This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
Get out your cookie cutters! As its name suggests, this sugar cookie recipe is ideal for making cutout cookies for Christmas, Easter, or any other holiday...
Author: Martha Stewart
Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's...
Author: Martha Stewart
This warm, fruit-filled dessert makes a sweet ending to any meal.
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
This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.
Author: Martha Stewart
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Author: Martha Stewart
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice...
Author: Martha Stewart
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart...
Author: Martha Stewart
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
Author: Martha Stewart
A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries...
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries...
Author: Martha Stewart
Cloudberry cakes are made from tart orange fruits that grow wild in Scandinavia, New England, and Canada. Rarely found in abundance, the fruits are so...
Author: Martha Stewart
This dense, single-layer cake is especially easy because it's supposed to look imperfect and requires no frosting. A dozen eggs, nearly a pound of butter,...
Author: Martha Stewart
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
Light-as-air meringues are a crisp and crunchy foil for a creamy ice cream filling. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection...
Author: Sarah Carey
You can make mini banana splits for your baby and larger portions for the rest of the family.
Author: Martha Stewart
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Author: Martha Stewart
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Author: Martha Stewart
The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
Author: Martha Stewart
Chocolate-caramel-oatmeal squares are perfect for a school bake sale or an after-school snack.
Author: Martha Stewart
This recipe showcases the navel orange variety known as Cara Cara.
Author: Martha Stewart
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Author: Martha Stewart
Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas...
Author: Martha Stewart
The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.
Author: Martha Stewart
Author: Martha Stewart
This easy and light dessert is perfect for summer nights.
Author: Martha Stewart
This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness...
Author: Martha Stewart
Gelato has more air than traditional American ice cream, so the consistency should be creamy, but light.
Author: Martha Stewart
Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.
Author: Martha Stewart
Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers,...
Author: Martha Stewart
These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids...
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a...
Author: Martha Stewart
Cherry-lemon trifle -- made with layers of lemon curd, poached and fresh cherries, wafer cookies, candied zest, and whipped cream -- is a sweet-and-tart...
Author: Martha Stewart
Viva Italia! This grape-studded cake, which is traditionally made to celebrate the beginning of the fruit harvest, is a sweet yet understated way to finish...
Author: Martha Stewart
Once iced, these cookies need to dry completely overnight before being stamped with a message for your sweetheart.
Author: Martha Stewart
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit....
Author: Martha Stewart
This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.
Author: Martha Stewart
An easy and elegant fall dessert, pears are poached in dry white wine and a delicious bouquet of vanilla, orange, cinnamon, and a pinch of saffron. Serve...
Author: Shira Bocar
Ice cream in a 500-degree oven? As long as it's bundled up in a thick layer of meringue, the outside caramelizes, and the inside (chocolate cake with chocolate...
Author: Martha Stewart
Why buy cones from the store when it's so easy to make your own?
Author: Martha Stewart
Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing...
Author: Riley Wofford
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's...
Author: Martha Stewart
Serve this salty-sweet treat alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute...
Author: Martha Stewart
These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for...
Author: Martha Stewart