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	<title>Finechinagirl &#187; Blondies</title>
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	<link>http://finechinagirl.com</link>
	<description>A New Yorker&#039;s tasty adventures of delicious foods and restaurants</description>
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		<title>Father&#8217;s Day Weekend &#8211; Blondies and Bundt Pound Cake</title>
		<link>http://finechinagirl.com/2009/06/28/fathers-day-weekend-blondies-and-bundt-pound-cake/</link>
		<comments>http://finechinagirl.com/2009/06/28/fathers-day-weekend-blondies-and-bundt-pound-cake/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 03:55:30 +0000</pubDate>
		<dc:creator>finechinagirl</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[Blondies]]></category>
		<category><![CDATA[Bundt Cake]]></category>
		<category><![CDATA[Pound cake]]></category>

		<guid isPermaLink="false">http://finechinagirl.com/?p=1318</guid>
		<description><![CDATA[Instead of getting a cake for my dad, I figure I would make him one!  He loves my blondies and he loves pound cake, so I figure that&#8217;s what I should make! Now normally when I make pound cake, it&#8217;ll be in a 9&#215;5 cake pan, but this time I want to make it in [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Blondies, via Cookie Madness!</title>
		<link>http://finechinagirl.com/2009/05/04/first-attempt-at-blondie-via-cookie-madness/</link>
		<comments>http://finechinagirl.com/2009/05/04/first-attempt-at-blondie-via-cookie-madness/#comments</comments>
		<pubDate>Tue, 05 May 2009 02:03:58 +0000</pubDate>
		<dc:creator>finechinagirl</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Cheap Eats]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Blondies]]></category>
		<category><![CDATA[Cookie Madness]]></category>

		<guid isPermaLink="false">http://finechinagirl.com/?p=1166</guid>
		<description><![CDATA[Update: This Karo corn syrup is amazing!  I decided to add it to my recipe since I picked it up at my local supermarket.  Corn syrup apparently slows down the crystallization of white sugar, which means soft and moist brownies!  Sugar usually acts as a binding agent to the mixture, which is why it gets [...]]]></description>
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