If your family loves baked goods, I've got tips to keep dessert alive while staying reasonable. First: Make your own.

When I do this, I can manage what goes into them and put a half-hour buffer between me and a pan of brownies, which means we eat treats mindfully, instead of nibbling a box of cookies while watching “The Goldbergs.”

Second: Cut small portions of treats and serve alongside a healthier option. A large bowl of clementines or lowfat yogurt on the table next to small squares of homemade banana bread is like diluting the baked goodie with a healthier option.

Third: Buy a confectioners' sugar duster. A tiny dusting of the sugar fools us into thinking something is sweeter than it is.

Finally, for the adults: Drink espresso with a chunk of dark chocolate or a small finger of homemade cake (like these teacakes). The espresso and just a little sweet makes a satisfying and sophisticated dessert.

Start to finish: 40 minutesServings: 14¼ cup coconut oil, soft, but not melted (freeze for a few minutes if needed)1 tablespoon Earl Grey tea leaves, pounded to a coarse powder (use small plastic bag and mallet or heavy spoon)1 tablespoon lemon zest¼ cup light agave syrup (or 1/3 cup sugar)2 eggs1 teaspoon vanilla extract3 tablespoons lemon juice1 cup all-purpose flour3/4 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon saltConfectioners’ sugar for decoration, optionalPreheat the oven to 325 degrees. Line bottom of an 8-inch square baking pan with parchment paper and spray with nonstick spray.In a medium bowl, whip coconut oil, Earl Grey leaves, lemon zest and agave syrup using a hand mixer until well-blended and light. Add the eggs one at a time and mix well with mixer in between. Add the vanilla and lemon juice and mix well.In a small bowl, sift the flour, baking powder, baking soda and salt. Then pour half the dry ingredients into the wet ingredients and mix very briefly. Add the second half of the flour and mix just until blended. Do not overmix.Scrape the batter into the prepared pan and bake until cake springs back after pressing lightly with your finger, about 25 to 30 minutes. Let the cake cool for 10 minutes in the pan, and then remove to let cool completely on a rack.Cut into 14 fingers and sprinkle with confectioners’ sugar (optional) and serve.