Meredith and Andrew say goodbye: the Barefoot Editors season finale

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Learn how to make homemade ravioli

Meredith Medoway and Andrew Huff show viewers how to cook ravioli from scratch in the latest episode of Barefoot Editors

Check out the latest episode of Barefoot Editors

Meredith, Andrew, and special guest Melanie Mijares show viewers how to make a variety of candy snacks, many of which will be featured at the Coffee House bake sale.

Be sure to stop by East’s Coffee House on January 23rd, 2010. The event will be from 7-10 pm, and all proceeds will go to NJ Cares, an institute dedicated to helping children who have suffered from child abuse.

For more recipes and ideas, go to www.bakerella.com

Recipes:

Chocolate Chip Cookie Dough Truffles (courtesy loveandoliveoil.com)
Makes approx. 3-4 dozen.

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

Directions

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Cake Balls (courtesy of bakerella.com)

Ingredients
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

Directions
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

homemade cream cheese icing:

Ingredients:
8 oz cream cheese
1/4 stick butter
1/4 tsp vanilla
heaping 1/2 cup powdered sugar
1/8 cup granulated sugar

Directions
-beat all ingredients together in mixer until thick and creamy

No Bake Oatmeal Cookie Balls
Adapted from allrecipes.com

Ingredients
2 cups rolled oats
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla
2 ripe bananas
2tbsps butter
2 tablespoons peanut butter
1 cup confectioners’ sugar

In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, bananas and peanut butter.
heat butter in a skillet until it caramelizes slightly and then add to batter.
Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
Chill 20 minutes before serving.

Barefoot Editors: Holiday special

Meredith, Andrew, and special guest Brooke Weiss (News/Features Editor) make some delicious holiday treats.

Recipes:

Gingerbread Cookies

Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired.

Light Egg Nog

Ingredients
2 cups nonfat milk
2 large strips orange and/or lemon zest
1 vanilla bean
2 large eggs plus 1 egg yolk
1/3 cup sugar
1 tsp cornstarch
Freshly grated nutmeg for garnish

Directions
1. Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. split the vanilla bean lengthwise and scrape out the seeds; and the seeds and pod to saucepan an bring to a simmer over heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
2. Gradually pour the hot milk mix into the egg mixture, whisking constantly, then pour back into the pan. Place over medium eat and stir constantly with a wooden in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. transfer the eggnog to a large bowl and place over a large bowl of ice to cool, then chill until ready to serve.
3. Remove zest and vanilla pod. garnish with nutmeg

Cupcakes:

1 box cake mix
1 cup buttermilk in place of amount of water called for on box of cake mix
Amount of oil called for on box of cake mix
4 eggs, instead of number called for on box of cake mix

Use a hand mixer to moisten batter, then beat for 2 minutes on high.

For the decorations:

Ice cupcakes and roll edges in sweetened shredded coconut. Place small cupcake on its side on the large cupcake.

Scarf: Cut Fruit Roll-ups into scarf shape with serrated knife. Wrap around “neck” of cupcakes.
Mouth: Insert chocolate sprinkles into smaller cupcake in the shape of a smile
Nose: Microwave an orange starburst for a few seconds until it is soft enough to form with your hands into the shape of a nose. Form points on both ends, insert one end into small cupcake.
Eyes: Insert a mini choclate chip on the small cupcake, pointed side in, for each eye.
Hat: Take one half of an Oreo cookie and use icing to apply to the “head” of the snowman. Use icing to apply a mini Reese’s peanut butter cup with the inner brown wrapper still on.
Earmuffs: Cut a Fruit Roll-up into the length of half of a scarf, and roll it together to form a long tube. Use icing to attach a skittle or M&M to each side. Put in the freezer for a minute or two to allow it to set so the skittles of M&Ms stay in place.

Barefoot Editors serve up breakfast

In this episode of Barefoot Editors, Andrew Huff and Meredith Medoway show viewers how to whip up some easy-to-make breakfast foods.

Recipes:

Egg-in-a-Hole

Ingredients:
slice of bread (any kind)
large egg
butter
salt
pepper

Directions:
Cut a hole in the center of the slice of bread (about 2 in diameter)

Put 2 tablespoons of butter into a frying pan. When it gets bubbly, add the slice of bread

Crack the egg into the hole in the bread. Let it cook for a minute or so, until the bottom of the egg starts to appear white.

Flip the bread and remove once the egg is cooked (be sure not to cook too long so that the yolk is dry or too short so that the yolk is runny)

Put the cutout part of the bread into the pan to sop up the rest of the butter

Salt and pepper the egg to taste

Fruit Salad

Ingredients:
1 mango
2 kiwis
1 pint of strawberries
2 bananas

Directions:

Cut the mango, kiwis, and strawberries into bite size pieces as shown

Cover with plastic wrap and put in the fridge until ready to serve

Slice banana into the salad right before serving

Barefoot Editors cook up Thanksgiving dishes in new episode

In this episode dedicated to Thanksgiving, Andrew and Meredith celebrate by whipping up some easy-to-make side dishes.

Recipes for the foods featured in the show:

Buttermilk mashed potatoes

Ingredients
Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Herb and Apple stuffing

Ingredients
16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Directions

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Asparagus

Ingredients
asparagus
extra virgin olive oil
salt pepper

Directions

Preheat oven to 425 degrees.

Line pan with foil and line asparagus up on it, then drizzle with olive oil and salt and pepper to taste. Cook in oven for 10-15 minutes or until crispy

Special Halloween episode of Barefoot Editors

In this third episode of Barefoot Editors, Andrew Huff and Meredith Medoway dedicate the show to pumpkin-flavored foods in celebration of Halloween.

Barefoot Editors: Episode two

In the second episode of Barefoot Editors, humor editor Andrew Huff and entertainment editor Meredith Medoway show the viewers how to make Grown-Up Mac & Cheese along with Butterbeer.

Premiere episode of Barefoot Editors

In the first ever episode of Barefoot Editors, Eastside’s very own cooking show, humor editor Andrew Huff and entertainment editor Meredith Medoway show the viewers how to make ‘Peanut Butter Jelly Bars’.

Part One:

Part Two: