Adapted from organicallyaddison.com…
Adapted from addapinch.com…
Adapted from Michael Symon This recipe uses lemon slices, but it is the same recipe you would use for a pineapple upside down cake. Any ripe fruit could be…
Adapted from sallysbakingaddiction.com 2 cups (250g) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon table salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice (I prefer 1 1/2 teaspoons) 1 cup (240ml)…
Inspired from a recipe by Betty Crocker Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.In large bowl, mix flour, granulated…
Adapted from Chef Art Smith This is one of the most popular desserts at Art Smith’s restaurant, Table Fifty-Two in Chicago. Serves 12 Icing:…
Adapted from kitchennostalgia.com…
3 Carrot Cake Recipes: Hope’s Carrot Cake 1 ½ cups vegetable oil (I use 1 cup) 4 eggs 2 cups sugar (I use 1 1/2) 2 cups packed (260g-about…
Adapted from King Arthur See Hot Fudge Sauce. Or this somewhat lighter chocolate sauce:1/2 cup (3 1/2 ounces, 99g) granulated sugar1/4 cup (3/4 ounce, 21g) unsweetened cocoa powder1/2 cup (5 1/2…
Adapted from King Arthur Flour 1/3 cup vegetable oil 2 large eggs, at room temperature 1/2 cup granulated sugar 1/4 cup brown sugar 1 cup canned pumpkin purée 1…
1 cup (130g-about 2 large) finely grated carrots (use a box grater for best results) 1/2 cup granulated sugar 1/4 cup brown sugar 2 eggs 1/2 cup vegetable oil…
Adapted from mamaknowsglutenfree.com For the cake 1 cup all-purpose gluten-free flour ((I like Pillsbury gluten-free)) ¼ teaspoon xanthan gum ((Leave out if your flour already has it)) 1 ½ teaspoon gluten-free baking powder ¼ teaspoon salt 5 large eggs, separate…