Chocolate cupcakes finished with a sugar glaze and piped chocolate web makes an excellent Halloween party dessert, and when arranged in concentric circles,...
Author: Martha Stewart
Bosc pears are excellent for poaching in this wine-poached pear recipe. They're crisp and firm even when quite ripe, and make for a delicious dessert.
Author: Martha Stewart
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Author: Martha Stewart
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this phyllo pie. Trahana is a traditional Greek buttermilk pasta;...
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh...
Author: Martha Stewart
Coated with crunchy wafers, our mocha tartufo (Italian for truffle) ice cream balls have chocolate-covered espresso beans buried inside.
Author: Martha Stewart
Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla,...
Author: Martha Stewart
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Author: Martha Stewart
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony...
Author: Martha Stewart
This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.
Author: Martha Stewart
After you cut out the hearts, roll the brownie leftovers into bite-size morsels. Once coated with cocoa or sugar, they resemble truffles. You'll get about...
Author: Martha Stewart
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result...
Author: Martha Stewart
Nothing jump-starts a little soirée like an over-the-top pour-and it doesn't get any merrier than this heady, Caribbean-inspired cocktail of black spiced...
Author: Greg Lofts
Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.
Author: Martha Stewart
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Author: Martha Stewart
Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.
Author: Martha Stewart
This versatile cake is made even better by the addition of toppings like our Caramelized Pineapple, Warm Chocolate Sauce, or Lemon Curd.
Author: Martha Stewart
In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread...
Author: Riley Wofford
Author: Martha Stewart
With its luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th-century diners. One bite of this classic...
Author: Martha Stewart
This recipe makes a lot of cookies, but it can be halved, or you can freeze a portion of the dough for up to three weeks.
Author: Martha Stewart
Steaming is the the traditional way to cook one of these English cakes. The batter and jam are put into a heatproof bowl, then topped with parchment and...
Author: Martha Stewart
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen...
Author: Martha Stewart
This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.
Author: Martha Stewart
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.
Author: Martha Stewart
When finely ground, matzo becomes the Passover-friendly dessert base for a seder-ready take on a graham-cracker crust.
Author: Martha Stewart
Author: Martha Stewart
Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket...
Author: Martha Stewart
Just when you thought you'd tasted everything possible in chocolate chip cookies? Using a little buckwheat flour in addition to the usual all-purpose and...
Author: Martha Stewart
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert. In it is a flavorful array of golden jewels -- dried pineapple,...
Author: Martha Stewart
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from...
Author: Martha Stewart
Talk about an American beauty! Mixed berries and whipped cream help this golden sheet cake hit all the right red, white, and blue notes. It's just the...
Author: Martha Stewart
Similar to granita, this frozen dessert has a coarse, slushy texture; use a metal pan for the fastest freezing.
Author: Martha Stewart
There are many good-quality regional root beers. Buy the best one you can find in your area.
Author: Martha Stewart
This easy bake is sweet without the refined sugar.
Author: Martha Stewart
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice...
Author: Martha Stewart
These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.
Author: Martha Stewart
This caterpillar, made by arranging cupcakes in a curve, makes a memorable arrangement for a baby's first birthday. One jumbo cupcake is used for the head,...
Author: Martha Stewart
Juicy blackberries lend sweet-tart flavor to this mint-garnished summer dessert; red wine spices up its fruity taste and adds depth. Choose a full-bodied...
Author: Martha Stewart
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Author: Martha Stewart
Light as air, individual shells of crisp meringue cradle fresh red cherries; between them lie hidden pillows of tart creme fraiche.
Author: Martha Stewart
Author: Martha Stewart
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good...
Author: Martha Stewart