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  1. Easy Goat Cheese Appetizer

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    Be ready when friends stop by -- or make a family dinner more special -- with this warm, hearty appetizer made from grocery store ingredients that keep for weeks. Break 8 to 12 ounces of marinated goat cheese or feta into large chunks, place in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and 1/2 teaspoon whole pink peppercorns. Serve with sliced baguette or crackers.

     

    Source
    Martha Stewart Living, January 2006
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  2. 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
  3. 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
  4. Chiffonade

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    Chiffonade are shredded or finely cut vegetables or herbs, often used as garnish.

    To make a chiffonade, wash and thoroughly dry leafy greens or fresh herbs, such as basil and sage. Then stack them, with the largest leaves on the bottom. Roll them up, and cut them crosswise into slivers using a sharp chefs knife. The resulting ribbons provide dishes with a potent burst of flavor. Try sprinkling a chiffonade of basil over pizza. Or prepare kale or collard greens this way (making slightly wider ribbons), and saute with olive oil.

    Source
    Martha Stewart Living
  5. Blueberry, Strawberry, and Mint Icings

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    Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.

    Make-Ahead Tips
    The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.

    Source
    Martha Stewart Living, May 2010
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