounded thin
1/4 cup fresh orange juice
1/4 cup low sodium soy sauce
2 Tablespoons apple cider vinegar
1/4 cup Dijon mustard
2 Tablespoons fresh ginger, peeled, grated
 
Place chicken in a plastic freezer bag with the other ingredients and allow chicken to marinate for 1-2 hours. 
 
Remove chicken from marinade and place on a preheated grill on direct medium heat. Grill until center of chicken registers 165 degrees F.
Take raw marinade and place in a small sauce pot. Cook marinate until boiling (212 degrees F) and allow to boil for 6 minutes.  Use fully cooked marinade as finishing sauce for chicken.
 
 
Sesame Green Beans
 
Ingredients
1 1/2 pounds green beans, washed and trimmed
2 Tablespoons vegetable oil
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 tablespoons toasted sesame seeds
Salt and pepper to taste
 
 
Put up a pot of water and allow to boil.   Get ready a large bowl of water with 1 cup of ice cubes in it.  Place green beans into the boiling water for 2-3minutes only.  Immediately place them into the bowl of ice water to stop the cooking process.  Drain from water completely. 
Heat a large nonstick sauté pan over high heat.  Add 2 Tablespoons vegetable oil and 1 teaspoon sesame oil to pan.  Allow to heat.   Add beans and crushed red pepper flakes and quickly sauté for 3 minutes.  Remove beans from pan and toss in a bowl with sesame seeds and salt and pepper to taste.
 
Friday, 27 December 2013 06:55

Paganini's Pantry: Marinated Olives

Ingredients

1 lemon, juice & zest

2 garlic cloves, minced
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
2 bay leaves 
1/4 tsp. crushed red pepper
1/3 cup extra-virgin olive oil
2 cups mixed olives 

 

Instructions

Heat olive oil in a small sauce pan with lemon juice and zest, garlic, rosemary, thyme, bay leaves and crushed red pepper. Remove from the heat and poor over olives and toss well. Place olives in the refrigerator to marinate overnight. 

Friday, 20 December 2013 12:02

Geek of the Week: Santa Tracker

This app show's Santa's path of travel, his current location, current speed AND what he's doing...he might be delivering presents, he might be out for supplies if you look at the app before Christmas eve...he might be sleeping on the 26th.

 

 

GooglePlay – “Santa Tracker Free”

iTunes – “Santa Tracker Christmas Free”

 

Both offer paid upgrades

Thursday, 19 December 2013 19:12

Dark Chocolate Peppermint Truffles

Yields: 20 truffles

 

8 oz. dark chocolate, chopped small

3 oz. heavy cream

4-6 drops peppermint oil

 

For Shell:

10 oz. dark chocolate, melted and tempered

Crushed starlight peppermint candies

 

Heat cream and chocolate in a small saucepan, stir with a rubber spatula until chocolate is melted.  Be careful not to scorch chocolate.  Remove pan from heat and add oil and incorporate.

 

To make hand rolled truffles:

Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.

Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons.  Chill chocolate truffle balls until extremely firm. Dip truffles directly into tempered melted chocolate and set on parchment paper to set.  While chocolate is still wet, place small piece on top.

 

To make in shells:

Melt and temper dark chocolate and line shells with chocolate.  Pipe in cooled chocolate filling.  Chill until filling is set.  Fill remaining cavity of shell mold with melted tempered chocolate.  Chill in refrigerator until firm.  Pop out of shell.  Place a small dollop of melted chocolate on top and top with a small piece of peppermint candy. 

 

Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. Truffles can be refrigerated for up to a week; frozen for up to a month.

Monday, 16 December 2013 13:53

Trees for Cars

You have probably heard about the homeless guy in New York City who wrote is own app? Leo Grand was approached by Patrick McConlogue (an app programmer) with two choices: Take $100 or an learn how to code. Grand chose to learn a job skill. The two met for an our a day for sixteen weeks using a couple of used textbooks and a refurbished Chromebook.

 

This is Leo Grand's app: Trees for Cars. Its a carpooling / ride sharing app. Simply sign in to the app and network with people who need or are offering rides. What sets this app apart from the crowd, other than getting tons of press because it was written by a homeless man, when you share a ride the app calculates the amount of CO2 you are saving and turns it into a competition between members...who can save the most CO2?

 

Available in iTunes and Google Play for $0.99

 

 
Friday, 13 December 2013 07:21

Ricotta Lemon Biscotti

*recipe by Loretta Paganini

 

Ingredients

 

1/2 cup butter, softened
1 cup sugar
1 (4 oz.) old fashion Miceli's ricotta cheese 
2 egg yolks
2 Tbsp. lemon juice
1 teaspoon lemon zest
1 teaspoon lemon extract
1 tsp. vanilla sugar
¼ tsp. salt
2 teaspoons baking powder
2 ¼ cups unsifted flour
 

Instructions

1. Combine all ingredients except flour. Beat with mixer until well blended. Beat in flour.

2. Divide dough in half, wrap in plastic and chill at least 1 hour.

3. On a well-floured surface, knead one dough portion into a smooth ball. roll ball into a long cigar shape, approximately ½” in diameter. Cut cigar into 2” pieces and form each piece into an “S” shape. Place on ungreased baking sheets. Repeat process with second portion of dough.

4. Place in preheated 375°F oven 7 to 10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.

Lemon Glaze:

With a mixer, beat 4 cups unsifted confectioners’ sugar and ¼ cup lemon juice. (Add additional amounts of lemon juice for a thinner consistency if desired.) Glaze can be divided and tined with food coloring. (Makes 1 1/3 cups).

Tuesday, 10 December 2013 07:51

Which Tile is Darker?

They're the same color. Don't believe me? Put your finger over the screen between the tiles. Mind. Blown! Right?

Monday, 02 December 2013 13:12

Puff Pastry Baked Brie Bundles

 

Yields 16 bundles



2 sheets frozen puff pastry, thawed overnight
1 egg
1Tablespoon water

Filling
1 cup(8oz) soft brie cheese, without the rind
2/3 cup cranberry chutney, recipe follows
¼ cup toasted almond slices (optional)

Preheat oven to 400 degrees F.
Take each sheet of puff pastry and slice into 8 equally sized squares.
In a small bowl mix together egg and water to make an egg wash and set aside
Place a Tablespoon of brie and 2 teaspoons of chutney in the center of each square.  Place a few almond slices as well if desired.  Brush edges of each square with egg wash and fold each corner up into the center to close.
Place puff pastry bundles 2 inches apart on a parchment lined cookie sheet.  Brush outside of bundles with egg wash.  Bake in oven until a golden brown on the outside, approximately 15 minutes.
Serve warm with additional chutney if desired.

CRANBERRY CHUTNEY
1/2  cup dried or fresh cranberries
¼ cup white wine vinegar
2 Tablespoons fresh orange juice
1 Tablespooon orange zest
2 Tablespoons granulated sugar
1 Tablespoon crystallized ginger, chopped
1 apple, peeled and diced
1 tsp. cinnamon
1/8 teaspoon salt
In a medium sized sauce pan, combine all ingredients and cook until apples are tender.  Adjust flavors to taste.

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