These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Author: Martha Stewart
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet...
Author: Martha Stewart
Use this orange zest recipe when making our Cranberry Trifle.
Author: Martha Stewart
Sliced bananas garnish this rich, banana-flavored cupcake.
Author: Martha Stewart
This rich, fudgy frosting is every chocolate lover's dream. Use it when making our Glazed Chocolate Cake or Chocolate Cupcakes.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
The combination of cream cheese and butter makes an especially rich dough in this delectable Walnut and Brown-Sugar Rugelach.
Author: Martha Stewart
Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream...
Author: Martha Stewart
A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked...
Author: Martha Stewart
This hot fudge sauce is for the Grilled Banana Splits recipe.
Author: Martha Stewart
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Author: Martha Stewart
Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
Author: Martha Stewart
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert....
Author: Martha Stewart
Anise seeds add a hint of licorice to these pretty lace cookies made of ground almonds. Orange zest adds a citrus aroma.
Author: Martha Stewart
Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese...
Author: Martha Stewart
If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.
Author: Martha Stewart
There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.
Author: Martha Stewart
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains,...
Author: Martha Stewart
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three...
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238...
Author: Martha Stewart
Martha shares one of her favorite recipes for rice pudding, one of Martha's top things she thinks everyone should know.
Author: Martha Stewart
Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of...
Author: Martha Stewart
These crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries...
Author: Martha Stewart
A fool is a simple dessert made with fresh fruit and whipped cream.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: granita is slushy, while sorbet is smooth.
Author: Martha Stewart
Serve this hard sauce with plum pudding for a delicious and traditional Christmas dessert. This recipe is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The...
Author: Martha Stewart
Author: Martha Stewart
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under...
Author: Martha Stewart
These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped...
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
Author: Martha Stewart
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Author: Martha Stewart
Chocolate and mint are a classic combination in this refined dessert.
Author: Martha Stewart
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped...
Author: Martha Stewart
Author: Martha Stewart
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Author: Martha Stewart
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with...
Author: Martha Stewart
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from...
Author: Martha Stewart
This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.
Author: Martha Stewart
The addition of green tea leaves and matcha add a fragrant, floral-note to these shortbread-like cookies. Martha made this recipe on episode 508 of Martha...
Author: Martha Stewart
These zesty, chewy cookies make a wonderful, edible holiday gift.
Author: Martha Stewart
Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.
Author: Martha Stewart
To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.
Author: Martha Stewart
Take advantage of fresh stone fruit and berries in season with this summertime treat.
Author: Martha Stewart