These Swiss cookies, sometimes spelled Brazeli or Bratzeli, are made with a specialty iron much like a waffle iron, but the results are thinner. You can also use a pizzelle iron.
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Author: Martha Stewart
Use this creamy filling when making Lemon Sandwich Cookies.
Author: Martha Stewart
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
Use this recipe to make our Sugar-Coated Marshmallow Bunnies and Chicks, Chocolate-Coated Marshmallow Chicks, Flat Marshmallow Shapes, and Coconut-Coated Marshmallow Shapes.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Author: Martha Stewart
Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit for an elegant dessert.
Author: Martha Stewart
Our classic white sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.
Author: Martha Stewart
Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached...
Author: Martha Stewart
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Author: Martha Stewart
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Author: Martha Stewart
This lush summer dessert comes together quickly and impresses friends and family.
Author: Martha Stewart
Emeril's grapefruit sorbet recipe has a surprising kick. The black pepper complements the sweetness, but it doesn't hit you right away. Instead, it lingers lightly at the back of the tongue.
Author: Martha Stewart
These tartlets aren't too sweet and are a nice treat for a holiday buffet.
Author: Martha Stewart
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart apples with a speculaas-inspired spice blend,...
Author: Martha Stewart
A custardy almond filling is studded with jewel-like fresh apricots and raspberries in this showstopping tart. It's best eaten the day it's made.
Author: Martha Stewart
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Author: Martha Stewart
The secret to these diminutive desserts' moist texture is olive oil, which also mellows the anise and orange that permeate each bite. Although the cakes are compelling on their own, a scoop of vanilla...
Author: Martha Stewart
Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base,...
Author: Martha Stewart
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook...
Author: Martha Stewart
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients.
Author: Martha Stewart
This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it.
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
End a savory winter meal on a refreshing note by combining citrus with a hint of spice. Tangerines or mandarin oranges can be used instead of clementines.
Author: Martha Stewart
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Author: Martha Stewart
This dough can be used for our Vidalia Onion Tarte Tatin or any savory tart.
Author: Martha Stewart
Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.
Author: Martha Stewart
These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Author: Martha Stewart
You don't need a campfire to make ice cream s'mores; a broiler is just fine.
Author: Martha Stewart
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Author: Martha Stewart
Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.
Author: Martha Stewart
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly...
Author: Martha Stewart
Use this sugar glaze to make Cookie-Press Cookies.
Author: Martha Stewart
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Author: Martha Stewart
Whether you call it spotted dick, spotted dog, or spotted Richard, this steamed currant pudding is one of the most beloved British desserts. Martha plumps the "spots" of dried fruit with brandy for an...
Author: Martha Stewart
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with...
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.
Author: Martha Stewart
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Author: Martha Stewart
Drizzle each serving of Peppermint Semifreddo with this warm homemade chocolate sauce.
Author: Martha Stewart
The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Author: Martha Stewart
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Author: Martha Stewart