These tartlets aren't too sweet and are a nice treat for a holiday buffet.
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
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 is a very sweet dessert to end a hearty meal.
Author: Martha Stewart
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting....
Author: Martha Stewart
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate...
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
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
These are good energy treats with plenty of healthy fats to satisfy a snacker.
Author: Martha Stewart
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle...
Author: Martha Stewart
These bars are topped with toasted coconut and lime zest.
Author: Martha Stewart
A teaspoon of black food coloring added to homemade caramel sauces gives these carnival sweets a dark twist for Halloween. They take just 10 minutes to...
Author: Martha Stewart
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Author: Martha Stewart
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the...
Author: Martha Stewart
This classic Thanksgiving recipe comes from Jean Clapp of Ipswich, Massachusetts.
Author: Martha Stewart
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with...
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't...
Author: Martha Stewart
Turn leftover farm-stand pretzels into simple candies. Peanut butter helps the crumbled pretzels stick together, and melted chocolate is the finishing...
Author: Martha Stewart
Dessert doesn't need to be really sweet to seem indulgent. Broiling apricots with a touch of brown sugar intensifies the fruit's flavor without adding...
Author: Martha Stewart
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten...
Author: Martha Stewart
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the...
Author: Martha Stewart
These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.
Author: Martha Stewart
These cookies are easy to make and no flour is required.
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
Perk up our Basic Shortbread Wedges with this espresso flavored variation.
Author: Martha Stewart
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and...
Author: Martha Stewart
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let...
Author: Martha Stewart
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet....
Author: Martha Stewart
Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and...
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
Author: Martha Stewart
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Author: Martha Stewart
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement...
Author: Martha Stewart
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Author: Martha Stewart
These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.
Author: Martha Stewart
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make...
Author: Martha Stewart
Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.
Author: Martha Stewart
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to...
Author: Martha Stewart
This easy brownie recipe from Lisa Kim of Brooklyn, New York, features the flavors of your favorite coffee drink -- espresso, cinnamon, and nutmeg.
Author: Martha Stewart
A sophisticated version of the supermarket standby, these moist cookies keep well.
Author: Martha Stewart
This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends...
Author: Martha Stewart
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Author: Martha Stewart
When you want a little something sweet after dinner, dip one of these crunchy, nut-studded treats into a cold glass of milk or a hot cup of coffee.
Author: Martha Stewart
This luscious loaf packs double the dose of chocolatey goodness thanks to cocoa powder and chocolate chips.
Author: Martha Stewart
Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.
Author: Martha Stewart
Traditional caramel-covered treats are made even better with the toppings suggested by our food editors. A sprinkling of sea salt enhances the buttery...
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
Author: Martha Stewart