These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam....
Author: Martha Stewart
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and...
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...
Author: Martha Stewart
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Author: Martha Stewart
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will...
Author: Martha Stewart
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Author: Martha Stewart
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients...
Author: Martha Stewart
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.
Author: Martha Stewart
Brown butter and vanilla bean add complexity to the apple filling in this rich cobbler.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart
Ground oats replace flour in this easy delicious dessert. Use gluten-free oats to make it suitable for those with celiac.
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
Author: Martha Stewart
These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Author: Martha Stewart
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with...
Author: Martha Stewart
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and...
Author: Martha Stewart
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.
Author: Martha Stewart
Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.
Author: Martha Stewart
This dessert treat combines the healthy benefits of bananas and chocolate.
Author: Martha Stewart
This delicious recipe is courtesy of Amy Scherber and Toy Kim Dupree and can be found in "The Sweeter Side of Amy's Bread."
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, with a smoother texture.
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Author: Martha Stewart
This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.
Author: Martha Stewart
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
Author: Martha Stewart
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Author: Martha Stewart
Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
Author: Martha Stewart
If you love the apple-cider doughnuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey doughnut, made a little more wholesome with whole-wheat...
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with...
Author: Martha Stewart
A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.
Author: Martha Stewart
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.
Author: Martha Stewart