Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Author: Martha Stewart
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices...
Author: Martha Stewart
Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.
Author: Martha Stewart
You can serve this rich, creamy cake unembellished, or, as chef David Waltuck recommends, dusted with confectioners' sugar and topped with a berry compote or freshly poached peaches and whipped cream.
Author: Martha Stewart
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Author: Martha Stewart
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth to the dense cake; the frosting creates an impressive...
Author: Martha Stewart
This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
Author: Martha Stewart
Layers of meringue are adorned with raspberries, strawberries, currants, and wild blueberries -- nature's delectable take on the good old red, white, and blue.
Author: Martha Stewart
This nostalgia-inducing flavor combo is perfect for making new memories.
Author: Martha Stewart
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Author: Martha Stewart
The high water content-more than 90 percent-of watermelon makes it the ideal ingredient for a granita-style dessert. Campari and freshly squeezed lime juice add a bracing dash of tartness to this watermelon...
Author: Martha Stewart
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Author: Martha Stewart
This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.
Author: Martha Stewart
Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.
Author: Martha Stewart
Yeast helps give these waffles their signature crispy texture.
Author: Martha Stewart
Steal focus from the fireworks with this splashy Fourth of July dessert.
Author: Martha Stewart
Author: Martha Stewart
Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but...
Author: Sarah Carey
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
Author: Martha Stewart
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars -- brought to the surface as juices evaporate...
Author: Martha Stewart
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust until custardy and fragrant. This recipe comes...
Author: Martha Stewart
This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.
Author: Martha Stewart
This pie is filled with sweet, jammy blackberries and tart apples, and then topped with a forest of pastry leaves -- worthy of the season's most important meal. This is an advanced-level recipe.
Author: Martha Stewart
Bosc pears are excellent for poaching in this wine-poached pear recipe. They're crisp and firm even when quite ripe, and make for a delicious dessert.
Author: Martha Stewart
We've taken the guesswork out of making this classic French Macaroons with Toasted Hazelnuts, so you can prepare the dessert at home (for less than 25 cents a pop). Be sure to weigh the ingredients precisely,...
Author: Martha Stewart
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
There's a perfect balance in every bite: The clover honey in the rich custard plays off the spicy cinnamon note in the crunchy sugar topping.
Author: Martha Stewart
This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.
Author: Martha Stewart
Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.
Author: Martha Stewart
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).
Author: Martha Stewart
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Author: Martha Stewart
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Author: Martha Stewart
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Author: Martha Stewart
This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping...
Author: Martha Stewart
These pops are made by floating whole blueberries in watermelon puree, and then freezing.
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon...
Author: Martha Stewart
Fresh ginger adds an unexpected twist to traditional rice pudding. We dipped pieces of crystallized ginger in melted chocolate for a delicious garnish. Serve with steaming cups of tea.
Author: Martha Stewart
Use this crust to make any number of chocolatey treats.
Author: Martha Stewart
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel sauce poured directly inside, the desserts are sure...
Author: Martha Stewart
Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.
Author: Martha Stewart