Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat...
Author: Martha Stewart
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Author: Martha Stewart
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate...
Author: Martha Stewart
Author: Martha Stewart
Martha's recipe is inspired by a cake that master baker Rose Levy Beranbaum made on the Martha Stewart Show.
Author: Martha Stewart
Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed, and star-anise-infused. Serve after dinner...
Author: Martha Stewart
Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!)....
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Author: Martha Stewart
This cool, creamy dessert is the perfect end to a summertime dinner.
Author: Martha Stewart
Use this vanilla Fluffy Vanilla Buttercream Frosting when making any of your favorite cupcakes.
Author: Martha Stewart
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito....
Author: Martha Stewart
Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a frosting. The texture is ideal for holding swoops and creating a snowdrift-like effect when slathered...
Author: Martha Stewart
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water...
Author: Martha Stewart
Use this recipe to make Flourless Chocolate Espresso Cake.
Author: Martha Stewart
Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.
Author: Martha Stewart
A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of...
Author: Martha Stewart
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Author: Martha Stewart
Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy...
Author: Martha Stewart
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Author: Martha Stewart
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Author: Martha Stewart
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new...
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa mixed with bittersweet chocolate, cream, and sugar, gives this sauce irresistible boldness.
Author: Martha Stewart
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Author: Martha Stewart
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Author: Martha Stewart
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Author: Martha Stewart
A tender almond filling and a buttery crust, both quickly blended in the food processor, complement delectable figs. The crostata is especially good warm.
Author: Martha Stewart
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.
Author: Martha Stewart
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it...
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between...
Author: Martha Stewart
Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground coffee in the batter, whiskey in the sugar glaze....
Author: Martha Stewart
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.
Author: Martha Stewart
Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.
Author: Martha Stewart
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Author: Martha Stewart
Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient, two-bite (gluten-free!) treats.
Author: Martha Stewart
Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).
Author: Martha Stewart
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for the Chocolate-Dipped Caramallows.
Author: Martha Stewart
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies feature the chocolate silhouette of a fur-raised...
Author: Martha Stewart
This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.
Author: Martha Stewart
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef Tony Esnault's grandmother made this tart every summer...
Author: Martha Stewart
Author: Martha Stewart
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Author: Martha Stewart
If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.
Author: Martha Stewart
In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served chilled and thinly sliced, this dessert is elegant;...
Author: Martha Stewart
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Author: Martha Stewart
This cake may look plain, but inside, it's moist, dense, and intensely flavored. In other words, it's a chocolate lover's dream come true. The fact that it takes just 20 minutes of effort is all the icing...
Author: Martha Stewart