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    Topic: Mothers Day

    Center Stage: Mini Lemon Cheesecakes with The Domestic Rebel
    3 minute read Written by Guest Author on May 1, 2015

    Hayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss...

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    Sour Cream Pound Cake
    2 minute read Written by Hamilton Beach on March 27, 2015

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    Banana Stuffed French Toast
    2 minute read Written by Hamilton Beach on February 20, 2015

    Nothing says it’s the weekend like a big brunch, especially if it’s something sweet you normally don’t (or can’t) eat on a rushed weekday morning. We love all kinds of brunch foods, from eggs benedict to buttermilk pancakes, but sometimes we start...

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    Easy Fudgy Chocolate Brownies
    1 minute read Written by Hamilton Beach on December 3, 2014

    Brownies are one of every chocolate lover’s favorite desserts. Sure, you can buy a boxed mix, but did you know they are surprisingly easy to make from scratch? We think baking homemade brownies is easy as pie - except easier! All you need to get...

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    The Best Brunch: Blue Pom-Pom Mimosa
    2 minute read Written by Hamilton Beach on April 28, 2014

    Mother’s Day is coming soon, and people everywhere will celebrate moms with a delicious brunch and lots of warm hugs. If you’re thinking about making brunch instead of going out to a restaurant, we have the perfect Mother’s Day menu planned. Start...

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    Heritage Dish: Whipped Cream Pound Cake
    3 minute read Written by Hamilton Beach on April 18, 2014

    In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped...

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    The Best Brunch: Eggs Benedict
    2 minute read Written by Hamilton Beach on April 16, 2014

    I love Eggs Benedict and order it at brunch all the time. I never, ever made it at home. To me, it was stuffy and labor intensive. Not to mention I had to poach eggs, which is the equivalent of retaking the SAT’s (they were hard for me). And...

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