This summer, one of our visitors had a birthday while in China. Through her classmates, we learned that her favorite cake was Red Velvet Cake. I’ve never eaten any red velvet cake – much less made one from scratch, but thanks to the wonder that is the internet I found a recipe that I could

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We made these cupcakes for Schäfer’s preschool class on his 3rd birthday. They were absolutely perfect – even with the yogurt substitution. Since our blender decided to take a break from blending the sugar into a fine powdered sugar, we ended up boiling the icing at the last minute. Yum! I can’t wait for my

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Our Chinese friends requested a real American apple pie for Thanksgiving. Even though it’s not a traditional Thanksgiving food, it was anticipated, appreciated, admired and attacked.

Hubs can’t stop talking about this apple pie.

INGREDIENTS

Pastry for 9 inch single crust pie
10 c. sliced apple
1 c. white sugar
1 tbsp. corn starch
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash of salt
2 tbsp.

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INGREDIENTS

1 (15 ounce) can pumpkin puree (1 1/2 cup fresh pumpkin)
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie crust

Streusel topping:

2 tablespoons all-purpose flour
1/4 cup packed brown

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In honor of Mother’s Day 2009, I went scoured the internet for a really good chocolate cake recipe. Hershey’s Deep Dark Chocolate Cake did not disappoint.

INGREDIENTS

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2

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