Pumpkin Buttermilk Cake

by Jojo Frey December 01, 2016

Pumpkin Buttermilk Bundt Cake

Now that November has wound down, we’re finding ourselves a bit nostalgic for Thanksgiving flavors. This amazing recipe by The Baker Chick is the perfect fix. We love Audra’s recipes on her blog, but this one spoke to us with that brown butter icing! Try and make it for Sunday brunch with your leftover buttermilk!

Find the recipe here:

http://www.thebakerchick.com/2013/10/pumpkin-buttermilk-bundt-cake-with-brown-butter-icing/

Pumpkin Buttermilk Cake with Brown Butter Icing

Jojo Frey

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by Jojo Frey December 04, 2017

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Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… ain't no way truffle butter will last more than a few days in anyone’s fridge!!

Pumpkin Buttermilk Cake

Jojo Frey

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Also in The Churncraft Journal

The Chef Series: Marlon Alexander

The New York Times: Front Burner Feature

Truffle Butter

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Jojo Frey

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Also in The Churncraft Journal

The Chef Series: Marlon Alexander

The New York Times: Front Burner Feature

Truffle Butter

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