Tag Archives: apple

Apple and Honey Pork

Apple and Honey Pork - an easy crockpot dinner! | Pale YellowIf last week was fall food week, this is savory week.  There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often.  A crockpot situation is a whole other story!  Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly.  Add the apples, cinnamon, honey, and pork and set-it and forget-it!  This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Apple and Honey Pork

Adapted from Stockpiling Moms

Yield – 4-5 servings

 

1 granny smith apple

1 1/2 lbs pork loin

1/4 cup honey

1/2 tablespoon cinnamon

3/4 cup apple juice or cider

  1. Slice the apple into thin pieces.
  2. Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
  3. Add the remaining apples to the bottom of a crockpot and place the pork on top.  Drizzle the honey over the pork and sprinkle the cinnamon on top.
  4. Gently pour the apple juice on the bottom.
  5. Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
  6. Let rest and then slice and serve.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow

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Apple Cinnamon Bread

Apple Cinnamon Bread | Pale YellowHappy Columbus Day!  I know enough history to know we shouldn’t really be celebrating Columbus, but any day I have off of work is a day to celebrate and I don’t care what that reason is.  I’ll be spending my day catching up/getting ahead for grad school because I spent the weekend with my maj Angela in Rhode Island, I missed that girl, it was great seeing her and catching up! Apple Cinnamon Bread | Pale YellowIt’s Secret Recipe Club reveal day again!  I’m really glad to be apart of this group and it is so neat to thoroughly read and discover a new blog.  The food blogging world has become so large and there is so much talent that should be shared and read, I’m happy to do my part.newsrcbanner

Today I’m exploring It Bakes Me Happy, a lovely blog from Emily.  I adore the name, because that is essentially my mantra, baking always makes me happy, no matter how melancholy, sad, or overwhelmed I feel; baking is my release.  When I was looking for a recipe to recreate here I was drawn to several tasty options including conga bars, chocolate granola, and turtle muffins, but settled on apple cinnamon bread because I had just gone apple picking and wanted to utilize my fresh produce.Apple Cinnamon Bread | Pale YellowThis yeasted bread recipe is a snap to throw together.  Yes, there is some patience involved with rises, but you can be patient for the delicious cinnamon smells that are going to overtake your house!  The bread is very similar in texture to bread you would buy in the store and holds up well without being dry or tough.  This loaf is perfectly soft and tender.Apple Cinnamon Bread | Pale YellowThe apples are sweet little nuggets throughout the bread and the how can you go wrong with a cinnamon-butter-sugar swirl throughout?  I enjoyed this bread plain, but let-me-tell-you, it makes a FANTASTIC french toast.  So fantastic I had to scream it!  But if you’re not feeling that fancy, my colleagues and I enjoyed it slightly toasted with a pat of butter all week.  This is some good fall baking my friends!Apple Cinnamon Bread | Pale Yellow

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Apple Cinnamon Bread

Adapted from It Bakes Me Happy

Yield – 1 loaf

 

6 tablespoons unsalted butter

1 cup almond milk (or regular milk)

1 packet (2 1/2 teaspoons) dry active yeast

1/3 cup sugar

2 eggs

1 teaspoon salt

3 1/2-4 cups flour

olive oil

2 tablespoons melted butter

1/3 cup sugar

2 teaspoons cinnamon

1 small apple

splash of milk

turbino sugar

  1. Melt the butter and add the milk into a small bowl.  Test the mixture, it should be slightly warm.  Sprinkle the yeast over the top and let the yeast bloom for about 10 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and eggs until pale yellow.  Beat in the salt.  Pour in the bloomed yeast mixture and mix until just combined.
  3. Add in 2 cups of flour and mix on slow speed until combined.  Repeat with 1 1/2 cups flour, everything should be well incorporated.
  4. Switch to the dough hook and knead for 10 minutes.  If the dough appears sticky, mine was, add more flour until the dough pulls away from the sides.
  5. Grease a large bowl with olive oil and place the dough inside.  Cover with plastic wrap and sit in a warm place to double in size.  This takes about an hour.
  6. Roll the dough into a rectangle about the size of your loaf pan.  Grease the loaf pan with olive oil.
  7. Spread the melted butter on the dough and then sprinkle the cinnamon and sugar on top.  Evenly spread the apples around.
  8. Carefully roll the dough and place it in the loaf pan.  Cover and let rest to double in size for 1-2 hours.
  9. Preheat the oven to 350 ˚F and brush the top of the dough with milk and sprinkle turbino sugar on top.
  10. Bake for about 40 minutes or the bread has browned and sounds hollow when you knock it.
  11. Let cool slightly before trying to cut.Apple Cinnamon Bread | Pale Yellow

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Filed under Breakfast, Yeast Things

Apple Pie Overnight Oatmeal

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

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

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

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Apple Pie Overnight Oatmeal

Pale Yellow Original

Yield – 2 servings

 

1 large apple of your choice

1 teaspoon butter

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves

pinch of salt

splash of vanilla

splash of apple cider

1 tablespoon brown sugar

4 tablespoons chia seeds

1 cup oatmeal, old fashion oats

1 1/2 – 2 cups  unsweetened almond milk

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

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Filed under Breakfast, Oatmeal, Waffles, & Pancakes

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

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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

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

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

Glaze
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 harden.apple cider doughnuts | pale yellow

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Pumpkin Dip

pumpkin dip | pale yellowAt our Fall Fest party, I made two items with bourbon, ONLY TWO!  And everyone kept mocking my love, and the apparent abundance, of bourbon.  Monday brought you the cupcakes and next week you’ll see the other bourbon-infused item.  There was about 10 dishes on the table and only two had bourbon, I don’t understand the problem.  Bourbon is magnificent.  However, this pumpkin dip is free and clear of bourbon and still magnificent.

pumpkin dip | pale yellowThis pumpkin dip is not free and clear of adorableness!  Seriously, pumpkin in a pumpkin; a mini pumpkin at that.  Hard to beat in the cute department.  I will say this little pumpkin was a pain in the butt to clean out.  It was hard as a rock and required multiple knives with multiple entry points.  Once the top was off, it was easy to scrap out the inside and even the top with a peeler.  The ten minutes of work to clean out the pumpkin was worth it, just look at the pictures!

pumpkin dip | pale yellowCompletely unrelated to pumpkin, I looked at a new apartment this week and it is exactly what I hoped/dreamed/prayed for!  There is a cute little kitchen that is smaller than I used to, but is completely usable and within my budget.  It’s a true 1-bedroom with a large closet and windows in all the rooms.  If you’re not a New Yorker windows and closest are probably presumed parts of an apartment, but trust me, they are not always there.  Plus, I’m a few blocks from the beach.  Double plus, the landlord says the apartment is mine!  The move is now a reality…

pumpkin dip | pale yellowYou know what else is a reality?  Today is the deadline to enter the giveaway for a sweet prize pack.  Click on this link, scroll to the bottom, comment, and wait & hope your name is chosen.  Done. Entered.  Do it.  Also, look at the delicious, salty caramel corn.

pumpkin dip | pale yellowAlso delicious, the pumpkin dip, obviously.  Canned pumpkin is creamed together with cream cheese, sugar, and pumpkin pie spice to make this incredibly easy dip.  You can use graham crackers, apple slices, or a spoon to enjoy with zero judgement.  Pumpkin dip seriously tastes like pumpkin pie and I think you should make it happen, especially with reduced fat cream cheese, because than it’s almost healthy!

pumpkin dip | pale yellowOne Year Ago – Pumpkin Cinnamon Rolls

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Pumpkin Dip
Adapted from Tracey’s Culinary Adventures
Yield – 20 or so servings as an appetizer

8 ounces cream cheese, 1/3 fat, room temperature
1 cup canned pumpkin
3/4 cup lightly packed brown sugar
3 teaspoons maple syrup
3/4 teaspoon cinnamon
3/8 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
3 large apples
1 sleeve graham crackers
small pumpkin for serving, optional but totally adorable

  1. Make sure the cream cheese is very soft.  Beat together the cream cheese and pumpkin until smooth in the bowl of a stand mixer with a paddle attachment.
  2. Beat in the brown sugar, maple syrup, and spices.  Taste and adjust the spices as necessary to your taste.  Feel free to use pumpkin pie spice in place of the five individual spices.
  3. Allow the dip to refrigerate overnight so all the flavors can marry.
  4. Serve with sliced apples, graham crackers, or whatever your heart desires.  If your heart wants to fancy, hollow out a little pumpkin and serve the dip in that!pumpkin dip | pale yellow

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Apple Cake with Brown Butter Frosting

Apple Cake with Brown Butter Frosting | Pale YellowTwo recipes this week and neither left the apartment.  Why didn’t the sumbitches cookies or this cake leave the apartment?  They were just too. damn. good.  We ate them all.  No sharing this week.

Apple Cake with Brown Butter Frosting | Pale YellowAlso, there was a bit of emotional eating going on.  Our lease isn’t being renewed so in the next 4-5 months we will all being looking for new places to live.  To say I love my apartment and the neighborhood is a huge understatement.  For the past four years I’ve been living in a unicorn apartment; it’s so magically awesome you have to see it to believe it exists!  I’ve managed to build a little grown-up home here.  I am sad to leave.

Apple Cake with Brown Butter Frosting | Pale YellowEvery time I walk down Fifth Avenue I become really nostalgic and start saying goodbye to all the stores and restaurants I love.  Goodbye Key Foods, goodbye Bogota.  Goodbye Pizza Town, goodbye Chocolate Room.  Goodbye nail place, goodbye wine & liquor store.  It’s bad.  Considering 4 months ago I was moving out of Brooklyn completely, I shouldn’t be such a mess.  Plus, I still have four months.  It’s been real Park Slope.

Apple Cake with Brown Butter Frosting | Pale YellowI know that however hard change is, I’m usually rewarded with something better than I could have ever managed.  I need to accept that and have faith, but it’s not always easy.  Cake helps.  Cake with brown butter helps even more.

Apple Cake with Brown Butter Frosting | Pale YellowThis is a perfect fall treat!  The apples were picked just a few weeks ago and there are plenty of complimentary warm spices like cinnamon and ginger.  It’s amazing how moist and tender bundt cakes manage to be.  The entire cake is flavorful and delicious.  Bits of apple throughout provide even more moisture and flavor, not to mention beauty.  Despite the cake portion being amazing, the frosting pushes the cake off the charts.  I was licking the frosting bowl it was so good!  Brown butter creamed with powdered sugar is sweet, nutty, and tastes like magic in your mouth.  I’m drooling just thinking about it.  Do yourself a favor and make this apple cake now!  Or at least make the frosting and just dip apple slices in it, almost as good.

Apple Cake with Brown Butter Frosting | Pale YellowOne Year Ago - Pumpkin Scones with Cinnamon Chips – GF

Print the Recipe!

Apple Cake with Brown Butter Frosting
Adapted from Cookies and Cups
Yield – 10-12 servings

Cake
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3 medium-large apples, I used Golden Delicious
2 1/2 cups flour

  1. Preheat the oven to 350 ˚F and liberally coat a bundt pan with Baker’s Joy.  Set aside.
  2. In the bowl of a stand mixer with a paddle attachment beat together the butter, brown sugar, and sugar until pale yellow, about 3 minutes.
  3. Add in the eggs and vanilla and beat until well combined.  Add the soda, salt, cinnamon, and ginger to the bowl and mix.
  4. Chop the apples into a medium dice and toss with 1/2 cup of flour.
  5. Turn the mixer on low and add the rest of the flour and mix until just combined.  Fold in the apples.
  6. Spread the mixture evenly into the bundt pan and bake for 55-65 minutes.
  7. The cake is done when a skewer inserted comes out clean.
  8. Let cool for about 10 minutes and then remove from the pan to cool completely on a wire rack before frosting.

Brown Butter Frosting
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons heavy cream
1 apple, thinly sliced

  1. Melt the butter in a small saucepan and cook until the butter has browned.
  2. Add the butter and powdered sugar to the bowl of a stand mixer and beat until combined.
  3. Beat in the vanilla and cream.
  4. Drizzle the frosting over the top and push the frosting over the edges.
  5. Use a mandoline to thinly slice the the apples and then arrange on top.Apple Cake with Brown Butter Frosting | Pale Yellow

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