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Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board.
Five Spice Pumpkin Pie with Phyllo Crust by Martha Stewart. Store-bought phyllo dough and canned pumpkin gets the Martha Stewart treatment in this deep-dish dessert. Adding Chinese five-spice ...
Martha Stewart's Pumpkin Seed Brittle by Martha Stewart. After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking.
Magic Cheesecake Bars. The classic magic bar, sometimes called “7-layer bars,” consist of graham crackers, condensed milk, gooey chocolate chips (and butterscotch chips), coconut, and nuts ...
Everyday Food was established in 2003. [2] It stopped stand-alone subscriptions and became a bi-monthly supplement packaged with Martha Stewart Living in 2013, [3] while also continuing to provide digital content online and through the tablet app "Martha's Everday Food".
Pumpkin crunch cake is an easy sheet cake made with a delicious layer of pumpkin pie topped with a crunchy cake mix topping makes the perfect fall dessert! Get the recipe: Pumpkin Crunch Cake Just ...
HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
A piece of this cream-cheese-frosted and gingersnap-topped Pumpkin Cake is perfect for breakfast, snacking, or dessert. This Easy Pumpkin Cake Will Make You So Ready For Fall [Video] Skip to main ...