These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
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
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three...
Author: Martha Stewart
Author: Martha Stewart
Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance...
Author: Martha Stewart
This easy and light dessert is perfect for summer nights.
Author: Martha Stewart
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder....
Author: Martha Stewart
Enjoy rich chocolate pudding in this easy-to-make icebox cake from John Barricelli's "SoNo Baking Company Cookbook."
Author: Martha Stewart
When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation...
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest.
Author: Martha Stewart
Use this chocolate ice cream to make our Neopolitan Icebox Cake.
Author: Martha Stewart
These rustic shortbread wedges are made with whole-wheat pastry flour for a light, crumbly texture. Complete the treat with winter citrus, such as clementines or blood oranges, and dark chocolate.
Author: Martha Stewart
Author: Martha Stewart
Serve this flavorful Italian pudding with Lincoln restaurant pastry chef Richard Capizzi's Ricotta-Filled Chocolate Cannoli.
Author: Martha Stewart
Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out.
Author: Martha Stewart
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Author: Martha Stewart
Classic sorbet calls for a simple juice-to-sugar ratio that you can customize to fit your ingredients, your menu, and your fancy. Use this grapefruit sorbet recipe as your guide and once you have the basic...
Author: Martha Stewart
This wonderful holiday recipe for shortbread uses basic shortbread as its base.
Author: Martha Stewart
With its crisp chocolate shell and chewy brownie base, this ice-cream bar is a treat to bite into.
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.
Author: Martha Stewart
This tart lemon curd filling adds a pleasing sharpness to the delicate chiffon cake and sweet, fluffy meringue.
Author: Martha Stewart
An easy, spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks, that's a betty. No one seems to know who Betty was. Our individual bettys have two layers...
Author: Martha Stewart
Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused panna cotta and then strewn with fresh sprigs and...
Author: Martha Stewart
This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.
Author: Martha Stewart
"Snow balls" made from vanilla ice cream and toffee-chip, toasted-almond, or toasted-coconut toppings are a refreshing summer dessert.
Author: Martha Stewart
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Author: Martha Stewart
Sunny days call for this sweet orange sherbet, which surrounds a smooth vanilla-ice-cream filling.
Author: Martha Stewart
Two sponge cakes are cut in half and layered with vanilla whipped cream and fresh berries for this four-tiered masterpiece that's just right for celebrating Mom.
Author: Martha Stewart
Light hazelnut kisses complement the richness of Chocolate Pots de Creme.
Author: Martha Stewart
The cake layers are brushed with brandy syrup and filled with mincemeat, a spiced and spiked mixture of dried fruits traditionally served in holiday pies.
Author: Martha Stewart
A fool is a creamy British dessert that may date back as far as the 15th century. Clearly, it's a crowd-pleaser, and ours is easy, too: You make a sauce from cranberries and pear juice, whip some cream,...
Author: Sarah Carey
Author: Martha Stewart
This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's...
Author: Martha Stewart
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially...
Author: Greg Lofts
Use this recipe when making our Semifreddo Profiteroles.
Author: Martha Stewart
Use this recipe for poached peaches to make Peach Fizz Coolers.
Author: Martha Stewart
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a matter of tearing it into shards. The tuiles and...
Author: Martha Stewart
Author: Martha Stewart
For perfect eclairs, you need an even better pastry cream. Light and creamy, this recipe makes for an exceptional filling.
Author: Martha Stewart
These patties call for any assorted roasted and raw nuts you prefer.
Author: Martha Stewart
These cluster cookies are a no-bake treat that kids and adults will love. With just 3 ingredients -- cornflakes, dried cherries, and melted chocolate -- you can create a dessert that is ready in about...
Author: Martha Stewart
A one-bite wonder, they measure less than two inches across but these cakey cookies don't skim on lemony flavor. A sweet-tart glaze and coarse sanding sugar adds a gentle sparkle.This recipe appears in...
Author: Martha Stewart
Rustic, free-form tarts filled with fresh red cherries are ideal for a summer picnic. They are easier to transport than gooey cherry pies.
Author: Martha Stewart
Think of this as an elevated take on an all-American favorite: Our fluffy, mousse-like filling, which tastes of sweet apricots, is spooned into a nutty, press-in cookie crust, drizzled with fruit puree,...
Author: Martha Stewart
These marzipan "daffodils" are as cute as a button and add happy pops of color to Martha's showstopping Easter cake, which was designed to resemble her real-life farm in Bedford, NY. A six-point-star cutter...
Author: Martha Stewart