Category Archives: Breakfast

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


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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Pumpkin Bread

Pumpkin Bread | Pale YellowCan we call this sexy pumpkin bread?  Can pumpkin bread be sexy?  Can pumpkin anything be sexy?  Probably not.  However, with the dark background and shadows, this pumpkin bread looks quite seductive.  Pumpkin bread can be quite seductive; the spicy smells, the warmth of a freshly baked loaf, the crunchy top with a soft, tender interior, and most importantly the taste.  It’s all of fall in one fantastic bite.

Pumpkin Bread | Pale YellowHave I convinced you to make a loaf of pumpkin bread yet?  It’s easy enough and is probably my signature recipe.  I rarely make a recipe twice, yet I’ve made this same version, with very few changes, for almost ten years.  TEN YEARS!  I’m not that old, so that means I’ve been making this since I was in college.  My roommates from the B56-era knew autumn was welcomed in with a fresh loaf of pumpkin bread.  The ladies of Butler Street knew it too and now my coworkers have been initiated in the fall pumpkin bread tradition.

Pumpkin Bread | Pale YellowThe bread was polished in a few hours and made our CPR/AED training so much better.  I can now save lives, or as the instructor put it, I can keep you dead, but at least get oxygen to your brain.  True words.  I love that retired NYC firefighters teach teachers how to save lives, it’s a pretty sweet retirement gig.  Maybe I’ll teach people how to bake when I retire; only 25 more years!

Pumpkin Bread | Pale YellowI’ve made you this bread before; it was just in the form of muffins and truffles.  This is the best form – simple and scrumptious.  Since the bread has been consumed and I probably won’t make another loaf until 2015, I suggest you buy a can of pumpkin and make this bread yourself.  You can even buy a little jar of pumpkin pie spice instead of measuring out five individual spices!  Make yourself some sexy bread!

Pumpkin Bread | Pale YellowOne Year Ago – Peach and Lemon Soda

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Pumpkin Bread

Adapted from Pumpkin Bread Muffins via The Healthy College Cookbook, page 136

Yield – 1 loaf (8-10) servings


2 eggs

3/4 sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

15 ounce can plain pumpkin

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

cinnamon-sugar for topping

  1. Preheat the oven to 375 ˚F and liberally grease and flour the loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Stir in the powder, soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until well combined.  Add the flour and mix until just combined.
  4. Pour the batter into the loaf pan.
  5. Make the cinnamon-sugar by combining 1/8 cup sugar with 1 tablespoon of cinnamon.  Sprinkle liberally over the top of the bread.
  6. Bake for 55-65 minutes until the top is crusty and a toothpick inserted comes out almost clean.
  7. Let cool for about 20 minutes on a wire rack and then remove the bread from the pan.  Allow the bread to completely cool.Pumpkin Bread | Pale Yellow


Filed under Breakfast, Muffins, Scones, Biscuits, & Quick Breads

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

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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



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

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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

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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

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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

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

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

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


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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

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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

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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

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

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

  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


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