blueberry coffee cake muffin

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Buche de Noel

Recipe | Courtesy of B. Smith

Total Time:: 4 hours

1 Review

Sinful Forbidden Dancing

Recipe | Courtesy of James Aptakin|Vic "Vegas" Moea

Total Time:: 4 hours 15 minutes

1 Review

Devil's Peaks with Milk and White Chocolate

Recipe | Courtesy of Gale Gand

Total Time:: 1 hour 25 minutes

1 Review

Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine. On the menu is kreplach (or Jewish ravioli) and Ruth's fluffy, modernized version of gefilte fish. Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth's magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV.

Breakfast Best Bets

Episode | From: Low Carb and Lovin' It

Chef George Stella whips up a tasty breakfast that won’t even make you miss the carbs. He makes what he calls The World’s Tallest Omelet filled with steak, spinach and some grated cheddar cheese; a plate of blueberry muffins made from soy flour; and low carb maple pecan pancakes topped with a little bit of butter. To finish off the meal he makes some fresh whipped cream (with a sugar substitute) to accent the subtle sweetness of a small bowl of strawberries. Top 5 Tips 1. Soy flour has only a quarter of the carbs of white flour, making it a great alternative for low carb baking. But be careful: Soy flour can become dried out, so don't over bake! 2. Club soda is a low carb breakfast staple. Add it to eggs when making an omelet for fluffier results, and to muffin and pancake batters to help them rise. 3. Extracts are a great alternative to the real thing. Try maple, vanilla or almond to get the flavor without the sugar or fat. Just be sure to double check the nutrition label for added sugars. 4. Heavy cream is useful in low carb meal, particularly if you use brands that are labeled "low carb." It can be whipped with or without sugar substitute for a sweet treat with fruit or on its own! 5. A lot of low carb recipes use wheat bran instead of flour. If you are allergic to wheat, oat bran is a great option.

Bake Sale

Episode | From: Easy Entertaining with Michael Chiarello

Whether you need to raise money for disaster relief or the school computers, nothing beats a bake sale. The gang comes over to make it, bake it and take it. . . . . to sell at school. Do something good and turn it into a get together! Gameplan 1 Day Before Bake Sale: Mix batter for Lemon Sandcake and bake it. Cool cake and store until bake sale. Mix dough for Apple Bomboloni. Refrigerate Bomboloni dough. Slice apples and simmer applesauce filling for Bomboloni. Slice apples for Bomboloni filling and marinate in lemon juice and sugar. Refrigerate. Cool applesauce filling. Remove Bomboloni dough from fridge, roll out and cut individual Boboloni crusts. Fill Bomboloni crusts with applesauce and apple pieces. Form Bombolonis, cover and refrigerate until firm. Mix topping for Bombolonis. Remove Bombolonis from refrigerator, top with butter and sugar topping and bake. Heat cream and butter, grate chocolate for Chocolate Muffin batter. Mix muffin batter and bake. Pull from oven and add chocolate chunks to center. Day of the Bake Sale: Sprinkle Lemon Sandcake with confection sugar. Pack baked goods for the sale. Eat and Enjoy!

Sweet Feuds

Episode | From: Food Feuds

Gooey butter cake started out as a baker's mistake, but turned into a St. Louis specialty adored by one and all. Iron Chef Michael Symon heads to the Gateway City to get his fingers sticky and settle a feud between Park Ave. Coffee and Gooey Louie's, two places that use old family recipes to make that famous confection. Helping Michael along the way are pastry instructors from the L'Ecole Culinaire school, Missouri natives and lovers of all things goo. In Cincinnati, the ice cream may be cold, but this rivalry is steaming hot! Graeter's and Aglamesis have been churning out chocolate chip ice cream the old-fashioned way for over 100 years, and the good people of Ohio are divided. Take a step back in time as Michael Symon learns the techniques that give each hand dipped scoop that unmistakable flavor and he crowns a champion of the chip!