This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together...
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
Remember the Creamsicle? A similar marriage of orange and vanilla is featured in shakes that blend ice cream, sherbet, and fresh juice and zest from your...
Author: Martha Stewart
This recipe is part of the Mad Hungry: TV Dinners menu. See the article for freezing instructions.
Author: Martha Stewart
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe,...
Author: Martha Stewart
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart
Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha...
Author: Martha Stewart
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Author: Martha Stewart
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Author: Martha Stewart
This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.
Author: Martha Stewart
This simple recipe is courtesy of Cokie Roberts and is featured in her new book, "Ladies of Liberty: The Women Who Shaped Our Nation."
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.
Author: Martha Stewart
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Author: Martha Stewart
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which...
Author: Martha Stewart
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Author: Martha Stewart
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green...
Author: Martha Stewart
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Author: Martha Stewart
Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.
Author: Martha Stewart
Author: Martha Stewart
Look for a mild pecorino from Tuscany, sometimes called caciotta.
Author: Martha Stewart
Sherbet is lighter than ice cream and richer than sorbet. It's made from a frozen mix of sweetened fruit juice and water that's often fortified with milk,...
Author: Martha Stewart
This is a rich dessert, but its texture is surprisingly light.
Author: Martha Stewart
This decadently rich tart is best served chilled. Lingonberry jam is available at specialty food stores.
Author: Martha Stewart
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling...
Author: Martha Stewart
Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend...
Author: Martha Stewart
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Author: Martha Stewart
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Author: Martha Stewart
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
Use this chocolate glaze on our Devil's Food Doughnuts.
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination...
Author: Martha Stewart
Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.
Author: Martha Stewart
Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.
Author: Martha Stewart
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling....
Author: Martha Stewart
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Author: Martha Stewart
This petite pie-for-one is baked in a tender, crumbly pate sucree crust. Blood orange juice provides the tart berries with a mild sweetness. The individual...
Author: Martha Stewart
Small holes cut into the top crust give a sneak preview of the filling.
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
Author: Martha Stewart
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the...
Author: Martha Stewart
We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when...
Author: Martha Stewart