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
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender...
Author: Martha Stewart
Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy...
Author: Martha Stewart
Use this lime curd recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Author: Martha Stewart
Semolina is a coarse-ground flour made from durum wheat. Look for it in the baking section of your supermarket or health-food store.
Author: Martha Stewart
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing...
Author: Martha Stewart
This dish is best when prepared a few hours ahead and served at room temperature.
Author: Martha Stewart
The familiarity of cherry cheesecake is reimagined in this surprisingly simple dessert. In each parfait, a quick, creamy ricotta filling is layered over...
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Author: Martha Stewart
For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.
Author: Martha Stewart
Use this recipe to make Baked Alaska Bombe.
Author: Martha Stewart
A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges...
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is...
Author: Martha Stewart
Author: Martha Stewart
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the...
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs...
Author: Martha Stewart
This spicy apple pudding topped with glistening caramelized apples is best made in a two-quart, lidded metal pudding mold. Coat the mold with caramel before...
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over...
Author: Martha Stewart
This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.Recipe and...
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until...
Author: Martha Stewart
The custards are based on French pots de creme ("potted custards"), which are baked in individual cups or ramekins.
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
Sherberts made with pureed ripe berries are the essence of summer.
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments;...
Author: Martha Stewart
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter...
Author: Martha Stewart
This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.
Author: Martha Stewart
Not every gelatin is meant to be completely firm. Halfway between a drink and a dessert, these loose-set watermelon treats include chunks of the fruit....
Author: Martha Stewart
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Author: Martha Stewart
Use this recipe to make our Blackberry Buttermilk Cake.
Author: Martha Stewart
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Author: Martha Stewart
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below...
Author: Martha Stewart
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese...
Author: Martha Stewart
This mousselike dessert is so airy it's liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate,...
Author: Martha Stewart
This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts....
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze...
Author: Martha Stewart
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Author: Martha Stewart
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the...
Author: Martha Stewart
Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.
Author: Martha Stewart
The velvety curd is also delicious spread on shortbread and scones.
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate...
Author: Martha Stewart
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give...
Author: Martha Stewart
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10...
Author: Martha Stewart