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Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

These moist raspberry cream cheese coffee cake muffins are delicious with a cup of coffee or tea, have them for breakfast, snack or a tasty dessert.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Moist chocolate cake made healthier with whole wheat pastry flour, canola oil, and buttermilk. Hot coffee deepens chocolate flavor for 12 servings.

Homemade chocolate wafers cookie for wafers or chocolate wafer cookies crumbs. Make ahead, freeze and ready to bake at a moments notice. Simple ingredients that you can pronounce easily.

Pumpkin Bundt cake with warm pumpkin pie spice and a glossy dark chocolate glaze drizzled over the top. Moist, autumnal, and perfect for a fall dessert table.

Comparing with original recipe, this healthier version is made with whole wheat flour, half butter and half olive oil. Also decrease icing sugar from 3/4 cup to 1/2 cup, and it's still sweet enough to satisfy your sweet tooth.

Carrot cake with cream cheese frosting bakes a single tender butter-based cake layer with grated carrots, walnuts, and cinnamon. Topped with classic tangy cream cheese icing and brown sugar nut crumble.

The cake was so moist and delicious. It's kind like carrot cake but without carrot, and it has become my new favourite.

A German classic, rich and delicious and not too sweet!

Use zucchini slices to replace lasagna noodles, which reduces lots of calories and carbohydrate, but it still tastes cheesy and flavorful. A great recipe to cook some seasonal zucchinis into a light yet delicious meal.

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

**This cake is very moist and is a fall favorite for picnics and potlucks.**

This recipe was the first-place winner at the Ventura country fair. Moist and delicious with a tangy frosting and it freezes very well.