Kelsey McClellan
If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap; not only will it be too strong and bitter, but it will overwhelm the spices.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Our ultimate version of the luxe chocolate-caramel bars.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.