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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods.
If you love coffee cakes as much as Martha does — you’ll love learning all four of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, a streusel cake with a confectioners’ sugar glaze, and a glazed lemon blueberry coffee cake.
You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in shortbread tart shell — perfect for fall.
Brioche is light, airy and one of Martha’s favorite breads. In this episode, she starts by making the brioche dough and then turns it into three wonderful brioche variations — brioche à tête, brioche loaf, and baba au rhum. She also creates Martha’s French toast, a breakfast favorite.
There’s nothing like a great cookie. In this episode Martha makes truly delectable brown sugar chocolate chip cookies — the recipe comes from Martha’s daughter Alexis. Next Martha demonstrates how to make an old-fashioned lemon-sugar cookie, a chewy chocolate ginger-molasses cookie, a sable cookie, and glazed citrus doodles.
Custard has never been so tempting as with Martha’s many variations. Join Martha as she shares her recipes for a classic crème brûlée, a cherry clafouti, crème caramel — and to top things off, mocha custards.
A buttery croissant can be the perfect way to start the day, and with Martha’s recipes and tips, you’ll now be able to make them at home. Here you’ll learn to make the classic crispy, light, flaky croissant — perfect with jam and butter. Next it’s everyone’s favorite — pain au chocolat, and then on to mini ham and cheese croissants and pain aux raisins.
Join Martha as she shares her secrets for how to make three of her all-time favorite breads. First, an Irish soda bread that she serves every St. Patrick’s Day, always a huge hit. Next, an olive and cheese loaf — a no-knead bread that’s baked in an enameled cast iron pot. Next comes a simple and delicious bread called Sally Lunn. And finally, a memorable custard-filled cornbread.
Tuile is a French word for tiles, and when these paper-thin cookies are presented in rows, they’re meant to look like the curved tiles on rooftops. Learn how to make five variations with Martha, beginning with the basic tuile batter. She then demonstrates lacy nut cookies, brandy snap cups, the ubiquitous fortune cookie, and chocolate tuile ice cream cones.
Whether you are a beginner or seasoned pro, you’ll welcome Martha’s expert tips and tricks for making basic breads at home. In this episode she shares a variety of options, including white, multigrain, rye, and Parker House rolls.
Focaccia and Pizza
Everyone loves pizza, and making it at home can be easy and fun. In this episode, Martha teaches you how to make a wonderfully crisp and super delicious oven-dried heirloom tomato pizza, a delectable grape focaccia, a perfectly thin tarte flambée, and a three-cheese gluten-free calzone using pizza dough.
Follow along as Martha shares her expertise on how to make three lovely celebration cakes, including a four-layer génoise cake with passionfruit buttercream, an orange-almond cake with Italian meringue buttercream piping, and an unforgettable chocolate-rum roulade.
Tarts and Tartlets
Have you ever made a tart at home? Join Martha as she shares her secrets for making this simple and delicious dessert in four variations. First, she demonstrates an apple tart tatin — an upside down caramelized apple tart — with a pâte brisée crust. She then shows you how to make a chewy chess tart with a cookie crust, lemon meringue tartlets, and min rhubarb and raspberry galettes.
Never thought you could master making a soufflé? Well think again. In this episode, Martha demystifies the art of the soufflé with some of her favorite variations, including a spectacular savory cheese soufflé, a caramel soufflé, a chocolate soufflé, a lemon soufflé, and finally — an iced lemon mousse.