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  1. Using Leftover Cookie Dough

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    When scraps of dough get left behind after cookies hit the oven, turn them into a quick and tasty "streusel" topping for other baked goods, says pastry chef Chris Broberg.

    Form the extra raw cookie dough into a ball and freeze. Then, simply grate the frozen dough with a box grater over muffins, coffee cakes, cobblers, or other sweet treats.

    Here's another idea: Instead of freezing the dough, try baking the leftover dough strips then crushing them up to use as a crunchy topping for ice cream sundaes.

    Source
    The Martha Stewart Show
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  2. Cornbread Bites with Big Taste

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    You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations listed in the recipe below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.

    Get the Cornbread Bites Recipe

    Source
    Martha Stewart Living, April 2010
  3. Cinco de Mayo Fruit Cup

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    Sweet meets heat in these colorful fruit cups inspired by a popular Mexican street-food snack. With a squeeze of lime juice and a dusting of chili powder, slices of papaya, cantaloupe, mango, watermelon, and pineapple take on a new depth of flavor. They're a cinch to make for any celebration.

    Individual portions of fruit are easy to serve and eat. Clear old-fashioned glasses (Crate & Barrel) show off the sherbet-y shades.

    Watch the Video

    Source
    Martha Stewart Living, May 2010
  4. Peach-Shaped Sorbet

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    Surprise guests with sorbet masquerading as a favorite summer fruit. Mango sorbet has a particularly convincing color. 

    Scoop it into a dish, and top with a clove and lemon verbena leaves. Small mint or basil leaves also work well.

    Source
    Martha Stewart Living, July 2009
  5. Basil-Infused Olive Oil

    Martha Stewart Living, June 2006

    Garden-grown basil can pile up fast. Here's a good use for it: basil-flavored oil, delicious on salads or drizzled over baguette slices topped with ricotta cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.

    Comments (1)

    • 22 Aug, 2010

      I always look for easy ways to offer appetizers. The idea of infusing basil into olive oil is simple. I took the basil and let it sit as directed.What I found was that this delicious basil olive oil was fantastic with just a little red pepper flakes sprinkled in.Get great italian bread n cut it into chunks, pour your oil into a pretty saucer, and now you have the makings of a great dipping sauce.
      Everyone at my party loved it AND continued to eat it after the dinner was served.

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