The beauty of this book is that every single recipe takes less than an hour and is contained to one bowl and one baking pan。 Nothing could be simpler。 There are plenty of classic favorites and a host of new， original ones such as a maple espresso cookie and a grapefruit cookie。 Every recipe has a photo and provides one to three different flavor variations so each recipe is actually several recipes in one。 There are cookies， bars， and cakes without frostings。 Many recipes offer instructions for h The beauty of this book is that every single recipe takes less than an hour and is contained to one bowl and one baking pan。 Nothing could be simpler。 There are plenty of classic favorites and a host of new， original ones such as a maple espresso cookie and a grapefruit cookie。 Every recipe has a photo and provides one to three different flavor variations so each recipe is actually several recipes in one。 There are cookies， bars， and cakes without frostings。 Many recipes offer instructions for how to make the recipe gluten free or vegan and there are also some dedicated recipes for each of these。 In addition to providing many helpful baking tips and shortcuts， the author also invites readers to combine cookie and bar recipes to make brookies and offers sauce recipes that can be served over cakes or ice cream。 This is one of the most flexible baking books I have ever seen。 I especially recommend the peanut butter brownies which I adapted， at the author's suggestion， into peanut butter cup blondies。 Clarkson Potter provided me with a free copy of this book; the opinions are my own。 。。。more