Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Author: Martha Stewart
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
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
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
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
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
Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing...
Author: Martha Stewart
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Author: Martha Stewart
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Spinach-Cheese, Chicken-Pear,...
Author: Martha Stewart
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
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
Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.
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
You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the...
Author: Martha Stewart
Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef behind the much-lauded all-day cafe La Mercerie in New York, learned this version from her grandmother. The...
Author: Martha Stewart
This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.
Author: Martha Stewart
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Author: Martha Stewart
This mousse whips up in 25 minutes and is a light and airy treat for any occasion.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
These summery tarts are bursting with berries and crème fraîche. Allow guests to fill their own tarts at the table, so that the shells don't become soggy.
Author: Martha Stewart
In this classic with a twist, the complex flavors of brown butter and bourbon breathe new life into sweet and nutty pecan pie. Traditionalists and modernists alike will appreciate the enhancement of familiar...
Author: Martha Stewart
Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts.
Author: Martha Stewart
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Author: Martha Stewart
Cozy up to this simple, comforting recipe for bread pudding. Martha layers pillow-y slices of brioche into a deep-dish casserole, and tops them with a custard made from a base of eggs, sugar, and cream....
Author: Martha Stewart
Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.
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: Lemon and Almond Brittle, Pine Nut...
Author: Martha Stewart
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations...
Author: Martha Stewart
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Author: Martha Stewart
Stiffened, sweetened egg whites can be used for many purposes -- for simple cookies such as these kisses, for vacherin and dacquoise, and as the base of a wedding cake frosting. This recipe is from "Entertaining,"...
Author: Martha Stewart
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Author: Martha Stewart
Author: Martha Stewart
These cookies are easy to make and no flour is required.
Author: Martha Stewart
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Author: Martha Stewart
In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.
Author: Martha Stewart
Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great recipe to make a night in advance.
Author: Martha Stewart
Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a...
Author: Martha Stewart
Skip the movie theater and still indulge your kids' popcorn cravings -- this extra-crunchy version (with some sweetness) will make them applaud right at home.
Author: Martha Stewart
For extra fudgy results, the cake should be baked the night before it is to be served.
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
It's super tall, super moist, and altogether irresistible. Buttermilk and vegetable oil are the MVP ingredients in our delicious yellow cake.
Author: Martha Stewart
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this...
Author: Martha Stewart
Some say ma'amoul, a popular Middle Eastern cookie stuffed with date puree, is a reminder that at the end of the fasting period, there's a sweet reward. Stamped with geometric designs, they make beautiful...
Author: Martha Stewart
One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants....
Author: Martha Stewart
These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.
Author: Martha Stewart
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.
Author: Martha Stewart
Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile,...
Author: Martha Stewart