Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made...
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
Deliciously caramelized and juicy peaches with a hint of cinnamon and bourbon (or rum) make the dreamiest ice cream topping. Martha made this recipe on Martha Bakes episode 505.
Author: Martha Stewart
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
Author: Martha Stewart
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
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 end and a plunger at the other-to press the cookies...
Author: Martha Stewart
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Author: Martha Stewart
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Author: Martha Stewart
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Author: Martha Stewart
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.
Author: Martha Stewart
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat...
Author: Martha Stewart
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's...
Author: Martha Stewart
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form...
Author: Martha Stewart
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time will vary depending on the cake size.
Author: Martha Stewart
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Author: Martha Stewart
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Author: Martha Stewart
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
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
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Author: Martha Stewart
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Author: Martha Stewart
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining....
Author: Martha Stewart
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners'...
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 Allysa Torey's Home Kitchen."
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission...
Author: Martha Stewart
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Author: Martha Stewart
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Author: Martha Stewart
Add these chunky, sweet treats to your holiday dessert menu.
Author: Martha Stewart
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened...
Author: Martha Stewart
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
Author: Martha Stewart
Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour...
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
Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of 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, which comes from Matt Lewis' Baked: New Frontiers...
Author: Martha Stewart
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Author: Martha Stewart
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
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
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery....
Author: Martha Stewart
Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.
Author: Martha Stewart
This recipe from Margaret Haen, of Sheboygan, Wisconsin, uses a pound and a half of apples, making the cake dense and moist.
Author: Martha Stewart
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.
Author: Martha Stewart
Author: Martha Stewart