Creamsicle-Inspired Orange Pops
Alex Lau
For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.
Froyo for one, made in a blender and topped with a crackly magic shell.
Two of our all-time favorite desserts, now in one new classic.
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.
Party-ready and delightfully simple, this fudgy cake will become your go-to hosting dessert.
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).
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.