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Dessert

Explore 4073 recipes, 17 projects, 193 articles, 123 galleries, 1024 videos, and more

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Mama's Angel Food Cake with Bourbon Creme Anglaise

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Chocolate-Almond Upside-Down Cake

Ingredients
  • 6 tablespoons unsalted butter, melted, plus more for pan
  • 1 1/4 cups cake flour (not self rising)
  • 1/2 cup cocoa powder, preferably Dutch-processed
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 1/4 cups sliced or slivered almonds, lightly toasted
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
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Chocolate Waffle Cookies

Ingredients
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 18 tablespoons (2 1/4 sticks) unsalted butter
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing
  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1 1/2 tablespoons milk
  • Vegetable oil, cooking spray
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Sesame Seed Cookies

Other Ideas:
Drop cookies, Sesame seeds
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Spiced Sugar Bomboloni

Other Ideas:
Doughnuts, Italian
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Vanilla Cupcakes

Other Ideas:
Cupcakes, Vanilla
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Lemon-Blueberry Tart

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Lemon-Ginger Snow

Other Ideas:
Gelatin, Ginger, Juice, Lemons
Ingredients
  • Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)
  • 3 1/2 cups cold water, plus more if needed
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 piece (4 inches) fresh ginger, unpeeled, scrubbed, and sliced
  • 2 tablespoons sugar
  • 1 cup strained fresh lemon juice (from 6 lemons)
  • Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
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Nectarine, Plum, and Apricot Upside-Down Cakes

Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 pounds nectarines, plums, or apricots, about 10 to 15
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 3 tablespoons maple syrup
  • 1 1/2 cups cake flour, not self-rising
  • 1 teaspoon dark rum
  • 2 cups light-brown sugar, packed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups sugar, plus more for sprinkling fruit
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
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Warm Pear-Raspberry Bruschetta

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