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I stole this by modifying Recipe #139939 for a diabetic friend. Edited 10/19/08 based on reviewer's comments.

Recipe #236889

Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n.

Recipe #388669

My kids love these things and they are so simple to make.

Recipe #279585

From The Bee Folks ( in Mount Airy, MD. Serve with Recipe #331718 (among other things).

Recipe #331762

Chef Michael Symon's take on the classic party treat. From Food And Wine, Feb 2008.

Recipe #277970

Adapted from a recipe by Aleta1314 at

Recipe #334285

Adapted from a recipe at _Time Out New York_, after a confection produced at Tribeca Treats.

Recipe #365303

After trying "orange fluff" posted by another chef - I was inspired to create this for myself. I love ice cream and chocolate, and I find that this a great way to curb my cravings and in generous helpings too! Great for those on low-calorie diets.

Recipe #121019

From "Food Network Magazine," Nov/Dec 2008.

Recipe #341239

If you like your hot fudge a little more decadent, use all semi-sweet instead of the milk chocolate. Natural cocoa powder can be used, but will change the flavor somewhat. A simple recipe like this demands the best quality ingredients you can afford. Recipe by Liz Gutman of Liddabit Sweets in Brooklyn NY, as posted at Serious Eats.

Recipe #415275

2 Reviews |  By bri765

This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!

Recipe #109921

This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.

Recipe #274524

From the Syllabub blog at Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863.

Recipe #291855

From the Syllabub blog at Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

Recipe #292602

A simple peanut butter fudge. No thermometers needed, just a timer. The original recipe called for 2 cups of light brown sugar; I didn't have any, so I used part dark brown and part white. Do NOT try to use "natural," "organic," unsweetened or salt-free peanut butter for this, it will fail. If you like sweet-salty things (as I do), use salted peanuts on top; if you don't, unsalted will work fine. Adapted from CHOW -

Recipe #501857

From the Syllabub blog at Use this to fill layers of recipe #292701. Yum!

Recipe #292600

Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.

Recipe #134806

From Nigella Lawson's "Nigella Express" episode "On The Run". Makes a great hostess gift.

Recipe #319970

A delicious summer twist on Apple Crisp. Any type of berries may be used. We love this served with milk, ice cream or whipped cream!

Recipe #122412

About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats.

Recipe #443980

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