Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones...
Author: Martha Stewart
Use this recipe to make our French Almond Macarons.
Author: Martha Stewart
Run a sharp knife under hot water to cut this layered cake into neat slices.
Author: Martha Stewart
Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies...
Author: Martha Stewart
This delicious and beautiful dessert recipe comes from Matt Lewis of Baked Bakery.
Author: Martha Stewart
You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.
Author: Martha Stewart
Pure maple syrup can be substituted for the honey for an equally sweet dessert.
Author: Martha Stewart
To create a good texture for the apple crisp, the general rule of thumb is three parts fruit to one part topping. You can also swap out the apples for...
Author: Martha Stewart
The filling for this pie is covered with a thin layer of superfine sugar, which turns into a beautiful, brittle sheet of caramel when bruleed, or burned,...
Author: Martha Stewart
Jazz up this delicate custard with the bold flavors of dark caramel and figs.
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple....
Author: Martha Stewart
Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious...
Author: Martha Stewart
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find. But youshould also let your palate guide you:...
Author: Martha Stewart
Delicious grape squares are easy to make from grape juice and gelatin.
Author: Martha Stewart
Simple and sweet, this tasty treat is perfect for getting kids involved in baking.
Author: Martha Stewart
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this...
Author: Martha Stewart
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Author: Martha Stewart
This is a quick afternoon vegan treat for warm summer days.
Author: Martha Stewart
B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and...
Author: Martha Stewart
These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: Granita is slushy, while sorbet is smooth.
Author: Martha Stewart
These puddings are made with both semisweet chocolate and cocoa powder, so they have a rich chocolate flavor without being too sweet.
Author: Martha Stewart
This rich custard, like the filling for a traditional pumpkin pie, is baked in a hollowed-out 'SmallSugar Pie' pumpkin and topped with a drizzle of maple...
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
Spooned into cups or served in bowls, this recipe is simple and delicious. It can also be used as a base for chocolate cream pie.From the book "Mad Hungry"...
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we...
Author: Greg Lofts
This gelatin was formed in a turkey-shaped mold, but any five-cup mold will work. If you prefer, you can prepare two smaller gelatins by dividing the layers...
Author: Martha Stewart
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Author: Martha Stewart
This wonderful holiday recipe for shortbread uses basic shortbread as its base.
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
Author: Martha Stewart
Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container...
Author: Martha Stewart
Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch...
Author: Martha Stewart
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto...
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out...
Author: Martha Stewart
Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange...
Author: Martha Stewart
A fishbowl of gelatin with gummies inside. What child could resist?
Author: Martha Stewart
A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its...
Author: Martha Stewart
Pistachios help make these cookies look festive for the holidays.
Author: Martha Stewart
Peanut-butter lovers will go nuts for these frozen treats.
Author: Martha Stewart
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Author: Martha Stewart
A pastry shell holds chocolate custard, caramel whipped cream, and a topping of caramel in this mouthwatering cream pie.
Author: Martha Stewart
This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp....
Author: Martha Stewart