Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But...
Author: Martha Stewart
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur,...
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which...
Author: Martha Stewart
This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.
Author: Martha Stewart
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Author: Martha Stewart
Two kinds of chocolate plus walnuts and coconut equals one tempting treat.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten...
Author: Greg Lofts
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to...
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill...
Author: Martha Stewart
Author: Martha Stewart
Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and...
Author: Martha Stewart
Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating...
Author: Martha Stewart
This light-as-air angel food cake from Newman's Own Organics's president Nell Newman was a favorite treat of her father, actor Paul Newman. Added bonus:...
Author: Martha Stewart
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Author: Martha Stewart
Dress your hot cocoa up in something festive, like candy canes perhaps! Heat a pan of milk with chopped white chocolate and a bit of peppermint extract....
Author: Greg Lofts
Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.
Author: Martha Stewart
This quick, uncomplicated skillet dessert makes the most of fresh peaches.
Author: Martha Stewart
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook...
Author: Martha Stewart
This butterscotch sauce makes a great topping for ice cream or frozen yogurt. It can also be used as a sweet dip for sliced apples or pears.
Author: Martha Stewart
A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter...
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
This delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Author: Martha Stewart
For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Author: Martha Stewart
These two-ingredient refreshers couldn't be easier -- or more satisfying. They're a great way to use up leftover buttermilk from a baking project. Some...
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha...
Author: Martha Stewart
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the...
Author: Martha Stewart
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream,...
Author: Martha Stewart
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Author: Martha Stewart
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to...
Author: Martha Stewart
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Author: Martha Stewart
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Author: Martha Stewart
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the...
Author: Martha Stewart
This sweet-and-crunchy sauce is great on top of waffles or our Maple-Walnut Puddings.
Author: Martha Stewart
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Author: Martha Stewart
Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.
Author: Martha Stewart
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead;...
Author: Martha Stewart
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished...
Author: Martha Stewart