Either canned or fresh cooked and mashed pumpkin works in this easy recipe. You just need a cup of pumpkin, so use any leftover pumpkin in cake and bread batters. Feel free to add a pinch of nutmeg. If you don’t have buttermilk, use regular milk, but change the leavening a bit by omitting the [...]Read More...
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As the Cake Mix Doctor and America’s bestselling baking author, Anne Byrn shows home bakers how to turn prepackaged cake mix into cake magnificence. But when it comes to frostings, she insists on making them from scratch.Read More...