Butter Pecan Ice Cream

Butter Pecan Ice Cream | Pale YellowIn my constant effort to obtain keep number one child status I made my dad a homemade (better) version of his favorite ice cream.  Let’s be real, although butter pecan claims to be a popular flavor and is sold everywhere, who actually eats it?  My dad is the only person I know to keep it in stock in the freezer.  Personally, I only eat butter pecan as an act of desperation.  You know, those days when you need a sugar hit so bad you’ll eat anything sweet!

Butter Pecan Ice Cream | Pale YellowMy awesome child status was so diminished because of the garlic incident, I don’t know if the homemade ice cream made up for it.  However, I did receive a, ” this is pretty good,” which is quite the high compliment coming from my father!  Let’s just keep this all on the downlow, because you know a certain someone doesn’t like to be discussed on the internet…

Butter Pecan Ice Cream | Pale YellowIn addition to brown-nosing, I’ve also been doing a few updates to the blog.  The “about” now includes my current location and job and tells the tale of why I no longer have  turtles.  The recipe index is now better organized and more pleasing to the eye.  Take a look!  Clearly I’ve been procrastinating lately!

Butter Pecan Ice Cream | Pale YellowFor butter pecan ice cream, this is pretty good!  The browned butter adds a ton of flavor and dimension to the ice cream base.  The rich, nutty browned butter is phenomenal.  Another improvement is the abundance of pecans, there are large pieces of pecans in every bite.  Overall the ice cream is rich and creamy, perfect for all the butter pecan ice cream lovers out there!Butter Pecan Ice Cream | Pale Yellow

Print the Recipe!

Butter Pecan Ice Cream

Adapted from A Pug in the Kitchen

Yield – 1 quart


Ice Cream Base

1 1/2 cups heavy cream

1 1/2 cups whole milk

handful of pecans

1/4 cup sugar

1/4 cup packed dark brown sugar

pinch of salt

5 egg yolks

1 teaspoon vanilla

1 teaspoon butter



1 tablespoon butter

1 tablespoon light corn syrup

3/4 cup pecans

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the heavy cream, milk, handful of pecans, sugars, and salt to a medium saucepan and heat and whisk until it just reaches a boil.
  3. Meanwhile, whisk the egg yolks until pale yellow.  Stream in the heated milk to temper the eggs.  Whisk together all the eggs and milk, add back to the saucepan.
  4. Stir and cook until the mixture thickens to coat the back of the spoon.  Turn off the heat and stir in the butter and vanilla.
  5. Strain the mixture through a fine sieve into a clean bowl and place in an ice bath until chilled thoroughly.
  6. Now make the pecans.  Preheat the oven to 300 ˚F.  Brown the butter and stir in the corn syrup.  Stir in the pecans and spread evenly on a parchment lined cookie sheet.
  7. Bake for 10 minutes or until crisp.  Break apart and set aside to cool completely.
  8. Churn the ice cream according to the manufacturer’s directions and fold in the pecans at the end.
  9. Place in a freezer safe container and freeze until firm.Butter Pecan Ice Cream | Pale Yellow
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Filed under Frozen, Ice Cream

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale Yellow

With less than two hours left in this day, it’s going to be a short post.  I decided to finish watching Oz last night instead of blogging or doing work for grad school and that decision may have repercussions later in the month, but it was the right decision at the time.  Oz was a fantastic series; violent, full of nudity, and disturbing, yet it still provided hope and reminded you of the goodness in the worst types of people.  There was a point near then end where I was sobbing, but I made it through.  The ending was appropriate with enough surprises to make it interesting.  If you have Amazon Prime and don’t mind a lot of man-bits flopping around, definitely watch Oz!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowCookies.  After avoiding doughs that required overnight refrigerating because I lack patience, I’m all over it now.  Make the dough one day, clean it all up, and flop it in the fridge.  The next day is a breeze to preheat, scoop, and bake.  I was wandering the baking aisle at Meijer and found peanut butter stuffed chocolate chips and immediately purchased them.  Why not through them in cookies?

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowThese cookies are:

Tender and chewy.

Sweet and chocolatly.

Easy and delicious.

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowThey were eaten in record time with all my family around!  Make some for your family too!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowTwo Years Ago – Blueberry Mojitos

Print the Recipe!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies

Adapted from Cookies and Cups

Yield – 4 dozen 2-tablespoon cookies


2 cups unsalted butter, room temperature

3/4 cup + 1 tablespoon brown sugar

3/4 cup + 1 tablespoon white sugar

2 eggs

1/2 tablespoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 3/4 cups flour

1 bag peanut butter filled chocolate chips

1 cup bittersweet chocolate chips

sea salt for sprinkling

  1. Cream together the butter and sugars in the bowl of a stand mixer with a paddle attachment for 2 minutes until light and creamy.
  2. Beat in the eggs, vanilla, salt, and baking soda.
  3. Add in the flour until just combined and then fold in the chocolate chips.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  6. Use a 2-tablespoon scoop to portion the dough on the cookie sheet.  Sprinkle each with sea salt.
  7. Bake for 10-12 minutes or until the edges just begin to brown.
  8. Let cool completely before storing.Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale Yellow

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Filed under Chocolate, Cookies

Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowLet me tell you a story: I come home to my parents’ house and I was accosted by my father in a slight rage because the smell of garlic woke him up and he was disgusted.  So disgusted he had to open every window in the house and told everyone he saw that day how awful I made the house smell.  Here is the thing, don’t most people like the smell of garlic?  I think it smells fantastic and the roasted garlic is well worth the effort in the finished product.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowWhen looking for a recipe to make for this month’s Secret Recipe Club, I wanted to make a non-dessert.  I had been eating a lot of baked goods and other unhealthy food.  When I looked through Rebekah’s Family Food and Fun recipe index there were a ton of fantastic looking desserts and main dishes.  Unfortunately in addition to being a garlic-hater, my dad dislikes many foods like onions, any non-meat item, and spices.  My choices were limited, but then I saw the zucchini fries.

newsrcbannerZucchinis are abundant and in season, so let’s utilize them in a crispy snack with a spicy sauce.  This snack turned into my lunch one day, snacks for a full day, and breakfast the next day.  I ate the whole batch myself minus 2 pieces my mom tried.  True story.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowThe zucchini is soft but the outside coating is super crispy.  If you don’t have, or don’t want to use the shake and bake mix, click on the link below to find  the original recipe.  I normally don’t use mixes, but I worked with what I had, it can be difficult to find ingredients in the midwest.  It’s not just the midwest, I get frustrated when the grocery store in the Rockaways doesn’t have the ingredients I need.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowDipping the crispy, flavorful zucchini into a slightly spicy, garlicy mayo makes the whole experience fantastic.  I like a little bit of spice, but not too much, you know what I mean? I like a slight burn on my lips that keeps me coming back for more.  If you like something actually spicy, add more chipotle, but use caution!  Anyway, I highly suggest you make these zucchini fries for yourself or for a party.  They are easy and tasty and addicting.  Thanks for the recipe Rebekah!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

Print the Recipe!

Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries adapted from Rebekah’s Family Food and Fun

Chipotle Garlic Mayo adapted from Saveur

Yield – 4-6 servings as a side, 2 for a crazy lady


Zucchini Fries

1 pound (about 3) zucchini

1/3 cup flour

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon paprika

freshly ground black pepper

2 eggs

2 tablespoons water

2 packets seasoned shake and bake panko bread crumbs


Chipotle Garlic Mayo

5 cloves garlic

3/4 cup mayo

2 tablespoons lemon juice

1 1/2 tablespoons adobo sauce

salt + pepper

  1. Fries – Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
  2. Trim the ends of the zucchini, cut in half and then half lengthwise.  Cut each quarter into 4 or 6 pieces based on thickness.  Set aside.
  3. Add the flour, garlic powder, chili powder, salt, paprika, and pepper to a gallon sized bag.  Shake around.  Add the zucchini and shake some more to coat each piece.
  4. In a small bowl beat together the egg and water.  Place the panko is a separate bowl.
  5. Dip each piece of zucchini in the egg mixture and then the panko, be sure to fully coat the zucchini.  Place the zucchini on the cookie sheet making sure they don’t touch.
  6. Bake the zucchini fries for 15-20 minutes or until brown and crispy.  Turn once in the middle.
  7. Mayo – Peel and finely chop the garlic.  Place in a dry saute pan and cook until browned, about 6 minutes.  Let cool slightly.
  8. Stir together the mayo, lemon juice, and adobo sauce carefully.  Stir in the garlic and season to taste with the salt and pepper.
  9. Set aside for dipping.
  10. Best enjoyed the day they are made!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

Visit all the other recipes from this week’s reveal!


Filed under Savory, Snacks

What I Learned This Week #46

Road Trippin' | Pale YellowWhat I Learned This Week:

  • Sat. 8/30 – Drinking a frozen creamsicle with a floater after a bottle of wine does not result in a good morning.
  • Sun. 8/31 -An ecotone is is the area between ecosystems often creating it’s own ecosystem.
  • Mon. 9/1 - There few breweries open on a Monday afternoon in NYC.
  • Tues. 9/2 – Straw is the stalks or stems of grains like wheat, barley, or oats after the grain has been harvested. Hay is grass or legumes that have been cut and dried and is generally used as animal feed.
  • Wed. 9/3 – Biome may be a antiquated word soon with effects of human population and land usage.
  • Thurs. 9/4 - Thirty dollars is well worth the price of someone doing your laundry and folding it perfectly.
  • Fri. 9/5 – The power of suggestion is a powerful thing when it comes to food and beer!

Around the Internets:

    • I was too chicken to order one at Taco Bell, maybe I’ll make one myself!
    • All of them should be framed and hung on my wall.
    • Gorgeous!
    • This needs to be on the dinner table soon, maybe I’ll get more eggplant in my CSA.
    • I wish I could this.
    • Ranch on everything!Aquinas College Memories | Pale Yellow

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Filed under Not a recipe, What I Learned This Week

Berry Pudding Cake

Berry Pudding Cake | Pale YellowWhat, what?  Back to normal?  Hardly.  I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you.  A bit of a backlog if you will.  Last night I chose to edit photos instead of finishing my essay for grad school, wise choice!  Photos for five different recipes are complete.

Berry Pudding Cake | Pale YellowI’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam.  Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.

Berry Pudding Cake | Pale YellowThis berry cake is a must make with the last of the season’s fresh berries!  It is easy, moist, tender, and delicious.  The cake is so soft and all the berries are juicy and fresh.  Make this cake this weekend, trust me!

Berry Pudding Cake | Pale YellowOne Year Ago – Greek Quinoa Salad

Print the Recipe!

Berry Pudding Cake

Adapted from Bake or Break

Yield – 16 pieces


4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)

1 + 1/4 cup sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 tablespoon olive oil

1 tablespoon (1 lemon) lemon zest

1 teaspoon vanilla extract

powdered sugar

  1. Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
  2. Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar.  Spread evenly in the prepared pan.
  3. Whisk together the flour, powder, and salt in a small bowl.  In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
  4. Spread the batter over the berries evenly.  Bake for 35-40 minutes or until set.
  5. Let cool and dust with powdered sugar before serving.Berry Pudding Cake | Pale Yellow


Filed under Cake

Dark Chocolate Brownies with York Peppermint Patties

Dark Chocolate Brownies with York Peppermint Patties | Pale YellowCan we have my annual pity party for one?  No?  You don’t feel bad for me that I have to go back to work today after two months of “not” working?  Not is in quotation marks because I worked a fair bit between trips, FYI.  It’s okay if you don’t feel bad for me, I’ll just go talk to my teacher friends, they understand what it means to mourn the end of summer.  Luckily, I have a lot of teacher friends!

Dark Chocolate Brownies with York Peppermint Patties | Pale YellowTo celebrate the last days of summer I’ve spent two days at the beach, eaten plenty of tasty food, and imbibed delicious frozen beverages; it’s best to go out on a high note!  Hopefully the warm weather will hold so I can have some relaxing fall days on the beach.  I love beach living.

Dark Chocolate Brownies with York Peppermint Patties | Pale YellowWhen you spend your days at the beach, you need easy delicious treats.  Baking the same recipe can get boring, so I’m always looking for inspiration to jazz up a favorite recipe.  Little York Peppermint Patties in my favorite brownie recipe was inspiration from above.  A dark fudgy brownie is perfectly accompanied by these minty candies.  The brownies are rich, decadent, and amazing!  Feel free to jazz them up with whatever inspires you!

Dark Chocolate Brownies with York Peppermint Patties | Pale YellowOne Year Ago – Fall Favorites

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Dark Chocolate Brownies with York Peppermint Patties

Adapted from MMMMM Brownies

Yield – 8” x 8” pan, 16-25 pieces


1/2 cup sugar

2 tablespoons butter

2 tablespoons water

1 teaspoon instant coffee

10 ounces bittersweet chocolate chips

2 eggs

1/2 teaspoon peppermint extract

2/3 cup flour

1/4 teaspoon baking soda

1/2 teaspoon salt

25 mini York Peppermint Patties

  1. Preheat the oven to 325 ˚F.  Grease an 8” x 8” square pan and line with parchment paper leaving an overhang.  Grease that too.
  2. In a medium saucepan melt the butter, sugar, water, and instant coffee.  When melted add in the chocolate chips and stir until combined and melted.  Add in the eggs one at a time and then the, stir to combine.  Add in the flour, soda, and salt mixing until just combined.
  3. Pour in about half the brownie batter, layer the peppermint patties and then cover with the remaining batter.  Bake for 20-25 minutes until the top is shiny and crusty and a toothpick comes out almost clean.  DO NOT OVER BAKE!
  4. Let cool slightly and then slice and serve!Dark Chocolate Brownies with York Peppermint Patties | Pale Yellow

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Filed under Brownies/Bars

Bluberry Rhubarb Streusel Muffins

Blueberry Rhubarb Stresel Muffins | Pale YellowThere was no intention of breaking from the blog this month.  In fact, I was hoping for a resurgence and/or some updates to the overall appearance of things, but clearly that has not happened.  I don’t want to be a blogger that disappears for no reason all mysteriously-like.

Blueberry Rhubarb Stresel Muffins | Pale YellowSo in the spirit of honesty, here is what I’ve been doing in no particular order: working too many hours at DNA camp, trying to rest up from vacation/travel hangover, trouncing around Manhattan with Lynn seeing Broadway shows, getting my nails done, watching my grandmother pass away and help with the events afterwards, being in Michigan, playing with my friends kids, watching three seasons of Oz, drinking a slightly alarming amount of pinot grigio, and reading trashy romance novels.

Blueberry Rhubarb Stresel Muffins | Pale YellowThere are some causes and effects in that list.  I’m working really hard to focus my goals and not be a Debbie Downer.  At this point, I want to push forward with a positive attitude and live a life worth living.  That has to be the biggest take-away from my grandmother’s life; live everyday to end.  Go to lunch with your friends, golf, bowl, spend all remaining time with your family, laugh, pray, believe, and be thankful for the energy to do it all.  I hope I inherited my grandma’s energy as much as her beautiful skin!

Blueberry Rhubarb Stresel Muffins | Pale YellowNow that I’m done crying (kidding, not kidding), let me tell you about my muffins.  Some of the best muffins I’ve ever made (not kidding)!  Rhubarb is my new friend and paired delightfully with the blueberries; a streusel topping is always welcome to the party.  The muffins are tender, moist, and full of fruity freshness.  Make these happen!

Blueberry Rhubarb Stresel Muffins | Pale YellowOne Year Ago – Chocolate Malt Ice Cream with Pretzel M & M’s

Print the Recipe!

Blueberry Rhubarb Streusel Muffins

Adapted from Warm Vanilla Sugar

Yield – 14 muffins


Streusel Topping

4 tablespoons brown sugar

1 tablespoons flour

2 teaspoons oil

1/2 teaspoon cinnamon



1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup buttermilk

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup finely chopped rhubarb (about 3 stalks)

1 cup blueberries

  1. Preheat the oven to 350 ˚F and line the muffin tin with liners.
  2. Make the streusel topping by mixing all the ingredients together in a small bowl, set aside.
  3. Beat the butter and sugar together in a medium bowl until light and creamy.  Mix in the eggs, vanilla and buttermilk.
  4. Add in the flour, salt, and baking powder and mix until just combined.  Stir in the fruit.
  5. Use a standard size ice cream scoop to portion the batter evenly among the muffin tins.
  6. Spread the streusel on evenly over all the muffins and press down lightly.  Bake for 20-25 minutes or until tops begin to brown and a toothpick inserted comes out clean.
  7. Let cool completely before storing in an airtight container.Blueberry Rhubarb Stresel Muffins | Pale Yellow

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Filed under Breakfast