That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together...
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet,...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this recipe with our Glazed Chocolate Layer Cake.
Author: Martha Stewart
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Author: Martha Stewart
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter...
Author: Martha Stewart
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Author: Martha Stewart
Glistening cubes of gelatin flavored with grape juice make a cool, light, and refreshing dessert.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars...
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on...
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate...
Author: Martha Stewart
That natural sweetness of roasted pears is enhanced by crumbled almond cookies and a dollop of mascarpone -- a rich Italian cream cheese. For a substitute,...
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.
Author: Martha Stewart
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados....
Author: Martha Stewart
Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our...
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra-moist and fudgy, even with the addition of whole-grain spelt flour. They also play up the...
Author: Martha Stewart
We recommend this frosting for our Coconut-Almond Egg-Shaped Cake.
Author: Martha Stewart
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized...
Author: Martha Stewart
Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting...
Author: Martha Stewart
Martha made this recipe on Martha Bakes episode 402.
Author: Martha Stewart
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Author: Martha Stewart
Author: Martha Stewart
Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin...
Author: Martha Stewart
Pair this lighter version of rice pudding with your favorite dried fruit.
Author: Martha Stewart
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using...
Author: Martha Stewart
Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American...
Author: Martha Stewart
Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.
Author: Martha Stewart
Earn plenty of brownie points by offering these chewy, gooey treats to the kid's troop or to friends on any festive occasion. What makes them so extra?...
Author: Martha Stewart
Author: Martha Stewart
This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate...
Author: Martha Stewart
Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From...
Author: Martha Stewart
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but...
Author: Martha Stewart
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made...
Author: Martha Stewart
This haunted house's towering cookie facade, candy details, and golden caramel windows are guaranteed to become the stuff of legend-that is, should anyone...
Author: Martha Stewart
You don't need a campfire to make ice cream s'mores; a broiler is just fine.
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
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you...
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
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly
Author: Martha Stewart