This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Author: Martha Stewart
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
It's okay to have dessert -- in moderation. Here we jazzed up grilled pineapple with fresh mint and mini scoops of sorbet.
Author: Martha Stewart
A batch of vanilla cookie dough is tinted two different colors to create these Christmas trees.
Author: Martha Stewart
This wonderful dessert recipe for mama's angel food cake with bourbon creme anglaise is courtesy of Virginia Willis and can be found in her "Bon Appetit, Y'all" cookbook.
Author: Martha Stewart
You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.
Author: Martha Stewart
Feeling dark and mysterious? Bake a batch of these creature-of-the-night creations, which sandwich a rich dulce de leche filling between chocolate cookies.
Author: Martha Stewart
Crisp, mildly spiced twice-baked cookies make a lovely accompaniment to fresh berries and sherbet but are equally nice alongside a cup of tea.
Author: Martha Stewart
Author: Martha Stewart
This cookie is a sublime combination of nut-laden pastry and preserves.
Author: Martha Stewart
This cake recipe -- from Chef Tim LaBant of The Schoolhouse at Cannondale -- is used to make his Autumnal Parfait.
Author: Martha Stewart
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.
Author: Martha Stewart
Reinvent the ice cream sundae with this tangy pineapple-ginger sauce.
Author: Martha Stewart
This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.
Author: Martha Stewart
Shortbread is rarely iced, but the holidays are reason enough to dress them up with glaze. Use this glaze with our Lemon Poppyseed Glazed Balls.
Author: Martha Stewart
We paired animal cookies two by two for an edible menagerie in these aptly named Noah's Ark Sugar Cookies.
Author: Martha Stewart
These sweet treats are used as a delightful layer in our Black Forest Cake Shake.
Author: Martha Stewart
Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.
Author: Martha Stewart
These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.
Author: Martha Stewart
These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.
Author: Martha Stewart
This frosting is used to create the faces for the Monkey Cupcakes and Mouse Cupcakes, and as an anchor for the Chocolate Faux-Bois Cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Kids will gobble these up! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving "turkeys."
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
The word affogato means "drowned" in Italian. Complete any meal with this elegant -- and easy-to-make -- dessert. This recipe comes from Everyday Food, and was also featured on theJanuary 16, 2007 episode...
Author: Martha Stewart
Make homemade fudge an even sweeter gift with crushed peppermint. This is a great way to use leftover candy canes -- simply put them in a zip-top plastic bag and then pound with a kitchen mallet.
Author: Martha Stewart
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.
Author: Martha Stewart
Santa will love stopping by your house for a bite or two of these festive sugar cookies. Use this Royal Icing recipe to decorate our Sugar Cookies for the holidays.
Author: Martha Stewart
Sweet molasses offsets the heat of fresh ginger in these warming cupcakes.
Author: Martha Stewart
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop...
Author: Martha Stewart
Author: Martha Stewart
Make sure to plan ahead: This cake needs to sit for at least one month to allow the flavors to develop. To serve, slice it as thinly as possible.
Author: Martha Stewart
Serve this over fresh berries or peach slices, or as a topping for pound cake.
Author: Martha Stewart
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Author: Martha Stewart
Use this cream filling to make our Hazelnut-Praline Torte.
Author: Martha Stewart
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately,...
Author: Martha Stewart
Author: Martha Stewart
Everyone will go nuts for these do-ahead Bourbon Truffles, made with chocolate and cream and spiked to please a grown-up palate.
Author: Martha Stewart
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
Author: Martha Stewart
Author: Martha Stewart
White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.
Author: Martha Stewart
These classic banana splits are topped with fresh whipped cream and warm homemade butterscotch sauce.
Author: Martha Stewart
Cinnamon-spiced apples and whipped cream are sandwiched between flaky puff-pastry layers in this satisfying, easy-to-make dessert.
Author: Martha Stewart
This recipe is used to decorate our Sugar Plum Fairy dessert. Use a whisk with the wires cut at the bottom, or two forks held back to back, to make spun sugar. Make spun sugar the day it will be used.
Author: Martha Stewart
The templates for the stars may be found on the Holiday Channel of our website, www.marthastewart.com.
Author: Martha Stewart
Rock-candy swizzle sticks are available at www.candywarehouse.com.
Author: Martha Stewart