MAKES: 1 rectangular cake or 2 layers (12 to 16 servings) TIME: About 1 hour, plus time to cool This is by no means for die-hard health fanatics; truly, it's an entirely delicious cake that uses olive oil for flavor and not just to replace the butter, which it does...
MAKES: About 3 dozen TIME: About 1 hour Dried apples make a nice updated version of this American classic, but whole grain fans won't want to stop there. Anything rolled is up for grabs (they're all made like rolled oats); quinoa is especially good. And just about any...
MAKES: Enough for any cake TIME: 10 minutes A close relative of true buttercream frosting, but a little more buttery and a little less sweet. It's rich and flavorful, though, so you'll probably find yourself using less than you would traditional buttercream, just a...
MAKES: About a dozen squares TIME: 15 minutes A better-tasting, good-for-you version of store-bought snack squares. These are a lot of fun to fool around with; see the variations. 3/4 cup honey 1/2 cup packed brown sugar 1/4 cup neutral oil, like grapeseed or corn 3...
MAKES: 3 to 4 dozen TIME: About 11/2 hours, largely unattended These are not quite your grandma's maple cookies, especially if you try any of the variations. Rice flour makes the dough tender and snappy, but if you don't have any handy, cornmeal, semolina, or simply...
MAKES: 1 loaf (8 or more servings) TIME: About 1 hour, plus time to cool An Eastern European cake with deep, rich gingerbread-like taste and dark color. It's loaded with flavor from the rye flour, spices, honey, and coffee. Add up to a cup of chopped dried fruit...
MAKES: About a dozen squares TIME: 40 minutes Somewhere between a brownie, a cookie, and fudge. 8 tablespoons (1 stick) unsalted butter, softened, plus a little for the greasing pan 3 ounces unsweetened chocolate, chopped 3/4 cup sugar 1 egg Pinch salt 3/4 cup...
MAKES: 1 loaf (at least 8 servings) TIME: About 11/2 hours, largely unattended, plus time to cool I love regular pound cake, but I love the sweet and mild corn flavor of this even more. Thanks to whipped egg whites, it's light and tender, not leaden as you might...
MAKES: About a dozen squares TIME: About 1 hour Tangy and sweet, with a tropical twist from the coconut, this variation on gooey lemon bars is incredibly easy to prepare. Be sure not to overbake them; they're done when the edges are firming up and the middle is still...
MAKES: 6 to 8 servings TIME: About 1 hour with a prepared crust, plus time to chill A twist on classic lemon meringue: Lighter than coconut cream pie, with a rich and creamy filling and a delicate topping. For something even lighter, try the fruit variation, which...
