Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Author: Martha Stewart
These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.
Author: Martha Stewart
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Author: Martha Stewart
This fluffy vanilla cake gets it name (and flavor!) from the scalded milk in the batter. Martha made this recipe on episode 705 of Martha Bakes.
Author: Martha Stewart
Author: Martha Stewart
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Author: Martha Stewart
We skipped the cream on top to let the tropical custard filling be the star.
Author: Martha Stewart
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Author: Martha Stewart
Author: Martha Stewart
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English...
Author: Martha Stewart
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
Author: Martha Stewart
Author: Martha Stewart
Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.
Author: Martha Stewart
These little cookies showcase a perfect pairing of peanut butter and chocolate.
Author: Martha Stewart
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart
Patti Dall'Armi is famous for her desserts, in particular her pies. She achieves her delicate, crisp piecrusts by using shortening.
Author: Martha Stewart
Even nonbakers will find this traditional Passover cookie an easy-to-make dessert. With just four ingredients, the macaroons can be whipped up in under 20 minutes. Feel free to dip cooled macaroons in...
Author: Martha Stewart
Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.
Author: Martha Stewart
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Author: Martha Stewart
Full of citrus flavor, this recipe includes orange zest, sour cream, poppy seeds, and vanilla paste in the batter and orange juice in the luscious, easy icing. To serve, shower with more poppy seeds and...
Author: Martha Stewart
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Author: Martha Stewart
Use this recipe to make our Peanut Butter Whoopie Pies.
Author: Martha Stewart
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute...
Author: Martha Stewart
This jellylike sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the pan.
Author: Martha Stewart
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Author: Martha Stewart
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to...
Author: Martha Stewart
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus...
Author: Martha Stewart
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
Martha's made many versions of these cookies over the years. Her latest, greatest recipe boasts crisp edges, chewy centers, and best of all, lots and lots of chocolate chips -- a whopping 4 1/2 cups go...
Author: Martha Stewart
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
Satisfy your sweet tooth with this recipe that pairs gooey chocolate with salty, crunchy pretzels.
Author: Martha Stewart
Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.
Author: Martha Stewart
Caramel apples are a favorite autumnal dessert for a reason. Take your pick: Crisp, tart, juicy, sweet, crunchy. Apples are in season and perfect in these glazed desserts.
Author: Martha Stewart
These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.
Author: Martha Stewart
This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.
Author: Martha Stewart
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Author: Martha Stewart
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Author: Martha Stewart