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  1. 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
    More Bright Ideas
  2. Pretzel Sparklers

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    Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

     

     

    Source
    Martha Stewart Kids, Volume 8 2003
  3. Good Thing

    Perfectly Spiced, No Mess

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    The next time you need to season meat, poultry, or fish, use a fine sieve to do the job. Pour in the spice, hold the sieve over the food, and tap gently. The food will be evenly coated, and your hands will stay clean.

    Source
    Martha Stewart Living, February 2008
  4. 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)

    • jshield 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.

  5. What Is Dulce de Leche?

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    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.

    Source
    Everyday Food, November 2010
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