Category Archives: Sweet Treats

Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix | Pale YellowHere is a secret – I’ve been going to bed early every night, early early.  Like 8 p.m. early.  It’s as if I’m so overwhelmed with all I have to do, I just give up and go to bed.  It may be time to reintroduce caffeine back into my life because November is going to be crazy busy!

Pumpkin Spice Chex Mix | Pale YellowThis is a an easy recipe for those of you that are crazy busy.  Just toss ingredients together and let cook; maximum results for minimum effort!  Plus, the recipe is completely adaptable for any ingredients you want and a great way to use up odds and ends left in the pantry.

Pumpkin Spice Chex Mix | Pale YellowAnd, it’s almost Halloween, this would a fantastic, not-so-sugary snack to nom on between fun size candy bars. pumpkin spice Chex mix is addicting.  I found myself taking little bites over and over again when I was waiting for it to cool and when I was packaging it up.

Pumpkin Spice Chex Mix | Pale YellowThis isn’t the crispiest Chex mix, but that is fine by me.  I found myself looking for the pieces with the most spice mixture on top.  There is rich, warm flavor from all the fall spices and a subtle sweetness from the maple syrup.  My favorite bits were the Club crackers.  As always, substitute the cinnamon, cloves, ginger, allspice, and nutmeg for an equal amount of pumpkin pie spice.  Even if you don’t make this for Halloween, I  think it would make a fantastic appetizer for Thanksgiving!

Pumpkin Spice Chex Mix | Pale YellowOne Year Ago – Lemon Cheesecake Ice Cream

Print the Recipe!

Pumpkin Spice Chex Mix

Adapted from Averie Cooks

Yield – 15-20 servings

 

6 cups Chex Rice cereal

1 cup banana chips

1 cup peanuts

1 cup raw cashews

2 cups butter pretzels

1 cup Club crackers, minis

1 cup pumpkin seeds

1 stick (8 tablespoons) unsalted butter

1/2 cup real maple syrup

1/4 cup packed brown sugar

1 tablespoon cinnamon

1/2 tablespoon ginger

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon salt

1 tablespoon vanilla

1 bag pumpkin spice M & M’s

  1. Add the cereal, banana chips, peanuts, cashews, pretzels, and pumpkin seeds to a 5-6 quart crock pot.  Toss gently to combine.
  2. Melt the butter and stir in the maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla.  Pour over the mix in the crock pot and stir gently to coat all the ingredients.
  3. Cook on high power for 2-2 1/2 hours, stirring every 15-20 minutes.  You don’t want the bottom pieces to burn and this will make your house smell amazing!
  4. Once the mixture is cooked through and there is no remaining liquid, let cool on two baking trays to dry out overnight.  Toss in the M & M’s.
  5. Store in gallon sized bags.Pumpkin Spice Chex Mix | Pale Yellow
About these ads

Leave a comment

Filed under Grab a Handful, Sweet Treats

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

Vanilla Pudding Mix

Vanilla Pudding Mix | Pale YellowSecond pudding this week, I told you I was serious about this pudding situation.  This one is almost dairy free; the pudding mix is made with nonfat dry milk powder, but the actual pudding shown in the pictures is made with unsweetened almond milk.  I wasn’t sure how almond milk would react when made into pudding, but it was a success!

Vanilla Pudding Mix | Pale YellowI really wanted to make my own pudding mix because pudding mixes are ingredients in many a cookie and cake recipe and I was tired of buying those little boxes.  Once you start going box free, it becomes this snowball effect; can’t stop, won’t stop.  Instant pudding was holding me back.

Vanilla Pudding Mix | Pale YellowThis pudding however, is not instant; it’s some cook-and-serve action.  I don’t mind though, I find it super relaxing to stir milk and powder on the stove.  Seriously.  The mix takes about two minutes to measure in a jar and then it bit of shaking.  The pudding is there now, ready for me to use whenever a pudding craving comes my way.  And clearly I’ve been having many a pudding cravings.

Vanilla Pudding Mix | Pale YellowThe pudding had a gelatinous texture, but I really enjoyed the feeling in my mouth.  I made a bold choice and divided the pudding into only two servings; my rational was the low caloric value of almond milk, 30-40 calories a serving, so therefore each serving is a healthy cup of almond milk and few tablespoons of sugar.  See, I really can justify any indulgence!  I’m glad I have the pudding mix ready to go because if Waldbaums continues to keep almond milk on sale, there are going to be many batches of vanilla-almond puddling in my future!

Vanilla Pudding Mix | Pale YellowTwo Years Ago – Bacon Cupcakes

Print the Recipe!

Instant Pudding Mix
Adapted from Brown Eyed Baker
Yield – 5 batches of pudding (20 servings)

Instant Pudding Mix
1 cup sugar
3/4 cup cornstarch
3/4 cup nonfat dry milk powder
1 teaspoon salt
2 vanilla beans

  1. Add the sugar, cornstarch, milk powder, and salt to a 1-quart mason jar.
  2. Split the vanilla beans and scrape about the seeds.  Add the seeds and vanilla bean bod to the jar.
  3. Shake well to combine.  Store until you’re ready to make pudding!

Pudding Time
2 cups almond milk (or regular milk)
1/2 cup vanilla pudding mix

  1. Add the milk and pudding mix to a medium saucepan.  Stir and cook over medium heat until the mixture comes to a boil.  Reduce the heat and let simmer until it thickens.  Whisk the entire time.
  2. Serve hot or place in small bowls and cover with plastic wrap directly on top and refrigerate for several hours before for serving.Vanilla Pudding Mix | Pale Yellow

2 Comments

Filed under Sweet Treats

Pistachio Pudding (Dairy Free)

Pistachio Pudding (Dairy Free) | Pale YellowDuring the past few weeks I’ve been exhibiting control and excersing discipline, all that went out the window this weekend.  It seems all of my control is balanced with periods of excess.  I haven’t baked in a week, so I spent this weekend baking all the things.  Seriously, I’ve done dishes like 8 times in two days.

Pistachio Pudding (Dairy Free) | Pale YellowIn my effort to gain control I’ve been going dairy free, or at least trying.  If you discount the dairy in butter and the trace amounts of whey product in everything, then I’m dairy free!  Seriously, it was easier to be vegan than just diary free.

Pistachio Pudding (Dairy Free) | Pale YellowThis pudding was one of my first forays into dairy free baking baking/cooking.  Coconut milk is my saving grace.  It’s creaminess is a perfect substitute for heavy cream.  I love coconut milk in my coffee and it’s just so much richer and more flavorful than almond milk.  Almond milk is good in smoothies and cereal, but it’s not as drinkable as coconut milk.  Plus, when you buy the good, canned, full fat coconut milk (I’m looking at you Thai Kitchen Organic) you get thick, whippable, coconut cream.  Vegan heaven.

Pistachio Pudding (Dairy Free) | Pale YellowThis recipe uses two cans of coconut milk, one in the pudding and another whipped for topping.  Pistachio pudding is one of my favorite puddings and this recipe doesn’t disappoint.  The pudding is super creamy and smooth on the tongue; the pistachio flavor is strongly present and there is just a hint of coconut.  I love that this is a small batch recipe, perfectly for a girl living alone.  It’s time to incorporate some pudding in your life!  More to come on Friday…Pistachio Pudding (Dairy Free) | Pale Yellow

Print the Recipe!

Pistachio Pudding {Dairy-free}
Adapted from Chocolate Moosey
Yield – 2-3 servings

Pistachio Pudding
1/4 cup salted, shelled pistachios
1/4 cup sugar
1 cup full fat coconut milk
1 egg yolk
1 tablespoon cornstarch
pinch of salt
1/2 teaspoon vanilla

Coconut Whipped Cream
1 can full fat coconut milk, refrigerated
2 teaspoons sugar
splash of vanilla
extra pistachios for garnish
toasted coconut flakes for garnish

  1. Pudding – Grind the pistachios in a blender (I used a Magic Bullet) until finely ground.  Grind in 2 tablespoons of the sugar.
  2. Shake the can of coconut milk to incorporate the liquid and solids.  Measure 1 cup of coconut milk and add to a small saucepan.  Add in the pistachio mixture and cook until boiling.
  3. Meanwhile, whisk together the remaining sugar, egg yolk, cornstarch, and salt in a small bowl.  Add a little of the hot milk mixture into the egg to temper.
  4. Pour everything back into the pot and heat while whisking until the pudding is thick.  Turn off the burner and stir in the vanilla.
  5. Portion the pudding into bowls and cover with plastic wrap directly on top.  Refrigerate for several hours.
  6. Coconut Whipped Cream - Carefully scoop the solid part of the coconut milk, leave the clear-ish liquid behind, and add the solid part to the bowl of a stand mixer with a paddle attachment.  Add in the sugar and vanilla; beat until smooth and creamy.
  7. Pipe a dollop of whipped cream on each bowl of pudding and garnish with toasted coconut and extra pistachios.Pistachio Pudding (Dairy Free) | Pale Yellow

1 Comment

Filed under Sweet Treats

Banana Cinnamon Peanut Butter Whoopie Pies (GF)

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowMichelle threw a surprise party for Derrick and asked me to make these and these.  But she also wanted a gluten free option.  I used my go-to GF option and just swapped all-purpose gluten free flour mix for regular.  I thought about making brownies or cookies, but when I was in the middle chocolate peanut butter whoopie pies, I was inspired!

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowWhoopie pie epidemic? Possibly.  I find myself going in phases of making different versions of the same thing.  Clearly this weekend was all about the whoopie pies.  Lately it’s been all about the bar recipes; easy breezy.

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowI know I am not by any means a gluten-free baker, but the one-to-one replacement seems to be working.  The only weird thing is the odd flavor of the raw batter.  The final, baked product tastes fine, but the raw version is really awful.  I don’t understand what happens in the baking process to change it, oh well, if it works, it works

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowThese are some tasty little whoopie pies.  I made them tiny so everyone could have a bite.  The bananas and cinnamon match perfectly with the cinnamon-raisin peanut butter.  The raisin bits are small and provide bites of sweetness throughout.  Whether you make these whoopie pies gluten free or regular, they are pretty fantastic!  Not too sweet, great for a little snack or dessert.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow

Print the Recipe!

GF Banana Cinnamon Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 55 & 87
Yield – 12 mini whoopie pies

Whoopie Pies
1 cup gluten-free AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 ripe bananas, smashed
cinnamon

Filling

3/4 cup cinnamon-raisin swirl peanut butter, PB & Co.
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
pinch of salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture.  Then add in the smashed banana.  Beat until just combined.
  5. Use a 1-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Sprinkle cinnamon on the top of each.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow

2 Comments

Filed under Sweet Treats

Chocolate Peanut Butter Whoopie Pies

Peanut Butter Whoopie Pies | Pale YellowFor the past few weeks, since it’s been warm out, I’ve been going for walks on the beach.  And let me tell you, it is amazingly restorative to the mind, body, and soul.  I have several friends that grew up on Lake Michigan and I didn’t understand their connection to the water, but now I do after only two months of living by the ocean!

Peanut Butter Whoopie Pies | Pale YellowI’m learning important things like the tide schedule and which parts of the beach are easiest to walk on.  I’ve also learned that people go surfing in 40-degree (Fahrenheit) weather. crazy!  My parents don’t believe that I live by real beach so I’ve been sending them photos of sand and seashells; hopefully they’ll get the hint and come visit me.

Peanut Butter Whoopie Pies | Pale YellowThe cold and wind the past few days have put a damper on my daily walks.  I’m so done with winter and just want hot weather and sunshine all the time.  I promise there will be no complaining when this summer is sweltering!  It’s flip-flop season, no more boots and socks.

Peanut Butter Whoopie Pies | Pale YellowA dessert like this doesn’t need too many words to sell you on how delicious it tastes.  A rich, moist chocolate cake with a creamy peanut filling is hard to beat.  It’s been awhile since whoopie pies have been on the blog and this is the first of two fantastic recipes.  These were real good my friends, real good.Peanut Butter Whoopie Pies | Pale YellowPrint the Recipe!

Chocolate Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 43 & 87
Yield – 9 whoopie pies

Whoopie Pie
1/2 + 1/3 cup flour
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/2 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup whole milk
peanut butter chips

Filling
3/4 cup creamy peanut butter, PB & Co. is best!
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
1/2 teaspoon salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and brown sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture in three additions with the milk in between.  Beat until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Press 5 peanut butter chips in each whoopie pie.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Peanut Butter Whoopie Pies | Pale Yellow

1 Comment

Filed under Sweet Treats

Bourbon Butterscotch Pudding

Bourbon Butterscotch Pudding | Pale YellowThis is the pudding that inspired my pity-party-for-one on the floor on my apartment.  I think my feelings were normal and not that weird; I was just feeling a little lonely living alone and I really wanted to share my pudding with someone.  And then I realized I hadn’t talked to any humans yet; so I felt sad inside.

Bourbon Butterscotch Pudding | Pale YellowI ate my pudding and felt better and went out with Jackie for dinner.  Later that week Dean came over for dinner so I could share my pudding.  No worries, I’m done feeling sorry for myself.  It helped to talk with Angela and Andrea about the highs and lows of living alone; I needed real talk from my ladies.

Bourbon Butterscotch Pudding | Pale YellowMaking this pudding reminded me how amazing homemade pudding tastes.  The pudding is silky smooth and creamy.  I love the texture of the butterscotch with the crunchy, sugar-coated pecans on top.  Pecan bourbon makes everything better, obviously!  There is clearly going to be more pudding in the future!Bourbon Butterscotch Pudding | Pale YellowPrint the Recipe!

Bourbon Butterscotch Pudding
Adapted from That Winsome Girl
Yield – 4 servings

4 tablespoons unsalted butter
1 cup dark brown sugar
3/4 teaspoon Kosher salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 eggs
2 tablespoons pecan bourbon (regular would be fine)
1 teaspoon vanilla
candied pecans

  1. Pudding – Melt the butter in a medium saucepan.  Stir in the sugar and salt until the mixture is smooth.  Remove from the heat.
  2. Whisk together the cornstarch and 1/4 cup of milk in a medium bowl until the mixture is smooth.  Whisk in the eggs.  Set aside.
  3. Whisk the remaining milk into the butter/sugar mixture.  Whisk in the cornstarch mix.
  4. Return to the pan to the stove and cook on medium heat until the pudding begins to boil and thicken.  Let the pudding bubble for one minute and then turn off the heat.
  5. Whisk in the bourbon and vanilla.
  6. Strain the pudding through a fine sieve and portion into individual serving bowls.  Place a piece of plastic on directly on top of the pudding.  Refrigerate for at least 4 hours before serving and garnish with candied pecans.
  7. Candied Pecans – Add 2/3 cup whole pecans, 1/3 cup sugar, and a generous pinch of salt to a dry saute pan.  Heat and stir until all the sugar is melted and it begins to caramelize.  Make sure all the pecans are covered with the melted sugar.
  8. Spread the pecans on wax paper.  When the sugar has hardened, but not cooled completely, break the pecans apart.Bourbon Butterscotch Pudding | Pale Yellow

3 Comments

Filed under Sweet Treats