This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.
Author: Martha Stewart
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats,...
Author: Martha Stewart
Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of...
Author: Martha Stewart
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart
Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream.
Author: Martha Stewart
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Author: Martha Stewart
This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.
Author: Martha Stewart
In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served...
Author: Martha Stewart
Barfi (or burfi) is a fudge-like Indian candy that's typically served at celebrations, from birthdays to Diwali. Our homage to the classic confection starts...
Author: Martha Stewart
Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.
Author: Martha Stewart
This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea...
Author: Martha Stewart
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated...
Author: Martha Stewart
A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.
Author: Martha Stewart
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel...
Author: Martha Stewart
Silky and custardy, this classic creme anglaise is the just what our elegant Raspberry Floating Island needs for ultimate indulgence.
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the...
Author: Martha Stewart
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy,...
Author: Sarah Carey
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under...
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Author: Martha Stewart
Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.
Author: Martha Stewart
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet...
Author: Martha Stewart
A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker...
Author: Martha Stewart
Use this chocolate icing recipe with Lamingtons. To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over...
Author: Martha Stewart
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a...
Author: Martha Stewart
This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender...
Author: Martha Stewart
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Author: Martha Stewart
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Author: Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked...
Author: Martha Stewart
This Cream Cheese Frosting goes perfectly with our Red Velvet Cake.
Author: Martha Stewart
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu,...
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the...
Author: Martha Stewart
Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.
Author: Martha Stewart
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Author: Martha Stewart
The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip...
Author: Martha Stewart
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Author: Martha Stewart
Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Author: Martha Stewart
Use this recipe to make Raspberry White Cake. Since sugar can slow the rate at which egg whites foam, it must be added very gradually to form these glossy...
Author: Martha Stewart