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cooking.nytimes.com
This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This has always been a family favorite. Very rich!
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My mom has made this our family's favorite cookie. Her husband, children, and grandchildren all enjoy its exceptional, mouth-watering flavor. This is a classic from our family to yours.
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These are so moist and chewy, they won't last long in your house!
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Chocolate cookies that crack when you bake them.
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This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
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Chocolate cake and rich chocolate icing are both flavored with Irish stout beer in this sumptuous layer cake. Why wait till St. Patrick's Day? Enjoy it anytime, from a special birthday to Father's Day.
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Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
www.delish.com
Raspberries, blueberries, and blackberries are perhaps best in frozen form.
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Pumpkin puree, vanilla wafers, almonds, and chocolate are formed into delightful pumpkin truffles making perfect holiday treats and gifts.
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In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!