Perk up our Classic Truffles with high-quality ground coffee for these mocha treats.
Author: Martha Stewart
The fluffy exterior of this cake conceals a delicious pink filling, made simply by combining some of the frosting with raspberry jam.
Author: Martha Stewart
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made...
Author: Martha Stewart
Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Author: Martha Stewart
Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration...
Author: Martha Stewart
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados....
Author: Martha Stewart
You don't need a campfire to make ice cream s'mores; a broiler is just fine.
Author: Martha Stewart
Author: Martha Stewart
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling...
Author: Martha Stewart
Author: Martha Stewart
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Author: Martha Stewart
Homemade fruit leather roll-ups are perfect for any kids' party.
Author: Martha Stewart
Tiramisu is a classic dessert for a reason. Creamy and sweet with bursts of flavor from espresso, this recipe will become a new favorite.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you...
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter.
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Serve this frozen concoction with our Chocolate Brownies. Drizzle some of the leftover blackberry puree on top for added flavor.
Author: Martha Stewart
Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular...
Author: Martha Stewart
One slice in, and this tiered pound cake proves it's anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more...
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
Try dipping your favorite fruits -- we like figs, kumquats, clementine segments, or grapes -- in this crunchy and sweet caramel coating for a show-stopping...
Author: Martha Stewart
Author: Martha Stewart
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Author: Martha Stewart
All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then...
Author: Martha Stewart
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school...
Author: Martha Stewart
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use...
Author: Martha Stewart
Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream...
Author: Martha Stewart
Using an inverted baking sheet in the oven helps give the tart an extra-crisp crust.
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe,...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with chocolate chips and a decadent sauce.
Author: Martha Stewart
Author: Martha Stewart
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Author: Martha Stewart
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a...
Author: Martha Stewart
Stone fruits taste delicious hot off the grill. Cooked over an open flame, stone fruits take on a satisfying smoky crust.
Author: Martha Stewart
Looking for a hostess gift? Try Martha's take on the popular Middle Eastern sesame seed candy known as simsimia.
Author: Martha Stewart
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Author: Martha Stewart
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
Author: Martha Stewart
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
Author: Martha Stewart
Author: Martha Stewart
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Spun sugar is best made on a dry, non-humid day. Use it to embellish our Bruleed Vanilla-Bean Cheesecake.
Author: Martha Stewart
The combination of gooseberries and raspberries in these individual crumbles strikes just the right balance between tart and sweet. A hint of spicy nutmeg...
Author: Martha Stewart