Category Archives: Breakfast

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

 

Muffins

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
About these ads

Leave a comment

Filed under Breakfast

Strawberry Coconut Overnight Oatmeal

Strawberry Coconut Overnight Oatmeal | Pale YellowI got home from work today and had nothing important to do, yay!!!!  Now that my paper is finished, my summer is wide open!  It’s time for fun and ice cream sandwiches and jello shots, there are some good things in your future.  Vacation hangover finished.

Strawberry Coconut Overnight Oatmeal | Pale YellowYou know how I used to make you tons and tons of quinoa recipes?  Move aside quinoa, it’s overnight oatmeal time!  Forever and ever. Quinoa isn’t over, it just needed a time out for a few months.  Now that it is summer I really enjoy leafy salads instead of grain based salads with cooked vegetables; much needed in the winter, not so much in the summer.

Strawberry Coconut Overnight Oatmeal | Pale YellowNo worries my friends, I have some fantastic ideas for fall overnight oats including those with pumpkin spice and apple pie.  Those are fall flavors and I don’t want to rush, I’m way too into summer to rush into fall!  There maybe one more I might make, but an unhealthy, decadent overnight oatmeal.  Until then, you’ll have to make due with this delicious version that’s a little bit decadent.  Creamy coconut milk mixed with chopped strawberries and coconut flakes make a delicious treat (and mostly healthful) way to start your day!

Strawberry Coconut Overnight Oatmeal | Pale YellowTwo Years Ago – Cookie Crazy Cupcakes

Print the Recipe!

Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chopped strawberries
1 cup unsweetened coconut milk, I was decadent and used the sweetened vanilla version

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Strawberry Coconut Overnight Oatmeal | Pale Yellow

Leave a comment

Filed under Breakfast

Berry Swirl Bread

berry swirl bread | Pale YellowI wanted to call this hot mess bread because I left the dough to rise on the stove and it got a little cooked and super fluffy.  So when I tried to roll it out, it was practically melting under the rolling pin.  I slapped the filling inside, breaded, and put in the pan.  I had serious doubts the bread would turn out and seriously considered this a baking fail.berry swirl bread | Pale YellowBut I pulled it out of the oven, let it cool and wouldn’t you know it – delicious!  The bread was soft and tender and super flavorful.  The berries, chocolate, and cinnamon added interest and moisture.  This was a great treat for breakfast while my mom and aunts were town.  It was super easy to keep wrapped up and everyone could help themselves at breakfast.  It also made a delicious late night snack!

berry swirl bread | Pale YellowTwo Years Ago – Chocolate Cream Cheese Cupcakes

Print the Recipe!

Berry Swirl Bread
Adapted from Joy the Baker
Yield – 8-12 servings

Bread
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
3/4 cup whole milk, lukewarm
1 egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups flour
1/2 teaspoon salt
olive oil to grease the bowl

Filling
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup sugar
3 teaspoons cinnamon
2 cups fresh berries (I used strawberries, blackberries, and raspberries)
1/2 cup chocolate chips
1 egg

  1. Bread – Stir together the yeast and the sugar.  Warm the milk and melt the butter to a lukewarm temperature.  Mix in the egg yolk.  Stir into the yeast and sugar.  Set aside to become frothy and foamy.  Allow to rest for about 5 minutes
  2. Stir in the flour and salt until the dough pulls away from the bowl.  The dough will be sticky.
  3. Turn out onto a floured surface and knead for ten minutes.  Grease the bowl with olive oil and place the dough inside.  Cover and allow to double in size, about one hour.
  4. Filling – Preheat the oven to 375˚F.  Grease and flour a cast iron pan or 10-inch spring form pan.
  5. Mix together the butter, sugar, and cinnamon.  Clean and chop the berries, set aside.
  6. On a floured surface roll the dough into a 12×18” rectangle.  Spread the cinnamon-butter mixture evenly over the dough.
  7. Sprinkle the berries and chocolate chips over the filling.
  8. Along the long end of the dough, roll up into a cylinder.  Make sure the seam side is one the bottom.  With a sharp knife, cut the dough in half, leaving 1-inch connected at the top.
  9. Cross the two halves over one another making sure the cut end is facing the top.  Twist the bread into a circle and tuck the cut ends under.
  10. Carefully add the bread to the prepared pan and bake for 25-30 minutes or until set.
  11. Let cool on a wire rack and dust with powdered sugar.berry swirl bread | Pale Yellow

6 Comments

Filed under Breakfast, Sweet Treats

Banana Nut Overnight Oatmeal

Banana Nut Overnight Oatmeal | Pale YellowI wish they gave out awards for procrastination.  That way I could win an award.  I spent all Sunday, ALL DAY writing a six page paper.  I need to get faster.  I also took a 2 hour nap and made cocktails in the middle of the day…
Banana Nut Overnight Oatmeal | Pale YellowOr I need to stop taking classes in the summer.  Seriously, who starts graduate school in the summer?  It’s seems all the work is due right around holiday weekends like Fourth of July.  I’m just not in the mood to read or write or research.  It’s beach time, it’s calling my name!

Banana Nut Overnight Oatmeal | Pale YellowIn other procrastination news I took another nap after work today, a seven hour work day of researching animals and playing with baby chickens.  Tough life.

Banana Nut Overnight Oatmeal | Pale YellowNo matter how tough my life life, I always manage to throw together something for breakfast.  My new favorite food to the rescue!  I can add all the ingredients to a jar, shake it up and I’m done.  Breakfast ready to go!  And not just any breakfast, a healthy and delicious one.  I have one more overnight oatmeal for you and then I’ll be done, maybe!Banana Nut Overnight Oatmeal | Pale Yellow

Print the Recipe!

Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1 banana sliced
1 cup unsweetened almond milk
2 tablespoons chopped almonds (or nut of your choice)

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Banana Nut Overnight Oatmeal | Pale Yellow

Leave a comment

Filed under Breakfast

Blueberry Glazed Baked Doughnuts

blueberry glazed baked doughnuts | pale yellowToday is the first day of a clean eating challenge and my jaw hurts from all the chewing.  Seriously, my snack was carrots and my mouth is sore from eating.  For lunch I ate the biggest salad and couldn’t even finish all the delicious asparagus, eggs, and arugula.  It’s amazing when you start eating healthy, you get to eat so much more.

blueberry glazed baked doughnuts | pale yellowI’m doing this cleanse because July is going to be a bender of drinking, eating, and traveling.  My thought is I’ll create a health surplus that I’ll destroy later.  Totally logical.  I like this cleanse because it’s about eating real food and there are zero chemicals.  It’s a lot veggies, fruit, and lean protein.  There is even a little bit of dairy, lots of almond butter and dark chocolate!

blueberry glazed baked doughnuts | pale yellowYou know what there is not?  Doughnuts!  As I write this post I want some doughnuts or cookies real bad.  That’s the problem, however, I always want cookies and doughnuts and ice cream.  I can be strong for two weeks though!

blueberry glazed baked doughnuts | pale yellowThese doughnuts were inspired by the back on the King Arthur Flour catalog.  They had doughnuts with bright blue frosting and sprinkles.  My goal was to create a version without food dyes, so I made a blueberry glaze instead.  The doughnuts are tender and moist.  Best of all they are not overly sweet.  The blueberry glaze adds flavor and a nice touch on top.  Baked doughnuts are the best, all of the fun and flavor and none of the guilt!blueberry glazed baked doughnuts | pale yellow

Print the Recipe!

Blueberry Glazed Baked Doughnuts
Adapted from Baked Doughnuts with a Chocolate Glaze
Yield – 12 mini doughnuts

Doughnuts
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
3 tablespoons unsalted butter
1 egg
1/2 cup buttermilk (juice from half a lemon + enough milk to equal 1/2 cup)
1 teaspoon vanilla

Glaze
6 ounces fresh blueberries
1/4 cup water
1/4 cup granulated sugar
1/3 cup powdered sugar
sprinkles

  1. Doughnuts – Preheat the oven to 350 ˚F and generously spray your doughnut pan with Baker’s Joy.
  2. Whisk together the flour, powder, soda, salt, and sugar.
  3. In a small saucepan melt and brown the butter.  Remove from the heat as soon as the butter changes from a yellow color to a brown color.
  4. Beat together the egg, buttermilk, and vanilla.  Mix in the browned butter.
  5. Add the wet to the dry and mix until just combined.
  6. To make things easy, add the batter to a new, disposable piping bag or just use a baggie.  Clip the end and pipe the batter into the doughnut pan, minimal mess!  Only fill about 1/2 way.
  7. Bake for about 8 minutes or until the doughnuts are set.
  8. Remove from the pan and let cool completely on a wire rack before glazing.
  9. Glaze – Add the blueberries, sugar, and water to a small saucepan.  Reuse the one from making the browned butter.
  10. Heat and cook until the blueberries are smashed and the mixture reduces slightly.
  11. Strain the mixture into a clean bowl and whisk together the blueberry sauce and powdered sugar until thickened and smooth.
  12. Dip each doughnut into the glaze.  After all the doughnuts have been glazed, repeat with a second dip.
  13. Immediately after the second dip, sprinkle with sprinkles.
  14. Best enjoyed the day they are made.blueberry glazed baked doughnuts | pale yellow

3 Comments

Filed under Breakfast

Vegan Irish Cream

vegan irish cream | pale yellowWhat I’m going to say next is going to make me sound like an alcoholic; I’m not an alcoholic.  Mom?  Are you listening to me?  I enjoy a boozy beverage every now and again as we all know, and it’s not a problem.  I only drink in safe places and at safe times.  There are appropriate times to drink and I try to be appropriate.

vegan irish cream | pale yellowBuuuuttttttt, I keep a bottle of Bailey’s Irish Cream in my fridge next to my coffee creamer and every morning before work I’m tempted to add a splash to my coffee.  I don’t, I just think it.  Then, the weekend comes and it would be appropriate to add a splash of Bailey’s to my coffee, but I don’t, because it has dairy in it.

vegan irish cream | pale yellowSo what’s a dairy-free girl (or at least wannabe dairy-free girl) to do?  Make a vegan version with coconut milk, obviously!  It was all easy enough and now I have two cups, well actually a little less than two cups, of Irish Cream in my fridge for whenever an appropriately timed craving hits.

vegan irish cream | pale yellowVegan Irish Cream tastes just like the original with a coconut twist; it is creamy and sweet with hints of coffee and whiskey.  The Irish Cream does separate during storage, but just shake it up!  Craving satisfied.

vegan irish cream | pale yellowTwo Years Ago – Pumpkin Cupcakes with Maple Chai Buttercream

Print the Recipe!

Vegan Irish Cream
Adapted from Oh She Glows
Yield – 2 cups

1 can coconut milk
1/4 cup lightly packed brown sugar
1/2 cup Jameson’s Irish Whiskey
1/4 cup + 2 tablespoons strongly brewed coffee
pinch of salt

  1. Heat the coconut milk and whisk in the brown sugar.  Whisk and cook for 7-8 minutes or until the mixture thickens slightly.
  2. Remove from the heat and whisk in the whiskey, coffee, and salt.
  3. Portion into jars and let cool, seal and store in the fridge.vegan irish cream | pale yellow

1 Comment

Filed under Beverages, Breakfast

Breakfast Cupcakes

breakfast cupcakes | pale yellowMy original vision had a perfect sunny-side-up egg in a basket of crisp hash browns.  But then I remembered two things: hash browns burn and I can’t cook eggs.  It’s true, I almost always eat scrabbled eggs because that’s just how things turn out.

breakfast cupcakes | pale yellowSo then my second vision was to make hash brown casserole.  You know, the ones with the cream-of-something soup and lots of cheese.  The ones every mid-westerner grew up with.  I’m not going to lie, that’s some good casserole and I wouldn’t mind a scoop or two; it’s been years since I’ve had any, but  I try not cook like that at home.  Throw cream-of-something soups in with boxed mixes and fried foods – just not for me in my kitchen.

breakfast cupcakes | pale yellowThrough extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for!  Crispy hash browns, cheesy goodness, lovely eggs, and easiness.  I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.

breakfast cupcakes | pale yellowDon’t skip the onions, caramelized onions add sweetness and depth of flavor.  Also, don’t skip the initial browning of the hash browns.  Also, also, use LOTS of baking spray in the cupcake tin, you’ll thank me!  I think that’s all of my tips.  This recipe shows how you can have cupcakes for breakfast in an appropriate manner!  These can be served warm, room temperature, or even cold; plus they heat up nicely for later.  I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!

breakfast cupcakes | pale yellowTwo Years Ago – Don’t get your panties in a bunch – Decorated Sugar Cookies

Print the Recipe!

Breakfast Cupcakes
Adapted from Tablespoon
Yield – 24 cupcakes

40 ounces frozen shredded hash brown potatoes, thawed
1/4 cup vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
olive oil
1 yellow onion, finely sliced
salt + pepper
4 pieces bacon, optional (8 slices in you’re adding to all the cupcakes)
14 eggs
1/4 cup + 1 tablespoon milk
1 3/4 cup shredded cheddar cheese
salt + pepper

  1. Preheat the oven to 400 ˚F and liberally spray 24 muffin tins with olive oil.
  2. Mix the thawed hash browns with oil, salt, and pepper.  Place a heaping 1/4-cup of hash browns in each muffin cup.  Press the hash browns down.
  3. Bake for 50-60 minutes or until the hash browns are brown and crispy.
  4. While the hash browns bake, saute the onion slices in olive oil in a small saute pan.  Sprinkle in salt and freshly ground pepper.  Cook until the onions are soft and translucent.
  5. Transfer the onions to a bowl to cool completely.  Cook the bacon in the same pan until crispy.  Let cool and then crumble.  Set aside.
  6. In a large bowl whisk together the eggs and milk.  Add a generous sprinkling of salt and pepper.  Stir in the cheese and the onions.
  7. Use a 1/4 cup to smash down each hash brown.  Add a 1/4 cup of the egg mixture on top of each hash brown patty.
  8. Sprinkle bacon on each cupcake if desired.
  9. Bake for 15 minutes or until the eggs are set.  Let cool slightly and then remove with a small spatula.breakfast cupcakes | pale yellow

4 Comments

Filed under Breakfast, Cupcakes, Savory