These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.
Author: Martha Stewart
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Author: Martha Stewart
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.
Author: Martha Stewart
To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator...
Author: Martha Stewart
Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating...
Author: Martha Stewart
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble...
Author: Martha Stewart
Try this warm crisp topped with a scoop of caramel ice cream.
Author: Martha Stewart
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Author: Martha Stewart
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
Author: Martha Stewart
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the...
Author: Martha Stewart
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
Author: Martha Stewart
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.
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 cream filling to the milk chocolate curls on top-it's...
Author: Martha Stewart
A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.
Author: Martha Stewart
Tall and light-as-air, this three-layer chiffon cake is a strawberry lover's delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a...
Author: Martha Stewart
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Author: Martha Stewart
Author: Martha Stewart
Use this chocolate genoise recipe to make our Buche de Noel.
Author: Martha Stewart
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Author: Martha Stewart
Every piece of cake is guaranteed to have some apple slices.
Author: Martha Stewart
Author: Martha Stewart
If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on...
Author: Greg Lofts
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and...
Author: Martha Stewart
These rich homemade candies will put you off the store-bought version for good.
Author: Martha Stewart
Upgrade an ooey-gooey caramel sauce with melted semisweet chocolate for a bite that's absolutely to die for. Evoke an enchanted forest by placing the dark, gleaming apples with slender twig handles atop...
Author: Martha Stewart
The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and...
Author: Martha Stewart
These crispy, crunchy, nutty delights are perfect for the holidays.
Author: Martha Stewart
The secret to making unleavened chocolate cookies that are chewy and light lies in the technique. Egg whites, beaten until fluffy, are folded into the chocolate batter to produce the perfect texture. Chocolate...
Author: Martha Stewart
Author: Martha Stewart
After dinner, serve this classic and creamy butterscotch pudding for dessert.
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 dense, velvety texture.
Author: Martha Stewart
Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.
Author: Martha Stewart
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.
Author: Martha Stewart
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Author: Martha Stewart
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams...
Author: Greg Lofts
Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart,...
Author: Martha Stewart
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
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
Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.
Author: Martha Stewart
For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Author: Martha Stewart
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Author: Martha Stewart
These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in...
Author: Martha Stewart
A topping of caramelized diced apples makes a beautiful presentation, but also works wonderfully with the flavor of the sweet mash -- so well that nobody will miss the standard mini marshmallows.
Author: Martha Stewart
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart