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This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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Spicy sausage, onion and Cheddar join Ranch dressing and hot sauce in this flavorful quiche.
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An easy keto raspberry cheesecake that only has 8 ingredients and is sweetened with erythritol - this delicious low-carb dessert will delight your guests.
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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.
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A good no-bake cheesecake. It tastes just like its name.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.