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  2. Martha Stewart’s Brioche Stuffing Is ‘Definitely a Must for ...

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    Place remaining 6 cups stuffing mixture in a buttered 8-inch square baking dish. (Alternately use 12 cups stuffing to fill the turkey; place remainder in a buttered 8-inch square baking dish).

  3. Bookmark This List Of Dessert Bars For The Holidays, Because ...

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    Some top faves: our spiced hot chocolate brownies, our copycat cosmic brownies, or our French silk brownies if we’re feeling chocolate, or our brown sugar pop-tart blondies, our snickerdoodle ...

  4. The Best Thing I Ever Ate - Wikipedia

    en.wikipedia.org/wiki/The_Best_Thing_I_Ever_Ate

    Tree Bistro New York, NY: 6 EV0106 ... Brioche in the Viennoiserie Basket Martha Stewart ... Martha Stewart Nobu 57 New York, NY 6

  5. Chocolate brownie - Wikipedia

    en.wikipedia.org/wiki/Chocolate_brownie

    Store-bought brownies. A chocolate brownie, or simply a brownie, is a chocolate baked dessert bar. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients.

  6. Martha Stewart makes her ultimate Christmas breakfast - AOL

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    Martha Stewart's Candied Bacon by Martha Stewart This brunch favorite is sweet, savory and a little spicy. The brown sugar and cayenne add multidimensional flavor and help cut the richness of the ...

  7. The Martha Stewart Show - Wikipedia

    en.wikipedia.org/wiki/The_Martha_Stewart_Show

    Martha, also known as The Martha Stewart Show, is an American cooking show hosted by Martha Stewart.The series premiered on September 12, 2005, in syndication until it was picked up by the Hallmark Channel in September 2010 as part of a larger deal that turned over most of the cable network's daytime schedule to shows from Stewart's production company, MSLO Productions. [1]

  8. Martha Stewart’s Holiday Dos And Don'ts, Starting With ...

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  9. Brioche - Wikipedia

    en.wikipedia.org/wiki/Brioche

    Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). [8] Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two ...