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	<rdf:li rdf:resource="http://food52.com/blog/8614-margaret-fox-s-amazon-chocolate-cake"/>
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  </channel><item rdf:about="http://www.theguardian.com/lifeandstyle/2015/nov/15/nigel-slater-five-recipes-for-christmas-sweet-treats">
    <title>Nigel Slater’s five recipes for Christmas sweet treats | Life and style | The Guardian</title>
    <dc:date>2015-11-15T10:59:51+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/nov/15/nigel-slater-five-recipes-for-christmas-sweet-treats</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Smart cookies, clever cakes, brilliant brownies – the perfect way to kick off the Christmas festivities]]></description>
<dc:subject>recipes sweets cookies chocolate</dc:subject>
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<item rdf:about="http://food52.com/blog/13490-cheesecake-meets-brownie-falls-in-love">
    <title>Cheesecake-Topped Brownies Recipe</title>
    <dc:date>2015-07-20T08:26:51+00:00</dc:date>
    <link>http://food52.com/blog/13490-cheesecake-meets-brownie-falls-in-love</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A cheesecake walks into a bar and meets a brownie.]]></description>
<dc:subject>recipes cakes chocolate</dc:subject>
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<item rdf:about="http://food52.com/recipes/35048-homemade-dark-chocolate-turtles-with-medjool-dates">
    <title>Homemade Dark Chocolate Turtles with Medjool Dates Recipe on Food52</title>
    <dc:date>2015-04-24T14:19:22+00:00</dc:date>
    <link>http://food52.com/recipes/35048-homemade-dark-chocolate-turtles-with-medjool-dates</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Turtles and I go way back. As a little girl, turtles were the ultimate treat—milky chocolate, sweet and gooey caramel, and crunchy pecans—the absolute, perfect combination. My dad used to gift my sister and I a box on special occasions, and I always remember trying to make them last as long as possible. As you probably guessed, it never worked. Plus, I'm sure my mom used to sneak in and eat a few when we weren't looking, but can you blame her? 

I'm a little older now, and I seem to have lost my childhood sweet tooth. I'm not the biggest candy consumer anymore, and I like my chocolate extra dark, but I just couldn't resist idea of one sophisticated dark chocolate turtle. I had to make a few batches to get the quantities just right. More than 45 little turtles seemed to disappear in no time, and to be completely honest, I totally hid a few to savor all on my own—like mother like daughter, I guess! 

This homemade version is just a little more grown up. The gooey, naturally sweet medjool date caramel is good enough to eat with a spoon, and flaky fleur de sel tops things off with that beloved salty-sweet finish. The chocolates come together with minimal effort and just a bit of wait time while they set in the fridge. These would make a great gift for special occasions or a sweet after-dinner treat for anyone who loves turtles—and who doesn't? The recipe below makes 15 two-bite-sized chocolates—and they're vegan to boot!]]></description>
<dc:subject>recipes sweets chocolate</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/apr/04/chocolate-recipes-choc-chip-cookie-ganache-tart-10-best">
    <title>Our 10 best chocolate recipes | Our 10 Best | Life and style | The Guardian</title>
    <dc:date>2015-04-05T09:02:10+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/apr/04/chocolate-recipes-choc-chip-cookie-ganache-tart-10-best</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Add extravagance to your Easter with these luscious chocolate treats, from the ultimate choc-chip cookie or a gooey ganache to a deeply decadent dark chocolate tart]]></description>
<dc:subject>recipes chocolate sweets cakes cookies</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/03/chocolate-cinnamon-swirl-meringues-recipe-egg-whites.html">
    <title>Chocolate-Cinnamon Swirl Meringues | Serious Eats : Recipes</title>
    <dc:date>2015-03-20T16:32:57+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/chocolate-cinnamon-swirl-meringues-recipe-egg-whites.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.]]></description>
<dc:subject>recipes cakes eggs chocolate</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2011/jun/18/cherry-ripe-bars-recipe-lepard">
    <title>Cherry ripe bars recipe | Dan Lepard | Life and style | The Guardian</title>
    <dc:date>2015-03-19T14:20:12+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2011/jun/18/cherry-ripe-bars-recipe-lepard</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Our baking guru recreates a chocolate bar that's just about every Australian's favourite childhood sweet]]></description>
<dc:subject>recipes cakes chocolate</dc:subject>
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<item rdf:about="http://food52.com/recipes/34383-chocolate-mochi-snack-cake">
    <title>Chocolate Mochi Snack Cake recipe on Food52.com</title>
    <dc:date>2015-03-13T11:02:56+00:00</dc:date>
    <link>http://food52.com/recipes/34383-chocolate-mochi-snack-cake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While this cake looks dense and rich and indulgent and could pass for a nearly-flourless chocolate cake, it is none of those things. Mochi cake -- which is more squishy than gooey and more subtle than sweet -- is better. Why? It starts with the fact that, with its surprising spring and spryness, it is light and inhalable. 

The texture is soft and chewy, and the flavor is surprising, too: The chocolate is subtle, more along the lines of a chocolate-flavored graham cracker than a molten lava cake. If you'd like a deeper or more dimensional flavor, I'd recommend baking with a spiced sugar (like cinnamon sugar). ]]></description>
<dc:subject>recipes chocolate cakes</dc:subject>
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<item rdf:about="http://www.epicurious.com/recipes/food/views/Fallen-Chocolate-Cake-51149240?mbid=rss_epinr">
    <title>Fallen Chocolate Cake Recipe | Epicurious.com</title>
    <dc:date>2015-02-14T18:58:04+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Fallen-Chocolate-Cake-51149240?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.]]></description>
<dc:subject>recipes cakes chocolate</dc:subject>
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<item rdf:about="http://food52.com/recipes/27314-baci-di-dama-chocolate-filled-hazelnut-cookies">
    <title>Baci di Dama (Chocolate-Filled Hazelnut Cookies) recipe on Food52.com</title>
    <dc:date>2015-02-09T22:33:28+00:00</dc:date>
    <link>http://food52.com/recipes/27314-baci-di-dama-chocolate-filled-hazelnut-cookies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There is really only one way to make baci di dama, if you're going the traditional way and you want melt in the mouth results (and you should). It is a recipe of perfect proportions (just look at the measurements in metric weight) and the bare essentials that every Piemontese signora probably knows or has had passed down to her. But despite it being a simple, what Italians call “casalinga” (literally, “housewife”) recipe, these delightful biscotti require a certain amount of technique and skill in order to retain their delicate shape and texture. 
And there are plenty of tricks to getting this right and if you're familiar with working with short crust pastry, this won't be new – you want that perfect dome to each cookie half, so delicate that they fall apart in your mouth. One, work quickly; two, use very cold butter and three, they need to be barely cooked in a very cool oven. Following this traditional method, not only do they keep their shape and don't melt into a puddle, but they remain so wonderfully soft they literally melt as soon as they hit your tongue. 
While the method is always the same, you'll find these most commonly made with almond meal like they do in Tortona, but depending on the area of Piedmont you're in, the recipe may be made with a mixture of almond and hazelnut meal or, like they do in the area of Cuneo (the land of hazelnuts – this is, after all, where Nutella was born), just hazelnuts. 
Many modern recipes include eggs or milk or other unorthodox ingredients that help stabilize the cookies during cooking so that you don't need to be so careful with the preparation or the cooking to lose that domed shape. But you can tell the difference – they're not as light or delicate. 
Try these with a filling of homemade gianduia (hazelnut and chocolate) too – to the dark chocolate, add a handful of hazelnuts, whipped into a creamy paste in a food processor, together with a couple tablespoons of powdered sugar. Heaven.]]></description>
<dc:subject>recipes chocolate cookies</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/12/desert-roses-from-baking-chez-moi.html">
    <title>Desert Roses From 'Baking Chez Moi' | Serious Eats : Recipes</title>
    <dc:date>2015-02-04T10:30:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/12/desert-roses-from-baking-chez-moi.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate. She waxes, "Here's one more thing to add to the list of things I love about the French: The same people who invented the macaron, the mille-feuille and the iconic tart Tatin not only invented the Desert Rose, but love it, a feat that seems as impossible as holding two opposing thoughts in your mind at the same time."

She likens them to our Rice Krispie treats, and I suppose in their simplicity, ubiquity, and use of breakfast cereal, they are not dissimilar. But they seem more grown-up, more sophisticated, than our sticky-sweet treats. Her recipe (the original was apparently off the back of a cornflakes box, many years ago), while lovely in the proportions and ingredients, can be used as a jumping off point; substitute or add in whatever you prefer. Basically, if you have a bag of chocolate chips, a stick of butter, and a box of cereal, you're good to go.]]></description>
<dc:subject>recipes cakes chocolate sweets</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2015/02/how-to-make-salted-dulce-de-leche-brownies-recipe.html">
    <title>Salted Dulce de Leche Brownies | Serious Eats : Recipes</title>
    <dc:date>2015-02-04T10:22:44+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/02/how-to-make-salted-dulce-de-leche-brownies-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you ask me, you can never have enough recipes for brownies. Fudgy, cakey, or chewy; studded with nuts or chips—I like them all as long as they have an intense chocolate flavor and a great structure. But this recipe with dulce de leche is my absolute favorite.

They're topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.]]></description>
<dc:subject>recipes cakes chocolate sweets</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/07/how-to-make-hazlenut-and-cocoa-spread">
    <title>How to make hazelnut and cocoa spread – recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-07T10:10:33+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/07/how-to-make-hazlenut-and-cocoa-spread</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It tastes just like that well-known chocolate spread – but this version is packed with wholesome hazelnuts]]></description>
<dc:subject>recipes sweets chocolate</dc:subject>
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<item rdf:about="http://whatshouldieatforbreakfasttoday.com/post/62625276669/chocolate-granola">
    <title>Chocolate granola</title>
    <dc:date>2014-08-11T15:05:34+00:00</dc:date>
    <link>http://whatshouldieatforbreakfasttoday.com/post/62625276669/chocolate-granola</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mr T. gets up really early during the weekdays and the first thing he has is a bowl of granola with yogurt and fruits. Everything I make for breakfast is usually a second breakfast for him. As a loving wife (yes, I am one) and a big fan of chocolate I made a nice chocolate granola for him. I usually make this one and add some extras. But chocolate granola is something you want to have in your kitchen for a cold morning. Chocolate makes us happy, so why not to start being happy in the morning? I found this recipe on a beautiful Yummy mummy kitchen blog.]]></description>
<dc:subject>recipes breakfast chocolate</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2008/apr/26/recipe.foodanddrink1">
    <title>How to bake: Dan Lepard's chocolate custard muffins | Life and style | The Guardian</title>
    <dc:date>2014-08-07T17:16:55+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2008/apr/26/recipe.foodanddrink1</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Roger Pizey has been Marco Pierre White's pastry chef since way back at Harvey's in 1987, and is undoubtedly one of our finest. His book Small Cakes (Jacqui Small, £8.99) is out this month and we've got a competition to win a signed copy. To enter, email a pic of your best small cake to guardian@danlepard.com before May 5. To start you off, here's my recipe for the best chocolate muffin you'll ever eat.]]></description>
<dc:subject>recipes cakes muffins sweets chocolate</dc:subject>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/jun/21/dan-lepard-double-chocolate-victoria-sandwich-recipe">
    <title>Double chocolate Victoria sandwich recipe | Dan Lepard | Life and style | The Guardian</title>
    <dc:date>2014-05-28T12:37:50+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/jun/21/dan-lepard-double-chocolate-victoria-sandwich-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This variation has a surprisingly intense chocolate flavour and a delicate crumb. It's my latest favourite chocolate recipe, partly because it's so simple to make. The icing recipe here makes loads, enough to satisfy any icing fiends out there. Add a dash more boiling water if you prefer a thinner coating.]]></description>
<dc:subject>recipes cakes chocolate sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies">
    <title>How to make perfect brownies | Life and style | The Guardian</title>
    <dc:date>2014-05-26T10:58:55+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Are the best brownies dense and fudgey, or crumbly and earthily chocolatey?]]></description>
<dc:subject>recipes sweets chocolate cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fbd8470eebed/</dc:identifier>
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<item rdf:about="https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies">
    <title>Alice Medrich's Best Cocoa Brownies recipe on Food52.com</title>
    <dc:date>2014-05-19T07:24:32+00:00</dc:date>
    <link>https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe is one part of a master brownie recipe Medrich designed to use whatever chocolate you have in the house -- but the best version happens to be the one that only requires cocoa powder. By taking out the chocolate, with its inevitable fat and almost-inevitable sugar, Medrich was able to control and fine-tune the proportions of both. When she added back in the fat (via butter), the middles stayed softer. When she added back in granulated sugar, the crusts were shinier and more candy-like. Any cocoa will work, but natural (not Dutch process) will taste more richly of chocolate. ]]></description>
<dc:subject>recipes sweets chocolate cakes</dc:subject>
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<item rdf:about="http://food52.com/blog/8614-margaret-fox-s-amazon-chocolate-cake">
    <title>Vegan Chocolate Amazon Cake - Pantry - Genius Recipes</title>
    <dc:date>2013-10-16T14:51:55+00:00</dc:date>
    <link>http://food52.com/blog/8614-margaret-fox-s-amazon-chocolate-cake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Your new go-to birthday cake, bake sale cake, dinner party cake, late night snack cake -- for when the fridge is at its barest and you need chocolate cake now. (It's also vegan and parve and dirt cheap, but you wouldn't know unless we told you.)]]></description>
<dc:subject>recipes sweets chocolate vegetarian cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.slashfood.com/2008/05/23/amanda-hessers-walnut-cake/">
    <title>Amanda Hesser's Walnut Cake - Slashfood</title>
    <dc:date>2010-02-24T20:51:28+00:00</dc:date>
    <link>http://www.slashfood.com/2008/05/23/amanda-hessers-walnut-cake/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The flourless chocolate cake was a huge winner, but the walnut cake wasn't nearly as popular. I ended up bringing the leftovers of that cake home with me, and when I checked back in with it the next morning, I was surprised to discover that it had turned tender and crumbly, and had lost the slight bitterness that it had had on the first day. Of course, Hesser does mention that it does get better from sitting, but I didn't realize how drastically the flavor would actually improve with a little resting time.]]></description>
<dc:subject>recipes chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/milk-chocolate-chunk-toffee-bar-cookies.html">
    <title>Culinary in the Desert: Milk Chocolate Chunk Toffee Bar Cookies</title>
    <dc:date>2010-02-24T20:50:38+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/milk-chocolate-chunk-toffee-bar-cookies.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Milk Chocolate Chunk Toffee Bar Cookies (Adapted from Lisa Yockelson)]]></description>
<dc:subject>recipes chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f6e82cfa1a73/</dc:identifier>
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</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/rocky-road-brownie-wedges.html">
    <title>Culinary in the Desert: Rocky Road Brownie Wedges</title>
    <dc:date>2010-02-24T20:49:08+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/rocky-road-brownie-wedges.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Rocky Road Brownie Wedges (Adapted from Everday Food)]]></description>
<dc:subject>recipes chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://allrecipes.com//Recipe/Vegan-Chocolate-Cake/Detail.aspx">
    <title>Vegan Chocolate Cake - All Recipes</title>
    <dc:date>2010-02-22T08:48:55+00:00</dc:date>
    <link>http://allrecipes.com//Recipe/Vegan-Chocolate-Cake/Detail.aspx</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA["This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts."]]></description>
<dc:subject>recipes chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://thestonesoup.com/blog/2010/01/an-insiders-guide-to-cooking-with-chocolate-some-news/">
    <title>chocolate cooking tips</title>
    <dc:date>2010-02-07T15:19:00+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2010/01/an-insiders-guide-to-cooking-with-chocolate-some-news/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Working with chocolate has been more fun than I even imagined. Before I started, I was one of those people who liked chocolate but couldn’t see why some people got so excited about it. I get it now.

So to celebrate my news I thought I’d share with you some insights and insider tips to working with chocolate & my new favourite chocolate recipe – a super simple chocolate mousse.]]></description>
<dc:subject>food recipes chocolate</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.epicurious.com/recipes/food/views/Chocolate-Cake-with-Chocolate-Orange-Frosting-356911?mbid=rss_epinr">
    <title>Chocolate Cake with Chocolate-Orange Frosting Recipe at Epicurious.com</title>
    <dc:date>2010-01-14T17:08:03+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Chocolate-Cake-with-Chocolate-Orange-Frosting-356911?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Kate is an avid home baker, but it took her a while to figure out egg- and dairy-free desserts. The cake and the oatmeal bars are two of her favorite vegan treats.
]]></description>
<dc:subject>recipes chocolate sweets</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
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