For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to...
Author: Martha Stewart
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the...
Author: Martha Stewart
Author: Martha Stewart
Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.
Author: Martha Stewart
Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.
Author: Martha Stewart
Store-bought pound cake works well in this recipe. Or take the trifle to the next level with our Almond Sponge Cake. This recipe is equally delicious with...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.
Author: Martha Stewart
This take on a crumble uses phyllo dough instead of oats. It's delicious with a dollop of yogurt or ice cream.
Author: Martha Stewart
For our fanciful pinecones, oval almond cakes are crafted with cookie cutters, covered with chocolate frosting, and topped with "scales," each one a carefully...
Author: Martha Stewart
For use with Classic Cherry Piewith a Butter Crust recipe.
Author: Martha Stewart
Proof positive that you don't need frosting to create a spectacular cake! Here, Martha adorns this eight-layer showstopper with fresh berries, edible flowers,...
Author: Martha Stewart
Panna cotta traditionally hails from Italy, but our version is decidedly Middle Eastern. Heady saffron imparts a sunny color; toasted almonds, honey, and...
Author: Martha Stewart
This mouthwatering brittle is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
The apples in this vanilla-scented cake explain the pudding's name and tempting qualities.
Author: Martha Stewart
Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.
Author: Martha Stewart
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Author: Martha Stewart
This rich chocolate spoon bread has a thin, crisp crust and a soft, moist interior. Serve it with fresh berries and whipped cream.
Author: Martha Stewart
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Author: Martha Stewart
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Author: Martha Stewart
Lemon zest and juice add brightness and cut the richness of the brown butter in these cookies. You can make the dough up to two days in advance.
Author: Martha Stewart
Use this creme fraiche filling recipe to make our Pavlova with Vanilla-Poached Oranges.
Author: Martha Stewart
These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.
Author: Martha Stewart
Pure maple sugar lends depth and a robust sweetness to this salty-sweet snack.
Author: Martha Stewart
This ice-cream cake is an homage to the Nutty Buddy ice-cream cone. A parchment cuff allows you to pour a generous layer of melted semisweet chocolate;...
Author: Martha Stewart
These rich and crumbly cookies couldn't be any easier to bake.
Author: Martha Stewart
Light in texture,traditional Italian cheesecakesare made with ricotta cheese.Here, citrus adds depth to thericotta; the compote of orange,grapefruit, and...
Author: Martha Stewart
Kids and adults alike will love munching on homemade caramel corn at a summer party.
Author: Martha Stewart
Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.
Author: Martha Stewart
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Author: Martha Stewart
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand...
Author: Martha Stewart
Author: Martha Stewart
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Author: Martha Stewart
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
For a simple yet sophisticated DIY dessert, serve cut-up fruit alongside cheese, nuts, and a small bowl of honey.
Author: Martha Stewart
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums...
Author: Martha Stewart
This is a rich and decadent filling for our Gianduja Roulade.
Author: Martha Stewart
This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate,...
Author: Martha Stewart
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
These wrapped candies are perfect treats for celebrating Halloween.
Author: Martha Stewart
Use this creamy filling when making Lemon Sandwich Cookies.
Author: Martha Stewart
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust,...
Author: Martha Stewart
Spread the love and pass these cookies, loaded with your favorite jam.
Author: Martha Stewart
Martha first started making these beautiful pastry-wrapped poached pears as a caterer in Westport. This recipe has been adapted from"Martha Stewart's Pies...
Author: Martha Stewart
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
Author: Martha Stewart
This easy-to-assemble dessert platter offers a variety of textures and tastes: chewy, sweet mascarpone-stuffed dates, crunchy salted almonds, and juicy,...
Author: Martha Stewart