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Pink Champagne replaces water in these light and airy blush-tinged cupcakes prepared with a French vanilla cake mix and whipped topping mix.
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S-o-o-o good and easy to make. Frost with white powdered sugar frosting.
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You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Light little lemon cookies are fit for a prince or princess.
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These chewy, crunchy peanut butter cookies stay soft and they are very easy to make.
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Creamy and smooth, this fudge is made with white chocolate chips, marshmallow creme, canned pumpkin, and just enough spice. It will please any pumpkin-lover!
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Mayonnaise and cocoa powder are two of the eight ingredients in this quick and easy recipe for a moist cake.
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Rich chocolate chewy brownies, not cakey at all!
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Forget lattes, this is going to be your new pumpkin spice morning pick me up.
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To make this judiciously sweet cobbler, blueberries are lightly sugared and flavored with orange juice, and then topped with a light and airy batter. And within 40 minutes, this cobbler bakes up bubbly and beautiful.
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These tropical fritters are made with ripe bananas.