A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Author: Martha Stewart
Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.
Author: Martha Stewart
If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve.
Author: Martha Stewart
Use this delicious frosting to decorate our Peanut Butter and Jelly Cupcakes.
Author: Martha Stewart
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.
Author: Martha Stewart
Each year Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with...
Author: Martha Stewart
Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Keep extra clementines on hand in case some of the skins tear and for juicing. If you don't feel like juicing enough clementines to yield 2 cups, use store-bought...
Author: Martha Stewart
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Author: Martha Stewart
Top our Sacher Torte Heart Cake with these truffles. Use different brands of cocoa powder (such as Hershey's, Valrhona, Droste, and Ghirardelli) to make...
Author: Martha Stewart
McIntosh apples have the best texture for this easy dessert because they become soft without falling apart.
Author: Martha Stewart
We use caramelized, sweetened condensed milk in our Easy Dulce de Leche, to provide a robust, sweet filling for a light biscuit.
Author: Martha Stewart
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all...
Author: Martha Stewart
Up the festivity quotient by serving these brownies in clear drinking glasses and topping them with whipped cream, neon sanding sugar, and gum-paste numbers...
Author: Martha Stewart
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
Author: Martha Stewart
Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine...
Author: Martha Stewart
Use this recipe when making our Zuccotto and our Individual Pear Charlottes desserts.
Author: Martha Stewart
Use this recipe to make our Red Currant and Raspberry Pie.
Author: Martha Stewart
A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes...
Author: Martha Stewart
In this summery stunner, a gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.
Author: Sarah Carey
Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile. They're perfect for an office party for 20 or...
Author: Martha Stewart
This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.
Author: Martha Stewart
Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.
Author: Martha Stewart
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
Bananas, peasant bread, and a little dark rum make this pudding heavenly.
Author: Martha Stewart
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Author: Martha Stewart
These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com.
Author: Martha Stewart
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes...
Author: Martha Stewart
Scoops of chocolate and coffee ice cream get ladled with chocolate and marshmallow sauces, then topped with toasted hazelnuts and chunks of chocolate in...
Author: Martha Stewart
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
Author: Martha Stewart
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Author: Martha Stewart
This crowd-pleaser is moist, dense, and ultra-chocolaty. Lift it out of the pan with its parchment-paper liner, so the shiny chocolate glaze is free to...
Author: Martha Stewart
Martha prepared this chocolaty, custardy dessert on Episode 501 of "Martha Bakes."
Author: Martha Stewart
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping...
Author: Martha Stewart
For chewier bars, substitute sweetened shredded coconut for the unsweetened coconut flakes.
Author: Martha Stewart
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Author: Martha Stewart
The firm texture of this buttercream frosting helps to keep candy decorations in place.
Author: Martha Stewart
Perfect for hot summer days, this frosty treat showcases swirls of creamy yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm...
Author: Martha Stewart
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Author: Martha Stewart
The addition of marshmallows makes these hearty bars more like treats.
Author: Martha Stewart
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of...
Author: Martha Stewart
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart