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  </channel><item rdf:about="https://food52.com/recipes/66235-lindsey-shere-s-almond-tart">
    <title>Lindsey Shere’s Almond Tart Recipe on Food52</title>
    <dc:date>2016-12-15T11:55:51+00:00</dc:date>
    <link>https://food52.com/recipes/66235-lindsey-shere-s-almond-tart</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This tart has an infamous reputation as being difficult, but trust me that it's not if you pay attention to the instructions. And it will be worth it: David Lebovitz wrote or this tart, “It’s the most delicious thing I’ve probably ever had.” I agree.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/books/little-library-cafe/2016/jan/07/food-in-books-raisin-bread-from-the-book-of-strange-new-things">
    <title>Food in books: raisin bread from The Book of Strange New Things | Books | The Guardian</title>
    <dc:date>2016-01-08T12:01:14+00:00</dc:date>
    <link>http://www.theguardian.com/books/little-library-cafe/2016/jan/07/food-in-books-raisin-bread-from-the-book-of-strange-new-things</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Kate Young finds inspiration in Michel Faber’s sci-fi novel and solace in its comfort food, apt for those away from home – or light years from planet Earth]]></description>
<dc:subject>recipes bread sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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    <title>Food in books: the marshmallows from Tomorrow, When the War Began | Books | The Guardian</title>
    <dc:date>2016-01-08T12:00:56+00:00</dc:date>
    <link>http://www.theguardian.com/books/little-library-cafe/2015/dec/17/food-in-books-the-marshmallows-from-tomorrow-when-the-war-began</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marshmallows bring back memories of carefree childhood holidays in Australia for Kate Young. Remembering their appearance in a favourite young adult series, she shares a recipe apt for both summer barbecues and winter nights]]></description>
<dc:subject>recipes sweets</dc:subject>
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    <title>Nigella Lawson's No-Bake Nutella Cheesecake - Genius Recipes</title>
    <dc:date>2015-12-11T17:19:16+00:00</dc:date>
    <link>http://food52.com/blog/15167-nigella-lawson-s-genius-no-bake-nutella-cheesecake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[During the holidays, we can be soothed by the sure things—the desserts that won't crack or sink or spring a leak, that don't take much time or a lick of oven space, that have everything going for them.]]></description>
<dc:subject>recipes sweets</dc:subject>
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    <title>How to make the perfect Turkish delight | Life and style | The Guardian</title>
    <dc:date>2015-12-11T17:06:10+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/dec/10/how-to-make-the-perfect-turkish-delight</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[We all have fond memories of nabbing one from a box of Roses, but authentic, gummy lokum is labour-intensive. The question is: should you roll these sugary creations in icing or dip them in chocolate?]]></description>
<dc:subject>recipes sweets</dc:subject>
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<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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    <title>Meals for one | Readers’ recipe swap | Life and style | The Guardian</title>
    <dc:date>2015-11-08T09:09:56+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/nov/07/mexican-guacamole-socca-spaghetti-recipe-swap-meals-for-one</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Your bright ideas for simple yet inspiring home-cooked meals for one, including a Mexican guacamole feast, a nicoise pancake, an easy spaghetti dish and a decadent pud too good to share ...]]></description>
<dc:subject>recipes chicken sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/38969-chocolate-caramels">
    <title>Chocolate Caramels Recipe on Food52</title>
    <dc:date>2015-10-30T14:07:57+00:00</dc:date>
    <link>http://food52.com/recipes/38969-chocolate-caramels</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Who needs a reason to make homemade Chocolate Riesen?]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/sep/30/how-to-make-the-perfect-custard-tart">
    <title>How to make the perfect custard tart | Life and style | The Guardian</title>
    <dc:date>2015-10-01T11:04:20+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/sep/30/how-to-make-the-perfect-custard-tart</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jun/24/how-make-perfect-blondies-felicity-cloake">
    <title>How to make the perfect blondies | Life and style | The Guardian</title>
    <dc:date>2015-06-24T12:35:41+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jun/24/how-make-perfect-blondies-felicity-cloake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It may not enjoy the fame of its younger cousin, the brownie, but this dense, fudgy, butterscotch treat is every bit as rich and delicious]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jun/11/how-to-make-the-perfect-fudge-felicity-cloake">
    <title>How to make the perfect fudge | Life and style | The Guardian</title>
    <dc:date>2015-06-11T13:48:59+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jun/11/how-to-make-the-perfect-fudge-felicity-cloake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Really good fudge is one of those things that is simple to make, but all-too-easy to muck up without a good idea of what you’re after]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://notes.pinboard.in/u:mlednor/0f85d5eb7af85d62f35f">
    <title>Caramel oat bites</title>
    <dc:date>2015-05-17T12:20:46+00:00</dc:date>
    <link>https://notes.pinboard.in/u:mlednor/0f85d5eb7af85d62f35f</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These are as simple as it gets, with just three ingredients. Try adding a pinch of sea salt for variety.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8da955274ddb/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/34897-puffy-and-fluffy-ricotta-pancakes-with-orange-and-fig">
    <title>Fluffy Ricotta Pancakes with Orange and Fig Recipe</title>
    <dc:date>2015-04-24T14:20:44+00:00</dc:date>
    <link>http://food52.com/recipes/34897-puffy-and-fluffy-ricotta-pancakes-with-orange-and-fig</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These pancakes, adapted from Tim Byres of Smoke Restaurant in Dallas are so tall they'll make ordinary pancakes look like they're standing on their tippy toes. They're so pillowy that I not only dream of them but on them. They're so crispy that you'll actually use that knife on your table. The entire top and bottom of these pancakes is what the edges of the standard sort might look like—if you're lucky (and it's your birthday, and you're having a good hair day).]]></description>
<dc:subject>recipes sweets breakfast</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6e920bdfd351/</dc:identifier>
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</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dbe956516e60/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/10115-tangerine-and-almond-shortbread-tart">
    <title>Tangerine and Almond Shortbread Tart Recipe on Food52</title>
    <dc:date>2015-04-10T17:41:51+00:00</dc:date>
    <link>http://food52.com/recipes/10115-tangerine-and-almond-shortbread-tart</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My husband isn't much of a dessert lover, so I have to create recipes that pack a lot of flavor but are not overly sweet. I find the texture of the tart reminds me of a cookie and the filling is a honey caramel that I love.]]></description>
<dc:subject>recipes cakes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6a7b7e23f7ae/</dc:identifier>
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</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6e538321f896/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/apr/04/oat-baking-white-chocolate-honey-oat-biscuits-blackberry-oat-crumble-cake">
    <title>Beyond the flapjack: baking with oats | Life and style | The Guardian</title>
    <dc:date>2015-04-05T09:01:31+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/apr/04/oat-baking-white-chocolate-honey-oat-biscuits-blackberry-oat-crumble-cake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Using oats lends subtle texture to your baking. Try them in this tender blackberry oat crumble cake and this crunchy batch of white chocolate honey oat biscuits]]></description>
<dc:subject>recipes cakes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:005f4dbdbae2/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/03/chocolate-coated-caramel-honeycomb-salted-peanuts-recipe.html">
    <title>Chocolate-Coated Caramel Honeycomb With Salted Peanuts | Serious Eats : Recipes</title>
    <dc:date>2015-03-27T19:38:54+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/chocolate-coated-caramel-honeycomb-salted-peanuts-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4f7a0cb772c8/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/oct/30/20-best-fast-food-recipes-ofm-pancakes-tacos">
    <title>20 best fast food recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-02-25T09:26:35+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/oct/30/20-best-fast-food-recipes-ofm-pancakes-tacos</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Delicious recipes that can be ready in minutes including black bean tacos and honey and ricotta pancakes]]></description>
<dc:subject>recipes beans sweets cheese rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:868010273387/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/33806-almond-butter-buckeyes">
    <title>Almond Butter Buckeyes recipe on Food52.com</title>
    <dc:date>2015-02-14T18:14:47+00:00</dc:date>
    <link>http://food52.com/recipes/33806-almond-butter-buckeyes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When you need a Valentine's Day gift that's so last-minute that you don't have time to run to the grocery store, these chocolate-coated peanut butter balls are your answer.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:136cccea65d2/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e54007a4fed0/</dc:identifier>
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</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:fee9281a6160/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://food52.com/blog/12023-pecan-crusted-oat-flour-genoise-no-frosting-necessary#tmhmdj:OCF">
    <title>How to Use Oat Flour + Pecan-Crusted Oat Flour Sponge Cake Recipe</title>
    <dc:date>2014-12-30T13:04:52+00:00</dc:date>
    <link>http://food52.com/blog/12023-pecan-crusted-oat-flour-genoise-no-frosting-necessary#tmhmdj:OCF</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice is using oat flour to make a cake so delicious that frosting would only be a distraction. And, added bonus -- it's gluten free.]]></description>
<dc:subject>recipes cakes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:99adfddb1587/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f8353eb39107/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/oct/25/syrup-loaf-cake-ginger-chocolate-orange-cookies-recipe-ruby-tandoh">
    <title>A sticky situation: two golden syrup recipes | Ruby Tandoh | Life and style | The Guardian</title>
    <dc:date>2014-10-25T07:45:05+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/oct/25/syrup-loaf-cake-ginger-chocolate-orange-cookies-recipe-ruby-tandoh</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Prepare your sweet tooth for a double hit of golden syrup goodness in the form of chewy, chocolatey cookies and a comforting loaf cake to fortify you against the autumn breeze]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d32e9ad30cc7/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/oct/25/lucian-freud-custard-tarts-breakfast-champions">
    <title>Breakfast of champions: Lucian Freud’s custard tarts | Life and style | The Guardian</title>
    <dc:date>2014-10-25T07:43:53+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/oct/25/lucian-freud-custard-tarts-breakfast-champions</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you’ve a tooth as sweet as the late artist’s, then these are for you]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:24836e2d895f/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/31511-les-whoopies">
    <title>Les Whoopies recipe on Food52.com</title>
    <dc:date>2014-10-25T07:33:58+00:00</dc:date>
    <link>http://food52.com/recipes/31511-les-whoopies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I knew that whoopie pies had made a successful transatlantic journey when they turned up front and center in the showcase of La Grande Epicerie’s pastry department. La Grande Epicerie is to epicures what Disneyland is to kids: heaven. You could call it a supermarket, but you wouldn’t be doing justice to its wine, meat, caviar, seafood, exotic fruit, and extensive bread offerings. Or to its fabulous candy section. Or its selection of jams that goes on endlessly. Or its cutting-edge pastry stand. When something shows up there, you know it won’t be long before it will be everywhere. And so it was with Les Whoopies.

Those whoopies -- delicate cakes sandwiching thick, creamy fillings -- reminded me of dainty Parisian macarons. Unlike so many others I’d seen, which were too large, fat, and messy, they were small, elegant, precisely constructed, and decorated with sophistication and restraint. Each was finished with a shiny chocolate glaze and some had little spots of color.

Like the whoopies that inspired me, the ones I make look Parisian -- fashionably slim and properly glossed -- but they cradle an American secret: a peanut butter filling. This is grown-up pleasure and childish delight, all in one package. Not bad for a cake the size of a bonbon.

A note on Whoopie Pie pans: I use a whoopie-pie pan with twenty-four 2 inch-diameter indentations. You can use a pan with differing dimensions, but you may need to use a different amount of batter for each cake and your yield may differ.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:232fe8d8bd2c/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/31509-tarte-tropezienne">
    <title>Tarte Tropézienne recipe on Food52.com</title>
    <dc:date>2014-10-25T07:33:14+00:00</dc:date>
    <link>http://food52.com/recipes/31509-tarte-tropezienne</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The Tarte Tropézienne is easy to describe, the cult surrounding it less so. Pierre Hermé introduced me to it more than twenty years ago, and he told me it was mythique. I’m sure I nodded, but I know that I hadn’t a clue what he meant or really how mythic the cake truly was. I didn’t get an inkling until I went to Saint-Tropez, where the streets are lined with pastry shops, and each one has a Trop.

The story goes that a bread baker, Alexandre Mika, had a shop in Saint-Tropez and that he made this cake using a recipe that he brought with him from his native Poland. But it wasn’t until 1955, when a film crew set up across from the shop, that the dessert became the “it” cake. The crew included a bunch of then-unknowns: the actors Jean-Louis Trintignant and Curd Jürgens; first-time director Roger Vadim; and starlet Brigitte Bardot. When Mika started making meals for them, the cake became the most requested item on the menu. It was so beloved that Bardot is said to have advised Mika that he should have a special name for it and that’s when it was christened “La Tarte Tropézienne.”

The cake itself is an egg- and butter-rich brioche dough, rolled into a freeform round, washed with egg, and speckled with pearl sugar -- the original was probably made with crushed sugar cubes (still an option) -- and baked. Once cooled, it’s split like a layer cake and filled with a combination of creams: in some cases, buttercream, pastry cream and heavy cream. Here, I opt for thick vanilla pastry cream lightened with a little whipped cream. I’ve seen Tropéziennes flavored with rum (my favorite), kirsch (regionally incorrect, but delicious), and, most commonly and most authentically, orange-flower water. These days, the Trop can be found studded with berries or filled with chocolate, and every shop in the beautiful Riviera town has a picture of Bardot.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a6d70651913f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cakes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/11438-how-to-make-homemade-oatmeal-cream-pies#tmhmdj:8xl">
    <title>How to Make Oatmeal Cream Pies at Home</title>
    <dc:date>2014-10-15T10:45:17+00:00</dc:date>
    <link>http://food52.com/blog/11438-how-to-make-homemade-oatmeal-cream-pies#tmhmdj:8xl</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Growing up, our summer family vacations consisted of long car rides to the splashiest spot on earth: Wisconsin Dells ("The Waterpark Capital of the World"). We would all pack in our tiny car, my siblings and I smashed together in the back seat. We'd spend the next four hours jabbing each other with elbows and knees, mapping out what water slides we’d hit first, laughing hysterically, and eating piles of treats my Dad packed in the back.

There was something about a car trip that brought out the junk food junkie in my father -- he would buy a whole grocery bag full of boxes and bags from the food aisle my mom skipped over on a weekly basis. Chips, cheesy crackers, donuts, cans of soda, seven kinds of cookies, and oatmeal cream pies. My sister, brother, and I were in heaven, devouring snacks while my mom groaned from the front seat.]]></description>
<dc:subject>recipes sweets biscuits</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:895144162b02/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/home/tv/baking/will-torrent-s-cherryalmondbourbons.html?stop_mobi=yes">
    <title>Will Torrent's Cherry &amp; almond 'bourbons'</title>
    <dc:date>2014-10-15T07:55:13+00:00</dc:date>
    <link>http://www.waitrose.com/home/tv/baking/will-torrent-s-cherryalmondbourbons.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Will Torrent shows you how to make your own version of the classic Bourbon biscuits.]]></description>
<dc:subject>recipes sweets biscuits</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3dc929c731e2/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:biscuits"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/home/tv/baking/perfect_scones.html?stop_mobi=yes">
    <title>Perfect scones - Waitrose TV</title>
    <dc:date>2014-08-19T10:51:55+00:00</dc:date>
    <link>http://www.waitrose.com/home/tv/baking/perfect_scones.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Will Torrent shows a foolproof method for the ultimate scones.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7e84f1010e08/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cakes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/08/maple-banana-baked-oatmeal-recipe.html">
    <title>Maple-Banana Baked Oatmeal | Serious Eats : Recipes</title>
    <dc:date>2014-08-08T10:08:06+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/08/maple-banana-baked-oatmeal-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Sweet maple syrup, soft banana, and crunchy walnuts make this version a hearty but healthy breakfast.]]></description>
<dc:subject>recipes breakfast sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c35c8625cbcb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:breakfast"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/08/strawberry-almond-baked-oatmeal-recipe.html">
    <title>Strawberry-Almond Baked Oatmeal | Serious Eats : Recipes</title>
    <dc:date>2014-08-08T10:07:39+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/08/strawberry-almond-baked-oatmeal-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Here, big, juicy strawberries and crunchy almonds will trick you into thinking this dish is more dessert than breakfast.]]></description>
<dc:subject>recipes breakfast sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:21b427511b5f/</dc:identifier>
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</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dc31785d0f99/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2008/apr/12/foodanddrink.shopping2">
    <title>Dan Lepard on how to bake an orange macaroon cake | Life and style | The Guardian</title>
    <dc:date>2014-08-07T17:16:04+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2008/apr/12/foodanddrink.shopping2</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you're making an orange cake, make it taste resoundingly of oranges, as I've done here, with the zest and an orange liqueur in the cake, and fresh juice and zest in the icing. Ditto lemon cake and others: if you can find the same flavour in two or more ingredients, then combine them for a dazzling effect. Most oranges are sprayed with pesticides and herbicides, so use organic if you want chemical-free zest.]]></description>
<dc:subject>recipes orange cakes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:df0baef9baf0/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.lottieanddoof.com/2011/04/lalos-famous-cookies-or-in-defense-of-paltrow/">
    <title>Lottie + Doof » Lalo’s Famous Cookies (or In Defense of Paltrow)</title>
    <dc:date>2014-07-11T05:59:52+00:00</dc:date>
    <link>http://www.lottieanddoof.com/2011/04/lalos-famous-cookies-or-in-defense-of-paltrow/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These barley-almond thumbprints were immediately fascinating to me—it seemed impossible that they would taste good. But they do, they taste great. And are incredibly healthy, at least in terms of cookies. Win-win.]]></description>
<dc:subject>recipes cookies sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:748e420deaef/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/13/how-to-make-perfect-tiramisu">
    <title>How to make the perfect tiramisu | Life and style | The Guardian</title>
    <dc:date>2014-07-09T12:19:23+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/13/how-to-make-perfect-tiramisu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Is tiramisu a tired old cliche of Italian cooking, or a classic that just needs some love? And, if you do love it, how do you make it – the traditional way, or with Baileys, beer or even strawberries?]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:15bacb87b649/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sweets"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti">
    <title>Fruity Christmas biscotti | BBC Good Food</title>
    <dc:date>2014-07-09T11:28:56+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive]]></description>
<dc:subject>recipes sweets biscuits</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:be43ae969880/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://thestonesoup.com/blog/2014/07/3-quick-questions-with/?inf_contact_key=3e6e8ccae277a942bf07b2114f90872df2c4fbddfceb4182525fbf1c26bb55d3">
    <title>3 Quick Questions With…</title>
    <dc:date>2014-07-01T17:48:58+00:00</dc:date>
    <link>http://thestonesoup.com/blog/2014/07/3-quick-questions-with/?inf_contact_key=3e6e8ccae277a942bf07b2114f90872df2c4fbddfceb4182525fbf1c26bb55d3</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Our Mum used to make a super decadent caramel slice that was so tasty but full of processed sugar. Nao’s version is just as delicious (maybe even more so!) and it avoids refined sugars and gluten. Although there’s still plenty of sugar in dates so I wouldn’t call it exactly ‘guilt-free!’.

That being said, I love how the caramel filling comes together and am keen to try it with peanut or almond butter instead of the tahini.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1146a3abd4ce/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/07/best-blueberry-cookies-recipe.html">
    <title>Best Blueberry Cookies | Serious Eats : Recipes</title>
    <dc:date>2014-06-27T06:16:22+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/07/best-blueberry-cookies-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These easy blueberry cookies are also the best: light as air with crispy exteriors and soft, fruit-filled middles.]]></description>
<dc:subject>recipes cookies sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6653dc7e80f0/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-recipe.html">
    <title>The Best (and Easiest) Frozen Yogurt | Serious Eats : Recipes</title>
    <dc:date>2014-06-25T14:22:42+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have to hand it to the frozen yogurt people—they have a hell of a racket.

Few do as good a job of making us feel like we're in control as frozen yogurt chains. Think about every one of those self-yourself, pay-by-the-ounce fro-yo places, and how much autonomy you have in every transaction. You swirl your own yogurt. You only take as much as you want. You have a dozen-plus options of flavors. Toppings? As many or few as you'd like in whatever combination you desire. Look at all the choices you have!

Now look at the cup they give you for your yogurt, and how puny a serving looks if you don't swirl it to (or over) the top. Look at how low those prices are per ounce. Do you know what an ounce feels like? Me neither. And the topping surcharges: are you keeping track?

And then you pay up: $8 for a bowl of candy-coated yogurt goop that, at the end of the day, doesn't taste much like yogurt, does it?

I'd like to suggest another option. I'd like to suggest that you ditch store bought frozen yogurt and consider making your own. If you really love frozen yogurt—and I mean real frozen yogurt—there's nothing better than homemade. And all it requires is two ingredients.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:08ff7630f9c2/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/06/raspberry-madeleines.html">
    <title>Raspberry Madeleines From 'Fruitful' | Serious Eats : Recipes</title>
    <dc:date>2014-06-23T17:54:58+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/06/raspberry-madeleines.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence. While citrus has become a secondary standard in making madeleines, the use of raspberries takes it a step further.

Tips: The spongy lightness that makes a madeleine a madeleine is owed to a proper beating of sugar and eggs. When mixed long enough, they will triple in volume, allowing for the flour to be added a touch at a time, until just incorporated. Rushing the beating of the eggs, or dumping the flour in all at once, will make the cakes fall flat. Take your time and you'll be rewarded with light, airy shells.

Tweaks: Greasing the madeleine tin with butter is a tedious process; there are many ridges to get into, and if you miss one, the cake might stick. The easiest and quickest way to get it done is this: melt the 1 tablespoon of butter, and dip a pastry brush (or small paintbrush!) into it, and then paint the tin. It should take no longer than a minute, and the brush will do a far better job than jamming room-temperature butter into a mold.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:116b3b4a4f0b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/06/white-chocolate-pistachio-sponge-blondies.html">
    <title>White Chocolate &amp; Pistachio Sponge Blondies | Serious Eats : Recipes</title>
    <dc:date>2014-06-02T14:58:42+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/06/white-chocolate-pistachio-sponge-blondies.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[White chocolate and strawberries are lovely together, especially when they're suspended in a sponge cake. There are also raw pistachios in this recipe from A Lighter Way To Bake, giving something special to every square.

Tips: Raw pistachios are specifically called for in this recipe; they're different from the roasted nuts often packaged for snacking. Lorraine recommends sourcing them from the special ingredients or baking section of your supermarket. Whole Foods does have them, but they're often out of stock. If you can't find them, try a different nut to get that crunch.

Tweaks: We found that green pepitas (a.k.a raw pumpkin seeds), when chopped, were a similar and suitable substitute for raw pistachios in these blondies. Pecans or walnuts would have been a bit heavy, especially with white chocolate, and that raw, "green" flavor went very well with strawberry.

Speaking of, hulling strawberries is a snap if you use a paring knife. Cut a circle around the green stem, turning the berry (not the knife!) as you go. The idea is to point towards the center of the fruit, creating a little cone around the stem that pops out once you've spun the strawberry around. Once that's gone, chopping the berries into cubes is a snap.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:14d16aba8e5c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cakes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/home/tv/desserts/strawberry-whitechocolatecheesecake.html?stop_mobi=yes">
    <title>Strawberry &amp; white chocolate cheesecake - Waitrose TV</title>
    <dc:date>2014-06-02T07:06:40+00:00</dc:date>
    <link>http://www.waitrose.com/home/tv/desserts/strawberry-whitechocolatecheesecake.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Silvana Franco shows you how to make a deliciously simple cheesecake.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:683e8a961c18/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sweets"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/recipes/25123-megan-s-ginger-snaps">
    <title>Megan's Ginger Snaps recipe on Food52.com</title>
    <dc:date>2014-05-28T12:38:07+00:00</dc:date>
    <link>https://food52.com/recipes/25123-megan-s-ginger-snaps</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The perfect holiday cookie, with three types of ginger!]]></description>
<dc:subject>recipes cookies sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b627d2cc44e7/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<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>
<dc:identifier>https://pinboard.in/u:mlednor/b:e7994bfd178a/</dc:identifier>
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</item>
<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>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/marbled-blackcurrantandalmondcake.html?stop_mobi=yes#.U11wAcS9KK0">
    <title>Marbled blackcurrant and almond cake</title>
    <dc:date>2014-05-22T09:18:50+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/marbled-blackcurrantandalmondcake.html?stop_mobi=yes#.U11wAcS9KK0</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marbled blackcurrant and almond cake]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:89204a7af00b/</dc:identifier>
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</item>
<item rdf:about="https://food52.com/recipes/28573-cook-s-illustrated-s-blondies">
    <title>Cook's Illustrated's Blondies recipe on Food52.com</title>
    <dc:date>2014-05-21T17:57:57+00:00</dc:date>
    <link>https://food52.com/recipes/28573-cook-s-illustrated-s-blondies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These are the blondies you'll become known for. A few notes: The key to their flavor is the heavy dose of vanilla -- don't skimp, and don't use artificial extract. Err on the side of under-baking. These are delicious cold from the freezer or fridge (and easiest to slice that way).]]></description>
<dc:subject>recipes sweets cookies cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4eebbe484793/</dc:identifier>
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</item>
<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>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:284e5ffaf005/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/04/strawberry-buckle-recipe.html">
    <title>Strawberry Buckle | Serious Eats : Recipes</title>
    <dc:date>2014-04-07T12:46:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/04/strawberry-buckle-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Imagine a Venn diagram with two overlapping circles. The first circle is coffee cake; the second, a fruit crumble. In the space between the circles you'll find buckles.

Making a buckle is easy. First you make a simple coffee cake batter, then you fold in a good amount of fruit. Next, pour the batter into a pan and sprinkle over a swath of buttery crumble topping. The name comes from the fact that as the dish bakes, the batter sinks (or "buckles") over the fruit.

Living in California, we just saw the season's first strawberries arrive at the market. They weren't especially sweet (I'd give it a week or two for them to be best eaten out of hand) so I decided to use them in a light dessert. Somewhere between a cake and a crumble, the buckle was the perfect choice. The berry flavor is really lovely against the lightly sweet vanilla cake and the gingery crumb topping.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:da21cc14a204/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/26/how-to-cook-perfect-ginger-cake">
    <title>How to cook perfect ginger cake | Life and style | The Guardian</title>
    <dc:date>2014-03-03T12:59:21+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/26/how-to-cook-perfect-ginger-cake</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Is ginger the king of winter cakes, or do you have another favourite companion for a cup of tea at this time of year?]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0b5e95059764/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/15110-cinnamon-sugar-breakfast-puffs">
    <title>Cinnamon Sugar Breakfast Puffs recipe on Food52.com</title>
    <dc:date>2014-02-22T18:54:59+00:00</dc:date>
    <link>http://food52.com/recipes/15110-cinnamon-sugar-breakfast-puffs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, binging on whipped cream and scones, building snow forts, trying to find the source of creeks, spiking hot chocolate, climbing mountains, and other adventures of all sorts. I think she got it from her godmother, who is the ultimate hostess (she has one of those giant houses with stone lions out front, which basically means you're required to be a good hostess). 
My friend had these at a brunch hosted by her godmother, and became unbelievably obsessed with them. She was generous enough to share the recipe with me too. I made some little tweaks and changes because I can't help it, like spicing them up, and using browned butter (because butter should almost always be browned in these types of cases). They're kind of a hybrid of spice cake, muffins, and cinnamon sugar donut holes...so what's not to love?! Plus they're remarkably quick and easy. And, I must admit, I take odd enjoyment in eating anything called a puff.]]></description>
<dc:subject>recipes sweets breakfast cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:933acd87133b/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/13/how-to-cook-perfect-treacle-tart">
    <title>How to cook the perfect treacle tart | Life and style | The Guardian</title>
    <dc:date>2014-02-13T20:21:06+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/13/how-to-cook-perfect-treacle-tart</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Hot on the heels of the toothaching tablet, and as part of my continued campaign to persuade you that sugar is not the devil's latest weapon of choice , I bring you treacle tart. Unabashedly sweet and wonderfully sticky, it's one of those childhood pleasures that never quite leaves you, even if you're "really more of a fruit person these days".

Treacle tarts in their current incarnation only date from the invention of golden syrup in 1883 – treacle remained the generic name for syrupy byproducts of the sugar refinery process for some time afterwards, though the new desserts bore little relation to their bitter black predecessors. (The idea of binding breadcrumbs together with sugar is a far older one; medieval gingerbread worked on the same principle, but using honey.)

Stale bread and cheap syrup proved a killer combination for thrifty cooks chasing maximum calories for their cash, which is probably why the dish remains so popular in schools to this day. And, let's face it, if you could keep it down at school, it's going to keep a sweet spot in your heart for life.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8aac0d777882/</dc:identifier>
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</item>
<item rdf:about="http://www.homesicktexan.com/2014/02/spicy-chocolate-pecan-cookies.html">
    <title>Spicy chocolate pecan cookies | Homesick Texan</title>
    <dc:date>2014-02-13T20:20:35+00:00</dc:date>
    <link>http://www.homesicktexan.com/2014/02/spicy-chocolate-pecan-cookies.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Valentine, Texas is a squint of a town in far West Texas. If you’re heading to Marfa from El Paso, then you’ll drive through it as you head to your destination. Though if you’re not paying attention, you could very well miss it. 

While Valentine is indeed small, it is large enough to have a post office. And every year people send their valentine cards to Valentine, Texas to get a special postmark. That post office, however, is the only business around. So, for instance, if you’re hungry then you’ll have to keep on driving. But that’s okay, as Marfa is only a few more miles down the road. 

Now Marfa isn’t large either, but it does have a fair number of places to eat. You’ll find Mexican food, American food, Italian food, falafels, grilled cheese sandwiches, a Dairy Queen, and pizza. There’s also a quirky cafeteria, which has delicious proteins, sides, sandwiches, and homemade cookies for dessert. ]]></description>
<dc:subject>recipes sweets cookies</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:48a78e4403bb/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/9755-brown-butter-cupcake-brownies">
    <title>Easy Weeknight Desserts - Chocolate Brownie Recipes</title>
    <dc:date>2014-02-13T17:03:44+00:00</dc:date>
    <link>http://food52.com/blog/9755-brown-butter-cupcake-brownies</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Find beauty in the mayhem. This weeknight-friendly, deceptively simple take on a chocolate brownie will help.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d14b2cf9c7f5/</dc:identifier>
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</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/breadandbutterpuddin_85936">
    <title>Bread and butter pudding : BBC - Food - Recipes</title>
    <dc:date>2014-02-13T09:36:39+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/breadandbutterpuddin_85936</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[An old-fashioned English family favourite that goes easy on the wallet. Day-old bread works best in this recipe.]]></description>
<dc:subject>recipes sweets bread</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:da9fe5c5e17f/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/01/super-crumb-raspberry-almond-crumb-cake.html">
    <title>Super Crumb Raspberry Almond Crumb Cake | Serious Eats : Recipes</title>
    <dc:date>2014-01-21T19:45:40+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/super-crumb-raspberry-almond-crumb-cake.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Raise your hand if you don't like crumb cake. I didn't think so. What's not to love about crumb cake? For anyone who likes it sweet in the morning, crumb cake hits the spot with its layer of moist, buttery, vanilla cake on the bottom, and (if it's done right) a giant mound of streusel crumb on top. Entenmann's knows it's the more crumbs the better.

But it's not as simple as just piling on any old streusel topping. Most streusels are really, really sweet. The trick to a good crumb cake crumb (and one that you actually like eating) is making sure that the crumb topping isn't cloying. Also important: the streusel should also have the right amount of butter. It needs to crumbly but sliceable.

For years I floundered with this, until I finally came across a recipe that got the proportion of flour to sugar to butter right. The best streusel recipe has much more flour and butter than you may expect, but it works. A touch of oil in the cake batter keeps this crumb cake moist for days.

Though I usually go the classic crumb cake route (plain vanilla), this time I swirled raspberry jam into the batter, tossed in a handful of fresh raspberries, and added sliced almonds to the crumb topping. To mix it in one bowl, whisk up the batter, spread it into the pan, and just use the same unwashed bowl to toss the crumb mixture together. When it's this easy, you can get your morning off to a sweet start in no time.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5dff9329315c/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/01/chocolate-chip-oatmeal-mini-muffins.html">
    <title>Chocolate Chip Oatmeal Mini Muffins | Serious Eats : Recipes</title>
    <dc:date>2014-01-15T14:45:58+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/01/chocolate-chip-oatmeal-mini-muffins.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When I sat down to write about these mini muffins, I couldn't decide whether to describe them as hearty or light. I'm aware that these two descriptors are diametrically opposed, so by default the muffins must be one or the other. Hearty or light. Light or hearty? Why can't I choose?

There isn't any butter in the recipe, which lightens things up considerably

I think it's because the little one-biters are pretty light in texture as muffins go. There isn't any butter in the recipe, which lightens things up considerably (I find too much butter or oil is one key part in the downfall of heavy, dense muffins). Instead, I use a combination of milk and sour cream, which results in muffins that aren't dense or greasy at all.

But to keep them from floating away, I added quick cooking oats at about a 1:1 ratio with white flour. The oats add texture and a light nutty flavor. (Texture + nutty flavor signals hearty in my book. See my problem?) Oats also impart some nutritional points, which isn't a bad thing at breakfast. Still, I couldn't help but add some chocolate chips, which make these little guys just sweet and chocolatey enough to be enjoyable. In fact, feels like the perfect holiday-hangover breakfast.]]></description>
<dc:subject>recipes sweets muffins cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:981cd67fe408/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/9437-the-perfect-chocolate-chip-cookie">
    <title>Chocolate Chip Cookies Recipe - Classic Baking Recipes</title>
    <dc:date>2014-01-01T18:18:09+00:00</dc:date>
    <link>http://food52.com/blog/9437-the-perfect-chocolate-chip-cookie</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A cookie with the perfect combination of fat, flavor, and comfort.]]></description>
<dc:subject>recipes sweets cookies</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:58183dd2f24f/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/09/chewy-brown-sugar-cookies-recipe.html?ref=search">
    <title>Chewy Brown Sugar Cookies | Serious Eats : Recipes</title>
    <dc:date>2013-12-24T16:45:24+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/09/chewy-brown-sugar-cookies-recipe.html?ref=search</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:11a57fa808dd/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/12/brown-sugar-berry-crumble-muffins.html">
    <title>Brown Sugar Berry Crumble Muffins | Serious Eats : Recipes</title>
    <dc:date>2013-12-24T16:44:56+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/12/brown-sugar-berry-crumble-muffins.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Rich with brown sugar and tangy yogurt, these super moist and tender berry muffins are topped with a crunchy buttery streusel.]]></description>
<dc:subject>recipes sweets muffins cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c8bc0e44025a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:muffins"/>
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</item>
<item rdf:about="http://food52.com/recipes/25364-alsatian-gingerbread">
    <title>Alsatian Gingerbread recipe on Food52.com</title>
    <dc:date>2013-12-22T17:51:25+00:00</dc:date>
    <link>http://food52.com/recipes/25364-alsatian-gingerbread</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adapted from Jacquy Pfeiffer’s The Art of French Pastry. Makes a single low-slung, honeyed loaf. Feel free to add spices or boost the quantities given; I have here (and also added a touch of salt). And if you want a sugar glaze, paint it on once the loaf comes out of the oven.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:512391cb31b1/</dc:identifier>
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<item rdf:about="http://food52.com/recipes/23478-fruit-laden-whole-grain-pancakes">
    <title>Fruit-Laden, Whole-Grain Pancakes recipe on Food52.com</title>
    <dc:date>2013-12-22T17:50:17+00:00</dc:date>
    <link>http://food52.com/recipes/23478-fruit-laden-whole-grain-pancakes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adapted from the Gourmet Cookbook. Key changes: white whole wheat instead whole wheat; some yogurt in place of milk, and butter in place of oil; and a lot of fruit layered on top.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c6a88617645c/</dc:identifier>
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<item rdf:about="http://www.bbcgoodfood.com/recipes/1205637/flapjack">
    <title>flapjack | BBC Good Food</title>
    <dc:date>2013-12-22T12:42:40+00:00</dc:date>
    <link>http://www.bbcgoodfood.com/recipes/1205637/flapjack</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[a yummy treat for everyone in the family.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4aba3b0db6aa/</dc:identifier>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/12/malted-hazelnut-meringue-torte.html">
    <title>Malted Hazelnut Meringue Torte | Serious Eats : Recipes</title>
    <dc:date>2013-12-19T15:14:25+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/12/malted-hazelnut-meringue-torte.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Whipping up a meringue indulges the pastry geek in me. I never tire of watching a liquid egg white inflate as it foams up and then, with the help of sugar, transform into a beautiful, thick and glossy mixture that you can spread or pipe into almost any shape. (Of course this reverence partly comes from many a failed attempt at a voluminous meringue.) That said, making a meringue is really not difficult, just remember the rules: start with a clean, dry bowl and remove even the slightest speck of yolk.

The meringues in this torte are based on a classic baked meringue called a hazelnut dacquoise. Toasted, ground hazelnuts, and malted milk powder are gently folded into the meringue. The meringue is piped or spread into discs, then baked at a low temperature for a long time until dry and crispy. When cool, the meringues are layered and frosted with a bittersweet chocolate ganache that balances out the sweet meringue. As the cake rests, the meringue layers soften ever so slightly, while still retaining a nice crunchy texture. For as rich as this torte is, it's surprisingly light. For a luxurious gluten-free dessert, simply omit the malted milk powder.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d7331ed1b61e/</dc:identifier>
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<item rdf:about="http://food52.com/blog/9324-how-to-make-croquembouche">
    <title>How to Make Croquembouche -- Cooking Technique</title>
    <dc:date>2013-12-16T09:10:12+00:00</dc:date>
    <link>http://food52.com/blog/9324-how-to-make-croquembouche</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Croquembouche literally means crunch in mouth. This architectural show-stopper was first created in the early 19th century by the first-ever celebrity chef and founding foodie father, Antonin Carême. The stacked cone consists of cream puffs that are dipped in caramel, which helps to bind and stack the puffs upon each other. As the caramel sets, the puffs become encased in a crunchy coating.

I find that the beauty of a croquembouche is in its interactive nature -- it's very fun walking up to this tower of pastry, daintily picking off a puff, and popping it in your mouth. During the holidays, give me a viscous red wine and a seat next to a croquembouche and I need nothing more.




Pâte à choux is the light dough used to make cream puffs; mastering it will open you up to a wide array of baked and fried pastries like cream puffs, éclairs, gougères, beignets, crullers, and churros.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/12/crispy-brown-sugar-shortbread.html">
    <title>Crispy Brown Sugar Shortbread | Serious Eats : Recipes</title>
    <dc:date>2013-12-11T18:47:24+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/12/crispy-brown-sugar-shortbread.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Buttery, crisp wedges of shortbread that take mere minutes to make? That's right, One Bowl Baking has the recipe for blessedly simple, versatile shortbread dough sweetened with warm brown sugar.

Tips: By the author's estimation, this is the easiest recipe in the book. If you move quickly, you can be pulling shortbread out of the oven in half an hour. The only thing between you and crispy, brown sugar bliss is a tart pan with a removable bottom. Not every kitchen is equipped with one, nor should you purchase one expressly for this recipe. Take sheets of folded aluminum foil to make a ring 9 inches in diameter, then place it on a cookie sheet. Fill it in with dough, and presto, you have quick and easy shortbread.

The dough can also be rolled and cut into the shapes of your choice. With Christmas on its way, stars would be a good place to start.

Tweaks: Shortbread purists, close your ears. I have a suggestion that goes against standard practices: cinnamon. Adding up to a teaspoon of cinnamon goes very well with the buttery crispness of the shortbread, and the crunch of the turbinado sugar.]]></description>
<dc:subject>recipes sweets cakes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/nov/13/jack-monroe-frozen-yoghurt-recipe">
    <title>Jack Monroe's frozen yoghurt recipe | Life and style | The Guardian</title>
    <dc:date>2013-12-11T12:05:59+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/nov/13/jack-monroe-frozen-yoghurt-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I first made these berry desserts with foraged blackberries and a few things from the fridge, but any berries will do. You can often get bags of mixed frozen berries far cheaper than their fresh counterparts, which are perfect for this simple dessert.]]></description>
<dc:subject>recipes sweets</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1aef6c603133/</dc:identifier>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/12/stollen-german-christmas-bread-recipe.html">
    <title>Stollen | Serious Eats : Recipes</title>
    <dc:date>2013-12-08T22:46:12+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/12/stollen-german-christmas-bread-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There is a basket in my parents' house which, to this day, holds back-issues of Gourmet magazine. It was there when I was a kid, and I used to love looking at the photos of all things that I wanted to eat and places I wanted to go. One strange memory sticks in my head, which is of seeing a photo spread on a little town in Austria all decked out for Christmas. Twinkle lights, craft stalls, snowbanks, cheer. It looked like heaven.

I still harbor this secret desire to go and seek out this unnamed place (which could actually be half of Europe), to experience Christmas condensed. Maybe one day I'll get there, but in the meantime, I'll make things like Linzer cookies and stollen and picture the article in my head. (RIP print magazines.)

If you too want to make stollen, you should start now. The process takes a few days, and the breads, which are saturated in spices, candied fruit, and butter, get better over time. But the results are delicious, perfect for both a hearty breakfast or an afternoon snack. Bonus: if you're going to go through all that work anyway, the recipe makes enough loaves for gifting.]]></description>
<dc:subject>recipes bread sweets cakes</dc:subject>
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