To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any...
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
The creamy lemon tart recipe takes advantage of peak lemon season.
Author: Martha Stewart
Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.
Author: Martha Stewart
One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.
Author: Martha Stewart
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
Author: Martha Stewart
Apple pie can keep its blue-ribbon status-the apple galette is easier to make than pie, has rustic good looks, and a delicious flavor. Just roll the dough; pile on fruit; fold the edges over in a lovely,...
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
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Author: Martha Stewart
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704...
Author: Martha Stewart
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.
Author: Martha Stewart
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes...
Author: Martha Stewart
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school bake sale. Any sweet, firm variety of apple will work in this recipe, which was developed...
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Author: Martha Stewart
Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.
Author: Martha Stewart
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Author: Martha Stewart
Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of...
Author: Martha Stewart
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations...
Author: Martha Stewart
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Author: Martha Stewart
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need...
Author: Martha Stewart
Deep, dark chocolate, rich caramel, and a sprinkling of fleur de sel atop a shortbread crust make a contemporary combination with timeless appeal. Martha made this recipe on Martha Bakes episode 405.
Author: Martha Stewart
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Author: Martha Stewart
This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.
Author: Martha Stewart
The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.
Author: Martha Stewart
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and...
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...
Author: Martha Stewart
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate...
Author: Martha Stewart
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Author: Martha Stewart
You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.
Author: Martha Stewart
This recipe for bread pudding is courtesy of Chef Vitaly Paley and can be found in "The Paley's Place Cookbook."
Author: Martha Stewart
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Author: Martha Stewart
Black or red raspberries (or both!) are tossed into a rich cake batter for the base of this fruit dessert. A buttery crumb topping is generously sprinkled on top and the whole thing is baked until golden...
Author: Martha Stewart
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Author: Martha Stewart
This rice pudding made with grains of creamy Arborio rice is flavored by orange juice, lemon zest, vanilla, and heavy cream.
Author: Martha Stewart
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Author: Martha Stewart
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Author: Martha Stewart
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Author: Martha Stewart
Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Author: Martha Stewart
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
Author: Martha Stewart
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Author: Martha Stewart