Tag Archives: apple

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

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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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Apple Pies in Jars

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}As I mentioned in yesterday’s post, I grew up with many family parties.  Despite always having a birthday party, it was never a party for you alone.  I am lucky enough to share my party with my cousin Adam and my grandparents’ wedding anniversary.  When I asked Adam what kind of birthday treat he wanted he replied with apple pie.  Who makes apple pie in July?

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}So I thought about this for a bit because a birthday boy should get what he wants for his birthday and then I had an idea for apple pies in jars.  Adorable!  I knew my mom had my mason jars from a previous baking adventure so I thought I could just use those.  Before I spoke with her I hoped on the good, ‘ol, trusty internet to look for some recipes.

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}True story – in my reader was a post about…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}wait for it…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}APPLE PIES IN JARS!!

Cray cray!  Leave it to Gloria from Glorious Treats to come to my rescue!  Apparently apple pies in jars aren’t just for fall, they are an all-American treat perfect for Fourth of July celebrations.  Apple pie in July here we come!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}This is some tasty apple pie.  The crust is easy and crunchy on the bottom; I cheated again with store bought and used refrigerated pie crust.  What can I say?  When I’m in another kitchen, I need to make due; it’s summer vacation, man!  Then there are lovely bits of apple covered in sugar-cinnamon that are perfectly tender and chewable, yet still hold their shape.  Finally we top it all off with a buttery crumb topping.  There is nothing bad is this little jar!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}And now let’s make everything better – vanilla ice cream!  And if you want things to be better than better, the best really, heat the little jar (without the lid of course) in the microwave for about 45 seconds and then add the vanilla ice.  Magic!  Here you go my friends, a portable dessert that is as delicious as it adorable!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}One Year Ago – Roasted Strawberry Cake

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Apple Pies in Jars
Adapted from Glorious Treats
Yield – 12 servings

12 wipe-mouth half-pint jars
2 sheets prepared pie crust

2 tablespoons (2 lemons) lemon juice
8 large granny smith apples
1 cup sugar
1/2 cup brown sugar
6 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
10 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F.  Line 2 cookie sheets with foil.
  2. Use the ring from one of the jars to cut circles of pie crust.  Place one circle of dough at the bottom of each jar.
  3. Add the lemon juice to a large bowl.
  4. Peel the apples and chop into small pieces and toss them in the lemon juice.
  5. Sprinkle the sugars, flour, cinnamon, and nutmeg over the apples.  Stir to combine.
  6. Divide the apple mixture evenly among the jars.  Pack the apples, they shrink a lot during baking.
  7. Combine the flour, sugar, brown sugar, cinnamon, and butter into a medium bowl.  Use two forks the stir the ingredients into a crumb mixture.
  8. Sprinkle 2-3 tablespoons of crumb over each jar.
  9. Place the jars on the foil and bake for 45-50 minutes or until the tops are golden brown.
  10. Let cool completely before placing the lids of the jars on top.
  11. Optional for serving – Microwave for 20-30 seconds and place a scoop of vanilla ice cream on top!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}

 

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Sangria Cupcakes

Sangria Cupcakes | Pale Yellow

There is wine in the frosting.  Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert.  That’s what we have here, the possibility that I may have gone too far.

Sangria Cupcakes | Pale Yellow

No.  I’ve gone just far enough.  In my search for a sangria cupcake recipe I found nothing worth using.  It was time to start from scratch.  I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there.  Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit.  Done.

Sangria Cupcakes | Pale Yellow

I was surprised how well these turned out.  I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good.  Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic.  The orange cake is wonderful.  Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure!  Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.

Sangria Cupcakes | Pale Yellow

The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright.  The star of the show is the bejeweled, boozy fruit on top.  Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept.  Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out!  By the way, the leftover sangria is a delicious accompaniment!

Sangria Cupcakes | Pale Yellow

I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer.  Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment.  What better way to celebrate her birthday than with sangria cupcakes!  Last year she received margarita whoopie pies,  I see the boozy theme here…

Sangria Cupcakes | Pale Yellow

One Year Ago – 50 Shades of Grey Cupcakes

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Sangria Cupcakes
Yield – 15 cupcakes

Sangria
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices

  1. Add all the ingredients to a jar with a lid.
  2. Refrigerate overnight.

Cupcakes
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe

  1. Preheat the oven to 350 ˚F.
  2. Add the sugar and orange zest to the bowl of a stand mixer.  Massage the sugar and zest together for about 30 seconds.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract.  Pour this in the mixer and combine.
  6. Slowly add the milk in and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14 minutes until a toothpick in a center cupcake comes out clean.  Place on a cooling rack.
  9. Use a toothpick or skewer to poke holes in the top of each cupcake while still warm.  Use a pastry brush to apply sangria to each cupcake.  Repeat until all the sangria is used up.  Let cool completely.

Frosting
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be

  1. In a small saucepan over medium heat, whisk together the milk, wine, and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the extract and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Use a piping bag with a plain tip to pipe a ring on the top of each cupcake.  Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
  6. Pile about 1/2 tablespoon of the sangria fruit in the center.
  7. Garnish with a fresh orange slice.

Sangria Cupcakes | Pale Yellow

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Carrot Apple Beet Ginger Juice

carrot apple beet ginger juice // pale yellow

This is the drink I was most concerned about – I didn’t think I would be able to drink beet juice.  I had tried it in the VitaMix and I don’t know, it was just too grassy.  The pureed beet juice was too much to handle, but the juiced beet juice is delightful.

beet carrot ginger juice // pale yellow

Fresh ginger is key!  It provides fantastic, sharp flavor and really covers up the grassyness of the beet the juice.  I enjoyed the lack of acidity in this juice, and my stomach definitely appreciated the break.

carrot apple ginger beet juice // pale yellow

The best part of the beet juice is the color!  I wish Essie would make a nail polish called beet juice, I would wear it all the time.  You can see all the beet juice stains on the cutting board!  Again, this is a great make-ahead situation.  Peeling beets is messy and your hands will be all pink.  Bite the bullet and peel them all at once for the week.  While you have the peeler out, you might as well handle all the carrots.  Trust me, you’ll thank yourself later when you just grab a bag of prepared veggies out of the fridge and juice away in seconds!

carrot apple ginger beet juice // pale yellow

One Year Ago – Vanilla Cupcakes with Chocolate and Caramel

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Carrot Apple Beet Ginger Juice
Adapted from Juice 101Yield – 1 16-ounce serving

3-4 carrots, peeled
2 beets, peeled
4 stalks celery
1 red apple
1 inch piece of ginger
1 tablespoon lemon juice

  1. Peel the beets and carrots and roughly chop the beets, carrots, celery, apple, and ginger.
  2. Place everything in the juice and juice.
  3. Add the lemon juice and stir.  Drink immediately or store in the fridge.

carrot apple ginger beet juice // pale yellow

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Pineapple Apple Mint Juice {Blue Print PAM}

pineapple apple mint juice // pale yellow

This was my favorite of the juices.  It is refreshing, light, and springy.  It was also the easiest to drink, probably because it was the most traditional in terms of fruit juice.

pineapple apple mint juice // pale yellow

My one complaint – some serious heart burn.  The acidity from the pineapple and lime juice really got to me and I needed a few Tums after drinking the juice.  Sipping water between sips of the juice helped to ease the acidity level in my stomach as well.

pineapple apple mint juice // pale yellow

Best of all, this juice kept really nicely in the fridge.  Since I had one pineapple, I cut up all of the produce and sectioned it out into gallon-size Ziploc bags.  That way when I was ready to juice I could just grab a baggie and throw everything in the juicer.  That step made clean up and prep so much easier from subsequent juice making!

pineapple apple mint juice // pale yellow

One Year Ago – Chocolate Oreo Cupcakes

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Pineapple Apple Mint Juice {Blue Print PAM}
Adapted from Juices 101
Yield – 1 16-ounce juice

1/3 pineapple
2 granny smith apples
1/2 handful mint
2 tablespoons lime juice

  1. Roughly chop the pineapple, apple, and mint and place in the juicer.  Juice.
  2. Mix in the lime juice.  Enjoy!

pineapple apple mint juice // pale yellow

 

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Green Apple Juice {Blue Print Green}

green apple juice // pale yellow

A couple of weeks ago I did a 3-day juice cleanse.  There are kits you can purchase that deliver all the juice to your house and you can just grab and drink.  That’s probably an easier way to do a juice cleanse, but I’ve never done anything the easy way.

green apple juice // pale yellow

Of course I wanted to make it all myself.  I’m going to post each day this week and walk you through a homemade juice cleanse.  The first step is planning.  Look at your calendar and find a 9-10 day window without many obligations.  Even though the actual juice cleanse is only 3 days, there is an easing in and an easing out process.

green apple juice // pale yellow

The second step is grocery shopping.  Be prepared to buy and store a lot of produce!  Clear the fridge, clear the cupboards.  I spent about $100 on produce for the three days.  That does seem like a lot, but to buy directly from Blue Print, it’s going to run about $180.

green apple juice // pale yellow

Finally, you need some time for juicing.  All that time you used to spend eating will now go towards preparing the juices.  One tip I can offer is to make multiple batches at once.  Since you’re drinking 2 green apple juices a day, make both at once.  The green apple is the first juice of the day and you drink a second juice later on, so I made the juices the night before and stored both in mason jars for easy grabbing and consuming.

green apple juice // pale yellow

The texture of the juice is easy for drinking.  When making smoothies, the texture sometimes tickles my throat, not so with the juice.  The green apple is bright and fresh.  The strongest flavors are the cucumber and lemon juice.

green apple juice // pale yellow

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Green Apple Juice {Blue Print Green}
Adapted from Juices 101
Yield – 28-32 ounces, enough for 2 servings of juice

3 large romaine leaves
5 large celery stalks
1 large English cucumber
3 kale leaves with stalks
5 parsley ribs
2 large granny smith apples
handful of spinach
2 tablespoon fresh lemon juice

  1. Clean all the produce and chop into chunks except the lemons.  Juice them in the juicer.
  2. Scrape the foam off the top of the juice.  Add the lemon juice to the juice and stir.
  3. Divide the juice into one glass for immediate consumption and a mason jar for storage to drink later in the day.

Note – If your produce isn’t large enough to make enough juice, add 1/2 cucumber or apple to get the required amount of juice.  Your goal is two 16-ounce servings of green juice.

green apple juice // pale yellow

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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

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