Use this Swiss Meringue Buttercream to make our Meringue Bouquet Cupcakes.
Author: Martha Stewart
This chocolate chip cookie sandwich recipe has been adapted from one Erin McKenna uses at her vegan sweetshop Babycakes NYC.
Author: Martha Stewart
This beautiful fall dessert is quick to prepare and then roasts in the oven, leaving you free to get the rest of the meal together.
Author: Martha Stewart
Make the holidays even more festive with our Christmas Tree Sandwiches made from our Basic Shortbread.
Author: Martha Stewart
For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.
Author: Martha Stewart
Author: Martha Stewart
Made with both cocoa powder and dark chocolate, these cookies have a bold flavor that goes well with espresso. This recipe is one of our Better Basics:...
Author: Martha Stewart
The rich, tangy creme fraiche and a bit of vinegar cut the sweetness of the macerated berries in this parfait. You can also use vanilla ice cream in place...
Author: Martha Stewart
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a...
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
This intermediate-level meringue is far more stable than its French counterpart, yet not as hardy as Italian meringue. Its most common, and arguably most...
Author: Martha Stewart
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster...
Author: Martha Stewart
Take your children to infinity and beyond! Or just offer them a piece of this rocket cake.
Author: Martha Stewart
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Author: Martha Stewart
A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author...
Author: Martha Stewart
This sophisticated lemon parfait contrasts the different degrees of richness, sweetness, and acidity of lemon-buttermilk sherbet, lemon sorbet, layers...
Author: Martha Stewart
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla...
Author: Martha Stewart
This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with...
Author: Martha Stewart
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Author: Martha Stewart
Feel free to add a sprinkle of cinnamon and some brown sugar along with the butter. Some apple varieties hold their shape better than others when cooked,...
Author: Martha Stewart
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them...
Author: Martha Stewart
This recipe for chestnut pastry cream is courtesy of Johnny Iuzzini.
Author: Martha Stewart
When it comes to baking, this one-bowl skillet cake is as easy as it gets. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Author: Martha Stewart
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make...
Author: Martha Stewart
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one...
Author: Martha Stewart
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.
Author: Martha Stewart
Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.
Author: Martha Stewart
An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.
Author: Martha Stewart
For filling ideas, try adding ingredients like your favorite jam or your preferred type of nut butter -- creamy or crunchy.
Author: Martha Stewart
Store-bought ladyfingers can be used to form charlotte and cake layers.
Author: Martha Stewart
This fruit-filled cake comes together so easily, you'll want to make it often.
Author: Martha Stewart
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith...
Author: Martha Stewart
Our double-chocolate tart is decorated with petroglyphs, or cave paintings. Create your own by cutting figures out of cardboard for stencils.
Author: Martha Stewart
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream...
Author: Martha Stewart
Pumpkin lends itself to many dishes both savory and sweet. A large scoop of pumpkin ice cream drenched in caramel sauce and garnished with candied pumpkin...
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add...
Author: Martha Stewart
These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.
Author: Martha Stewart
Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.
Author: Martha Stewart
This holiday dessert takes the flavor of pumpkin pie and transforms it into a comforting bread pudding drizzled with dulce de leche. Bake it up to 2 days...
Author: Martha Stewart
Author: Martha Stewart
This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard.Photo credit: Ellen Silverman
Author: Martha Stewart
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a...
Author: Martha Stewart
An all-butter pate brisee is the pinnacle of pie-making, rewarding bakers with a golden and delicately tender crust. Use this recipe as a crust for our...
Author: Martha Stewart