You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead...
Author: Martha Stewart
A medley of chopped dried fruit is folded into our pink applesauce to make the filling of these delectable apple turnovers for a perfect fall treat.
Author: Martha Stewart
This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor...
Author: Martha Stewart
Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light...
Author: Martha Stewart
Lemony and bright, this Swiss Meringue buttercream is ideal for adding a bit of citrus to any sweet treat, but especially our Meyer Lemon Anniversary Cake.
Author: Martha Stewart
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Author: Martha Stewart
This seven-inch flake, prettier than a gingerbread house or a gingerbread man, is big enough to share -- but who really wants to?
Author: Martha Stewart
Fresh berries, piled into a buttery crust and topped with whipped cream, form miniature pies. Each one can serve as a generous single portion or be shared.
Author: Martha Stewart
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Author: Martha Stewart
Speckled jelly-bean "eggs" in a crispy phyllo nest make for a sweetly seasonal dessert. Use kataifi, pre-shredded phyllo, which is sold frozen at Greek grocers and large supermarkets.
Author: Martha Stewart
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Author: Martha Stewart
Bake these restaurant-worthy cakes and prepare to be adored.
Author: Martha Stewart
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Author: Martha Stewart
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Author: Martha Stewart
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.
Author: Martha Stewart
Dip crisp pistachio tuiles into a creamy lemon-ginger mousse for a dessert that is, paradoxically, incredibly rich yet fantastically light.
Author: Martha Stewart
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream-spread on the crust and dotted on the...
Author: Martha Stewart
Cousin to the cobbler, a slump has dumplings on top instead of biscuits, as used in this easy berry dessert recipe.
Author: Martha Stewart
Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.
Author: Martha Stewart
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Author: Martha Stewart
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
The name says it all for this quick, three-ingredient frosting.
Author: Martha Stewart
To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree.
Author: Martha Stewart
When making the pate brisee for this pie, form one large disk instead of two.
Author: Martha Stewart
You can enjoy stone fruits now, coaxing even firm nectarines to tenderness, by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
Author: Martha Stewart
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Author: Martha Stewart
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Author: Martha Stewart
Full of the flavors of rum-raisin ice cream, this dessert is creamy and delicious; use our Vanilla Pudding as a base.
Author: Martha Stewart
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Author: Martha Stewart
Author: Martha Stewart
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Author: Martha Stewart
This basic recipe can be used to make one of two designs. The first is a shingled, layered crust formed from hearts made out of pie dough. The second is a bit simpler but equally appealing, with shapes...
Author: Martha Stewart
Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.
Author: Martha Stewart
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his recipe for Mexican chocolate cake.
Author: Martha Stewart
Buttercream frosting and a steady hand with the piping bag are all you need to turn chocolate cupcakes into the greatest minds.
Author: Martha Stewart
Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
Author: Martha Stewart
This delicious cake recipe was adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
Author: Martha Stewart
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Author: Martha Stewart
No, these aren't sunny-side-up eggs! They're light-as-air meringues filled with homemade lemon curd and sprinkled with poppy seeds -- they make a show-stopping Easter dessert.
Author: Martha Stewart
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Author: Martha Stewart