The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Author: Martha Stewart
This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple...
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Author: Martha Stewart
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying...
Author: Martha Stewart
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Author: Martha Stewart
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Author: Martha Stewart
Use any combination of nuts you like, or just one kind, to make this sweet and crunchy nut brittle dessert.
Author: Martha Stewart
Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating a very moist bite.
Author: Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Author: Martha Stewart
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Author: Martha Stewart
The homemade version of this classic candy is considerably better than what you used to get in your trick-or-treat bucket.
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
Author: Martha Stewart
Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.
Author: Martha Stewart
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.
Author: Martha Stewart
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Author: Martha Stewart
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which brings out the best in everything it touches: Fresh...
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
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
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Author: Martha Stewart
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
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
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
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
Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee...
Author: Martha Stewart
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
This updated version of the classic Philadelphia float is flavored with mandarin oranges and a dash of vanilla for a simple, fuss-free dessert.
Author: Martha Stewart
This old-fashioned recipe combines a sour cream batter with a filling of sugar, instant coffee, and cocoa powder. To marbleize the cake, run a thin knife through the batter in several spots, creating swirls...
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
This orange glaze is the perfect addition to the pumpkin spice cake recipe by viewer Donnell Chambers.
Author: Martha Stewart
Oats, chocolate, nuts, dried fruit, coconut -- did we forget anything? If you like, swap dried tart cherries or cranberries for the raisins.
Author: Martha Stewart
Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.
Author: Martha Stewart
This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.
Author: Martha Stewart
Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbled pecan-oat topping.
Author: Martha Stewart
Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature,...
Author: Martha Stewart
Author: Martha Stewart
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
Author: Martha Stewart
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey...
Author: Martha Stewart