Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes...
Author: Martha Stewart
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten...
Author: Martha Stewart
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation...
Author: Martha Stewart
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Author: Martha Stewart
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane,...
Author: Martha Stewart
This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.
Author: Martha Stewart
This flan is best when chilled overnight in the pie dish and served the next day.
Author: Martha Stewart
You won't be able to resist a slice of this gooey yet crunchy dessert.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
This heart-shaped chocolate chip cookie makes a sweet treat for your special someone.
Author: Martha Stewart
Lime zest, shredded coconut, and macadamia nuts give these bar cookies a decidedly tropical bent. Wrapped and tied with a bow, they make excellent holiday...
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
Croquembouche means "crunch in the mouth" and is a mound of pastry cream-filled puffs stuck together with shiny caramel. Nougat cut into decorative shapes...
Author: Martha Stewart
Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become...
Author: Martha Stewart
Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso...
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
This is one of Martha's favorite traditional chocolate layer cakes.
Author: Martha Stewart
It may look like a traditional sweet potato casserole at first glance, but this version gets richness from coconut milk instead of cream, and brightness...
Author: Martha Stewart
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create this frosty treat using just five ingredients-egg yolks, sugar,...
Author: Martha Stewart
This syrup has multiple uses. Try it on ice cream or mixed with seltzer.
Author: Martha Stewart
This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups...
Author: Martha Stewart
Traditional caramel-covered treats are made even better with the toppings suggested by our food editors. A sprinkling of sea salt enhances the buttery...
Author: Martha Stewart
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their...
Author: Martha Stewart
Upgrade an ooey-gooey caramel sauce with melted semisweet chocolate for a bite that's absolutely to die for. Evoke an enchanted forest by placing the dark,...
Author: Martha Stewart
A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue...
Author: Martha Stewart
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops...
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Author: Martha Stewart
Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored...
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all...
Author: Martha Stewart
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough,...
Author: Martha Stewart
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
This is a wonderfully delicious jasmine rice pudding recipe courtesy of Pichet Ong.
Author: Martha Stewart
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Author: Martha Stewart
Scoops of vanilla ice cream are immersed in minty hot fudge.
Author: Martha Stewart
Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed,...
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished...
Author: Greg Lofts