Recipe Sifter

The perfect scrumptious snack that can brighten anyone's day at the breakfast table!

The carrot cake was super moist and delicious, and the icing was buttery and creamy. Such an indulgence. I guess there are plenty of good-for-me stuff in the cake, so I shouldn't feel bad about eating one slice or two :)

Peanut butter bulgur cookies blend creamy peanut butter dough with chewy reconstituted bulgur wheat for a heartier, fiber-rich version of the classic peanut butter cookie.

Oatmeal, dried cranberries, and chocolate chips are all my favorites. I always use low-fat yogurt to replace sour cream if possible. These cookies are so yummy.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Biscota thipla me marmelada are Greek sandwich cookies: tender pastry rounds glazed with egg white and baked, then filled with apricot preserves between each pair.

Really enjoyed this buttermilk glaze drizzled over my carrot cake, it tasted great but it had much less calories and fat than a rich butter-cream cheese frosting. My husband also liked it very much.

Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.

Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.

Prove you're the best around with this scrumptious carrot cake that is perfect for Thanksgiving dinner.

Chocolaty and super moist cupcakes will be a huge hit at any occasion.

Cranberries add some fruity sourness and sweetness, chocolate chips make the fudgy cookies even fugdier. These deliciously chocolaty and moist cookies are hard to resist.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used 3/4 cup whole wheat flour and 1/4 cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn't last long at our place with just two of us.

Using most whole wheat flour and olive oil makes these muffins a lot healthier without losing any deliciousness. Super chocolaty, moist, and addictive, not only kids love it, but grown-ups also can't resist these yummy treats.

Tender barley flour muffins sweetened with honey and enriched with buttermilk and cream. A wholesome, nutty twist on the classic muffin with just 8 ingredients.