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Explore 533 recipes, 4 articles, 37 videos, and more

Pumpkin-Chocolate Tiramisu

Time:20 mins
Ingredients
  • 1 cup mascarpone cheese
  • 1 1/4 cups cold heavy cream
  • 3/4 cup confectioners' sugar
  • 5 tablespoons almond-flavored liqueur, such as Disaronno Originale
  • 1 can (15 ounces) pure pumpkin puree
  • 2 ounces semisweet chocolate, roughly chopped, or chips
  • 1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
  • 27 to 30 ladyfingers (from a 14.2-ounce package)
  • 1/4 teaspoon ground cinnamon, for dusting
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Light Pineapple Upside-Down Cake

Time:1 hour 20 mins
Ingredients
  • 1/3 cup vegetable oil, such as safflower, plus more for pan
  • 1 cup packed light-brown sugar
  • 1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup whole-wheat flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
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Darkest Chocolate Crepe Cake

Ingredients
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
  • 8 ounces semisweet chocolate, finely chopped
  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk, room temperature
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • Hazelnut Filling
  • Chocolate Glaze
  • Candied Hazelnuts
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Swiss Meringue Buttercream

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Meringue-Frosted Cake with Raspberry Filling

Time:1 hour 40 mins
Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 5 ounces frozen raspberries, thawed and drained (1/2 cup)
  • 1/4 cup raspberry preserves
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Rhubarb Tart with Lemon-Yogurt Mousse

Ingredients
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour, plus more for parchment
  • 1 teaspoon unflavored gelatin
  • 1/3 cup water
  • 1 tablespoon cold water
  • 3/4 cup coarse yellow cornmeal
  • 1 cup brandy
  • 3/4 cup plus 1 tablespoon heavy cream
  • 2 tablespoons granulated sugar
  • 1 cinnamon stick
  • 3 tablespoons light-brown sugar
  • 1 teaspoon finely grated lemon zest
  • 7 whole black peppercorns
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • Pinch of coarse salt
  • 2 large egg yolks
  • Pinch of coarse salt
  • 3 tablespoons water
  • 1 1/2 pounds rhubarb, halved lengthwise and cut into 1 1/2-inch pieces
  • 1 tablespoon fresh lemon juice
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Chocolate Cake with Whipped Cream and Strawberries

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How to Make Jalapeno Stuffed Peppers

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Cream Cheesecake

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Mile-High Lemon Pie

Ingredients
  • All-purpose flour, for dusting
  • Pate Brisee (Pie Dough) Pate Brisee
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1/3 cup cornstarch
  • 1/3 cup sifted cake flour
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 5 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon rind
  • 4 tablespoons unsalted butter, cut into small pieces
  • 7 large egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon salt
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