Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
Author: Martha Stewart
Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.
Author: Martha Stewart
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Author: Martha Stewart
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Author: Martha Stewart
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....
Author: Martha Stewart
For the true lemon lover, these crisp cookies are the perfect treat.
Author: Martha Stewart
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Author: Martha Stewart
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose...
Author: Martha Stewart
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Author: Martha Stewart
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
Author: Martha Stewart
These salty-sweet-crunchy confections make the best snack.
Author: Martha Stewart
Try Martha Stewart's quick and easy cream cheese frosting recipe. Cream cheese frosting is a delicious delight atop cupcakes and a favorite on pumpkin cake, carrot cake, and more.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert....
Author: Martha Stewart
Use this lemon glaze with our Glazed Lemon Pound Cake.
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Author: Martha Stewart
For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook," and it is one of Martha's favorites because...
Author: Martha Stewart
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala...
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Author: Martha Stewart
Use this simple cream-cheese frosting generously on our Carrot Cake.
Author: Martha Stewart
Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.
Author: Martha Stewart
Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon...
Author: Martha Stewart
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.
Author: Martha Stewart
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Author: Martha Stewart
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even...
Author: Martha Stewart
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners'...
Author: Martha Stewart
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Author: Martha Stewart
Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.
Author: Martha Stewart
This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.
Author: Martha Stewart
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time)....
Author: Martha Stewart
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake...
Author: Martha Stewart
This classic recipe is always a hit with the family.
Author: Martha Stewart
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Author: Martha Stewart
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use...
Author: Martha Stewart
Author: Martha Stewart
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Author: Martha Stewart
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Author: Martha Stewart
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Author: Martha Stewart
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Author: Martha Stewart
Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.
Author: Martha Stewart
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission...
Author: Martha Stewart
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Author: Martha Stewart