Microsoft announced their new line of Windows 10 devices, yesterday...all intended to interact with each other:
3 Lumia smartphones (priced between $139 and $549) are set to hit shelves in December. The Continuum "Display Dock" can connect your Lumia smartphone to a keyboard, mouse and HDMI monitor...so you can use it like a little computer when you're on the go.
Microsoft Band 2 (cost: $249, available 10/30), has a curved display and a barometric sensor for extreme athletes to measure changes in altitude.
Surface Pro 4, the next in the line of Microsoft tablets.
And their first-ever laptop, the Surface Book (starting at $1,499 and available Oct. 26).
3-4 Granny Smith apples, peeled, sliced in thin 1/8 inch slices
1 Tbsp. granulated sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Water and lemon juice (for storing apples while peeling and cutting to prevent browning)
1/2 cup apple jelly
2 Tablespoons apple brandy
1 Tbsp. granulated sugar
2 apples, peeled, cored, and diced
1 tsp. cinnamon
1/8 tsp. salt
In a medium sized saucepan, combine all ingredients and cook until apples are semi-tender. Adjust flavors to taste. Allow to cool. Blend in a food processor into an apple sauce consistency
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup granulated sugar
1 Tablespoon vanilla bean paste
4 lg. egg yolks
1/2 cup unsalted butter, cut into chunks
Preheat oven to 350 degrees F.
In a food processor, pulse the flour, sugar, and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vanilla until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out pastry on a lightly floured surface with a rolling pin to 1/8-inch thickness. Press the pastry gently into the pan and run the rolling pin over the top to cut the edges of the pastry.
Line tart with parchment paper and weigh down with pie weights. Par-bake in preheated oven at 350°F for 6 minutes until light golden brown. Remove from oven and remove pie weights and parchment. Place tart back into oven and bake an additional 4 minutes to dry out the center part of tart. Remove from oven and allow to cool.
Spread apple mixture into the tart shell and then arrange apple slices on top
Place tart back into the oven and allow to bake 15-20 minutes until apples are baked.
When tart is cooled, warm up apple jelly and with a pastry brush, brush a thin layer over the tart to make it shiny.
Pay-as-you-go Internet is finally here!
Introducing the Karma wifi hotspot. The battery powered device delivers 4G/LTE wifi (powered by the Sprint's nationwide network) to up to 8 devices, and is about the size of a coaster...but don't ever set your drink on it!
The unit itself costs $149 and data is about $14/GB.
Buy 10Gigs of data and use it all tomorrow, or use it a little at a time over the next two years. It never expires. There are no contracts, no extra fees and you do not have to sign-up for Sprint.
This is perfect for anyone who owns a boat or RV, goes hunting or camping, travels for work or with the family...and wants to stay connected without burning through your cellphone data plan.
Go to YourKarma.com for more information.
Makes 2 cakes each can serve 8-12
2 large eggs
2 cups granulated sugar
2 cups AP flour
1 20 oz. can crushed pineapple with liquid
2 teaspoons baking soda
½ teaspoon ground ginger
1 Tablespoon pure vanilla extract
1/8 teaspoon sea salt
½ cup finely chopped maraschino cherries
toasted coconut flakes
Preheat oven 350 degrees F.
2. Prepare two 8x2 baking pans by greasing it with butter and flour and placing a parchment round in the center.
3. Cream together sugar and eggs. Add vanilla and pineapple with juice.
4. In a bowl mix together flour and baking soda, salt, and ginger.
5. Add flour mixture to egg mixture until incorporated. Do not overmix.
6. Fold in cherries.
7. Pour batter evenly into prepared pans.
8. Bake until golden brown and spongy firmness in center, approximately 20-30 minutes.
Coconut Rum Cream Cheese Frosting.
8 oz. package cream cheese, softened
4 oz. unsalted butter (1 stick), softened
1 cup powdered sugar (can use more if needed)
2 Tablespoon coconut rum
Whip together all ingredients until reach desired frosting consistency. To Decorate Cake: Spread frosting over cooled pineapple cake. Garnish with toasted coconut flakes. Place cake in refrigerator to chill. Serve cold.
We're into the “Leaf-Peeping” season and this map shows where, in the country, the fall foliage is at its peak. If you're planning a weekend road trip, take a look at this helpful map from SmokyMountains.com. And if you're planning a vacation to Tennessee's Smoky Mountains, this website is your one-stop site for information and cabin rentals.
This is a learning toy for your dog that is connected, via wifi, to a treat dispenser.
If your dog completes a given task with the toy, it gets a treat. *the task might be “roll the toy across the room”, it might be “roll the toy across the room in 15 seconds”, it might be “shake the toy for 5 seconds”. The dog has to figure out the task and complete it.
You can set the tasks and variables from an app on your phone...you can also track the dog's progress and treat consumption through PupCloud. The toy also has a built-in HD camera so you can stream video of your dog's playtime to any device. And you can do it all...from work!
This is a perfect trick to get your pet to exercise while nobody's home! The company launched a kickstarter campaign this week and expects roll out products early next year. PupPod.com
The personal security guard app. If you have ever felt uneasy traveling alone? Maybe it's walking home at night from a restaurant, walking through a rough neighborhood on the way to school, or you may just be unsure of yourself and your navigating ability. Just before you leave, add your destination to the Companion app, then add friends from your contacts list (the friends don't need to have the app). Your friends can track you on their phone to make sure you get where you're going. If you get nervous or are in danger, use the app to alert your friends with the handy “I Feel Nervous” button or automatically call for help with the “Call Police – 911” button. If you set it up to, the app will check your status from time to time (“Are you OK?”). If you don't click the “YES” button within a few seconds, the app automatically alerts your friends.
Makes one 9-inch cheesecake
1 1/3 cups Ginger snap cookie crumbs
6 Tbsp. (3/4 stick) unsalted butter
16 oz (2 cups) cream cheese, room temperature
3/4 cup superfine sugar
¼ cup corn starch
3 large eggs
½ cup pumpkin puree
2/3 cup sour cream
3 teaspoons pumpkin pie spice
1/4 cup evaporated milk
15 soft caramels, unwrapped
Preheat the oven to 350° F.
Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter. Press crumb mixture into pan and up sides a little of a 9 inch spring form or removable bottom cheesecake pan. Freeze crust for 20 minutes.
In a small saucepan, heat evaporated milk and caramels until the caramels are melted. Remove from heat and allow to cool slightly.
In a kitchen mixer, beat the cream cheese to a smooth consistency. Mix in sugar and cornstarch. Beat in eggs and pumpkin a little at a time. Mix in the sour cream.
Wrap the outside of the cooled spring form pan or removable bottom pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake. Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Drizzle caramel into cheesecake filling and softly swirl into filling. Fill the baking dish with boiling water to come about half way up the spring form pan.
Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap. Allow the cheesecake to cool.
Once cooled, cover top of spring form pan with plastic wrap and place in refrigerator overnight.
This web site tells you if the food in your pantry, or the expired food in your fridge, or the stuff in the back of your freezer is still good!
Food past the expiration date may not be bad. Sometimes manufacturers use those dates for quality control and inventory control at the grocery store. Use this web site when you're in doubt.
The site will also tell you if the food can go into the freezer...and for how long. Handy kitchen tips, storage suggestions, even a Q&A section.
If you can eat it, it's listed on StillTasty.com.
2 cups canned chickpeas, drained and rinsed
1 tsp. ground cumin
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. chili powder
1 Tbsp. fresh parsley leaves, chopped, a handful
½ cup roasted corn kernels
1/2 cup shredded cheddar cheese
4 sheets fillo dough
4 Tbsp. butter, melted
Place chickpeas, spices and parsley in a food processor. Blend until smooth. Fold in corn and cheese.
Place a piece of fillo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of fillo over the last buttered sheet to make 4 layers. Cut fillo into 2-inch squares.
On one corner of each of the squares, place about 1 1/2 tsp. of filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls. Place rolls on a sheet pan and butter the tops of each.
Bake in oven to 425°F for 10 to 15 minutes, until golden brown.
1 cup mayonnaise
½ cup buttermilk
½ teaspoon dried parsley
¼ teaspoon dried dill weed
¼ teaspoon dried celery seed
½ teaspoon dried garlic powder
1 teaspoon salt
¼ teaspoon pepper
Mix all ingredients together in a bowl.
2 Tbsp. olive oil
1 small onion, diced
½ cup raw bacon or pancetta, chopped into pieces
4 cups corn
1 clove garlic, minced
2 med. zucchini, diced
1 yellow bell pepper, deseeded & diced
2 cup tomatoes, chopped
2 Tbsp. fresh basil, chiffonade
2 cups cooked lentils
Sea salt and freshly ground pepper
Cook lentils according to package directions.
Heat oil in sauté pan over medium-high heat. Sauté bacon and onion until onion is transparent. Add corn, garlic, and bell pepper. Sauté 3-4 minutes. Add zucchini and tomatoes. Stir occasionally, until vegetables are tender.
Add remaining ingredients including lentils and sauté together until all incorporated and cooked through.
If you drive your personal vehicle for work and have to turn in mileage reports, this app is a must-have. MileIQ tracks and records your drives and logs them, calculating the distance and value. When you're looking at the report and notice that the app logged your drive to lunch or to the ballgame, swipe left to classify it as “personal”. The app automatically creates a mileage log that's compliant with the IRS (calculating at 57.5 cents per mile), you can add tolls or parking expenses, then export the data as a spreadsheet or PDF.
THE DOWN SIDE: The app uses your phone's GPS to calculate your trips, which uses more battery life...but the company says GPS use is minimal and won't be the constant drain that a navigation app would be. Also, you only get 40 free drives per month...you can upgrade to $6 per month for unlimited drives (the company notes, an 11 mile drive earns you $6.16 worth of deductions, which covers the cost of the app).
This is one of the highest rated, free video editing apps available on the market. Shoot video right from the app or use video shot from your phone's native camera; trim or crop the clips the the length you want, zoom in or out, adjust the color; select from several transition effects like dissolves and wipes; add graphics to your video (like a newscast), using pictures from your library or taken fresh with the camera. There is also a large library of themed overlay graphics, animations and stickers you can add to give your video some pizazz! The app can upload videos directly to YouTube, social media or email. The app is fun for kids to play with, it's also a great tool for students to add a video component to their class projects.
Watch the video below. Made this morning, with VideoShow!