This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10...
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs...
Author: Martha Stewart
Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.
Author: Martha Stewart
This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.
Author: Martha Stewart
Use this recipe along with our Royal Icing to make Partridge-in-a-Pear-Tree Cookies, Snowman Cookies, Reindeer Cookies, Santa Claus Cookies, Marbleized...
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on...
Author: Martha Stewart
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie...
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey,...
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below...
Author: Martha Stewart
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough, Spice Cookie Dough, Citrus Cookie Dough.
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in...
Author: Martha Stewart
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
Author: Martha Stewart
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Author: Martha Stewart
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
The time it takes to freeze the granita will vary depending on the temperature of your freezer. If there is enough space in the freezer to do so, dividing...
Author: Martha Stewart
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over...
Author: Martha Stewart
Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at...
Author: Martha Stewart
Turn our Basic Shortbread into easy-to-enjoy, bite-size fingers.
Author: Martha Stewart
Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues...
Author: Martha Stewart
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can...
Author: Martha Stewart
This tasty dessert takes only minutes to prepare.
Author: Martha Stewart
Chopped raisins can replace the currants, which are actually very small raisins.
Author: Martha Stewart
This recipe works best with firm orange-skinned pumpkins, such as 'Cheese' or 'Small Sugar Pie.'
Author: Martha Stewart
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel...
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
The velvety curd is also delicious spread on shortbread and scones.
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional...
Author: Martha Stewart
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Author: Martha Stewart
Rolled oats add texture and richness to the sweet biscuit topping for this easy-to-make cobbler.
Author: Martha Stewart
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Author: Martha Stewart
Caramallows, true to their name, bring together gooey caramel and home-made marshmallows, and then enrobe both in chocolate. Get the packaging how-to for...
Author: Martha Stewart
A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.
Author: Martha Stewart
Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.
Author: Martha Stewart
This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a more nutritious, flavorful update.
Author: Martha Stewart
The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened...
Author: Martha Stewart