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cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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Paleo banana bread with a swirl of chocolate and a hint of cinnamon will have you turning back for seconds and thirds!
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These buttery pinwheel cookies with pistachios and cranberries will be a new holiday classic and a cookie tray favorite!
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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Make your muffins a little healthier by using whole wheat flour, unsweetened applesauce, and sliced strawberries in the batter.
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This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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Get White Soda Bread Recipe from Food Network
Ingredients: white flour, salt, bread, buttermilk