Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix | Pale YellowHere is a secret – I’ve been going to bed early every night, early early.  Like 8 p.m. early.  It’s as if I’m so overwhelmed with all I have to do, I just give up and go to bed.  It may be time to reintroduce caffeine back into my life because November is going to be crazy busy!

Pumpkin Spice Chex Mix | Pale YellowThis is a an easy recipe for those of you that are crazy busy.  Just toss ingredients together and let cook; maximum results for minimum effort!  Plus, the recipe is completely adaptable for any ingredients you want and a great way to use up odds and ends left in the pantry.

Pumpkin Spice Chex Mix | Pale YellowAnd, it’s almost Halloween, this would a fantastic, not-so-sugary snack to nom on between fun size candy bars. pumpkin spice Chex mix is addicting.  I found myself taking little bites over and over again when I was waiting for it to cool and when I was packaging it up.

Pumpkin Spice Chex Mix | Pale YellowThis isn’t the crispiest Chex mix, but that is fine by me.  I found myself looking for the pieces with the most spice mixture on top.  There is rich, warm flavor from all the fall spices and a subtle sweetness from the maple syrup.  My favorite bits were the Club crackers.  As always, substitute the cinnamon, cloves, ginger, allspice, and nutmeg for an equal amount of pumpkin pie spice.  Even if you don’t make this for Halloween, I  think it would make a fantastic appetizer for Thanksgiving!

Pumpkin Spice Chex Mix | Pale YellowOne Year Ago – Lemon Cheesecake Ice Cream

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Pumpkin Spice Chex Mix

Adapted from Averie Cooks

Yield – 15-20 servings

 

6 cups Chex Rice cereal

1 cup banana chips

1 cup peanuts

1 cup raw cashews

2 cups butter pretzels

1 cup Club crackers, minis

1 cup pumpkin seeds

1 stick (8 tablespoons) unsalted butter

1/2 cup real maple syrup

1/4 cup packed brown sugar

1 tablespoon cinnamon

1/2 tablespoon ginger

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon salt

1 tablespoon vanilla

1 bag pumpkin spice M & M’s

  1. Add the cereal, banana chips, peanuts, cashews, pretzels, and pumpkin seeds to a 5-6 quart crock pot.  Toss gently to combine.
  2. Melt the butter and stir in the maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla.  Pour over the mix in the crock pot and stir gently to coat all the ingredients.
  3. Cook on high power for 2-2 1/2 hours, stirring every 15-20 minutes.  You don’t want the bottom pieces to burn and this will make your house smell amazing!
  4. Once the mixture is cooked through and there is no remaining liquid, let cool on two baking trays to dry out overnight.  Toss in the M & M’s.
  5. Store in gallon sized bags.Pumpkin Spice Chex Mix | Pale Yellow
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Pumpkin Bread Pudding

Pumpkin Bread Pudding | Pale YellowI honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day.  So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing.  Sunday was a delightfully productive day.  I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning.  Yay for me!

Pumpkin Bread Pudding | Pale YellowI even made some cookies.  Those won’t be posted for awhile because I have four pumpkin recipes to share first.  That’s right, FOUR!  I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes.  It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!

Pumpkin Bread Pudding | Pale YellowBread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty.  Angela made the bread into French toast which was fantastic!  The sweet bread has the taste and texture of Hawaiian sweet bread.  Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal!  Hence the delicious bread.

Pumpkin Bread Pudding | Pale YellowPumpkin bread pudding is kind of awesome!  It’s creamy and pumpkin-y and is full of warm fall spices.  The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite.  It is so moist and flavorful!  The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving.  My coworkers and I gobbled this up at work all week!Pumpkin Bread Pudding | Pale Yellow

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Pumpkin Bread Pudding

Adapted from Smitten Kitchen

Yield – 8-10 servings

 

6 tablespoons unsalted butter

1 1/2 cups whole milk

3/4 cup pumpkin puree

1/2 cup sugar

2 eggs + 1 egg yolk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 tablespoons pumpkin spice whiskey

5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)

powdered sugar for dusting

  1. Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice).  Place the pan in the oven while it preheats to melt the butter.
  2. Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
  3. When the butter is melted, toss the bread cubes in the melted butter so they are all covered.  Pour the wet mixture over the bread.  Press down the bread so that it all coated.
  4. Bake for 25-30 minutes or until the custard is set.
  5. Serve warm or room temperature, dust with powdered sugar before serving.  Add a dollop of whipped cream if you’re feeling fancy!Pumpkin Bread Pudding | Pale Yellow

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Smoked Paprika Kale Chips

Smoked Paprika Kale Chips | Pale YellowTrue story, I ate all of the kale chips over a 24 hour period and I felt it.  Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit.

Smoked Paprika Kale Chips | Pale YellowI couldn’t help myself!  The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element.  It’s hard to go wrong with a tasty, crispy, healthy snack.

Smoked Paprika Kale Chips | Pale YellowRight after I saw this recipe I visited an apple orchard with a huge farmer’s stand.  The kale caught my eye and I immediately knew what I was going to do with it when I got home.  I’m not a fan of curry, so I modified the original recipe to handle my favorite love – smoked paprika.  Make this healthy snack soon, just don’t eat it all yourself!

Smoked Paprika Kale Chips | Pale YellowOne Year Ago – Fudge S’more Bars

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Smoked Paprika Kale Chips

Adapted from Shutterbean

Yield – 1-4 servings

 

1 large bunch flat leaf (lacinato) kale

1/4 cup ground cashews

1/2 cup nutritional yeast

3 heaping teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/4 cup grapeseed oil

2 teaspoons maple syrup

  1. Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
  2. Rip the stems out of the kale and rip into large-ish pieces.  Wash and dry completely.
  3. Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup.  Whisk to combine.
  4. Toss in the kale and massage to coat evenly.
  5. Spread the kale in a single layer on the baking sheets.  Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
  6. Let cool before storing.Smoked Paprika Kale Chips | Pale Yellow

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Filed under Savory, Snacks

Apple and Honey Pork

Apple and Honey Pork - an easy crockpot dinner! | Pale YellowIf last week was fall food week, this is savory week.  There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often.  A crockpot situation is a whole other story!  Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly.  Add the apples, cinnamon, honey, and pork and set-it and forget-it!  This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Apple and Honey Pork

Adapted from Stockpiling Moms

Yield – 4-5 servings

 

1 granny smith apple

1 1/2 lbs pork loin

1/4 cup honey

1/2 tablespoon cinnamon

3/4 cup apple juice or cider

  1. Slice the apple into thin pieces.
  2. Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
  3. Add the remaining apples to the bottom of a crockpot and place the pork on top.  Drizzle the honey over the pork and sprinkle the cinnamon on top.
  4. Gently pour the apple juice on the bottom.
  5. Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
  6. Let rest and then slice and serve.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

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Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | Pale Yellow

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Apple Cinnamon Bread

Apple Cinnamon Bread | Pale YellowHappy Columbus Day!  I know enough history to know we shouldn’t really be celebrating Columbus, but any day I have off of work is a day to celebrate and I don’t care what that reason is.  I’ll be spending my day catching up/getting ahead for grad school because I spent the weekend with my maj Angela in Rhode Island, I missed that girl, it was great seeing her and catching up! Apple Cinnamon Bread | Pale YellowIt’s Secret Recipe Club reveal day again!  I’m really glad to be apart of this group and it is so neat to thoroughly read and discover a new blog.  The food blogging world has become so large and there is so much talent that should be shared and read, I’m happy to do my part.newsrcbanner

Today I’m exploring It Bakes Me Happy, a lovely blog from Emily.  I adore the name, because that is essentially my mantra, baking always makes me happy, no matter how melancholy, sad, or overwhelmed I feel; baking is my release.  When I was looking for a recipe to recreate here I was drawn to several tasty options including conga bars, chocolate granola, and turtle muffins, but settled on apple cinnamon bread because I had just gone apple picking and wanted to utilize my fresh produce.Apple Cinnamon Bread | Pale YellowThis yeasted bread recipe is a snap to throw together.  Yes, there is some patience involved with rises, but you can be patient for the delicious cinnamon smells that are going to overtake your house!  The bread is very similar in texture to bread you would buy in the store and holds up well without being dry or tough.  This loaf is perfectly soft and tender.Apple Cinnamon Bread | Pale YellowThe apples are sweet little nuggets throughout the bread and the how can you go wrong with a cinnamon-butter-sugar swirl throughout?  I enjoyed this bread plain, but let-me-tell-you, it makes a FANTASTIC french toast.  So fantastic I had to scream it!  But if you’re not feeling that fancy, my colleagues and I enjoyed it slightly toasted with a pat of butter all week.  This is some good fall baking my friends!Apple Cinnamon Bread | Pale Yellow

Print the Recipe!

Apple Cinnamon Bread

Adapted from It Bakes Me Happy

Yield – 1 loaf

 

6 tablespoons unsalted butter

1 cup almond milk (or regular milk)

1 packet (2 1/2 teaspoons) dry active yeast

1/3 cup sugar

2 eggs

1 teaspoon salt

3 1/2-4 cups flour

olive oil

2 tablespoons melted butter

1/3 cup sugar

2 teaspoons cinnamon

1 small apple

splash of milk

turbino sugar

  1. Melt the butter and add the milk into a small bowl.  Test the mixture, it should be slightly warm.  Sprinkle the yeast over the top and let the yeast bloom for about 10 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and eggs until pale yellow.  Beat in the salt.  Pour in the bloomed yeast mixture and mix until just combined.
  3. Add in 2 cups of flour and mix on slow speed until combined.  Repeat with 1 1/2 cups flour, everything should be well incorporated.
  4. Switch to the dough hook and knead for 10 minutes.  If the dough appears sticky, mine was, add more flour until the dough pulls away from the sides.
  5. Grease a large bowl with olive oil and place the dough inside.  Cover with plastic wrap and sit in a warm place to double in size.  This takes about an hour.
  6. Roll the dough into a rectangle about the size of your loaf pan.  Grease the loaf pan with olive oil.
  7. Spread the melted butter on the dough and then sprinkle the cinnamon and sugar on top.  Evenly spread the apples around.
  8. Carefully roll the dough and place it in the loaf pan.  Cover and let rest to double in size for 1-2 hours.
  9. Preheat the oven to 350 ˚F and brush the top of the dough with milk and sprinkle turbino sugar on top.
  10. Bake for about 40 minutes or the bread has browned and sounds hollow when you knock it.
  11. Let cool slightly before trying to cut.Apple Cinnamon Bread | Pale Yellow

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Filed under Breakfast, Yeast Things

Quinoa with Patty Pan Squash

Quinoa with Patty Pan Squash | Pale YellowThis recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash.  As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better.  This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have.  The flavor is pleasant and the texture divine.

Quinoa with Patty Pan Squash | Pale YellowLike all food that I don’t know what to do with, I decided to toss it in a quinoa salad for lunch.  The rest of  the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box.  Fresh picked leeks?  Absolutely!  Spicy little peppers?  Of course!  Use up all the parsley?  Obviously!

Quinoa with Patty Pan Squash | Pale YellowI understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging.  Hopefully this recipe will inspire you to try out a new vegetable at the farmer’s stand or grocery store.  You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!

Quinoa with Patty Pan Squash | Pale YellowThis particular quinoa dish made a volume of epic proportions!  I had lunch all week and then some.  The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk.  A little pepper adds spice so your lunch is never boring and parsley adds freshness.  Overall, this is a healthful and tasty lunch to make your work weeks more bearable! Quinoa with Patty Pan Squash | Pale Yellow

One Year Ago – Hostess Cupcakes: Gender Reveal

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Quinoa with Patty Pan Squash

Pale Yellow Original

Yield – 7 lunch servings

 

1 cup quinoa

2 1/4 cup water or vegetable broth

1 cup fresh fava beans, optional

2 tablespoons olive oil

1 small onion, chopped

2 leeks, washed well and finely chopped

1 jalapeno, deseeded and finely chopped

3 small patty pan squashes, chopped

salt + pepper

1 cup loosely packed parsley, chopped

  1. Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently.  When the water is about 75% absorbed, stir in the fava beans to cook them.  Once cooked, turn off the heat and set aside.
  2. Add the olive oil to a large saute pan and heat.  Add the onion, leeks, and jalapeno and cook until softened.  Add the squash and cook until softened.  Sprinkle liberally with salt and pepper.
  3. Add the cooked quinoa and stir to combined.  Stir in the freshly parsley.
  4. Enjoy cold, room temperature, or warm – I preferred slightly warm.Quinoa with Patty Pan Squash | Pale Yellow

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Filed under Lunch, Savory