This delicious ice cream recipe -- a great summer treat -- is courtesy of John Barricelli. Try making your own ice cream sandwiches using these Double-Chocolate Brownie Cookies.
Author: Martha Stewart
White chocolate ganache (white chocolate blended into warm cream) fills these sandwich cookies, which are drizzled with melted white chocolate.
Author: Martha Stewart
One layer of this banana cake and another layer of Coconut Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Author: Martha Stewart
If an espresso-roast coffee bean is too strong for your taste, substitute a Viennese, French, or any dark-roast bean.
Author: Martha Stewart
Seeking a Halloween party dessert? Look no further than this moist buttermilk-chocolate cake frosted with vanilla buttercream. Revelers will rave about the decadent cake topper, which is inspired by Edgar...
Author: Martha Stewart
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Author: Martha Stewart
Frosty blueberry pops make a refreshing -- and healthy -- summer dessert.
Author: Martha Stewart
One taste of our smooth, milky-white vanilla ice cream will reveal the luscious texture and complex vanilla flavor that makes this classic dessert so beloved.
Author: Martha Stewart
Tortillas will keep in the refrigerator, in a sealed plastic bag, for up to two months.
Author: Martha Stewart
The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.
Author: Martha Stewart
Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.
Author: Martha Stewart
Grilled fresh fruit over vanilla ice cream is an ideal dessert for summer nights.
Author: Martha Stewart
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Author: Martha Stewart
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Author: Martha Stewart
A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent...
Author: Greg Lofts
Whether dipped in chocolate fondue or served with your favorite cookies, candied grapefruit peel is a wonderful finish to any rich meal.
Author: Martha Stewart
You can't go wrong by adding the freshness of mint to this classic duo.
Author: Martha Stewart
The key to this recipe's moist crumb? You guessed it: yogurt. Emblazoned with thick pieces of rhubarb--in peak season in early spring--it's a next-level spring dessert. Temper the vegetable's sour notes...
Author: Martha Stewart
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
Author: Martha Stewart
Use to make the Coffee Cream Pie from "Martha Stewart's New Pies & Tarts." Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Apricot jam twinkles from each window cut out of these anise-infused shortbread stars.
Author: Martha Stewart
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these...
Author: Martha Stewart
Use our All-in-One Cookie Dough when making these twisty cookies.
Author: Martha Stewart
For a quicker version of this recipe, substitute store-bought pound cake or angel food cake and lemon curd.
Author: Martha Stewart
The peppermints can be crushed in a food processor or placed in a plastic bag, covered with a kitchen towel, and smashed using the flat side of a mallet or a skillet. They will melt when baked within the...
Author: Martha Stewart
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Author: Martha Stewart
Use this recipe to make our Genoise with Coconut Cream and Caramelized Pineapple and Mango.
Author: Martha Stewart
Italian for "lady's kisses," these little sandwich cookies layered with dark chocolate are a perfect accompaniment to an after-dinner espresso.
Author: Martha Stewart
These frozen melon-margarita pops are tangy hand-held treats that make you feel grown-up and kidlike at the same time. Dip juicy pieces of melons in margarita mix, perch on wooden sticks, and freeze until...
Author: Martha Stewart
The tangy taste of citrus is especially welcome in winter!
Author: Martha Stewart
Use this recipe to make our Strawberry Shortcakes. Look for organic heavy cream. It whips, holds its shape, and tastes better than regular heavy cream does.
Author: Martha Stewart
These cookies, pairing chocolate with cinnamon, take cues from classic Mexican flavors and go wonderfully with scoops of ice cream. You can also make bite-size cookies by rolling the dough into smaller...
Author: Martha Stewart
This chocolate chip cookie sandwich recipe has been adapted from one Erin McKenna uses at her vegan sweetshop Babycakes NYC.
Author: Martha Stewart
Piped buttercream-frosting blocks transform a chocolate-vanilla ice cream cake into an igloo that sweet marzipan penguins call home. Flakes of dried coconut "snow" and a cake stand trimmed with sugar-dusted...
Author: Martha Stewart
Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb moisture from the air and begin to ooze.
Author: Martha Stewart
This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.
Author: Martha Stewart
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, and White-Chocolate-Glazed Cookies.
Author: Martha Stewart
This refreshing granita gets its great texture from a quick blitz in the food processor.
Author: Martha Stewart
We may tell you the vanilla ice cream on top of this pie is optional, but you'll know what to do.
Author: Martha Stewart
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.
Author: Martha Stewart
Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.
Author: Martha Stewart
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
Blood oranges have the most complex flavor of all the orange varieties.
Author: Martha Stewart
This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.
Author: Martha Stewart
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then...
Author: Martha Stewart
Author: Martha Stewart
No chocolate-lover will be able to resist a bowl of this thick, creamy pudding from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to Yours" cookbook.
Author: Martha Stewart
When it comes to baking, this one-bowl skillet cake is as easy as it gets. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Use this recipe when making our Mango Tart. It makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets.
Author: Martha Stewart