Chocolate-Cinnamon “Babkallah”
Peden + Munk
Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Two of our all-time favorite desserts, now in one new classic.
Our ultimate version of the luxe chocolate-caramel bars.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Cinnamon bun fans, our time has come.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.