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This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy recipe makes both delightfully soft sugar cookies using sour cream and a heavenly cream cheese frosting.
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A profiteroles recipe made with pâte à choux puffs filled with ice cream and topped with bittersweet chocolate sauce.
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This pavlova recipe, a meringue cake with a crunchy exterior and marshmallow-like interior, is topped with a lemon curd whipped cream and berries.
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This recipe is based on the proportions Alice Medrich uses in her heavenly Labne/Lebne/Lebneh Tart from Pure Dessert (buy that book if you haven't already...