A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our...
Author: Martha Stewart
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Author: Martha Stewart
Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative...
Author: Martha Stewart
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the...
Author: Martha Stewart
This variation on our Classic Shortbread got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles...
Author: Martha Stewart
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Author: Martha Stewart
Full of the flavors of rum-raisin ice cream, this dessert is creamy and delicious; use our Vanilla Pudding as a base.
Author: Martha Stewart
This is a real treat for coffee and chocolate lovers. And it takes less than half an hour to make.
Author: Martha Stewart
Author: Martha Stewart
Tiramisu is a classic dessert for a reason. Creamy and sweet with bursts of flavor from espresso, this recipe will become a new favorite.
Author: Martha Stewart
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can...
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
Try this orange almond cake, adapted from "Entertaining," for an irresistible end to any meal.
Author: Martha Stewart
Pumpkin-pie spices are used to flavor this upside-down cake.
Author: Martha Stewart
These eggless custards are traditional in Italy, where they are called panna cotta.
Author: Martha Stewart
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Author: Martha Stewart
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus...
Author: Martha Stewart
This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.
Author: Martha Stewart
Author: Martha Stewart
These are no ordinary ice cream sandwich-store-bought (or homemade) strawberry ice cream is sandwiched between two freshly baked chocolate cookies. You'll...
Author: Martha Stewart
With the addition of raspberry jam, orange pastry cream, and fresh berries, our Orange Pound Cake is transformed into this classic dessert.
Author: Martha Stewart
Tart green apples and mintarean invigorating duo in this palate-cleansing treat.
Author: Martha Stewart
Crisp, sugar-dusted leaves and acorns celebrate the fall season.
Author: Martha Stewart
Pomegranate jelly and seeds provide a sweet ruby-red glaze for these easy, no-bake cheesecake treats that set in the freezer. The recipe makes six perfect...
Author: Martha Stewart
Author: Martha Stewart
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives...
Author: Martha Stewart
Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.
Author: Martha Stewart
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the...
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our...
Author: Martha Stewart
One of the most popular desserts in New York City has a brownie-like crust and a warm, creamy "pudding-like center." The only thing that makes this cake...
Author: Martha Stewart
This recipe for applesauce spice cake is from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Sometimes bigger is actually better. Case in point: this giant cookie.
Author: Martha Stewart
This lush summer dessert comes together quickly and impresses friends and family.
Author: Martha Stewart
Author: Martha Stewart
These salty-sweet peanut cookies are the perfect finish to lunch.
Author: Martha Stewart
The combination of gooseberries and raspberries in these individual crumbles strikes just the right balance between tart and sweet. A hint of spicy nutmeg...
Author: Martha Stewart
Tell your sweeties, "You're my jam!" in a way that'll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon...
Author: Riley Wofford
Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and...
Author: Martha Stewart
Maple Buttercream is the perfect complement to these walnut cupcakes.
Author: Martha Stewart
These double-decker cookies are filled with semisweet, melted chocolate.
Author: Martha Stewart
Rolling the dough balls in granulated sugar before heavily coating them with confectioners' ensures maximum "crinkle effect" on the surfaces of these espresso-spiked...
Author: Martha Stewart
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Author: Martha Stewart
This is an apple pie that manages to be both refined and rustic.
Author: Martha Stewart
Use this to garnish our Layered Fruitcake with Creme Fraiche Frosting.
Author: Martha Stewart