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Use this fluffy chocolate frosting on our Rich Chocolate Cake (pictured).
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When broiled in the oven (or toaster oven), these cheese- and salsa-topped pita wedges become crispy and delicious.
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When preparing the Chocolate Buttercream frosting for these adorable Easter cupcakes, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
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This creamy, crustless pumpkin pie uses egg substitute, sweetener, and fat-free milk.
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These muffins are made pleasantly nutritious with bran flakes with raisins.
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Bad name, GREAT results.
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Get Turrone de Coco Recipe from Food Network
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This recipe for coconut and walnut truffles covered in in chocolate is perfect for gifting.
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This eggnog uses rich egg yolks, nutmeg, and vanilla extract for traditional flavor, but calls for nonfat milk and sugar substitute to keep things on the lighter side.
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A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if youre planning to freeze the sauce, and adding it during reheating.
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These homemade spiced pumpkin seeds from chef Richard Sandoval are an easy, salty snack to make anytime.
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This delicious jam recipe is courtesy of Gretchen Sweet, Martha's friend from Maine.