Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
These treats are perfect dessert toppers. A pinch of baking soda in the blanching water helps speed the process by softening the peels and eliminating...
Author: Martha Stewart
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
These turtles are topped with caramel and chocolate for a truly delightful candy that's perfect for gifting.
Author: Martha Stewart
When you're entertaining, you need a make-ahead dessert that wows. This rich confection takes just 15 minutes to prep, can be made up to a week in advance,...
Author: Martha Stewart
For a sweeter version of this tangy dish, use vanilla yogurt.
Author: Martha Stewart
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured...
Author: Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top...
Author: Martha Stewart
Melted marshmallows give these nutty bars their elastic texture.
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with...
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with...
Author: Martha Stewart
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Author: Martha Stewart
This cake may look plain, but inside, it's moist, dense, and intensely flavored. In other words, it's a chocolate lover's dream come true. The fact that...
Author: Martha Stewart
Author: Martha Stewart
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start...
Author: Martha Stewart
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Author: Martha Stewart
Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration...
Author: Martha Stewart
Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate...
Author: Martha Stewart
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Author: Martha Stewart
Author: Martha Stewart
The right ingredients make this decadent classic healthier, but every bit as delicious: Pureed sweet potatoes add moisture, sweetness, and a fudgy consistency;...
Author: Martha Stewart
Combine homemade caramel, which you can make in about the time it takes to soften a pint of vanilla ice cream, with butter, peanuts and popcorn to make...
Author: Martha Stewart
Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
Sugar cookies turn magical when their centers are cut out and filled with chopped hard candies. As the dough bakes, the candy melts into a dazzling stained-glass...
Author: Martha Stewart
Use this recipe to make our Haunted Black Forest Layer Cake.
Author: Martha Stewart
In this classic American dessert, some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the...
Author: Martha Stewart
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and...
Author: Martha Stewart
Author: Martha Stewart
Espresso-flavored parfaits with amaretti cookies are hard to resist.
Author: Martha Stewart
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Author: Martha Stewart
Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.
Author: Martha Stewart
Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart...
Author: Martha Stewart
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
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple,...
Author: Martha Stewart
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Author: Martha Stewart
Nothing says "I love you" like a warm mug of chocolate with floating marshmallow hearts.
Author: Martha Stewart
For a frothy top layer, spoon orange sherbet over this cranberryvodka punch and sip from the glass -- no spoon necessary.
Author: Martha Stewart
Chocolate sandwich cookies, with a variety of flavorful fillings, create boldly striped packages when lined up neatly and wrapped in cellophane.
Author: Martha Stewart
Use this chocolate cream-cheese recipe to decorate our Chocolate Marshmallow-Ghost Mini Cupcakes.
Author: Martha Stewart