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Transform your leftover Halloween candy into a cake covered in chocolate frosting for a special occasion dessert.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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Impress your guests with this banana flan cake: spice cake on the bottom and flan on the top with caramel topping oozing down the sides.
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Thin layers of buttery white cake sandwiched between ribbons of fudge: It's love at first bite.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition.
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Milk, sugar, and clarified butter make the base of this treat accented with cashews and cardamom.
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Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.
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A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk and can be served plain or with toppings of your choice.
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Try making this family favorite seasonal treat with fresh pumpkin using this recipe.
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This rich and flavorful baked catfish dish is packed with savory flavors. Parmesan, mustard, garlic and onion all compete to thrill your senses.