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	Comments on: Pumpkin Cheesecake Tarts	</title>
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	<link>https://icancookthat.org/2012/11/pumpkin-cheesecake-tarts.html</link>
	<description>learning the ins and outs of cooking and baking, one recipe at a time</description>
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		<title>
		By: Ana		</title>
		<link>https://icancookthat.org/2012/11/pumpkin-cheesecake-tarts.html/comment-page-1#comment-5416</link>

		<dc:creator><![CDATA[Ana]]></dc:creator>
		<pubDate>Mon, 31 Dec 2012 15:31:35 +0000</pubDate>
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					<description><![CDATA[Hi! I&#039;m Anne of Recipesup.com, on our website you can promote your blog win prizes and cash. I invite you to go and take a look. Your blog will be in the top rank of Recipesup blogs. Happy New Year and Merry Christmas!]]></description>
			<content:encoded><![CDATA[<p>Hi! I&#8217;m Anne of Recipesup.com, on our website you can promote your blog win prizes and cash. I invite you to go and take a look. Your blog will be in the top rank of Recipesup blogs. Happy New Year and Merry Christmas!</p>
]]></content:encoded>
		
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		<title>
		By: Kaitlin		</title>
		<link>https://icancookthat.org/2012/11/pumpkin-cheesecake-tarts.html/comment-page-1#comment-2625</link>

		<dc:creator><![CDATA[Kaitlin]]></dc:creator>
		<pubDate>Mon, 19 Nov 2012 02:53:33 +0000</pubDate>
		<guid isPermaLink="false">https://www.icancookthat.org/?p=9#comment-2625</guid>

					<description><![CDATA[oh! That&#039;s so good to know, thanks Terry!]]></description>
			<content:encoded><![CDATA[<p>oh! That&#8217;s so good to know, thanks Terry!</p>
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		<title>
		By: Terry		</title>
		<link>https://icancookthat.org/2012/11/pumpkin-cheesecake-tarts.html/comment-page-1#comment-2441</link>

		<dc:creator><![CDATA[Terry]]></dc:creator>
		<pubDate>Wed, 14 Nov 2012 21:39:36 +0000</pubDate>
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					<description><![CDATA[Tip, if you beat your cream cheese first at room temperature alone, it will blend smooth.  Then add wet ingredents next a little at a time.]]></description>
			<content:encoded><![CDATA[<p>Tip, if you beat your cream cheese first at room temperature alone, it will blend smooth.  Then add wet ingredents next a little at a time.</p>
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