Alex Lau
There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This piquant French sauce comes together in the blender in just five minutes.
Our ultimate version of the luxe chocolate-caramel bars.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Froyo for one, made in a blender and topped with a crackly magic shell.