Using whole-milk yogurt yields the best results for this cake. You will need a spring form pan.
Author: Martha Stewart
These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.
Author: Martha Stewart
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Author: Martha Stewart
Serve up a distinctive dessert with this coconut pudding recipe from fashion designer Ralph Rucci.
Author: Martha Stewart
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
These delicate little cookies may look as if they came from a French bakery, but the recipe -- also featured on Martha Stewart Living TV -- is actually quite simple. After baking, you need only pour the...
Author: Martha Stewart
Pair this lighter version of rice pudding with your favorite dried fruit.
Author: Martha Stewart
This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with...
Author: Martha Stewart
These turtles are topped with caramel and chocolate for a truly delightful candy that's perfect for gifting.
Author: Martha Stewart
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
Author: Martha Stewart
Author: Martha Stewart
To create a fast flourish, serve this with a dessert like our Angel Food Cake.
Author: Martha Stewart
Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.
Author: Martha Stewart
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
Author: Martha Stewart
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried...
Author: Martha Stewart
These homemade bars taste just like the beloved classic confection.
Author: Martha Stewart
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Author: Martha Stewart
This Pissaladiere recipe yields delicious, mouthwatering results that make for the perfect lunch.
Author: Martha Stewart
For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit more juicy.
Author: Martha Stewart
This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.
Author: Martha Stewart
Phyllo is neither the culinary bully nor nutrition nightmare that it is commonly thought to be. Quick hands and a good pastry brush or nonstick cooking spray are all you need to make delicious pastries....
Author: Martha Stewart
Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.
Author: Martha Stewart
For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate cake.
Author: Martha Stewart
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Author: Martha Stewart
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Author: Martha Stewart
This is a rich and decadent filling for our Gianduja Roulade.
Author: Martha Stewart
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
Author: Martha Stewart
A delectable, down-South dessert that's on the menu at Magnolias restaurant in Charleston, South Carolina.
Author: Martha Stewart
Bittersweet chocolate adds a layer of sophistication to this classic cookie.
Author: Martha Stewart
This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.
Author: Martha Stewart
Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.
Author: Martha Stewart
You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.
Author: Martha Stewart
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Author: Martha Stewart
Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.
Author: Martha Stewart
Dried pineapple gives these cookies their tropical flavor.
Author: Martha Stewart
Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.
Author: Martha Stewart
Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
Glistening cubes of gelatin flavored with grape juice make a cool, light, and refreshing dessert.
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Author: Martha Stewart
Our rich graveyard cake-a pumpkin spice cake with bleeding chocolate glaze-is the ultimate sweet addition to your Halloween menu. Espresso shortbread headstones mark each slice.
Author: Martha Stewart
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic bag, and seal; break the brittle into tiny pieces...
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed, which aptly describes these crisp phyllo pastries...
Author: Martha Stewart
This recipe is used to make our Snow-Swept Gingerbread Cottage.
Author: Martha Stewart