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Whole wheat flour, oats, most olive oil or grape-seed oil and small amount of butter make these cookies much healthier but still packed with deliciousness.

Banana, applesauce and pineapple together make this bread super moist and tangy. Walnuts and chocolate chips add extra goodness and yumminess.

Carrot muffins with hidden cream cheese and walnut centers, sweetened with raisins and brightened with orange juice. A lighter breakfast bake with cheesecake-like surprise.

Buche de Noel: the iconic French Christmas yule log cake. Light sponge rolled around fruit jam, frosted with chocolate buttercream, and decorated to look like a snowy birch log. The classic holiday showstopper.

Linzer cookies built on a buttery ground-almond shortbread, scented with vanilla, almond extract, and a hint of cinnamon. Each cookie holds a thumbprint of lemon-spiked raspberry jam, finished with sliced almonds and powdered sugar.

These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

Gourmet chocolate chip cookies use both light and dark brown sugar with optional ground coriander for warm depth. Big quarter-cup-sized cookies with semi-sweet chips and walnuts. Makes 3 dozen.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

Rich and delicious pecan chocolate chip oatmeal cookies with cinnamon and cloves to add more depth.

Fudgy peanut butter chip muffins blend cocoa, oats, and applesauce for a tender chocolate crumb loaded with peanut butter chips. A bake-sale favorite that doubles as breakfast.

Applesauce and butter together made these muffins super moist and tasty. Used 1 cup whole wheat flour and half cup white flour, and the muffins came out very fluffy. Love pecan topping that added some nutty crunch. Had a few for breakfast, and afternoon snack.

A quick, easy and delicious stir-fry, serve it over a bed of rice, yum!

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.

Fluffy bran pancake and waffle mix combines whole wheat, millet, and rice flours with bran for a high-fiber, make-ahead batter base. Whisk in eggs, milk, and honey for breakfast in minutes.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.