No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bake

Explore 3090 recipes, 4 projects, 65 articles, 28 galleries, 1075 videos, and more

Cherry-Chocolate Cups

Time:40 mins
Ingredients
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons sugar
  • 3 sheets frozen phyllo dough, thawed
  • 3 tablespoons unsalted butter, melted
  • 1/2 pound sweet cherries, halved and pitted
  • 1 1/2 cups part-skim ricotta
  • 1 1/4 teaspoons pure vanilla extract
  • 2 1/2 ounces semisweet chocolate, chopped (1/2 cup)
expand

Raspberry Cobbler

Time:2 hours
Ingredients
  • 5 cups (1 pound 10 ounces) raspberries (red, black, or a combination of the two)
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling (optional)
expand

Tomato-Pesto Frittata

Time:25 mins
expand

Striped Plum Tart

Time:2 hours
Ingredients
  • 2 tablespoons skin-on almonds, toasted
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour, plus more for surface
  • 1 sheet frozen puff pastry (preferably Dufour), thawed
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 5 black plums, pitted and cut into 1/4-inch slices
  • 5 red plums, pitted and cut into 1/4-inch slices
  • 1 cup apricot jam, heated until loose, and strained
expand

Flourless Chocolate-Macadamia Cookies

Time:1 hour 10 mins
expand

Apricot-Raspberry Frangipane Tart

Time:4 hours 10 mins
Ingredients
  • 7 ounces almond paste (3/4 cup packed)
  • 1 large egg yolk
  • 2 tablespoons apricot preserves
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 tablespoons ice water
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons sugar
  • 1 stick unsalted butter, lightly softened
  • Large pinch of fine salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/3 cup cake flour (not self-rising)
  • 4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
  • 1 cup raspberries (20 to 25)
expand

Cookie Cups

Time:3 hours 20 mins
expand

Mango-Coconut Cream Tart

Time:3 hours 45 mins
Ingredients
  • 1 2/3 cups all-purpose flour, plus more for surface
  • 2/3 cup granulated sugar
  • 2 firm, ripe mangoes (preferably Champagne; 1 1/4 pounds total)
  • 1/2 lemon, juiced
  • 1/3 cup light-brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon granulated sugar
  • 1 1/2 cups very cold heavy cream
  • 1/2 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 2 teaspoons fine cornmeal
  • 1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon light corn syrup
  • 2 large eggs plus 1 large yolk
  • 1/4 to 1/3 cup ice water
  • 2 teaspoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 2 tablespoons unsalted butter, melted
  • 1 1/4 cups unsweetened small dried coconut flakes, toasted
expand

Blueberry Cupcakes

Time:1 hour 25 mins
Ingredients
  • 1 2/3 cups cake flour (not self-rising)
  • 6 tablespoons granulated sugar
  • 1 1/4 sticks unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 1/4 teaspoon baking soda
  • 1/4 cup dark-brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 2/3 cups confectioners' sugar, sifted
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 6 ounces blueberries (1 1/4 cups)
expand

Elephant Ear Cookies

Time:1 hour 50 mins
expand

advertisement

advertisement

advertisement

advertisement