Cranberry Brie Bites

cranberry brie bites | pale yellowThanksgiving is in three days and whether you are hosting or guest-ing it, here is my one and only Thanksgiving pro-tip.  Make homemade cranberry sauce.  There is zero chopping and minimal prep; toss all the ingredients in a saucepan and cook.  Easy and impressive.  Cranberry sauce should be homemade and should be made a few days in advance and stored in the fridge until dinner time.

cranberry brie bites | pale yellowBut let’s be fancy and not wait until the turkey is carved to indulge in some cranberry sauce; make adorable little bites filled with all the flavors of dinner in a tiny, cheesy bite.  If you’re hosting this is the perfect appetizer to have that early guest put together (I’m always that early guest) and if you’re a guest, this is a delightful treat to set out before the main meal.

cranberry brie bites | pale yellowI made the cranberry sauce tart, because that’s the way I like it, if you prefer a sweeter sauce add more orange juice instead of water and more sugar.  Do your self a favor and make a double batch of cranberry sauce, half for these bites and half for the turkey.  All my prep work for Thanksgiving is done now!  I’m going to sit back, bring the wine and enjoy!  Happy Thanksgiving!cranberry brie bites | pale yellowPrint the Recipe!

Cranberry Brie Bites

Yield – 30-40 bites + extra cranberry sauce


12 ounces fresh cranberries

1/2 cup orange juice

1 1/2 cups water

1/2 cup sugar

zest of one orange

pinch of salt

1/2 nutmeg, freshly grated

1/4 teaspoon cinnamon

1/2 pound brie cheese cut into small pieces

melba crackers, I used sea salt

dried sage

  1. Cranberry Sauce – Add the cranberries, orange juice, water, sugar, zest, salt, nutmeg, and cinnamon to a medium saucepan and heat until the mixture boils and the cranberries burst.  Continue to cook and stir until the mixture thickens.
  2. You can use the mixture straight away warm or cool completely.
  3. Assembly – Place a small piece of brie on a cracker and spoon about 1/2-1 teaspoon of cranberry sauce on top of the brie.  Sprinkle with dried sage.
  4. Enjoy!cranberry brie bites | pale yellow
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Filed under Savory, Snacks

Peanut Butter Chocolate Chip Cookies

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowIn no particular order here are some things that happened to me this week.  I was trapped in my bedroom and and couldn’t get my bedroom door open.  After unscrewing my doorknob and prying off one hinge I was still stuck, sweating profusely despite the chilly temperature, and was crying on my bedroom floor because I was getting panicky.  Did I mention that this was all happening at 6:30 a.m.?  I finally texted my landlords and after several keys and brute strength, they broke open the door for me.  Luckily I was only a little late for work and no longer have a doorknob on bedroom door.

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowI met Bill Nye the Science Guy!  He is incredibly bright, thoughtful, and funny.  As soon as grad school work dies down, I can’t wait to read his newest book, which I have autographed!  There are few things better than geeking out with science teachers.

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowBoth of my grad classes have term paper rough drafts this due at the beginning of the week and because of my busy schedule, high sleep needs, and procrastination, I was down to the wire with due dates.  Sunday I made myself a nice schedule to write my paper and was completing my midday activity of writing a paper at Panera when I went to insert a photo and Word shut down.  Oh no.  AutoRecovery saved me, but then that shut down and wouldn’t come back.  Cue panic.  Three hours  of work, good writing I might add, gone.  GONE!  Naturally I caps-locked-yelled at Lynn and started crying in the middle of Panera.  What’s a girl to do?

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowOne word – cookies.  Two words – easy cookies.  Peanut butter, an egg, some sugar, and a few little extras.  Mix it together and bake, boom cookies.  Adding mini chocolate chips is a delightful addition and I can’t believe I’ve never added chocolate chips to peanut butter cookies before.  Whether you’re having a great week and meeting Bill Nye or crying on your bedroom floor, these are an easy cookie to make you feel better.  And thankfully, I found my lost paper!Easy Penaut Butter Chocolate Chip Cookies | Pale Yellow

Print the Recipe!

Peanut Butter Chocolate Chip Cookies

Adapted from I Am Baker

Yield – 21 2-tablespoon cookies


1 cup creamy peanut butter

1/2 cup sugar

1/2 cup loosely packed brown sugar

1 egg

1 teaspoon baking soda

pinch of salt

splash of vanilla

1/2 cup mini chocolate chips

  1. Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. In a medium bowl cream together the peanut butter and sugars.  Stir in the egg, baking soda, salt, and vanilla until well combined.  Stir in the chocolate chips.
  3. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.  Use a fork dipped in granulated sugar to make crosshatches.
  4. Bake for 8-10 minutes or just set.  Let cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.Easy Penaut Butter Chocolate Chip Cookies | Pale Yellow

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Vegan Lentil Burgers – SRC

Vegan Lentil Burgers | Pale YellowThe stress of work and the all the feelings of being overwhelmed have led to some poor eating choices.  During the past few weeks I have been making concerted efforts to eat healthier and think about my choices.  To help me along my path I have completed a 3-day juice cleanse, started each day with a green juice, and focused on meal planning with smaller portions.  Halloween candy has definitely reeked havoc in my plans as well as an emotional, “I-need-ice-cream-for-dinner” night, but I’ve been trying.

Vegan Lentil Burgers | Pale YellowChoosing a recipe for this month’s secret recipe club was more challenging than other months, because I usually gravitate to all things sweet and decadent.  Melissa from Smells Like Brownies, has some amazing sweet treats to choose from like cake batter ice cream (WOW!) and with a blog named “Smells Like Brownies,” you know there are going to be fantastic recipes!  Since I wanted a savory dinner options, I looked at the spanikopita (one of my favorite foods) and couscous stuffed eggplant with tahini sauce.  As delightful as all these recipes sounded, I settled on lentil burgers.newsrcbanner

When I want to buy veggie burgers I’m always disappointed by the weird list of ingredients and the weird fillers.  Why is it so hard to make a simple veggie burger?  These are simple burgers with honest ingredients.  There are plenty of healthful and simple ingredients like mushrooms, lentils, carrots, and thyme.

Vegan Lentil Burgers | Pale YellowOn top of being delicious, these veggie lentil burgers have a wonderful crunch from the panko crumbs on the outside.  They are moist and the fresh thyme adds fantastic flavor.  It’s nice knowing my freezer is now stocked with healthy veggie burgers for dinner any night of the week!  I served my burger bunless on a big piece of lettuce with tomato, caramelized crispy onions, and avocado dressing; a totally delish and perfect Sunday lunch!Vegan Lentil Burgers | Pale Yellow

Print the Recipe!

Vegan Lentil Burgers

Adapted from Smells Like Brownies

Yield – 8 patties


3/4 cup green lentils

2 cups water

2-3 tablespoons olive oil, divided

1 small onion

10 ounces baby bella mushrooms

1 carrot

2 cloves garlic

salt + pepper

2 teaspoons fresh thyme

1 cup old fashioned oats

1 egg, beaten

panko bread crumbs

lettuce, tomato, caramelized onions, buns, and condiments as desired

  1. Add the lentils and water to a small saucepan.  Bring the water to a boil and and then reduce to a simmer.  Cook until all the water is absorbed and the lentils are tender.
  2. Add 1 tablespoon of oil to a large saute pan.  Finely chop the onion, mushrooms, and carrot.  Saute until soft and add in the finely chopped garlic.  Season generously with salt and pepper.  This seasoning is for the veggies, lentils, and oats, so season well.
  3. Mix the veggies and lentils together with the oatmeal.  Stir in the egg.  Cover the mixture and let sit in the refrigerator for at least 30 minutes to cool completely.
  4. Divide the batter into 8 balls and pack together tightly, really squeeze together and then flatten into a patty.  Dip each patty in the panko bread crumbs.
  5. Heat the remaining olive oil a large saute pan and carefully place 4 patties in the pan and cook about three minutes until brown and crispy.  Carefully flip over and cook the other side.  Repeat with the remaining patties.
  6. Serve on a bun or lettuce leaf with toppings.Vegan Lentil Burgers | Pale Yellow


Filed under Dinner, Savory

Vegan Pumpkin Ice Cream Sandwiches

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowI’m sure I’ve told this story before, but I’m going to tell it again, because it is one of my favorites.  A couple of years ago in the prime of my Shake Shack obsession I went to get a pint-to-go of my favorite custard, pumpkin pie.  They were featuring a concrete of real pumpkin pie blended with vanilla custard and that sounded fantastic!  Except, I wanted more pumpkin.  So I asked the man to make my concrete with pumpkin custard.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowHe told me it would be weird mixing two flavors and textures together, but I stood my ground.  Then he gave me a sample of pumpkin pie custard with an actual pumpkin pie piece to try and dissuade me.  I was not dissuaded, that was exactly what I wanted!  Needless to say I took double pumpkin pie concrete home and enjoyed every.single.bite.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowFast forward a year or two and I was at Culture Yogurt, the best froyo in the city and they were featuring pumpkin frozen yogurt and pumpkin pie mix-ins.  I asked the woman at the counter if it would be weird to mix them and she was like, “of course not!”  Clearly these were my people.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowAnyway, these ice cream sandwiches continue my love of pumpkin on pumpkin.  The pumpkin sugar cookie is chewy and tender with plenty of pumpkin spice love.  The vegan pumpkin ice cream is super creamy and full of pumpkin goodness.  I’ve tasted quite a few vegan ice creams and although I tasted the cashews (others did not), the texture was identical to dairy ice cream.  If you love pumpkin and pumpkin spice as much as I do, make a batch of these to keep in the freezer!  We’ve been enjoying them as a quick pick-me-up at work!

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowOne Year Ago – Pumpkin Dip

Print the Recipe!

Vegan Pumpkin Ice Cream Sandwiches

Adapted from Minimalist Baker Ice Cream and Cookie Part

Yield – 20 sandwiches


Ice Cream

1 1/2 cups raw cashews

1 cup unsweetened almond milk

3 tablespoons olive oil

3/4 cup pumpkin puree

1/2 cup maple syrup

1/4 cup + 2 tablespoons brown sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Cookie for Sandwiches

1/2 cup vegan butter, room temperature

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 cup pumpkin puree

1 1/2 cups + 1 tablespoon flour

1/2 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon cloves

1 tablespoon unsweetened almond milk

  1. Ice Cream – The night before making the ice cream place the bowl of your ice cream maker in the freezer and soak the cashews in water.
  2. In a blender puree all of the ingredients together until smooth and creamy.
  3. Churn in your ice cream maker according to your manufacturer’s directions.
  4. Place the ice cream in the freezer to harden.
  5. Cookie for Sandwiches – Preheat the oven to 350 ˚F and grease an 8×8” pan with shortening.  Line the pan with parchment paper and grease the paper.
  6. Cream the butter in the bowl of a stand mixer with the paddle attachment for one minute.  Add the sugars and vanilla and beat for another minute.  Scrape down the bowl and add the pumpkin.  Mix until well combined.
  7. Sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves together onto parchment paper.  Add to the mixer and mix on the lowest speed until just combined.  Mix in the almond milk.
  8. Evenly spread the cookie into the prepared pan and bake for about 15-20 minutes or until the top is slightly browned.  Let cool for 10 minutes in the pan and then remove to let cool completely.
  9. Assembly – Using a long serrated knife, cut the cookie into two layers.  Place one of the layers cut side up on plastic wrap and then place in the original 8×8” pan.
  10. Spread the ice cream evenly over the cookie layer.  Place the other layer cut side down on top of the ice cream and gently press together.  Wrap the giant ice cream sandwich in plastic wrap and freezer for several hours.
  11. Cut into pieces and wrap in parchment paper.  Store in the freezer.Vegan Pumpkin Ice Cream Sandwiches | Pale Yellow


Filed under Frozen, Ice Cream Sandwiches

Pumpkin Pie

pumpkin pie | pale yellowAnother post saved from last year!  I remember my tiny corner with natural light and all of the large rolls of white paper I used to use.  Another memory of all the things I miss from Park Slope.  Yesterday was the New York City marathon and I used to live on the route, and it was a great time to be a New Yorker.  The cheering and the energy were always fantastic and it was a day of fun.  I miss hearing all the excitement this year, but at least I was warm in my house away from the wind!

pumpkin pie | pale yellowI’ll tell you the story that doesn’t want to be told because a certain someone does not think it’s right to talk about others on the internet.  But I love this story and it motivated me to make an entire pie for myself.  So pumpkin pie is my favorite food and I eat it maybe twice a year, it’s a food that requires a specific setting – like Thanksgiving dinner.  Last Thanksgiving I had one delicious piece, my aunt makes a great pie, and was excited because there were two pieces left in the fridge for the next day.  How delightful will that pie taste after shopping on Black Friday with my mom, aunts, and grandma?!?!  I come home, ready to sit on the couch and enjoy the saved piece of pie and it is GONE!

pumpkin pie | pale yellowThere were two pieces of pie left that morning and both were gone!  Oh the humanity!  It was not hard to figure out who ate BOTH pieces because there was only one certain someone at the house. I threw a slight hissy-fit and then he threw a hissy-fit because I was throwing one.  This is why I live 500 miles away!  So I got back to New York and made myself a pumpkin pie and I didn’t have to worry about anyone eating the last piece while I was out!

pumpkin pie | pale yellowThis isn’t a fancy pie, but it is homemade goodness.  I enjoy the recipe from the back of the Libby’s can and see no reason to go all crazy and use a different recipe, the classics are classics for a reason.  Clearly the recipe on the back of the can has been vetted a few hundred times so I know it works.  The pumpkin is creamy and full of fall spices.  The crust is tender and flaky and slightly crispy.  Obviously you need some whipped cream on top to make everything perfect.  I love you pumpkin pie!

pumpkin pie | pale yellowPrint the Recipe!

Pumpkin Pie
Crust adapted from Baker’s Illustrated, page 183
Filling adapted from Libby’s Pumpkin
Yield – 8-12 servings (or 1)

1 1/4 cups flour + more rolling
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons shortening, cold
4 tablespoons unsalted butter, cold
4-5 tablespoons ice cold water

3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs
15 ounces pumpkin puree
12 ounces evaporated milk
whipped cream for garnish

  1. Add the flour, salt, and sugar to the bowl of a stand mixer and mix on low until combined.  Add in the shortening and mix until crumbly.
  2. Add in the butter and mix until small crumbs form.  Use your hands to mix it together if you need to.  Mix in the water lightly until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 425 ˚F and roll out the dough to 1/4″ thick; place in a 9” pie pan.  Crimp the edges.  Place in the fridge while you make the filling.
  5. Whisk together the sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside.
  6. Beat the eggs in a large bowl and then beat in the pumpkin puree.  Stir in the the sugar-spice mixture.  Stir in the evaporated milk slowly until well combined.
  7. Pour into the crust and bake for 15 minutes.  Reduce the heat to 350 ˚F and bake for another 45-55 minutes or until the middle is no longer jiggly.
  8. Let cool on a wire rack before refrigerating.pumpkin pie | pale yellow

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Filed under Pie, Pie

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

Print the Recipe!

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


Filed under Grab a Handful, Sweet Treats

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

Print the Recipe!

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


Filed under Cake, Simple