An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake...
Author: Martha Stewart
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
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
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Author: Martha Stewart
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Author: Martha Stewart
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet...
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
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 quick and easy treat is ideal for a warm summer night.
Author: Martha Stewart
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
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
Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.
Author: Martha Stewart
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and...
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
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
Author: Martha Stewart
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.
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
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
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and...
Author: Martha Stewart
Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.
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
Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked...
Author: Martha Stewart
Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based...
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
Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies. Use this dough to make Santa's Snowflakes, Orange Spritz,...
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
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
If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used...
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
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy...
Author: Sarah Carey
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the...
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
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Author: Martha Stewart
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
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart
These crunchy sweet treats are delicious after school or dinner.
Author: Martha Stewart
Creamy coconut takes center stage in this sweet cookie from Maury Rubin of Birdbath Bakery.
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
Rich orange-flavored pastry cream is sandwiched between layers of meringue-topped yellow cake in this decadent dessert. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
For a healthier version, you may substitute the ice cream for frozen yogurt or any other ice cream alternatives.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
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
Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
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
When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.
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
This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."
Author: Martha Stewart