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HOW TO: How-To: Edible Utensils. This one goes into the why?-because-you-can file : Toasty pâte brisée serving utensils and ramekin. Bread bowls? Ha! Speak French? Then tell us all what this says, cause I'm sure it sounds savory: "oilà il...
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HOW TO: Make 90-Second Waffle Cookies. From dough to dunked in just 90 seconds. When you've simply got to have a warm cookie right away, look to your waffle iron. The crispy/chewy results will look like waffles, taste like cookies, and...
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HOW TO: Homemade Candy Corn Recipe. Candy corn's the kinda thing that divides loved one's right down the middle. Either you hate it, or you love it. And like all good things, if you love it, you should make it. And...
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HOW TO: Halloween How-To: Vampire Blood Lollipops. Whether or not you care about the influx of vampire art/literature/tv/films over the last few years, you can't deny the sugary excellence that is these "bloody" lollipops. Make 'em for your party, for Trick-or-Treaters, or...
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HOW TO: How To: The Meat Hand. Wow. Just.... Wow. Armed with a post-it note of inspiration and an appendage-shaped gelatin mold, Megan from NotMartha has made herself a hand. Of meat. With fingernails. And a wrist bone. It's awe-quaking. And perfectly...
