Morning Show (453)

Thursday, 28 August 2014 19:37

Peach Cobbler Ice Cream

(One quart)

For Ice Cream:
5 egg yolks
1 cup sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon ground cinnamon

Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick.  Set aside.

In a medium saucepan, heat the cream, milk, cinnamon and to just a boil. Allow to cool a little. Gradually whisk into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs.  Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon.  Do not boil.

Strain mixture, cool to room temperature in an ice bath, then cover and refrigerate until completely cold. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Once ice cream is made but still in “soft serve” mode mix in crumble pieces and peach mixture.  Freeze overnight to harden completely.

For Crumble Mix in:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup unsalted butter, chopped and chilled

Preheat oven to 350° F.

Mix ingredients together until well incorporated.  Spread onto a parchment lined cookie sheet in a thin even amount. Bake until cookie like, approximately 8-12 minutes.  Allow to cool completely.  Break into chunks.

Peach Mix In:
½ cup peach juice
2 tbsps. brown sugar
2 tbsps. cornstarch
1 1/2 cups fresh peaches, peeled and diced
1/8 tsp cinnamon
1tsp vanilla bean paste

Cook ingredients together in a saucepan until mixture thickens. Allow mixture to cool completely.

Tuesday, 26 August 2014 13:31

Geek of the Week: Hyperlapse

Yesterday, Instagram announced the release of their new app that allows you to take high-quality, time-lapse video with your phone. It also takes the “bounce” out of your footage, making it look like you shot it with a Steadicam. No Instagram account required, by the way.

So far, Free in the AppStore

An Android version is in development.

Monday, 25 August 2014 08:40

Grace's MOTIVATION Monday, Aug. 25

Value in your life...

Don’t discount what you already have. There is great value in your life if you will simply open yourself up to see it, to appreciate it, and to make meaningful use of it.

Sometimes the challenges can seem so overwhelming that they block out everything else. Yet when the challenges are at their greatest is precisely when you can benefit most from connecting to the abundance in your life.

That abundance is absolutely there. So how do you see it, and make use of it?

Start by being thankful for the life you have, and for the people, places, things and events in it. Then, focus on a vision of exactly how you would like your life to be, if it could be any way you choose..... (MORE)

courtesy of




Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit

Friday, 22 August 2014 05:27

Caprese Quinoa Salad

Serves 6

2 cups quinoa
2 ½ cups water
1 cup fresh mozzarella, diced
2 cups tomatoes, diced
Salt and pepper to taste
1 recipe of herb pesto

Boil water and add quinoa.  Allow to cook until quinoa is al dente.  Drain any excess water. Cool quinoa. Mix all ingredients together in a bowl and toss with vinaigrette.


Pesto Vinaigrette
2 garlic cloves
3 cups fresh basil
1/3 cup toasted pine nuts
½ cup grated parmesan cheese
½ cup olive oil
1/4 cup white balsamic vinegar

In a food processor, mince the garlic.  Add the basil, nuts, and cheese.  Slowly add the olive oil until the sauce is desired consistency (you may use more or less of the oil). Add vinegar and allow mixture to blend.  Toss with salad

Tuesday, 19 August 2014 19:39

Geek of the Week: Ignore No More

This is the perfect app for parents who are fed up with being ignored or having their calls screened when trying to get in touch with their teen.  Once installed on your teen's Android phone, if calls or texts from specific phone numbers are ignored, the phone locks up.  It can't call, text email, IM or check social media until the user enters a code to unlock the device.  The phone can only call Mom or Dad (or any other predetermined well as 911) to check-in and get the unlock code.  So far, its only available for Android ($1.99 per device) but an iOS version is in development.

Monday, 18 August 2014 08:26

Grace's MOTIVATION Monday, Aug. 18

What you need to hear...

Many times, what you need to hear is not what you want to hear. Yet when you pay heed to what you need to hear, it can make a positive difference in the direction of your life.

It can be painful to hear an uncomfortable truth about yourself. It can also be highly useful, and even transformative.

Is there something you’ve been avoiding admitting to yourself, something you need to hear? Go ahead, put it into words, and then get busy doing something positive about it.

Do you resent others who have attempted to tell you what you need to hear? Let go of the silly resentment, listen carefully, and then move forward with newfound strength.

Truth is powerful and it can also be uncomfortable, inconvenient, embarrassing and troublesome. Truth is worth the trouble, however, and when you’re willing to accept the truth it will add great effectiveness to whatever you’re doing..... (MORE)

Courtesy of




Visit the WAVE's FB page

(Your Motivation was brought to you in partnership with: University Circle United Methodist Church, Where ALL are welcome.. all the time--visit



Serves 8

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp. honey
2Tbsp. fresh basil, chopped
1 tsp. salt
1/2 tsp. cracked black pepper
2 portobello mushrooms, cleaned & de-stemmed
2 zucchini, sliced into ribbons
2 yellow squash, sliced into ribbons
1 each red & yellow sweet peppers, washed
4 Roma tomatoes, halved & seeded
6 green onions, washed &trimmed
1 Tbsp. freshly grated Parmigiano Reggiano cheese

Prepare vinaigrette by incorporating olive oil, balsamic, honey, salt and pepper. Toss vegetables with prepared dressing and marinate for 30 minutes.

Place vegetables on the grill, cut side down, and grill until they become soft and start to wrinkle. Remove from the grill and cut vegetables into 1-inch pieces. Toss prepared vegetables with dressing. Sprinkle with fresh basil and Parmigiano before serving.

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Set up a free account at

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Friday, 08 August 2014 07:37

Coconut Flan

Serves 8

2 cups whole milk
1 cup coconut milk
1 tsp. pure vanilla bean paste
1 cup superfine sugar
1/4 cup water
3 large eggs
3 large egg yolks

To make superfine sugar, take 1 cup granulated sugar and process in a food processor to grind down to a superfine grain.

Take eight  individual soufflé cups and butter the inside to prevent sticking. Set aside. 

To make what will become the caramel of the caramel flan, in a clean, non-reactive saucepan put remaining half cup of sugar with the water.  Stir just to incorporate the sugar into the water to dissolve it.  You may want a little extra water with a pastry brush to remove sugar crystals from the sides of the pan.  Once the sugar is dissolved, stop stirring and allow the sugar mixture to heat up and turn golden brown.  You want to remove the mixture from the heat just before you think it is done or you may over cook the sugar.  Immediately dip pan in a bowl of ice water to stop the cooking process.

Pour the caramel into the 8 prepared soufflé cups. Set aside.

Heat milk, coconut milk and vanilla extract in a non-reactive saucepan until just simmering. Add 1/2 cup of superfine sugar.  Remove from heat.   

In a separate bowl whisk together the eggs and egg yolks.  Take milk mixture and slowly liaison the two mixtures to prevent the eggs from scrambling.  Then marry completely.  Pour mixtures into the soufflé cups. 

Place the cups into a baking dish with sides.  Pour water into the dish to go half way up the outside of the soufflé cups.  Very important not to get water into the soufflé cups.  Place the baking dish in the oven to bake slowly at 325° for 1 hour to 1 1/2 hours.

Flan is done when a clean knife inserted into the center of the mixture comes out clean and the mixture giggles firmly.

Remove pan from oven and remove flans from pan.  Allow the flans to cool covered overnight in the refrigerator. 

When ready to serve the flans, run a flat metal spatula around the edges to release.  You can quickly heat the bottoms of the cups with a blow torch to release the caramel. Turn the cup upside down on a dish and release.

Wednesday, 06 August 2014 07:03

Geek of the Week: TuneIn Radio

Quite simply, this app has the stream from every radio station, every talk show, everywhere. Unlike individual radio station apps where you only get one radio station's stream or iHeartRadio where you only get some radio stations...this has them all. Even stations you didn't realize were there, like HD2 side-channels, police band scanners, podcasts, and public and college campus stations. Search by radio station, format, host, team, or artist to find a the right station for you. If its streaming online, its streaming on TuneIn.

Free on iTunes and Google Play

Also free on your computer:

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