What's behind the science of sweets?
How to stock your kitchen
How to substitute for sugar
Chapter 1. Reducing White Sugar
Pear-Cardamom-Walnut Scones
Cinnamon Sugar Monkey Bread
Better than Flour Famous Banana Bread
Fudgy Mascarpone Brownies
Cameron's Lemon-Polenta-Pistachio Buttons
White Chocolate-Cherry-Almond Cookies
Oatmeal-Raisin-Cranberry Cookies
Vanilla-Pecan Coffee Cake
Coconut Chiffon Cake with Coconut Glaze
Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting
Chapter 2. Just Chocolate
Chocolate-Orange Truffles
Double Chocolate Whoopie Pies
Bittersweet Chocolate Pots de Crème
Chocolate Fudge-Bourbon Ice Cream
Mint Chocolate Ice Cream Sandwiches
Mocha Shaved Ice with Vanilla Cream
Deep-Dark-Chocolate Pudding Cakes
Truffle Chocolate Cream Pie
Honey Cashew Morning Buns
Cranberry-Orange-Walnut Biscotti
Nutty-Seedy-Fruity Energy Bars
Banana Cinnamon Bread Pudding
Vanilla Honey Rice Pudding
Honey-Champagne Sabayon Parfaits with Fresh Berries
Raspberry Money Frozen Yogurt
Peanut Butter Honey Cookies
Lemon Ricotta Cupcakes with Fluffy Lemon Frosting
Chapter 4. Baking with Maple Syrup and Molasses
Maple-Bacon-Cheddar Biscuits
Cranberry-Cornmeal Maple Bread
Pumpkin-Apple Spice Muffins
Keith's Super-Snappy Gingersnaps
Sticky Toffee Pudding with Maple Sauce
Old-Fashioned Indian Pudding
Chapter 5. Fruit is Sweet
Pumpkin-Walnut Cheesecake Bars
Pecan-Date Shortbread Cookies
Strawberry Cream Cheese Fool
Coconut Tapioca with Pineapple, Mango, and Lime
Almond Milk Panna Cotta with Plum-Grape Compote
Orange Granita with Pears, Cranberries, and Citrus
Pineapple-Coconut-Banana Sorbet
Unbelievable Banana Ice Cream
Summer Peach Dumplings with Almonds and Whipped Cream
Mixed Berry Cobbler with Crème Fraiche
French Apple-Almond Crostata
Carrot-Pineapple Cake with Cream Cheese Frosting
Kabocha Squash Spice Cake
