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Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
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Like tiny snowcapped mountains, these cupcakes capture your heart.
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To make these flower-shaped cookies, you will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
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It's everything you love about the popsicle—only this one's a lot less awkward to share.
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Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
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This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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