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Explore 3083 recipes, 4 projects, 65 articles, 27 galleries, 1065 videos, and more

Pumpkin Bread Pudding

Ingredients
  • Unsalted butter, room temperature, for ramekins
  • 6 tablespoons dark-brown sugar
  • 1 cup raisins
  • 1/3 cup bourbon
  • 1/3 cup hot water
  • One 15-ounce can pumpkin puree
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
  • Confectioners' sugar, for dusting
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Snake Cake with Venom Glaze

Ingredients
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao)
  • Snake stencil
  • 2 1/4 cups granulated sugar
  • Green and red powdered food coloring (sugarcraft.com)
  • 1 tablespoon corn syrup
  • 1/4 cup plus 1 1/2 teaspoons all-purpose flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 tablespoon plus 1 1/2 teaspoons unsweetened Dutch-process cocoa powder
  • 1 1/4 cups heavy cream
  • 1/4 teaspoon baking powder
  • 2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
  • 1/4 teaspoon baking soda
  • 3/4 cup sour cream
  • 1/8 teaspoon salt
  • 3/4 teaspoon pure vanilla extract
  • 2 ounces (4 tablespoons) unsalted butter
  • 1/3 cup packed light-brown sugar
  • 3 large eggs plus 1 large yolk
  • 2 tablespoons plus 1 1/2 teaspoons granulated sugar
  • 6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
  • Boiling water, for pan
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
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Pumpkin Souffle with Todd

Other Ideas:
Dessert, French, Pumpkin, Souffle
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 cups milk
  • 3 tablespoons finely chopped fresh ginger
  • 1/2 cup granulated sugar, plus more for souffle dishes
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 9 large eggs, separated
  • Confectioners' sugar, for dusting
  • Cinnamon Anglaise
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Yorkshire Pudding

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Earl Grey Pots de Creme

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Toadstool Cupcakes

Other Ideas:
Cupcakes, Dessert
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Corn Ice Cream Shortcakes with Blueberry Compote

Time:4 hours 55 mins
Ingredients
  • 6 ounces blueberries (1 1/2 cups)
  • 3 cups all-purpose flour, plus more for surface
  • 4 ears corn, shucked
  • 1/3 cup granulated sugar
  • 2 cups whole milk
  • 1 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 2 tablespoons water
  • 2 cups heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • Coarse salt
  • 9 large egg yolks
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 1/2 cups low-fat buttermilk
  • Heavy cream, for brushing
  • Coarse sanding sugar, for sprinkling
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Jean-Georges's Warm Soft Chocolate Cakes

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Semifreddo Profiteroles

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Candied-Hazelnut Cupcakes

Ingredients
  • 1/2 cup whole unblanched almonds, toasted
  • 1/2 cup hazelnuts, toasted and skinned
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour (not self-rising), sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup firmly packed dark-brown sugar
  • 3/4 cup milk
  • 4 large egg whites
  • Dark Chocolate Frosting
  • Caramel-Dipped Hazelnuts
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