facebook share image   twitter share image   pinterest share image   E-Mail share image

Easy Fruit Juice Gelatin

Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.

Author: Martha Stewart

Simple Lemon Cake

Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake...

Author: Martha Stewart

Magnolia Bakery Vanilla Buttercream

Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and...

Author: Martha Stewart

Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time...

Author: Martha Stewart

Easiest Rice Pudding

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Author: Martha Stewart

Giant Sugar Cookies

Start filling up your cookie jar with those popular treats.

Author: Martha Stewart

Easy Peach Potpie

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon...

Author: Martha Stewart

Oatmeal Chocolate Chip Cookie

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way...

Author: Martha Stewart

Hazelnut Cookies

The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies...

Author: Martha Stewart

Banana Cupcakes with Honey Cinnamon Frosting

For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.

Author: Martha Stewart

New York Style Cheesecake

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight....

Author: Martha Stewart

Pumpkin Chiffon Pie

Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin...

Author: Martha Stewart

Mexican Hot Chocolate Cookies

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Author: Martha Stewart

Boston Cream Pie

Don't let the name fool you-this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our...

Author: Martha Stewart

Lemon Cream Pie

Serve up a slice of sunshine with this fluffy cream pie

Author: Martha Stewart

Chocolate Wafer Crust

Use this recipe to make our Espresso Cream Pie.

Author: Martha Stewart

Apple Pecan Cake

This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.

Author: Martha Stewart

Lemon Cornmeal Cake

Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe...

Author: Martha Stewart

Basic Buttercream

Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

Author: Martha Stewart

Hot Milk Cake

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

Classic Peanut Butter Cookies

For the best texture, use regular, not natural, peanut butter.

Author: Martha Stewart

Chocolate Covered Marshmallow Cookies

Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events...

Author: Martha Stewart

Chocolate Dipped Shortbread Hearts

These Valentine's treats make will make everyone feel special.

Author: Martha Stewart

Brown Sugar Butternut Squash Pie

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our...

Author: Martha Stewart

Gateau Basque

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a...

Author: Martha Stewart

Lemon Blueberry Tart

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...

Author: Martha Stewart

Coffee Creme Brulee

These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.

Author: Martha Stewart

Pecan Oat Crumble

Use this recipe to make our Caramel Apple Sundae.

Author: Martha Stewart

Raspberry Coulis

Use this recipe when making our Fig Holiday Roll.

Author: Martha Stewart

Martha's Scottish Shortbread

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...

Author: Martha Stewart

Mother's Sour Cream Cookies

This simple, not-too-sweet cookie recipe comes from author Elizabeth Gilbert's "At Home on the Range," a republication of her great-grandmother's 1947...

Author: Martha Stewart

Chocolate Pecan Drop Cookies

This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Author: Martha Stewart

Grilled Peaches

Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't...

Author: Martha Stewart

Simple Meringue

This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.

Author: Martha Stewart

Lighter Chicken Potpie

A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter...

Author: Martha Stewart

Hazelnut Meringues

For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.

Author: Martha Stewart

Divinity Candy

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping...

Author: Martha Stewart

Momma Reiner's Chocolate Covered Marshmallows

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.

Author: Martha Stewart

Raspberry Cream Layer Cake

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light...

Author: Martha Stewart

Barbie Birthday Cake

When assembling the cake, use a new doll and wrap it in plastic before putting it in the center of the cake. Candles should absolutely not be used, because...

Author: Martha Stewart

Devil's Food Cupcakes with Chocolate Ganache Frosting

This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.

Author: Martha Stewart

Chocolate Strawberry Ice Cream Sandwiches

Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie...

Author: Martha Stewart

Cranberry Pear Crisp

Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water;...

Author: Martha Stewart

Peppermint Bark

Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water...

Author: Martha Stewart

Tangy Lemon Squares

With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.

Author: Martha Stewart

Basic Shortbread

This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

Author: Martha Stewart

Chocolate Black Pepper Cookies

These crunchy cookies get a flavorful kick from black pepper and cinnamon.

Author: Martha Stewart

Chocolate Caramel Pecan Clusters

Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.

Author: Martha Stewart

Chocolate Toffee Oatmeal Drop Cookies

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

Author: Martha Stewart

Cranberry Clafouti

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

Author: Martha Stewart