This recipe makes enough for an 8-inch (2 L) square pan of brownies, but you'll want to tuck it away to use on cakes and cupcakes, too.
With a generous scoop of ice cream and fresh berries, waffles can move from breakfast to dessert.
Make a dozen of these moist muffins Sunday morning to stave off early morning hunger pangs. Or, better still, set out the ingredients the night before with the recipe and let the first person up bake a batch for everyone. The muffins can be made well in advance and frozen.
Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.
