7 oz semisweet or bittersweet chocolate, chopped
2 oz unsalted butter
4 egg yolks
1/4 cup granulated sugar
2 teaspoons peppermint extract
1 cup heavy cream
2 tablespoons powdered sugar
Chopped or shaved chocolate for garnish
Over a double boiler melt chocolate and butter until smooth. Set aside to cool slightly.
Over a double boiler, whisk together egg yolks and sugar until sugar is melted and eggs are over 165 degrees F. Stir constantly to prevent eggs from coagulating. Remove from heat and mix in chocolate butter mixture.
In a kitchen stand mixer, whip heavy cream, powdered sugar and peppermint extract until soft whipped cream. Fold in chocolate egg mixture. Pipe or spoon into individual tartlets and chill in refrigerator to set.
Sprinkle with chopped chocolate to serve.
Chocolate Tart Dough:
7 oz. AP Flour
1.5 oz cocoa powder
3.5 oz unsalted butter, chopped and chilled
3.5 oz. confectioners’ sugar
¼ teaspoon salt
2 large eggs
Place into a food processor sugar, flour, salt and cocoa powder and pulse the processor to combine the ingredients. Add cold butter pieces and pulse to combine until it resembles large cornmeal. Add the eggs and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes. Remove dough and roll out to ¼ inch thick. Place into 8 individual tartlet pans that have been greased and lightly floured.
Place tart pan into a preheated oven at 350 degrees and bake shell for 12-18 minutes. Remove shell from oven and allow to cool.
A new web browser extension may help keep the magic alive a little longer for some young web surfers, by blocking content with “untruths” about St. Nick. The questionable content is covered up with an image of the man, himself watching you. *Note: it takes a moment or two for the extension to scan the contents of the page and kick into action. Most likely, though, it will work faster than your child can read.
The extension is free for Chrome and Firefox.
8oz smoked trout
8oz cream cheese
Zest and juice of one lemon
2tsp drained capers
1tsp fresh dill, finely minced
salt & pepper
1 cup toasted walnuts
1Tbsp sesame seeds
35 thin pretzel sticks
In the food processor, blend together capers, trout, lemon juice, cream cheese, salt and pepper until smooth. Adjust to taste. Pipe or scoop into small gumball sized balls (approx 24 balls). Cover and chill mousse overnight in the refrigerator. Chop 10 pretzel sticks, dill, toasted walnuts annd sesame seeds into small pieces and mix together.
Place remaining pretzel sticks inside each ball to resemble a lollipop.
Roll the ball in the chopped mixture.
Its the holiday shopping season. And here's an app that will help you keep track of all the gifts you have bought or plan to buy.
It keeps track of the people you plan to buy for, the gifts they want, and what you're buying. The app also has a countdown til Christmas, so you know how much shopping time you have. It even keeps track of your budget.
Free in iTunes
Whether you're trying to map out your Black Friday camping spot, trying to kill time while the turkey cooks, or just curious about Black Friday deals, this is the web site and app for you!
A complete listing of store sale ads, access to coupons and you can even create a wish list from the things you find in the ads to streamline your Friday shopping.
1 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup molasses
1 ½ tsp. vanilla
1 egg, beaten
4 cup all-purpose flour
¾ tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
In a saucepan combine the butter, brown sugar and molasses. Cook and stir over medium heat until butter is melted and sugar dissolves. Remove from heat and pour the mixture into a mixing bowl. Stir in vanilla and cool for 5 minutes. Add egg and beat well. Set aside.
In another bowl, sift together flour, soda, cinnamon, ginger and cloves. Add to the butter mixture in thirds. Mix well after every addition. Divide dough in half. Wrap each half in plastic wrap and chill for 2 hours or over night.
Pre-heat oven to 350˚.
On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time. Cut and trim cookies. Place on an ungreased cookie sheet and bake for 8-10 minutes. Cool and decorate.
Meringue Powder Royal Icing
Makes 2 cup of icing
1/2 cup meringue powder
1 cup cold water
2 lb. 10X confectioners’ sugar
2 teaspoon lemon extract
Green food coloring
Add meringue powder to cold water in a mixing bowl. Beat on medium speed until you see soft peaks.
Add sugar, one cup at a time, beating the mixture after each cup. (Beat for a total time of 5 to 7 minutes) Fold in green food coloring. Store in an airtight container until ready to use.
This app for Android phones puts a row of quick launch icons on your lock screen or notification bar, so you can go directly to the apps you use most.
The cool part is, depending on where you are and what time of day it is, the icons may change based on the apps you use most.
You might see Maps available when you leave work, but Facebook may be on the screen while you're at work.
Yield: 24 3-inch Squares
1 3/4 Cups Sugar
3/4 Cup Water
1 Tbsp Lemon Juice
1 Tbsp Rose Water
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer and cook
about 5 minutes to dissolve sugar and thicken. Remove syrup from heat, stir in rose water, and
cool until needed.
1 lb Pistachios, shell off
2 Tbsp Sugar
1/2 tsp Cinnamon
1/4 Cup Water
In a food processor, pulse pistachios, sugar, and cinnamon until nuts are finely chopped. Add
water and process briefly to incorporate. The mixture should be fairly dense and sticky. Reserve
for later use.
2 Cups Clarified Butter
1/4 Cup Vegetable Oil
Generously brush a 13-inch x 17-inch sheet pan with clarified butter. Combine the rest of the
clarified butter with the vegetable oil.
1 lb Phyllo Dough
1 Cup Graham Cracker Crumbs
Working quickly, place a phyllo sheet on the sheet pan, brush it with butter, and give it a light
sprinkling of Graham cracker crumbs. Repeat until the phyllo is eight sheets thick.
Using both hands, crumble the reserved pistachio mixture over the phyllo in an even layer, being
sure to get the filling to the edges of the pan. Do not try to make the filling perfectly flat and do not
press down on it overly much or the baklava will be very dense after baking.
Place a piece of phyllo over the nut filling and gently press it into place. Brush the phyllo with
butter, sprinkle with Graham cracker crumbs, and cover with another layer of phyllo. Repeat until
the phyllo is eight layers thick. Butter the last sheet of phyllo, but do not put Graham cracker
crumbs on the top layer.
Trim the excess phyllo from the edges of the baklava with scissors or a very sharp knife. Using a
very sharp paring knife and cutting all the way down to the sheet pan, cut the baklava into 3-inch
squares. (You will be making four rows and six columns on the pan.)
Bake the baklava in a 325 degree F oven for 45 minutes. Turn the temperature to 400 degrees F
and continue baking until crisp and golden brown, about another 15-20 minutes. Remove the
baklava from the oven and pour the cooled syrup evenly over the top of the pastry. Let cool.
Serve at room temperature or chilled.
This app is the brain child of a 15-year-old girl named Trisha who was taken with the story of another girl who had been cyberbullied so badly, she committed suicide. Trisha says “the adolescent brain is like a car with no breaks.” Her app pumps the brakes for teens before they post anything negative.
ReThink is a keyboard app that analyzes texts, emails and social media posts, then alerts the user if it detects any negative comments. Forcing you to ReThink before posting.
Trisha says, through her research, she discovered that, when given the opportunity, 93% of the time, teens will change their minds and not post.
5 oz, unsalted butter, at room temperature
1 cup confectioner’s sugar
2 tsp. vanilla sugar
6 eggs, separated
1/2 cup sugar
1 1/4 cups cake flour, sifted
5 oz. semisweet chocolate, melted, cooled
16 oz. apricot jam
8 oz. semisweet chocolate
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
Lightly butter and line a 9-inch cake pan with parchment paper. Dust lightly with flour.
Preheat oven to 350°F.
Cream together butter and confectioner’s sugar. Add egg yolks, one at a time, and beat until thick. Mix in the melted and cooled chocolate. Beat egg whites with salt until foamy, slowly add the sugar and beat until stiff peaks form, but they are not too dry. Add 1/4 of the egg whites to the chocolate mixture, gently fold it in to lighten up and then fold in the rest of the whites until you can still see some of the whites. Add in cake flour in two additions, be very careful not to over mix.
Pour into prepared cake pan and bake 45-50 minutes, until a cake tester comes out clean. Cool cake for 10 minutes, run a knife around the edge of the pan and invert cake onto a cooling rack. Remove parchment paper and let cool.
Cut cooled cake in half, horizontally, heat jam with 1 tablespoon of water, spread some jam on the bottom layer and tope with second layer. Cover cake with jam and refrigerate.
Melt chocolate glaze in a heatproof bowl over simmering water. Heat cream until it starts to bubble on the edge, pour over chocolate, add butter and stir until smooth. Cool to room temperature and cover cake. Chill until chocolate has set. Serve with whipped cream.
Here's a way to take your Halloween costume to the next level!
Digital Dudz by MorphSuits: T-Shirts, costumes and masks with a built-in pocket to hold your cellphone...and a companion app that shows a moving image on the screen.
For instance: A cyclops mask and the phone makes it look like the cyclops' eye is moving. Most of the shirts and masks show a face with a moving eye...but there are also shirts that show what looks like a beating heart, pulsing intestines, or a pile of squirming maggots.
*Parents, don't worry, there are also kids shirts available with moving cartoon eyes.
The app is free and the shirts, costumes and masks range from $12 to $60.
The company even has a line of Christmas apparel with animated yule logs and Santas!
For more go to MorphSuits.com/Digital-Dudz
By Loretta Paganini
1 (2 lb.) butternut squash
3 Tbsp. olive oil
2 Tbsp. butter
2 cloves garlic, finely chopped
1 shallot, finely diced
1/2 cup dry white wine
2 cups Arborio rice
4 cups chicken stock
2 Tbsp. parmesan cheese, freshly grated
1/4 cup crumbled gorgonzola cheese
Salt and pepper
2 oz. diced pancetta
1/2 cup walnut pieces, toasted
Remove the top and bottom of the squash. Peel away the skin, cut in half lengthwise, remove the seeds and cut the flesh into 1/2-inch dice. Repeat process with the other piece.
Place on a large baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Mix well and cook in a preheated oven at 350°F for 15 minutes, until soft and slightly browned.
Add the remaining olive oil to a heavy sauté pan and brown the pancetta. Add the butter, garlic and shallots and sauté gently for 3 minutes, until softened but not colored.
Add the rice and stir well to coat the grains with the oil and butter. Add the wine and deglaze the pan for about 2 minutes or until the alcohol has evaporated. Add the hot stock a ladle-full at a time, stirring until each addition is absorbed into the rice. Keep rice covered with liquid at all times. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.
Remove the squash from the oven; add to the risotto with the parmesan and remaining butter.
Remove from heat and stir in Gorgonzola and walnuts. Season to taste with salt and pepper and stir gently. Serve immediately.
Well, here we are, October 21st 2015. The date, in the future, that Marty McFly and Doc Brown traveled to in Back to the Future II.
Matt Singer from ScreenCrush.com breaks down every one of the movie's predictions about the future to see where reality stacks up against fiction.
Check it out! HERE.
5 large baking potatoes
6 oz shredded cheddar cheese
½ cup sour cream
½ cup crumbled cooked bacon
¼ cup chopped scallions
Salt and pepper to taste
Preheat the oven to 400 degrees F
Prick a potato with a fork then bake potatoes in oven on a cookie sheet until fork tender. Allow them to cool. Cut in half and scoop out half of the potato inside of each half. Leave some flesh inside the potato halves.
Take the scooped out potato filling and mix with cheddar cheese, half the scallions and bacon. Set aside.
Heat vegetable oil to 360-380 degrees F. Fry the potato halves until slightly crisp. Set aside on paper towels to drain excess oil.
Place potatoes on a parchment lined cookie sheet and load each potato half with potato cheese mixture.
Place potatoes in oven to bake 5-8 minutes or until the cheese is melted.
Top with a dollop of sour cream and remaining scallions and serve.