To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries...
Author: Martha Stewart
Ask any pastry chef about frostings and they'll tell you that there's nothing like a good basic vanilla buttercream. This American-style vanilla buttercream from chef Billy Reece of Billy's Bakery in NYC...
Author: Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Author: Martha Stewart
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will...
Author: Martha Stewart
Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie...
Author: Martha Stewart
Author: Martha Stewart
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Author: Martha Stewart
These traditional spice cookies are just right for the holidays.
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
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Author: Martha Stewart
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary...
Author: Martha Stewart
Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Author: Martha Stewart
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
Author: Martha Stewart
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's...
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Author: Martha Stewart
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Author: Martha Stewart
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate...
Author: Martha Stewart
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist...
Author: Martha Stewart
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
Author: Martha Stewart
Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.
Author: Martha Stewart
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Author: Martha Stewart
This savory, double-crusted pie is delicious served warm or chilled.
Author: Martha Stewart
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil....
Author: Martha Stewart
This recipe comes from Martha's "Pies & Tarts."
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with...
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Author: Martha Stewart
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and...
Author: Martha Stewart
A delicate flavor and light texture keep this Classic Seven-Minute Frosting from being overwhelming. Coconut cake or lemon meringue cake are excellent bases for this frosting.
Author: Martha Stewart
Cocoa powder plus semisweet chocolate chunks provide a double-dose of chocolate in these dunkable, giftable cookies. Martha prepared this recipe in Episode 501 of "Martha Bakes."
Author: Martha Stewart
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
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
If a parfait and an ice cream bar got together, the logical conclusion would be this refreshing frozen treat. Greek yogurt, honey, and puréed fruit (we used strawberry, blueberry, and mango) are swirled...
Author: Riley Wofford
Whether the stuff's jazzing up pie, dripping with fudge, or simply solo, we all scream for this old-fashioned vanilla ice cream.
Author: Martha Stewart
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to...
Author: Martha Stewart
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Author: Martha Stewart