This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Author: Martha Stewart
This recipe for caramel frosting, which goes with Dr. Maya Angelou's caramel cake, can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
This delicious dessert recipe is courtesy of Rebecca Beaton.
Author: Martha Stewart
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Author: Martha Stewart
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Author: Martha Stewart
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
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
These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.
Author: Martha Stewart
This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients...
Author: Martha Stewart
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Author: Martha Stewart
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen...
Author: Martha Stewart
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Author: Martha Stewart
One of Martha's all-time favorite gelatin desserts, blancmange is like a large-format panna cotta. In French, 'blanc' means white and 'manger' means to eat. Martha ups the ante by making hers with cinnamon-steeped...
Author: Martha Stewart
These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and...
Author: Shira Bocar
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
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Author: Martha Stewart
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Author: Martha Stewart
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of...
Author: Lauryn Tyrell
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
What could make traditional red velvet cake even better? Chocolate, of course!
Author: Martha Stewart
This lemon bundt cake is the perfect addition to any springtime dinner party.
Author: Martha Stewart
Use this fluffy orange cream-cheese frosting recipe with our Carrot-Ginger Layer Cake.
Author: Martha Stewart
In this recipe from Dani Cone's "Cutie Pies," mini pies baked in muffin tins provide perfectly portioned desserts for dinner guests.
Author: Martha Stewart
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.
Author: Martha Stewart
Arguably, this is the best idea for a combination anyone has ever had.
Author: Martha Stewart
This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.
Author: Martha Stewart
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth...
Author: Martha Stewart
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the...
Author: Martha Stewart
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
Author: Martha Stewart
As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.
Author: Martha Stewart
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.
Author: Martha Stewart
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
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
These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Author: Martha Stewart
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
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
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter flavor, sprinkle cookies with salted peanuts before...
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
Combine crunchy almonds and sweet dark chocolate for a delicious dessert that's actually healthy to eat.
Author: Martha Stewart
The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make?
Author: Martha Stewart