Morning Show (449)

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.

Monday, 09 December 2013 13:11

Warm Butternut Salad

Warm Butternut Salad

Serves 8

 

1/4 cup olive oil, divided

1 Butternut squash

1/4 lb. thinly sliced prosciutto

1 Tbsp. fresh sage, minced

1 cup white button mushrooms, sliced

2 cloves garlic

6 cups fresh spinach leaves, washed

2 cups fresh Arugula, washed

1 cup parmesan cheese flakes

1 cup walnuts, toasted

Salt and pepper

 

Preheat oven to 400°.

 

Cut butternut squash in half and place on a baking sheet.  Remove seeds and sprinkle with salt and 2 Tbsp. olive oil.  Allow squash to roast until tender. Remove from oven and allow to cool. Cut into medium dice and set aside.

 

Reduce oven temperature to 350°, place prosciutto on a baking sheet and allow to bake until crisp.  Remove and set aside to cool.

 

In a sauté pan, heat 2 Tbsp. oil and garlic. Add mushrooms and sage and sauté until mushrooms are cooked.  Set aside.

 

Toss arugula and spinach in a large bowl with most of the dressing (reserving some dressing to drizzle onto the finished salad).

 

Plate the lettuce and arrange the other salad components on top.  Drizzle with remaining dressing.

 

 

Balsamic Mustard Vinaigrette

 

1 cup Balsamic vinegar

1/2 cup Dijon mustard

1/2 cup honey

1/2 cup extra virgin olive oil

Salt and pepper

 

Whisk ingredients together adding oil last to create an emulsion.  Adjust seasonings to taste.

Monday, 09 December 2013 19:07

Red Panic Button

Red Panic Button

With many people, especially children and young adults getting their first smart phone this Christmas, here's some piece of mind. Red Panic Button can send emergency emails, texts and social media posts.

Pre-program an emergency contact in the app's settings. If the phone's owner is ever in an accident, in trouble or just plain lost, press the icon on your screen and it will get send your alert to your emergency contact.

Free for Android with in-app add-ons to purchase

Full version available for iPhones and iPads: $2.99



*The paid version includes emergency calling, unlimited panic contacts and of course, no ads.

Tuesday, 03 December 2013 07:45

Swiss Army Apps

Swiss Army Knife / App Box Pro

This app is an all-in-one of useful tools. Instead of downloading separate apps for a flashlight, a timer, stop watch, calculator and bubble level, this app has them all.

Swiss Army Knife: Free for Android Includes: A flashlight, unit converter, timer, stop watch, compass, bubble level, calculator, magnifying glass, mirror and ruler.

App Box Pro: $0.99 on itunes Includes a few more goodies in addition to those mentioned above: Battery Life, loan calculator, a secure wallet, tip calculator and an alarm clock.

Thursday, 21 November 2013 10:51

Pumpkin French Toast

Pumpkin French Toast
By Chef Christian Nagy
Makes 12 slices

 

8 eggs

1 cup pumpkin puree

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon clove

1/3 cup milk

3 Tablespoons butter

1 loaf challah bread

 

Maple syrup and powdered sugar for garnish

 

In a large mixing bowl, whisk together eggs, puree, cinnamon, nutmeg, clove and milk until thoroughly combined.  Dunk thick slices of challah bread into the mixing bowl allow the bread to soak up the pumpkin mixture.

 

Heat a large sauté pan on medium heat.  Add butter and allow to melt.  Add slices of bread and cook until a golden brown crisp on the outside.  Serve with syrup and sprinkled with powdered sugar.

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