This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.
Author: Martha Stewart
These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.
Author: Martha Stewart
We have news for you. That supermarket mint chip ice cream with the nuclear-green color? It doesn't have any mint leaves in it. It has mint oil or fake mint flavoring, and that nasty color comes from artificial...
Author: Martha Stewart
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Author: Martha Stewart
Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.
Author: Martha Stewart
Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.
Author: Martha Stewart
For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.
Author: Martha Stewart
These little pies with heart-healthy blueberries will please grownups and children alike.
Author: Martha Stewart
This sugar glaze tops our Ginger Pumpkin Bread.
Author: Martha Stewart
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Author: Martha Stewart
Sweet iced coffee is blended with vanilla ice cream for a homemade version of a coffeehouse treat.
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie...
Author: Martha Stewart
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate...
Author: Martha Stewart
Ground hazelnuts as part of the topping provide a distinctive flavor to this fruit crisp.
Author: Martha Stewart
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into...
Author: Martha Stewart
Pastry chef Melody Farrar, from the Inn at Pound Ridge, shared her recipe for these individual apple pies with Martha.
Author: Martha Stewart
Martha's friend Jane Heller serves her dirt cake creatively: She presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (wrap stems in plastic) into the cake for decoration.
Author: Martha Stewart
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experimentwith your own favorite flavors): Movie Theater...
Author: Martha Stewart
Rich and fruity, this fudge takes its flavor cues from the classic Italian Christmas bread panettone. It also requires minimal work--just mix the ingredients, pour into a loaf pan, and let set in the refrigerator....
Author: Martha Stewart
Chocolate pie is topped with fluffy peaks of meringue.
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Author: Martha Stewart
Author: Martha Stewart
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Author: Martha Stewart
Chocolate cravings can strike any time. Since this syrup will keep in the refrigerator for three months, you'll always be ready. Drizzle it over ice cream or cake, or mix it into hot or cold beverages....
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Author: Martha Stewart
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed...
Author: Sarah Carey
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...
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: If you like the way a particular chocolate tastes...
Author: Martha Stewart
Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Author: Martha Stewart
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
Author: Martha Stewart
Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart...
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections...
Author: Martha Stewart
Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.
Author: Martha Stewart
The allure of creme brulee, French for "burnt cream," is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard beneath.
Author: Martha Stewart
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Author: Martha Stewart
Although peanut brittle may be the most common variety, you can also use other whole nuts such as cashews, hazelnuts, almonds, or pecans, as well as toasted pumpkin seeds. When giving as a gift, package...
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to...
Author: Greg Lofts
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
Author: Martha Stewart
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding...
Author: Martha Stewart
These crunchy, spiced cookies are just right for the holidays.
Author: Martha Stewart
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Author: Martha Stewart
Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating...
Author: Martha Stewart
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter...
Author: Martha Stewart
No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.
Author: Martha Stewart