Macarons are light-as-a-feather French confections that can be assembled pulling from a mix-and-match palette of sweet fillings and bases. Our recipe for this sophisticated French treat offers variations for vanilla bean, chocolate, peanut, coconut, raspberry and pistachio macarons.
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-Pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead. Her paskha molds come from Maxim Kudinov, in West Nyack, New York (etsy.com/shop/varusha). You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.
You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite.
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.
Elaborate layer cakes, triple-chocolate cheesecakes, devil’s food cupcakes, moist Bundt cakes, easy no-bake cakes, and so much more: browse our collection to find the perfect chocolate cake for any occasion.