Morning Show (463)

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

Friday, 17 January 2014 08:03

Pottsy Then and Now

Whenever the subject of 'weight loss' comes up on the Wave Morning Show, Dan asks everyone if they have seen Pottsy's "fat picture"?  

For those of you who haven't see it, here is the side-by-side of Pottsy in 2000 at 305 pounds and in 2014 at 188.  



Thursday, 16 January 2014 19:17

Vegetable Quinoa Soup

Vegetable Quinoa Soup

Makes 10-12 servings


3 Tbsp. olive oil                                                       

1 lg. onion, minced

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

5 qt. vegetable stock

2 cups quinoa

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1/2 cup fresh basil, chopped

Salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese


Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, potatoes and cook, stirring frequently for 10 minutes, add the wine. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the quinoa, spinach, and beans. Simmer the soup uncovered, stirring occasionally, for 45 minutes.


Season to taste with salt and pepper. Serve in large bowls with parmesan cheese.

Using big shopping carts, ignoring your freezer and not knowing the prices of the things you buy the most are just three of the biggest mistakes we make at the grocery store.  Food Network host and author, Melissa d'Arabian, shows us what we're doing wrong at the grocery store.  Click here for the full story.



Monday, 13 January 2014 11:37

FLIR One iPhone case

One of the coolest things to come out of the 2014 Consumer Electronics Show is the FLIR One iPhone case! FLIR is a brand name for thermal imaging cameras. This case will fit an iPhone 5 or 5s, has a FLIR camera built in as well as a battery pack that extends your battery life by about 50% (or 2 hours of continuous use). The FLIR One iPhone case is expected to be available later this year and should retail for around $350.



Uses: Checking for drafts or poorly insulated areas of your house, locating your friends in a dark campground or hunting for bigfoot.

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