These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day,...
Author: Martha Stewart
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating...
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Author: Martha Stewart
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before...
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith....
Author: Martha Stewart
This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.
Author: Martha Stewart
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely...
Author: Martha Stewart
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Author: Martha Stewart
You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
Banana cream pie is a classic dessert for so many reasons. Its creamy, texture, nutrient-packed bananas, and crowd-pleasing whipped topping are sure to...
Author: Martha Stewart
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance...
Author: Martha Stewart
Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.
Author: Martha Stewart
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.
Author: Martha Stewart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different...
Author: Martha Stewart
Author: Martha Stewart
This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available...
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Author: Martha Stewart
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute...
Author: Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by...
Author: Martha Stewart
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries,...
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy...
Author: Martha Stewart
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious...
Author: Martha Stewart
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Author: Martha Stewart
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving....
Author: Martha Stewart
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best...
Author: Martha Stewart
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these...
Author: Martha Stewart
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division...
Author: Martha Stewart
These buttery pecan bars are made with an easy press-in-the-pan shortbread crust, making them the ultimate sweet and salty dessert.
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight....
Author: Martha Stewart
Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
Ground oats replace flour in this easy delicious dessert. Use gluten-free oats to make it suitable for those with celiac.
Author: Martha Stewart
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut,...
Author: Martha Stewart
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Author: Martha Stewart