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	<title>Culinaria &#187; Dessert</title>
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	<description>Introducing you to cuisine from around the world into your kitchen.</description>
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		<title>Veselé Vianoce a Šťastný Nový Rok</title>
		<link>http://culinariablog.com/index.php/2010/12/31/vesele-vianoce-a-stastny-novy-rok/</link>
		<comments>http://culinariablog.com/index.php/2010/12/31/vesele-vianoce-a-stastny-novy-rok/#comments</comments>
		<pubDate>Fri, 31 Dec 2010 19:47:42 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Slovak]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[poppy seed]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=838</guid>
		<description><![CDATA[In Slovak, that means &#8220;Merry Christmas and Happy New Year&#8221; (pronounced &#8220;Ve-se-le Vee-a-no-tse ah Schast-nee No-vee Rok&#8221;) . I must admit, I love how Eastern Europe celebrates Christmas, and am thankful for Zuzana for showing me a lot about the holidays in her native Slovakia. The Criskindle Markets, the food, hand-maid ornaments and decoration, families getting [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Please Bring Us Some Figgy Pudding</title>
		<link>http://culinariablog.com/index.php/2010/12/02/please-bring-us-some-figgy-pudding/</link>
		<comments>http://culinariablog.com/index.php/2010/12/02/please-bring-us-some-figgy-pudding/#comments</comments>
		<pubDate>Thu, 02 Dec 2010 16:00:25 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[fig]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pudding]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=743</guid>
		<description><![CDATA[Ooey. Gooey. Sugary and cinnamony sweet. I love a piping hot and bubbly bread pudding when the temperature dips down low. Especially, when smothered in a spiked whiskey caramel sauce and dalloped with a scoop of vanilla bean ice cream. Bread pudding wears many international hats. I often think of this as an English or French [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Madeleines Frank?</title>
		<link>http://culinariablog.com/index.php/2010/11/24/madeleines-frank/</link>
		<comments>http://culinariablog.com/index.php/2010/11/24/madeleines-frank/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 20:59:18 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[lavender]]></category>
		<category><![CDATA[madeleine]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=744</guid>
		<description><![CDATA[It&#8217;s funny what I&#8217;ll pick up from the most unlikely of sources. Back in 2002 when I was enjoying Jason Stratham&#8217;s depiction of Frank Martin, my mind was aroused by more than just wild driving and fancy shooting. It was the scene when Lai (Shu Qi) made Frank coffee, tea, and fresh madeleines. Even the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Let Them Eat Cake</title>
		<link>http://culinariablog.com/index.php/2010/04/29/let-them-eat-cake/</link>
		<comments>http://culinariablog.com/index.php/2010/04/29/let-them-eat-cake/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 20:17:37 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cupcake]]></category>
		<category><![CDATA[frosting]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=362</guid>
		<description><![CDATA[I started drooling and fantasizing over what kind of cake to make for my boyfriend. Ironically, we both celebrated our birthdays last week. I thought to myself, &#8220;Should I make a simple white (vanilla) cake with buttercream frosting? Or what about a devils chocolate cake with peanut butter frosting? Or even better what about chocolate cupcakes with [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chestnuts roasting on an open fire</title>
		<link>http://culinariablog.com/index.php/2010/03/08/chestnuts-roasting-on-an-open-fire/</link>
		<comments>http://culinariablog.com/index.php/2010/03/08/chestnuts-roasting-on-an-open-fire/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 21:29:04 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Hungarian]]></category>
		<category><![CDATA[Slovak]]></category>
		<category><![CDATA[chestnut]]></category>
		<category><![CDATA[Mont Blanc]]></category>
		<category><![CDATA[puree]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=250</guid>
		<description><![CDATA[Despite Jack Frost nipping at our noses, autumn and winter is the time of the year for the chestnut.  Every year as the temperature drops, families all over the world roast and prepare numerous sweet and savory dishes from the chestnut.  A favorite in my family is my father&#8217;s stuffing made every Thanksgiving.  However, this [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>It&#8217;s All About Polenta</title>
		<link>http://culinariablog.com/index.php/2010/02/01/its-all-about-polenta/</link>
		<comments>http://culinariablog.com/index.php/2010/02/01/its-all-about-polenta/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 04:17:59 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[polenta]]></category>

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		<description><![CDATA[I was flipping through my copy of Culinaria Italy, and early in the book the authors told of Friuli, a region up in Northern Italy. I read an interesting story of polenta and how it came to be in Friuli back in the 17th century. It was a tale of an oppressive Venetian government and [...]]]></description>
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