This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese...
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New...
Author: Martha Stewart
This easy chocolate chip cookie recipe is made with the traditional ingredients like sugar and semi-sweet chocolate chips except matzo meal replaces the...
Author: Martha Stewart
The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.
Author: Martha Stewart
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Author: Martha Stewart
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Author: Martha Stewart
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Author: Martha Stewart
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Author: Martha Stewart
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Author: Martha Stewart
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Author: Martha Stewart
For this classic Tuscan dessert, we cover the dome -- sponge cake filled with whipped cream, fresh raspberries, toasted hazelnuts, and bits of toffee --...
Author: Martha Stewart
This delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Author: Martha Stewart
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be...
Author: Martha Stewart
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the...
Author: Martha Stewart
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill...
Author: Martha Stewart
For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within...
Author: Martha Stewart
Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating...
Author: Martha Stewart
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Author: Martha Stewart
The almond filling enhances the taste of the plums in this rustic free-form tart.
Author: Martha Stewart
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Author: Martha Stewart
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.
Author: Martha Stewart
A buckle is a decadent dessert hybrid: cakelike cobbler with a crumble topping. Our plum-nectarine buckle is made with vanilla cake batter. The wedges...
Author: Martha Stewart
Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.
Author: Martha Stewart
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter...
Author: Martha Stewart
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light...
Author: Martha Stewart
Author: Martha Stewart
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook...
Author: Martha Stewart
Author: Martha Stewart
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
Author: Martha Stewart
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Author: Martha Stewart
Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe...
Author: Martha Stewart
The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to...
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This recipe for delicious butterscotch cookies is courtesy of Judith Jones.
Author: Martha Stewart
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Author: Martha Stewart
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished...
Author: Martha Stewart
Turn leftover farm-stand pretzels into simple candies. Peanut butter helps the crumbled pretzels stick together, and melted chocolate is the finishing...
Author: Martha Stewart
To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring....
Author: Martha Stewart
This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream on top.
Author: Martha Stewart
Combine crunchy almonds and sweet dark chocolate for a delicious dessert that's actually healthy to eat.
Author: Martha Stewart
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate...
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting....
Author: Martha Stewart