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

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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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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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Apple Pie Overnight Oatmeal

Apple Pie Overnight Oatmeal | Pale YellowLet us eat apple pie for breakfast.  Trust me, it is going to be okay.  Autumnal flavors can be enjoyed every meal of the day!  And this apple pie is almost guilt free, just a little butter and sugar mixed with a whole lot of fruit, filling oats, and nutrient-packed chia seeds.  This is the type of breakfast to keep me full all morning until lunch.

Apple Pie Overnight Oatmeal | Pale YellowSaturday I ventured, by train no less, into the city to meet up with friends for some delightful conversation.  In true New York fashion, it rained.  Not the hard soaking you through rain, the slow miserable dribble rain.  The type of rain that makes you feel you will never be dry again.  Luckily it wasn’t cold, it was almost too warm.  On days like that, I want to bug in under my afghan, watch some Netflix, and partake is some warm, spiced oatmeal.  And hot chocolate, obviously hot chocolate.

Apple Pie Overnight Oatmeal | Pale YellowI’ll admit, this overnight oatmeal is a little more work than the others, but completely worth the extra five minutes.  Knowing you have two hearty breakfasts in the fridge ready to grab and go is worth the extra prep time the night before.  Find your favorite apple, saute with some warm fall spices, toss it in a jar with the rest of your ingredients; now you have a warm, inviting, and delicious breakfast at your disposal!Apple Pie Overnight Oatmeal | Pale Yellow

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Apple Pie Overnight Oatmeal

Pale Yellow Original

Yield – 2 servings

 

1 large apple of your choice

1 teaspoon butter

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves

pinch of salt

splash of vanilla

splash of apple cider

1 tablespoon brown sugar

4 tablespoons chia seeds

1 cup oatmeal, old fashion oats

1 1/2 – 2 cups  unsweetened almond milk

  1. Core the apple and chop into 1/2 inch pieces.
  2. Heat the butter in a small saute pan.  Once the butter is melted, add the apple pieces and toss to coat in the butter.   Stir and cook for about 2 minutes.
  3. Sprinkle the spices over the apples and stir to combine.  Add the salt, vanilla, and brown sugar.  Stir continually to keep the sugar from burning.  Add a splash of apple cider.  Stir and cook until the apples are soft (but with a bit of a bite) and all the sugar has melted.
  4. Divide the apple mixture between 2 pint-sized mason jars.
  5. To each jar add 2 tablespoons chia seeds, 1/2 cup oatmeal, and 3/4-1 cup almond milk.  If you like your oatmeal runnier, add a full cup of milk.  Seal with the lid and shake to combine.
  6. Store in the fridge overnight to set up.

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Sweet Potato Pie Tarts

Sweet Potato Pie Tarts | Pale Yellow I made these cute little tarts almost a year ago, but I’ve been saving them for a crisp fall day.  I can’t believe it’s been a year.  I was in my old Brooklyn apartment, I was still putting titles on photographs, and apparently I was baking so much I had extra recipes to save for a year later!

Sweet Potato Pie Tarts | Pale Yellow Today I spent two hours writing a paper about calculating the value of nature, like actually putting a price tag on biodiversity and ecosystems.  It was as intense and as weird as it sounds, my brain is a little fried.  Yesterday I had a mild freak out and called Andrea looking for data advice, it’s good to have a an economically minded friend.

Sweet Potato Pie Tarts | Pale Yellow These tarts are so cute!  I love their mini size and bring orange color of  the sweet potatoes.  How can you go wrong with a Biscoff cookie crust?  I think I need to reintroduce that into my life!  The tarts aren’t just adorable, they are quite tasty, creamy, sweet, and perfectly pumpkin spiced.  A fall staple for sure.

Sweet Potato Pie Tarts | Pale Yellow One Year Ago – Turkey Pumpkin Chili

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Sweet Potato Pie Tarts
Adapted from Joy the Baker
Yield – 4 4-inch tarts + extra filling for your gluten-free friends

4 tablespoons (1/2 stick) unsalted butter
1 cup Biscoff cookie crumbs, about 20 cookies
1 cup mashed sweet potato (1 medium)
1/4 cup + 2 tablespoons brown sugar
1/2 + 1/8 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter
5 ounces evaporated milk
1 egg + 1 yolk
1/2 teaspoon vanilla
whipped cream + cookie crumbs for garnish

  1. Preheat the oven to 375 ˚F and spray your tart pans liberally with Baker’s Joy, place on a cookie sheet and set aside.
  2. Brown the butter in a small saucepan and pulverize the cookies in a food processor.  Pour the browned butter into the cookie crumbs and mix until all the crumbs are moist.  Divide the crumbs evenly between the tart pans and press firmly on the bottom and up the sides.
  3. Bake in the oven for 10 minutes to set the crust.
  4. Peel and cut the potato into small pieces and add to cold water.  Heat and cook until the potatoes are fork tender.  Drain the water and lightly mash the potatoes.  Measure out 1 cup and remove the rest.
  5. To a small sauce pan add 1 cup mashed sweet potatoes, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the evaporated milk.  Stir and heat until the mixture just begins to bubble and all the butter is melted.  Puree with an immersion blender.
  6. In a small bowl whisk together the remaining evaporated milk, eggs, and vanilla.  Whisk this mixture into the sweet potatoes.  Stir until well incorporated.
  7. Divide the mixture evenly between the tart pans.  If you have more tart pans, make more crust, but I only have 4.  If you have extra filling, pour the remaining filling in an 8-ounce glass jar and bake.
  8. Bake for 15-20 minutes or until the top is set.  The jar will take longer.
  9. Let cool completely on a wire rack.
  10. Garnish with a dollop of whipped cream and a little cookie crumble if desired.Sweet Potato Pie Tarts | Pale Yellow

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Roasted Strawberry, Blue Cheese, and Walnut Biscuits

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowShort post today, I’ve been staring at my computer for hours working on a project for grad school.  I think I have written “citizen science” approximately 80 times and have power read a bunch of articles.  Education is no joke.  Being the teacher is easier in a lot of ways than being the student.  My instructors are doing it right.

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowAfter having a lovely salad at Jackie’s shower with strawberries, blue cheese, and walnuts, I’ve been obsessed.  I’ve gone through two blocks of blue cheese and show no signs of stopping!  These biscuits are a new combination of my current favorite combination.

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowThe strawberries and honey provide sweetness and flavor while the walnuts provide a toasty crunch.  The blue cheese provides tang and interest.  A little balsamic reduction adds a lovely touch!  These are not your grandma’s plain-jane biscuits, these have interest and delight in every bite!Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale Yellow

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Roasted Strawberry, Blue Cheese, and Walnut Biscuits

Adapted from Caramelized Onion, Bacon, and Smoked Gouda Biscuits which was adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)

Yield – 12 1” biscuits

 

1 cup chopped strawberries

1/2 cup chopped walnuts, toasted

1 1/2 cups flour

1/2 tablespoon sugar

2 1/4 teaspoons baking powder

3/8 teaspoon cream of tartar

3/8 teaspoon salt

3/8 cup buttermilk + more for topping

1 egg yolk

6 tablespoons unsalted butter, cold

1/2 cup crumbled blue cheese

honey

1/2 cup balsamic vinegar, optional

  1. Clean and chop the strawberries.  Line your toaster oven pan with foil and sprinkle the strawberries on top.  Bake at 450 ˚F for 10-15 minutes or until the strawberries have gone soft and their juice browns.
  2. Toast the walnuts in a dry skillet until they begin to brown.
  3. Set the strawberries and walnuts aside to cool completely.
  4. Preheat the oven to 425 ˚F and a two cookie sheets with parchment paper.
  5. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  6. Whisk together the buttermilk and egg with a fork in a measuring cup.
  7. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled strawberries, walnuts, and blue cheese into the flour mixture.
  8. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out onto a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  9. Use a 1” cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  10. Whisk together 1/4 cup buttermilk and a generous squirt of honey.  Brush the tops with this mixture.
  11. Bake for 10-12 minutes or until the tops are golden brown.  Enjoy with honey and reduced balsamic!
  12. Balsamic reduction – Add 1/2 cup balsamic vinegar to a small pan.  Heat until the mixture reduces to an amount less than 1/4 cup.  Let cool and thicken before drizzling on your biscuits.Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale Yellow

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