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
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
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha...
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
Author: Martha Stewart
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.
Author: Martha Stewart
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Author: Martha Stewart
Author: Martha Stewart
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year....
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
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
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
Serve this sauce with Commander's Palace Bread Pudding Souffle.
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
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Author: Martha Stewart
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder,...
Author: Martha Stewart
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Author: Martha Stewart
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
This recipe has been adapted from Al Roker's book, "Big Bad Book of Barbecue" (Scribner; 2002)
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
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's...
Author: Martha Stewart
Use this recipe when making our Chocolate 'n' Cream Sandwich Cookies.
Author: Martha Stewart
This sauce is delicious on vanilla or chocolate ice cream.
Author: Martha Stewart
Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies. Use this...
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
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
The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art...
Author: Martha Stewart
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and...
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
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
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
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like...
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
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Author: Martha Stewart
The tart-sweet balance found in both rhubarb and raspberry complement each other in this spring-inspired cobbler. Martha made this recipe on episode 509...
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 recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Author: Martha Stewart
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense...
Author: Martha Stewart