Embracing a Healthy Family: martha stewart
Showing posts with label martha stewart. Show all posts
Showing posts with label martha stewart. Show all posts

Martha Stewart's Pinecone Elves Project

What an adorable project to spruce up your packages or your trees!

Go here for more information http://www.marthastewart.com/how-to/pinecone-elves?xsc=eml_crd_2009_12_19.

Memo to Santa's assistants from Head Elf, Creative Department: It has come to our attention that these elf figurines are a joy to make. All you need are pinecones, pipe cleaners, and other simple supplies (no toy-making expertise necessary). Furthermore, the charming sprites have many applications. They can be used as decorations on a mantel, under a tree, or atop presents. In conclusion, we expect the little guys to be big hits this Christmas.

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Martha Stewart Pomegranate Turkeys to Make

I wished pomegranate's were less expensive and my family would eat them because Martha Stewart's latest e-mail of ideas has this great pomegranate turkey that would be easy for your grade school one's to create and use at the Thanksgiving dinner table.

Tools and Materials

Turkey template
Autumnal-colored cardstock
Craft knife
Rubber cement or glue stick
Beautifully round pomegranate
Pen (optional)

Pomegranate Turkey How-To

1. Download and print turkey template.
2. Fold a piece of autumnal-colored cardstock in half. Staple the template to the folded cardstock, and cut on the solid black line, through all the layers, with a craft knife.
3. With one set of cutouts, tape toothpicks in place, as marked on the template.
4. With the opposing set of cutouts, apply a layer of glue and attach to the first set, sandwiching the toothpicks in between the layers of paper. If you want to make these cute decorations into place cards, write the names of your guests across the fan of feathers.
5. Make pilot holes in the pomegranate with an extra toothpick: two holes in the stem end (for the turkey head) and two on each side of the stamen, about two inches apart (for the tail). Insert turkey head and tail cutouts into pomegranate.


Get more one-of-a-kind ideas with our holiday table decorations photo gallery. For more seasonally inspired crafts, check out television's fall favorites.

Go HERE for the full article.

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New Personalized Christmas Ideas

I just reviewed my regular mail from yesterday and opened a flyer from Photoworks.com announcing a new site along with free shipping using code HOLIDAYSHIP09.  I've used Photoworks before and haven't really thought about what knock out gifts I would buy this year yet but did like the inspirational ideas that I saw. 

The calendars are different from what I'm used to seeing as there are more varieties and choices to offer more of a you in each month.  They offer more than just one picture and it has a scrapbook feel to it. 

My photo card this year will be tough to decide since I have a 75% off coupon at Zazzle versus the multi-card options which I prefer.  I love these types of cards as they become keepsakes.  I've not ordered cards from them before so I have no idea on the quality. 

This is another one of my favorites that I almost bought last year but opted out.  I think I might try one this year just to see the quality.

This is a cute idea for home made baked goods:

With places like Photoworks and others, they allow us to almost look like the perfect Martha Stewart ... after all, who has to admit we didn't make it completely by ourselves??

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Pumpkin Patch & Halloween Party Recipes With Ideas

I LOVE Halloween for the great pictures I get to take of the girls.  I decided to spare the oldest in this round of pictures and kept it to the youngest one's.

Even though we aren't having a formal Halloween party, I think I'll go ahead and plan a little feast for the kids post trick-or-treating unless the rain cancels it out.

Here is the menu to date
(Click on Each Recipe Title to Go To BHG)

(Martha Stewart)

Anyone have any good ideas to share?

Fabulous Martha Stewart Bat and Cob Web Cookies


Makes about 30
  • 6 cups all-purpose flour (sifted, then measured), plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 1/2 cups unsulfured molasses
Royal Icing Directions
  1. Sift flour, baking soda, and baking powder together into a large bowl; set aside.
  2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
  3. Divide dough into three equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
  4. Preheat oven to 350 degrees. Print out the bat and cobweb templates found here, and cut them out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Refrigerate until firm, about 30 minutes. Using templates and a paring knife, cut dough into shapes. Transfer shapes to baking sheets and refrigerate 15 minutes.
  5. 5.Bake until crisp but not darkened, 8 to 10 minutes. Let cool completely on wire racks. Decorate with royal icing.

From Halloween 2004, October 2004
Extra tips from others on Martha's site:
10/30/08 at 9:11 a.m. ET

to make the spider web you start in the center and make a spiral working from the center of the cookie on out towards the edges.Then take a tookpick and put it in the center of the cookie and draw it out towards each point. Then in between each point put the toothpick again at the edge and go towards the center..go luck they come out great!

10/23/08 at 9:50 a.m. ET

It takes a lot of black gel color to get a rich black. One way to achieve it easier and use less gel color is to add cocoa powder first and make your icing dark brown then add a few drops of the black gel color to get to the desired color faster.

Martha Stewart Coffin Treat Boxes CUTE!

I love this craft from Martha Stewart for unique coffin treat boxes.

Surprise your guests with an inventive coffin treat box, a wonderfully ghoulish party favor everyone will want to take home.

Tools and Materials:
  • Decorative paper
  • Black cardstock
  • Large glue stick
  • Printer
  • Plain printer paper
  • Stapler
  • Bone folder
  • Ruler
  • Craft knife or scissors
  • Paperclips
  • Candy
  • Halloween stickers
  • Rough twine
  • Coffin box top and bottom templates
  • Full-sheet double-sided adhesive (optional)
Coffin Treat Box How-To:
  1. Fully adhere decorative paper to black cardstock with a large glue stick or full-sheet double-sided adhesive.
  2. Print top and bottom coffin templates on regular 8 1/2-by-11-inch paper. Place one template on each sheet of lined cardstock and staple around the template to hold in place. Do not staple inside the lines of the template, as this will create holes in your finished box.
  3. Using a bone folder and ruler, score on the dotted lines of each template, pressing through to the paper and cardstock underneath.
  4. Using a craft knife or scissors, cut on solid lines of templates, working from the inside out.
  5. Fold sides and tabs of both top and bottom where scored. Using a glue stick, glue tabs to inside of box bottom and lid as shown in the template. Clamp with paperclips to secure until dry.
  6. Fill bottom of box with candy. Add stickers to top of lid and place lid on top of box. Wrap a 1-yard piece of rough twine around the coffin a few times, and tie to secure.

The decorative paper used on today's show is available as part of a kit on QVC.com. Twine is available at hardware or craft stores. All other materials, including a variety of alternative decorative paper, and tools are from Martha Stewart Crafts.

For more great ideas, go to http://www.marthastewart.com/article/coffin-treat-box?xsc=eml_crd_2009_10_14

More Great Halloween Favor Ideas from Martha Stewart

I'm hosting a bake sale to raise funds for my daughter's elementary school PTO.  I've been looking for unique ideas to package the items to ensure a lot of funds earned.  In today's mail update from MarthaStewart.com, was a link to some fantastic treat boxes and favors. 

I always am partial to the holiday crackers and love the one's in the middle.  The cat treat boxes look a little more time consuming than what I want so I might stick with the other two options.  See how easy it looks:

Tools and Materials

  • Crepe and colored papers
  • Scissors
  • Stickers or rubber stamps
  • Toilet-paper rolls
  • Glue stick
  • Twine
  • Plastic spider or bat rings
Halloween Crackers How-To

These Halloween treat holders are modeled after British Christmas crackers.

1. Cut an 11-inch square of crepe paper and a 4-by-7-inch piece of paper in another color; decorate with stickers or stamps.

2. Roll crepe paper around a candy-filled toilet-paper roll; glue seams closed. Wrap paper rectangle around center; glue.

3. Tie ends with twine; snip for fringe. Slip rings over twine. Pull ends to break open.

For more great ideas and how to's, visit the link embedded here: MarthaStewart.com.

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Cupcake Recipes of the Day

Celebrate a devilishly delicious Halloween with these Halloween Skeleton Cupcakes from cupcakerecipes.com (click on title to go to site).

◦Active Time: 45 minutes

◦Total Time: 1 hour 30 minutes


•1 box (18.25 oz) devil’s food cake mix
•1 1/2 cups lowfat buttermilk
•3 large eggs
•1/4 cup canola oil
•2 cans (16 oz each) dark chocolate frosting

Decoration: black gel or paste food color, 24 marshmallows, 24 (4-in.) thin breadsticks (grissini) or lollipop sticks, a clean artist’s brush, 24 grape fruit leather snacks (like FruitaBu), black decorating sugar, red nonpareil candies.


  1. Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper, foil or Halloween-themed liners.
  2. Beat cake mix, buttermilk, eggs and oil in large bowl with mixer on medium speed 2 minutes or until just blended. Divide batter between muffin cups (1/4 cup batter per cup).
  3. Bake 24 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 15 minutes before removing cupcakes to rack to cool completely.
  4. Tint chocolate frosting black with food color; frost cupcakes.
  5. To decorate: Slightly flatten marshmallows with palm of your hand. Insert a broken length of breadstick or lollipop stick into each marshmallow. Place some black frosting in a microwave-safe custard cup and microwave about 5 seconds, until thin and runny. Paint skeleton faces onto marshmallows with a fine paintbrush.
  6. Using the photo as a guide, cut fruit leather into bat wings with scissors; press in decorating sugar to coat. Roll fruit leather scraps into small balls, then shape into bat heads with ears; coat heads in sugar. Attach 2 nonpareil candies for eyes with a dab of frosting.
  7. To assemble: Using photo as guide, stand bat wings upright in frosting on top of cupcakes. Insert a skeleton head behind wings into middle of cupcake. Attach a bat head in middle of wings with frosting.Plan Ahead: You can bake cupcakes 2 weeks ahead and freeze. Frost and decorate up to 1 day ahead, cover and keep at room temperature.


2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired. The cupcakes above were decorated using the Wilton Cupcake Decorating Kit and Valentine’s Sprinkles. They can usually be found at craft stores like Michaels or Joann.

Enjoy the cupcakes with those you love!

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process. Since the batter is fairly thick, I have found that an old-fashioned ice cream scoop works best for filling the cupcake wells (also great for muffin batter!). Since all ovens are different, make sure you check the cupcakes a little early. Mine were ready in just over 20 minutes, yours may be done sooner, or they may take a minute or two longer.

Cream Cheese Frosting

  • 16 oz. cream cheese (2 packages), softened
  • 1/2 cup unsalted butter (one stick), softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar, sifted
  • pinch of salt
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!

*Recipe obtained at the link on the title for this cupcake


Not a Recipe but GORGEOUS!!!

Kitchen Kraft has great looking wrappers for your cupcakes.

Martha Stewart's Candied-Hazelnut Cupcakes


Makes 16

  • 1/2 cup whole unblanched almonds, toasted
  • 1/2 cup hazelnuts, toasted and skinned
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour (not self-rising), sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup firmly packed dark-brown sugar
  • 3/4 cup milk
  • 4 large egg whites
  • Dark Chocolate Frosting
  • Caramel-Dipped Hazelnuts

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
  2. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.
  3. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
  5. Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.

For more on Martha Stewart's recipes, visit her at marthastewart.com.

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