by Ryan Fu •
Virgin Chocolate Chunk Brownies With Maple & Benton Bacon
- 4 ounces bittersweet chocolate pieces
- 1/3 cup extra virgin olive oil
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons maple syrup
- 1/4 teaspoon sea salt
- 1/2 cup whole wheat pastry flour
- 1/3 cup cooked bacon
- Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
- Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
- Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
5. Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
WASHINGTON – If you get a call from the number (202) 609-7070, the Internal Revenue Service is warning you not to answer the phone.
IRS officials said those who call from this number are impersonating the IRS agents and demand payment for fake tax liens.
Authorities said the phony agent, who usually has a heavy accent, will call or leave a voice mail saying you owe money to the IRS and if it isn’t paid immediately you will be arrested.
The IRS says they have received 90,000 complaints to date about the scam and about 1,000 people have lost an estimated $5 million from the fraud.
The IRS said it will never:
- Never ask for credit card, debit card or prepaid card information over the telephone
- Never insist that taxpayers use a specific payment method to pay tax obligations
- Never request immediate payment over the telephone and will not take enforcement action immediately following a phone conversation. Taxpayers usually receive prior notification of IRS enforcement action involving IRS tax liens or levies
If you get a call you believe to be a part of this scam, the IRS urges you call 1-800-366-4484 to report the incident.
True Belgian Waffles Recipe
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 Eggland’s Best Eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Full speech & presentation of Stuart Scott receiving the 2014 Jimmy V Perseverance Award.
In this feature, he shares his emotional battle with cancer and follows Jimmy V’s motto to never give up.
Stuart was diagnosed with appendiceal cancer in 2007 and then it came back two years later. Currently, he is still undergoing treatment. He was hospitalized in the last 10 days. 7 day stay in the hospital due to liver complications and kidney failure and 4 surgeries in 7 days. Until a few day’s ago his future was uncertain…
During Stuart’s speech, he talked about living life to the fullest while you’re alive. He also said that it’s about leaning on others for help and not just fighting the battle alone. Stuart even brought his youngest daughter on stage to give her a hug, it was incredibly moving.
What a truly and powerful speech delivered at the 2014 Espy’s.
Show’s us all what is possible even in the face of death!
Credit: Power of Positivity
Georgia Peach Pie
- 2 2/3 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
- 1/2 cup ice water
- 8 large, ripe but firm peaches (3 1/2 pounds)
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
- Bourbon Whipped Cream, for serving
- In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
- On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
- Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
- Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
- Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.
MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.