This warmly-spiced winter treat is even better when topped with tangy cream cheese frosting tinged with brown butter or cinnamon, and guarantee it will pair perfectly with your favorite hot chocolate recipe.

This breakfast or snack cake is perfect for adjusting the ingredients to whatever you like or whatever you have on hand. Have too much zucchini? Use it in place of the apples or carrots. Don’t like coconut? Omit it and use some dried fruit instead. The possibilities are endless!

For those planning to bake their pies this Thanksgiving, we recommend this classic take on Pumpkin Pie cooked-up by the talented team at Whole Foods Market!

These brownies are a fudgy treat that can be whipped up in less than 30 minutes! Black beans create the base, adding a hearty amount of fiber. The brownies are plant based, with no need for butter or eggs. This is a dessert you can feel good about eating without compromising taste!

Kitchen Tip: Replacing a portion of fat and sugar in holiday baking recipes with unsweetened applesauce can help make them healthier while still making a moist and flavorful treat.

This winning brownie recipe from America’s Test Kitchen replaces some of the butter with sour cream, blends cocoa powder and bittersweet chocolate, and employs a shot of chocolate syrup to maximize chocolate flavor. These brownies contain half the calories and fat of traditional ones.