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A chocolate tart like no other… Crispy chocolate tart shell, crunchy roasted peanuts, creamy smooth caramel and chocolate ganache filling served with lemon confit, peanut butter powder, and a rich and yet refreshing praline citrus sorbet, simply divine! If you ever dine at Le Bernardin make room for this dessert or you can try making it. There are many steps to this recipe, but many of the components can be made ahead of time and assembled on the day you wish to serve this simple dessert. (more…)

Posted on Jan 6, 2008


This delicious apple pie is made with a rich flaky pastry shell then filled with juicy apples, spices and covered with a nutty crumbly topping, for an old fashioned taste with a twist. Try making this apple pie for Thanksgiving dinner. I like to use two kinds of apples to give a perfect combination of flavor and texture to the pie, feel free to substitute with your favorite baking apples.

Pie Dough
1-1/2 cups all-purpose flour
2 Tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 Tablespoons cold unsalted butter
4 to 6 Tablespoons ice water

In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to come together. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

2 Tablespoons unsalted butter, softened
2 Tablespoons firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/4 cup chopped toasted pecans

In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Cover and refrigerate until cold.

1-1/2 pounds Granny Smith apples and 1-1/2 pounds Gala apples
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
2 Tablespoons milk
1 Tablespoon granulated sugar

1. Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.Preheat oven to 350°F.

2. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a 10-inch deep-dish (1-1/2-quart) pie plate, easing to fit and letting dough overhang rim of pie plate.

3. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

4. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.

Posted on Dec 27, 2007


These mini chocolate; cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor.

Makes 6 servings

1-1/2 sticks unsalted butter, cut in small pieces
6 ounces unsweetened chocolate
3 large eggs
1 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Posted on Dec 20, 2007


A delicious, easy old-fashioned-style rhubarb strawberry pie recipe served with a scoop of decadent creamy tangy creme fraiche ice cream. The cider vinegar breaks down the gluten in the flour resulting in a tender, more delicate crust. You may use store bought pie dough or make your favorite pie dough recipe. (more…)

Posted on Dec 17, 2007


Martha Stewarts Wedding CakesNot just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for Martha Stewart’s Wedding for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.

You will learn:
Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the event.
Buttercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and style.
Creative ways to display your cake so it takes center stage at the reception.
How to find and hire a baker, including questions to ask and contract considerations.
Ideas for cutting costs without sacrificing quality or beauty.
How to incorporate traditions from around the world.
Everything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference charts.
A treasury of inspiration, Martha Stewart’s Wedding Cakes will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day.

MARTHA STEWART is the author of many best-selling books on weddings, cooking, decorating, gardening, and other domestic arts, and is the founder of Martha Stewart Living Omnimedia. She lives in Bedford, New York.

WENDY KROMER’S cakes regularly grace the pages of Martha Stewart Weddings magazine, where she is a contributing editor, and have also been featured in many other publications and on television. In 2004, Wendy returned to her hometown of Sandusky, Ohio, and opened Wendy Kromer Confections, where she produces wedding and special-event cakes, decorated cookies, and custom-made sugar decorations.

Martha Stewart’s Wedding Cakes
Hardcover: 260 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0307394530

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 14, 2007

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