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Chocolate Cakes: Devil's Food Cake

Ingredients
  • 1 each 8- and 12-inch-diameter round cake layers, trimmed, split, and filled to a 3 1/2-inch height, each set on a corresponding-size 3/16-inch thick foam-board round
  • 1 16-inch-diameter round cake layer, trimmed, split, and filled to a 3 1/2- inch height, set on a corresponding-size 1/4-inch-thick Masonite round
  • 7 recipes Mrs. Milman's Chocolate Frosting
  • 9 4 1/8-inch-long 1/4-inch-diameter wooden dowels
  • 1 each 4- , 6-, and 14-inch-diameter round plastic drip trays, each 1/2 inch deep
  • 3 designer blocks (12 by 9 by 6 inches) floral foam
  • 1 9-inch-diameter round piece of 3-inch-thick Styrofoam
  • 2 packages Wilton clear plastic spiked pillars, 7 inches high
  • 1 each 7- and 11-inch-diameter round Wilton clear plastic separator plates
  • 60 large chemical- and pesticide-free geranium blossoms
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Eggnog Cocktail

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Basic Breadsticks

Ingredients
  • 2 tablespoons fresh beet juice mixed with 1/2 cup ice water
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup fresh carrot juice mixed with 1/4 cup ice water
  • 1/2 cup plus 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup strained fresh parsley juice mixed with 1/4 cup ice water
  • 3 tablespoons vegetable shortening
  • 1 1/2 tablespoons tomato paste mixed with 1/2 cup plus 2 tablespoons ice water
  • 1/2 cup ice water, plus 1/4 cup more if needed (or optional flavoring, below)
  • 2 tablespoons olive oil
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Pickled Baby Vegetables Recipe

Ingredients
  • 1 bunch baby beets
  • 4 heads multicolor baby cauliflower
  • 6 brussels sprouts
  • 8 baby carrots, peeled
  • 2 cups water
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon pickling spices
  • 1 tablespoon coarse salt
  • 1 teaspoon black peppercorns
  • 1 cup white distilled vinegar
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Carrot Cake

Ingredients
  • Vegetable-oil cooking spray
  • 6 cups all-purpose flour, plus more for the pans
  • 2 pounds carrots, peeled and finely grated
  • 6 large eggs, at room temperature
  • 2/3 cup nonfat buttermilk, at room temperature
  • 4 cups sugar
  • 3 cups vegetable oil
  • 2 vanilla beans, halved lengthwise, seeds scraped and reserved
  • 1 cup golden raisins
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
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Raspberry and Chocolate Semifreddo

Ingredients
  • 3 tablespoons fresh lemon juice
  • 7 oz dark chocolate, chopped
  • 1 2/3 cup heavy cream
  • 4 oz dark chocolate, coarsely chopped
  • 4 large egg yolks, room temperature
  • 2 1/4 teaspoons powdered gelatin (from one 1/4-oz packet)
  • 3/4 cup butter
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • Candied hazelnuts, for garnish
  • 1 cup sugar
  • 5 cups fresh raspberries (about 1 1/2 pounds)
  • 1/2 cup plus 2 tablespoons sugar
  • 4 eggs, separated
  • 2 tablespoons light corn syrup
  • 2 cups cold heavy cream
  • 7 oz bittersweet chocolate, melted
  • 1 teaspoon pure vanilla extract
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Lemon-Cream Cheese Sandwich Cookies

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Lemon Curd Cookies

Ingredients
  • 1 stick plus 6 tablespoons unsalted butter, room temperature
  • 12 large egg yolks
  • 3/4 cup confectioners' sugar, sifted
  • 1 1/2 cups sugar
  • 1 large egg yolk
  • 1 tablespoon lemon zest (from 2 to 3 lemons)
  • 1/4 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons lemon juice (from 4 lemons)
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1⁄3 cup coarse sanding sugar
  • 1 1/2 sticks unsalted butter, cut into small pieces
  • 2 limes
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