Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Author: Martha Stewart
This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.
Author: Martha Stewart
Serve these flavorful cookies with Supremed Citrus for a light dessert after a heavy meal.
Author: Martha Stewart
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Author: Martha Stewart
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Author: Martha Stewart
In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread softened vanilla ice cream onto one cake, swirling...
Author: Riley Wofford
Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.
Author: Martha Stewart
At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.
Author: Martha Stewart
Use this streusel recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Author: Martha Stewart
You can also try these tarts with firm, ripe pears instead of apples.
Author: Martha Stewart
Popular in the Midwest -- especially Ohio, the Buckeye State -- this peanut butter cup-like treat is made to resemble (and named after!) the nut of the buckeye tree.
Author: Martha Stewart
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Author: Martha Stewart
This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Author: Martha Stewart
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.
Author: Martha Stewart
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Author: Martha Stewart
Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Author: Martha Stewart
A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.
Author: Martha Stewart
This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Author: Martha Stewart
These delicate, crispy cookies have a lacelike appearance and are delicious served with tea -- or combine them with Melon with Orange-Ginger Syrup for an impressive dessert.
Author: Martha Stewart
Layers of different-colored dough are rolled into a log for these slice-and-bake rainbows. They're baked and halved into arcs while warm, then the lucky pots of gold are added. Allow time for chilling...
Author: Martha Stewart
Use this thick icing to decorate our Fruitcake Cookies.
Author: Martha Stewart
Grab a couple straws and get ready to be transported to a 1950s soda fountain counter -- or your favorite diner -- with this frothy chocolate malt that's ready in mere seconds.
Author: Martha Stewart
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Author: Martha Stewart
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Author: Martha Stewart
This recipe -- based on our Basic Butter Cookie Dough -- makes perfect holiday cookies, and cut-out cookies for any occasion.
Author: Martha Stewart
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.
Author: Martha Stewart
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Author: Martha Stewart
Dessert doesn't need to be really sweet to seem indulgent. Broiling apricots with a touch of brown sugar intensifies the fruit's flavor without adding too many calories.
Author: Martha Stewart
This delicious upside-down cake, made by John Barricelli, is from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Author: Martha Stewart
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Author: Martha Stewart
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode...
Author: Martha Stewart
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme,...
Author: Martha Stewart
This syrup has multiple uses. Try it on ice cream or mixed with seltzer.
Author: Martha Stewart
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Author: Martha Stewart
Use whatever jam you like as the filling for these little tarts.
Author: Martha Stewart
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and...
Author: Martha Stewart
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Author: Martha Stewart
This Pumpkin-Pecan Pie is two classic Thanksgiving desserts unexpectedly -- and deliciously -- combined.
Author: Martha Stewart
This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.
Author: Martha Stewart
For a fluffy topping that's a little different, sour cream is added to heavy whipping cream in this lightly-sweetened dessert topping. It provides a slightly tangy note that will balance out any rich pie-and...
Author: Greg Lofts
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered...
Author: Martha Stewart
This is a very sweet dessert to end a hearty meal.
Author: Martha Stewart