These Chocolate-Stout Cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Perfect for St. Patrick's Day,...
Author: Martha Stewart
Dried pineapple gives these cookies their tropical flavor.
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups...
Author: Martha Stewart
This old-fashioned dessert is made by simmering fruit with cinnamon dumplings that soak up the sweet syrup as they cook.
Author: Martha Stewart
Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking...
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
Trade light-brown sugar for white and a standard angel food cake is transformed into an ethereal dessert that's anything but common.
Author: Martha Stewart
The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.
Author: Martha Stewart
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
Author: Martha Stewart
This dessert is a masterful blending of everybody-loves-ice-cream with we're-all-grown-up-espresso. Layers of sponge cake soaked in a liqueur-espresso...
Author: Martha Stewart
Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious...
Author: Martha Stewart
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls...
Author: Martha Stewart
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Author: Martha Stewart
Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving...
Author: Martha Stewart
Almonds add texture to this rich chocolate dessert, while a cloud of meringue adds an ethereal element to each dense bite. Cherries figure in at every...
Author: Martha Stewart
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Author: Martha Stewart
Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
A light vanilla layer cake filled with bright, lemon mousse is "frosted" with toasted marshmallow-like meringue for a truly magnificent dessert.
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to...
Author: Martha Stewart
Author: Martha Stewart
Use this to frost our Old-Fashioned Chocolate Cake.
Author: Martha Stewart
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires...
Author: Martha Stewart
This rosy winter crisp is bursting with pears and cranberries.
Author: Martha Stewart
For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the...
Author: Martha Stewart
Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Celebrate the holidays with a touch of something sweet, made with minimum of fuss.
Author: Martha Stewart
Classic lemon bars get a couple of twists: wheat germ adds texture to the shortbread crust, and lime juice and zest join their lemon counterparts to flavor...
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
For a dainty take on our Classic Caramel Apples, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in...
Author: Martha Stewart
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Author: Martha Stewart
Author: Martha Stewart
The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.
Author: Martha Stewart
Use this recipe to make Flourless Chocolate Espresso Cake.
Author: Martha Stewart
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes,...
Author: Martha Stewart
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Author: Martha Stewart
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Author: Martha Stewart
Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet...
Author: Martha Stewart
This recipe for a classic chocolate cupcake is one to keep in the arsenal. It's the base for our Handwritten Valentine Cupcakes with Chocolate Glaze.
Author: Martha Stewart
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Author: Martha Stewart
This luscious chocolate tart is topped with sliced pears.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any...
Author: Martha Stewart
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Author: Martha Stewart