Category Archives: 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
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Filed under Breakfast, Cupcakes, Savory

Caramelized Onion, Bacon, and Smoked Gouda Biscuits

caramilized onions, bacon, and smoked gouda biscuits | pale yellowSo I don’t know what happened last week, I guess exhaustion finally got the best of me.  The strange thing – I took Monday off work and was still beyond tired all week.  Life finally caught up with me.  In more pleasing news I’m finally healthy again!  Cough and cold are gone.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowOr maybe last week happened because of my excessive amount of time spent in front of the TV.  Between watching the first 5 seasons of Sons of Anarchy, the last 2 seasons of Dexter (BTW – WTF with the ending?  Lumberjack?  Deb?  All weird.), and now the Olympics, I’ve been out of commission.  Next on the to-watch list – Oscar movies; life is hard; there is so much tv to watch it never ends.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowDespite my overall laziness/exhaustion, there are hundreds of recipe ideas in my head I’m just itching to make.  First up, these biscuits.  I’ve been thinking about the biscuits for months now, scooping out ingredients and swapping ideas in my mind’s ese.  The right ideas were used and the combination of ingredients were perfect.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowThe biscuits were flaky and tender, soft and moist.  The bacon adds smokiness and a little crispy crunch.  Let’s talk about the melty bites of wonder from the smokey Gouda – delightful!  Throw in the some sweet, slow-roasted caramelized onions and the biscuits are complete.  Now you have yourself a fantastic savory breakfast treat sure to make all your friends happy!caramilized onions, bacon, and smoked gouda biscuits | pale yellow

Print the Recipe!

Caramelized Onion, Bacon, and Smoked Gouda Biscuits
Adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 13 biscuits

4 pieces thick cut bacon
1/2 large yellow onion
3/4 cup grated smoked gouda
3 cups flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup buttermilk + more for topping
1 egg
12 tablespoons (1 1/2 sticks) unsalted butter, cold
coarse sea salt

  1. Cut the bacon into small pieces; cook the bacon in a small saute pan until crispy.  Drain on paper towel.
  2. Slice the onions into small half-moons.  Saute in the bacon grease until golden brown; this takes about 30 minutes.  Drain on a paper towel and let cool completely.
  3. Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper.
  4. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  5. Whisk together the buttermilk and egg with a fork in a measuring cup.
  6. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled onions, bacon, and cheese into the flour mixture.
  7. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out on a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  8. Use a cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  9. Brush the tops with the extra buttermilk and then sprinkle with the coarse sea salt.
  10. Bake for 15-20 minutes or until the tops are golden brown.  Enjoy immediately!caramilized onions, bacon, and smoked gouda biscuits | pale yellow


Filed under Breakfast, Savory

Caramel Apple Crumb Muffins

Caramel Apple Crumb Muffins | Pale YellowThe first recipe to come out of my new kitchen!  Since I have tried to cut back sweets in January, I’ve been hankering to make muffins.  Muffins don’t count as sweets, they are a breakfast items.  I can justify anything if I put my mind to it; sort of like the mini M & M’s I ate for dinner last night.

Caramel Apple Crumb Muffins | Pale YellowSo I thought I discovered a short cut in the new kitchen by softening cold butter on the hot radiator.  Cut to 10 minutes later when there is butter all over the floor.  A whole box of butter in the garbage.  On a positive note, I’ve invented a new Olympic sport – butter skating!  Trying to walk on a greasy floor is an adventure for sure.

Caramel Apple Crumb Muffins | Pale YellowI’ve been thinking about these muffins for awhile now.  A nice muffin with a thick crumble sounded super tempting and tasty.  Mixed with caramel bits and apple chunks you have a delightful breakfast treat.   The muffins are moist and not overly sweet.  The little bits of caramel add extra sweetness. There is a thick crumb topping full of cinnamon and crunch.   Whether you’re eating sweets or not, this is a great muffin to make!Caramel Apple Crumb Muffins | Pale YellowPrint the Recipe!

Caramel Apple Crumb Muffins
Adapted from Tracey’s Culinary Adventures
Yield – 8 muffins

1 stick (8 tablespoons) unsalted butter, melted & divided
1/2 cup packed light brown sugar
1 cup + 5 tablespoons flour, divided
1/4 cup old fashioned oats
2 teaspoons cinnamon, divided
1/4 teaspoon + a pinch of salt, divided
1/4 cup + 2 tablespoons sugar
1 teaspoon baking powder
1/2 cup diced apples
1 egg yolk
1/2 cup unsweetened almond milk
1 teaspoon vanilla
1/3 cup caramel bits

  1. Preheat the oven to 350 ˚F and liberally spray your muffin tins with Baker’s Joy.
  2. Crumb topping – Melt the butter and let cool slightly.  Set aside.
  3. In a small bowl whisk together the brown sugar, 5 tablespoons flour, oats, 1 teaspoon of cinnamon, and a pinch of salt.
  4. Mix in 3 tablespoons of melted butter until the mixture is moist.  Set aside.
  5. Muffins – Whisk together 1 cup flour, sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and baking powder.  Toss in the apples.
  6. In a liquid measuring cup mix together the almond milk, vanilla, 3 tablespoons melted butter, and the egg yolk.  Stir into the dry ingredients until just combined.  Stir in the caramel bits.
  7. Spoon into the muffin tins until about half full.  Fill the rest of the tin with the crumb mixture.  Really press the crumbs into the top.
  8. Bake for 18-20 minutes until the tops are brown and the middle is set.  Let cool completely on a wire rack before removing from the muffin tin.
  9. Store in an airtight container.Caramel Apple Crumb Muffins | Pale Yellow


Filed under Breakfast

Banana Nut Chocolate Chip Scones

Banana Nut Chocolate Chip Scones | Pale YellowWould you believe me if  I told you I was virtually unpacked?  Well I am!  Thanks to great movers, Michelle’s task master ways, and Jackie’s kitchen stacking skills, all the boxes were unpacked, the cardboard smashed and taken downstairs.  There is no way I could have done it with out them!

Banana Nut Chocolate Chip Scones | Pale YellowYesterday I got up and rearranged my bedroom furniture because the bed felt like it was in a weird location; now it feels right!  The kitchen needed a little rearranging and Dean came over to help set up my internet/TV.  Decorations are not up, but with time and inspiration they will be up soon.  As things start to look cute and lovely I’ll try to post pictures to the What I Learned series.

Banana Nut Chocolate Chip Scones | Pale YellowThe strangest thing  about moving so far has been adjusting to a new grocery store.  I knew Key Foods like the back of my hand and it’s frustrating wandering the aisles.  Plus, Waldbaums doesn’t seem to carry Kind bars – my breakfast staple.

Banana Nut Chocolate Chip Scones | Pale YellowI made these scones right after Thanksgiving as a little snack for myself.  They were a lovely snack on my flight back to New York after my Michigan weekend.  These scones are not dry at all and are filled with goodies.  There is plenty of banana flavor and lots of chocolate and walnut goodness.  Sometimes scones can be not-so-good; I promise you, these are not those!

Banana Nut Chocolate Chip Scones | Pale YellowOne Year Ago – Vanilla Pudding Shots

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Banana Nut Chocolate Chip Scones
Adapted from How Sweet it is
Yield – 8 scones

Banana Nut Chocolate Chip Scones | Pale Yellow1 1/2 cups + 2 tablespoons flour
2 1/2 tablespoons brown sugar, loosely packed
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons unsalted butter, cold
1/3 cup buttermilk (or squirt of lemon juice + enough milk to make 1/3 cup, let sit 2 minutes)
1 teaspoon vanilla
1 ripe banana
scant 1/2 cup chopped walnuts
scant 1/2 cups mini chocolate chips

1/4 cup powdered sugar
2 teaspoons milk
splash vanilla
extra walnuts & chocolate chips to sprinkle on top, optional

  1. Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
  2. Whisk together the flour, brown sugar, soda, powder, salt, and cinnamon in a large bowl.Banana Nut Chocolate Chip Scones | Pale Yellow
  3. Cut the butter into pieces and add to the flour mixture.  Banana Nut Chocolate Chip Scones | Pale Yellow
  4. Use your fingers to massage the butter into the flour.  Keep mixing until the flour and butter are combined in coarse crumbs.
  5. Mash the banana into the buttermilk and stir in the vanilla.  Make a well in the flour mixture and pour the banana/buttermilk mixture in the middle. Banana Nut Chocolate Chip Scones | Pale Yellow
  6. Use a fork to combine the ingredients.  Stir in the walnuts and chocolate chips.
  7. Turn the mixture onto a floured surface and knead together lightly.  Banana Nut Chocolate Chip Scones | Pale Yellow
  8. Push the mixture into a 6” circle and cut into 8 pieces.Banana Nut Chocolate Chip Scones | Pale Yellow
  9. Place the pieces on the baking sheet and bake for 12 minutes or until the scones just begin to brown.
  10. Let cool completely on a wire rack before glazing.Banana Nut Chocolate Chip Scones | Pale Yellow
  11. Make the glaze by stirring together the milk, powdered sugar, and vanilla until smooth.  If you like a lot of glaze, double the amounts.Banana Nut Chocolate Chip Scones | Pale Yellow
  12. Spoon the glaze over each scone and sprinkle with walnuts and chocolate chips.Banana Nut Chocolate Chip Scones | Pale Yellow


Filed under Breakfast

Apple Cider Doughnuts

apple cider doughnuts | pale yellowHere is a literal apple cider doughnut.  I tend to call all doughnuts from a cider mill or apple orchard “apple cider doughnuts,” but I don’t really know what that means.  This doughnut is called an apple cider doughnut because it has apple cider inside and out.  Simple.  Makes sense.

apple cider doughnuts | pale yellowI need things that make sense right about now, life seems a little topsy-turvy.  I’ve been working all day Saturdays and have basically been too exhausted on Sundays to do anything. I’m super excited for the Thanksgiving mini-break coming up soon, I need a mini break!

apple cider doughnuts | pale yellowI made these doughnuts Veteran’s Day weekend, yay for a Monday off!  Baked doughnuts are a perfect lazy weekend treat; they are quick to come together, contain ingredients in your cupboards, and are spectacular!

apple cider doughnuts | pale yellowOut of all the baked doughnuts I have made since buying a doughnut pan, these may be my favorite!  They stayed fresh for several days and did not become gummy.  The doughnut was tender and sweet; the glaze was flavorful, yet not overly sweet.  This is a perfect doughnut for breakfast on a lazy weekend or a busy one.

apple cider doughnuts | pale yellowOne Year Ago – Pomegranate Margaritas

Print the Recipe!

Apple Cider Doughnuts
Adapted from Buns in my Oven
Yield – 16 mini doughnuts

1 cup sugar
½ cup unsalted butter, room temperature
2 eggs
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
1/3 cup apple cider
1/2 teaspoon vanilla

1 tablespoon unsalted butter
1/2-3/4 cup powdered sugar
pinch of salt
2-3 tablespoons apple cider

  1. Preheat the oven 325 ˚F and spray a doughnut pan with Baker’s Joy.
  2. In the bowl of stand mixer with a paddle attachment, cream together the butter and sugar until pale yellow, about 3 minutes.  Beat in the eggs one at a time.
  3. Meanwhile sift together the flour, salt, baking powder, cinnamon, nutmeg, and cloves onto parchment paper.  Set aside.
  4. Mix together the apple cider and vanilla, also set aside.
  5. Turn the mixer on low and scrape the bowl.  Add the dry ingredients in three increments with the liquid in between.  Mix until just combined.
  6. Add the batter to a large plastic baggie and snip the end.  Pipe the batter into each doughnut well until they are filled about half-way.
  7. Bake 11-12 minutes or until the edges just begin to brown.  Remove from the pan and let cool completely on a wire rack before glazing.
  8. To make the glaze add the butter to a small saucepan.  Let melt and brown slightly while stirring.  Whisk in the powdered sugar and salt.  Whisk in enough cider to make the glaze smooth and pourable, but not too thick.
  9. Spoon onto each doughnut and allow to cider doughnuts | pale yellow


Filed under Breakfast

Baked Doughnuts with a Chocolate Glaze

Baked Doughnuts with Chocolate Glaze | Pale YellowI’ve been in a doughnut kick lately; these doughnuts, apple cider doughnuts fresh from the cider mill, and then a random doughnut from the Doughnut Plant.  It’s strange because doughnuts are not something I crave or go for.  In full disclosure, all the doughnuts have been fantastic and worth every delicious calorie.

Baked Doughnuts with Chocolate Glaze | Pale YellowIf the posts have seemed uninspired lately it has nothing to do with the recipes, the recipes are fantastic, it’s a new show I’m hooked on.  If you haven’t watched Orange is the New Black on Netflix, you need to get on that.  The characters are hilarious and I can’t look away from the screen.  Between working late and weekends, my blogging time is limited and I seem to be using it up with TV (really, TV on the computer).

Baked Doughnuts with Chocolate Glaze | Pale YellowThese doughnuts are one of the prettiest little things I’ve baked.  They remind me of clip art or cartoon doughnuts, specifically the ones from the Simpsons.  The chocolate glaze lovingly drips down the edge and adorable little sprinkles make them absolutely perfect.

Baked Doughnuts with Chocolate Glaze | Pale YellowI’m in love with these doughnuts.  The brown butter and fresh nutmeg add such amazing flavor and tasty bites.  They are completely tender and moist.  A little chocolate glaze adds more flavor and chocolate makes everything better.  I may be distracted, but I’m focused and the quality of these doughnuts, they’re for real!

Baked Doughnuts with Chocolate Glaze | Pale YellowOne Year Ago – Mint-Fudge Ice Cream with Brownie Pieces

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Baked Doughnuts with a Chocolate Glaze
Adapted from Joy the Baker
Yield – 10 mini doughnuts

1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
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

  1. Preheat the oven to 350 ˚F and generously spray your doughnut pan with Baker’s Joy.
  2. Whisk together the flour, powder, soda, salt, nutmeg, 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.  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.

Chocolate Glaze
1 1/2 cups powdered sugar
4 tablespoons cocoa powder
pinch of salt
3-4 tablespoons of milk
1 teaspoon vanilla

  1. Whisk together the powdered sugar, cocoa, and salt.
  2. Whisk in 3 tablespoons of milk and the vanilla.  Mix until smooth and pourable.  If the glaze is too thick, add some more milk and stir.
  3. Dip the top side of each doughnut into the glaze and then place on a wire rack (with parchment paper under it) to dry.  Sprinkle with sprinkles if desired, but why would that not be desired!
  4. Let the glaze harden before packaging.Baked Doughnuts with Chocolate Glaze | Pale Yellow


Filed under Breakfast

Baked Banana Nut Chocolate Chip Doughnuts

banana nut chocolate chip baked doughnuts | pale yellowI assume (and hope) most people are on vacation today.  It’s July 5th, no one should be working.  Everyone should be in a post-Fourth stupor/rest.  It’s hard work to play all day at the beach and stay up late to watch the fireworks.  Today is a day of rest before the real weekend begins!  Today is a day for fresh, homemade doughnuts.

banana nut chocolate chip baked doughnuts | pale yellowI made these one early Saturday morning when I was waiting for my running pants to come out the dryer.  Talk about motivation to go for a run – a warm, fresh, chocolatey doughnut awaiting you on your return!  After my run I ate three doughnuts; all exercise officially negated.

banana nut chocolate chip baked doughnuts | pale yellowHowever, I don’t feel like these doughnuts are that bad for you.  First of all they are baked, excellent start.  Second, they only contain 4 tablespoons of butter and 1/2 cup of sugar.  Third, they are tiny and the recipe makes a lot.  And finally, they contain banana and walnut, total health foods!

banana nut chocolate chip baked doughnuts | pale yellowRegardless of whether or not you agree with my justification, these are some good doughnuts whether healthy or indulgent.  They are so moist and a little crunchy from the walnuts.  Obviously chocolate makes everything better!  Make sure to eat these doughnuts fast, they only have about 24 hours of life before they start to get a little stale.  Eating fresh food has so many constraints, but it sure tastes better.

banana nut chocolate chip baked doughnuts | pale yellowOne Year Ago – Lemon Cornmeal Pancakes

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Baked Banana Nut Chocolate Chip Doughnuts
Adapted from That’s So Michelle
Yield 20-24 mini doughnuts

1 cup (about 2 large) mashed bananas
1/2 cup sugar
1/2 cup nonfat Greek yogurt
1/4 cup (4 tablespoons) unsalted butter, melted
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

  1. Preheat the oven to 325 ˚F and spray the doughnut pan with Baker’s Joy.
  2. In a large bowl mash the bananas with a fork.  Mix in the sugar and the yogurt.
  3. Keep using the fork to mix in the melted butter, eggs, and vanilla.  Make sure the liquids are mixed well together.
  4. Add in the powder, soda, salt, chocolate chips, and chopped walnuts.  Mix until just combined.
  5. Scoop into the doughnut pan using 2 teaspoons, about 2 scoops for each doughnuts.  Spread to smooth and make sure to only fill the doughnut pan about 3/4 of the way.
  6. Bake for 10 minutes or until just browned on top.
  7. Let cool on a wire rack before storing.  They are lovely to eat warm!

banana nut chocolate chip baked doughnuts | pale yellow


Filed under Breakfast

Vegan Carrot Ginger Muffins

Vegan Carrot Muffins | Pale Yellow

The recipe was supposed to be a way to use up all the extra pulp and fiber from juicing.  That’s one of the disadvantages of juicing – all the leftover solid, fruit/veg mix that gets thrown out.  If you’re a composter, you’re fine, lots of wonderful pulp to throw in the compost pile.  I am not a composter; I’ve taken students to a composting center where we looked at indoor composting kits with worms.  For some reason my roommates are against the idea keeping worms in the apartment…

Vegan Carrot Muffins | Pale Yellow

As I was looking for recipes, I struggled to find one that met my needs.  I wanted a recipe that was mostly vegan or at least easily adaptable to vegan and didn’t have too many weird ingredients.  This recipe was close enough.  By substituting the applesauce and grated carrots for my leftover carrot-ginger-pear pulp and using vegetable oil, I had all the ingredients I needed  already in the apartment.

Vegan Carrot Muffins | Pale Yellow

These are good, super good.  My expectations were a little low, but these exceeded anything I could have dreamed of!  The muffins are amazingly moist, tender and flavorful.  The little bit of fresh ginger shines through like a diamond.  The top is just a bit crunchy from the flax seed.  I ate one everyday for breakfast and these stayed fresh for the whole week.  You would never guess this is vegan or semi-healthy.

Vegan Carrot Muffins | Pale Yellow

If you’re a fan of carrot cake, I imagine it would be pretty easy to add some raisins, walnuts, and a whipped coconut milk frosting to make these guys into a lovely vegan treat!  I have a vision, it’ll come to fruition one day.  But before I turn a solid breakfast into a dessert, you should make your own muffins, start the day off right!

Vegan Carrot Muffins | Pale Yellow

One Year Ago – Margarita Whoopie Pies

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Vegan Carrot Ginger Muffins
Adapted from Oh She Glows
Yield – 12

1 3/4 cups whole wheat pastry flour
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup + 2 tablespoons maple syrup
1/2 cup vegetable oil
1/4 cup + 3 tablespoons water
1 1/2 teaspoon vanilla extract
2 cups grated carrot, pear, & fresh ginger **

  1. Preheat the oven to 400.  Line 12 cupcake cups with paper liners and spray the paper liners with cooking spray.  Set aside
  2. Whisk together the flour, sugar, flax seed, powder, soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  3. In a smaller bowl whisk together the maple syrup, oil, water, vanilla, and grated carrot mixture.
  4. Stir the liquids into the dry until just combined.
  5. Portion equally among the 12 muffin cups and bake for 15-18 minutes until lightly browned.  Let cool on a wire rack and remove the paper liner.
  6. Once cooled, store in an air proof container for up to a week.

** I used the pulp left over from making a carrot, pear, ginger juice.  I used about 6 carrots, 2 pears, & a 1” piece of ginger.  If you don’t have leftover pulp from juice, grate 1 1/2 cups worth of carrot and add 1/3 cup of applesauce.  Grate in fresh ginger if desired, but the fresh ginger gave fantastic flavor!

Vegan Carrot Muffins | Pale Yellow

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Filed under Breakfast

Almond Pulp Breakfast Bars

almond pulp breakfast bars // pale yellow

When you start making your own almond milk you’re left with a lot of leftover almond milk.  Almonds are kind of expensive so it seemed kind of wasteful to just throw it away.  Luckily I was able to find a recipe, and then severely doctor it, to use up the almond pulp.

almond pulp breakfast bars // pale yellow

I tend to be a creature of habit, eating the same thing everyday for breakfast and lunch.  It makes my life so much simpler when I don’t have to plan or think creatively for these meals.  There was a long phase of eating a banana and fiber one bar every morning for breakfast.  When I went vegan I cut out the fiber one bars and switched to a handful of almonds.  Although almonds are delicious, they can be a little dry in the mornings.

almond pulp breakfast bars // pale yellow

The idea of a breakfast bar still appealed to me so I decided to make my own.  There are a lot of recipes out there for breakfast bars, protein bars, and homemade granola bars, but none of them seemed to have what I am looking for.  These are not perfect, but they were flavorful and had much of what I was looking for in a breakfast bar.

almond pulp breakfast bars // pale yellow

Next time I would pump up the coconut and chocolate chips.  I would also leave out the dried cranberries.  Although I normally enjoy dried cranberries, their chewiness was weird in these bars.  I really enjoyed eating these bars and look forward to making them again with all that almond pulp!  This is a great, chewy bar for breakfast or snack time.

almond pulp breakfast bars // pale yellow

One Year Ago – Pumpkin Cupcakes with Maple Chai Buttercream

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Almond Pulp Breakfast Bars

Adapted from Edible Perspective

Yield – 8 (1 1/2 x 6 inch)

1 cup loosely packed almond pulp

1/2 cup mashed banana, very mashed

6 tablespoons peanut butter, natural

1/4 cup ground flax seed

2 teaspoons vanilla

2 teaspoons cinnamon

2 tablespoon maple syrup, grade B

pinch of salt

1/4 cup unsweetened coconut

1/4 cup mini chocolate chips

1/4 cup cinnamon chips

1/4 dried cranberries

  1. Preheat the oven to 300 F and line two baking sheets with parchment paper.

  2. Mash together the almond pulp, banana, peanut butter, and flax until you have a loose ball of dough.  Mix in the vanilla, cinnamon, maple syrup, and salt.  Again mix well.

  3. Add in the coconut, chocolate chips, cinnamon chips, and dried cranberries.  Feel free to substitute any nuts, seeds, fruits, or mix ins.  The total should be about 1 cup.  Mix together

  4. Press each dough on a baking sheet as thin as you can into a 12×6 inch rectangle.

  5. Bake for 20 minutes and then cut into 8 pieces.  Bake for another 20-30 minutes or until the bars are browned and crispy.

  6. Wrap in parchment paper and enjoy for breakfast!

almond pulp breakfast bars // pale yellow


Filed under Breakfast

Irish Soda Bread

irish soda bread // pale yellow

Last St. Patrick’s Day recipe of the year, although you could probably have soda bread anytime.  If you want to revisit St. Patrick’s Day recipes from 2013, here they are: Shamrock Shake Cupcakes, Bailey’s Glazed Chocolate Doughnuts, and Whiskey Cupcakes.  If you want to revisit St. Patrick’s Day recipes from 2012, go here!

irish soda bread // pale yellow

Rarely do I see a recipe posted on a blog and make it that day.  This is one of those recipes.  On a dreary, rainy day I saw this recipe from Bridget show up in my Google Reader and I knew I was making it that night.  There are only four ingredients and had leftover buttermilk sitting in the fridge begging to be used.  Plus, it’s St. Patrick’s Day season.

irish soda bread // pale yellow

This bread took 5 minutes from the time I started collecting ingredients to placing it in the oven, no joke.  This maybe the fastest thing I have ever made.  Thirty minutes later I was pulling warm, fragrant bread out of the oven.  After a brief 30 minute cool down session where I finished watch my current episode of the Tudors, I was eating warm bread, smeared with creamy butter, and the lightest sprinkle of Kosher salt.

irish soda bread // pale yellow

Heavenly!  I have always thought of soda bread as being on the dry side, not this recipe.  The bread is incredibly tender, soft, and moist.  You can eat the bread plain, with jelly, with olive oil, dipped in soup, or anyway you like it.  I’m not lying when I say this is without a doubt, the easiest and fastest recipe on this blog.  Do it now!

irish soda bread // pale yellow

One Year Ago – Oreo Truffles

Print the Recipe!

Irish Soda Bread
Adapted from Bake at 350
Yield – 1 8” loaf of bread

3 2/3 cups flour
1 teaspoon Kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. In a large bowl whisk together the flour, salt, and baking soda.  Create a well in the middle.
  3. Pour the buttermilk into the well and stir gently.  Don’t worry if the dough is soft and sticky.
  4. Place the dough on a floured surface and knead a few times.  Shape the dough into an 8” circle and place on the prepared baking sheet.
  5. Use a knife to cut a cross on the top.  Bake for 25-30 minutes or until golden brown.
  6. Cool for as long as your patience allows on a wire rack and then slice and soda bread // pale yellow


Filed under Breakfast