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
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
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
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
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
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
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
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
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
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
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
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
Use this recipe to make Baked Alaska Bombe.
Author: Martha Stewart
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's...
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
The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.
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
Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
Author: Martha Stewart
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume...
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
With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next...
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
Seasonal fruit glazed with syrup and topped with cardamom cream is lovely for a fall dinner.
Author: Martha Stewart
Author: Martha Stewart
This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Author: Martha Stewart
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Author: Martha Stewart
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
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
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Author: Martha Stewart
We love the combo of chocolate brownie and mint-chip ice cream, but you can use any flavor in your sandwiches.
Author: Martha Stewart
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
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
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
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
Add a drizzle of ginger-infused syrup -- made with orange juice, sugar, ginger, and Cointreau -- and a garnish of mint and orange zest for a cool dessert...
Author: Martha Stewart
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
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
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
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Author: Martha Stewart
Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.
Author: Martha Stewart