Chocolate Ginger Cookies

Mike calls these particular cookies "hybrids" - the best from Martha Stewart's Chewy Chocolate Ginger Cookies and Ina Garten's Ultimate Ginger Cookies. He loves how Ina makes hers with 1 1/4 cups of chopped, candied ginger, but wanted the chewy texture and chocolate chunks in Martha's. Combining the two recipes somehow worked. They are full of ginger: grated fresh, chopped candied and ground. The semi-sweet chocolate chunks combined with molasses and assorted spices (cinnamon and nutmeg) compliment and give these cookies a nice, rich flavor. Rolled in sugar, mmm!

Ginger Cheesecake Bars

What could be better in the heat of Summer than a refreshing and cool cream cheese bar? Mike made these bars using the recipe in Martha Stewart's Cookie Book (pages 272-273) and displays them on Martha's small, square cake stand from Macy's (a birthday present from Elaine - thank you)!  A non-traditional crust is made with ginger snaps instead of graham crackers, and chopped, candied ginger is mixed with the cream cheese filling. They make for a wonderful twist on the classic cream cheese bar, and are especially good slightly chilled!

Cupcake Anyone?

Perfectly swirled frosting atop the perfect little cake. What could be better? Kenn made these multi-flavored cupcakes for a party, and boy, were they the hit of the night. Presented on a stack of jadeite cake stands, no one could resist taking one (or two) for themselves. Freshly baked the "morning of" - they were a perfect party dessert. Easy to make, easy to present, and best of all, easy to eat!

5 Stars for Kenn!

What an absolutely creative and delicous way to bring smiles to the associates of a Macy's store, than to present them with Star Cookies - right before the Fourth of July! Kenn created these delectable bites with Martha Stewart's Star Cookie Cutters (available at Macy's). He gave them a flood of royal icing (in red, of course), and gave them to his favorite Macy's folk! Boy, were they surprised - and amazed that they were so nicely wrapped and presented.  It's a nice gesture that everyone should do when they have time. A little goes a long way, as they say. Although - I'm not sure the cookies lasted THAT long!

Luscious Lemon!

Somehow, lemon just says "Spring. Or Summer!". And what better way to infuse the season than with a glazed pound cake? Kenn's wonderful Lemon Pound Cake (taken from Ina Garten's recipe) looks especially delicious and delightfully presented with sliced lemons. Topped with a lemon glaze, who couldn't resist a piece of this traditional, tart dessert. Pound cakes make perfect hostess gifts and travel well. Anyone would be delighted to receive one of Kenn's Pound Cakes!

Apricot Almond Rose Cake

What does one do with a box full of over ripe apricots? Mike whipped up some apricot preserves and then began with a Martha Stewart Almond Pound Cake recipe. Half the batter was poured into 10-cup bundt pan, and a layer of the apricot preserves and sliced, toasted almonds came next. The added the remaining batter. Mike used (christened) his new, "Rose" bundt pan from Williams Sonoma. When the cake was cooled (and, thankfully, easily removed), a glaze of apricot puree, confectioner's sugar and vanilla was brushed on. More toasted almond slices were sprinkled around to finish it off. It was a delicious way to dress up a basic pound cake, for summer, or anytime of the year.

Pucker up!

Mike dusted off (with flour, of course) the ol' cookie sheets! These Dark Chocolate  Cookies with Sour Cherries from the Martha Stewart Cookies book (pages 98-99) will sure to please any fruit and chocolate lover. The tart, chewy, dried cherries contrast nicely with the bittersweet chocolate chunks (along with dark brown sugar and dutch processed cocoa) to make a deliciously dense cookie. Chewy, decadent and quite flavorful - they are highly recommended for a rich, dark, "bite of summer".

Buckle Up!

Have a few leftover blueberries in your refrigerator? Why not use them in this tasty, summertime treat - a Blueberry Buckle. Buckles are a type "cakey cobbler" with a crumble, streusel topping. As it bakes, cracks and crevices form, "buckling" the cake as it rises. This particular buckle recipe can be found on marthastewart.com. Mike baked this in a springform pan and served it with sweetened creme fraiche (heavy whipping cream, sour cream, confectioner's sugar and vanilla). It made for a perfect mid-week dessert.

Cobbler - Peach & Blueberry Style

Mike went a little crazy with the cobbler dough, here. Underneath this sugar-sanded, cream and butter-based topping are sliced peaches and sweet blueberries. Taken from a recipe from Martha Stewart, this cobbler makes good use of the Martha Stewart Collection "Oven to Table" bakeware, available at Macy's. A dollop of vanilla ice cream, fresh-whipped cream or even creme fraiche would top this dessert off perfectly!

Bars and More Bars

Mike celebrates the first weeks of summer with Blackberry Almond Shortbread Squares (from Martha Stewart's 2004 Annual Recipes) and Raspberry Bars.  Both incorporate a shortbread-based crust and streusel toppings that adds a sweet crunch. The blackberries are tossed with orange zest and the Raspberry Bars have a cup of fresh raspberries mixed with preserves as the filling. Perfect with a cold glass or sun tea or freshly-squeezed lemonade!

A SweetTart!

Fresh raspberries, cool, rich pastry cream and a pecan tart shell. Mike adapted this recipe from a variety of Martha Stewart "sources". A filling of pastry cream with honey from Everyday Food, a pecan tart shell from Martha Stewart's Pies & Tarts, and ripe raspberries... from nature. All three combine to form the perfect summer tart. A dollop of creme fraiche or whipping cream adds that final sweet touch!

Apricots make great tarts!

A perfect tart for the summer season! Elaine's Apricot Tart recipe (taken from the June issue of Everyday Food) shows just how easy this tart can be made. The fluted crust couldn't be easier (no rolling), just mix and press. A delicious filling of pastry cream (made with honey) and topped with sliced apricots finish it off in style.

Claudine's Delicious Salute!

How fitting for the Fourth of July, than to unveil a marvelous Red, White & Blue Tart. Claudine recreated this Martha Stewart classic recipe, a spectacular display of color, texture and taste. This dessert features fresh blueberries and raspberries, sitting atop a luscious creme fraiche filling. The long, rectangular tart shell shows off this holiday dessert in true patriotic style. Magnifique!

Elaine's Peach Cobbler - Just "Peachy"!

What a Peach! Elaine made good use of a neighbor's gift of peaches with this traditional summertime Peach Cobbler (a recipe available at marthastewart.com). Made with cinnamon, dark brown sugar and of course, the best peaches, who couldn't resist a bowlful of this delectable dessert. All that's missing is a nice, cold scoop of vanilla ice cream!