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.
Use this app once in a while to de-stress yourself. It is ultimately, a meditation app for people who don't want to meditate. Trace your finger, slowly around your phone screen, listen to the soft soothing music and watch the bubbles and colors change like a lava lamp. The app's principals are based on Tai Chi inspired relaxation techniques.
Olive oil, for drizzling, plus 1/4 cup
Salt and freshly ground black pepper
1 white onion, dice
1 green pepper, dice
2 Yukon potatoes, diced
1 (16 oz.) can of black beans drained and rinsed
2 cloves garlic, crushed
3 ½ cups chopped tomatoes
2 cups white wine
6-8 cups chicken stock
¼ cup tomato paste
3 Tablespoons fresh cilantro, chopped
1/2 tsp. paprika
1 tsp. red chili pepper flakes
Salt and pepper to taste
In a large stockpot, heat 1/4 cup olive oil and sauté onions, green pepper, red pepper, potato, and garlic until tender. Add the tomatoes and cook for 3 more minutes. Deglaze with white wine. Add chicken stock, and black beans. Add cilantro, spices, salt, and pepper to taste. Bring to a boil. Simmer about 20 minutes. Serve hot, garnished with fresh cilantro.
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.