+1-214-701-9955
- Gardening For Food. A better way of living
This recipe is a classic from Martha's first book—and it's still our favorite.
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 "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Simple and delicious, these muffins are a perfect way to use up overripe bananas.
Use this basic gingerbread recipe to make cutout cookies in various shapes. Our favorites are gingerbread boys and girls in different sizes, decorated with white royal icing and currant "buttons."
No tomatoes here! Just creamy avocados amped up with lime juice, onion, jalapeno, and cilantro.
This salty-sweet treat is made on the stovetop with just 5 ingredients
Serve this rich, creamy no-cook dipping sauce with our Crispy Squash Fries, or enjoy it with crudités.
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're also nut- and gluten-free).
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
Are you team chewy brownies? Then this is the recipe for you. It uses a combination of oil and butter; the oil gives the chewy texture, while the butter provides the rich mouthfeel we love. (Light brown sugar also adds to the chewiness and offers a touch of caramel flavor.) Use the best-quality unsweetened chocolate you can find for these brownies—chocolate is the main flavor, so it really makes a difference to the finished dessert. Pro tip: If you like a crackly crust, mix the chocolate, sugar, and eggs together until they are shiny.
They’re the dessert of fall.
Inspired by the classic pie, this recipe for key limes bars is deliciously quick and easy.
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
These cookie bars can be made up to three days ahead and stored in a cool place.
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle.
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.
