Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate...
Author: Martha Stewart
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it...
Author: Martha Stewart
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Author: Martha Stewart
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate...
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll...
Author: Martha Stewart
Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result...
Author: Martha Stewart
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature...
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist...
Author: Martha Stewart
Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut...
Author: Martha Stewart
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy....
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
These tangy lemon desserts are baked in a hot-water bath, which helps them to stay creamy and custardy beneath their golden, cakey tops.
Author: Martha Stewart
A moist, decadent brownie gets topped with the classic combo of caramel and vanilla ice cream. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make...
Author: Martha Stewart
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache...
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events...
Author: Martha Stewart
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch...
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla...
Author: Martha Stewart
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a...
Author: Martha Stewart
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia...
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake...
Author: Greg Lofts
This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.
Author: Martha Stewart
A combination of nuts and dried fruits with a rich chocolate coating makes these cookies, from Gramercy Tavern pastry chef Claudia Fleming, a delectable...
Author: Martha Stewart
Author: Martha Stewart
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and...
Author: Martha Stewart
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we...
Author: Riley Wofford
Author: Martha Stewart
Use this topping when making our Rich Chocolate Heart Cakes.
Author: Martha Stewart
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions...
Author: Martha Stewart
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked...
Author: Martha Stewart
This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.
Author: Martha Stewart
This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
Author: Martha Stewart
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Author: Martha Stewart
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Author: Martha Stewart
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Author: Martha Stewart
When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated....
Author: Martha Stewart