Nothing is as rewarding as a dish of homemade ice cream for dessert. Top off a scoop with a chocolate-chip cookie.
Author: Martha Stewart
A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold...
Author: Martha Stewart
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue...
Author: Martha Stewart
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...
Author: Martha Stewart
Named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for a wedding dessert buffet, Valentine's Day, or any romantic occasion. Apricot, strawberry, or...
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
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.
Author: Martha Stewart
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden...
Author: Martha Stewart
This simple yet festive layer cake gets its smooth and creamy pistachio infusion from a nut paste used to make the pastry cream.
Author: Martha Stewart
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Author: Martha Stewart
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.
Author: Martha Stewart
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Author: Martha Stewart
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.
Author: Martha Stewart
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
Author: Martha Stewart
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Author: Martha Stewart
Homemade comfort food prepared with love, like these classic chicken potpies, can inspire as much romance as any four-star restaurant meal on Valentine's Day. Want to feed the whole family? Just double...
Author: Martha Stewart
A cobbler is a fruit dessert with a thick top layer of crust. In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of...
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Author: Martha Stewart
This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple...
Author: Martha Stewart
Author: Martha Stewart
Everyone's favorite flavor combination swirls together in this creamy parfait.
Author: Martha Stewart
What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to...
Author: Martha Stewart
Malted-milk powder adds a rich component to both these cookies and their filling. A double dose of chocolate (chopped semisweet and lots of cocoa powder) makes these sandwich cookies extra decadent.
Author: Martha Stewart
Use this delicious frosting to decorate our Peanut Butter and Jelly Cupcakes.
Author: Martha Stewart
Martha shares one of her favorite recipes for rice pudding, one of Martha's top things she thinks everyone should know.
Author: Martha Stewart
These zesty, chewy cookies make a wonderful, edible holiday gift.
Author: Martha Stewart
Prune purée, available in the condiment section of the supermarket, replaces some of the fat in these double chocolate fudgy brownies and lends a depth of flavor.
Author: Martha Stewart
Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavorful...
Author: Martha Stewart
The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.
Author: Martha Stewart
Kids will love making (and eating) these pops. They can do everything but work the microwave on their own.
Author: Martha Stewart
You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Author: Martha Stewart
Everyone loves chocolate pudding and this easy recipe will put you off box mixes forever.
Author: Martha Stewart
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling....
Author: Greg Lofts
These cookies are made with three types of chocolate for a rich, deep flavor.
Author: Martha Stewart
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Author: Martha Stewart
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Author: Martha Stewart
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we used strawberry, blueberry, and mango) are swirled...
Author: Riley Wofford
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart