Morning Show (453)

Friday, 28 March 2014 05:31

Chocolate Caramel Brownies

Serves 8

2/3 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
6 oz. semi-sweet chocolate, melted & room temperature
8 Tbsp. (1 stick) unsalted butter, melted & room temperature
1 1/4 cup granulated sugar
1 Tbsp. vanilla extract
3 lg. eggs
1/2 cup chocolate chips
¼ cup caramel topping


Preheat oven to 325° 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.  Fold in chocolate chips.

Prepare an 8 inch square baking dish by buttering and flouring the pan.

Using a spatula pour in the batter and swirl in the caramel smooth the top.  Bake in the oven until mostly done (toothpick placed in center comes out with wet crumbs) approximately 30-35 minutes.

Tuesday, 25 March 2014 06:48

Geek of the Week: Office for iPad

Microsoft Office makes its iPad debut on Thursday, March 27th.  Word, Excel, PowerPoint and OneNote will be a part of Office for iPad.  The app will be free in the AppStore but requires an Office 365 subscription.

Friday, 21 March 2014 05:48

Pancetta Provolone Studel

8-10 pieces per strudel


5 sheets of phyllo per strudel
1/2 cup (1 stick) unsalted butter, melted
1 recipe pancetta provolone filling, cooled
1/3 cup Italian seasoned breadcrumbs


1) Preheat oven to 375 degrees F.
2) Spread one sheet of phyllo dough on top of a towel, brush with butter and sprinkle Italian breadcrumbs on top, top with a second sheet of phyllo and repeat so you will have five complete layers.
3) Place filling on top of the prepared phyllo
4) Roll up jelly roll style, place on a parchment lined cookie sheet.
5) With a serrated knife cut into slices, brush with butter.
6) Bake in oven for 20 minutes or until golden brown.
* The box of phyllo will have more sheets so you can prepare three more strudels by quadrupling the recipe. Bake or wrap and place in the freezer.


Pancetta Provolone Filling

1 Tbsp. olive oil
1/2 cup pancetta, diced
1/4 cup onions, diced
1/4 cup zucchini, diced
1/4 cup Roma tomatoes, deseeded and diced
1 clove garlic, minced
2 tsp. Italian seasonings
1 cup Italian seasoned bread crumbs
1 1/2 cups shredded Provolone Cheese

In a medium sauté pan, heat olive oil.  Add onions and sauté until transparent.  Add zucchini, pancetta, garlic, tomatoes, and spices.  Sauté until vegetables are tender.  Remove and set aside to cool.  Mix in cheese.

Thursday, 20 March 2014 05:32

This is Cleveland

Positively Cleveland, has launched their latest branding branding campaign for the city: “This is Cleveland” which replaces “Cleveland Rocks”. The campaign paints the city as trendy, without the big-city ego, and as individual as the residents.  Click HERE to see the full promotional video.

Wednesday, 19 March 2014 07:20

GoPro Superman

Have you seen the GoPro Superman video yet?  Pretty awesome if you ask us!

Tuesday, 18 March 2014 06:23

Geek of the Week: Beat the Boss

My kids found this app and have been playing it relentlessly for the past week. Beat the Boss (as well as Beat the Boss 2 and Beat the Boss 3) is just that, a game where the tables are turned and you get to torture your boss. The app starts with your cartoon boss berating you...then you take out your aggression. You can throw him around the office or choose a weapon to inflict damage. The weapons range from office supplies like pencils or thumbtacks to water guns and boxing gloves on a spring to grenades, swords and artillery.

Free on both iTunes and GooglePlay

Friday, 14 March 2014 06:49

Why Is It So Hard to Find Flight MH370?

The Washington Post has a great example of why it is so difficult to find the lost Malaysian Air flight.  Click HERE to check the link and see what seach crews are up against.

Friday, 14 March 2014 06:25

Knit Top Cherry Pie

Makes two 8 inch crusts (for one cherry pie)


3 cups all purpose flour
4 oz. (1 stick) very cold unsalted butter, cubed
1/2 cup vegetable shortening
1 large egg
1/3 cup very cold water
1 tsp. salt
1 tsp. white vinegar
1 Tbsp. lemon zest

Egg wash:
1 egg
3 Tbsp. water

Cherry filling:
1 1/2 lbs. frozen sour cherries, thawed and liquid drained
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. almond extract
1/4 tsp. vanilla extract


In a large mixing bowl combine sugar, cornstarch, salt, cherries, and vanilla & almond extract. Allow to rest for 15 minutes.

In a food processor pulse together the flour, butter, and shortening until it resembles course corn meal.  Place flour mixture into a large mixing bowl.

Add egg, water, salt, zest, and vinegar to flour mixture and mix by hand just until mixture forms a dough.

Cut dough into two pieces and wrap each piece in plastic wrap, flattening each piece into a disk. Chill in refrigerator for 45-60 minutes.

Once chilled remove one disk from refrigerator and on a lightly floured surface roll out dough into a round shape.  Place dough lightly into pie pan. Fill pie with cherry filling and remove second disk from refrigerator.

Roll out second disk of dough until it is about 1 inch wider around than the pie plate. Cut dough into strips.  Take each strip of dough and weave over and under each other strip to create a lattice top. Carefully brush top with egg wash being very careful not to get egg wash in the cherry filling. 

Bake pie at 350° F until crust is a golden brown.  Serve cooled.

Tuesday, 11 March 2014 06:30

Geek of the Week: DUI kNOw

The best way to not get a DUI is to not drink and drive. But, sometimes you don't have one or you're not sure if you are safe to drive. That's where this app comes in. It uses a similar field sobriety test to those used by police. It calculates your ability to count backwards from 15 in a set amount of time. If you can do it, you're good to go. If you pause, take too long, skip numbers or give up, the app says you are not safe to get behind the wheel. Obviously, this app is not idiot proof and should be used for entertainment purposes only.

Free on Google Play

Friday, 07 March 2014 06:17

Shrimp and Asparagus Risotto

Serves 8


2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup onion, diced
2 cloves garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
4 cups warm chicken stock
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon unsalted butter 
½ lb. Asparagus, blanch & cut up
1 cup frozen baby green peas

1 lb. raw shrimp, shelled
½ tablespoon lemon zest
1 tablespoon Italian parsley, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese



In a pot of boiling water, blanch asparagus and peas. Set aside

Heat oil and 1 tablespoon butter in a large sauté pan with sides. Add onions and cook until transparent. Add garlic and dry rice. Cook until rice is coated and begins to become fragrant about 2-3 minutes. 

Add wine 1/4 cup at a time, stirring until it evaporates.

Slowly add 1/2 cup of warmed stock while stirring. Continually add stock in stages until it evaporates while constantly stirring rice for 23 minutes over medium heat.  Add shrimp and allow to cook in risotto. 

At the end of the cooking time, when risotto is "al dente", stir in remaining butter, asparagus, peas, zest, salt and pepper.

Add cheese and parsley, serve immediately.

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