This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.
Author: Martha Stewart
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Author: Martha Stewart
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary. Do not allow the pudding to cool much longer...
Author: Martha Stewart
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to...
Author: Martha Stewart
Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the...
Author: Martha Stewart
When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.
Author: Martha Stewart
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Author: Martha Stewart
Rings of apricots top this tart for a flowerlike effect.
Author: Martha Stewart
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Author: Martha Stewart
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Author: Martha Stewart
Author: Martha Stewart
Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply delicious.
Author: Martha Stewart
Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.
Author: Martha Stewart
For the perfect consistency - thick but pourable - serve this sauce slightly warm.
Author: Martha Stewart
These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Author: Martha Stewart
Made of oven-dried pineapple, these edible embellishments add crunch and color to our Hummingbird Cake.
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this recipe on episode 707 of Martha Bakes.
Author: Martha Stewart
Peppermint and chocolate are a classic Christmas combination-serve this decadent cake for a memorable finale to your holiday dinner.
Author: Martha Stewart
These fun cookies also make wonderful everyday desserts. The batter used to make these fortune cookies is traditional tuile batter, pliable after baking.
Author: Martha Stewart
Use this to frost our Old-Fashioned Chocolate Cake.
Author: Martha Stewart
Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.
Author: Martha Stewart
Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo...
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
This Candied Ginger Shortbread is a variation of our Basic Shortbread Wedges.
Author: Martha Stewart
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a...
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Chicken-Pear,...
Author: Martha Stewart
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Author: Martha Stewart
To create a good texture for the apple crisp, the general rule of thumb is three parts fruit to one part topping. You can also swap out the apples for pears, nectarines, or peaches.From the book "Mad Hungry,"...
Author: Martha Stewart
Rich coconut takes center stage in this sweet treat. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Author: Martha Stewart
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Author: Martha Stewart
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Author: Martha Stewart
Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.
Author: Martha Stewart
Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.
Author: Martha Stewart
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Author: Martha Stewart
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell...
Author: Sarah Carey
This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.
Author: Martha Stewart
No-bake, vegan, gluten-free-this decadent dessert has a lot going for it. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and peanut butter in a loaf pan, then finished with more...
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart