These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes....
Author: Martha Stewart
Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.
Author: Martha Stewart
Butternut squash gives this pie a rich, buttery taste, but you can use pumpkin instead; substitute 1 2/3 cups canned pumpkin puree and skip step 1.
Author: Martha Stewart
These classic molasses cookies are sure to be a hit in your household.
Author: Martha Stewart
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins...
Author: Martha Stewart
Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.
Author: Martha Stewart
These kid-friendly frozen treats are the perfect afternoon snack on a hot summer day.
Author: Martha Stewart
Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert...
Author: Martha Stewart
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery,...
Author: Martha Stewart
Like rice pudding in pie form! A layer of brandy-spiked prunes and raisins takes the creamy rice filling to the next level. Martha made this recipe on...
Author: Martha Stewart
Delicious homemade pudding puts a box mix to shame, plus it's easy to prepare in any of your favorite flavors.
Author: Martha Stewart
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Author: Martha Stewart
This ganache is an added layer of chocolate in the already-luxurious Chocolate Meringue Cake that Martha made on episode 612 of Martha Bakes.
Author: Martha Stewart
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using...
Author: Martha Stewart
Spoon granita into salt-rimmed glasses, cocktail style. Rub rims with a lime wedge (or dip in water); then dip in a shallow bowl of coarse salt.
Author: Martha Stewart
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter...
Author: Martha Stewart
Use this chocolate genoise recipe to make our Buche de Noel.
Author: Martha Stewart
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
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...
Author: Martha Stewart
Author: Martha Stewart
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed,...
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
Sweet caramel works in concert with slightly bitter chocolate to give individual souffles a sublime, complex flavor. Served with a thick, creamy caramel...
Author: Martha Stewart
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Author: Martha Stewart
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate...
Author: Martha Stewart
Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.
Author: Martha Stewart
Author: Martha Stewart
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Author: Martha Stewart
The secret to the intense banana flavor of this banana-caramel ice creamis starting with very overripe fruit.
Author: Martha Stewart
A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of...
Author: Martha Stewart
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Author: Martha Stewart
Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe...
Author: Martha Stewart
Use this recipe with our Glazed Chocolate Layer Cake.
Author: Martha Stewart
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate...
Author: Martha Stewart
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick saute, and their natural sugars...
Author: Martha Stewart
These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers...
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add...
Author: Martha Stewart
Malt powder enriches these cookies with a creamy caramel and vanilla flavor that calls to mind a malted milk shake at an old-time soda fountain.
Author: Martha Stewart
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Author: Martha Stewart
Use this recipe to make our Chocolate-Caramel Cream Pie.
Author: Martha Stewart
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Author: Martha Stewart
This rich, warm sauce tops chef Michel Richard's Raisin Tart.
Author: Martha Stewart
Admittedly, holiday recipes can get a little complicated sometimes-but pie dough shouldn't be one of them. This easy and versatile dough comes together...
Author: Martha Stewart
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Author: Martha Stewart
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees...
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top...
Author: Martha Stewart
Author: Martha Stewart
When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works...
Author: Martha Stewart