Crisp and chewy at the same time, these Southern delicacies are simple to make, and they keep well in an airtight container.
Author: Martha Stewart
A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing...
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
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
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
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
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
Author: Martha Stewart
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
Author: Martha Stewart
These cupcakes will bring back fond memories of sweets Mom used to make.
Author: Martha Stewart
Not only do snickerdoodles taste delicious, but they also have a fun name! Finish off this classic snickerdoodles cookie recipe with a cinnamon-sugar dusting. After rolling the balls of dough in the cinnamon...
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
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.
Author: Martha Stewart
The recipe for this moist, dense, and not-too-sweet cake -- a slice is perfect for an afternoon snack -- comes from Jean Josephson of Portland, Oregon.
Author: Martha Stewart
A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.
Author: Martha Stewart
To make this easy yet impressive-looking dessert, peel a whole pineapple, stud it with cloves, and roll it in brown sugar and pepper. Then, just bake it low and slow. Serve it à la mode with our caramel...
Author: Riley Wofford
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Author: Martha Stewart
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Author: Martha Stewart
These homemade strawberry gelatins will put you off the box version for good.
Author: Martha Stewart
This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps...
Author: Martha Stewart
Author: Martha Stewart
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
Author: Martha Stewart
This pretty-in-pink salad becomes light and mousse-like when refrigerated overnight. Delicious as a refreshing side for a potluck picnic or served with roasted ham or turkey during the holidays, this easy...
Author: Martha Stewart
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. It makes an excellent healthy Easter dessert and...
Author: Martha Stewart
Our version of the classic ice cream treat replaces vanilla ice cream with hazelnut for an extra layer of flavor that's irresistible.
Author: Martha Stewart
You can also make these creamsicle-inspired pops in small disposable paper cups -- simply peel away the paper to unmold.
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
Author: Martha Stewart
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's...
Author: Martha Stewart
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
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Author: Martha Stewart
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Author: Martha Stewart
Author: Martha Stewart
This delicious cobbler recipe is courtesy of Virginia Willis and can be found in her cookbook, "Bon Appetit, Y'all."
Author: Martha Stewart
Pizzelle batter is cooked on a special iron (cialde iron), which gives them decorative patterns. Pizzelles can also be made into edible dessert cups -- fill these with berries and ice cream.
Author: Martha Stewart
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
Author: Martha Stewart
Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with...
Author: Martha Stewart
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Author: Martha Stewart
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.
Author: Martha Stewart
Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.
Author: Martha Stewart
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will...
Author: Martha Stewart
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Author: Martha Stewart
This dish is best when prepared a few hours ahead and served at room temperature.
Author: Martha Stewart
Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices.
Author: Martha Stewart
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
Author: Martha Stewart