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"Broken Glass" Cupcakes

The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

Author: Martha Stewart

Chocolate Gingerbread Bars

The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.

Author: Martha Stewart

Coffee Frosting

Use this recipe to make Blum's Coffee Crunch Cake.

Author: Martha Stewart

Roasted Apples

Roasted apples recall homemade applesauce but don't require a turn through a food mill.

Author: Martha Stewart

Passover Sponge Cake

This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.

Author: Martha Stewart

Chocolate Cake with Espresso Glaze

Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter...

Author: Martha Stewart

Caramel Buttercream Frosting

Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel...

Author: Martha Stewart

Almond Tart Shell

Use this to make our Pear Tart.

Author: Martha Stewart

Sicilian Fig Cookies (Buccellati)

Also known as cuccidati or turtigliuna, buccellati are Sicily's best-known Christmas cookie. Martha fills the buttery dough with a delicious combination...

Author: Martha Stewart

Raspberry Curd

This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.

Author: Martha Stewart

Pumpkin Maple Custards

This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with...

Author: Martha Stewart

Baked Apples with Dried Apricots

Baked apples are filled with a delicious mixture of dried apricots, ginger, and cinnamon.

Author: Martha Stewart

Pastry Cream

This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.

Author: Martha Stewart

Raspberry Lemon Whoopie Pies

These decadent "pies" are really cakes filled with a raspberry whipped cream.

Author: Martha Stewart

Meringue Kisses from Entertaining

Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of...

Author: Martha Stewart

Deep Dish Pumpkin Custard Pie

As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.

Author: Martha Stewart

Chocolate Pudding Cake

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Author: Martha Stewart

Pioneer Vinegar Pie

Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity...

Author: Martha Stewart

Brown Rice Pudding

Author: Martha Stewart

Coconut Chocolate Macaroons

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Author: Martha Stewart

Chocolate Whipped Cream Frosting

This recipe is used with our Hot Milk Cake.

Author: Martha Stewart

Chocolate Meringue Pie

Chocolate pie is topped with fluffy peaks of meringue.

Author: Martha Stewart

Chocolate Cinnamon Pudding

There's just no substitute for old-fashioned, homemade chocolate pudding that you can whip up before dinner and let cool until you're ready to serve.

Author: Martha Stewart

Classic Shortbread

Author: Martha Stewart

Maple Buttercream

Top our Maple-Walnut Cupcakes with this buttercream.

Author: Martha Stewart

Cranberry Curd Tartlets

Author: Martha Stewart

Chocolate Caramel Tarts

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.

Author: Martha Stewart

Warm Chocolate Pudding Cakes with Caramel Sauce

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Author: Martha Stewart

Raisin Tart

This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.

Author: Martha Stewart

Blueberry Slab Pie

To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.

Author: Martha Stewart

Chocolate Hamantaschen

The cookies can be stored at room temperature for up to a week.

Author: Martha Stewart

Buttermilk Shakes

These two-ingredient refreshers couldn't be easier -- or more satisfying. They're a great way to use up leftover buttermilk from a baking project. Some...

Author: Martha Stewart

1 2 3 4 Lemon Cake

The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three...

Author: Martha Stewart

Coconut Lime Oatmeal Drop Cookies

This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Author: Martha Stewart

Strawberry Swirl Bundt Cake

This rosy riff on a strawberry shortcake is sure to become a new Bundt cake classic. Egg whites and cake flour create a stark white batter (and super tender...

Author: Martha Stewart

Deep, Dark Brownies

This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.

Author: Martha Stewart

Upside Down Lemon Meringue Pie

Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result...

Author: Martha Stewart

Pear Cranberry Upside Down Cake

Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.

Author: Martha Stewart

Chocolate Glazed Raspberry Cream Puffs

For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

Author: Martha Stewart

Simple Caramelized Pears

This recipe for caramelized pears is a fall dessert that is both simple and sweet.

Author: Martha Stewart

Bittersweet Chocolate Mousse Torte

In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served...

Author: Martha Stewart

Whoopie Pie Filling

This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.

Author: Martha Stewart

Persimmon Pudding

Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream...

Author: Martha Stewart

Coconut Pecan Shortbread Cookies with Caramel Filling

Double down on rich shortbread cookies by filling them with gooey caramel.

Author: Martha Stewart

No Bake Cheesecake with Gingersnap Crust

Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich...

Author: Martha Stewart

Caramel Peach Sauce

Use this to make our Peach-Almond Cake.

Author: Martha Stewart

Lemon Filling

Author: Martha Stewart

Mint Chocolate Sandwich Cookies

Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.

Author: Martha Stewart

Apple Honey Upside Down Cake

Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to...

Author: Martha Stewart

Brown Butter Bourbon Pecan Pie

In this classic with a twist, the complex flavors of brown butter and bourbon breathe new life into sweet and nutty pecan pie. Traditionalists and modernists...

Author: Martha Stewart