Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Author: Martha Stewart
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only...
Author: Martha Stewart
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies have cooled.
Author: Martha Stewart
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as...
Author: Martha Stewart
Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.
Author: Martha Stewart
The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.
Author: Martha Stewart
The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy...
Author: Martha Stewart
Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.
Author: Martha Stewart
These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes...
Author: Martha Stewart
Try adding a tablespoon of liqueur, like Kahlua or Baileys, to the filling for a more adult treat.
Author: Martha Stewart
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Author: Martha Stewart
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon base is topped with silken chocolate filling and...
Author: Martha Stewart
Perfecting the pie that plucks at American heartstrings is simple when an assortment of apples is used. Try mixing some Macoun with Granny Smith, Cortland, Jonagold, and Empire. Most important, buy the...
Author: Martha Stewart
More gelato recipes: Blood-Orange Gelato, Gingersnap Gelato, Pistachio Gelato, Coconut Gelato, Ricotta Gelato, Mint Chocolate Chip Gelato.
Author: Martha Stewart
This mix of berries is our preferred finishing touch for summer (so long, cherry on top!).
Author: Martha Stewart
This is a terrific light dessert. If you leave off the cream-cheese topping, it becomes a lovely accompaniment to roast chicken or pork.
Author: Martha Stewart
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio...
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.
Author: Martha Stewart
Sugar and spice and everything nice-that's what these special pastries are made of. They start with biscuit dough, which is flattened out and dusted with plenty of sugar and cinnamon. Then it's rolled...
Author: Riley Wofford
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
Run a sharp knife under hot water to cut this layered cake into neat slices.
Author: Martha Stewart
This not-too-sweet frosting is used to make our Flag Cake. It's also a star atop cupcakes and carrot cake.
Author: Martha Stewart
Make the rice pudding in the morning or a day ahead of time if serving with the warm bananas. Or enjoy it warm or at room temperature with a splash of cold heavy cream.
Author: Martha Stewart
This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California.
Author: Martha Stewart
A spooky spin on the classic black-and-white cookie, these treats will weave a tangled web of fun on the Halloween dessert table. A novice-friendly decorating technique makes these Halloween cookies easy...
Author: Riley Wofford
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully...
Author: Lauryn Tyrell
This delicious recipe for heart-shaped raspberry Napoleons, a perfect Valentine's Day dessert, is from chef John Barricelli.
Author: Martha Stewart
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando...
Author: Martha Stewart
This whipped cream recipe is courtesy of Charles Corpion from the Four Seasons and is used to make his cocktail, the Blizzard.
Author: Martha Stewart
Meringue is easy to form when wet but holds its shape after baking, so it's ideal for creating pastries in fanciful shapes. Chef Michel Richard, of Citronelle in Washington, D.C., uses meringue to build...
Author: Martha Stewart
Author: Martha Stewart
This recipe is a stone-cold project, but trust us--it's worth every step. Four layers go into a bowl: a no-bake cheesecake batter, a blend of freeze-dried cherries and cookie crumbs, ice cream spiked with...
Author: Greg Lofts
You can make smaller tarts with extra puff-pastry dough after cutting: Use two or three pieces of stone fruit and bake about 20 minutes. The leftover frangipane, or almond mixture, is a great addition...
Author: Martha Stewart
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Author: Martha Stewart
These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too....
Author: Martha Stewart
Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts. Baked in scallop-shaped molds,...
Author: Martha Stewart
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Author: Martha Stewart
When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version...
Author: Martha Stewart
These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.
Author: Martha Stewart
This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.
Author: Martha Stewart
These bars make a delicious afternoon snack during holiday time.
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, but freshness is the most important factor. If...
Author: Martha Stewart
Walnuts add crunch while dried cranberries offer a tart bite and a chewy texture to these layered cookies.
Author: Martha Stewart