You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Author: Martha Stewart
Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy cream-cheese frosting.
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya...
Author: Martha Stewart
In this dessert dish, tangy sour cream complements red grapes and brown sugar. Green grapes can be substituted or used in addition. Make sure to use seedless...
Author: Martha Stewart
Can't decide between baking brownies or cookies? With this delicious recipe, you don't have to.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados....
Author: Martha Stewart
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Author: Martha Stewart
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Author: Martha Stewart
With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped...
Author: Greg Lofts
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Author: Martha Stewart
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires...
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
Seasonal fruit glazed with syrup and topped with cardamom cream is lovely for a fall dinner.
Author: Martha Stewart
Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly
Author: Martha Stewart
Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground...
Author: Martha Stewart
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Author: Martha Stewart
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
Author: Martha Stewart
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake,...
Author: Martha Stewart
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Author: Martha Stewart
Author: Martha Stewart
These golden-edged banana cookies stuffed with cream cheese frosting unite two favorites -- whoopie pie and moist banana cake -- in an immensely satisfying...
Author: Martha Stewart
Disguise your favorite fruit as a sweet, relatively healthy treat.
Author: Martha Stewart
This dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled...
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
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you...
Author: Martha Stewart
This classic peanut brittle is great for holiday gift-giving. Package in cellophane bags or decorative tins for a pretty presentation.
Author: Martha Stewart
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between)...
Author: Martha Stewart
Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
Author: Martha Stewart
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
Use this recipe to make Flourless Chocolate Espresso Cake.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian...
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies...
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Author: Martha Stewart
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate...
Author: Martha Stewart
Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.
Author: Martha Stewart
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as...
Author: Martha Stewart
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and...
Author: Greg Lofts
Use this recipe to make Baked Alaska Bombe.
Author: Martha Stewart