Buttermilk helps make this cake tender and moist while rum gives it a lighthearted tropical kick. If you'd rather let the whole family enjoy this dessert, however, you can use orange juice for a kid-friendly...
Author: Martha Stewart
These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.
Author: Martha Stewart
Barfi (or burfi) is a fudge-like Indian candy that's typically served at celebrations, from birthdays to Diwali. Our homage to the classic confection starts with ricotta cheese and butter instead of the...
Author: Martha Stewart
Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as...
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own...
Author: Martha Stewart
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Author: Martha Stewart
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
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 recipes in that it's served hot.
Author: Martha Stewart
This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
Sliced bananas garnish this rich, banana-flavored cupcake.
Author: Martha Stewart
These double-decker cookies are filled with semisweet, melted chocolate.
Author: Martha Stewart
These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.
Author: Martha Stewart
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot...
Author: Greg Lofts
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly...
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the flour, making it a perfect Passover dessert.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty. Ice this cake with our Whipped Frosting.
Author: Martha Stewart
These cakes are a cross between madeleines and cornbread, sweetened with honey.
Author: Martha Stewart
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.
Author: Martha Stewart
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Author: Martha Stewart
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Author: Martha Stewart
This crunchy sweet toffee is the perfect snack for Passover--and so good and easy to prepare, you'll crave it all year!
Author: Martha Stewart
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert.
Author: Martha Stewart
The soft, yeasted crust of the butterkuchen is just the right texture for mopping up its loose, custardy filling.
Author: Martha Stewart
This recipe is used with Teatime Coconut Layer Cake.
Author: Martha Stewart
Don't let peanut butter have all the cookie fun! Homemade almond butter is even more delicious sandwiched between rounds of melt-in-your-mouth almond shortbread.
Author: Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.
Author: Martha Stewart
Try this classic sauce on our Fudgy Brownie Sundaes.
Author: Martha Stewart
Pecans work well in this recipe, but you can substitute your favorite nut.
Author: Martha Stewart
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no mixer required!
Author: Martha Stewart
This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.
Author: Martha Stewart
Martha's version of a classic pineapple upside-down cake uses dried tart cherries for maraschinos, and features a layer of thinly sliced fresh pineapple. Serve the cake in generous slices, with a dollop...
Author: Martha Stewart
This luscious dessert -- based on a classic French recipe -- was brought to us by pastry chef Bill Yosses.
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Author: Martha Stewart
Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.
Author: Martha Stewart
Applesauce makes these cookies extra soft while the icing and golden raisins add a heaping dose of sweetness.
Author: Martha Stewart
Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
Author: Martha Stewart
Crowd-pleasing apple pie achieves Paul Bunyan proportions, calling for a mountainous five pounds of apples and a batch and a half of dough. Cranberries bring a hint of tartness to the apples' familiar...
Author: Martha Stewart
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting...
Author: Martha Stewart
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother, is sweetened with a twist of an orange glaze...
Author: Martha Stewart
Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in a shallow bowl of coarse salt.
Author: Martha Stewart
It takes only 10 minutes to create a colorful ice cream topping that makes the most of a well-loved just-before-summer combo: sweet strawberries and tart rhubarb.
Author: Martha Stewart
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
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, while rich chocolate cake is the ideal base for...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
Use this frosting with Surprise Cookies.
Author: Martha Stewart
A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit...
Author: Shira Bocar