Dark Chocolate Cookies with Espresso(marthastewart.com)

1 cup all-purpose flour (spooned and leveled) 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled) 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Giant Sugar Cookies(marthastewart.com)Ingredients2 cups all-purpose flour, spooned and leveled 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 cups sugar, plus more for sprinkling 1 large egg 1 teaspoon pure vanilla extract 1/4 cup sour cream Directions Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.) Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

Peanut Butter Toffee Cookies(marthastewart.com)

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons unsalted butter, room temperature 1/2 cup sugar 1/2 cup smooth peanut butter 1 large egg 2 chocolate-covered toffee candy bars (1.4 ounces each), chopped Directions Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee. Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely. Cook's Note Store in an airtight container at room temperature, up to 2 days.

Outrageous Chocolate Cookies(marthastewart.com)8 ounces semisweet chocolate, roughly chopped 4 tablespoons unsalted butter 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup packed light-brown sugar 1 teaspoon pure vanilla extract 1 package (12 ounces) semisweet chocolate chunks Directions Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely. Cook's Note Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

Glazed Lemon Cookies(marthastewart.com)2 cups all-purpose flour, (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Lemon Glaze Directions Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour. Cook's Note Always zest the lemons (preferably with a Microplane tool) before juicing them. For orange- or lime-flavored cookies, substitute the zest and juice of those fruits.

Lemon Glaze2 cups confectioners' sugar 2 tablespoons finely grated lemon zest 1/3 cup fresh lemon juice Directions In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Giant Ginger Cookies(marthastewart.com)Ingredients2 1/2 cups all-purpose flour 2 1/4 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed light-brown sugar 1/2 cup granulated sugar, plus 1/3 cup for coating 6 tablespoons molasses 1 large egg Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper. With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes. Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl. Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

Brownie Cookies(marthastewart.com)

12 ounces bittersweet chocolate, chopped 1/2 cup all-purpose flour, (spooned and leveled) 1/4 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix). Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.

Apple Raisin Cookies(marthastewart.com)1 cup all-purpose flour, (spooned and leveled) 1 cup whole-wheat flour (spooned and leveled) 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt Ground cloves 1/2 cup (1 stick) unsalted butter, room temperature 1 cup packed dark-brown sugar 2 large eggs 3 tablespoons whole milk 1 Granny Smith apple, peeled, cored, and diced small 1 cup raisins 3/4 cup confectioners' sugar Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined. With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks. In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies. Cook's Note These cookies can be made up to 5 days ahead and stored in an airtight container at room temperature. To keep them looking pretty, glaze them just before serving.

Buttermilk Pancakes(marthastewart.com)Ingredients2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle 1 cup fresh blueberries (optional) Directions Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Banana Oat Smoothie(marthastewart.com)Ingredients1/4 cup old-fashioned rolled oats 1/2 cup plain low-fat yogurt 1 banana, cut into thirds 1/2 cup fat-free milk 2 teaspoons honey 1/4 teaspoon ground cinnamon Directions In a blender, combine oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately.

Pumpkin Bread Pudding with Dulce de Leche(marthastewart.com)

Unsalted butter, room temperature, for dish 1 can (15 ounces) pure pumpkin puree 1 cup whole milk 1/2 cup heavy cream 2 large eggs, lightly beaten 1/4 cup light-brown sugar 1/2 teaspoon coarse salt 3/4 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon anise seed, roughly chopped 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes 1/2 cup pecans, roughly chopped 1 cup homemade Dulce de Leche, or store-bought, warmed Directions Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche. Cook's Note To store, cover and refrigerate, up to 2 days.

Dulce de LecheIngredients6 cups whole milk 1 1/2 cups sugar 1/4 teaspoon coarse salt 3/4 teaspoon baking soda Directions In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.

Lebkuchen(marthastewart.com)3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground mace 1/4 teaspoon ground cloves 1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating 1/3 cup blanched hazelnuts (1 1/2 ounces), toasted 1/3 cup diced candied orange peel 1/3 cup diced candied lemon peel 4 Medjool dates, pitted and chopped 3 ounces almond paste, crumbled into small pieces 1/3 cup apricot jam 3 large eggs 3/4 cup packed light-brown sugar 1/2 cup plus 3 tablespoons confectioners' sugar 2 tablespoons whole milk Directions Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days). Preheat oven to 325 degrees. Using a 2-inch ice cream scoop ( 1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks. Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days.

White Chocolate Gingerbread Blondies(marthastewart.com)Vegetable-oil cooking spray 2 3/4 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature 1 1/4 cups packed light-brown sugar 1/2 cup plus 2 tablespoons granulated sugar 2 large eggs, plus 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup unsulfured molasses 10 ounces white chocolate, coarsely chopped Directions Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Cook's Note Blondies can be stored in an airtight container for up to 1 week.

Chewy Chocolate Gingerbread Cookies(marthastewart.com)Makes 2 dozenIngredients7 ounces best-quality semisweet chocolate 1 1/2 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tablespoon unsweetened Dutch-process cocoa powder 8 tablespoons (1 stick) unsalted butter 1 tablespoon freshly grated ginger 1/2 cup dark-brown sugar, packed 1/4 cup unsulfured molasses 1 teaspoon baking soda 1/4 cup granulated sugar DirectionsLine two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Speculaas(marthastewart.com)

3 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 teaspoon ground cardamom 1/4 teaspoon ground mace 1/4 teaspoon freshly ground white pepper Pinch of ground cloves 6 ounces (1 1/2 sticks) unsalted butter, softened 1 cup packed light-brown sugar 1/3 cup water Confectioners' sugar, for surface Directions Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl. Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour. Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks. Cook's Note Cookies will keep, covered, for up to 1 week.

Chocolate Gingerbread Squares(marthastewart.com)4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan 1/4 cup unsweetened cocoa powder, plus more for pan 3/4 cup all-purpose flour, (spooned and leveled) 1 teaspoon ground ginger 1 teaspoon pumpkin-pie spice 1/2 teaspoon baking soda 1/2 cup packed dark-brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners' sugar, for dusting (optional) Directions Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

Spice Slices(marthastewart.com)

2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon coarse salt 2 sticks unsalted butter, room temperature 2/3 cup sugar Directions Preheat oven to 350 degrees. Whisk together flour, spices, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and beat in flour mixture. Divide dough into 4 equal pieces, and form each into a 9 1/2-inch log. Place on parchment-lined baking sheets, and flatten each to a 2-inch width by pressing with the tines of a fork. Bake until golden around edges and firm to the touch, about 25 minutes. Transfer sheets to wire racks, and let cool for 10 minutes. Remove logs from sheets, and cut on the bias into 3/4-inch-thick slices. Let cool completely on wire racks. Cook's Note Spice slices can be stored in an airtight container at room temperature for up to 3 days.

Molasses Sandwich Cookies(marthastewart.com)

1 1/2 cups (spooned and leveled) all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup packed light-brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1/4 cup light unsulfured molasses Creamy molasses filling, (below) Directions Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside. In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms. Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart. Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely. Make Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups. Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).

Pfeffernussen(marthastewart.com)

1 1/4 cups confectioners' sugar 2 1/4 cups all-purpose flour 1/4 teaspoon freshly ground pepper 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup firmly packed light-brown sugar 1 large egg 1/4 cup unsulfured molasses 1/2 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.) Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.

Iced Hermits(marthastewart.com)For the Cookies1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Pinch of ground cloves 1 1/4 cups packed dark-brown sugar 1 large egg, plus 1 large egg yolk 1/4 cup unsulfured molasses 1 cup chopped candied ginger, cut into 1/4-inch pieces 3/4 cup raisins For the Icing1/4 cup packed light brown sugar 2 tablespoons whole milk, plus more if needed 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 cup sifted confectioner's sugar, plus more if needed Directions Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins. Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack. Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly. Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

Chewy Molasses Squares(marthastewart.com)

Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/4 teaspoon baking soda 1/4 teaspoon coarse salt 1/3 cup unsalted butter, room temperature 3/4 cup granulated sugar 1 cup unsulfured molasses 4 large egg whites 1/2 cup confectioners' sugar Directions Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat until combined. Transfer batter to dish and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board and cut into 1 1/2-inch squares. To serve, toss in confectioners' sugar to coat. Cook's Note Store uncoated squares in an airtight container at room temperature, up to 3 days.

Molasses Drops(marthastewart.com)

1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse salt 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 cup packed light-brown sugar 2 ounces (4 tablespoons) unsalted butter, melted 1/4 cup unsulfured molasses 1/4 cup whole milk 1 large egg, lightly beaten 1/4 cup finely chopped candied orange peel Sanding sugar, for rolling Directions Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel. Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool. Cook's Note Cookies can be stored at room temperature for up to 3 days.

Breton Butter Cake(marthastewart.com)

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 cup sugar 1 tablespoon pure vanilla extract 6 large egg yolks 2 3/4 cups all-purpose flour 1/4 teaspoon salt 1 large whole egg, lightly beaten Strawberry Compote Directions Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix. Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes. Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

One-Bowl Chocolate Cake(marthastewart.com)

Unsalted butter, softened, for pans 3/4 cup unsweetened Dutch cocoa powder, plus more for pans 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup low-fat buttermilk 3/4 cup warm water 3 tablespoons safflower oil 1 teaspoon pure vanilla extract Chocolate Frosting Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. Cook's Note Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.

Chocolate Frosting2 1/4 cups confectioners' sugar 1/4 cup unsweetened cocoa powder Pinch of salt 6 ounces cream cheese, room temperature 1 1/2 sticks unsalted butter, softened 9 ounces bittersweet chocolate, melted and cooled slightly 3/4 cup creme fraiche, or sour cream Sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

Fig Crumble Bars(marthastewart.com)Ingredients3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan 2 cups plus 2 tablespoons all-purpose flour, spooned and leveled 1 cup plus 2 tablespoons sugar 8 ounces dried Calimyrna figs (about 1 1/2 cups), stems removed 3/4 cup apple juice 1 teaspoon grated lemon zest Directions Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside. In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean. Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms. Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes. Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars. Cook's Note Store cookies in an airtight container at room temperature, up to 5 days.

Gingerbread Cookies with Lemon Icing(marthastewart.com)For the cookies:2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup granulated sugar 1 large egg 1/4 cup unsulfured molasses For the icing:2 tablespoons fresh lemon juice 1 1/3 cups confectioners' sugar Sanding or coarse sugar (optional) Directions Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days). Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks. Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired. Cook's Note Store cookies in airtight containers, up to 1 week.

Spiced Cardamom Cookies(marthastewart.com)5 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 tablespoon coarse salt 1 tablespoon ground cardamom 1 teaspoon ground allspice 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground cloves 8 ounces (2 sticks) unsalted butter, cut into pieces and softened 1 cup dark-brown sugar 1/2 cup granulated sugar 1/2 cup dark corn syrup 1/4 cup water 1/4 cup heavy cream, room temperature 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract Directions Whisk flour, baking soda, salt, cardamom, allspice, pepper, and cloves in a large bowl. Place butter in a mixer bowl. Bring sugars, corn syrup, and water to a boil in a large saucepan, stirring until sugar dissolves. Pour hot sugar mixture over butter, then beat on low speed until combined. Watch: Cardamom Cookies Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined. Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight (or freeze for up to 1 month; thaw in the refrigerator). Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Alternatively, the dough can be rolled out to 1/16-inch thickness for a crisper cookie. Place a lightly floured plastic faux-bois mat (available from Chinese Clay Art) on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough. Carefully remove mat. Transfer dough on parchment to a baking sheet, and refrigerate until firm, about 10 minutes. Repeat with remaining disks. Cut out shapes with holiday cookie cutters. (Alternatively, use tree template: Copy onto card stock, enlarging 200 percent. Cut out, place over dough, and cut along edge with the tip of a paring knife.) Transfer cookies to parchment-lined baking sheets, grouping similar sizes together and spacing them 1 inch apart. Roll out and cut scraps once. Bake cookies, rotating sheets halfway through, until edges are golden brown, 10 to 12 minutes. (If making small cookies, start checking after 8 minutes.) Transfer to wire racks, and let cool. Cookies will keep, covered, for up to 2 weeks.

Refrigerator Rolls(marthastewart.com)

[can be used to make breakfast pastries - cinnamon rolls, etc.]1/2 cup warm water (105 degrees to 115 degrees) 1 quarter-ounce package dry yeast 1 tablespoon sugar 2 cups milk 11 tablespoons unsalted butter, plus more for baking sheet 1 teaspoon salt 6 to 6 1/2 cups all-purpose flour, plus more for kneading 1 tablespoon vegetable oil Directions Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough. Bake until golden brown, 15 to 20 minutes. Serve immediately.

Boiled Gingerbread Cookies(marthastewart.com)

2/3 cup unsulfured molasses 2/3 cup packed dark-brown sugar 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cloves 2 teaspoons baking soda 1/2 teaspoon salt 2 sticks unsalted butter, cut into 1-tablespoon pieces and softened 3 1/2 cups all-purpose flour, divided, plus more if needed and more for surface 1 large egg, lightly beaten Royal Icing Fine sanding sugar Directions Combine molasses, sugar, and spices in a medium saucepan, and bring to a boil, stirring to dissolve; boil 2 minutes. Transfer mixture to a stand mixer fitted with the paddle. Add baking soda and salt, and beat on low speed until frothy, about 2 minutes. Beat in butter, 1 tablespoon at a time, until thoroughly combined. Beat in a third of the flour, then the egg and remaining two-thirds flour. Increase speed to medium, and beat until mixture is smooth, pulls away from sides of bowl, and is no longer tacky (add more flour, 1 tablespoon at a time, if needed), about 3 minutes. Transfer mixture to a lightly floured surface, and knead, adding flour as needed, until a cohesive dough forms (it should no longer stick to your hands), about 5 minutes. Divide dough in half. Preheat oven to 325 degrees. Roll out half the dough to a little less than 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until golden on edges, 18 to 20 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks. Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely at room temperature, at least 4 hours or (ideally) overnight. Cook's Note Cookies can be stored at room temperature, between layers of parchment in an airtight container, up to 1 week.

Hot Cocoa Mix(marthastewart.com)

3 1/2 cups sugar 2 1/4 cups cocoa 1 tablespoon table salt Whole milk for serving Directions In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk. Cook's Note This mix will keep all winter if stored in an airtight container.

Baked Pasta with Chicken and Sun-Dried Tomatoes(marthastewart.com)

6 tablespoons butter, plus more for baking dishes Coarse salt and ground pepper 1 pound penne rigate 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 4 garlic cloves, minced 6 cups whole milk 10 ounces white mushrooms, trimmed and thinly sliced 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced 1 1/2 cups shredded provolone (6 ounces) 1 cup finely grated Parmesan (4 ounces) Directions Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. Cook's Note To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Easy All-Butter Pie Crust(marthastewart.com)

2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks chilled unsalted butter, cut into pieces Directions To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Roast Chicken and Butternut Soup(marthastewart.com)

4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium 1 small yellow onion, diced medium 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or water 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 to 2 tablespoons fresh lemon juice Fresh cilantro (optional) Directions Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes. Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired. Cook's Note Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnishes just before serving.

Chicken, Spinach, and Potato Hash(marthastewart.com)

2 bone-in, skin-on chicken breasts (6 to 8 ounces each) 6 teaspoons olive oil Coarse salt and ground pepper 2 teaspoons fresh thyme leaves 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces 2 large shallots, diced small 2 garlic cloves, minced 1/2 - 1 pound spinach, trimmed, washed, and coarsely chopped Fresh lemon juice Directions Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces. Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain. In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.

Pumpkin Icebox Pie(marthastewart.com)

For the Crust16 cinnamon graham crackers, broken into large pieces 1 tablespoon dark-brown sugar 1/2 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, melted and cooled For the Filling and Topping3 teaspoons unflavored powdered gelatin (from 2 packets) 1 can (29 ounces) pure pumpkin puree 4 ounces cream cheese, room temperature 1 can (12 ounces) evaporated milk 1 cup packed dark-brown sugar 3/4 to 1 teaspoon ground cinnamon 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish 3/4 teaspoon coarse salt 1 cup heavy cream 1 tablespoon confectioners' sugar Directions Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack. Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.

Pasta with Creamy Pumpkin Sauce(marthastewart.com)

12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced 1/2 cup half-and-half 1/3 cup grated Parmesan 1 tablespoon white-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for garnish (optional) Directions Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside. In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot. Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes. Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes. Cook's Note Frying rosemary in olive oil not only turns the herb into a crispy garnish -- it also infuses the oil to create a tasty base for the pumpkin sauce.

Chocolate Pudding Cakes with Carmel Sauce(marthastewart.com)

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins 1/3 cup sugar, plus more for ramekins 6 ounces bittersweet chocolate, chopped 2 large eggs plus 2 large egg yolks 1/4 cup all-purpose flour (spooned and leveled) 1/2 teaspoon coarse salt Caramel Sauce, for serving Whipped cream, for serving Directions Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.) In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes. Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream. Cook's Note For the best texture, don't overbake the cakes. Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.

Caramel Sauce1 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, cubed 1/2 teaspoon coarse salt 1/2 teaspoon vanilla extract 1/2 cup heavy cream Directions In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).Whisk in heavy cream.Pour into a heatproof container and let cool. Cook's Note To store, refrigerate, up to 3 weeks. More Ideas For Caramel Sauce
Add a spoonful to hot chocolate or steamed milk.
Serve warm as a dip for fruit, pound cake, or toasted bread.
Drizzle over scoops of ice cream.
Spread onto warm pancakes or roll in crepes.

Cauliflower Gratin(marthastewart.com)

1 large head cauliflower, cored and cut into florets 1 cup heavy cream 1 tablespoon all-purpose flour 1 cup grated Parmesan Coarse salt and ground pepper 1/2 cup fresh breadcrumbs 1 tablespoon unsalted butter, cut into small pieces Directions Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Slow-Cooker Garlic Chicken(marthastewart.com)

1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 6 garlic cloves, halved 2 teaspoons dried thyme 1 cup dry white wine, such as Sauvignon Blanc 1/3 cup all-purpose flour 1 cup couscous Chopped fresh parsley, for serving Directions Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley. Cook's Note Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.

Northern Indian Lamb Meatballs(marthastewart.com)

2 small garlic cloves 1 piece (1 inch) peeled fresh ginger, sliced 2 tablespoons vegetable oil 1 large onion, finely chopped 1/2 teaspoon ground turmeric 3/4 teaspoon cayenne pepper 2 tablespoons plus 1 tablespoon ground coriander 1 can (8 ounces) plain tomato sauce 1 dried bay leaf Coarse salt 12 ounces ground lamb 1 cup fine fresh breadcrumbs 1/3 cup finely chopped fresh cilantro 1 large egg 6 prunes, quartered 1/2 teaspoon garam masala Pickled vegetables, for serving Indian flatbread, for serving Directions Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside. Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl. Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer. Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose. Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

Couscous and Roast Carrots with Spiced Meatballs(marthastewart.com)

1 pound carrots, cut into 2-inch pieces 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3/4 pound ground beef chuck (85 percent lean) Spice Mix (3/4 tsp cumin, 3/4 tsp coriander, pinch of cayenne)1/2 teaspoon ground cinnamon 2 tablespoons finely chopped fresh cilantro leaves 1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced 1 large egg, lightly beaten 1 cup couscous 1/2 cup sliced almonds, toasted Lemon wedges, for serving Directions Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through. In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes. Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add sliced scallion whites and cook, stirring, until softened, 3 minutes. Add 1 cup water, cover, and bring to a boil. Stir in couscous and season with salt and pepper. Cover, remove pan from heat, and let stand 5 minutes. Fluff couscous with a fork, and stir in almonds and sliced scallion greens. Serve meatballs and any pan juices with couscous, carrots, and lemon wedges.

Pork Meatballs(marthastewart.com)

1 medium zucchini 1 large yellow onion, halved 3/4 cup medium-grind bulgur 1 3/4 pounds ground pork 2 large eggs 3/4 cup chopped fresh oregano leaves (from 1 bunch) 5 garlic cloves, minced Coarse salt and ground pepper 1 cup vegetable oil 1 tablespoon extra-virgin olive oil 5 large tomatoes (about 4 pounds), seeded and chopped 3/4 pound spaghetti Grated Parmesan, for serving Directions Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total). In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot. Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan. Cook's Note Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.

Sriracha Marinara and Meatballs(marthastewart.com)

For the Meatballs1 pound ground pork 1 pound ground white-meat turkey 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry 1/3 cup plain dried breadcrumbs 2 large egg whites 3/4 teaspoon dried oregano Coarse salt and ground pepper Nonstick cooking spray For the Sauce2 teaspoons extra-virgin olive oil 1 small yellow onion, diced small 2 garlic cloves, roughly chopped 2 cans (28 ounces each) crushed tomatoes 1/4 cup Sriracha sauce 1 pound spaghetti or other long pasta 1/2 cup fresh parsley leaves, roughly chopped, for serving Directions Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into forty 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through. In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.) In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.

Slow Cooker Spanish Meatballs(marthastewart.com)

2 pounds ground pork 1 medium yellow onion, finely chopped (about 3/4 cup) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons hot smoked paprika 5 tablespoons plain dried breadcrumbs 2 large eggs, lightly beaten 3 tablespoons chopped fresh parsley Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 1 can (28 ounces) diced tomatoes Rustic bread (optional), for serving Directions In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide). In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired. Cook's Note Meatballs and sauce can be frozen, up to 2 weeks, for a quick dinner another night. To freeze, let cool completely, then transfer to airtight containers. Gently reheat on the stove, covered, over medium-low and serve over pasta or polenta.

Super Fudgy Brownies(marthastewart.com)

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan 1 cup all-purpose flour (spooned and leveled) 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces semisweet or bittersweet chocolate, chopped 1 1/4 cups sugar 3 large eggs Directions Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Cook's Note Store in an airtight container at room temperature, up to 2 days.

Vanilla Poundcake(marthastewart.com)

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup sugar 4 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt Directions Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix). Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Mexican Hot Chocolate Cookies(marthastewart.com)

2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, room temperature 1 3/4 cups sugar 2 large eggs 2 teaspoons cinnamon 1/2 teaspoon chile powder (optional) Directions Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)