Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers...
Author: Martha Stewart
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
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
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
These colorful fruit jellies are simple to make and fun to eat.
Author: Martha Stewart
Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with...
Author: Martha Stewart
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Author: Martha Stewart
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch...
Author: Martha Stewart
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts:...
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
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji,...
Author: Martha Stewart
Lemon zest and vanilla extract give the tangy buttermilk filling incredible depth of flavor. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from...
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.
Author: Martha Stewart
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay...
Author: Martha Stewart
This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping...
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
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. Martha made this recipe on Martha Bakes 409.
Author: Martha Stewart
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
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" episode 713.
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
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Author: Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Author: Martha Stewart
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with...
Author: Martha Stewart
Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the...
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream...
Author: Martha Stewart
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Author: Martha Stewart
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries...
Author: Martha Stewart
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
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 of milk for the ultimate late night snack.
Author: Martha Stewart
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
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. Plump up each doughnut with your favorite fruit jam....
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