Author: Martha Stewart
In Italian, the name for this custardlike dessert means "cooked cream."
Author: Martha Stewart
Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.
Author: Martha Stewart
A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny...
Author: Sarah Carey
These two-ingredient refreshers couldn't be easier -- or more satisfying. They're a great way to use up leftover buttermilk from a baking project. Some...
Author: Martha Stewart
Author: Martha Stewart
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to...
Author: Martha Stewart
A rich Dobos Torte -- which has alternating layers of yellow genoise cake and Caramel Buttercream -- is topped with coarsely chopped caramelized sugar....
Author: Martha Stewart
Barfi (or burfi) is a fudge-like Indian candy that's typically served at celebrations, from birthdays to Diwali. Our homage to the classic confection starts...
Author: Martha Stewart
This minty treat is a holiday hit -- break it into pieces and pack it into tins for sweet gifting.
Author: Martha Stewart
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) --...
Author: Martha Stewart
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other...
Author: Martha Stewart
Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream...
Author: Martha Stewart
This is a rich, densely-chocolatey cookie with a hint of mint.
Author: Martha Stewart
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
This butterscotch sauce makes a great topping for ice cream or frozen yogurt. It can also be used as a sweet dip for sliced apples or pears.
Author: Martha Stewart
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Author: Martha Stewart
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to...
Author: Martha Stewart
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha...
Author: Martha Stewart
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Author: Martha Stewart
Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.
Author: Martha Stewart
It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit,...
Author: Martha Stewart
Hailing from the Abruzzo region of central Italy, these wafer cookies get their intricate shape by cooking a waffle-like batter between two hot iron plates....
Author: Martha Stewart
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur,...
Author: Martha Stewart
Add some whipped cream atop this Cranberry Upside-Down Cake and you'll have the most delicious dessert.
Author: Martha Stewart
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this...
Author: Martha Stewart
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Author: Martha Stewart
Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.
Author: Martha Stewart
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Author: Martha Stewart
This casual tart is very easy to prepare, and it looks and tastes just as sophisticated as one from a fancy bakery.
Author: Martha Stewart
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus;...
Author: Martha Stewart
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Spoon these peaches and syrup over vanilla ice cream,...
Author: Martha Stewart
These bars are topped with toasted coconut and lime zest.
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which...
Author: Martha Stewart
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Author: Martha Stewart
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature...
Author: Martha Stewart
For a ten-inch cake, melt two teaspoons butter in the skillet before adding batter; bake for thirty-five minutes.
Author: Martha Stewart
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
Author: Martha Stewart