I'm not a baker, which I've said before.  However, I was watching Semi-Homemade Cooking with Sandra Lee and I saw the coolest baking trick I've ever seen.  While I don't eat a lot of scones, I often wondered how scones got their wedge-like shape, and thanks to the blonde, cocktail weilding chef, Sandra Lee, I figured out just how those scones got their shape.  I also had some leftover chocolate chips from cookies I had made the weekend before, and thought that this would be a splendid way to use them up.

Weekly recipe attempt: Mocha Chip Scones

When I first saw the amount of ingredients in this recipe, eleven to be exact, I was a little nervous.  But oddly enough, I had all the ingredients on hand, so I decided to give this a try.  The mixing went fine, no problems to report there.  It was surprisingly not that messy. 

Now on to the trick.  The reason for this very recipe attempt.  So how exactly does a scone become a wedge?  Stick it in a pie pan and make it into a disk-shape.  Then cut the disk into wedges.  Genius.  Pure genius!  Also remember, which I rarely do when baking anything, that things spread out when they bake.  Make sure there is a lot of space around each of those wedges when you put them onto the cookie sheet and you're all set. 

I give this recipe/method a 7.  I give the recipe, a 6, but add a point for the trick.  In order for this recipe to get a higher score, it would have had to have less ingredients in the recipe.  After all, it is "semi-homemade."  I think she could have somehow found some more store help with this. 

And you can have it if you'd like. I've had a lot of e-mails asking me where to buy the products they see their favorite TV chef's using when they cook their dishes. Luckily, the Food Network places a lot of the products that you see online for purchase. Check out FoodNetwork.com for things like:

Rachael Ray's Anolon 5-Qt. Covered Oval Saute Pan

Michael Chiarello's Cocorico Chicken Roaster

and of course Nigella Lawson's Mezzaluna Board in Beech

OK, folks, this isn't my favorite show, but for the first time, Rachael Ray decided to take her $40 a Day show to my neck of the woods.  Last Friday, I caught the Laguna Beach, California episode.  I had actually just gone to Laguna Beach a couple of weekends before, and the weekend before that.  In case you're confused, I live in beautiful, yet slightly pretentious Orange County, and I was excited to see where Rachael would end up eating in Laguna Beach.  The place is covered in cafes and I usually end up eating at Pomodoro or BJ's Pizza.  I'm not that adventurous when it comes to eating out, nor do I like spending tons of money on something I could have made myself for considerably less. 

I was intrigued by the little market Rachael found in the Zinc Cafe.  But sadly, she ordered a disgusting eggplant sandwich for lunch.  The cafe seemed neat, anyway.  So neat, it might actually have enticed me to give the little market a try the next time I'm in town.

I have to admit, that Laguna Beach isn't my favorite beach down here in Southern California.  It's a little too small, and the shopping that Rachael mentioned may be plentiful, but a bit pricey.  The art galleries are beautiful and fun to wander around in.  In fact the Wyman Gallery is a hop, skip, and a jump away from where Ray was meandering.  He used to be my favorite artist when I was growing up.

I'm still not a fan of the show, but this episode got me a lot closer.

The results are in, and it looks like most of you spent your Valentine's Day the Rachael Ray way!  With fast, fun recipes and a laid back style, it's easy to see why so many of you chose this method of celebration as opposed to the elaborate Martha Stewart way of entertaining. 

Did any of you try to cook a Rachael Ray meal for you honey?  Which one was it and how did it turn out?

Are you freaking out because you've decided to make your honey a huge romatic meal with little time or confidence to do it?  Calm down, take a breath, and read these five simple tips from FoodNetwork.com to help make your evening a memorable one without hyperventilating.

1. Avoid abandoning your valentine too long between courses by choosing dishes you feel confident about. Prepare as much as possible in advance and focus on enjoying dinner — not to mention the fun that'll ensue after you eat!  


2. Set the scene for romance. Use your fanciest tableware, low bowls of floating candles, fresh flowers and a sumptuous tablecloth. Or, go exotic by decorating with tea lights, colorful place settings and a couple of comfortable cushions on the ground for seating.


3. Keep portions small and enjoy your meal at a leisurely pace to avoid feeling overstuffed on rich foods. (The goal here is to create a meal that excites — but doesn't overload — the senses.)


4. If you both love to cook, plan and prepare the meal together. Designate one head chef to avoid arguments about techniques or taste. If you both love to lead, then just alternate years.


5. Little touches make all the difference. Try warming plates in the oven, adding elegant garnishes or selecting just the right stemware to set the mood

J.M. Hirsch of the Assoiciated Press, is rapidly becoming one of my favorite journalists.  If you notice, a couple of blogs down, there is another posting based off of one of his stories.  This one comes from CentreDaily.com, and talks about a brand new show from PBS called, "Chef's Story."  I know, I know, this isn't a Food Network creation, but the show does follow chefs, a couple of them hail from the hallowed Food Network halls.

Before I get into the actual show, I do have a little beef with one thing that Hirsch says in the beginning of the article.  Hirsch starts criticizing the glorification of chefs, which may have some merit so I don't have a problem with that, but he also says this:

"And in a nation with epidemic obesity rates, do we really need another means of glorifying eating?"

"Despite my skepticism, I found myself drawn to the program. It was genuinely interesting to hear Flay tell his nothing-to-something tale and discuss his philosophy of food - 'If you like bland food, you can't eat at my restaurants.'"

Last week's poll results are in, and the winners are Sandra Lee and Paula Deen!  Most of you folks would like to see these two chefs duke it out in the Iron Chef America ring.  Let's take this thing a step further.  In honor of Chocolate Obsession week on the Food Network, I think that the secret ingredient should be chocolate.

Both of these beauties have chocolate episdoes coming up.  Paula has her Sexy Southern Chocolate episode airing February 11 at 10:30 am ET/PT, February 13 at 4:00pm ET/PT, and February 20 1:00pm ET/PT.

Sandra takes a stab at the chocolate craze with Chocolate 2.  This episode airs twice February 11, at 11:00 am ET/PT, and February 12, at 5:30pm ET/PT.

Let's see who tackles the fine art of chocolate cooking the best.  My money is on Sandra Lee.  I know everyone loves Paula, but you also know that I'm not one of them.  Go team Sandra Lee!!

What do you think?  Who will come out on top with Battle Chocolate?

Associated Press reporter, J.M. Hirsch, poses this interesting question in an article on theeagle.com.  If you need help deciding what kind of Valentine's Day you would like to have, take a gander at Hirsch's comparisons.  Maybe you're a Martha.  If you'd like to spend your evening "elegant and involved," cuddled up watching "Out of Africa or the 1940 version of Pride and Prejudice," then the stern, slightly scary lifestyle guru is your pick.  If you'd like to spend your evening "fast and fun" watching "Casablanca or When Harry Met Sally," then Rachael Ray's your girl.

Hirsch also gives you possible menu choices for each of they styles that he outlines.  If you picked Martha, you'd be in the kitchen for a very long time making a very extravagant meal.  Her menu includes, Parmesan Cheese Souffle, Pistachio Souffles with Soft Chocolate Centers, and Creme Anglaise. This menu takes approximatley 2 hours and 45 minutes to prepare.

If you pick Rachael, you get a very quick, slightly cheaper menu.  On this menu we have Cognac-Sauced Pepper Steaks, Caramelized Onion-Dressed Salad with Toasted Hazelnuts, and Chocolate Cups with Whipped Cream for dessert.  This menu only takes about 20 minutes to prepare.

If you're stuck trying to decide which menu to choose, think of what you're trying to accomplish here.  I have a feeling that if you're not a professional cook, or if you're signinificant other is merely excited to see you in the kitchen, it might be easier and less stressful to prepare Rachael's menu.  If you are entertaining an entire dinner party, or are dealing with hard to impress people, you might give Martha's menu a shot.  Both ladies, however, did agree that the best way to end a romantic home-cooked meal was to cuddle up on the couch with a romantic movie.  If I could be so bold to request a couple, I think I would go for Joe vs. the Volcano, or for more of a romantic touch, Love Actually.  Yes, I am aware that it's not Christmastime, but that movie is good in all seasons.  If you're guy hates chick flicks, go with Joe.

Check out J.M. Hirsch's article for the full menus and recipes. 

Are you ready for some football?  Or should I say, for a bunch of people in you living room screaming at a tv set and eating copious amounts of finger foods?  If you're not as ready as you think, or if you're still looking for the extra little item that will make them say "Wow!" without you having to put that much effort into it, then my dear friends, here is that little wow-factor for you.

Weekly recipe attempt: Hot Spinach and Artichoke Dip

Leave it to Alton Brown to make an easy dip that most of us probably already spent lots of money purchasing pre-made in the grocery store.  I used to look at spinach dip recipes and peruse the supermarket aisles for components.  What I found was the priciness of the pieces.  If you buy fresh spinach, and the artichoke hearts in a jar, then the prices tend to add up and you would be better off buying this pre-made.

Alton, however, leads us to the frigid path of delicious, inexpensive items to make this recipe worth your while.  Go to the freezer section.  That's the secret.  It also makes things a whole lot easier.  There's less draining, less chopping, less cooking, and less use of that hard earned paycheck.  Get the chopped frozen spinach and the frozen artichoke hearts. I found these at Trader Joes, for less than two bucks each bag.  I even have enough of both left over to make a double batch.  And this dip is so good that you might want to. 

This might be a record, folks!  I'm giving this one a 10 out of 10.  It looks like it took all day to make, but it took me about ten minutes to make and tastes delicious.  If you're wondering what the little pale yellow things are in the picture, they're fat-free pretzel slims that I found at Trader Joe's as well.  Also, feel free to use up whatever vegetables you have in your fridge for and assortment of crudites.  This dip will definitley impress even the most hard core football fan.  FYI- the dip also tastes pretty good cold the next day.  It doesn't necessarily need to be served hot in my opinion.

Think cooking is for the women-folk?  You're definitley behind the times, not just for using the phrase "women-folk," but also for your sexist view of male/female roles.  According to an article today by MCT on WCFcourier.com, male viewers make up approximately half of the viewers for the Food Network.  It also states that the advertising is also catering more to the masculine crowd by showing "NASCAR-themed cookbooks and industrial-style kitchen goods."

The article also illlustrates further evolution by telling us that the male cooking craze can also be seen in Men's Health magazine:

• Ten years ago at Men’s Health magazine, a publication known for workout routines, sex advice and cover shots of buff guys, recipes were among the least read stories.  “Now recipes are the most read stories in our magazine,” said David Zinczenko, the magazine’s editor-in-chief.