Set it out in a bowl, and watch how quickly this irresistible brittle disappears.
Author: Martha Stewart
Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.
Author: Martha Stewart
An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture...
Author: Martha Stewart
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
Author: Martha Stewart
The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.
Author: Martha Stewart
Author: Martha Stewart
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon...
Author: Martha Stewart
These cookies should keep everyone happy for a few days.
Author: Martha Stewart
This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness;...
Author: Martha Stewart
Coffee caramel is the perfect topping for the light and frothy Eggnog Mousse.
Author: Martha Stewart
This take on a classic American dessert gets a splash of brandy to help add a rich note that complements the filling of apples and prunes.
Author: Martha Stewart
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give...
Author: Martha Stewart
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the...
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply...
Author: Martha Stewart
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Author: Martha Stewart
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
Author: Martha Stewart
These delicate little cookies may look as if they came from a French bakery, but the recipe -- also featured on Martha Stewart Living TV -- is actually...
Author: Martha Stewart
White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on...
Author: Martha Stewart
This dessert recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
The classic French caramelized tart is made easier using a muffin pan.
Author: Martha Stewart
Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.
Author: Martha Stewart
This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square...
Author: Martha Stewart
This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
Author: Martha Stewart
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient...
Author: Greg Lofts
Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio...
Author: Martha Stewart
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling...
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned...
Author: Martha Stewart
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Author: Martha Stewart
Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
Author: Martha Stewart
These sweet treats are used as a delightful layer in our Black Forest Cake Shake.
Author: Martha Stewart
Like summer in a bowl, this satisfyingly sweet dessert shines brightest during peak peach season, July and August.
Author: Martha Stewart
Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha...
Author: Martha Stewart
This cornmeal tart dough recipe yields enough dough for one Lemon Pine-Nut Tart.
Author: Martha Stewart
An easy way to add a chocolaty crunch to your cupcakes.
Author: Martha Stewart
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this...
Author: Martha Stewart
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Author: Martha Stewart
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Author: Martha Stewart
Two layers of raspberry preserves sandwich an almond-paste-like center in the raspberry-marzipan tart.
Author: Martha Stewart
Martha's friend Jane Heller serves her dirt cake creatively: She presents the cake in a sterilized terra-cotta pot, then inserts sunflowers (wrap stems...
Author: Martha Stewart
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother,...
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.
Author: Martha Stewart
Use this bright green buttercream to make our Football Cupcakes.
Author: Martha Stewart
This wintry British pudding is also called Kentish Well Pudding. As it steams, the lemon softens and forms a marmalade-like sauce. Be sure each person...
Author: Martha Stewart
These chocolate-cinnamon waffle cookies were made in a waffle iron, then dusted with confectioners' sugar.
Author: Martha Stewart
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and...
Author: Martha Stewart
This dessert is easy to prepare but really wows friends and family in its presentation and taste.
Author: Martha Stewart