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....
Author: Martha Stewart
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking....
Author: Martha Stewart
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia,...
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...
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Author: Martha Stewart
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy...
Author: Martha Stewart
With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your...
Author: Shira Bocar
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Author: Martha Stewart
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld...
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete...
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the...
Author: Martha Stewart
The holidays wouldn't be complete without a jar of these spice cookies.
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...
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Author: Martha Stewart
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete...
Author: Martha Stewart
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
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...
Author: Martha Stewart
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Author: Martha Stewart
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting...
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
For the true lemon lover, these crisp cookies are the perfect treat.
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...
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
This cake frosting is named for the length of time it must be beaten in the final stage.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Author: Martha Stewart
Use this lemon glaze with our Glazed Lemon Pound Cake.
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...
Author: Martha Stewart
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.
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
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to...
Author: Martha Stewart
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices --...
Author: Martha Stewart
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Author: Martha Stewart
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Author: Martha Stewart
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Author: Martha Stewart
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer...
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon...
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once...
Author: Martha Stewart
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed...
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad...
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
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