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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With homemade chocolate wafer cookies and a maple-laced butterscotch whipped cream, this recipe takes icebox cake to a more sophisticated level without sacrificing any of its lusciousness You can build the cookies and cream into any shape you like — a round, a rectangle or a heart, which is what we do here If you have cookies and cream left over, you can sandwich them together, whoopee-pie style
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Shaped pasta with lots of veggies (use what you have) in a creamy sauce with Parmesan and tomatoes is baked with a crispy panko topping.
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A moist red velvet Bundt cake recipe with cream cheese frosting. If you like, sprinkle the top with chopped toasted pecans.