Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the...
Author: Martha Stewart
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Author: Martha Stewart
This beautifully textured cake is soft, crumbly, and crunchy all at once-a crowd-pleasing dessert you can serve all year. Semolina flour gives the light...
Author: Martha Stewart
Make this peach crumble pie for your next summertime get together. The crunchy crumble topping mixed with the soft, sweet peaches makes for a heady dessert...
Author: Martha Stewart
In French, "jalousie" means jealousy, but it's also the word for "shutters," which you'll clearly see as the decorative inspiration for this eye-catching...
Author: Martha Stewart
Author: Martha Stewart
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Author: Martha Stewart
Try this quick dessert sauce over any fruit you like.
Author: Martha Stewart
Swan-shaped pastries filled with vanilla ice cream are perched on a pool of chocolate sauce in this most elegant dessert.
Author: Martha Stewart
Infuse the rich flavor of maple syrup into whipped cream. Use as a dessert topping for cakes and quick breads.
Author: Martha Stewart
Rich pudding made with chopped chocolate and cocoa powder sets as the main course cooks; an airy topping of whipped cream contrasts with the pudding's...
Author: Martha Stewart
Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche tastes best with apricots that are just ripe, sa they are easiest to peel when...
Author: Martha Stewart
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Author: Martha Stewart
For a take on chocolate-covered strawberries, drizzle the eclairs with melted bittersweet chocolate.
Author: Martha Stewart
These are a variation of our Valentine Heart Pops.
Author: Martha Stewart
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Author: Martha Stewart
Talk about pretty in pink! Five different shades of vanilla cake are layered with strawberry jam and rich Swiss meringue buttercream here. The same frosting...
Author: Martha Stewart
The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation....
Author: Martha Stewart
There are few desserts that provoke so many comments about "decadence" as a truffle cake. Serve it slightly chilled, with a glass of cold milk as an innocent...
Author: Martha Stewart
A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden...
Author: Martha Stewart
Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed...
Author: Martha Stewart
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before...
Author: Martha Stewart
In this Southern twist on a fireside classic, flour tortillas replace traditional graham crackers; be sure to buy the large size and portion out to guests...
Author: Martha Stewart
Author: Martha Stewart
Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert,...
Author: Martha Stewart
The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.
Author: Martha Stewart
A guaranteed crowd-pleaser, this big, chewy cookie is chock-full of oats, coconut, and chocolate. Cut slices and serve warm with ice cream.
Author: Martha Stewart
Note: Baker's semisweet chocolate makes a thicker sauce; you may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick...
Author: Martha Stewart
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
This recipe for seven-minute frosting should be used when making Lemon Meringue Cupcakes or Coconut Cupcakes.
Author: Martha Stewart
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough...
Author: Lauryn Tyrell
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Author: Martha Stewart
Serve this flavorful Italian pudding with Lincoln restaurant pastry chef Richard Capizzi's Ricotta-Filled Chocolate Cannoli.
Author: Martha Stewart
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the...
Author: Martha Stewart
Try this classic sauce on our Fudgy Brownie Sundaes.
Author: Martha Stewart
Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt...
Author: Martha Stewart
Biscotti are perfect for dunking, so give them as a holiday gift in a cafe-au-lait bowl: Stand them in the bowl, stretch cellophane over the top to the...
Author: Martha Stewart
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon...
Author: Martha Stewart
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Author: Martha Stewart
This scrumptious, lightly spiked sundae is a fabulous mashup of Irish coffee and a brownie ice-cream sundae. We consider this dessert the best of both...
Author: Martha Stewart
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
Author: Martha Stewart
These sweet cookies make the best treats for your loved ones.
Author: Martha Stewart
These kid-friendly ice pops will give anyone the shivers. Concord grape juice, fresh lemon juice, sugar, and water are mixed together, poured into molds,...
Author: Martha Stewart
Chef Nicole Plue serves this sweet-tart Pavlova at New York City's Guastavino restaurant.
Author: Martha Stewart
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about...
Author: Martha Stewart