Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp,...
Author: Martha Stewart
These beautiful single-serving tarts are a a mouthwatering twist on a French bistro classic. Martha made this recipe on Martha Bakes, episode 505.
Author: Martha Stewart
Dress your hot cocoa up in something festive, like candy canes perhaps! Heat a pan of milk with chopped white chocolate and a bit of peppermint extract. Whisk it until it's thick and frothy, then top with...
Author: Greg Lofts
And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.
Author: Martha Stewart
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Author: Martha Stewart
These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.
Author: Martha Stewart
Author: Martha Stewart
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll Cake.
Author: Martha Stewart
These chocolatey cookies, which are filled with a vanilla-infused ganache, have a texture similar to brownies.
Author: Martha Stewart
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.
Author: Martha Stewart
Author: Martha Stewart
This classic recipe begins with our Basic Butter Cookie Dough and ends with a dusting of sugar.
Author: Martha Stewart
The secret ingredient that adds a nutty flavor to our Classic Truffles? Lightly browned hazelnuts and Nutella.
Author: Martha Stewart
A stunning fall tart with a towering frangipane filling is crowned with cranberry jewels.
Author: Martha Stewart
A kitchen torch is an inexpensive, handy tool for quickly caramelizing sugar into crackled tops for these dense puddings made with Arborio rice. If you don't have a kitchen torch, you can brown tops under...
Author: Martha Stewart
Scoops of vanilla ice cream are immersed in minty hot fudge.
Author: Martha Stewart
Serve this salty-sweet treat alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Author: Martha Stewart
Langues-de-chat -- "cat tongues" -- are classic French butter cookies.
Author: Martha Stewart
Use this Empanada Dough recipe to make our Spicy Chicken Empanadas.
Author: Martha Stewart
Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like...
Author: Martha Stewart
Everyone's favorite miniature dessert-the cake pop-takes a cheeky new form courtesy of Angie Dudley, at Bakerella.com.
Author: Martha Stewart
This recipe is based on the famous Key-lime pie from Joe's Stone Crab restaurant in Miami Beach.
Author: Martha Stewart
Use this lime curd recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Author: Martha Stewart
This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.
Author: Martha Stewart
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Author: Martha Stewart
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
Author: Martha Stewart
Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.
Author: Martha Stewart
Whether you'd like to use up leftover bread or have a new loaf on hand, this rich, comforting bread pudding dessert is a chocolate lover's delight.
Author: Martha Stewart
Graham crackers are the key to this easy and delicious no-bake cake.
Author: Martha Stewart
Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.
Author: Martha Stewart
This after-school treat is easy to prepare. Pears should not be too soft.
Author: Martha Stewart
Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.
Author: Martha Stewart
Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events or for selling at bake sales.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
Easy press-in crusts are filled with a citrusy custard filling in these mini desserts. Gilded with gorgeous piped swirls of meringue, they're guaranteed to be a hit.
Author: Martha Stewart
Impress guests with renowned chef Todd English's signature recipe for individual vanilla souffles.
Author: Martha Stewart
Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.
Author: Martha Stewart
Layers of ice cream are molded in a bowl to make this impressive ice-cream cake. A pistachio "rind" is lined with vanilla and filled with watermelon sorbet. The seeds are an improvement on nature: They're...
Author: Martha Stewart
Keep an eye on your pan; the best indicator of doneness is appearance, not time. Just before the syrup reaches the shade you desire, remove it from the heat; the caramel will continue to cook for a few...
Author: Martha Stewart
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
A layer of smooth chocolate and chopped hazelnuts disguise the top of this brittle as a candy bar.
Author: Martha Stewart
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Author: Martha Stewart
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Author: Martha Stewart
Inverting this dessert shows off the layers of tart apples.
Author: Martha Stewart