Leftover dessert doubles as guest favors when packaged in boxes that are as pretty as, well, pie. Photocopy template at 400 percent; trace onto card stock. Cut out the image with scallop scissors along scalloped edges and regular scissors on solid lines. With a straightedge and a bone folder, score paper along dotted lines. Fold along scored lines, and secure tabs with double-sided tape. Line box with parchment paper, place a slice inside, and tie on a tag.
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Three delicious cookies -- chocolate-almond spirals,
lemon-oatmeal lacies, and cowboy cookies (chock-full of nuts, coconut, and chocolate chunks) -- meet one clever wrapping idea: Line easy-to-make paper envelopes with waxed tissue, and seal with punched-paper labels.
The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops.
Now, high-end chefs are getting into the act. One of the best new versions is by Tom Valenti of New York City's West Branch and Ouest. He uses ciabatta -- grilled so it's crunchy yet soft -- along with provolone cheese, peperoncini, pulled pork, and bread-and-butter pickles to create a perfect balance of hot, sour, spicy, and sweet.
Plus, it's a great way to use leftover Easter ham.
SourceMartha Stewart Living, April 2009
They may not sparkle or explode, but these cupcakes are just the thing for your Fourth of July celebration. Bake cupcakes in foil cups, spread them generously with white frosting, and decorate with fresh blueberries and raspberries.
SourceMartha Stewart Living, July/August 1996
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy": In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden. Make your own dulce de leche, or find it in the international aisle or a Latin-foods market. It's great spread on toast, drizzled over tropical fruit such as mango, used as a dip for apple slices, or whipped into butter and spread on cornbread.
SourceEveryday Food, November 2010
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.
Cherry Blossom Kit, Wendy Kromer Confections.
SourceMartha Stewart Weddings, Special Issue 2009
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