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  1. Pretzel Sparklers

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    Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

     

     

    Source
    Martha Stewart Kids, Volume 8 2003
    More Bright Ideas
  2. How-To

    Uncorking Wine

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    How to use a waiter's friend, in three simple steps:

    1. With the corkscrew's blade, cut the foil under the second lip of the bottle (to prevent foil from falling in).

    2. Center the point of the screw on the cork, and turn firmly to anchor the worm (the spiral).

    3. Turn the screw gently and firmly without pressing down, until the worm is halfway down the cork. Place the lever on the lip of the bottle, and pull up until half the cork is exposed. Turn screw again, until the worm is through the cork, and then pull until the cork is free.

    Source
    Martha Stewart Living, June 2010
  3. Cricut Cake Decorations

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    Martha likes to decorate sweet treats for special occasions with edible designs made with the Cricut Cake machine.

    The easy-to-use machine uses stainless steel blades to create professional-looking embellishments in minutes. Just choose a design and a size, and press "cut."

    Resources
    For more information, visit hsn.com.

    Source
    The Martha Stewart Show, September 2010
  4. Stew in a Pumpkin

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    Small sugar pumpkins make seasonally appropriate bowls for hearty servings of robust stew. The pumpkins are hollowed and baked before being filled. Intense heat concentrates the vegetable's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.

    White Bean and Sausage Stew in Pumpkin Bowls

     

    Source
    Martha Stewart Living, October 2006
  5. Good Thing

    Hulling Strawberries

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    Use a grapefruit knife to hull strawberries. The curved blade will cut away the stems smoothly while leaving most of the fruit intact.

    Source
    Martha Stewart Living, April 2008
  6. How-To

    Crisp Muffin Wrappers

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    These crisp parchment paper wrappers give muffins and cupcakes a festive air -- and they keep the baked goods from sticking to the pan, too.

    Muffin Wrappers How-To 

    1. Cut 5-inch square pieces of parchment. 

    2. Spray a muffin tin with vegetable oil cooking spray to hold parchment in place. 

    3. Place 1 piece of parchment into 1 cup of the tin, pressing along folds to crease. Repeat with other cups and parchment pieces. 

    4. Scoop batter into cups, and bake.

    Source
    Martha Stewart Living, June 2009
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