Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served...
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
Infusing the milk with toasted coconut gives these custards a subtle, nutty flavor.
Author: Martha Stewart
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
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
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
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
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
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Author: Martha Stewart
These crunchy cookies get a flavorful kick from black pepper and cinnamon.
Author: Martha Stewart
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Author: Martha Stewart
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook...
Author: Martha Stewart
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Author: Martha Stewart
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Author: Martha Stewart
These cones are best made on a flat decorative iron. It is also possible to make them crepe style in a nonstick pan.
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
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
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
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.
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
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
Author: Martha Stewart
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
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
Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.
Author: Martha Stewart
This rustic tart takes its inspiration from the French tarte tatin. Use our Pie Dough recipe for the crust.
Author: Martha Stewart
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet...
Author: Martha Stewart
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Author: Martha Stewart
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
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
For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.
Author: Martha Stewart
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Author: Martha Stewart
Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbled pecan-oat topping.
Author: Martha Stewart
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
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
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark...
Author: Martha Stewart
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool before storing in an airtight container.
Author: Martha Stewart
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.
Author: Martha Stewart
These simple pies show off the bright, tangy sweetness of poached apricots.
Author: Martha Stewart
This orange glaze is the perfect addition to the pumpkin spice cake recipe by viewer Donnell Chambers.
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
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
Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.
Author: Martha Stewart
This sweet treat with a taste of the tropics can be savored all year long.
Author: Martha Stewart