This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.
Author: Martha Stewart
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward....
Author: Martha Stewart
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in...
Author: Martha Stewart
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Author: Martha Stewart
This no-churn ice cream recipe has all the richness of traditional recipes, but our version takes only 10 minutes of hands-on work.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on...
Author: Martha Stewart
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes"...
Author: Martha Stewart
Use whatever jam you like as the filling for these little tarts.
Author: Martha Stewart
Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues...
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
This basic homemade mayonnaise can elevate even the most basic of sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies,...
Author: Martha Stewart
Author: Martha Stewart
Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Author: Martha Stewart
These chewy cookies pack a spicy punch of ginger and molasses.
Author: Martha Stewart
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Author: Martha Stewart
For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.
Author: Martha Stewart
The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and...
Author: Martha Stewart
Semisweet chocolate and candied orange zest add intrigue to these gift-worthy biscotti.
Author: Martha Stewart
Elevate this humble dessert with a touch of cream.
Author: Martha Stewart
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
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
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are...
Author: Martha Stewart
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Author: Martha Stewart
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
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
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Author: Martha Stewart
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian...
Author: Martha Stewart
The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha...
Author: Martha Stewart
Keep the dough for this delicate, flavorful cookie in your freezer. Later, you can slice off just what you need from the frozen log of dough and bake.
Author: Martha Stewart
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Author: Martha Stewart
Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma...
Author: Martha Stewart
This unique recipe for ice cream in a bag is from Saul Griffith's "Howtoons: The Possibilities Are Endless!"
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
The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.
Author: Martha Stewart
Meringue is easy to form when wet but holds its shape after baking, so it's ideal for creating pastries in fanciful shapes. Chef Michel Richard, of Citronelle...
Author: Martha Stewart
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for...
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey,...
Author: Martha Stewart
A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.
Author: Martha Stewart
Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.
Author: Martha Stewart
Author: Martha Stewart
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Author: Martha Stewart
These nutty-sweet bars could be dessert, a quick breakfast, or after-school treats.
Author: Martha Stewart