Author: Martha Stewart
New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.
Author: Martha Stewart
Watermelons are made up almost entirely of water, so they're filling and refreshing without being heavy on calories. It is a good source of lycopene.
Author: Martha Stewart
These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Author: Martha Stewart
Decadent indeed, this frosting is a chocolate lover's dream come true. Creme fraiche offsets some of the richness. Use it to frost vanilla cake (or chocolate if you're a chocoholic).
Author: Martha Stewart
This easy brownie recipe from Lisa Kim of Brooklyn, New York, features the flavors of your favorite coffee drink -- espresso, cinnamon, and nutmeg.
Author: Martha Stewart
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.
Author: Martha Stewart
With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.
Author: Martha Stewart
These elegant and crunchy little bundles are much easier to make than they look.
Author: Martha Stewart
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Author: Martha Stewart
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin...
Author: Martha Stewart
Our trifle is made with milk-chocolate pudding and white-chocolate mousse, balanced by chocolate liqueur-soaked cake. Crumbled candy -- inside and on top -- adds crunch.
Author: Martha Stewart
Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.
Author: Martha Stewart
Author: Martha Stewart
Rich butterscotch sauce made from candies is the perfect complement to vanilla ice cream.
Author: Martha Stewart
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Author: Martha Stewart
Cinnamon's warm flavor infuses this delicately sweet dessert.
Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Author: Martha Stewart
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Author: Martha Stewart
These single servings of peach cobbler have some exciting surprises under their drop-biscuit tops: cardamom and allspice. While the spices work to perfume each and every bite, sliced apricots bring a touch...
Author: Martha Stewart
Courtesy of Baked bakery in New York City, this Sweet and Salty Cake will satisfy every chocolate lovers' appetite.
Author: Martha Stewart
Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.) These nostalgic cones are easy, but they do need...
Author: Martha Stewart
This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.
Author: Martha Stewart
Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.
Author: Martha Stewart
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Author: Martha Stewart
This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture...
Author: Martha Stewart
Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped...
Author: Martha Stewart
A dessert grows in your kitchen when you stack a series of ever smaller cookies to form a tannenbaum, and top it with a star-shaped cookie. Cream cheese frosting between pairs and confectioners' sugar...
Author: Martha Stewart
You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!
Author: Martha Stewart
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake any better is some vanilla ice cream.
Author: Martha Stewart
The frosty version of the campfire classic is bound to be hit on a hot summer's day.
Author: Martha Stewart
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Author: Martha Stewart
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Author: Martha Stewart
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
Author: Martha Stewart
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher...
Author: Martha Stewart
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned...
Author: Sarah Carey
To keep these cookies round (without a flat side), freeze each log of dough inside an empty paper-towel roll.
Author: Martha Stewart
Toffee is a buttery candy that is frequently enjoyed over the holidays.
Author: Martha Stewart
Chopped pecans or almonds fantastic in these buttery nut cookies.
Author: Martha Stewart
This caterpillar, made by arranging cupcakes in a curve, makes a memorable arrangement for a baby's first birthday. One jumbo cupcake is used for the head, and more standard cupcakes make up the body.
Author: Martha Stewart
This recipe is courtesy of Gale Grand from "Baking with Julia" (William Morrow) by Dorie Greenspan and Julie Child.
Author: Martha Stewart
A striking showcase for fresh strawberries, this make-ahead summer dessert is even more refreshing when topped with rosé granita (like frosé but better!).
Author: Martha Stewart