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Fuzz felt better yesterday and asked me to take her to Payless. We always have fun at Payless. I’m not that interested in shoes, but Fuzz is, and watching her test out different pairs, blissfully unaware that she has big feet, makes me feel good. We bought some sparkly blue flip flops and headed over [...]
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I don’t usually post cookie recipes without testing them, but this recipe was created by my friend Val, which means it’s good. I plan on making these soon, but I’m taking a cookie break today so they’ll have to wait. Here’s the recipe. Val says that the blueberry butterscotch combination is delicious. If …
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I’ve never been very fond of dates, but I recently bought a pint of the new Haagen Dazs “Sticky Toffee Pudding” flavor ice cream and loved it. I had no idea upon trying the ice cream that sticky toffee pudding was a dessert made with dates, but thanks to my introduction to sticky toffee …
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For some reason, the only time I think about making Razz-Ma-Tazz bars is when I have white chips that need to get used up. This is sad, because Razz-Ma-Tazz bars are delicious and deserve a higher status than that of “way to use stuff up”. They are extremely easy, look pretty and taste great. No [...]
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It’s been a busy Easter. The Midori cake will make its debut at a party tonight, but earlier today I decided to make some Tropical Fruit Bars to take to another Easter party at a different home. After giving it some consideration, I opted to save the tropical bars for Todd’s co-workers. No doubt they’ll [...]
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This recipe is adapted from Cooking Light and you can find the original on www.myrecipes.com. Raspberry-Chocolate Bars 1 cup all-purpose flour 1 cup quick-cooking oats 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup packed brown sugar 5 tablespoons butter — softened 1/2 cup semisweet chocolate chips 1 jar seedless raspberry jam — (10-ounce) Preheat oven to 375°. [...]
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Lemon Bars Shortbread Base: 1 cup all-purpose flour 1/8 cup cornstarch 1/3 cup granulated sugar 1/2 tsp. salt 1/8 tsp. ground cinnamon 8 tbsp. cold unsalted butter — (1 stick/4oz/113g) cut into 1/2-inch pieces Filling: 3/4 cup granulated sugar 2 tbsp. all-purpose flour 1 Pinch salt 1 tsp. finely grated lemon zest or 1/4 [...]
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One very vivid sense memory from my preschool days was tasting a Fig Newton for the first time and discovering the filling was fig — not the chocolate fudge it appeared to be. While I was disappointed the filling was not chocolate, I found flavor of the fig strangely exotic. Naturally, I liked Fig Newtons [...]
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