These are very cheesy and pumpkiny yellow. The rolls are excellent slightly warm with soup, although I like them best split and turned into turkey sandwiches.
This perfect autumn cake is a result of my makeover of an old family recipe, the one from a huge collection of Russian recipes I’m planning to publish someday one way or another. Feather-soft cardamom-spiced honey cake, sweet caramelized succulent… Continue reading →
Here’s a cross between a cake and cheesecake. The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until… Continue reading →