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      <title> by Anthony Rey Norena</title>
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      <description></description>
      <language>en-us</language>
      <pubDate>2017-01-06 14:45:06 UTC</pubDate>
      <lastBuildDate>2018-01-19 14:04:12 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
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         <title>Recipe</title>
         <author>328181</author>
         <link>https://padlet.com/328181/md558fzuojd4/wish/145695000</link>
         <description><![CDATA[<div>Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake.</div>]]></description>
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         <pubDate>2017-01-06 14:46:36 UTC</pubDate>
         <guid>https://padlet.com/328181/md558fzuojd4/wish/145695000</guid>
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      <item>
         <title>how it started</title>
         <author>328181</author>
         <link>https://padlet.com/328181/md558fzuojd4/wish/145697976</link>
         <description><![CDATA[<div>A number of recipe sources place the origin of the tres leches cake in <strong>Nicaragua</strong>. “It is thought to have come from <strong>Nicaragua</strong> by most historians,” says What's Cooking <strong>America</strong>, while What's 4 Eats adds: “The famous cake of three milks … is believed to have originated in <strong>Nicaragua</strong>.”</div>]]></description>
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         <pubDate>2017-01-06 14:56:10 UTC</pubDate>
         <guid>https://padlet.com/328181/md558fzuojd4/wish/145697976</guid>
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