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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Dining at home this February 14? For a romantic prelude or finale to the meal, serve dried Calimyrna figs. When cut lengthwise, they look like little hearts. They're a sweet complement to cheeses, crusty breads, and salads. An added benefit: Figs are packed with nutrients, such as iron and potassium, which helps lower blood pressure.
SourceMartha Stewart Living, February 2008
Long used in folk remedies for numerous ailments, honey can help quiet coughs. We mix it with cider vinegar, which some say also soothes throats.
Mix 2 parts honey and 1 part cider vinegar (we like Bragg's Organic). Heat in microwave or on stove until warm. Sip it slowly, reheating as needed.
SourceMartha Stewart Living, January 2010
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.
SourceMartha Stewart Living, June 2009
Classic mimosas get a fresh twist -- and a pretty, rosy hue -- when they're mixed with pink grapefruit juice instead of the usual orange juice. For each serving, pour equal parts of Champagne (or any other sparkling wine) and fruit juice (either store-bought or freshly squeezed). One bottle of Champagne will yield about eight cocktails.
SourceMartha Stewart Living, January
For fluffier mashed potatoes, try this: After boiling and draining the spuds, return them to the pot. Stir over low heat for several minutes, until all the moisture has evaporated, and then mash as usual.
SourceMartha Stewart Living, November 2007
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