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Martha Bakes

Martha Bakes fulfills Martha's Stewart's long-time dream of creating a visual teaching course that features the best of the best in home baking. Based on her many years of experimenting, teaching and research, this Baking 101 destination delivers a thoughtfully edited collection of Martha's personal favorites, from savories to sweets. It also demystifies everything from how to make the perfect cheesecake without a crack to how to create the ultimate devil's food cake. What distinguishes the series is that each installment, covering themes from pound cake to pate brisee, will begin with a recipe's basic foundation and will explore how the addition of certain ingredients or the use of a new technique will result in not one, but multiple dishes.

Monday 11:00 AM et/pt on Hallmark Channel
9 Seasons, 107 Episodes
January 31, 2011
Food
7.8/10
Cast: Martha Stewart
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Martha Bakes
Episodes

Martha Bakes Full Episode Guide

  • Everyone loves pastries for breakfast and they're even better homemade. Join Martha as she teaches how to make an easy-to-prepare sweet yeasted dough in three addictive recipes: sinfully delicious pear and frangipane pastries, a cinnamon and brown butter swirl designed for pull-apart shareability and mouth-watering jam-filled croustades. Professional quality breakfast pastries you can serve to family and friends.

  • Meringue is the foundation for so many captivating desserts and Martha shares three different meringue-based desserts: an ethereal meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes, the fancy cousin of baked Alaska. Scrumptious desserts you'll want to make again and again!

  • We all have our favorite go-to cookies, but sometimes an occasion calls for something really special. Martha shares three recipes that turn the humble cookie into an art form: "faux bois" vanilla and chocolate shortbread decorated with chocolate bark and pistachio moss, embellished wreath cookies with sugared flowers and pretty-as-a-picture cherry blossom cookies.

  • Take your bread baking skills to the next level with everything you need to know to make three boulangerie quality breads: a crusty golden brown artisanal boule, a unique "edible landscape" onion and leek focaccia, and a buttery, multi-layered brioche feuilletée. Breads so remarkable your family and friends won't believe you baked them yourself!

  • It's hard to believe the unusual 5-ingredient dough known as pâte à choux could be the foundation of so many popular desserts from profiteroles to cream puffs. Today on Martha Bakes, learn how to make this magical dough for three spectacular filled desserts: pâte à choux swans swimming in a pond of chocolate, custardy coconut eclairs, and a gorgeous, towering pink croquembouche. Impressive desserts fit for royalty!

  • Time-tested techniques are used in three renowned favorites: papillons, with their caramelized exteriors and flakey layers within, French meringues in a rainbow of colors and flavors, and perhaps the most popular cookie in France, sables Bretons.

  • Savor three scrumptious cookies that signify la dolce vita: Sicilian buccellati, filled with a combination of pecans, figs and raisins; Italian wafer cookies known as pizzelle; and the distinctive diamond-shaped zaleti found throughout Venice.

  • How three famous cookies got their unusual names: speculaas, traditionally formed using carved wooden molds; stroopwafels, made from two waffles sandwiched with caramel; and buttery, crisp arnhemse meisjes, named for the girls of Arnhem.

  • Create the authentic flavors of Greece using a variety of ingredients: walnut and honey in baklava, kourabiedes, with mastiha lending a gentle pine and anise flavor, and paximadia, imbued with ouzo, sesame seeds and a hint of orange.

  • How warm spices, dried fruit fillings and fragrant ingredients deliver big flavor in three irresistible treats: date-filled ma'amoul stamped with a geometric pattern; unusually textured Iranian rice cookies; and tahini cookies.

  • Three breakfast snacks. Included: Irish-style brown bread made with rye flour, light whole-wheat popovers, and whole-wheat date nut quick bread.

  • Transforming three vintage cakes with healthy updates. Included: roulade made with oat flour and fresh berry cream; a gluten-free chocolate buckwheat torte, and zucchini-almond cake with cream cheese frosting.

  • Transforming time-tested bread recipes using alternative flours: honey-wheat Parker House rolls; whole-wheat pita bread, and molasses-oat bread.

  • How to make bakery style cookies. Included: Farro Chocoloate-Chunk Cookies.

  • Create three sure-fire bake sale hits with wholesome ingredients that will satisfy parents and kids alike: lemon-yogurt cupcakes with fresh raspberry frosting, whole-wheat sticky buns, and zesty orange-barley pound cake.

  • Learn Martha's culinary tricks of the trade in three breakfast favorites: hazelnut hot-cross buns studded with dried cherries, honeyed whole-wheat bread perfect for the novice baker, and gooey, pull-apart whole-wheat monkey bread.

  • Use the crunch and flavor of seeds to create culinary magic in a wide variety of baked goods. Martha highlights seeds' virtues in seeded whole-wheat English muffins, seeded Saratoga torte, and light and crispy whole-grain seeded wafer crackers.

  • Nutritious and healthier crust alternatives. Included: a free-form plum galette with a crunchy cornmeal crust; decadent and dairy-free chocolate-coconut pie; and whole-wheat, olive oil crusted mushroom tart made with tahini.

  • Three favorite cookies are updated with more wholesome pantry ingredients: pecan, oat, and dark chocolate chunk cookies; chewy molasses crinkles made extra flavorful with quinoa flour; and slice-and-bake buckwheat-espresso cookies.

  • Healthy variations of coffee-shop favorites, including apple cider doughnut cake made wholesome with whole-wheat flour and applesauce; tender maple-glazed pumpkin spelt scones; and dunk-worthy seeded graham biscotti.

  • In the Season 8 premiere, usual ingredients are replaced with more wholesome substitutes in three updated classics: rhubarb and raspberry rye crisps; flaky buttermilk barley biscuits; and a lofty spelt layer cake lightened with whipped cream and berries.