Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes...
Author: Martha Stewart
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls...
Author: Martha Stewart
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery....
Author: Martha Stewart
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Author: Martha Stewart
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Author: Martha Stewart
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Author: Martha Stewart
No one can resist these cloud-like cookies studded with chocolate chips.
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Author: Martha Stewart
A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red...
Author: Martha Stewart
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
Author: Martha Stewart
For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping.
Author: Martha Stewart
This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
Author: Martha Stewart
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
Author: Martha Stewart
These salty-sweet-crunchy confections make the best snack.
Author: Martha Stewart
A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.
Author: Martha Stewart
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Author: Martha Stewart
Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.
Author: Martha Stewart
Use this recipe to frost your favorite layer cake.
Author: Martha Stewart
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor,...
Author: Martha Stewart
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful...
Author: Martha Stewart
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
Author: Martha Stewart
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Author: Martha Stewart
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Author: Martha Stewart
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from...
Author: Martha Stewart
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Author: Martha Stewart
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's...
Author: Martha Stewart
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Author: Martha Stewart
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Author: Martha Stewart
These crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries fordried cranberries, which arejust as tart and a...
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Author: Martha Stewart
This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.
Author: Martha Stewart
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's...
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping...
Author: Martha Stewart
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Author: Martha Stewart
This simple, elegant dessert satisfies a sweet tooth without being too rich.
Author: Martha Stewart
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
Author: Martha Stewart
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts:...
Author: Martha Stewart
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Author: Martha Stewart