Mary Boeshore's Butterscotch Brownies and Daphine Oz's "Make-Under" Brownies

Courtesy of Mary Boeshore

Hi Friends,

Make a healthier batch of brownies with Daphne Oz's brownie recipe, using Stevia, coconut oil, and other healthy alternatives!

Mary Boeshore's Butterscotch Brownies
Ingredients
1 pkg of butterscotch flavored pieces (12 oz.)
½ cup of butter
2 cups of brown sugar
4 eggs
1 tsp. of vanilla
1 ½ cups of flour
2 tsp. of baking powder
1 pkg of semi sweet chocolate pieces (12 oz.)

Directions
Take butterscotch pieces and butter and put them in a microwave bowl and stick them in microwave. Melt them. Stir in brown sugar. Let it cool. Stir in eggs and vanilla. Mix in flour and baking powder. Mix in chocolate pieces. Spread in 13x9x2 pan. Bake at 350 degrees for 20 minutes

Daphine Oz's "Make-Under" Brownies
Ingredients
1 pkg of butterscotch flavored pieces (12 oz.)
¼ cup apple sauce
¼ cup softened coconut oil
½ cup brown sugar
¼ cup Agave
3 tsp Stevia
3 T molasses
2 eggs
2 egg whites
1 tsp vanilla
Pinch of sea salt
1 cup flour (Could also do a whole wheat or spelt flour using half of what is recommended for all-purpose flour)
1 cup finely ground Quaker oats (NOT quick-cooking); whiz in food processor
2 tsp baking powder
12 oz. 70% cocoa or more dark chocolate, broken into small pieces

Directions
Take butterscotch pieces and coconut oil and heat on stovetop to melt, being careful not to burn. Once melted, take off heat and allow to cool for 2 minutes. Stir in apple sauce, brown sugar, agave, Stevia and molasses. Beat in eggs and vanilla and pinch of salt. Stir in flour, oats, and baking powder. Mix in chocolate pieces. Spread in 13x9x2 pan. Bake at 325 degrees for 35 minutes.

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Live well,
Yvonne

Crisp Bedroom by Shane Reilly

Hi Friends,

The crisp handsome look of this room was created by four key elements: a dark navy wall-to-wall carpet that adds to the formality, soft gray walls that help bring on sleep, striped drapes that add to the height and masculinity of the room, and an ivory bedspread and upholstered headboard that are soft and inviting.

Check back for more ideas and hit those box and discount linen stores for the best deals to reproduce this room on a budget.

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Live well,
Yvonne

Ceasar Stuffed Eggs

Courtesy of Keysha McGrady/ ABC

Hi Friends,

Rachael Ray's new "Big Orange Book" is the biggest ever collection of new 30-minute meals and includes kosher meals, meals for one, veggie dinners, holiday favorites and more.

Ingredients
12 large hard-boiled eggs, peeled
1 small garlic clove
2 teaspoons anchovy paste
A handful of grated Parmigiano-Reggiano, 3 to 4 tablespoons
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of ½ lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves from the heart, finely chopped

This is the one Rachael Ray is famous for, and it's by far her most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.

Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper, and half the finely chopped lettuce. Mash until smooth and check the seasonings.

Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped greens.

MAKES 1 DOZEN

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Yvonne

Chicken Cordon Bleu Bundles Recipe

Courtesy of Chef "Big Daddy" Aaron McCargo

Hi Friends,

Chef Aaron McCargo, Jr.competed on and won the fourth season of "The Next Food Network Star" in 2008, and is the host of Food Network's "Big Daddy's House." His cookbook, "Simply Done, Well Done," was released in April of 2011. For more information about Aaron, visit his website at Aaronmccargo.com.

Today we get to enjoy Chef "Big Daddy" Aaron McCargo's recipe for Chicken Cordon Bleu Bundles.

Bon Appétit!

Chicken Cordon Bleu Bundles
Ingredients
4 whole scallions, trimmed
1 ¼ cups diced low-sodium cooked ham
½ cup torn or coarsely chopped cooked chicken breast
¼ cup diced Swiss cheese
1 tablespoon diced shallots
1 tablespoon sliced scallions, white and green parts
1 tablespoon all-purpose flour
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted

Directions
Preheat the oven to 400°F.

In a wide skillet filled with simmering water over medium-high heat, blanch the whole scallions until softened, 2 to 3 minutes. (Alternatively, soften the scallions in a microwave-safe dish covered with plastic wrap. Microwave on high power for 2 to 3 minutes.) Drain and set aside to cool.

In a large bowl, toss together the ham, chicken, cheese, shallots, sliced scallions, flour, salt, and pepper.

Brush each sheet of phyllo dough with melted butter and stack the sheets. Cut the phyllo stack into quarters, and spoon equal amounts of the ham-chicken mixture in the center of each quarter. Pull the corners of the quarters up over the filling and tie them closed with the blanched scallions. Brush the bundles with melted butter. Arrange the bundles on a baking sheet and bake for 8 to 10 minutes, until golden brown and the filling is heated through.

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Yvonne

Tuxedo Strawberry Recipe

Courtesy of Buddy Valastro

Hi Friends,

Buddy Valastro is an accomplished master baker, cake decorator, owner of Carlo's City Hall Bake Shop & Café in Hoboken, NJ, and star of TLC's hit reality show, "Cake Boss." Buddy and his cakes have also been featured on "The Today Show," "Good Morning America," "The View," and "The Sopranos." For more information about Buddy, visit Carlo's City Hall Bake Shop & Café's website at carlosbakery.com.

Today "Cake Boss" Buddy Valastro shares his recipe for Tuxedo Strawberries!

Bon Appétit...

Tuxedo Strawberries
Ingredients
6 - 8 big, beautiful, ripe strawberries with stems (Driscoll’s are good)
6 ounces Callebaut dark chips (bitter or semi-sweet)
6 ounces white chocolate chips

Instructions
1. Rinse and thoroughly pat dry the berries. If cold, bring to room temperature.

2. Line a small plate or cookie sheet with wax paper, parchment or foil. Set aside.

3. Place the chocolates into two small heatproof bowls. Bring two small pots of water to the simmer. Set the bowls of chocolate over the simmering pots of water. Let the steam gently heat the chocolates, stirring very gently (so as not to create air bubbles), occasionally, until the chocolate is melted and smooth.

4. By the stem end or leafy crown, dip and turn each strawberry to coat in the white chocolate. Give the berry a quick twist to allow excess to drip back into the bowl, and place berry on lined plate. Repeat with all berries, and refrigerate to harden white chocolate. When hardened, dip each side of the strawberry in dark chocolate to create the tuxedo jacket. To create designs (such as buttons and bow ties) on your strawberries, pipe melted chocolate into a parchment bag with a fine tip, and add chocolate detailing. Place in the refrigerator to harden chocolate. The strawberries are best-eaten same day.

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Live well,
Yvonne

Happy Father's Day!

Hi Friends,

Strong hands, Gentle heart, Quiet wisdom, Great love, these are the important things that make a Wonderful father.

Happy Father's Day!

Check back for more creative ideas and enjoy all the timeless treasures of Father's Day; the warmth of home, the love of family and the company of good friends.

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Live well,
Yvonne

"Cake Boss" Buddy Valastro's Rigatoni alla Vodka and Stuffed Artichokes Recipes

Courtesy of Buddy Valastro

Hi Friends,

Buddy Valastro is an accomplished master baker, cake decorator, owner of Carlo's City Hall Bake Shop & Café in Hoboken, NJ, and star of TLC's hit reality show, "Cake Boss." Buddy and his cakes have also been featured on "The Today Show," "Good Morning America," "The View," and "The Sopranos." For more information about Buddy, visit Carlo's City Hall Bake Shop & Café's website at carlosbakery.com.

Today "Cake Boss" Buddy Valastro shares his recipes for Rigatoni alla Vodka and Stuffed Artichokes! Bon Appétit...

Rigatoni alla Vodka
Ingredients
Extra virgin olive oil
1/2 small onion, chopped
6 slices prosciutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves

Instructions
1. Fill a large pot with water and bring to a boil.

2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.

3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.

4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.

5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.

Stuffed Artichokes
Ingredients
4 globe artichokes
2 lemons
3 cups Buddy's Breadcrumbs (see recipe)
1/2 cup grated pecorino cheese
1/3 cup minced prosciutto
3 plump cloves garlic, roughly chopped
2 Tablespoons chopped parsley
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1/2 cup olive oil, plus extra
Chicken stock
Chunk parmesan

Instructions
1. Prepare the artichokes: Trim the stem off the bottom so artichokes can stand flat. Peel attached stem. Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves. With a spoon, scoop out the choke in the center of the artichokes. Cut one lemon in half and squeeze into a large bowl of cold water. Toss in the squeezed halves and artichokes to prevent discoloration while you make the stuffing.

2. In a bowl, combine the breadcrumbs, pecorino, prosciutto, garlic, herbs, chili flakes, pepper, zest from remaining lemon and olive oil. Taste for salt -- may not need any; adjust accordingly.

3. Drain artichokes. Working with one choke at a time, set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each. Fill cavity with crumbs, or alternately, pat crumbs over top.

4. Set the chokes in a pot fitted with a tight lid large enough to accommodate snugly. Pour stock in approximately 1/3 up the sides of the chokes.

5. Bring stock to a boil, cover pot, and reduce heat to a low simmer. Cook, 30-35 minutes until a center leaf pulls out with ease and flesh is tender. Remove chokes from pot, garnish with a few slices of Parmesan and serve warm or at room temperature.

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Live well,
Yvonne

Elegant Loft Living

Hi Friends,

Are you suffering from a formal division of space in a Studio or Loft? In this designer room, stainless steel shelving acts as a room divider between the living room and bedroom area. Frosted glass makes up the upper half of the shelves for privacy and adds to the elegance of the space.

Check back for more ideas and enjoy large living in your large space.

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Live well,
Yvonne

Waldorf Salad Recipe

Courtesy of Chef Alex Guarnaschelli

Hi Friends,

Chef Alex Guarnaschelli shares her special recipe for a delicious Waldorf Salad!

Waldorf Salad
6-8 servings

Ingredients
Dressing:
2 egg yolks
one half teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Three quarters of a cup of extra-virgin olive oil

Salad:
One and a half cups of seedless red grapes, stemmed, washed and dried
1 tablespoon powdered sugar
1 tablespoon extra virgin olive oil
One and half cups chopped walnuts, toasted
1 cup celery stalks (the inner yellow ones), cut into half-inch “half moons”
2 heads green leaf lettuce, leaves separated, washed and dried

Directions
1. Preheat the oven to 350F. Make the dressing: In the blender, combine the egg yolks, salt, sugar, lemon juice and white wine vinegar. Blend until smooth and, with the blender running, pour the olive oil steadily and slowly through the top. When all of the oil has been added, stop the blender. Transfer to a bowl and taste for seasoning.

2. In a medium bowl, toss the grapes with the powdered sugar and olive oil. Arrange in a single layer on a baking sheet and bake in the oven until they skins start to wrinkle, 12-15 minutes. Remove from oven and set aside to cool.

3. Assemble the salad: Toss walnuts, celery, lettuce leaves and grapes in a bowl with a pinch of salt and pepper. Add the dressing and toss to coat. Serve immediately.

A Manhattan native, Chef Alex Guarnaschelli is the Executive Chef at celebrity hotspot, Butter restaurant in New York City. She was a competitor on Food Network's Iron Chef America, is the host of the Food Network’s "Alex’s Day Off," and has appeared as a judge on Food Network competition shows "Food Network Challenge," "Chopped," and "The Best Thing I Ever Ate." Guarnaschelli is currently the host of her own Food Network show, "Alex’s Day Off."

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Live well,
Yvonne

White Walls are Back by Linda Sullivan

Hi Friends,

A neutral paint scheme balances with dark flooring and wood finishes and brings emphasis to architectural elements.

Tip: Minimal use of color will provide a timeless elegance that never goes out of style.

Check back for more great ideas.

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Live well,
Yvonne