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Soft and Chewy Chocolate Chip Cookies

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the...

Author: Martha Stewart

Apple Crisp

One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.

Author: Martha Stewart

Easy Pie Crust

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Author: Martha Stewart

Oatmeal Raisin Bars

These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.

Author: Martha Stewart

Crumb Topping

Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.

Author: Martha Stewart

Shepherd's Pie

You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never...

Author: Martha Stewart

Key Lime Pie

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master...

Author: Martha Stewart

Vanilla Frosting

Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.

Author: Martha Stewart

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

Classic Cream Puffs

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry...

Author: Martha Stewart

Thin and Crisp Chocolate Chip Cookies

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Author: Martha Stewart

No Bake Cheesecake

There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without...

Author: Martha Stewart

Swiss Meringue Buttercream

This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.

Author: Martha Stewart

Oatmeal Cranberry Cookies

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

Author: Martha Stewart

Easy White Icing

This easy white icing recipe yields a foolproof frosting for cakes and cupcakes.

Author: Martha Stewart

Basic Pie Dough for Apple Pie

This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

Author: Martha Stewart

Basic Pastry Dough

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Author: Martha Stewart

Classic Chicken Potpie

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken;...

Author: Martha Stewart

Basic Sugar Cookies

Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes...

Author: Martha Stewart

Chocolate Coconut Bars

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Author: Martha Stewart

Easy Chocolate Cake

If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.

Author: Martha Stewart

Quick & Easy Caramelized Pears

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Author: Martha Stewart

Creme Caramel

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Author: Martha Stewart

Almond Biscotti

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date...

Author: Martha Stewart

New York Crumb Cake

New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...

Author: Martha Stewart

Perfect Pie Crust

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Author: Martha Stewart

Candy Apples

Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.

Author: Martha Stewart

Banana Cake

Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by...

Author: Martha Stewart

Chocolate Mousse

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep...

Author: Martha Stewart

Whipped Frosting

Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.

Author: Martha Stewart

Apple Crumble

With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your bushel, try this classic crumble. Easy enough...

Author: Shira Bocar

Chocolate Oatmeal Raisin Cookies

If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.

Author: Martha Stewart

Dark Chocolate Frosting

This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful...

Author: Martha Stewart

Vanilla Pound Cake

How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!

Author: Martha Stewart

Apricot Dijon Glazed Chicken

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Author: Martha Stewart

Lemon Glaze for Glazed Lemon Pound Cake

Use this lemon glaze with our Glazed Lemon Pound Cake.

Author: Martha Stewart

Peanut Butter Cookies

Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.

Author: Martha Stewart

Creme Anglaise

This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.

Author: Martha Stewart

Candied Lemon Slices

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Author: Martha Stewart

Chocolate Bundt Cake

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Author: Martha Stewart

Glazed Lemon Cookies

For the true lemon lover, these crisp cookies are the perfect treat.

Author: Martha Stewart

Creamy Lemon Squares

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Author: Martha Stewart

Creme Brulee

One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee...

Author: Martha Stewart

Pate a Choux

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Author: Martha Stewart

Butter Mints

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces,...

Author: Martha Stewart

Lemon Cake

This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.

Author: Martha Stewart

Key Lime Bars

This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.

Author: Martha Stewart

Blueberry Crisp

This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

Author: Martha Stewart

Apple Pie

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Author: Martha Stewart

Peanut Brittle

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can...

Author: Martha Stewart