Mummified cakes come alive with green jelly-bean eyes and gaping gummy-candy mouths. It's the perfect Halloween dessert for kids and adults alike.
Author: Martha Stewart
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
Author: Martha Stewart
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Author: Martha Stewart
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Author: Martha Stewart
Bittersweet chocolate and unsweetened cocoa powder are the dynamic duo behind this devilish indulgence.
Author: Martha Stewart
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.
Author: Martha Stewart
Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee...
Author: Martha Stewart
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy...
Author: Martha Stewart
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Author: Martha Stewart
Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.
Author: Martha Stewart
Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.
Author: Martha Stewart
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices...
Author: Martha Stewart
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
These heart-decorated bites of fudge make for a great Valentine's Day treat.
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
The stripes of jam make these treats look especially festive -- perfect for serving to guests or to give as a gift.
Author: Martha Stewart
The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.
Author: Martha Stewart
Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.
Author: Martha Stewart
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find.
Author: Martha Stewart
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten out of hand.
Author: Martha Stewart
A fun departure from classic rounds, these wafers may look thin and delicate, but they pack an irresistible crunch. Nibble them with tea, or savor them alone any time of day.
Author: Martha Stewart
Whole milk and cream -- usually found in most pudding recipes are traded for skim milk and evaporated skim milk here, giving the pudding body without fat. But there's no need to skimp on the standout ingredient:...
Author: Martha Stewart
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor...
Author: Martha Stewart
These "trees" are made from stacks of sugar cookies coated with white icing. See our Royal Icing recipe.
Author: Martha Stewart
Mint-chocolate-chip devotees will relish this dessert: The ice cream serves as both filling and frosting; the sole diversion is the chocolate cake. You may alternate layers of green and white ice cream...
Author: Martha Stewart
Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. We like to serve the granita over wedges of cantaloupe for added melon...
Author: Martha Stewart
For a sweeter version of this tangy dish, use vanilla yogurt.
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with cocoa powder and finely ground black pepper.
Author: Martha Stewart
These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards.
Author: Martha Stewart
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the...
Author: Martha Stewart
A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue at a low temperature maintains its snowy white...
Author: Martha Stewart
This elegant caramel ice cream recipe comes from chef Pierre Schaedelin of Benoit in New York City. Also try:Caramel Souffle
Author: Martha Stewart
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Author: Martha Stewart
The following recipe uses tempered or faux-tempered chocolate (faux-tempered is faster to make, but the candies will need to be refrigerated). For the methods, see Tempered Chocolate. Use a fork to dip...
Author: Martha Stewart
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Author: Martha Stewart
These rich and crumbly cookies couldn't be any easier to bake.
Author: Martha Stewart
An easy and elegant fall dessert, pears are poached in dry white wine and a delicious bouquet of vanilla, orange, cinnamon, and a pinch of saffron. Serve it simply, with a dollop of lightly sweetened saffron...
Author: Shira Bocar
Baking these cookies is a wonderful winter activity to do with kids.
Author: Martha Stewart
Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream....
Author: Martha Stewart
Use this cream cheese frosting recipe when making our Molasses-Spice Cake.
Author: Martha Stewart
Adding a dash of brandy to the custardy pear ice cream mixture helps bring this chilly treat in to more mature territory.
Author: Martha Stewart
Try this fall-inspired version of the Southern American classic as an alternative to a pumpkin pie at your next Thanksgiving dinner.
Author: Martha Stewart
Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart