These cookie bars can be made up to three days ahead and stored in a cool place.
Author: Martha Stewart
To create the lightest and fluffiest results for this popular and delectable French dessert, beat egg whites in a copper bowl. This recipe comes from Jody...
Author: Martha Stewart
Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland. These pecan sandies are simply...
Author: Martha Stewart
This traditional peanut brittle recipe has been adapted from Martha Stewart Living, October 1996. It makes for a lovely salty and sweet dessert.
Author: Martha Stewart
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers...
Author: Martha Stewart
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
Author: Martha Stewart
Mint chocolate cleverly cut into the shape of footballs, plus a thick layer of buttercream, embellish this chocolate cake that's perfect for any Super...
Author: Martha Stewart
This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough,...
Author: Martha Stewart
The apples in this vanilla-scented cake explain the pudding's name and tempting qualities.
Author: Martha Stewart
This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.
Author: Martha Stewart
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Author: Martha Stewart
Smooth and creamy, this chilled dessert can be made ahead and served when you need it.
Author: Martha Stewart
Fragrant warming spices flavor this ice cream inspired by the spiced tea of Indian origin.
Author: Martha Stewart
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and...
Author: Martha Stewart
White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on...
Author: Martha Stewart
Give homemade marshmallows to friends and family this holiday season. Also Try:Peppermint Marshmallows
Author: Martha Stewart
This rich dessert is based on a classic recipe from Philadelphia; it's much easier to make than traditional ice cream.
Author: Martha Stewart
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Author: Martha Stewart
It's amazing what you can do with basic pantry ingredients. Here, buttermilk is spiced with cardamom, nutmeg, and vanilla, then baked in a flaky piecrust...
Author: Martha Stewart
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces...
Author: Martha Stewart
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional...
Author: Martha Stewart
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Author: Martha Stewart
Four layers of light and airy sponge cake are stacked and assembled using a rich, caramel-based buttercream. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering...
Author: Martha Stewart
Talk about pretty in pink! Five different shades of vanilla cake are layered with strawberry jam and rich Swiss meringue buttercream here. The same frosting...
Author: Martha Stewart
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made...
Author: Martha Stewart
Stash one of these rich treats in a lunchbox or Halloween-party favor bag. Mini marshmallows, semisweet chocolate chips, and chopped walnuts top the chocolate...
Author: Martha Stewart
Author: Martha Stewart
For a colorful embellishment, place these delicate strips on top of our Zucchini Bundt Cake with Orange Glaze.
Author: Martha Stewart
This cherry tomato tart recipe is courtesy of chef Michel Roux.
Author: Martha Stewart
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate...
Author: Martha Stewart
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Author: Martha Stewart
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because...
Author: Martha Stewart
This flourless cake is incredibly light and moist.
Author: Martha Stewart
This creamy pudding serves as the filling in our Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.
Author: Martha Stewart
A rectangular pecan tart, inspired by the praline, a candy popular in Texas, combines toasted nuts, corn syrup, and brown sugar.
Author: Martha Stewart
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then...
Author: Martha Stewart
There are many good-quality regional root beers. Buy the best one you can find in your area.
Author: Martha Stewart
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known...
Author: Martha Stewart
Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.
Author: Martha Stewart
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes...
Author: Martha Stewart
Give caramel the eggnog treatment by spiking the chewy candies with brandy, nutmeg, allspice, and cloves.
Author: Martha Stewart
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness;...
Author: Martha Stewart
Author: Martha Stewart