Perk up our Classic Truffles with high-quality ground coffee for these mocha treats.
Author: Martha Stewart
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.
Author: Martha Stewart
Do not remove the flan from the refrigerator until ready to serve. Unmold just before serving.
Author: Martha Stewart
Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.
Author: Martha Stewart
The filling for these berry cobblers is made with basic ingredients like fresh strawberries, cornstarch for thickness, sugar for sweetness, and a touch of lemon juice. It's transferred to a baking dish...
Author: Martha Stewart
These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.
Author: Martha Stewart
Smooth peanut butter and two types of chocolate make up this version of the beloved peanut butter cup.
Author: Martha Stewart
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step...
Author: Martha Stewart
Nothing jump-starts a little soirée like an over-the-top pour-and it doesn't get any merrier than this heady, Caribbean-inspired cocktail of black spiced rum with splashes of prosecco, ginger beer, and...
Author: Greg Lofts
Martha's recipe is inspired by chef Jean-Georges Vongerichten's individual molten chocolate cakes, his signature dessert.
Author: Martha Stewart
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Author: Martha Stewart
Fans of cafe mocha or mocha-chip ice cream will adore this pudding; use our Chocolate Pudding as a base.
Author: Martha Stewart
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush...
Author: Martha Stewart
At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus...
Author: Martha Stewart
Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies sandwiched together with caramel.
Author: Martha Stewart
Martha made this recipe on Martha Bakes episode 402.
Author: Martha Stewart
This glistening caramelized topping of red Anjou pears and honey lends color and flavor to our Honey Cake.
Author: Martha Stewart
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
Author: Martha Stewart
Perfect for a party, these individual berry desserts are easy to customize.
Author: Martha Stewart
A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design,...
Author: Martha Stewart
Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
Author: Martha Stewart
This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." It makes for a delicious dessert or afternoon snack.
Author: Martha Stewart
Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.
Author: Martha Stewart
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
Author: Martha Stewart
Serve this frozen concoction with our Chocolate Brownies. Drizzle some of the leftover blackberry puree on top for added flavor.
Author: Martha Stewart
This classic flavor combination makes a perfect parfait; use our Chocolate Pudding as a base.
Author: Martha Stewart
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Author: Martha Stewart
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty...
Author: Martha Stewart
We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when cool.
Author: Martha Stewart
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Author: Martha Stewart
A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.
Author: Martha Stewart
Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."
Author: Martha Stewart
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Author: Martha Stewart
This delicate Italian dessert is drizzled with maple syrup for added flavor.
Author: Martha Stewart
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense...
Author: Martha Stewart
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right...
Author: Martha Stewart
Earn plenty of brownie points by offering these chewy, gooey treats to the kid's troop or to friends on any festive occasion. What makes them so extra? The fudgy base is covered with pecan halves, cream...
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.
Author: Martha Stewart
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Author: Martha Stewart
Author: Martha Stewart
This recipe calls for mixing all the ingredients together into a bowl, then dividing the batter into cake pans, then baking them. How easy is that?
Author: Martha Stewart
Author: Martha Stewart