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These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.
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This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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Lemon sheet cake made from scratch using from lemon juice and lemon zest is easy to prepare and produces a light lemony flavor.
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The Method
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This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
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These ricotta-based gnudi with fresh basil and Parmigiano-Reggiano cheese are a delicate and delicious alternative to pasta or gnocchi.
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I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!
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These cookies are so versatile! They are delicious, naturally low-fat and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
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These not-too-sweet cookies have a double dose of vanilla with a pack of pudding mix and two tablespoons of vanilla extract.
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Get Whole-Wheat Pizza Hand Pockets Recipe from Food Network