This valentine cake is a sweet way to express your love for a special someone.
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted...
Author: Martha Stewart
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size...
Author: Martha Stewart
Chocolate and marshmallows combine to make an irresistible dessert in this recipe from Slatkin & Co. founder Harry Slatkin.
Author: Martha Stewart
Top cakes and ice cream with this delicious and quick caramel sauce.
Author: Martha Stewart
Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking...
Author: Shira Bocar
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo...
Author: Martha Stewart
The dough for these bark-like slice-and-bake cookies is amped up with cinnamon and cocoa and finished with a crust of raw sugar.
Author: Martha Stewart
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It...
Author: Martha Stewart
These fairytale-inspired mushrooms look like they were hand-delivered by Snow White herself. While these adorable treats do take a bit of time and patience...
Author: Martha Stewart
These little treats look like snow-covered crescent moons.
Author: Martha Stewart
Crunchy, sweet caramel makes the perfect topping for our Three-Nut Torte or a rich Dobos Torte.
Author: Martha Stewart
This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before...
Author: Martha Stewart
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Author: Martha Stewart
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Author: Martha Stewart
This bittersweet treat packs the bold flavor of espresso in to icy crystals and gets topped with a sweet dollop of whipped cream for a refreshing granita...
Author: Martha Stewart
This recipe for heart-shaped strawberry parfaits, from chef John Baricelli, makes a delicious Valentine's Day dessert. Note: Raw eggs should not be used...
Author: Martha Stewart
Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.
Author: Martha Stewart
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Author: Martha Stewart
Author: Martha Stewart
Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.
Author: Martha Stewart
Use chef Kierin Baldwin's irresistible chocolate crumb base to make her Devil's Food Cake with Black Pepper Boiled Icing recipe.
Author: Martha Stewart
Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you...
Author: Martha Stewart
Use this pie crust recipe when making our Old-Fashioned Blueberry Pie.
Author: Martha Stewart
Sweet croustades make delicious, elegant desserts; see how easy it is to make your own with this recipe from "Bake! Essential Techniques for Perfect Baking,"...
Author: Martha Stewart
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious...
Author: Martha Stewart
In place of brioche, you can use a rustic white bread or challah.
Author: Martha Stewart
This Layered Fruitcake with Creme Fraiche Frosting makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate...
Author: Martha Stewart
These easy-to-assemble parfaits are a welcome ending to any fall meal. Spruced up with a citrus tang, cranberry sauce is layered between ethereally light...
Author: Martha Stewart
This Lady Baltimore cake frosting and filling recipe comes from "I Like You," by Amy Sedaris.
Author: Martha Stewart
Recipe adapted from John Barricelli, owner, SoNo Baking Company and Cafe, Norwalk, Westport, and Darien, Connecticut, and cookbook author.
Author: Martha Stewart
You will need three separate batches of this batter to create the Haunted-House Cake. Do not attempt to make a single large batch.
Author: Martha Stewart
Bittersweet chocolate gives this ganache its irresistible flavor. Make this recipe for our Chocolate Mousse Cake.
Author: Martha Stewart
These bars make a delicious afternoon snack during holiday time.
Author: Martha Stewart
This fruity-cheese dessert takes little time to prepare and is not as heavy as ice cream.
Author: Martha Stewart
Scented geraniums lend their perfume and subtle flavor to this rich dessert.
Author: Martha Stewart
Upside-down cake doesn't have to be made with pineapple. Grapefruit gives a bittersweet flavor to this rendition of a down-home classic.
Author: Martha Stewart
Decorate our Chocolate Ganache Heart Tartlets with these hearts.
Author: Martha Stewart
Author: Martha Stewart