Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart
In place of brioche, you can use a rustic white bread or challah.
Author: Martha Stewart
These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.
Author: Martha Stewart
Author: Martha Stewart
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream...
Author: Martha Stewart
Fresh figs make these individual tarts moist and naturally sweet.
Author: Martha Stewart
Author: Martha Stewart
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.
Author: Martha Stewart
This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.
Author: Martha Stewart
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Author: Martha Stewart
Why not bake one big pie for all your guests? Ours is chock-full of sweet-tart cranberries and pears and finished with a crunchy oat-pecan topping.
Author: Martha Stewart
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Author: Martha Stewart
It doesn't take much to turn a sweet potato into a rich, decadent dessert.
Author: Martha Stewart
This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year.
Author: Martha Stewart
This recipe for white cupcakes with strawberry buttercream is sure to please everyone's sweet tooth. Garnish with a fresh, plump strawberry on top.
Author: Martha Stewart
Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.
Author: Martha Stewart
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Author: Martha Stewart
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
Reminiscent of a fruit crisp, this sweet-tart dessert upends the usual proportions of jammy filling and buttery oatmeal crumble to great effect.
Author: Martha Stewart
This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Author: Martha Stewart
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Author: Martha Stewart
This is the very richest, smoothest cheesecake ever made. The dessert's finely ground almonds that dust the pan are a pleasing contrast to the silkiness of the cake. Use a straight-sided pan 8 inches wide...
Author: Martha Stewart
The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.
Author: Martha Stewart
This decadent chocolate sauce is perfect for drizzling over our Chocolate and Mint Parfaits.
Author: Martha Stewart
A scoop of ice cream is always improved by a drizzle of hot fudge -- make your own in minutes in the microwave.
Author: Martha Stewart
Pure maple syrup can be substituted for the honey for an equally sweet dessert.
Author: Martha Stewart
What's more decadent than a truffle? One that's enrobed in chocolate.
Author: Martha Stewart
These decadent cupcakes are certain to make your valentine smile. They're perfect for an office party for 20 or a quiet dinner for two.
Author: Martha Stewart
Try one of our cutout cookie variations: Stained-Glass Snowmen, Sugared Wreaths, Stained-Glass Wreaths, Fluted Wreaths, Cookie Houses, and Christmas Trees.
Author: Martha Stewart
Two types of treats come together in familiar candy-cane-style stripes. Our recipe calls for layering the nougat on top of the caramel on a baking sheet, then slicing and twisting the two together.
Author: Martha Stewart
Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.
Author: Martha Stewart
Ice pops of pureed mangoand coconut milk have grown-up appeal.
Author: Martha Stewart
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Author: Martha Stewart
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Author: Martha Stewart
This easy ganache is used to glaze the Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his special recipe for corn pudding.
Author: Martha Stewart
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and...
Author: Martha Stewart
You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3 1/2 inches to 3/4 inch (available at williamssonoma.com).
Author: Martha Stewart
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.
Author: Martha Stewart
Galettes are perfect as a side dish or topped with creme fraiche and caviar. Each one requires about ten minutes to cook. We suggest making two at a time, to minimize time at the stove. Once you have started...
Author: Martha Stewart
This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating-you just drop the dough over the top,...
Author: Sarah Carey
Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of...
Author: Martha Stewart
Use this custard sauce in our Poached Pear and Almond Trifle recipe.
Author: Martha Stewart
So much better than store-bought, this marshmallow sauce is easier to make than it seems. Add a dollop of the sticky sweet stuff to your next ice cream sundae.
Author: Martha Stewart
Caramel corn, a perennial Halloween favorite, gets an upgrade with the addition of chopped cashews and drizzled white chocolate. It can be stored in an airtight container for up to a week so you can enjoy...
Author: Martha Stewart
Try this ice cream sundae recipe from Gramercy Tavern chef Nancy Olson for an unforgettable dessert. Photo credit: Bill Bettencourt
Author: Martha Stewart
This ice cream pairs delicate, yet exotic flavors for a dessert that will transport you to far-off places.
Author: Martha Stewart
These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Author: Martha Stewart