This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Author: Martha Stewart
Use these adorable "pumpkins" to embellish our Pumpkin Cupcakes or any fall dessert. Divide marizpan into sections and dye with orange, green, and brown...
Author: Martha Stewart
Tropical fruit adds a fresh twist to this traditional dessert that is halfway between a coffeecake and a crumble.
Author: Martha Stewart
Our modern rendition of carrot pudding is moist, dense, and fragrant with cinnamon, cardamom, and vanilla -- and topped with toffee sauce and candied carrot...
Author: Martha Stewart
This syrup is delicious on pancakes; the tart berries and ripe orchard fruits are a perfect counterpart to maple's mellow sweetness.
Author: Martha Stewart
This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.
Author: Martha Stewart
Author: Martha Stewart
A silky cheesecake made with cream cheese and sour cream -- and featuring melted bitter-sweet chocolate, cocoa powder, plus a chocolate-wafer crust --...
Author: Martha Stewart
Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.
Author: Martha Stewart
This recipe for Caramel Syrup is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.
Author: Martha Stewart
Author: Martha Stewart
Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal.
Author: Martha Stewart
Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.
Author: Martha Stewart
For the velvety filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into buttercream. A rim of pink rock salt brings it all...
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
We take the guesswork out of making caramel with our foolproof microwave method. After it cools, chop and sprinkle over the cake for a sweet crunch.
Author: Martha Stewart
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed...
Author: Martha Stewart
You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.
Author: Martha Stewart
Panna cotta is an eggless custard set with gelatin. Here, yogurt stands in for the usual cream.
Author: Martha Stewart
Use this cream cheese frosting recipe when making our Molasses-Spice Cake.
Author: Martha Stewart
This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.
Author: Martha Stewart
Use these curls to decorate our Lamb Cake with White-Chocolate Buttercream.
Author: Martha Stewart
Capture the pure flavor of fresh raspberries in this simple sorbet that's makes for a perfect dessert.
Author: Martha Stewart
This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important...
Author: Martha Stewart
These bite-size treats are made with a dollop of perfumy jasmine rice set upon a vanilla cookie-crumb base that is coated with chocolate.
Author: Martha Stewart
Granita is an Italian ice dessert with a crystalline texture. You can substitute espresso in this recipe with two cups very strong brewed coffee, although...
Author: Martha Stewart
Orange zest gives these buttery cookies a zingy flavor.
Author: Martha Stewart
These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although...
Author: Martha Stewart
These elegant, but simple, chocolate truffles are rolled in sugar, cocoa powder, and nuts.
Author: Martha Stewart
Use this crumble topping recipe to make our Rhubarb-Berry Crumbles.
Author: Martha Stewart
The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.
Author: Martha Stewart
Martha's take on the Gulf confections known as tamrieh calls for coating spiced date rounds with chocolate rather than serving them with the traditional...
Author: Martha Stewart
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte...
Author: Martha Stewart
This English dessert has been made for more than three hundred years. Pralines add crunch to the creamy mixtures.
Author: Martha Stewart
Fools can be made with any soft fruit; the amount of sugar will vary with the tartness of the fruit.
Author: Martha Stewart
Pair this buttery, nutty, crunchy treat with our Chocolate-Almond Popcorn.
Author: Martha Stewart
Use this recipe when making our Spring Cupcakes with Sugared Flowers.
Author: Martha Stewart
These tartlets get a double dose of nutty goodness from toasted almond flour and browned butter.
Author: Martha Stewart
Yogurt adds a healthy component to this fool, an old-fashioned dessert. A squeeze of lime, a crunchy sprinkling of pistachios, and a smooth swirl of honey...
Author: Martha Stewart
Clever slicing and colored icing transform simple cupcakes into real delights. Gumdrop heads and licorice antennae may be the first thing picked off and...
Author: Martha Stewart
Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.
Author: Martha Stewart
This delicious recipe for Gougères is courtesy of chef Elisabeth Prueitt. It's a savory choux pastry made with cheese originally from France.
Author: Martha Stewart
The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta.
Author: Martha Stewart
The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have...
Author: Martha Stewart
Use this recipe to make our Tomato Essence and Timbale of Pressed Tomatoes.
Author: Martha Stewart
Two types of flour contribute to these cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being...
Author: Martha Stewart
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream,...
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more...
Author: Martha Stewart
Cut a slice of this rich and fudgy chocolate cake...if you dare. Crunchy malt balls in the ganache center will leave you wondering if the "cockroaches"...
Author: Martha Stewart