Babies First Birthday Cake

Babies First Birthday Cake


1/2 cup sliced peaches (peeled)

1 banana

Blend fruit together in a food processor until liquefied.  This gave us 1/2 cup of fruit puree.

1/2 cup fruit puree (from above)

1/2 cup milk + 1 tablespoon lemon juice (let sit for 5 minutes to make “buttermilk”

1 egg

1 teaspoon vanilla

1 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Whisk your fruit puree, milk, egg, and vanilla together.  In a separate bowl, combine whole wheat flour, baking powder, soda, and salt.  Slowly pour your liquid ingredients into the dry, and mix until the dry ingredients are all wet.

Pour your batter into a greased 6 inch round pan (Double ingredients to make a double layer).  Bake at 350 for 20-30 minutes, or until you can stick a knife through the center and it comes out clean.


1 cup organic cream

Optional (for guests) 1 tablespoon pure maple syrup

Frost your cake or cupcakes and top with fruit.

Makes 1 6 inch cake, 12 mini cupcakes, or 6 regular size cupcakes

  • 1cup pecans or walnuts (4 ounces)
  • 1 1/2cup unbleached all-purpose flour (7 1/2 ounces)
  • 1teaspoon baking powder
  • 1/2teaspoon table salt
  • 12tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
  • 1 1/2cup packed light brown sugar (10 1/2 ounces)
  • 2large eggs, lightly beaten
  • 4teaspoons vanilla extract
  • 6ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
  1. Adjust oven rack to middle position; heat oven to 350° F. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
  2. While nuts toast, line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. [Here are Cook’s Illustrated’s measurements, but you can just wing it: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width).] Grease foil-lined pan with butter or oil.
  3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
  4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
  5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve
Farm Fresh Strawberry Cakes

Farm Fresh Strawberry Cakes

Serves 8 to 12

1 1/2 pound strawberries, hulled and halved

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 pound (1 stick) butter, room temperature

1 cup sugar

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 eggs, room temperature

1 cup plain Greek yogurt, room temperature

1/2 cup milk, room temperature

2 tablespoons turbinado sugar

Butter an 8×12 ceramic dish. Heat oven to 350.

Whisk flour, baking powder and salt together till thoroughly blended. Whisk milk and yogurt together. Set both aside.

Place butter into bowl of stand mixer, and beat on medium speed till very light, about 3 minutes. Add sugar and continue to beat on medium speed another 3 minutes till almost white in color. Scrape down as needed. Add vanilla extract and oil, and continue to beat on medium speed till well blended.

Reduce mixer speed to low. Add eggs one at a time and continue to mix just till well blended.

Reduce mixer speed to lowest setting (“stir” on my mixer). Alternate milk mixture and flour mixture and stir till just well blended.

Pour the batter in the prepared pan and smooth the top. Place the strawberries on the top in a pretty pattern, cut side down. Sprinkle with turbinado sugar. Bake for about an hour and 10 minutes, until the edges are golden brown, and a tester comes out free of cake batter

How to Make Any Fruit Crisp (or Crumble) in 5 Steps

How to Make Any Fruit Crisp (or Crumble) in 5 Steps

  1. Slice your fruit, peeling optional. Mix with any sweetener (sugar, maple, honey) and other flavorings you like (booze, spices). If you’re using apples soften them first on a medium-low heat on the stove for around 10 minutes. Other fruits won’t need this. I don’t add any thickener to my fruit — I honestly don’t think it needs it and I think you get a fresher, cleaner taste without.
  2. Rub 1/2-inch pieces of cold butter into flour. I now use a ratio of 1 cup of butter to 1 heaped cup of flour — which for me is the key to getting a rich, pebbled crunchiness (rather than something that resembles breadcrumbs).

It’s fine to mix the flour and chilled butter in the food processor if you’re short on time — but I seem to get a better result (and less cakey texture) if I make it by hand as the pieces are less uniform.

  1. Mix in about 3/4 cup sugar (and chopped nuts or rolled oats, if you’re not a purist like me). If you have time, stick your crumble mix back in the fridge before baking — like pastry, it seems to like a little chill before cooking.
  2. This is important: when you tip the crumble on the fruit, don’t be tempted to press it down — it needs its space. (That is the secret of a great, craggy, crumbly texture!).
  3. Bake at 400° F till the top is browned and the fruit juices are bubbly, about 30 minutes (depending on how deep your fruit is). Serve with vanilla ice cream — custard optional.
Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips

About This Recipe

Yield: makes about 2 dozen cookies
Active time: 15 minutes
Total time: 1 hour
Special equipment: stand mixer, baking sheet, parchment paper, 1 1/2-inch cookie scoop
This recipe appears in: Cookie Monster: Banana Oatmeal Cookies with Peanut Butter and Chocolate Chips


1 1/2 cups (7 1/2 ounces) all purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 cup (7 ounces) sugar

1 cup mashed banana from about 2 very ripe bananas

1 egg

2 cups old fashioned oats

1/2 cup peanut butter chips

1/2 cup bittersweet chocolate chips



In a medium bowl, whisk together flour, baking powder, salt, and cinnamon; set aside.


In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Beat in banana and egg. Beat in dry ingredients until just combined, followed by oats. Use a rubber spatula to fold in peanut butter and chocolate chips. Cover dough with plastic wrap and let chill in refrigerator for 30 minutes.


Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F. Line two baking sheets with parchment paper. Use cookie scoop to drop dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Chocolate Chip Cookie Pies

Chocolate Chip Cookie Pies


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup light brown sugar, loosely packed

1/2 cup granulated sugar

1 large egg + 1 egg yolk*

2 teaspoons vanilla extract

1 cup milk chocolate chips


  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk melted butter, brown and white sugar together. Whisk in the egg, egg yolk and vanilla.
  3. Pour wet ingredients into dry ingredients and mix well. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat the oven to 325F degrees. *Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.
  6. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before removing.

*For “cookie pies”, press 3-4 tablespoons cookie dough into small 4 inch pie pans and bake for 12-15 minutes. Makes about 12 cookies

Healthy Frosting Shots


  • 1 can full-fat coconut milk or coconut cream
  • 1/4 cup plus 1 tbsp cocoa powder or cacao powder
  • 1/2 tsp pure vanilla extract
  • sweetener of choice to taste (Use stevia or powdered sugar for thickest results.)


Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.) Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. For the photos on this page, I didn’t use beaters. But I did pipe the chocolate frosting shots out using an icing tip. Stored uncovered in the fridge, the mixture gets even thicker.

Magical Marvelous Memorable Cookies

Magical Marvelous Memorable Cookies

Makes 24-30 cookies

1 1/2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 3/4 sticks (7 ounces) unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup granola (or other cereal)

1/2 cup crushed salted pretzel pieces (or other salty snack food)

1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks

1/2 cup chopped pecans or other nuts, optional

(If you don’t use nuts, you may want to add more cereal, snacks or chocolate to compensate.)

You may want to add a little cinnamon, allspice, cardamom, or whatever you fancy. We didn’t because we wanted the taste of the granola to come through.

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or aluminum foil. Whisk flour, baking powder, baking soda, and salt in medium bowl.

In another bowl, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.

(For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. Restrain yourself from eating the raw cookie dough.

Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)

Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheet halfway through. Let cool completely before gently moving cookies to wire rack. They will be fragile, especially on the edges.

If cookies be the food of love, bake on!

Berry Summer Pudding

Berry Summer Pudding

serves 6 to 8

  • 5cups mixed berries (I used a mix of blueberries, raspberries and blackberries)
  • 1/2 to 2/3cup sugar, depending on the sweetness of your berries
  • 1loaf dense white sandwich bread (I like Pepperidge farm)
  • Heavy cream for serving
  1. Put the berries and 1/2 cup sugar in a medium, heavy saucepan over medium low heat. Heat, stirring occasionally, until the sugar dissolves. Taste (careful, it’s hot!) and add more sugar if it doesn’t seem sweet enough. Let the mixture come to a simmer and cook gently for about 5 minutes, until the berries are still whole but have released a significant amount of juice. Remove from the heat and let cool to room temperature.
  2. Select a 4 to 5 cup bowl or round mold. Trim the crusts from the bread and line the bowl with one layer of bread, cutting the bread into pieces and fitting them in like a puzzle (see photos above). Carefully spoon about half of the cooled berries and their juices into the bread-lined bowl. Arrange another layer of bread over the berries and then spoon the rest of the berries over the bread layer. Add a final layer of bread to the top, taking it all the way to edges of the bowl so the juices are sealed in.
  3. Cut a round of cardboard to fit inside the bowl (it should be able to sink down a few inches) and cover it with foil. Lay this on top of the pudding and weight it down with something heavy (I used two small cast iron skillets stacked on top of a shallow bowl turned upside-down). Refrigerate the pudding at least overnight, and for up to 36 hours. Remove the weights and the cardboard and carefully turn it out onto a serving platter. Cut it into slices at the table, passing around the cream to drizzle over the top.
Blueberry Crisp

Blueberry Crisp


4 teaspoons cornstarch, divided

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 pound fresh or frozen blueberries

2.25 ounces all-purpose flour (about 1/2 cup)

1/2 cup packed brown sugar

1/4 cup old-fashioned rolled oats

3 tablespoons chopped walnuts

2 tablespoons cornmeal

1/2 teaspoon salt

1/4 teaspoon ground cinnamon


Preheat oven to 375°. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.

  1. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
  2. Combine flour and next 6 ingredients in the bowl. Add butter and crumble with fingers until the mixture resembles coarse meal.
  3. Spoon topping evenly over blueberries, packing down lightly. Bake for 30 minutes or until filling is bubbly and topping is golden brown.
Fresh Fruit French Clafoutis

Fresh Fruit French Clafoutis (pronounced cla-FOU-tee) 

Clafoutis is unquestionably the most delicious and fruity dessert you can make in less than five minutes. Use any organic fresh, local fruits in season!

Makes 6-8


4 eggs
1/3 cup sugar
1 1/3 cups whipping cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
½ cup raspberries
½ cup blueberries
¼  cup  blackberries
1 cup strawberries, sliced
Powdered sugar, for dusting


Preheat the oven to 325 degrees F. Lightly spray 6-8 custard cups or ramekins with cooking spray. Set aside until ready to use.

  1. Place eggs, sugar, cream and vanilla in a bowl and whisk by hand or with a mixer until good and frothy.
  2. Sift flour over the egg mixture and whisk again until smooth. Place berries into prepared baking dishes.
  3. Pour the egg mixture over the berries and bake for 15-20 minutes or until set and golden.


To Serve: Dust with powdered sugar and/ or serve with vanilla ice cream or frozen yogurt.

To Store: Keep covered in fridge for up to 3 days.



3 cups sugar
1 egg
Juice and zest of 1 lemon
2 tbsp. unsalted butter, cubed, and chilled
1⁄4 cup cornstarch
1 tbsp. distilled white vinegar
1 tbsp. vanilla extract
8 egg whites, room-temperature
1 cup heavy cream, chilled
1⁄2 cup chilled plain yogurt
Strawberries, halved
Kiwifruit, peeled, and sliced



  1. Make lemon curd: In a small saucepan over medium heat, whisk together 1⁄2 cup of the sugar, 1 egg, and the juice and zest of the lemon; cook, whisking constantly, until thickened, 8–10 minutes. Remove pan from heat and whisk in unsalted butter, letting each cube incorporate before adding the next. Strain curd through a fine sieve set over a small bowl; press plastic wrap against the surface of curd and refrigerate until well chilled.
  2. Make meringue: Heat oven to 350°. In a small bowl, stir together cornstarch, vinegar, and vanilla extract; set aside. In the bowl of a stand mixer fitted with a whisk, beat remaining 2 1⁄2 cups of sugar and egg whites on low speed until combined. Increase speed to medium-high and beat until soft peaks form. Add cornstarch mixture to egg whites; continue beating until very stiff and glossy peaks form, about 5 more minutes.
  3. Place a 9″ round cake pan in the center of a 13″ x 18″ sheet of parchment paper and use a pencil to trace a circle around the outside of the pan. Flip the sheet of parchment paper and transfer it to a baking sheet so that the marked side is face down. Transfer meringue to the center of parchment paper.
  4. Using a rubber spatula, shape it into a 9″ disk by making the meringue conform to the circular outline; smooth top and sides with rubber spatula. Transfer meringue to the oven; reduce oven temperature to 215°; bake for 1 hour and 15 minutes. Turn off oven and let meringue sit until cooled, 3–4 hours. Gently peel parchment paper from the meringue and, using 2 metal spatulas, transfer meringue to a cake stand.
  5. In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until stiff peaks form. Pour the whipped cream mixture onto the cooled meringue and spread evenly over meringue’s top using a rubber spatula.
  6. Decorate the top of the pavlova with strawberries and kiwifruit. Remove the reserved lemon curd from the refrigerator and stir vigorously; drizzle the curd over the pavlova, reserving a few tablespoons for individual servings. Cut the pavlova into slices and serve immediately with lemon curd.




Makes 8

4 large egg whites

3/4 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1 to 1¼ cups 2%-fat plain Greek yogurt

Drizzle of agave

A few pinches of lemon zest

Diced fresh fruit such as berries, grapes, and mango, optional

  1. Line 2 large baking sheets with parchment paper. Draw four, 4-inch circles on each piece of paper, and then turn the paper over. Set aside.
  2. Combine the egg whites and cream of tartar in a large bowl and beat on medium speed until frothy. Gradually add the sugar, one tablespoon at a time, beating until whites stand in stiff, glossy peaks, about 10 minutes. Beat in the vanilla extract.
  3. Preheat oven to 250°. Divide the meringue evenly among the 8 drawn circles. Shape into nests with half-inch sides using the back of a spoon.
  4. Bake 1 hour, rotating baking sheets halfway through. Turn oven off, and cool meringues in closed oven for 30 minutes. Remove from oven and cool completely. Fill each meringue evenly with the Greek yogurt and top with fruit as desired
Mini Apple Pies

Mini Apple Pies


8 cups of apples, peeled and sliced (about 8 apples)

12 tablespoons of flour

1 ½ cups sugar + additional for crust topping

4 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

4 tablespoons chilled butter cut into equal portions

Purchased refrigerated pie crusts



  1. In a large bowl, toss apples, flour, sugar, cinnamon, and nutmeg to coat each apple slice evenly with spices.
  2. Unroll your first pie crust and cut enough circles to have 2 per pie. Continue this until you have enough crusts.
  3. Line each cup muffin cup or individual pie pan with a pie crust. Fill each crust equally with apple mixture and top with a portion of chilled butter. Cover with additional dough either in lattice design or whole pie crust. If whole piecrust, cut several slits in the top to allow steam to escape while baking.
  4. Equally divide butter and put on each pie. Top with crust crimping edges together with the tines of a fork, brush with cream and sprinkle with sugar.
  5. Bake 20-30 minutes depending on the size of the pies until golden brown and filling is bubbly.
Black and White Cookies

Black and White Cookies

Makes about 3 dozen cookies

For the cookies

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup buttermilk

1 teaspoon vanilla extract

6 tablespoons unsalted butter

1/2 cup granulated sugar

1 large egg

For the icing

1 1/2 cup confectioner’s sugar, sifted

1 tablespoon light corn syrup

2 teaspoons lemon juice

1/2 teaspoon vanilla extract

2 tablespoons water

1/8 teaspoon salt

6 tablespoons cocoa powder, sifted

1/4 teaspoon instant espresso powder

Preheat oven to 350º F and line two baking sheets with parchment paper

In a small bowl, whisk the flour, baking soda, and salt together.

In the bowl of a stand mixer, beat the butter and sugar until creamy. Add in the vanilla extract and egg and mix until well combined. Scrape down the bowl.

Alternate adding in the flour mixture and buttermilk in 3 additions. Mix until just combined.

Use a tablespoon measure (or pastry bag) to portion the cookies 1 inch apart on the baking sheets. Bake the cookies for 6 to 8 minutes, or until the tops spring back when pressed gently and the cookies are a light golden brown around the edges. Cool completely.

While the cookies are cooling, prepare the icing by whisking the confectioner’s sugar, corn syrup, lemon juice, vanilla, salt, and water together until very smooth. Remove half of the mixture to another bowl and whisk in the cocoa powder and espresso powder until very smooth. Add a few drops of water to the chocolate icing until it is a spreadable consistency. The icing should be thin enough that it is easily spreadable, but not runny. If it seems dry, add water 1/2 teaspoon at a time; if it is runny, add confectioner’s sugar 1 tablespoon at a time.

Flip the cooled cookies so their flat sides are up. Use an offset spatula or knife to spread vanilla icing on half of the cookies, then spread chocolate icing on the other half.

Let icing set for a few minutes, then dig in. Store the leftover cookies in an airtight container at room temperature for up to two days.

Chocolate Chunk Coconut Quinoa Cookies


Chocolate Chunk Coconut Quinoa Cookies

Makes about 24 cookies

1 1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsalted butter, at room temperature

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup honey

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup cooked quinoa, cooled

1/2 cup dessiccated coconut (unsweetened)

1 cup dark chocolate chunks or chips

Preheat oven to 375° F and line 2 baking sheets with parchment paper.

Whisk together the flour, salt, baking powder, and baking soda.

With a stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes.

Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.

Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Serves 1


1 1/2 tbsp. sugar

1/4 tsp. vanilla

2 tsp. oil

1 egg yolk (save the whites for another recipe or discard)

1 tbsp + 1 tsp. pumpkin puree (not pumpkin pie filling)

1/8 tsp. salt

1/8 tsp. cinnamon

4 tbsp. flour

1/4 tsp. baking powder

2 1/2 tbsp. chocolate chips


Preheat your oven to 350 degrees F.

Combine the sugar, vanilla, oil, egg yolk, and pumpkin puree in a small bowl.

Mix together and then add the salt, cinnamon, flour, baking powder, and chocolate chips.

Using a tablespoon or your hands make two large balls of the batter (or three smaller ones) and place on a cookie sheet.

Bake for 8-10 minutes, remove from oven and transfer to a cooling rack. Let cool before eating.

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