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100 recipes · 10 chapters · instant PDF

100 desserts you can actually make tonight — from the shop you already use.

No chemistry set, no special flour, no hunting four shops for one cake. Every recipe is built from ordinary supermarket ingredients and sweetened with honey, dates and fruit — measured in grams and cups, with the storage note and the swap on the same page. Every page finishes the job: how long it keeps, and what to swap.

Get all 100 recipes — €29 Instant PDF, yours to keep
  • Grams + cups on every recipe
  • 30-day refund, no questions
  • Delivered by email in a minute
Launch price: €29 until 5 October — it goes to €39 afterwards, and early buyers keep their copy and every update.
100 recipes, written out in full grams + cups on every page storage note and a swap box
  • 100recipes, all of them written out in full
  • 10chapters, from brownies to frozen
  • g + cupsevery ingredient, both ways
  • 1 pageper recipe: method, storage, swap

Straight from the pages

Desserts that make the kitchen smell good.

Four of the hundred — a baked bar, a cake, a no-bake and something frozen. Each one is written out on a single page, with what to swap if you are missing something.

Fudgy Date Brownies16 squares · Time: 20 min prep + 30 min bake
Lemon Yoghurt Cake8 slices · Time: 20 min prep + 45 min bake
Dark Chocolate Avocado Mousse4 servings · Time: 10 min prep + 1 hr chill
Banana Peanut Nice-Cream4 servings · Time: 10 min prep + 4 h freeze

From Mary's kitchen

"If it needs a shop across town, it isn't dinner."

Mary is the cook this book is written for: one oven, a tin that never measures the same twice, and no patience for an ingredient you can only find in a specialist shop.

  • Trust your nose, not the clock Honey and dates brown faster than sugar, so pull it when it smells done and trust the time in the recipe over the colour in a photograph.
  • Freeze it soft Honey-sweetened desserts freeze softer than sugar ones. That is why the frozen chapter prints it on every page — and why you eat them a little sooner.
  • Swap before you shop Every recipe has a swap box. Use it before you put your shoes on, not after you come home without the thing.

Why this book exists

Most dessert cookbooks assume a shop you don't have.

You end up with a page of instructions and one ingredient that means a trip across town. This one starts the other way round: what is already in the cupboard, then what tastes good made from it. If a recipe calls for something you don't have, the swap box on that page tells you what to use instead.

Ordinary ingredients

Supermarket shelves, nothing specialist. Oats, cocoa, yoghurt, olive oil, dates, honey, seasonal fruit.

Two ways to measure

Grams first, cups in brackets. Cook from a scale or from the cup you already own.

Every page finishes the job

Storage note and a swap box on all 100 recipes — how long it keeps and what to change.

What's inside

The whole book, chapter by chapter.

Every recipe name below is in the book. Nothing is teased and then missing.

01Brownies & bars10 recipes

No refined sugar, fudgy centres, one tin

  • Fudgy Date Brownies
  • Tahini Swirl Brownies
  • Peanut Butter Swirl Brownies
  • Walnut & Honey Brownies
  • Almond Butter Blondies
  • Banana & Cocoa Blondies
  • Honey Oat Flapjack Bars
  • Fig, Walnut & Oat Bars
  • Orange & Semolina Honey Bars
  • Apple, Cinnamon & Oat Bars
02Fruit-forward cakes10 recipes

Olive oil, yoghurt, upside-downs, traybakes

  • Greek Olive Oil & Orange Cake
  • Lemon Yoghurt Cake
  • Banana & Walnut Loaf
  • Maple Apple Upside-Down Cake
  • Pear & Ginger Traybake
  • Fig & Honey Cake
  • Peach & Almond Yoghurt Cake
  • Carrot, Apple & Raisin Cake
  • Plum & Orange Traybake
  • Chestnut & Honey Cake
03Chilled & no-bake10 recipes

The oven stays off: cups, mousses, icebox slices

  • Greek Yoghurt & Honey Cheesecake Cups
  • Dark Chocolate Avocado Mousse
  • Lemon Ricotta Mousse
  • Chocolate & Tahini Icebox Slices
  • Date & Peanut Butter Fudge Squares
  • Berry-Topped No-Bake Cheesecake
  • Honey Panna-Cotta-Style Yoghurt Pots
  • Banana & Cocoa Chilled Parfaits
  • No-Bake Apple Crumble Cups
  • Orange & Chocolate Chia Pudding
04Cookies10 recipes

Single bowl, crisp or chewy, freezer-friendly dough

  • Chewy Oat & Date Cookies
  • Tahini & Honey Cookies
  • Halva Crunch Cookies
  • Peanut Butter Banana Oat Cookies
  • Olive Oil & Orange Biscotti
  • Maple Pecan Shortbread
  • Double Chocolate Almond Cookies
  • Apple Cinnamon Oat Cookies
  • Banana Oat Chocolate-Chip Cookies
  • Dried Fig & Walnut Cookies
05Spoon desserts & puddings10 recipes

Custards, rice, semolina, chia

  • Creamy Vanilla Rice Pudding
  • Baked Rice Pudding with Cinnamon
  • Classic Semolina Halva with Honey & Cinnamon
  • Vanilla Bean Custard
  • Silky Dark Chocolate Mousse
  • Lemon Honey Posset
  • Chocolate Chia Pudding Pots
  • Berry & Coconut Chia Pudding
  • Greek Yoghurt, Honey & Walnut Pots
  • Chestnut & Orange Mousse
06Small-batch for two10 recipes

6-inch tins, ramekins, air-fryer versions

  • Molten Chocolate Lava Cakes for Two
  • Lemon Pudding Cakes for Two
  • Apple & Oat Crumble for Two
  • Banana Bread for Two
  • Air-Fryer Baked Apples with Oat Filling
  • Chocolate Chip Skillet Cookie for Two
  • Honey Crème Caramel for Two
  • Lemon Olive Oil Cake for Two
  • Air-Fryer Baked Pears with Honey & Walnuts
  • Fudgy Chocolate Brownie for Two
07Five-ingredient desserts10 recipes

Short shopping list, nothing wasted

  • Honey Peanut-Butter No-Bake Bars
  • Banana Oat Chocolate-Chip Cookies
  • Date, Walnut & Cocoa Bites
  • Baked Cinnamon Apples with Honey & Walnuts
  • Silky Dark Chocolate Avocado Mousse
  • Honey & Orange Semolina Cake
  • Five-Ingredient Apple Oat Crumble
  • Golden Honey Coconut Macaroons
  • Chocolate-Dipped Frozen Banana Bites
  • Baked Honey Rice Pudding
08Protein-leaning10 recipes

Greek yoghurt, cottage cheese, nut flours

  • Thick Greek Yoghurt Cheesecake
  • Silky Cottage Cheese & Lemon Pots
  • Fudgy Almond-Flour Chocolate Brownies
  • Walnut & Almond Honey Loaf
  • Greek Yoghurt & Honey Panna Cotta
  • Baked Cottage Cheese Honey Custards
  • Almond-Flour Lemon Drizzle Loaf
  • Greek Yoghurt Peanut-Butter Frozen Bark
  • Hazelnut & Dark Chocolate Torte
  • Whipped Greek Yoghurt Honey Mousse
09Frozen & iced10 recipes

Nice-cream, sorbets, granita, frozen bark

  • Banana Peanut Nice-Cream
  • Strawberry Coconut Nice-Cream
  • Lemon Sorbet
  • Orange & Honey Sorbet
  • Watermelon Granita
  • Coffee Granita
  • Dark Chocolate & Almond Frozen Bark
  • Greek Yoghurt & Honey Frozen Bark
  • Mango & Coconut Ice-Lollies
  • Fig & Honey Ice-Lollies
10Everyday classics made simpler10 recipes

Crumbles, tarts, cobblers, quick sauces

  • Apple & Oat Crumble
  • Fig & Walnut Crumble
  • No-Roll Olive Oil Apple Tart
  • Rustic Pear & Almond Galette
  • Mixed Berry Cobbler
  • Peach & Blueberry Cobbler
  • Quick Warm Berry Compote
  • Honey-Chocolate Sauce
  • Berry & Greek Yoghurt Fool
  • Orange & Yoghurt Trifle

Read a page before you buy

This is the first recipe, exactly as it appears.

Same layout for all 100 — no "see page 212", no separate index for the cups.

Chapter 01 · Brownies & bars

Fudgy Date Brownies

16 squares | Time: 20 min prep + 30 min bake | Oven: 170°C (340°F) | Tin: 20 cm (8 in) square

Ingredients

  • 250 g (1⅔ cups) soft pitted dates
  • 120 ml (½ cup) hot water
  • 3 large eggs
  • 120 g (½ cup plus 1 tbsp) butter, melted
  • 1 tsp vanilla extract
  • 60 g (½ cup) unsweetened cocoa powder
  • 60 g (⅔ cup) ground almonds
  • 60 g (½ cup) plain flour
  • 1 tsp baking powder
  • ¼ tsp fine salt
  • 80 g (½ cup) dark chocolate (85% cocoa), chopped

Method

  1. Heat the oven and line the tin with baking paper.
  2. Soak the dates in the hot water for 10 minutes, then blend dates and water to a thick paste.
  3. Whisk in the eggs one at a time, then the melted butter and vanilla.
  4. Sift in the cocoa, flour, baking powder and salt, add the ground almonds and fold until smooth. Fold in the chocolate.
  5. Scrape into the tin and bake 28–30 minutes until the edges are set and the centre just wobbles. Cool fully before slicing.

Storage: keep airtight at room temperature 5 days; freezes 3 months.
Swap: use ground walnuts instead of almonds, or swap the chocolate for toasted hazelnuts.

Mary's note: If the middle still wobbles when the timer goes, give it two more minutes and walk away — the dates keep it soft, and a fudgy centre is the whole point of a brownie.

The whole shelf

Start free. Add whatever you actually want.

Nothing here is a subscription and nothing renews. Each piece is sold on its own, so the prices below are real prices — the bundle saves you €26 because you buy them in one go.

  • The five free recipesOne from each of five chapters · PDFfree
  • 100 Guilt-Free DessertsThe whole book, ten chapters, 59 pages€29
  • Swaps & SubstitutionsEvery swap and storage note, one 12-page companion€14
  • Three volumesSmall-Batch for Two · Five-Ingredient · Thick & Creamy€19
  • 7-Day Dessert PlanSeven days mapped out, with one consolidated shopping list€9
  • The CollectionEverything above — guide, volumes and the plan included€45 €71

Start with the book — €29 Or take The Collection — €45

The book

One book, one price, one download.

  • 100 dessert recipesTen chapters, brownies to frozen€29
  • Grams and cups side by sideEvery ingredient, both waysincluded
  • Storage note + swap boxOn all 100 recipesincluded
  • Free updatesNew recipes and corrections in the same fileincluded
  • TodayOne payment, no subscription€29

That is 29 cents a recipe — and about half what a second-hand dessert cookbook costs, without the trip to the shop.

What people ask before buying

Do I need special ingredients?

No. The recipes are built around what sits in an ordinary supermarket — eggs, butter, yoghurt, oats, cocoa, olive oil, honey, dates, seasonal fruit, plain flour, ground almonds. A handful use nut flours or cottage cheese, and every one of those tells you what to use instead.

Do I need a food processor or a stand mixer?

A bowl, a whisk and a spoon cover most of the book. Some brownies and no-bake slices blend dates smooth in a food processor or a strong blender; where that matters, the recipe says so and gives the alternative.

Is the book gluten-free, dairy-free or vegan?

It is none of those as a whole, and it never pretends to be. It is ordinary dessert cooking with less refined sugar. Where a recipe can be switched to gluten-free flour or a plant butter without ruining it, the swap box says so.

Is this a diet or a health book?

It is a cookbook. It makes no claim to treat, prevent or diagnose anything, and there is no medical or weight-loss advice in it — those claims are exactly what gets dessert books into trouble. The only promise is that the desserts taste good and are easy to make.

Why is it only €29 when other cookbooks cost more?

There is no printing, no warehouse and no shop taking a cut — it is a PDF, so the only costs are writing it and hosting it. That is 29 cents per recipe, and updates are free.

How do I get it after paying?

The download link arrives by email within a minute of payment, on whatever address you use at checkout. Nothing is posted to you and there is no app to install — it is a PDF you keep.

Will it print properly in my kitchen?

Yes — the layout is one recipe per page, so printing the pages you use most gives you single sheets rather than a half page of the next recipe.

I'm not a confident baker. Is this too hard?

The opposite. Every method is numbered, in order, in plain words, and the timings assume a normal home oven. If a step can go wrong — dates that need soaking, chocolate that seizes — the recipe tells you before you get there.

What if it isn't for me?

Reply to the delivery email within 30 days and the money goes back. You keep the PDF — chasing a file back off someone's laptop is not worth anyone's time.

Instant download

€29 one payment

Launch price until 5 October, then €39

Came from the free recipes? Use code MARY5 at checkout and it is €24.

Get 100 Guilt-Free Desserts

The next page adds the Swaps & Substitutions guide if you want it — no subscription, no account to create.

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  2. The download link lands in your inbox in under a minute
  3. Read it on your phone in the kitchen — or print a page and cook

30-day guarantee

Cook from it for a month. If it isn't the book you wanted, reply to the delivery email and the payment comes back — you keep the file.

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The honest comparison

What you get, versus the usual route.

100 Guilt-Free DessertsA shop cookbookFree recipe sites
Recipes in one place100, written out in full60–120, mixed qualityScattered, one at a time
Grams and cupsBoth, on every recipeUsually one or the otherVaries per site
Storage note + swap on the pageEvery recipeRarelyAlmost never
Cost€29 once, updates free€18–30 for one bookFree, plus the pop-ups
Refund30 days, no questionsShop policyn/a

Still deciding?

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One from each of five chapters, complete and unmangled — the same pages that are in the book. No charge, no card, one email.

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Launch price until 5 October, then €39. Thirty days to change your mind, and you keep the file either way.

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Instant download · grams and cups · storage and swap on every page

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