DIY Life

Sure, a vegetable-inspired cupcake sounds like heresy in the minds of dessert lovers everywhere, but with one bite of this corn-on-the-cob, you'll quickly change your tune. Go on; I dare you. The Martha Stewart video gives you step-by-step coverage, including a written tutorial, so the process couldn't be easier. And the ingredients, unlike many Martha Stewart creations, are far from gourmet. Here's the list:

* Vanilla Frosting
* Yellow liquid food coloring
* 24 Vanilla Cupcakes, baked in white paper liners
* 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
* 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
* 1 tablespoon black decorating sugar
* 1 tablespoon white decorating sugar
* 8 sets of corn holders (optional)

Go ahead; call your family and tell them you'll be bringing corn-on-the-cob for Thanksgiving dinner year. One less vegetable to make Fido scarf down underneath the table, and one more dessert to enjoy later! It's a win-win!

Popcorn - it's so fluffy and it smells so good, sometimes it just calls out to you (eat me! eat me!) -- and boy do we listen. Approximately 17 billion quarts of popcorn are eaten each year by Americans. So next time you hear those voices, I suggest going back to the basics ... put down the microwave popcorn (it's hazardous) and try making it from scratch. I think you'll be glad you did.
Stove-top Popping Directions

1. Pour 3 tablespoons of cooking oil and 1/3 cup of pop corn (white or yellow) into any heavy, 3 quart or larger pan with a lid.
   
2. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels.
   
3. Remove pan from heat immediately when popping stops or it will quickly burn.
4. Carefully pour popped kernels into large bowl.
5. Season to taste.
   

Voila! You now have a great bowl of popcorn.