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Martha Stewart Spills on Her Kardashian House Tour and Her Crush on Brad Pitt | The Tonight Show

-Welcome back. You look fantastic, as always.,I'm so happy when you come on the show.,Thank you for coming on. -I love being here.,-I want to show a picture that Drake posted on Instagram.,A picture of you and Drake., Yeah.,And no big deal. You guys are hanging out.,And he said, "Fill it up in a briefcase,and split that shiz with my vibe.",That's pretty cool. Do you have any idea what --,Do you have any idea what that means?,-Well, I didn't know shiz.,Now that I see it written, now I know what that means.,-Oh, yeah. -S-dot-dot-dot.,-Yeah.,-No, I have no idea.,But he's charming.,-Yes. -And it must not be bad.,-No, it sounds good.,-He would never write anything bad about me., -No, he wouldn't.,"Fill it up with a briefcase and split that S with my vibe.",I would do that.,Where were you?,-Well, we were at the CFDA Awards.,And we were -- we had sat at the same table.,And we were all wearing chrome hearts, you know,,all that really fabulous jewelry.,And I remarked that his hairdo was very nice.,And he started to complain about it.,Patted the top, and said it was a little frizzy.,And I said he looked really good.,But men, I guess, worry about their hairdos also.,Do you worry about your hairdo?,-No, no.,This is the best toupee I can get on Amazon., It's really the greatest.,He looks fantastic. Oh, yeah, he was trying a new look?,-He's so charming.,-But you were giving an award to Kim Kardashian.,-I was, yeah.,-And I also saw -- -For underwear.,-Yeah. She did a great job with that.,I saw a post that Kris Jenner put up,of you guys with Khloe and Kris.,-We all look the same. Look.,-Yeah. ,You look like sisters. -Yeah, we look exactly the same.,-What was it like at the Kardashians?,-Oh, fabulous.,They live sort of in a compound.,-They do, yeah. -And they have very nice houses,,many rooms, all kinds of --,like 150 Hermes pocketbooks in a closet.,-Oh, my gosh!,Did you get to snoop around or anything?,-I got to go into every closet, every refrigerator,,into basements, attics --,Well, they don't have an attic, but --,-Yeah, you went everywhere. -Everywhere.,And we had such a good time.,A very nice house tour. -Yeah, I like that family.,Is there any celebrity that you get star-struck meeting?,-Meeting? Well, if I could meet --,I was asked this question once.,I've been sort of fascinated with this very handsome,young boy on Instagram.,He's called Brad Pitt.,And I -- I just sort of melt when I look at those pictures.,I mean, he is so cute.,-Really? For real, you --,-Oh, I mean, check it out.,-I will. But you follow Brad Pitt?,-I do. -Were they fan pages?,-They're fan pages, I guess. I don't know.,But whatever it is,,he looks better and better as the years go by.,-I love that you love Brad Pitt. -I do. I do.,-The holidays are coming up. I always think of you.,You're very nice to come on our show,every holiday, every Thanksgiving.,And I do think of you. Are you hosting a big party?,-I'm having a small -- no, small, small dinner.,Just for orphans, people who have nowhere else to go.,So I thought it would be nice., -That's cool.,-Yeah.,-Is there a side dish to Thanksgiving,that you think is a little overrated?,-String beans. -Yeah.,-Yeah. I mean, even on the "Today" show,,they had string beans today.,I just don't think they go with Thanksgiving.,-No. -They don't grow in the fall.,-They're not in season. -The garden is over.,-That is weird. -Yeah.,They have string beans, and they always have stuff on them.,You know, like, almonds and stuff like that.,-Or what's the -- No, the other thing they put on top.,Dried onions? -Yeah, fried onions.,Fried onions. Terrible.,-I don't like when people put things,on top to cover the taste. -Not my style.,I don't even have a recipe for string beans.,-Oh, you know what I meant to tell you,,by the way, thank you so much.,You gave me a jar of tiny little beautiful peppers.,-Those little Brazilian peppers.,-They looked like raindrops.,-Yes, red and yellow.,Pickled. Pickled.,-Pickled and delicious and I loved it.,-I grow those. -You do?,-Yes. -That was the best because,remember I ran into you at a farm.,-That's right. Remember? -I was at a farm.,-What's the name of that great farm out there?,-It's Fairview Farms. -Oh, so good.,-Harry is the guy, the farmer.,I was at this place and I got a pickle,'cause I was getting into pickling.,I go, "Harry --" to this farmer,,I go, "Do you know how to pickle at all?,I have no idea what I'm doing.,Is there anything to do at this cool farm?",He goes, "I have no idea how to pickle things,,but you should ask her. She would know.",And it was Martha Stewart., Oh, my God!,It was like I summoned you there.,-Yep. ,-You were really helpful.,You went in your car. You got your iPad.,And you got into your recipe from your website and showed me.,-You bought a lot of pickles that day.,-I did, I did. Yeah.,We went to Martha.com, which we should talk about that.,It is your one-stop shopping for anything holiday.,Martha.com.,-Except for Questlove's shoes, those Crocs he's making.,

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Martha Stewart | House Tour | $16 Million New York Mansion & Home

as you might expect from a legend like,martha stewart she's lived in some,beautiful properties over the years i,mean her brand is all about cooking and,home decor so she makes sure the places,that she calls home also match her image,whether it's an upscale hamptons retreat,a massive farmhouse or a historic,vacation home martha is living in style,in these videos we don't reveal any,addresses and even though i've done a,house tour of my own place please do not,show up at any private residences,because it's not safe for anyone martha,stewart is an american icon not only has,she spent time as an entrepreneur but,she's also a world-famous television,personality and one-time model inmate,who over the years of her decade,spanning career has earned a net worth,estimated to be in the range of 400,million,these days the martha stewart brand is,still an integral part of americana so,in that way it's pretty fitting to,discover that martha has homes located,all around the northeastern seaboard of,the united states in fact she's been,growing her real estate profile since,the 70s and over the years it's expanded,to include half a dozen properties only,a few of which she actually spends much,time in herself for instance the first,property she ever picked up was a,gigantic farmhouse located in westport,connecticut shortly after she purchased,another sprawling estate when she found,a property located in the hamlet of,kotona and then there's martha's,stunning woodland retreat located on,mount desert island known as skyland and,that's only the beginning of her homes,hey guys it's kara back with another,exclusive house tour here in famous,entertainment this time checking out the,homes of none other than martha stewart,don't forget to like subscribe and hit,me up on instagram to chat now let's get,into this video,martha stewart's first home became a,labor of love between her and her then,husband andrew who purchased this,gigantic farmhouse together way back,when in 1971 for the amazingly low price,of just 46,750,those were the days at the time they had,dreams of turning what was already on,this two acre plot into the perfect,family home but the original residence,was in rough shape first built back in,1805 by the time martha got there not,only did the property have a seriously,neglected backyard but the picket fence,was in shambles the kitchen was in total,disarray and there was no porch garage,driveway or even a working toilet,regardless the couple got to work and,undertook much of the renovations,themselves by 1975 the couple decided to,expand further they bought the lot,located next to theirs for another 47,thousand dollars this time they added,two additional greenhouses a chicken,coop an all season's garden and a,massive veggie garden turning their home,into a full-fledged farm now in terms of,the interior of the main house the,original structure boasted three,bedrooms and two bathrooms but martha,would expand that count to five bedrooms,and four and a half bathrooms increasing,the overall square footage to,6710 square feet martha was so hands-on,during the renault she even got down on,her hands and knees to stencil the,wooden floors while also painting the,remarkable mural that highlights the,front hallway since moving here and,undertaking all of these renovations,turkey hill as it's come to be known is,what many people consider to be martha's,most iconic home not only did martha,fill its halls with some of her most,enviable antiques but it was in this,very house that martha would write,several of her first cookbooks including,entertaining which gave her fans an,in-depth look at her dining room this,was complete with her grandmother's,china and even her mother-in-law silver,martha would live in this house for 30,years she only moved out and started,spending time in her litany of other,properties in 2007. at that point she,sold the farmhouse for 6.7 million,dollars dubbed cantito corners martha,stewart's current sprawling farmhouse is,153 acres of land that she purchased,back in 2000 for the whopping price of,15.2 million dollars and located in,bedford new york sold to martha by the,family of ruth sharp a millionaire who,had owned the property for 50 years,before her passing this estate is,composed of several buildings strewn,throughout the immense grounds making it,look more like a village than say a home,when staying on this property martha,resides in a three-story farmhouse first,built in 1925 and often referred to as,the winter house this structure features,a spacious front porch a fireplace and,stylish dormer windows after taking on,the property martha reached out to,architect alan greenberg to expand the,main farmhouse not only did he turn an,old garage that used to hold farming,equipment into a brand new entertaining,space just off the kitchen but he also,took a nearby barn and turned it into an,office project room for martha's endless,amounts of arts and crafts in addition,to martha's main residence there's also,a co

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Most Disgusting Food Pictures of Instagram! (Ft. Martha Stewart)

what's up everybody it's your boy Nick,thank you so much for coming back to my,channel if you have seen my first and,latest blog entry which I will link to,right here then you saw a the story,behind this cold sore which I hopefully,covered up but probably just made more,visible MB you heard my thoughts about,taking pictures of your food and posting,them to Instagram to sum it up I don't,like to do it if you've got a nice meal,set down in front of you at a restaurant,of course your first thought is I want,to share this here's the problem though,taking good-looking pictures of foods,requires like training and amazing,lighting equipment and hours of time,typically at a restaurant I don't have,access to any of those things and so if,I'm gonna try and take a picture of my,food like this with my little camera,flash it's not gonna come out good it's,gonna look glistening and honestly,probably repulsive nobody's innocent in,this I've done it before even you know,who you think would be the queen of food,pictures Martha Stewart has had some,doozies of dog food looking garbage,posted to Twitter so I thought I would,take you through the best quote unquote,hashtag food porn the Hall of Fame when,it comes to disgusting food photos let's,take a look first up broccoli and cheese,casserole yes your girl cooks too,no your girl doesn't cook your girl,matches up what looks like every,unpleasant texture in color in the known,universe and the tiles it was Kraft,singles I'm not eating that if you don't,have shredded cheese then cheese topping,should not be a part of your,presentation let's just say that next up,made a quick brunch from my bay hashtag,wife type I think what most people like,about brunch is that it's a blurred line,between breakfast and lunch,that doesn't mean you guys put,SpaghettiOs on a plate with some eggs,and call it brunch there's like a quiche,and some sausage links and then I guess,some like leftover ham next to the,sausage is just a farmhouse massacre,have you tried SpaghettiOs as an adult,because as a kid I thought that was more,delicious but I had it like maybe a few,years ago and it tastes like salty,rubber bands honestly the things that,people think passes for cooking these,days if you're deluded enough to post,that on Twitter and say wife type it's,like Betty Crocker meets Betty Ford this,one didn't even have an explanation with,it it's just what there's those business,end of a cook's turkey anyone who's ever,been in like seventh grade health this,should bring up an immediate memory um,watching a natural birth who thought,that this was a good idea to put online,who thought it oh what the who no look,at that lobster tail if you think too,hard about lobster in the first place,it's already gonna blow your mind,because it's a filthy notion to eat,basically a crustacean cockroach room,family member that crawls are on the,bottom of the sea and then when you see,it squirming out of that plate of baked,beans with some black mollusk on the,side oh I can't even imagine the work,that red lobster has to do to make their,food look appetizing in their,commercials so if an amateur just thinks,they can take out their iPhone 4 and,snap a silly picture and think it's,gonna look like anything other than a,marine nightmare please get a clue the,internet viewing public has done nothing,to deserve this picture oh let me guess,that's like some buffalo chicken dip,that they saw on Pinterest and thought,I'll make that for halftime at the game,just looks like a dog throw up on your,lawn that's all it looks like honestly,if that was a picture of dog barf I,would feel more at ease than knowing,that it's something that somebody put on,a platter and served to their friends,you're a sociopath,am I being dramatic I probably am nope,I'm not being dramatic,stack of cheeseburgers with blood on it,oh and the little slice they took out of,it like it's the worst pie or cake ever,what is with this caption got out of bed,today feeling a ton of joy and,excitement well you must not have known,that that piece of was on the,horizon cuz god damn I can't even smell,this but the smell of it is ruining my,day,you could tell me that this was like a,fish tank disease and I would believe it,but this is actually something someone,served for Sunday dinner the caption is,Sunday dinner was that's very ominous,because I have no idea what Sunday,dinner was it was hopefully your last,Sunday dinner because you need to go,back to church and pray if this is what,you're serving your family I feel like,when Aquaman cleans out his bellybutton,he gets something like this I'd rather,eat an actual beached whale okay those,were all very disgusting but I mean as a,people generally those of us who use the,Internet are not super smart but now we,got Martha Stewart on Twitter who used,to just post these rancid photos of,whatever food she was eating she has,cookbooks published she has seen how,much work goes into making an appetizing,photo of food but yet she still tries t

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Martha Stewart's Fresh Herbs Quiche | Martha Bakes Recipes

this easy-to-prepared herb quiche with,its distinctive crust relies on freshly,milled rye flour for the crust sweet and,malty flavor crust is not difficult to,make it's three quarters of a cup of,all-purpose flour,and a half a cup,of rye flour,half a teaspoon of salt,half a teaspoon of caraway seeds,and you can just,mix this up a little bit,that's just mixing the dry ingredients,together,and,add your butter one stick of butter cut,quarter inch cubes,cut the butter while it's very cold to,get the cube shape,and this will require very little,pulsing to mix the butter into,the flour,and this is the fastest way by far to,make a crust and now about three,tablespoons of water,iced water make sure you don't put any,pieces of ice into your crust,be very careful because it'll just make,it really hard to,roll it out,that looks good,looks like it'll hold together,and right onto a piece of plastic wrap,just dump the whole thing,if you want to keep your hands,free of dough just pull the edges in,like this,this is such a fast way to make,a crust,see it's not a white crust not by any,means it is a darker,crust,tinted by the use of,the rye flour and then flatten this into,a nice even disc,and this has to be chilled,for,approximately an hour or even longer and,we have one right here that's ready to,roll,use a little bit of bench flour,and i would suggest using all-purpose,flour for rolling,rye flour is a little slippery,and what we want to do is get this,rolled out to a 13 inch round keep,moving the dough and roll primarily in,one direction,when i'm going back and forth i'm not,putting any pressure going in the,opposite direction it's always the,pressure in one direction that will,enable you to get an even thickness,to your crust,an excess flour like that can easily be,brushed off,with a nice chinese paint brush properly,made the crust should be,easy to roll out without cracking,and we're going to,roll this up on our pin,this is an easy way to lift even the,most difficult of crusts,so now you want the crust to,be tucked under,but you have to kind of even it out and,just use a pair of regular old scissors,that should be in your kitchen drawer,marked kitchen use only,there'll be a little bit of trimming,that looks good and then what i do is,tuck this under,all the way around,we're going to chill this again and,blind bake it which means pre-baking it,before filling and baking again,it ensures that the crust will not be,raw underneath a,very moist filling so this you just want,to do in a rough,beautiful crimp,two fingers one thumb,you want it to be pretty,that's part of akisha's appearance,that it's pretty so there chill that,well,so now for lining your chilled crossdown,this is really well chilled by the way,preheat your oven to 400 degrees before,you start,doing this step of paper lining your,shell and you can,make the paper work better if you fold,it into a shape like this this will fit,very nicely once opened,and you could cut this into a round if,you also like it,see how it just makes it fit better into,the bottom of the pie shell,but,this is even better,if you crimple up the paper really well,this,fits so nicely,into your pie crust,it's no longer stiff it's limp and,malleable,and then,pour in your pie weights this is an,assortment of mostly beans and lentils,that we've collected over the years we,have several big jars like this,so this goes right into the 400 degree,oven bake for 20 minutes,remove the parchment and the beans and,bake about 10 to 12 minutes more so the,crust is beautifully brown it's ready to,receive the custard filling three eggs,three quarters of a teaspoon of coarse,salt and a quarter of a teaspoon of,black pepper now you add your milk three,quarters of a cup of milk and three,quarters of a cup heavy cream,you want just enough eggs to set the,milk but not so many that the quiche,becomes,stiff and rubbery,so i like to strain my liquid right into,the crust,and i will just pour this right in like,that,and then,your herbs this is about a cup mixture,of chervil and dill,and flat leaf parsley,and just sprinkle these,on top they will find their place,with no prodding or stirring on your,part,the recipe can easily be adapted you can,add one to two cups of briefly sauteed,or blanched vegetables to the quiche,broccoli spinach,you can do zucchini you can do asparagus,you can also add cheese if you like,but try this first,and be sure not to overfill the crust,with the custard mixture it should reach,just the top,right under the fluting so put this,right into a 375 degree oven bake for 10,minutes reduce the oven temperature to,325 continue baking until golden and set,that's the custard that takes about 55,minutes longer set your timer,look how beautiful it looks,quiche may be served warm or at room,temperature to reheat you can cover the,quiche with some parchment lined foil,and bake it in a 325 degree oven for,about 15 minutes so you could make this,early this morning and serve it for,lunch hot,now,i would like to

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Martha Stewart Talks Holiday Plans, Snoop Dogg, 'Successful' Aging

okay whether you've booked her recipes,read her magazines or followed her spicy,social media Martha Stewart is an icon,and with the holiday season in full,swing it is the perfect time to chat,with her about Thanksgiving and more,Martha good morning I know you want to,talk Thanksgiving but I have to tell you,I feel like everywhere we look people,are skipping Thanksgiving going right to,Christmas Mariah is like bye Halloween,hello did you see Mariah do that but,there are no Thanksgiving songs,so songs are okay you can you can skip,with your music but do you see look what,Maria did she she went straight from,Halloween,now what do you say to Mariah and others,who just think Thanksgiving should go,away well I think we need Thanksgiving,yeah yeah I really do I think it's just,a it's sort of an uplifting remembering,of Good Times past yeah so what was your,thing what's your Thanksgiving table,usually like what's around it,um well usually family friends sometimes,it's very large group sometimes very,small uh this year my daughter decided,to go somewhere somewhere else oh,anathema and uh yes with the children,she's going far away did you now what,you say to her when she called and said,I'm taking the kids far away were you,have fun the kids love to travel yeah so,I I still don't have specific plans but,friends are calling am I cooking yes are,you no the question is are you cooking,or would you ever go out for the holiday,I'll never never I have in the past gone,out but I'm never happy going out I need,those turkey sandwiches the next day I,actually did a cook-off I I just,remembered this I had a friend of my,sisters who spent Thanksgiving with us,she made she's South African she made,the Libby pie pumpkin pie and I made the,real thing with the pumpkin and I just,smart this recipe and Martha's recipe,won better which was the better pie yeah,in my house in my home my parents judged,because I can't believe it's been 40 40,this is your 40th cookbook right the,fourth anniversary anniversary,anniversary of my first cookbook,so are you going to do something to,celebrate oh yes in the spring we're,having a party when I published that,book we had the most fantastic,publishing party we had all the people,who had worked on the book and many of,my friends cooking on my property and we,invited everybody to come the press and,it was such a delightful party so I want,to kind of of recreate that can is Snoop,going to be there oh he'll absolutely,how close are you guys but I have a lot,of a lot of business together so we keep,we keep track did you see our billboard,in Times Square yes I saw it yes there's,something yes because that's what is it,what is,its relationship that is so,so well he's um he's a very,um intelligent guy and he loves business,and I love business so we we collaborate,a lot on a lot of different products a,lot of different businesses a lot of,people think at a certain time in your,life or career you have the friends you,need you've got the infrastructure,you've got everything you need but I,always think what's cool about you is I,feel like you always bring new people,into your circle well I I think um the,secret to successful aging if you want,to call it at that is uh is just doing,just that bringing in new people,changing change is good yeah and uh and,also learning from people I have learned,so much from Snoop Dogg I have learned,so much what uh first of all I've,learned a lot about music a lot I've,also learned a lot about,um about doing business in a different,way yeah about spreading the demographic,you know really broadening that,demographic uh we we joke about it I say,you know wherever I go they ask about,about Snoop yeah and he said well,Barbara,Martha you know so it's kind of funny,and um and yet we have really I think,helped each other and that's another,thing you learn you learn from new,friends and old friends yeah and I've,learned a lot from Stu that's cool you,know one of the things that we've talked,about you a lot on this show I'm sure,you've heard,um with your beautiful pool selfie,that's a that's called a thirst trap I I,heard that well I mean how did you know,that this would hit it the way it did,well it's pretty nice picture and uh and,I put I posted it I have a I have a nice,Lively audience on Instagram and that,became what they call a thirst trap and,uh and you know Chelsea Handler copy,yeah that was so exciting yes and she's,become kind of a a friend as a result of,that too and there she is another kind,of unusual friend for me to have she's,interesting she's smart she's very smart,yeah well she's just really really smart,yeah she does think a little bit that,she's a psychiatrist but and I don't,think that that's the right thing for,her to think about but she's uh she's a,lot of fun and uh we went to her show in,Westchester not long ago and that was,fun I was sorry that she broke up with,her boyfriend yeah Joe that she's going,to be on the show here yeah tell her I'm,really sorry we will h

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Martha Stewart Instagram Audit and Targeted Campaign

hello my name is rebecca protzman,and this is my final strategy,presentation for mco-307 at arizona,state university,in this video i will show how i've used,my data analysis,and audience research in this class to,create an instagram strategy for the,brand martha stewart living omni media,martha stewart is an umbrella,corporation that works in both media and,merchandising,from print and internet publishing to,television and radio broadcasting to the,merchandising of product lines,martha has experimented over decades to,find multiple diverse ways to put her,brand and idea into the world,martha is a 79 year old hard-working,businesswoman,but her audience is made up mostly of,homemakers who are interested in,crafting cooking,and domestic arts she shares recipes and,cooking and baking techniques,home decor and crafting ideas gardening,design ideas and techniques,how-to sewing projects holiday ideas,cleaning and organizational tips,and health-focused information like,healthy recipes beauty tips and even,ideas for pets,most of what she does is centered around,the home making it beautiful,comfortable clean organized and healthy,she teaches her viewers primarily wives,and mothers to be self-sufficient and,multiple creative ways,today i will be focusing specifically on,martha's instagram account,and i will illustrate a strategy that i,believe will help her bring in a new and,unexpected audience segment,martha stewart's presence on instagram,is one of beauty and perfection,and her content has won her 3.6 million,followers,although she follows only 462 accounts,this page posts typically two to four,times per day,with three being the most frequent,number of posts,the typical content on martha stewart's,instagram account is home and garden,centered,often having to do with growing and,preparing food,the martha stewart living magazine has,always been known for its quality,aesthetic,and her instagram visuals are no,different scrolling through her feed you,will find vibrant photos and videos of,food,holidays decor flowers and landscapes,there's also also a healthy amount of,spotlight posts about artists,chefs and craftspeople,there's also weekly black history month,posts that spotlight black,owned businesses and powerful black,figures,as well as other weekly posts throughout,the year that promote social change,there's about one ad per week on her,feed advertising either a product,her magazine or her television shows,in the stories portion of her instagram,account,martha has a variety of interesting,videos there are behind the scenes,snippets from her tv shows and photo,shoots tours of gardens and flower,fields on her estate,as well as behind the scenes tours in,the homes and studios of artists and,craftspeople across the country,home school with martha offers tutorials,that kids and parents can follow,and ask martha provides short interviews,with the woman herself,discussing her various products and,inspirations,martha's stories offer step-by-step,cooking tutorials as well as q,a sessions with well-known chefs this,page,uses the hashtag i'm so martha,to encourage fans to show off their own,versions of martha's creations which can,then be featured,in the hashtag i'm so martha's stories,and newsfeed,and wind a quote exclusive prize,i think martha martha stewart living,omni media is doing a good job at,highlighting its strengths and,opportunities and evolving with the,times,martha is found on every common social,media outlet,in print on television and she has her,own app,much like the steady stream of great,ideas in her monthly magazine,martha has managed to stay on top of the,game in her corporation by remaining,creative resilient and versatile,however some more negative aspects of,her business have managed to pop up,through the years,from low rated recipes to greenpeace,activists,protesting her products she has made,some mistakes and may continue to do so,but i think her company has proven to,have sufficient skills and a strong,enough,loyal audience to weather the mistakes,strengths beauty martha stewart,publications and products have a high,standard of aesthetic beauty,loyal following martha proved when she,was released from prison for,insider trading in 2005 that she had,enough loyal followers and investors to,rebuild her company and grow it in new,and exciting ways,versatility martha began as a model,then became a private caterer she's a,woman of many talents who wants to share,her skills and ideas enriching the lives,of her audience,her creative skills go beyond homemaking,skills and reach into her constant,development,of new aspects of her business she,currently has two,magazines four television shows a radio,show an app,and merchandising alliances with kmart,sears,lowe's home depot macy's,sherwin-williams michaels and jcpenney,she even worked with gallo winery to,produce the martha stewart vintage wine,weaknesses damaged reputation,in 2004 martha was convicted of insider,stock trading,and went to prison for five months

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Mrs. Kostyra’s Hot Cross Buns- Martha Stewart

bath buns space buns penny buns Chelsea,buns current buttons hot cross buns all,have one thing in common there is,English as afternoon tea and,traditionally these soft and slightly,sweet cakes are served on Good Friday,my mom made really delicious hot cross,buns every Easter in our home and not,Lea I had them for Ash Wednesday all,right and then for Good Friday right and,they were tender and delicious and full,of currants and she that's wrong to make,put more currants in them because she,was always skimping on the currants I,also used Citroen from time to time,that's right well here's a recipe that,is an adaptation I think of mom's,original one cup of milk right mother,he's been heated just chill it's,lukewarm lukewarm if it's too hot to,touch it it's too hot for the yeast and,you're pouring in turn envelopes of dry,yeast and that's just a regular dry,yeast right Fleischmann's okay and you,stir to dissolve and you need your sugar,1/2 cup and 2 teaspoons of salt half a,cup of sugar 2 teaspoons of salt okay,and now the melted butter oh yeah it's,been melted and cooled yep 12,tablespoons solve tablespoons of,unsalted butter and for flavoring I used,cinnamon and nutmeg oh great 3/4,teaspoon of each will do it okay there's,the cinnamon mm-hmm so it's 3/4 of a,teaspoon of grated nutmeg look at this,beautiful nutmeg mother this is so,strong I'm not gonna add a whole 3/4,because this is fresh and pungent so,we'll see how that might smell it all,the way here oh yeah it's very fragrant,should this we add the flour okay 5,minute,and I'll beat up this is a really easy,joke because it's just the liquid and,the flour yep,really easy five and a half cups about,that this was acceptable for Lent well,there's sugar in them how did we get,away with the sugar I used to give up,sugar for Lent we gave up candy,Oh sugar in baked goods we didn't have,cakes or too many pies but hot cross,buns were acceptable because it's sort,of a bread and bread you know with the,staff of life some rational ization you,know Easter is the season of the,resurrection and rebirth of spring so,bread had a very important part why,don't we take this off and see how we're,doing okay so how many currents are you,adding about a cup of them okay the more,the Berrier you know you like I like,fruit and I'm cakes and buns it's,beautiful take all this out and I'll get,going on needing it okay how much,kneading do you think it's gonna require,well we have to mix all the currents in,first and scrape it for yarn and it,doesn't stick lovely and now this has to,rise until it doubled in bulk mm-hmm,I like to turn this around so that the,top gets a little bit of butter butter,on it too good idea now you cover it so,we're gonna let this rise for an hour,and a half but we have one already made,that really did rise beautifully didn't,it nice and spongy so I'm trying it out,on a lightly floured surface give it a,couple more and I'm making the little,egg wash it's really an egg white wash,for the tops just a little bit of salt,water and egg white one egg white so now,this makes 24 buns and you can form the,buns and I'm going to brush them with,egg white and I'm rolling these between,my hands okay and what's nice about an,egg white glaze like this is that it,doesn't really add any color but it does,add a beautiful shine and this dough is,dark because of all those spices one,thing my mother is very good at is high,speed big production I think that comes,from having such a big family don't you,perhaps you cover that lightly with,plastic wrap and let these rise until,they're doubled in bulk and look like,this I'll be ready to be baked now we're,gonna cut the tops of these in a cross,that who was it Queen Elizabeth required,and so now these go into what,temperature oven about 350 375,okay forward oven approximately 25,minutes and here is a finished batch oh,they look so good and they are tender,and to make the glaze confectioner sugar,right what else,well we add a couple of spoons of the,milk to the confectioners sugar just a,little bit like one that's enough to and,a little lemon juice for flavoring and,perhaps a little rind,I will pipe this on you can do it with a,spoon but it works so easily with a,piping bag mm-hmm and a nice little,secret so everything doesn't leak out of,the pastry bag is that the tip is,covered with a piece of plastic wrap,so we can now decorate our Hot Cross,Buns with beautiful crosses yeah right,into the cross I always used to lick off,the cross I think and then I would eat,my hot cross bun let's see if they're as,good as I remember,really good,it's better

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Martha Stewart's Icing Cookies Technique | Martha Bakes S10E4 "Elegant Cookies"

on today's show i'm going to share three,recipes that turn cookies into art form,a vanilla and chocolate shortbread,embellished reeds,and cherry blossom cookies,plus we have a special guest robert,schwarzek who's going to share two,creative cookie decorating techniques,all today on martha bake,two flavors of dough are formed into a,single log and then sliced and baked in,my recipe for vanilla and chocolate,shortbread swirls,but when it comes to gilding the lily i,like to use the same dough along with,milk chocolate bark and pistachio moss,to create a cookie that looks like,unique faux bois and phoboa means false,wood the cookie dough itself is quite,easy to make in the bowl of a stand,mixer combine one cup two sticks of,unsalted butter,at room temperature,and one and a half cups of confectioners,sugar,while that's mixing sift your other dry,ingredients,two cups of all-purpose flour,and a teaspoon of salt,whisk these together,and just add your dry ingredients,now half this dough is going to remain,as i make it now and half will be,flavored and colored with cocoa don't,forget to add one teaspoon of vanilla,so there i think that's pretty well,mixed you can see it's crumbly that's,the nature of sharp bread dough,so i'm just taking out half the dough,this can go back on the machine,and to the leftover dough in the bowl,we're going to add half a teaspoon,of espresso powder,and three tablespoons,of cocoa powder,into two tablespoons of hot water making,a little bit of a paste here which will,be added to our remaining shortbread,dough,and the half of the dough that's on the,counter again divide in half,and wrap in plastic wrap so you have two,rectangles or squares of shortbread,dough that are unflavored uncolored,and you'll have two chocolate,so now the chocolate,also gets wrapped in,plastic now we're not going to chill,this dough this rolls out more easily,unchilled,to make it easier to get the dough very,very thin,so there,four neat little packages,approximately the same size,and i think we'll do it this way,because now we're going to roll and,layer and then roll again,it is very very thin dough,when you're finished getting it to be,10 by 14.,so now our four doughs are rolled out,nice and rectangular parchment side down,plastic side up peel the plastic away,and you have this lovely piece of dough,now release the plastic from,a vanilla sheet,and this is going to get put right on,top,of the chocolate what we're going to do,now is just stack,alternating the vanilla with the,chocolate,flatten out you want to make sure,there's no air,you can use your hands you could use,your rolling pin to gently,adhere one sheet to the next,beautiful,okay so this,can now be rolled,up,and you want to roll this up,extremely firmly tightly,so there's no air space,so toward the end here it's easier than,in the beginning to roll the dough,now this gets rolled up in the parchment,and chilled,but not before you make a cradle out of,a recycled paper towel holder just cut,this in half,this makes a nice round cradle for your,dough,and put the dough right in here this,will keep it from flattening out and you,can refrigerate until firm for at least,an hour preferably a little longer or,overnight or you can wrap this really,well in plastic wrap and in a plastic,bag and put it in your freezer for up to,a month,so here we have the dough it's chilled,it's like a rigid log,and we want to slice it now into quarter,inch slices,so you can keep the log slices round if,you like,or i'll show you how to turn those,slices into cross cut pieces of wood,place on a baking sheet at least an inch,apart,you do not want them touching,and cut absolutely perpendicular to your,surface so pretty,so if you want these to look a little,bit more like wood,you can roll them a little bit more oval,than round,see how different it looks when you,roll them in an oval shape,this looks like a beautiful,cross cut piece of wood,now make sure your oven is preheated to,325 degrees and bake until the cookies,are firm to the touch and just lightly,golden on the bottom 18 minutes for the,round quarter inch thick slices and,about 8 to 10 minutes for the rolled,cookie like these cool them completely,before decorating,so here they are beautifully cooked,they're so beautiful now this is just,melted milk chocolate you dip one little,part of the cookie into the chocolate,wherever you wish and then into sicilian,pistachios these are the bright green,pistachios so you have a nice mossy edge,they have to dry completely before you,serve them,and when you serve them i would really,show them off on a big tray,these are almost almost too pretty to,eat beautifully made into faux bois,cross-cut pieces of wood,enjoy,a buttery classic sugar cookies make,delicious treats anytime,but you can heighten them to special,occasion status by decorating them with,fanciful combinations of candied ginger,violets rose petals and even more,delicious and beautiful decorations but,first we need to make the dough,two cup

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