Page 117
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Description

Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.

Page 254
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Description

I frequently receive requests for a brownie recipe, and while brownies are one of my favorite desserts (especially hot with vanilla coconut milk ice cream!), I was never able to create one that rivaled the wheat-flour version. But I knew I had to master a brownie recipe for this book, and to satisfy all those requests, so here it is, roughly 20 tries later. These deep-chocolaty squares are perfect as solo indulgences, but feel free to turn them into the base of an ice cream sundae!