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.
1 cup powdered sugar
3 Tablespoons lemon juice
Stir together until combined. Drizzle over pound cake.
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!
Grilled Chicken with Orange Mustard Glaze
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
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.
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.
Both offer paid upgrades
Yields: 20 truffles
8 oz. dark chocolate, chopped small
3 oz. heavy cream
4-6 drops peppermint oil
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.
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
*recipe by Loretta Paganini
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
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.
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).
Yields 16 bundles
2 sheets frozen puff pastry, thawed overnight
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.
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.
Warm Butternut Salad
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.
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.
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.
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.