McIntosh apples have the best texture for this easy dessert because they become soft without falling apart.
Author: Martha Stewart
It takes just four ingredients to make these easy, crispy cookies.
Author: Martha Stewart
Up the festivity quotient by serving these brownies in clear drinking glasses and topping them with whipped cream, neon sanding sugar, and gum-paste numbers that spell out the year. To make sundaes, serve...
Author: Martha Stewart
This recipe for fruit preserve truffles is courtesy of Charles Chocolates's Chuck Siegel.
Author: Martha Stewart
Use our clever no-frosting technique for these Cutout Christmas Tree Cookies that will surprise and delight everyone on your list.
Author: Martha Stewart
This recipe for chestnut pastry cream is courtesy of Johnny Iuzzini.
Author: Martha Stewart
Try this nutty mix of Austrian Christmas cookies and Mexican wedding cookies.
Author: Martha Stewart
Martha prepared this chocolaty, custardy dessert on Episode 501 of "Martha Bakes."
Author: Martha Stewart
This intensely flavored gelato will satisfy any coconut lover. For an even more tropical adventure, try adding pureed pineapple for a pina colada take on this creamy coconut treat.
Author: Martha Stewart
Tangy cream-cheese frosting freckled with grated dark chocolate is sandwiched between layers of moist banana cake in this truly celebration-worthy dessert--everyday banana bread just can't compete! Make...
Author: Martha Stewart
A classic vanilla sponge cake like this one is an invaluable recipe -- we love piling layers of this delicate cake with lemon semifreddo for our Lemon Semifreddo Cake.
Author: Martha Stewart
Granita is an Italian ice dessert with a crystalline texture. You can substitute espresso in this recipe with two cups very strong brewed coffee, although the flavor will not be as intense.
Author: Martha Stewart
To make the skirt for a doll's dress cake like this one: Make half the recipe, and bake in a buttered and floured 3-quart, 9 1/2-inch-diameter stainless-steel bowl at 350 degrees for 40 minutes, or until...
Author: Martha Stewart
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging...
Author: Martha Stewart
These cupcakes look more complicated than they are -- and there's a cookie surprise inside every one.
Author: Martha Stewart
Author: Martha Stewart
This family favorite comes from Luise Schultz. Stirring a couple tablespoons of quince preserves into the cream before whipping adds delicious flavor and a bit of stability.
Author: Martha Stewart
Which comes first, the chicken or the egg? That's entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding sugar, sprinkles, mini chocolate chips, and...
Author: Martha Stewart
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Author: Martha Stewart
Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley...
Author: Martha Stewart
Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look.
Author: Martha Stewart
For popping kernels, follow instructions on package, or use 12 cups plain popped microwave popcorn (without salt or butter). Also, try substituting other types of dried fruit and nuts for the raisins and...
Author: Martha Stewart
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Author: Martha Stewart
Inspired by a classic cocktail made with limoncello (a lemon liqueur) and Prosecco (Italian sparkling wine), this incredibly refreshing dessert is a cinch to make. Serve with biscotti or your favorite...
Author: Martha Stewart
Introduced during the 1940s in New York City, the ice-cream bar has become a ubiquitous summertime treat -- particularly for those who like to eat on the run. In this dressed-up version, a brownie layer...
Author: Martha Stewart
This warm dessert blurs the line between cake and pudding.
Author: Martha Stewart
Author: Martha Stewart
This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Author: Martha Stewart
Author: Martha Stewart
These chilled treats may bring back memories of chasing down the ice cream truck. Sweet mango joins tart citrus and rich cream in this inspired frozen mousse that's set atop a buttery macadamia crust....
Author: Martha Stewart
Perfect for hot summer days, this frosty treat showcases swirls of creamy yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm BaNilla lowfat yogurt, you can substitute your favorite...
Author: Martha Stewart
Peanut butter and jelly is a classic for a reason. Made into a sweet treat, the flavor combination becomes a favorite bar for everyone.
Author: Martha Stewart
No May Day celebration would be complete without a dance around the maypole; might we recommend this playful edible version.
Author: Martha Stewart
Be careful not to overmix the ice cream when swirling in the caramel sauce.
Author: Martha Stewart
Use this glaze to make our Toadstool Cupcakes. Make the glaze just before you are ready to ice the cooled cupcakes.
Author: Martha Stewart
This recipe for dairy-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes.
Author: Martha Stewart
The difference between granita and sorbet is in their texture: Granita is slushy, while sorbet is smooth.
Author: Martha Stewart
Transform your favorite Chai tea into a sweet and creamy pudding. Use our Vanilla Pudding recipe as a base.
Author: Martha Stewart
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Author: Martha Stewart
This simple recipe is a classic pastry dough for pies and perfect for making our Mini Blueberry Pies a la Mode.
Author: Martha Stewart
This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring with berries -- you get the idea. The recipe comes...
Author: Martha Stewart
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Author: Martha Stewart
Serve a scoop of this spice ice cream alongside your favorite pear or apple dessert for a truly fall treat.
Author: Martha Stewart
Use this to make our Buttermilk Cream Tart with Apple Roses.
Author: Martha Stewart
This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.
Author: Martha Stewart
This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate syrup for unbeatable flavor that's nuanced and...
Author: Martha Stewart
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Author: Martha Stewart