Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious family heirlooms. Here is one of her favorites.
Author: Martha Stewart
Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
Author: Martha Stewart
Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or...
Author: Martha Stewart
Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine,...
Author: Martha Stewart
Aromatic rosemary-laced cake is best served warm, when the herb's flavor is at its peak and the cake is soft and tender.
Author: Martha Stewart
Puff pastry forms the base for an easy-to-prepare topping of prunes stewed in red wine. Serve with creme fraiche or whipped cream.
Author: Martha Stewart
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Amber-colored cloudberries, also known as bake-apple berries, yellow berries, and mountain berries, are too tart to eat by themselves but make excellent jam. This Scandinavian recipe for cloudberry layer...
Author: Martha Stewart
Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by Jeffrey Alford and Naomi Duguid. Reprinted by permission...
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and Vanilla-Glazed Cookies.
Author: Martha Stewart
Combining dates and apples provides a sweet dose of fiber and a little ginger goes a long way in this dessert. .
Author: Martha Stewart
These crisp, delicate cookies are the perfect complement to our Earl Grey Pots de Creme.
Author: Martha Stewart
Chewy and sticky sweet, these molasses cookies will be a surefire hit at your holiday cookie swap.
Author: Martha Stewart
A shell made entirely of meringue is called a vacherin; these were filled with lime curd.
Author: Martha Stewart
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake....
Author: Martha Stewart
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Author: Martha Stewart
A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.
Author: Martha Stewart
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan...
Author: Martha Stewart
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.
Author: Martha Stewart
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake...
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.
Author: Martha Stewart
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.
Author: Martha Stewart
Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy...
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart....
Author: Martha Stewart
Lemon Pudding Cake makes for the perfect springtime dessert.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.
Author: Martha Stewart
These kid-friendly ice pops will give anyone the shivers. Concord grape juice, fresh lemon juice, sugar, and water are mixed together, poured into molds, and frozen. It's a sweet treat for the spookiest...
Author: Martha Stewart
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Author: Martha Stewart
Don't sweat the rising temperatures. Just drop one of these ice cubes infused with cucumber and basil into a tall glass of water, and watch the heat melt away.
Author: Martha Stewart
Use this frosting to make our Red Velvet Chocolate Cake.
Author: Martha Stewart
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created.
Author: Martha Stewart
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Author: Martha Stewart
Author: Martha Stewart
This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.
Author: Martha Stewart
Fruitwedges are arranged on patebrisee and baked, then glazedwith warmed apricot jam.
Author: Martha Stewart
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."
Author: Martha Stewart
No child (or adult) can resist these goodies made with semisweet chocolate and peanut-butter chips.
Author: Martha Stewart
You can bake and serve this homey dessert just as your grandmother would have-in a cast-iron skillet-or make it in a two-quart baking dish. It's filled with two of summer's shining stars-fresh apricots...
Author: Martha Stewart