Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
Author: Martha Stewart
Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Author: Martha Stewart
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Author: Martha Stewart
Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully.
Author: Martha Stewart
Double down on rich shortbread cookies by filling them with gooey caramel.
Author: Martha Stewart
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Author: Martha Stewart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Author: Martha Stewart
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Author: Martha Stewart
Serve these apples with Bette's Chicken-Liver Pate.
Author: Martha Stewart
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Author: Martha Stewart
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread house could hope for.
Author: Martha Stewart
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates...
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
Author: Martha Stewart
These cookies are truly flavorful and make wonderful gifts.
Author: Martha Stewart
Use this mascarpone frosting recipe to make delicious Tiramisu Cupcakes.
Author: Martha Stewart
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Author: Martha Stewart
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
Author: Martha Stewart
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Author: Martha Stewart
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme...
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration.
Author: Martha Stewart
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Author: Martha Stewart
The toffee candy melts as it bakes, which gives these moist, buttery-tasting blondies a soft chewy consistency, perfect with a glass of milk. These bars are great for lunchboxes, a bake sale, or to bring...
Author: Martha Stewart
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Author: Martha Stewart
Also known as nutmeg slices, these easy-to-make cookies boast two more warming spices -- cinnamon and ginger -- and are just the thing for a coffee break. A fork is all you need for the striking linear...
Author: Martha Stewart
Adapt the traditional celebratory Scandinavian "princess cake" of marzipan, raspberry jam, whipped cream, and vanilla pastry cream for winter by pressing an elaborate doily into the tinted marzipan. Its...
Author: Martha Stewart
This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.
Author: Martha Stewart
Two kinds of persimmons are recruited for steamed pudding; soft, ripe hachiyas are used in the batter, and oven-dried slices of fuyu -- resembling orange flowers -- form a ring around the dessert. The...
Author: Martha Stewart
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Author: Martha Stewart
Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.
Author: Martha Stewart
Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.
Author: Martha Stewart
The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.
Author: Martha Stewart
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Author: Martha Stewart
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).
Author: Martha Stewart
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...
Author: Martha Stewart
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
Author: Martha Stewart
Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.
Author: Martha Stewart
Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.
Author: Martha Stewart
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Author: Martha Stewart
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Author: Martha Stewart
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Author: Martha Stewart