Last Thanksgiving, I made a four-layer pumpkin cake with 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 with buttermilk and brown sugar, gave the cake such a moist, dense richness
(Maybe you can sense this from my experimentation with pancake 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.
” I reached for brown sugar and roasted salted sunflower seed kernels. One thing led to another and before I knew it, I’d doubled the spices, used both brown and white sugar plus a tad of maple syrup, folded chopped pecans and dried cherries into the batter