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
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
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
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
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
A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter you can find.
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
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Author: Martha Stewart
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
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
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
Author: Martha Stewart
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Author: Martha Stewart
This simple, elegant dessert satisfies a sweet tooth without being too rich.
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 peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
Irresistible desserts don't need a mile-long ingredient list or an elaborate prep -- and this tempting crisp proves it.
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
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
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
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Author: Martha Stewart
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Author: Martha Stewart
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Author: Martha Stewart
Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.
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
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat...
Author: Martha Stewart
Author: Martha Stewart
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Author: Martha Stewart
Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied pecan topping takes it over the top.
Author: Martha Stewart
A checkerboard of vanilla and chocolatesquares nestled in papercandy cups in contrastingcolors is a gift that's bothbeautiful and delicious.
Author: Martha Stewart
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients,...
Author: Martha Stewart
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Author: Martha Stewart
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with...
Author: Martha Stewart
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Author: Martha Stewart
Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.
Author: Martha Stewart
Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.
Author: Martha Stewart
Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.
Author: Martha Stewart
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an...
Author: Martha Stewart
This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.
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
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Author: Martha Stewart