You know how when you eat something super healthy for breakfast, you feel empowered for the rest of the morning? When I load up on healthy foods, I feel
Authentic French Coq Au Vin, a delicious braise of chicken with wine, mushrooms, bacon and onions. This dish is a beloved classic, and for good reason.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
Looking for a delicious Halloween dessert? Then check out this creative ghost cupcake made using Betty Crocker SuperMoist devil's food cake mix and semisweet chocolate chips.
