Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and...
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried...
Author: Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite....
Author: Martha Stewart
Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the...
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes"...
Author: Martha Stewart
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe,...
Author: Martha Stewart
Author: Martha Stewart
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one...
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
This simple, elegant dessert satisfies a sweet tooth without being too rich.
Author: Martha Stewart
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
Author: Martha Stewart
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah....
Author: Martha Stewart
This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass...
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality...
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Author: Martha Stewart
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.
Author: Martha Stewart
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her...
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for...
Author: Martha Stewart
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla...
Author: Martha Stewart
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free...
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Author: Martha Stewart
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry...
Author: Martha Stewart
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake,...
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the...
Author: Martha Stewart
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009,...
Author: Martha Stewart
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light...
Author: Martha Stewart
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped...
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and...
Author: Martha Stewart
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of...
Author: Martha Stewart
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about...
Author: Martha Stewart
Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone...
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples,...
Author: Martha Stewart