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  1. Puff Pastry with Berry Filling

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    Make a berry filling. Cut out 2 circles of puff pastry (any size); freeze for 15 minutes. Cut slits across surface of 1 piece. Spread berry filling onto remaining dough, leaving 1/2-inch border. 

    Place slit dough on top of filling; adhere to bottom piece of dough with beaten egg. Brush top with egg, and sprinkle with sanding sugar. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Bake at 400 degrees until golden, about 15 minutes.

    Source
    Martha Stewart Living, June 2010
    More Bright Ideas
  2. 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
  3. The Aquarius

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    This is the dawning of the age of bourbon. The spirit is having its moment, thanks to the rise of small distilleries producing top-notch, well-aged bourbon. This month, instead of a cocktail, our birthday drink consists of one special ingredient: smooth, handcrafted Woodford Reserve. "I don't like to mix this with anything," says Jennifer Aaronson, Living's food editorial director. "You could -- it would make a killer Manhattan. But it's ideal for sipping."

    woodfordreserve.com

    Source
    Martha Stewart Living, February 2010
  4. Good Thing

    Edible Cherry Blossoms

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    Professional-looking wedding cakes are a snap, no matter where you are, thanks to these delightful edible cherry blossoms in a box.

    Handcrafted from sugar paste and royal icing, these blooms provide a beautiful, budget-friendly way to bring a plain-white tiered cake -- frosted with either buttercream or fondant -- to new heights.

    Resources

    Cherry Blossom Kit, Wendy Kromer Confections.

     

    Source
    Martha Stewart Weddings, Special Issue 2009
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