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Cook up this tasty breakfast or snack cake filled with whole wheat flour, shredded carrot, shredded zucchini, and plenty of spices.
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I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and...
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This is a luscious carrot cake, free of any animal products!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Mix it up with this versatile recipe for crispy gluten-free trail mix cookies that are packed with seeds, nuts, and fruit.
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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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A homemade sponge cake is rolled up around a whipped cream-strawberry filling for an elegant dessert. Dust with powdered sugar or top with more whipped cream, if desired.
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Spicy ginger cookies get a kick from cayenne pepper and are always a favorite around the holidays, especially Christmas.
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Get Triple Hazelnut Cake with Chocolate Buttercream Frosting Recipe from Food Network
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Get 3-in-1 Sugar Cookies Recipe from Food Network
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Get Thin-Crust Caprese Pizza Recipe from Food Network