This recipe from Margaret Haen, of Sheboygan, Wisconsin, uses a pound and a half of apples, making the cake dense and moist.
Author: Martha Stewart
A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart
We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead...
Author: Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream...
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
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji,...
Author: Martha Stewart
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
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
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Author: Martha Stewart
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries. We promise that you'll want to eat this berry dessert all summer long.
Author: Martha Stewart
Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends...
Author: Martha Stewart
Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream...
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Author: Martha Stewart
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients,...
Author: Martha Stewart
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while...
Author: Martha Stewart
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Author: Martha Stewart
Can't decide which is your favorite, chocolate or peanut butter fudge? Solve the conundrum with this deluxe, double-layer treat.
Author: Martha Stewart
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Author: Martha Stewart
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam....
Author: Martha Stewart
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Author: Martha Stewart
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
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
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.
Author: Martha Stewart
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
Author: Martha Stewart
This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to...
Author: Greg Lofts
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
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients...
Author: Martha Stewart
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Author: Martha Stewart