Kelsey McClellan
Dried tart cherries and whole dried Mission figs also work well in place of the cranberries in these lightly sweetened cookies.
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.
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.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Our ultimate version of the luxe chocolate-caramel bars.
A plush olive oil cake swirled with tangy passion fruit curd.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.