Martha Stewart's Favorite Dessert Recipes

This recipe comes from Martha's daughter Alexis. Unlike traditional recipes, the batter produces very flat and crisp chocolate-chip cookies. Use an ice-cream scoop to ensure even baking and uniform size and remember that they spread wide on the pan during baking.

A classic lemony flavor; a chewy texture; and glistening, crackly tops created with a double sprinkling of sanding sugar--these large cookies have it all.

Martha likes the beautiful drawn icing decoration on these patriotic cookies.

These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds, orange zest, or other flavorings. This recipe is adapted from Martha's book "Entertaining."

Doesn't everyone love a brownie? And Martha likes hers fudgy rather than cakey.

This is a wonderful variaton on the blondie, the brown butter gives an extra-rich toffee flavor. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

Light and brightly flavored, this classic bar cookie is one of Martha's all-time favorites.

This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

With its distinctive look, this popular cupcake is a top contender for favorite flavor.

These light, tender layers, made from the ultimate white cake recipe, are interspersed with tart lemon curd and surrounded by fluffy clouds of meringue-based peaks of Seven-Minute Frosting.

This towering creation of tender sour-cream cake, coconut filling, and piles of fluffy frosting is the last word in coconut.

This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.

Martha likes angel food cake served with an elderflower syrup. You'll need to plan ahead to make it: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.

This devilishly delicious all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

This rich, creamy cake recipe, from chef David Waltuck, tastes delicious unembellished, but you could also try it dusted with confectioners' sugar and topped with a berry compote or poached peaches and whipped cream.

Flaky pate brisee pastry encases three different kinds of apples in this favorite pie, and it tastes even better the day after it has been baked.

Watch Martha make Mile-High Apple Pie.

This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.

Martha likes this recipe for New York Crumb Cake from Sara Foster, owner of Foster's Markets in the Raleigh-Durham area of North Carolina.

Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious profiteroles dessert. This recipe was adapted from a version in "Entertaining."

Watch Martha make pate a choux.

Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch.

This beautiful cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

A spiced fruit dessert with buttered breadcrumbs or cake-crumb topping that turns golden brown as it cooks. Who was Betty? No one seems to know. Our individual Bettys have two layers of Bartlett pears. In between and on top is a blend of torn sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider.

A classic cobbler is a fruit dessert with a thick top layer of crust. In this version, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.

This dessert has British origins: a crumble is a blend of berries or other fruit with a textured sugary topping, often with oats, the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.

A buckle is a decadent dessert hybrid: cakelike cobbler with a crumble topping.

A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove; it is often called a slump. Our grunt has blackberries and raspberries that simmer together. Then dollops of ginger-spiked dumpling batter are added to the pan, to steam in berry juice. Give everyone a dumpling and a splash of heavy cream.

A rich, buttery loaf like this is wonderful with morning coffee and it can also be used to make a really decadent French toast.