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This simple chocolate shell hardens on your ice cream as it dries, creating a rich, candy-like coating.
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The most festive app for your game day get together.
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Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.
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Ice pops made with real fruit beat anything you'll find in the freezer case or on the ice-cream truck and it only takes a few minutes to get them into the freezer.
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Use this easy chocolate glaze recipe for Martha Stewart's Handwritten Valentine Cupcakes.
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Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty "cheater's" cheesecake.
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Perfect for your next girls night.
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This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.
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A pleasing blend of vodka and blue curaçao; perhaps the perfect pool party quaff?