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Light Chocolate-Chunk Brownies - Martha Stewart Recipes // curious what the calorie/fat count actually is for this recipe
Meyer Lemon & Sour Cream Donuts from Helene Dujardin of Tartlette: "These donuts are so easy to make it's a crime, well, not to make them. Seriously. Wet ingredients, dry ingredients, stir, rest and fry. Tada! These are a real treat as we don't usually eat fried anything but if there is one thing I will not compromise about, it's properly fried lemon and sour cream donuts!"
Zucchini brownies. Moist beyond belief. I substituted coconut oil for the canola. And instead of 1 1/2 cups of granulated sugar, I used 1 cup granulated and 1/2 cup coconut palm sugar. Also, use white whole wheat flour in place half of the recommended all-purpose flour. If you want them extra thick, put them in a 9 x 9 pan; cook for an extra (say) 10-20 minutes.