HOTLINE: Sunday, March 30Posted: Updated:
Dr. Art Mollen
16100 N. 71st St.
Scottsdale, AZ 85254
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Nutwhat's Easter Candy
Marshmallow-Peanut Butter Easter Eggs
-6 oz. (3/4 cup or 12 tbsp.) butter, softened
-3 cups powdered sugar
-1/2 cup peanut butter
-1 cup marshmallow creme
-1/2 cup salted peanuts, chopped
-1 tsp. vanilla extract
-1 lb. peanut butter candy coating
1. Place the butter and 1 cup of powdered sugar in the bowl of a large electric mixer. Mix them on medium speed until the mixture is light and fluffy.
2. Stop the mixer and add the peanut butter, marshmallow creme, 1/3 cup of the peanuts, and the vanilla. Mix on medium until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture (not too sticky and easy to handle). If necessary, add a little more powdered sugar to get it to a workable consistency.
3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with aluminum foil and repeat with remaining candy until you have approximately three dozen eggs.
4. Put the eggs in the refrigerator to firm up for an hour. Once firm, place the peanut butter candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Once the coating is melted, dip the eggs in the coating and replace them on the foil-covered sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts. Refrigerate for 30 minutes to set the coating. Marshmallow-Peanut Butter Easter Eggs can be stored in the refrigerator in an airtight container for up to a week.
Red Velvet Waffles
Del Frisco's Grille, known for their two breezy patios, is firing up the kitchen early on the weekends and crafting an exceptional brunch. Offered every Saturday and Sunday from 11 a.m. to 3 p.m.
Red Velvet Waffle Batter
-30 oz. waffle mix
-7 tbsp. Hershey's cocoa, dark
-1 1/2 tsp. salt
-1 tbsp. red food coloring
-1 qt. cold water
-1/2 lb. butter, melted
-Makes 2 1/2 quarts
1. Place the waffle mix, cocoa powder and salt in a stainless steel bowl.
2. Mix to combine with a wire wisk.
3. Combine all wet ingredients in a plastic container except the butter and add to the dry ingredients in the bowl and whisk to combine and incorporate the ingredients thoroughly.
4. Preheat waffle iron to No. 5 and once heated, spray with nonstick pan spray.
5. Pour 3/4 cup of batter onto preheated waffle iron and cook.
6. Once waffle is done, transfer to a cutting board and cut the waffle into four equal sections and transfer to a plate. Shingle the pieces slightly on each other from left to right.
7. Drizzle the icing over the waffles and dust with powdered sugar and place strawberry quarters over the waffles.
8. Dust the edge of the platter with cocoa, place crisscross bacon slices on center of waffles.
Cream Cheese Icing
-1 1/2 cups cream cheese, room temperature
-2. 1/2 cups powdered sugar
-2 tbsp. vanilla extract
-1/4 tsp. half and half
1. In a Hobart mixing bowl, combine the cream cheese, powdered sugar and vanilla.
2. With the wire whip, mix for five minutes until soft and then add the half and half and mix well to combine.
3. Transfer to plastic container.
4. Cover and refrigerate.