Sweets

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Lemon Mascarpone Tarts

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Want a quick, easy, and delicious lemon tart? Try this one from Crave Brothers Farmstead Cheese.

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Peanut Butter Snickers Pie from Prime 112

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Prime 112, one of the premiere steakhouses in South Florida, shares their popular recipe for Peanut Butter Snickers Pie.

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Montebello’s Sugar Pie (Tarte au Sucre)

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The historic Fairmont Le Château Montebello in Quebec serves this sugar pie made with local maple syrup and it’s incredibly delicious.

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Best Cinnamon Rolls on the Planet

It's the thin layers of dough with plenty of butter, cinnamon, and brown sugar between the layers that earn RFT's high praise.

Mosquito Fleet Chili makes their cinnamon rolls with very thin layers of dough, each liberally slathered with butter, cinnamon, and brown sugar. They are, without a doubt, the best cinnamon rolls we’ve ever tasted.

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Mallard Ice Cream’s Heavenly Caramel Sauce

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I’m a major caramel sauce lover and the caramel sauce served at Mallard Ice cream is some of the best I’ve tasted.

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Fudge Sauce from Mallard Ice Cream

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This fudge sauce, served at Mallard Ice Cream, in Bellingham, Washington, is so rich and delicious it’ll make you swoon.

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Rocket Donuts’ Blueberry Fritter Recipe

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Making blueberry fritters is a multi-step process. First you will want to make your yeast dough. While it is rising, make the blueberry compote. Finally, you will make the glaze. Follow these directions carefully and you will end up with a delicious fritter. Recipe courtesy Rocket Donuts, Bellingham, Washington.

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Peanut Butter Tarts

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Our Arctic explorer, Yvette Cardozo, discovered these incredibly delicious tarts when she traveled to Churchill, Manitoba to swim with beluga whales. She says she ate one of these every day — but only half because they’re so rich.

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Weasel Coffee Ice Cream

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Trung Nguyên Coffee Company ‘s terrific Coffee Ice Cream recipe.

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Key Lime Pie

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Yvette Cardozo’s 50+-year-old Key Lime Pie Recipe (borrowed from her mom’s memory) is tart and rich.

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Ruby’s Rhubarb Crisp

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Bake this amazing Rhubarb Crisp with Toffee Sauce, from Michele Genest.

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