“Truly one of the easiest desserts with the best result,” Drummond said of her Puff Pastry Braid in a clip from her Food Network show The Pioneer Woman. “If you pull this out of the oven and you have guests over, they won’t believe how easy it is to make.”

You start by laying out a sheet of premade puff pastry dough, which you can buy in the freezer section at your local grocery store. Down the center of the thawed dough, add a generous scoop of chocolate hazelnut spread and use the back of a spoon to spread it over the center section of the dough, leaving a slight lip at the top and bottom. Sprinkle chopped peanuts, almonds, pecans, or any other topping you like on top of the spread.

On the two bare sections of puff pastry dough, slice an even number of sections radiating from the center outward (these sections will become the braid). Then, fold the top and bottom lip of the center section of the dough, and then braid your cut sections over the center, overlapping one strand over the other until you reach the end.

Coat the puff pastry with a beaten egg to help it get a glossy coating once baked, and sprinkle a bit of sea salt over top before popping it into the oven.

Once the braid is puffed, baked, and cooled, you can top it with Drummond’s delicious glaze, which consists of powdered sugar whisked with vanilla extract and milk. Once everything is combined, drizzle the glaze over the braid before cutting and serving.

There are so many ways to customize this dessert. Drummond suggests swapping out the chocolate hazelnut spread with premade pie filling or fruit tossed with sugar and cornstarch for a fruity, sweet dessert. Or, you can do melted butter with cinnamon sugar and pumpkin pie spices for an autumn-flavored treat.

Grab the full recipe here and add this sweet treat to your repertoire. Your guests won’t believe just how simple and easy this dessert is to make — shh! We won’t tell them, either!

Before you go, check out our slideshow below:

Every year, it seems like we spend an inordinate amount of time researching new zucchini recipes to keep up with our freakishly productive garden patch, but this year, we’re already done. That’s because Martha Stewart just shared her recipe for a double-chocolate zucchini sheet cake with a decadent cream cheese frosting that’s perfect for all of your end-of-summer, beginning-of-fall get-togethers, potlucks, picnics, and barbecues, and we may never want to use zucchini another way again.

Earlier this week, Stewart shared a pic of the decadent go-to on her Instagram. She shared the photo with the caption, reading, “Our chocolate-zucchini cake is just the thing for a summer party. It packs in four whole cups of shredded zucchini for a nutritional boost and plenty of moisture. We love topping it with a tangy cream-cheese frosting and, for an eye-catching finish, a few sugared zucchini blossoms. Tender, chocolatey, and just sweet enough, this summery cake is an all-around winner. Get the recipe at the link in our bio. 📷: @jason_donnelly_photography.”

What we love about this recipe is that, while you can’t taste the zucchini at all, it does serve an important purpose in the recipe. The water in the zucchini helps keep the cake super-moist, and the zucchini also adds a dose of healthy fiber to each square of cake you cut from the pan. We also love that the cake is made in a jelly roll pan, making for easier serving when dining will a crowd.

After grating your zucchini, you’ll want to drain it, and then squeeze the excess moisture out. You can do this by putting the grated zucchini in a square of cheesecloth or a clean kitchen towel, then twisting it into a ball to squeeze out the water. This is what will give the cake the right balance of moisture without being watery.

For the chocolate, Stewart uses Dutch-processed cocoa powder, which gives the cake that signature deep, dark chocolate color. She also adds in some chopped semisweet chocolate, for even more decadence.

Last but not least, you won’t want to leave off the smooth, rich cream cheese frosting. It has just enough tang to cut through all the sweetness. Stewart also decorates her cake with sugared zucchini blossoms, which she says taste like candied pumpkin. If you can get zucchini blossoms from your garden, or the farmer’s market, it’s a fun project to try, and not too complicated — you basically just toss zucchini blossoms with oil and sugar, then slowly bake them at a low temperature until dry.

The end result? A decadent double chocolate cake that your friends and family will beg you to make all summer, and a zucchini recipe you finally won’t get tired of.

Get Stewart’s full recipe for her Chocolate-Zucchini Sheet Cake With Cream-Cheese Frosting HERE!

Before you go, check out the gallery below:

Watch: How to Make Sugar Cookie Berry Pizza

From her outrageous garlic bread (trust us, it lives up to the name) to a simple summer pasta recipe that marinates fresh garlic with juicy tomatoes, these dishes prove there’s no limit to garlic’s versatility. We’ve included weeknight-friendly sides like crispy roasted potatoes and garlicky sautéed spinach, as well as hearty mains like roast chicken and a bold shrimp appetizer. Whether you’re cooking for friends, family, or just yourself, these Ina Garten recipes will bring big flavor and satisfy any garlic lover. 

From finger foods kids and adults will want to chow down on, to more elevated apps for kid-free events, we’ve curated a list of appatizer recipes that are so easy, they almost don’t need recipe instructions. So browse through our top easy appetizer picks and enjoy eliminating the stress of menu planning for your next gathering. 

Bacon-wrapped dates with goat cheese

Bacon-wrapped dates are that elusive combination of super-fancy and super-easy.

Get the full recipe from Pinch of Yum.

Honey & pistachio goat cheese appetizer

Want something a little more involved than a cheese plate? Try this honey and pistachio goat cheese, which guests can spread on crackers, apple slices or whatever other vessels you serve.

Get the full recipe from A Southern Soul.

Easy, cheesy garlic bread

Cheesy garlic bread may not be the most elevated appetizer, but its flavor is definitely award-winning.

Get the full recipe from Cafe Delites.

Mini-quiche

This recipe gives four suggestions for mini-quiche filling. Try all four or pick ~The Favourite~ and just make one.

Get the full recipe from Culinary Hill.

Ahi tuna cucumber bites

These next-level tuna cucumber bites call for high-quality fish but are really easy to throw together once you have the ingredients.

Get the full recipe from Paleo Leap.

Asparagus-pancetta puff pastry bundles

Store-bought puff pastry is the ultimate secret weapon when it comes to simple, classy appetizers. Here, it gets some vegetable treatment with asparagus-pancetta puff pastry bundles.

Get the full recipe from Completely Delicious.

Smoked salmon sandwiches

Serve smoked salmon sandwiches at you’re parties and we’ll RSVP yes every time.

Get the full recipe from Recipe Tin Eats.

3-ingredient cranberry-brie bites

Another great way to put puff pastry to use? Three-ingredient cranberry-brie bites.

Get the full recipe from Tablespoon.

Crab-stuffed potatoes

The cool thing about these crab-stuffed potatoes is that you can use small potatoes for the appetizer version or make giant ones with baking potatoes.

Get the full recipe from Life Currents.

Spinach dip bites

Love spinach dip, hate the mess? These spinach dip bites are perfect.

Get the full recipe from Lil’ Luna.

Cranberry-prosciutto crostini

Breaking news: Cranberry sauce is not just for Thanksgiving. Keep a can or two on hand to whip up these super easy crostinis.

Get the full recipe from Pizzazzerie.

Skillet black bean queso dip

This elegant skillet queso will be the star of your spread.

Get the full recipe from Peas and Crayons.

Bacon & spinach 4-cheese stuffed mushrooms

These bacon-spinach-cheese-stuffed mushrooms are even more stacked than this year’s best picture category.

Get the full recipe from Will Cook for Smiles.

White pizza dip

No matter what kind of party you’re throwing, white pizza dip deserves an invitation.

Get the full recipe from How Sweet Eats.

“Good morning to this cinnamon roll peach cobbler only! 🤩🍑” Ree Drummond wrote on The Pioneer Woman Magazine’s Instagram page. That’s right: sweet cinnamon rolls combined with a mouth-watering peach cobbler makes for a fabulous breakfast.

In the caption, Drummond described her Cinnamon Roll Peach Cobbler recipe like this, “This shortcut recipe layers warm, bubbling peaches under fluffy cinnamon rolls for a dish that’s part breakfast, part dessert, and completely irresistible.”

Um, you don’t have to tell us twice — we need this recipe immediately.

Start by slicing peaches (or using sliced frozen peaches to make it even easier) and putting it in a saucepan with melted butter. Then you’ll add lemon juice, cinnamon, sugar, and other ingredients, stirring until the sugar has dissolved. Once it’s done, you’ll pour the entire mixture in a 2-quart baking dish. That handles the cobbler part of the recipe, now for the cinnamon rolls.

Luckily, this recipe calls for a storebought tube of large cinnamon rolls, which you’ll slice in half to get 10 cinnamon rolls. Put them in the dish, covering the peaches mixture as much as you can. Pop them in the oven while the kids get ready for school and let cool 10 minutes before glazing them with the icing that came in the tube. This icing replaces the vanilla ice cream that you usually have with cobbler, adding the final sweet touch to this mouth-watering breakfast.

We need a new name for a breakfast/dessert combo that’s as decadent as this — breaksert? Desserfast? Either way, we’re obsessed.

Get Drummond’s full Cinnamon Roll Peach Cobbler recipe HERE.

Before you go, check out our slideshow below:

Everyone knows the best sporting events have signature drink. Like Mint Juleps at the Kentucky Derby and the Honey Deuce at the US Open. However, this year, a new drink has gone viral, and it looks so good. The 2025 US Open is taking place in New York City right now, and as fans watch from home or in the Arthur Ashe Stadium, everyone’s talking about the cool $39 Watermelon Slice cocktail.

The cocktail, served in cool yellow glasses with slices of watermelon on the edge, was created by IHG Hotels & Resorts, the official hotel and hotel loyalty program of the US Open. This is the first-ever cocktail released by IHG Hotels & Resorts, which people are super excited about. Like this woman, who called it “outrageous and amazing.”

But if you can’t get to the US Open — or don’t want to drop nearly $40 on the pricey drink — then you can make it at home! IHG revealed their exclusive recipe for fans to mix up themselves, and it looks delightful.

The recipe takes just four ingredients, plus fresh watermelon slices to garnish the sides of the cup. Use any glass you have at home (it’s OK if you don’t have a florescent tennis-yellow glass) an add ½ ounce of St Germain, 2 ounces of Twisted Alchemist watermelon juice, and ½ ounce of lime juice. Stir, then fill the glass with ice.

Now for the good stuff: pour 3 ounces of Moet & Chandon Imperial Brut, a crisp, celebratory champagne. You’ll want to stir it gently, so it doesn’t bubble over, then top with a watermelon slice. And that’s it!

This is the perfect summertime drink, so you’ll want to make it before the weather changes. Drinking this by the pool or while watching the US Open at home sounds like the perfect way to enjoy the long weekend.

Before you go, check out our roundup of summer cocktails below:

On those cold nights, nothing quite hits the spot like the meals many of us ate growing up as kids… except for maybe some of the comfort food recipes that nourished our parents and grandparents, too. We’re talking about creamy casseroles, simmering stews, hearty roasts, and other stick-to-your-ribs fare that makes the cold weather outside a moot point — or even something to look forward to!

From Tater Tot Hot Dish and Chicken and Dumplings to Swiss Steak and Swedish Meatballs, these meals are both comforting and heartening. Plus, many of them are built around simple pantry staples, including rice and pasta, that won’t break your grocery budget — and that you might already have on hand. So if you’re in the mood for a warming meal that will bring you back, then check out these vintage comfort food recipes.

Quick breads are any bread leavened without yeast or using only eggs as the leavening agent. That’s generally baking powder and/or baking soda. Even if you’ve never heard the term, you’ve been eating some form of quick bread your whole life. Examples include cake, cornbread, beer breads, soda breads, biscuits and even cookies. Though we’d forgive you if you prefer to think of the latter two as their own separate and glorious edibles. Life’s too short for only two categories of bread.

And if you can make a boxed cake, you can make a quick bread. Whether you’re into classic banana or carrot, want to go basic PSL or feel like experimenting with cream cheese swirls and walnut streusel, put one of these fabulous fall-flavored quick breads on your table this week. You won’t be sorry.

Drummond shared this casserole in an episode of Food Network’s The Pioneer Woman, where she made “ranch dinners” for the cowboys who work on her family’s land. And this Seven-Layer Casserole is a favorite because it’s so filling and flavorful — plus, it’s simple for Drummond to pull together.

“It is filled with so many great basic ingredients, real easy to make, and it’s got beef in it, which, in terms of ranch dinners, makes it a no-brainer,” she said in a clip from the episode.

The casserole starts with microwaveable pouches of long-grain rice. These pouches are pre-cooked, and because you’re adding the rice to a casserole, you don’t even have to microwave them. Just pour the rice right into the bottom of the casserole pan, and continue building your layers (most of which come straight from a can!).

Next comes a can of ranch-style beans, frozen fire-roasted corn, a can of tomatoes and green chilis, sauteed ground beef, and shredded Monterey Jack cheese. Into the oven the entire casserole dish goes until everything is “brown, bubbly, and cheesey.” Then, you can top the casserole with diced fresh tomatoes, avocado, Cotija cheese, and cilantro, and finally, it’s ready to serve!

This Seven-Layer Casserole is such a fun meal to throw together at the end of a hectic day, or you can prepare it ahead of time to put into the oven as soon as you get home. It’s so much better than a burrito bowl from your favorite fast-casual restaurant. Grab the full recipe here to give it a go!

There are three women we always go to whenever we need delicious meal ideas: Ina Garten, Giada De Laurentiis, and Martha Stewart. Now that fall is nearly here, we’ve been dreaming of hearty comfort foods, warm soups, and all things pumpkin and apple. We’ve already added Ina Garten and Giada De Laurentiis’ best fall recipes to our autumn recipe lineup, but Martha Stewart has some amazing recipe ideas that are perfect for fall, too. And considering the fact that her dreamy farmhouse fields and gardens produce bushels of apples, pumpkins, and squash every year, and that she has a home in Maine (one of the ultimate fall destinations), it makes sense that her autumn recipes are always hits. Take a look at some of Martha Stewart’s best fall recipes below, and get ready for a season of dreamy autumnal sweets and comfort foods.

Baked French Toast

Take basic French toast to the next level with Martha Stewart’s custardy, indulgent baked version. She notes that it can be made ahead of time and is perfect for feeding a hungry crowd. The sugared pecans give it an autumnal twist that makes it the perfect dish for a crisp, fall morning.

Get the full recipe from Martha Stewart.

Apple Rose Tart

Fall desserts don’t have to be rustic. This lovely apple tart looks as pretty as a rose, and it’s the perfect way to use up all of the fruit you got while apple picking.

Get the recipe from Martha Stewart.

Roasted Pumpkin Soup

As soon as we start seeing winter squash and pumpkins popping up at the farmer’s market, we can’t resist but to bring one home. A perfect first pumpkin recipe of the year? This easy roasted pumpkin soup, which can be made with basically any sweet, hard-fleshed winter squash you find this fall.

Get the recipe from Martha Stewart.

Spiced Sweet-Potato Cake with Meringue Frosting

Sweet potato gives this moist cake a deliciously autumnal flavor, but the torched Italian meringue frosting on top is definitely the stand-out of the recipe.

Get the recipe from Martha Stewart.

Pumpkin-Chocolate Cheesecake

This recipe combines three of our favorite desserts: anything with pumpkin, chocolate, and cheesecake. The rich chocolate cookie crust is topped with a creamy pumpkin cheesecake filling, and a chocolate drizzle on top takes things to the next level.

Get the recipe from Martha Stewart.

Classic Beef Stew

We love a one-pot meal, especially on busy weeknights when the last thing we want to deal with before bed is a pile of dishes left in the sink. This rich, cozy beef stew is the ultimate fall one-pot meal, with a classic flavor the whole family will love.

Get the recipe from Martha Stewart.

Spiced Snacking Cake

I didn’t know snacking cake was a thing until Martha introduced me but you better believe I am 100% here for it. All of the spices in this cake make it perfect for fall.

Get the recipe from Martha Stewart. 

Pressure-Cooker Chile Verde

This dish is the perfect bridge between bright summer flavors and hearty winter comfort foods. It puts your Instant Pot to good use and gives your boring old chili recipe a nice makeover at the same time.

Get the recipe from Martha Stewart.

Apple Crumble

Apple pies can be a lot of work, but an apple crumble is just as delicious, and there’s no crust required! Eat with a cup of coffee and a dollop of Greek yogurt for breakfast, or with a scoop of vanilla ice cream on top for dessert.

Get the recipe from Martha Stewart.

Kale and Apple Salad

Even the biggest kale skeptics will fall in love with this sweet and savory salad. The vinaigrette softens up the kale leaves a bit, the thin slices of apple add a sweet-tart crunch to each bite, and the combination of flavors and textures will keep you going back for more.

Get the recipe from Martha Stewart.

Before you go, check out our gallery below: