Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
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
This delicious dessert recipe is courtesy of Rebecca Beaton.
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
Author: Martha Stewart
Tangy cream cheese gets a hit of tartness and sweetness from fresh strawberries in this simple-yet-perfect cake filling, frosting-like recipe. It tastes simply delicious between layers of a classic chocolate...
Author: Martha Stewart
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped...
Author: Martha Stewart
Start filling up your cookie jar with those popular treats.
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
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
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
These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack.
Author: Martha Stewart
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Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
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
Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults...
Author: Martha Stewart
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Author: Martha Stewart
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a...
Author: Martha Stewart
Author: Martha Stewart
Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Author: Martha Stewart
Author: Martha Stewart
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Author: Martha Stewart
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Author: Martha Stewart
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Author: Martha Stewart
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
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
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
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
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
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out...
Author: Martha Stewart
This great bourbon cream anglaise recipe should be used in Virginia Willis's Mama's Angel Food Cake with Bourbon Creme Anglaise.
Author: Martha Stewart
A cup of strawberries adds intrigue to this party-ready summer cobbler, but feel free to use all apricots and let the stone fruit shine on its own.
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
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
Author: Martha Stewart
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's...
Author: Martha Stewart
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
Author: Martha Stewart
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Author: Martha Stewart
Ground oats replace flour in this easy delicious dessert. Use gluten-free oats to make it suitable for those with celiac.
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
This delicious nutmeg cookie recipe is courtesy of Abigail Breslin's great-grandmother.
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
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's...
Author: Martha Stewart