Martha Stewart's Cakes!

Martha Stewart's Cakes
Our First-Ever Book of Bundts, Loaves, Layers, 

Coffee Cakes, and more
by the Editors of Martha Stewart Living
Trade Paperback, 352 pages

Martha came out with a book on cakes during the month of my birthday. I like to think this was planned. I was certainly excited!

She has done pies, cookies, cupcakes and wedding cakes, but this is the first book on cakes in general. The book has a wonderful array of cake styles and varieties, including:

Loaves

Bundts & Tubes

Coffee Cakes

Single Layers

Cheesecakes

Icebox

Cakes with Fruit

Layer Cakes

plus

Frosting and filling recipes, easy garnishes, 
and other finishing touches

Martha Stewart's Cakes is well laid out, easy to follow and has a full colour photo of each and every recipe. 

Chocolate Bundt Cake

From the back flap:

A one-stop resource for cakes—birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.

Maple Cake

Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart's Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.

Pumpkin Layer Cake

 With 150 recipes in all, you will always have the perfect cake recipe for your occasions! 

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Meatless - from The Kitchens of Martha Stewart Living

Meatless
More Than 200 of the Very Best Vegetarian Recipes
from The Kitchens of Martha Stewart Living
Trade Paperback, 384 pages

Are you ready to start the year off right? Meatless is a beautiful book of 200 vegetarian recipes and full colour accompanying photos that will delight and inspire your vegetarian palate. Whether you are strictly veggie, flexitarian, or just looking to add more veggie dishes to your repertoire, you will find lots of simple and delicious recipes for a healthier you.

Vegetarian dishes can be vibrant, exciting, colourful, and fit for guests - and Meatless shows you how! 

Selections include:
-Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms
-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash
-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes
-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin
-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh
-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos
-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes
-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”

Believe me, nobody's going to miss the meat!  

Try this sneak peek recipe for Warm Edamame Salad, from Meatless! 

Photo: John Kernic

Warm Edamame Salad

Using frozen edamame is a convenient way to add protein to Asian soups and salads such as this one. It gets lots of interesting textures from water chestnuts, mushrooms, and snap peas, and spicy flavors by way of fresh ginger and hot chile sauce.

Yield Serves 4 to 6



Ingredients

    2 tablespoons canola oil
    4 cups (12 oz) cremini mushrooms, sliced
    1 16 oz package frozen shelled edamame, thawed
    1 cup (4 oz) sugar snap peas, sliced in half
    1 teaspoon fresh ginger, peeled and minced
    1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
    1 8 oz can sliced water chestnuts, drained
    1/2 teaspoon Sriracha chile sauce
    Coarse salt and freshly ground black pepper
    1 tablespoon toasted sesame seeds
    1 teaspoons rice wine vinegar

Directions

    Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.

    Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.

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