You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Author: Martha Stewart
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala...
Author: Martha Stewart
For the true lemon lover, these crisp cookies are the perfect treat.
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
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
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 -- cinnamon, nutmeg, allspice, and cloves.
Author: Martha Stewart
This cake frosting is named for the length of time it must be beaten in the final stage.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
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
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.
Author: Martha Stewart
The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart
Try Martha Stewart's quick and easy cream cheese frosting recipe. Cream cheese frosting is a delicious delight atop cupcakes and a favorite on pumpkin cake, carrot cake, and more.
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.
Author: Martha Stewart
Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon...
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....
Author: Martha Stewart
Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.
Author: Martha Stewart
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
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, creates a homey and irresistible teatime dessert....
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 mixer (a standing mixer will take even less time)....
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
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
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
Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then,...
Author: Shira Bocar
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
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
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 the pie is baked.
Author: Martha Stewart
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even...
Author: Martha Stewart
Shake up your typical milk shake with a touch of malted milk -- it'll add an irresistible flavor that will make you feel transported to an old soda shop.
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
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 dough. To make the cookies all the same size, use...
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
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
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
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
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
Author: Martha Stewart
Adapted from "Commander's Kitchen," by Ti Martin and Jamie Shannon,Copyright 2000by Commander's Palace, Inc. Used by Permission of Broadway Books, a Division ofRandom House.
Author: Martha Stewart
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges,...
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
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
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
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
Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.
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 stack a tower of chrusciki on a pressed-glass cake...
Author: Martha Stewart