Snacks and Desserts

This cake is a powerful magnet for lovers of chocolate and cherries. The cheery cherries and chocolate curls sitting on top signal the flavor delights beneath. Whole wheat pastry flour blends with unsweetened cocoa to create a rich, tender cake layer that’s infused with cherry flavor and filled with bright and snappy cherry pie filling.

These treats made with whole grain flour have a nutty, rich taste that people expect from a home baked cookie. I added dried cherries for a twist but these cookies are just as good as a classic chocolate chip.

The buttermilk and oil in the recipe create a tender cake that won’t crack when it’s rolled up. For a quicker, more traditional dessert, use only the raspberry jam inside before powdering the top with confectioners’ sugar.

This is the most dependable, most versatile whole grain muffin recipe we know. The batter is a little on the stiff side, the better to hold together when juicy berries and fruits are stirred in, yet the muffins themselves are very tender. Toppings can range from simple, such as coarse sugar or cinnamon-sugar, to stunning, such as streusel.

Mmmmm, brownies! Butterscotch chips and brown sugar are an irresistable pairing, and granola keeps it all together without making the finished brownies too dry or crumbly. Need we say more?

Fudgy, cakey, fudgy, cakey . . . can’t make up your mind? These brownies combine the best of both worlds—the fudge brownie’s ultramoist texture, and the nice rise of a cake brownie.

This pie has no crust, so it’s quick and healthy. Mix it by hand with a large spoon, so the apples don’t get crushed.

Give the gift of a homemade snack mix. This one may be the “berry” best you’ll make!

These decadent dessert waffles are so light and crispy it’s hard to believe they’re made with sourdough and whole wheat. We love the waffles with heaps of whipped cream and fresh raspberries, but try them with your favorite chocolate accoutrements: coffee ice cream, hot fudge, brandied cherries—in fact, what doesn’t go with chocolate?