Photograph by Peden + Munk
Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.
Froyo for one, made in a blender and topped with a crackly magic shell.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
This piquant French sauce comes together in the blender in just five minutes.