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
Use two pantry ingredients to amp up this Southern classic: cocoa powder and espresso powder. The easy filling only calls for a bowl and a whisk -- no...
Author: Martha Stewart
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below...
Author: Martha Stewart
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10...
Author: Martha Stewart
This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.
Author: Martha Stewart
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Author: Martha Stewart
Inside our No-Bake Birthday Cake is this fluffy filling made of melted chocolate and marshmallows.
Author: Martha Stewart
Grab a couple straws and get ready to be transported to a 1950s soda fountain counter -- or your favorite diner -- with this frothy chocolate malt that's...
Author: Martha Stewart
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Author: Martha Stewart
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored...
Author: Martha Stewart
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Author: Martha Stewart
Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues...
Author: Martha Stewart
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Author: Martha Stewart
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Author: Martha Stewart
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll...
Author: Martha Stewart
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From...
Author: Martha Stewart
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Author: Martha Stewart
Rich, moist, and super versatile, bake these crowd-friendly chocolate sheet cakes to win over family and friends. Decorate with a rich cream cheese frosting...
Author: Martha Stewart
Icebox cookies get their name from the fact that the dough must be chilled first, before being sliced into individual cookies. These are flavored with...
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour. Look for semolina flour at...
Author: Martha Stewart
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Author: Martha Stewart
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's...
Author: Martha Stewart
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon...
Author: Martha Stewart
A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the...
Author: Martha Stewart
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Author: Martha Stewart
What's great about basic buttery shortbread cookies is how you can add flavors to them. Or just leave them as is.
Author: Martha Stewart
Chocolate-covered caramels inspired this rich, silken pudding and its whipped cream topping that's suffused with caramel.
Author: Martha Stewart
Author: Martha Stewart
Gumdrops stud the surface of this domed cake. Icing is piped out in starburst dots. You can't go wrong -- just start piping at the bottom and work your...
Author: Martha Stewart
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Author: Martha Stewart
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark"...
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
No birthday party would be complete without this classic cake with fluffy frosting.
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
Icebox cookies are really just extra-pretty sugar cookies. Before baking, the dough is flattened, rolled into logs, chilled, and sliced-steps kids can...
Author: Martha Stewart
This treat is heavy on apples and light on batter, so it's more like a thin German pancake than a dense cake.
Author: Martha Stewart
Author: Martha Stewart
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Author: Martha Stewart
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Author: Martha Stewart
This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour...
Author: Martha Stewart
These easy, do-ahead puffs can go directly into the oven from the freezer. The same profiteroles recipe can also be used to prepare eclairs, gougeres (puffs...
Author: Martha Stewart
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate,...
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
Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.
Author: Martha Stewart
This Gingerbread recipe for the Gingerbread House Kit is adapted from "Martha Stewart Living" (December 1995). It makes for a tasty base for a holiday...
Author: Martha Stewart