Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its...
Author: Greg Lofts
This chocolate cake with vanilla-buttercream frosting is a delicious dessert that everyone of your taste testers will love.
Author: Martha Stewart
Each flavored syrup recipe makes 6 tablespoons -- enough for two servings of our Colorful Cows.
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of...
Author: Martha Stewart
Kids and adults alike will love munching on homemade caramel corn at a summer party.
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
Unlike most fruitcakes, this one is ready to eat as soon as it cools.
Author: Martha Stewart
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Author: Martha Stewart
Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Author: Martha Stewart
Nutty poppy seeds and fragrant lemon zest enliven a white layer cake; its filling is a combination of whipped cream and lemon curd.
Author: Martha Stewart
This light-as-air angel food cake from Newman's Own Organics's president Nell Newman was a favorite treat of her father, actor Paul Newman. Added bonus: It's low in fat and easy to make -- the trick is...
Author: Martha Stewart
This pudding's creamy texture remains irresistible to kids of all ages. And when made with the freshest cream, best vanilla extract, and finest chocolate, it's heaven.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
Author: Martha Stewart
These adorable little Hi-Hat cupcake are topped with a white cloud of frosting encased in chocolate. It's a fun and delicious dessert everyone will love.
Author: Martha Stewart
A delicate cake that has a double dose of tangy brightness, thanks to a zest-filled batter and a silky citrus glaze. The optional candied lemon-rind topping adds a design element that will have the crowd...
Author: Martha Stewart
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of...
Author: Martha Stewart
We love the sophisticated, sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners' sugar, or cocoa.
Author: Martha Stewart
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Author: Martha Stewart
This pie is great on its own -- but sublime with a dollop of fresh whipped cream. And, a slab pie is a great way to serve a crowd.
Author: Martha Stewart
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Author: Martha Stewart
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Author: Martha Stewart
Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared...
Author: Martha Stewart
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Author: Martha Stewart
This delicious dessert recipe is courtesy of Chef Curtis Stone.
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
Author: Martha Stewart
The pattern on these buttery, spiced speculaas cookies is created by placing a doily on top of the dough and then using a rolling pin to imprint the design in it. The thicker the doily, the clearer the...
Author: Martha Stewart
Here, pecans, vanilla, and dark-brown sugar create a winning combination of flavors in skillet-baked Rome apples, irresistible served from the oven.
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
No occasion is necessary to bake these simple yet surprising cupcakes.
Author: Martha Stewart
This classic dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth. Use this dough to make Orange Ginger Rounds or Orange Sable Cookies.
Author: Martha Stewart
We used a mix of heirloom apples ( available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.
Author: Martha Stewart
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the thing. Most of the time is hands off, while dough...
Author: Greg Lofts
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Author: Martha Stewart
These rich, elegant chocolate custards are the perfect end to a romantic dinner for two.
Author: Martha Stewart
This crisp is a tasty change from a typical tomato salad.
Author: Martha Stewart
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Author: Martha Stewart
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture....
Author: Martha Stewart
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with...
Author: Martha Stewart
Meringue was piped into a dramatic topping for baked apples using a star-shaped pastry tip. Baked for a minute or two, it's still soft.
Author: Martha Stewart
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing...
Author: Martha Stewart
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
Author: Martha Stewart
Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.
Author: Martha Stewart
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Author: Martha Stewart
This pie puts an adult spin on the traditional holiday favorite dessert with the addition of a few teaspoons of brandy.
Author: Martha Stewart
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices,...
Author: Martha Stewart
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.
Author: Martha Stewart
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
Author: Martha Stewart