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Almond milk chocolate pudding is just as creamy and delicious as traditional chocolate pudding without using cream or milk!
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Beer floats are the next best drink you've never had. Play around with Chef John's two winning combos: stout with coffee ice cream and raspberry sour with vanilla.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Grilled cheese gets a makeover inspired by white pizza in this quick and easy recipe featuring 3 cheeses, rosemary, and sauteed onions.
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Get Parmesan-Basil Cornbread Recipe from Food Network
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This moist and delicious breakfast bread is a blend of two all-time favorites.
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Get Bacon-Jalapeno-Cheddar Cornbread Recipe from Food Network
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These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
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To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
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These gluten-free cherry muffins are sprinkled with a buttery oat topping creating a cobbler-like effect. Living gluten-free doesn't mean deprivation!
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Get Chocolate Cake with Raspberry Buttercream Recipe from Food Network