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Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting if you wish. Mmmmmm.
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Chocolate and carrot muffins with chocolate chips and dried cranberries are a festive dessert to serve during the holiday season.
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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Dates, cashews, hazelnuts, and coconut are blended with cinnamon and salt creating a filling, on-the-go snack that is grain-free and vegan.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
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The traditional cookie recipe adapted for people who can't always get those ingredients like brown sugar and chocolate chips.
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Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce.
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.