A luscious, no-bake cheesecake with a rich, chocolate cookie crust can be put together in a snap before chilling for an hour. Due to its delicate stature,...
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Stack them high! Place a mound of these Hazelnut Shortbread Balls in your favorite serving dish, place them at the center of your table, and watch them...
Author: Martha Stewart
Author: Martha Stewart
Choose the ripest watermelon available. Use this sorbet to make our Watermelon Bombe.
Author: Martha Stewart
This classic Italian cake, similar to the British trifle, was made by Martha Stewart Living prep kitchen manager John Barricelli for Martha's mother's...
Author: Martha Stewart
Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by...
Author: Martha Stewart
This moist apple cake features a sweet, crackly golden topping.
Author: Martha Stewart
Serve this sweet topping alongside the Milk Chocolate Cake recipe from Kathleen King, owner of Tate's Bake Shop.
Author: Martha Stewart
Author: Martha Stewart
Everyone will go nuts for these do-ahead Bourbon Truffles, made with chocolate and cream and spiked to please a grown-up palate.
Author: Martha Stewart
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking...
Author: Martha Stewart
This Italian coffee-and-gelato concoction works as an after-dinner drink and a dessert.
Author: Martha Stewart
Some of the best family heirlooms are edible, like these cookies, a tweaked version of Lucinda Scala Quinn's great-grandmother's recipe.
Author: Martha Stewart
A scoop of ice cream is always improved by a drizzle of hot fudge -- make your own in minutes in the microwave.
Author: Martha Stewart
A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse....
Author: Martha Stewart
This popular pie is sure to please everyone's sweet tooth and is very simple to make.
Author: Martha Stewart
These individual upside-down cakes are baked -- and can be transported -- in a muffin tin.
Author: Martha Stewart
This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Author: Martha Stewart
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart,...
Author: Martha Stewart
This classic French dough is a launching pad for a bevy of baked delights ranging from eclairs and gougeres to cream puffs.
Author: Martha Stewart
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it...
Author: Martha Stewart
The classic chocolate bon bon is taken for a tea time spin in this recipe for earl-grey-infused truffles. The distinctive, citrusy bergamot flavor of the...
Author: Martha Stewart
This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.
Author: Martha Stewart
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes...
Author: Martha Stewart
Mini pumpkin cakes are covered with a layer of spiced cream-cheese frosting and fondant for these sweet little pastries.
Author: Martha Stewart
A buttery mocha-flavored cookie, what could be sweeter? This recipe for shortbread makes for a deliciously rich-flavored dessert.
Author: Martha Stewart
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory...
Author: Martha Stewart
For this gem-coloreddessert, plump strawberries, raspberries,and blackberries are lightly cooked to release their juices, which are then reducedtomake...
Author: Martha Stewart
Cassata, a Sicilian cake made for festive occasions, is filled with layered mixtures of ricotta, vanilla, candied fruit, sugar, and liqueur--we used juicy...
Author: Martha Stewart
Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb.
Author: Martha Stewart
This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.
Author: Martha Stewart
Sugar and spice and everything nice are the key ingredients for this popcorn recipe. Mix butter, sugar, corn syrup, cinnamon, and red food coloring in...
Author: Martha Stewart
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish....
Author: Martha Stewart
A custardy navy bean puree is generously spiced with cinnamon for the filling of this fall-friendly pie. Martha made this recipe on episode 703 of Martha...
Author: Martha Stewart
These cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.
Author: Martha Stewart
Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.
Author: Martha Stewart
Keep an eye on your pan; the best indicator of doneness is appearance, not time. Just before the syrup reaches the shade you desire, remove it from the...
Author: Martha Stewart
This simple, not-too-sweet cookie recipe comes from author Elizabeth Gilbert's "At Home on the Range," a republication of her great-grandmother's 1947...
Author: Martha Stewart
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Author: Martha Stewart
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf...
Author: Martha Stewart
The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths,...
Author: Martha Stewart
Use this recipe for poached peaches to make Peach Fizz Coolers.
Author: Martha Stewart
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate...
Author: Martha Stewart
When you can't decide between a cookie or a brownie, make a combo! Here, cookie dough is dotted over brownie batter and baked until the edges are cakey...
Author: Martha Stewart
Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.
Author: Martha Stewart
A great, easy-to-pick-up party snack, these popcorn balls are delicious and fuss-free.
Author: Martha Stewart