Morning Show (439)

Friday, 21 February 2014 06:17

Wedding Soup with Turkey Meatballs

Serves 8



2 eggs

1/4 cup bread crumbs

1/4 cup grated Parmesan

8 oz. lean ground turkey

1 sm. onion, minced

1/4 cup fresh Italian parsley, chopped

1 tsp. garlic, minced

1 tsp. salt

1 tsp. freshly ground black pepper


8 cups chicken stock

1 lb. spinach, coarsely chopped 

4 eggs

2 Tbsp. freshly grated Parmesan

Salt and freshly ground black pepper


To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.


To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Whisk the eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the boiling broth, stirring gently with a fork to form thin strands of egg. Add the meatballs and Swiss chard and simmer for 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls to serve.

Tuesday, 18 February 2014 07:35

Geek of the Week: Pulse Point

Tied in with 911, this app helps first responders in cardiac emergency situations.  After the dispatchers sends an ambulance to the scene, an alert is sent to app users who are in the immediate area.  The hope is that someone 50 feet away could perform CPR and potentially save a life in the time it takes an ambulance to arrive.  *The alerts are only sent for victims in a public place like a park or a mall.  After downloading the app, select Cleveland EMS and Westshore Fire Departments in the settings.  Pulse Point currently works in the cities of Cleveland, Westlake, Bay Village, Rocky River, Fairview Park and North Ridgeville.  Free in GooglePlay and iTunes


Friday, 14 February 2014 05:49

Dark Chocolate Irish Cream Truffles

Yields: 20 truffles


10 oz. 72% dark chocolate, chopped small

1/2 cup heavy cream

2 Tbsp. Irish Cream Liquor


To Finish:

¼ cup cocoa powder

1/3 cup raw sugar

Blend cocoa powder and raw sugar together in a food processor


Heat cream in a small saucepan.  Pour cream into chocolate in a medium sized metal bowl and stir with a rubber spatula until chocolate is melted.  Add liquor and incorporate. 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.  Roll truffles into round shape – cool again if necessary then roll in finishing powders. 


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

Friday, 07 February 2014 06:14

German Chocolate Cupcakes

About 24 small cupcakes


For the cupcakes:


¾ cup chopped bittersweet chocolate, do not use chips
6 Tbsp. water
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 lg. eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 lg. egg yolks
3 oz. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the chocolate icing:
8 oz. bittersweet or semisweet chocolate, chopped
1 1/2 oz. unsalted butter
1 cup heavy cream


Line 2 muffin tins with liners. Preheat the oven to 350°F.


Melt chocolate together with the 6 Tbsp. of water. Stir until smoothallow to cool to room temperature. 


In a kitchen mixer, cream together butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Add in the melted chocolate and egg yolks. Mix together. 


Sift together the flour, baking powder, baking soda, and salt.


Mix in half of the dry ingredients into the  butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.


In a separate bowl, whip the egg whites until frothy then add in a 1/4 cup of sugar until they form soft peaks. 


Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.


Divide the batter into the muffin cups about 2/3 full and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.


While the cakes are baking and cooling, make the filling and icing.

To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 oz. butter, salt, toasted coconut, and pecan pieces in a large bowl.


Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°F.)


Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)


To make the icing:


Heat the cream, chocolate and butter stirring until chocolate is melted and mixture is smooth. Let sit until room temperature.

To assemble the cupcakes:


Once the cupcakes have cooled, use a tool to push down the center of the cupcake creating a small hole.  Place a small amount of filling inside each cupcake.  Top with chocolate icing and serve.

Tuesday, 04 February 2014 07:16

Geek of the Week: Facebook Paper

Facebook Paper for iOS. If Facebook and Flipboard and Pintrest had a baby...this would be it. It changes the way you view your newsfeed on your phone. Photos are more prominent and scrolling is side-to-side (like in your gallery) instead of up and down. You can also organize your interests into tiles and flip through news stories. Free for iPhones iPad or Android versions yet.

4 cups all purpose flour

1 pkg. dry active yeast

1 cup warm milk, scalded & skimmed

1/2 cup granulated sugar

1/3 cup butter, melted

1 tsp. salt

2 eggs

Bun filling:

2 granny smith apples, peeled, cored, and diced small

1 cup brown sugar, firmly packed

3 Tbsp. cinnamon

1/3 cup unsalted butter, softened

Dissolve yeast in warm milk.

Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.

Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.

Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.

Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.

Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.


Cream Cheese Drizzle

2 sticks butter, softened

3 cups confectioners’ sugar

1/2 cup cream cheese

1 tsp. vanilla extract

1/4 tsp. salt


Whip together all ingredients. Drizzle over warm buns.

Monday, 27 January 2014 12:33

Level Money

With less and less of us carrying cash around, this is the digital equivalent of opening your wallet.


It automatically detects your income and fixed expenses, then calculates your available spending money for the day, the week or the month. Just link your bank accounts and credit cards to the app and it does the rest.


Every time you make a purchase, the app updates and deducts that amount from your available spending total.


The display is very simple, it looks kind of like a fishbowl being emptied of water.  Every time you spend money, the water level in the fishbowl drops.  When the bowl is is your wallet.  *fishbowl image is an analogy, actual image is a circle with color filled-in


Free on both Android and iPhone

Thursday, 23 January 2014 14:15

Chocolate Brownie Pops

Chocolate Brownie Pops
Makes 20 brownie pops
1 1/3 cups all purpose flour
1/4 tsp. salt
1 tsp. baking powder
12 oz. semi sweet chocolate, melted & room temperature
½ lb. (2 sticks) unsalted butter, melted & room temperature
2 1/2 cups granulated sugar
2 Tbsp. vanilla extract
6 lg. eggs
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk together eggs, melted chocolate, melted butter until incorporated.  Add sugar and extract and mix until incorporated. Sift in flour, baking powder and salt and mix just until incorporated.
Pour into a buttered and floured baking dish and bake until firm. 
To make pops:
3 cups semisweet chocolate
Variety of sprinkles
20 lollipop sticks
1 large piece of foam (to place cooling dipped brownie pops)
Remove outer crust of the brownies and set aside. Place brownie in a large bowl. Break up brownie to soften and roll a small amount into quarter-sized balls. Place a lollipop stick in each ball and press around base to hold steady. Place on a parchment  lined cookie sheet and freeze until firm.
Over a double boiler, melt chocolate. Dip frozen brownie balls into the melted chocolate, evenly coating. Spin lightly to remove drips and then sprinkle with decorations of your choice.
Stick the sticks into a piece of foam to hold in place while you wait for them to set and place in refrigerator. 
Tuesday, 21 January 2014 10:30

Target's Email

Last week, Target sent an email to about 70 million customers offering apologies and free credit monitoring for the next year.  Great, right?  Unfortunately, whenever someone tries to do good, there is someone right behind them, trying to do wrong.  Target says they have identified and stopped at least 12 scammers who were posing as the store, sending similar emails.


In the wake, Target suggests not clicking on links in any such emails and certainly not providing personal information through them.  

Instead, go directly to

Monday, 20 January 2014 11:19

Food Gawker App

Here's the mobile companion of the popular foodie website! Full of “food porn” (tastefully taken pictures of food and drink that make you want to eat right now), this app has photos and recipes for food and drinks, searchable by keyword...or you can browse randomly.


This app is for serious foodies or foodie wannabes. If you're looking for simple, 20 minute, one-pan, one-spoon recipes to make between soccer and band practice, keep walking bub.

Pictures, recipes, food blogs and restaurant reviews you can save, email or share on a number of social media sites.


FREE - iTunes

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