Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.
Author: Martha Stewart
Disguise your favorite fruit as a sweet, relatively healthy treat.
Author: Martha Stewart
This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and...
Author: Greg Lofts
This dessert belongs in everyone's "outdoor entertaining" file. The cake squares, embellished with moist fruit and a crunchy topping, are meant to be eaten...
Author: Martha Stewart
Author: Martha Stewart
This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.
Author: Martha Stewart
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese...
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees...
Author: Martha Stewart
These chewy cookies pack a spicy punch of ginger and molasses.
Author: Martha Stewart
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Author: Martha Stewart
Add these sweetened strawberries to our Strawberry Shortcakes.
Author: Martha Stewart
This fun and delicious drink recipe was adapted from Martha Stewart Kids, Spring 2005.
Author: Martha Stewart
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is...
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups --...
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward....
Author: Martha Stewart
Author: Martha Stewart
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender...
Author: Martha Stewart
Use this recipe to make Flourless Chocolate Espresso Cake.
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Author: Martha Stewart
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Author: Martha Stewart
Nearly every component of this elegant Chocolate Charlotte is loaded with rich chocolate flavor, from the cocoa ladyfingers to the chocolatey Bavarian...
Author: Martha Stewart
Author: Martha Stewart
This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.
Author: Martha Stewart
Elevate this humble dessert with a touch of cream.
Author: Martha Stewart
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Author: Martha Stewart
Serve this easy-to-prep dessert on a chilly night.
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping....
Author: Martha Stewart
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you...
Author: Martha Stewart
These moist, chewy brownies rival any store-bought chocolate bar.
Author: Martha Stewart
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté...
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups...
Author: Martha Stewart
Author: Martha Stewart
The cupcakes here, inspired by the squiggly-topped childhood favorite, are plumped up with a chocolaty pudding filling, topped with a ganache glaze, and...
Author: Martha Stewart
This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee...
Author: Martha Stewart
You can also try these tarts with firm, ripe pears instead of apples.
Author: Martha Stewart
Not every gelatin is meant to be completely firm. Halfway between a drink and a dessert, these loose-set watermelon treats include chunks of the fruit....
Author: Martha Stewart
This delicious dessert recipe is courtesy of Chef Curtis Stone.
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed,...
Author: Martha Stewart
These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and...
Author: Shira Bocar
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie...
Author: Martha Stewart
These single-serve caramel custards take only 10 minutes to prep, and you probably already have everything you need in the house.
Author: Martha Stewart