Lemon zest and juice add brightness and cut the richness of the brown butter in these cookies. You can make the dough up to two days in advance.
Author: Martha Stewart
Use this chocolate glaze on our Devil's Food Doughnuts.
Author: Martha Stewart
This thin and flaky dessert is a great way to show off ripe, juicy cherries.
Author: Martha Stewart
Terry Thompson-Anderson, author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius channel 112). He shared his recipe for peach and white chocolate bread pudding with schnapps whiskey...
Author: Martha Stewart
Our snowman is made of vanilla ice cream rolled in coconut. His eyes, mouth, and buttons are licorice candies, his carrot nose marzipan, and his hat a toasted marshmallow atop a chocolate cookie. To make...
Author: Martha Stewart
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Author: Martha Stewart
Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.
Author: Martha Stewart
These trompe l'oeil lemon-slice cookies must be made using a Silpat -- they will stick if made on parchment. For a simple variation, make the dough into two logs, and roll them in Lemon Sugar. Chill the...
Author: Martha Stewart
Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Each of this elegant ice-cream dessert's layers must freeze solid before the next is added. Dont rush the freezing time or the layers will run together.
Author: Martha Stewart
The dough for these cookies should be stiff, not crumbly like shortbread, making it easier to form into a tight S shape.
Author: Martha Stewart
The recipe for this moist, delicious chocolate cake comes from Tammy Rao of Halifax, Nova Scotia.
Author: Martha Stewart
Author: Martha Stewart
Raspberries, blackberries, or even peaches will work in this cool, fruity dessert.
Author: Martha Stewart
Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd.
Author: Martha Stewart
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Author: Martha Stewart
Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.
Author: Martha Stewart
The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once...
Author: Greg Lofts
Light as air, individual shells of crisp meringue cradle fresh red cherries; between them lie hidden pillows of tart creme fraiche.
Author: Martha Stewart
Raspberries and chocolate are a classic combination. Here, homemade raspberry sauce is dolloped on top of a cheesecake with a chocolate wafer cookie crust, then given a swirled, two-tone effect with a...
Author: Martha Stewart
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen treat.
Author: Martha Stewart
The key to making this flaky, custard-filled pie is layering and flavoring the thin sheets of phyllo with great care.
Author: Martha Stewart
Portuguese for "married," casadinhos are bite-size sandwich cookies that are often served at weddings in Brazil. They're typically filled with dulce de leche, or like in Martha's heart-shaped version,...
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe on episode 705 of Martha Bakes.
Author: Martha Stewart
A spiced dough is placed in a carved wooden mold and turned out in these Dutch and Belgian cookies. Recipe courtesy of pastry chef and cookbook author Nick Malgieri.
Author: Martha Stewart
These simple but fun sugar buns taste best when they're still warm from the oven.
Author: Martha Stewart
Transform your favorite sugar-cookie dough into sweet flowers with just the tip of a knife and some round candies.
Author: Martha Stewart
A gelled confection made with coconut milk and studded with dried papaya and Maraschino cherries evokes both retro 1950s desserts and the Victorian-era pudding known as blancmange.
Author: Martha Stewart
Jazz up this delicate custard with the bold flavors of dark caramel and figs.
Author: Martha Stewart
Seltzer enlivens this effervescent drink, which consists of sweet honeydew melon puree and mouth-puckering lime juice.
Author: Martha Stewart
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Author: Martha Stewart
Tamale pie is a holdover from America's first flush of romance with Mexican cuisine. The love affair hasn't let up -- not with the lure of cornbread, cheese, and chili, even when made with turkey.
Author: Martha Stewart
This delicious recipe is courtesy of Carmen Gonzalez.
Author: Martha Stewart
This bread pudding recipe is courtesy of Suzanne Goin and can be found in her cookbook, "Sunday Suppers at Lucques."
Author: Martha Stewart
This version of rice pudding is made on the stovetop, and is essentially a sweet risotto. Add as much warm milk as you need during the final cooking stages to achieve a consistency you like.
Author: Martha Stewart
Author: Martha Stewart
Faux bois, a wood-grain pattern, is a beautiful way to showcase the two types of chocolate used in this bark.
Author: Martha Stewart
This beautiful flag sheet cake makes a festive addition to the dessert table at a patriotic-themed party. This recipe was adapted from Martha Stewart Living, July 2001.
Author: Martha Stewart
This classic confection, traditionally made to resemble the nut of the buckeye tree, is reimagined as an acorn.
Author: Martha Stewart
This simple cream-cheese frosting is the perfect accompaniment for a number of tasty desserts.
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then baked and inverted. The cranberries soften in the...
Author: Martha Stewart
Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder.
Author: Martha Stewart
The signature flavors from the dessert of the same name inspired this sweet-and-salty milkshake.
Author: Martha Stewart
This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Author: Martha Stewart
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped...
Author: Martha Stewart
This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Author: Martha Stewart
Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
The cookie cutters for these cookies are available at downtowndough.com. To make the Woodlands Gingerbread House, use one batch of this dough to make the walls, and one batch of the Boiled Gingerbread...
Author: Martha Stewart