This frosting is the perfect topping for Carrot Ginger Cupcakes.
Author: Martha Stewart
The malted milk powder gives chocolate a more nuanced and intense flavor -- a win-win for chocolate lovers.
Author: Martha Stewart
Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.
Author: Martha Stewart
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Author: Martha Stewart
One way to make make our chocolate- and almond-covered popcorn more irresistible is to pair it with our Macadamia Butter-Crunch Popcorn.
Author: Martha Stewart
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which...
Author: Martha Stewart
This recipe for bourbon syrup is used in Dorothy Dalquist's Sweet-Potato Bourbon Bundt Cake.
Author: Martha Stewart
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Author: Martha Stewart
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate,...
Author: Martha Stewart
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly...
Author: Martha Stewart
Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
Author: Martha Stewart
White House pastry chef Bill Yosses recommends this flavorful cake as a healthy dessert option.
Author: Martha Stewart
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Author: Martha Stewart
For the creamiest results, allow the mascarpone to stand at room temperature for fifteen minutes before serving.
Author: Martha Stewart
This ricotta ice cream is a delicious, egg-free and easy frozen treat. The creaminess of the ricotta gets a tart bite from firm berries.
Author: Martha Stewart
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Author: Martha Stewart
Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish.
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
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya...
Author: Martha Stewart
We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them...
Author: Martha Stewart
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can...
Author: Martha Stewart
Toffee is a buttery candy that is frequently enjoyed over the holidays.
Author: Martha Stewart
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Author: Martha Stewart
This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.
Author: Martha Stewart
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Author: Martha Stewart
Author: Martha Stewart
Just as setting out milk and cookies will appease a jolly elf, these gingerbread critters are sure to tame ornery beasts. Lemony royal icing cloaks the...
Author: Martha Stewart
Sometimes called jumbles, these intricate Celtic Knot butter cookies date back to medieval times. They're flavored with vanilla and two kinds of seeds-anise...
Author: Martha Stewart
Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.
Author: Martha Stewart
This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for...
Author: Martha Stewart
This delicious pie recipe is courtesy of Lucinda Scala Quinn.
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
Pureed black beans replace some of the butter used in brownies. Their earthy flavor and dark color are great matches for chocolate.
Author: Martha Stewart
This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed...
Author: Martha Stewart
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
This delicious pie recipe is courtesy of Brad and John Hennegan.
Author: Martha Stewart
Author: Martha Stewart
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched...
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...
Author: Martha Stewart
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
Author: Martha Stewart
This after-school treat is easy to prepare. Pears should not be too soft.
Author: Martha Stewart
Bake these mocha shortbread cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.
Author: Martha Stewart
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is...
Author: Martha Stewart