Travel back to spring with these strawberry-filled individual cakes. The batter is poured into a six-cup muffin tin and baked, then glazed with a simple confectioners' sugar icing.
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Author: Martha Stewart
Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough spice, and rolling the dough with an embossed...
Author: Martha Stewart
For holiday cookies, peppermint candies move from the candy dish and into deep, slightly bitter chocolate dough to create an irresistibly bold flavor.
Author: Martha Stewart
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Author: Martha Stewart
Author: Martha Stewart
When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.
Author: Martha Stewart
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Author: Martha Stewart
If you prefer a less sweet piecrust, make a pate brisee instead of the pate sucree we used.
Author: Martha Stewart
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Author: Martha Stewart
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Author: Martha Stewart
A peach souffle with warm raspberry sauce is impossible to resist.
Author: Martha Stewart
Author: Martha Stewart
Make this chocolate sauce recipe to top any number of desserts, from ice cream to a pots de creme.
Author: Martha Stewart
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.
Author: Martha Stewart
Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is...
Author: Martha Stewart
In Guatemala, these crisp, buttery cookies rolled in sesame seeds are available from street vendors and in bakeries everywhere. They make a fine breakfast alongside a cup of coffee.
Author: Martha Stewart
This grown-up sundae melds cream sherry and honey into a syrupy sauce that plumps up driedfall fruits, turning an everyday scoop into an extravagance. Cream sherry is a rich, sweet, dark version of sherry,...
Author: Martha Stewart
Use this chocolate frosting in our Cocoa Buttermilk Cake.
Author: Martha Stewart
This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.
Author: Martha Stewart
Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.
Author: Martha Stewart
For our two-bite take on Brazilian "lemonade" (basically a creamy limeade), swirl a dollop of tangy citrus filling between two tender sugar cookies -- and let it shine through the cutest of cutouts. For...
Author: Martha Stewart
The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.
Author: Martha Stewart
These alfajores cookies are courtesy of blogger Matt Armendariz of mattbites.com.
Author: Martha Stewart
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.
Author: Martha Stewart
This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.
Author: Martha Stewart
These are no ordinary ice cream sandwich-store-bought (or homemade) strawberry ice cream is sandwiched between two freshly baked chocolate cookies. You'll never want to buy store-bought again!
Author: Martha Stewart
Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Its lightness is a welcome respite from the more excessive offerings...
Author: Martha Stewart
Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis...
Author: Martha Stewart
Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.
Author: Martha Stewart
Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.
Author: Martha Stewart
Homemade strawberry syrup adds zest to classic vanilla ice cream. All you need are fresh strawberries and sugar to make the ultimate ice cream topping.
Author: Martha Stewart
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The...
Author: Martha Stewart
This recipe is adapted from "Martha Stewart's Cookies."
Author: Martha Stewart
This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.
Author: Martha Stewart
This unique recipe for ice cream in a bag is from Saul Griffith's "Howtoons: The Possibilities Are Endless!"
Author: Martha Stewart
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Author: Martha Stewart
The firm texture of this buttercream frosting helps to keep candy decorations in place.
Author: Martha Stewart
The perfect warm-weather dessert, these lemon squares are made with a sweet, flaky crust to balance out the tartness.
Author: Martha Stewart
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Author: Martha Stewart
In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the...
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain...
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic...
Author: Martha Stewart
For a decadent chocolate torte, bake genoise in a sheet pan and quarter it -- then layer the pieces with two kinds of mousse and top with chocolate shards.
Author: Martha Stewart