Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Author: Martha Stewart
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Author: Martha Stewart
Serve these crunchy biscotti as a complement to Drunken Cherries with Mascarpone Cream. Recipe adapted from Mindy Fox, author of A Bird in the Oven and Then Some (Kyle Books; 2010).
Author: Martha Stewart
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which...
Author: Martha Stewart
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Author: Martha Stewart
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Author: Martha Stewart
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Author: Martha Stewart
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top...
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Author: Martha Stewart
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.
Author: Martha Stewart
Use this recipe when making our Almond Custard Cake.
Author: Martha Stewart
Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.
Author: Martha Stewart
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't...
Author: Martha Stewart
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's...
Author: Martha Stewart
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
Author: Martha Stewart
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Author: Martha Stewart
In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon...
Author: Martha Stewart
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a...
Author: Martha Stewart
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu, which means Christmas tart in Finnish.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart
These crunchy, spiced cookies are just right for the holidays.
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
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 Pie.
Author: Martha Stewart
In this version of the classic upside-down cake, the plum slices replace traditional pineapple and are arranged decoratively like rooftop shingles, completely covering the bottom of the pan.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
These moon-shaped almond cookies covered in vanilla-scented sugar are traditional Austrian treats.
Author: Martha Stewart
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the...
Author: Martha Stewart
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Author: Martha Stewart
These crisp-chewy cookies have a great buttery taste and a nice note of fresh vanilla.
Author: Martha Stewart
This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Author: Martha Stewart
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to...
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold...
Author: Martha Stewart
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Author: Martha Stewart
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb,...
Author: Martha Stewart
These make-ahead custards are infused with vanilla bean and nutmeg for a simple, delicious dessert.
Author: Martha Stewart