A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Author: Martha Stewart
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's...
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted...
Author: Martha Stewart
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha...
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that...
Author: Martha Stewart
A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing...
Author: Martha Stewart
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of...
Author: Martha Stewart
Lace is fitting, even for dessert. Drops of coconut cookie dough flatten into chewy, lacy delicacies when baked in the oven.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts,...
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the...
Author: Martha Stewart
Make these eerie, but totally edible almond cookies that resemble ladies' fingers. The final touch is red fingernails, which are dyed raw almonds. Let...
Author: Martha Stewart
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.)...
Author: Martha Stewart
This classic flavor combination makes a perfect parfait; use our Chocolate Pudding as a base.
Author: Martha Stewart
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice,...
Author: Martha Stewart
Fill your cookie jar with these perfect holiday treats.
Author: Martha Stewart
Team up two familiar treats -- a rich chocolate brownie and a chewy coconut macaroon -- and indulge in a decadent sweet.
Author: Martha Stewart
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Author: Martha Stewart
To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.
Author: Martha Stewart
These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.
Author: Martha Stewart
This beautiful fruit tart makes a stunning addition to any summer meal.
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Author: Martha Stewart
Rich cookies become richer with cashew butter. Cookies can be baked so they are either soft or crisp.
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye...
Author: Martha Stewart
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Author: Martha Stewart
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Author: Martha Stewart
Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well....
Author: Martha Stewart
Serve this dessert in the height of summer, when peaches are fresh and juicy.
Author: Martha Stewart
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Author: Martha Stewart
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty...
Author: Martha Stewart
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.
Author: Martha Stewart
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important...
Author: Greg Lofts
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart