Wax Bowl Centerpiece
Martha Stewart
Complete any table setting with a stunning wax bowl centerpiece filled with floating candles.
Wax Bowl Tools and Materials
3/4 pound paraffin
1/4 pound beeswax
1 teaspoon Vybar
One ivory colorant chip
Double boiler designated for candle-making
Metal mixing bowl
Oven mitts or hot pads
Tub of cold water
Chopsticks
Dried greenery
Mini pine cones
Dried star anise
Dried berries or rose hips
Warm skillet or heated cookie sheet
Floating candles (homemade or store-bought)
Wax Bowl How-To
1. Melt paraffin, beeswax, Vybar, and colorant chip together in a double boiler to make wax.
2. Pour hot wax into metal mixing bowl, almost to the top. Using oven mitts or hot pads, carefully place mixing bowl to float in tub of cold water. Wax will begin to set.
3. Using chopsticks, place greenery, mini pine cones, and star anise or other natural embellishments in wax in desired design. Toss in berries for pop of color.
4. Let wax cool about 2 1/2 to 4 minutes, until film forms over top of bowl.
5. Cut through film with chopsticks and pour out excess wax.
6. Pour a small amount of hot wax back into bowl. Swish wax around bowl to melt off excess wax from greenery and berries; pour out excess wax. Cool in freezer for 15 minutes until wax bowl cleanly pops out of mixing bowl.
7. Finish bowl by pressing rim for a few seconds onto a warm skillet or heated cookie sheet that is used only for wax and crafts.
8. Fill wax bowl with room temperature water, and add floating candles.
Floating Candles Tools and Materials
Muffin tin
Cooking spray
Double boiler
Wax
Candle wicks with base
Floating Candles How-To
1. Spray muffin tin with cooking spray.
2. Melt wax in double boiler. Pour hot wax into muffin tin.
3. Add wicks to wax when bottom of wax begins to deepen in color. Let cool. Pop out candles.
Resources
Wax bowl-making kits are available at waxenmoon.com. Greenery, such as dried cedar, is available at flowermart.com. Other tools and materials can be found at most crafts stores.
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Saturday, January 23, 2010
Cookie-Press Cookies
Cookie-Press Cookies
Martha Stewart
Treat the cookie lover on your holiday gift list to a batch of these sweet sugar cookies, adapted from "The Martha Stewart Living Christmas Cookbook."
Ingredients
Makes 2 to 3 dozen.
* 1 1/2 cups (3 sticks) unsalted butter
* 1 cup sugar
* 2 large egg yolks
* 3 3/4 cups sifted all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon pure vanilla extract
* 6 ounces semisweet chocolate, melted
* Confectioners' Sugar Glaze
* Food coloring, preferably gel-paste, for decorating
* Sanding sugar, for decorating
* Nonpareils, for decorating
* Silver dragees, for decorating
Directions
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix until well combined.
3. Fit cookie press with desired disk and fill with dough. Press out shapes onto prepared baking sheets. Transfer to refrigerator until chilled, about 30 minutes.
4. Preheat oven to 350 degrees. Bake until cookies are lightly browned, 7 to 10 minutes. Transfer to a wire rack to cool.
5. To decorate, tint confectioners' sugar glaze as desired (dividing it among a few bowls to make different colors, if desired). Dip cookies in glaze and decorate with sanding sugar, nonpareils, or dragees. Or place glaze in a small pastry bag fitted with a small plain tip (such as No. 3) and decorate as desired. To pipe another color glaze on a glaze-dipped cookie, let glaze set before piping the second color. Let set, at least 2 hours before serving or storing. Cookies can be stored, between layers of parchment, up to 1 week at room temperature in airtight containers.
Martha Stewart
Treat the cookie lover on your holiday gift list to a batch of these sweet sugar cookies, adapted from "The Martha Stewart Living Christmas Cookbook."
Ingredients
Makes 2 to 3 dozen.
* 1 1/2 cups (3 sticks) unsalted butter
* 1 cup sugar
* 2 large egg yolks
* 3 3/4 cups sifted all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon pure vanilla extract
* 6 ounces semisweet chocolate, melted
* Confectioners' Sugar Glaze
* Food coloring, preferably gel-paste, for decorating
* Sanding sugar, for decorating
* Nonpareils, for decorating
* Silver dragees, for decorating
Directions
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix until well combined.
3. Fit cookie press with desired disk and fill with dough. Press out shapes onto prepared baking sheets. Transfer to refrigerator until chilled, about 30 minutes.
4. Preheat oven to 350 degrees. Bake until cookies are lightly browned, 7 to 10 minutes. Transfer to a wire rack to cool.
5. To decorate, tint confectioners' sugar glaze as desired (dividing it among a few bowls to make different colors, if desired). Dip cookies in glaze and decorate with sanding sugar, nonpareils, or dragees. Or place glaze in a small pastry bag fitted with a small plain tip (such as No. 3) and decorate as desired. To pipe another color glaze on a glaze-dipped cookie, let glaze set before piping the second color. Let set, at least 2 hours before serving or storing. Cookies can be stored, between layers of parchment, up to 1 week at room temperature in airtight containers.
Sugar Cookies
Sugar Cookies
Martha Stewart
Use this recipe along with our Royal Icing to make the following decorated holiday cookies:
Ingredients
Makes about 2 dozen 4-inch cookies.
* 4 cups sifted all-purpose flour, plus more for surface and more if needed
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 8 ounces (2 sticks) unsalted butter, softened
* 2 cups sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
Directions
1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing. (Cookies can be stored at room temperature for up to 1 week.)
http://www.marthastewart.com/recipe/royal-icing-living
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=9249eb7411e74210VgnVCM1000003d370a0aRCRD&vgnextchannel=6e23f6b8ec073210VgnVCM1000003d370a0aRCRD&vgnextfmt=print¤tslide=1&page=1
Martha Stewart
Use this recipe along with our Royal Icing to make the following decorated holiday cookies:
Ingredients
Makes about 2 dozen 4-inch cookies.
* 4 cups sifted all-purpose flour, plus more for surface and more if needed
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 8 ounces (2 sticks) unsalted butter, softened
* 2 cups sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
Directions
1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing. (Cookies can be stored at room temperature for up to 1 week.)
http://www.marthastewart.com/recipe/royal-icing-living
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=9249eb7411e74210VgnVCM1000003d370a0aRCRD&vgnextchannel=6e23f6b8ec073210VgnVCM1000003d370a0aRCRD&vgnextfmt=print¤tslide=1&page=1
Fudgy Chocolate Brownies with Green Sprinkles
Fudgy Chocolate Brownies with Green Sprinkles
Martha Stewart
Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the "Martha Stewart Baking Handbook."
Ingredients
Makes 2 dozen.
* 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
* 12 ounces bittersweet chocolate, coarsely chopped
* 2 1/4 cups sugar
* 6 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* Green sprinkles, for topping
Directions
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Martha Stewart
Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the "Martha Stewart Baking Handbook."
Ingredients
Makes 2 dozen.
* 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
* 12 ounces bittersweet chocolate, coarsely chopped
* 2 1/4 cups sugar
* 6 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* Green sprinkles, for topping
Directions
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Buche de Noel
Buche de Noel
Martha Stewart
Make this recipe for Buche de Noel from Johnny Iuzzini for an unforgettable holiday dessert.
Ingredients
Serves 10 to 12.
* 5 large egg yolks
* 1 1/3 cups sugar
* 1/3 cup vegetable oil
* 3 tablespoons cocoa powder
* 1/2 teaspoon baking soda
* 1 1/4 cups all-purpose flour
* 4 large egg whites
* Chocolate Ganache
* Chestnut Pastry Cream
* 1/3 cup slivered almonds, toasted
* Marzipan, or 8 ounces store-bought marzipan
* Confectioners' sugar, for dusting work surface and decorating
* Meringue Mushrooms
Directions
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Place egg yolks and 1/3 cup sugar in the bowl of an electric mixer. Place bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until room temperature. Add vegetable oil and 5 tablespoons water; fold to combine.
3. In a large bowl, sift together cocoa powder, baking soda, and flour; set aside. In another bowl attached to an electric mixer fitted with the whisk attachment, add egg whites. Add remaining 1 cup sugar to egg whites in 3 batches, whisking to dissolve the sugar after each addition; continue to beat egg whites until firm but not dry. Fold flour mixture into egg yolk mixture, alternating with egg white mixture, beginning and ending with the flour.
4. Spread mixture evenly into prepared baking sheet. Transfer baking sheet to oven and bake until springy to the touch, 8 to 10 minutes. Immediately lift cake out of baking sheet using parchment paper and transfer to another baking sheet. Let cool to room temperature.
5. Place parchment paper side down, on work surface. Trim about 1 inch from all sides of the cake and discard trimmings. Spread cake evenly with 1/4 of the ganache; let stand until set. Spread chestnut pastry cream evenly over the layer of ganache; sprinkle with toasted almonds.
6. On a clean work surface, roll marzipan into a log 17 inches in length. Position the cake on your work surface with the long side of the cake parallel to the edge of your work surface. Place marzipan near the edge of the long side nearest to the edge of your work surface. Begin rolling cake to enclose marzipan, pulling away the parchment paper as you roll. Use the paper to then wrap the rolled cake, twisting each end to fit the size of the cake. Transfer cake to freezer and freeze for 1 hour.
7. Unwrap cake and trim 1/4 inch from each end. Cut each end on the diagonal to form a small triangular piece from each end. Place a wire rack over a sheet pan and place cake on top of rack. Pour 1/2 of the remaining ganache over the cake. Adhere triangles to the sides of the cake to form branches. Pour remaining ganache over the cut pieces to glaze.
8. Transfer cake to a serving platter. Dip your index finger into a small bowl of confectioners' sugar and make a fingerprint in the center of all four cut sides. Using two different-size small round cookie cutters or glasses, dip the edges into confectioners' sugar and place around the fingerprints to form the rings in a cut log. Decorate cake and platter with meringue mushrooms. Refrigerate until ready to serve.
Martha Stewart
Make this recipe for Buche de Noel from Johnny Iuzzini for an unforgettable holiday dessert.
Ingredients
Serves 10 to 12.
* 5 large egg yolks
* 1 1/3 cups sugar
* 1/3 cup vegetable oil
* 3 tablespoons cocoa powder
* 1/2 teaspoon baking soda
* 1 1/4 cups all-purpose flour
* 4 large egg whites
* Chocolate Ganache
* Chestnut Pastry Cream
* 1/3 cup slivered almonds, toasted
* Marzipan, or 8 ounces store-bought marzipan
* Confectioners' sugar, for dusting work surface and decorating
* Meringue Mushrooms
Directions
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
2. Place egg yolks and 1/3 cup sugar in the bowl of an electric mixer. Place bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is warm. Attach bowl to electric mixer fitted with the whisk attachment and beat until room temperature. Add vegetable oil and 5 tablespoons water; fold to combine.
3. In a large bowl, sift together cocoa powder, baking soda, and flour; set aside. In another bowl attached to an electric mixer fitted with the whisk attachment, add egg whites. Add remaining 1 cup sugar to egg whites in 3 batches, whisking to dissolve the sugar after each addition; continue to beat egg whites until firm but not dry. Fold flour mixture into egg yolk mixture, alternating with egg white mixture, beginning and ending with the flour.
4. Spread mixture evenly into prepared baking sheet. Transfer baking sheet to oven and bake until springy to the touch, 8 to 10 minutes. Immediately lift cake out of baking sheet using parchment paper and transfer to another baking sheet. Let cool to room temperature.
5. Place parchment paper side down, on work surface. Trim about 1 inch from all sides of the cake and discard trimmings. Spread cake evenly with 1/4 of the ganache; let stand until set. Spread chestnut pastry cream evenly over the layer of ganache; sprinkle with toasted almonds.
6. On a clean work surface, roll marzipan into a log 17 inches in length. Position the cake on your work surface with the long side of the cake parallel to the edge of your work surface. Place marzipan near the edge of the long side nearest to the edge of your work surface. Begin rolling cake to enclose marzipan, pulling away the parchment paper as you roll. Use the paper to then wrap the rolled cake, twisting each end to fit the size of the cake. Transfer cake to freezer and freeze for 1 hour.
7. Unwrap cake and trim 1/4 inch from each end. Cut each end on the diagonal to form a small triangular piece from each end. Place a wire rack over a sheet pan and place cake on top of rack. Pour 1/2 of the remaining ganache over the cake. Adhere triangles to the sides of the cake to form branches. Pour remaining ganache over the cut pieces to glaze.
8. Transfer cake to a serving platter. Dip your index finger into a small bowl of confectioners' sugar and make a fingerprint in the center of all four cut sides. Using two different-size small round cookie cutters or glasses, dip the edges into confectioners' sugar and place around the fingerprints to form the rings in a cut log. Decorate cake and platter with meringue mushrooms. Refrigerate until ready to serve.
Original Recipe French Toast
Original Recipe French Toast
Allrecipes.com
Servings: 4
"Thick slices of sweet bread are the perfect base for French toast."
Ingredients:
4 (1 inch thick) slices King's Hawaiian®
Sweet Bread
4 large eggs
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Butter or oil for frying
Maple syrup
Directions:
1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm maple syrup.
Allrecipes.com
Servings: 4
"Thick slices of sweet bread are the perfect base for French toast."
Ingredients:
4 (1 inch thick) slices King's Hawaiian®
Sweet Bread
4 large eggs
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Butter or oil for frying
Maple syrup
Directions:
1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm maple syrup.
Saucy Baked Chops
Saucy Baked Chops
recipe by: kraft
prep time 5 min
total time 50 min
makes 4 servings
What You Need!
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
Make It!
HEAT oven to 400ºF.
PLACE chops in 8-inch square baking dish.
MIX remaining ingredients; spoon over chops.
BAKE 45 min. or until chops are done (160ºF).
recipe by: kraft
prep time 5 min
total time 50 min
makes 4 servings
What You Need!
4 bone-in center-cut pork chops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. orange marmalade
1 tsp. ground ginger
1 tsp. garlic powder
Make It!
HEAT oven to 400ºF.
PLACE chops in 8-inch square baking dish.
MIX remaining ingredients; spoon over chops.
BAKE 45 min. or until chops are done (160ºF).
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