Last Thanksgiving, I made a four-layer pumpkincakewith lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkinwith lots of grated carrots and applesauce, which, along withbuttermilk and brown sugar, gave the cake such a moist, dense richness
(Maybe you can sense this from my experimentation withpancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Not to mention, I really dislike trips to the mall, even for stores like Williams-Sonoma, where surely I can't help but leave with an overpriced set of whisks, expensive candles that smell seductively of pumpkinspicecake and French apple tart, a souffle dish for the souffles I will never make, and decorative pie crust cutters in this season's designs
butter for pans and parchment liners. The brilliance of the recipe is the combination of so many flavors, balancing a very profound cake, topped with the sweetened tang of cream cheese icing and cut with an ambrosial douse of toasty rich caramel