A commenter on my post from a few weeks ago asked for the recipe for the beet cake that actually worked, and I’m glad to provide it. For this one I used about half a cup of beet puree and half a cup of squash puree, more or less. I’m pretty sure any combination would work, but your mileage may vary. This is a relatively quick and easy cake, good for a crisp fall evening — make it now while the beets are plentiful!Ingredients:
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The Master of Arts degree in journalism at CUNY’s Graduate School of Journalism is a new, intensive, three-semester program designed to prepare...
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