Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Author: Martha Stewart
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in...
Author: Martha Stewart
Poppy seeds and bright flecks of citrus zest accentuate the fine crumb of this tender triplex cake. Lemon glaze glides over the top.
Author: Martha Stewart
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with...
Author: Martha Stewart
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups --...
Author: Martha Stewart
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with...
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the...
Author: Martha Stewart
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with...
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...
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate...
Author: Martha Stewart
These cookies benefit from the addition of buttery, rich macadamia nuts and a dip in luscious chocolate.
Author: Martha Stewart
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes,...
Author: Martha Stewart
This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves,...
Author: Martha Stewart
Graham flour is available at bobsredmill.com. Find star-shaped cookie cutters at baking-supply stores or at cookiecutter.com.
Author: Martha Stewart
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
This rich yellow layer cake with sour-lemon filling and chocolate frosting has been one of Martha's favorites since she was a child. Buttermilk adds depth...
Author: Martha Stewart
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this...
Author: Greg Lofts
One hallmark of meringue buttercream is that it spreads like a dream. This versatile version is flavored very simply with vanilla. The Dog Cake, Owl Cake,...
Author: Martha Stewart
These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and...
Author: Shira Bocar
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can...
Author: Martha Stewart
Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful...
Author: Martha Stewart
Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.
Author: Martha Stewart
A scoop of this on the side of summer barbecue is pure heaven -- it's a welcome addition to your potato- and pasta-salad rotation.
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.
Author: Martha Stewart
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Author: Martha Stewart
Steam your pudding in a deep pot with a tight-fitting lid so the steam has room to circulate. Keep a kettle of hot water on hand to refill the pot if necessary....
Author: Martha Stewart
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Author: Martha Stewart
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks...
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies...
Author: Martha Stewart
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef...
Author: Martha Stewart
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Author: Martha Stewart
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Author: Martha Stewart
Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to....
Author: Martha Stewart
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic...
Author: Martha Stewart
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Author: Martha Stewart
A popular dessert at Passover, this fruity cake, courtesy of Roni Black of New York City, gets its light, airy texture from the use of matzo meal instead...
Author: Martha Stewart
In this simple Lemon-Poppyseed flavored snacking cake, the taste of the fruit is enriched by lemon syrup and candied zest on top.
Author: Martha Stewart
This British dessert is traditionally served at Eton College's annual July 4 prize-giving celebration.
Author: Martha Stewart
This cardamom-scented sunburst of a Bundt cake gets a double dose of orange-liqueur-spiked syrup: It's soaked into the bottom via skewer-poked holes, and...
Author: Greg Lofts
Author: Martha Stewart
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya...
Author: Martha Stewart
This recipe is a classic. It comes right off the package of King Arthur Flour.
Author: Martha Stewart
Forget boxed cake mix -- this easy recipe is worth the extra few minutes of prep time, resulting in a cake that's moist and delicious and so chocolaty....
Author: Martha Stewart
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of...
Author: Martha Stewart
Imagine those caramel apples you loved as a kid, now all grown up and baked into a cake, courtesy of John Barricelli.
Author: Martha Stewart