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.
12 tomatoes is a new cooking and recipe community. Each day we feature a few hearty, winter recipes that are also healtful and cheap to make. Check us out and add your own recipes here!
As fall starts to arrive, nights gathered around the grill begin to be less frequent but you can keep that taste of summer year round with these Cheeseburger
