Tag Archives: cinnamon

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

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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
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Cinnamon and Caramel Snickerdoodles

cinnamon and caramel snickerdoodles | pale yellowSince I reorganized my kitchen and most of my ingredients are in jars, they stare at me everyday.  Things like corn starch and GF flour don’t really interest me, but the peanut butter chips, yeah the peanut butter chips.  They are all gone now.  There isn’t going to be any recipes with peanut butter chips for awhile unless they use the whole bag.

cinnamon and caramel snickerdoodles | pale yellowIt’s not just the peanut butter chips that tempt me, it’s the chocolate chips, cinnamon chips, and caramel bits that tempt me too.  They also inspire me.  Snickerdoodles are great on their own, but why not up the anti with more cinnamon and caramel?

cinnamon and caramel snickerdoodles | pale yellowIn other news, I think my turtles are about a week away from learning how to climb out of their tank.  They get really aggressive in the evenings and keep climbing up their fake plant.  You wouldn’t think turtles could be so loud, but they are.  All they want is food, not my love.  True story – turtles are not very loving.

cinnamon and caramel snickerdoodles | pale yellowPerfect snickerdoodles are moist and tender.  They are soft and flavorful.  I’ve been making the same snickerdoodle recipe for the last ten years, and although I stand by that recipe, there are always ways to fancify it.  Throw in some cinnamon chips and caramel bits and you have a bit of fancy.  Trust me, fancify your snickerdoodles!

cinnamon and caramel snickerdoodles | pale yellowTwo Years Ago – Tiramisu Whoopie Pies

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Cinnamon and Caramel Snickerdoodles
Adapted from Snickerdoodles
Yield – 24 2-inch cookies

1/2 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup cinnamon chips
3/4 cup caramel bits
1/4 cup sugar + 1 tablespoon cinnamon for rolling

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  2. Cream together the shortening and sugar in the bowl of a stand mixer with a paddle attachment until light and creamy.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  3. Add the flour, cream of tartar, salt, and cinnamon and mix until just combined.  Stir in the cinnamon chips and caramel bits.
  4. Mix the sugar and cinnamon together.  Portion the dough using a 2-tablespoon scoop and roll each scoop in the cinnamon-sugar.
  5. Place the dough on the lined cookie sheets and bake for 8-10 minutes until the cookies just begin to brown.  Do not over bake.
  6. Transfer the cookies to a wire rack to cool before storing.

cinnamon and caramel snickerdoodles | pale yellowWhat do you want to fancify?

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Chocolate Bourbon Pecan Pie Cupcakes

chocolate bourbon pecan pie cupcakes | pale yellowHere are some cupcakes, some real cupcakes.  There is a delightful chocolate-bourbon base, a surprising pecan pie filling, and a perfect brown sugar Swiss meringue buttercream with a touch of cinnamon.  Yes, this is for real!  I wasn’t joking on Instagram when I stated this maybe the best cupcake I have ever made.

chocolate bourbon pecan pie cupcakes | pale yellowThis recipe has pecan bourbon in every component!  If you’ve never experienced pecan bourbon before, you need to try some ASAP.  Despite my love for bourbon, I have a hard time drinking it straight; there is just too much burn.  Not so with this bourbon from William Wolf.  It is smooth and delicious without burning; all you need is a glass and ice.  And no worries, it’s not too sweet!  If you don’t have access to pecan bourbon, I’m sure regular bourbon will work just as well.

chocolate bourbon pecan pie cupcakes | pale yellowI saw this recipe a few weeks ago on Pinterest and was instantly impressed.  So many favorite things in one recipe.  There were only two questions: when was I going to make these cupcakes and who was awesome enough to deserve them?  Thankfully Dean has a birthday in late-January.  I’ve written about my love for Dean here, here, and here!  Check out the Dean love!  Anyway, he (and everyone else at happy hour) enjoyed the cupcakes!

chocolate bourbon pecan pie cupcakes | pale yellowLet’s start with the frosting.  The original recipe called for a frosting with powdered sugar and caramelized pecans and a butter pecan type flavor.  The flavor sounded lovely but I’m not a fan of powdered sugar frosting.  A little bit of searching led me to a brown sugar version of Swiss meringue buttercream.  I ADORE Swiss meringue buttercream and this adaptation is delightful.  There is a whole host of ideas and usages I can see for this frosting.

chocolate bourbon pecan pie cupcakes | pale yellowI’ve never put a full cup of booze in a cupcake recipe before but this recipe can handle it.  The cake is super moist, tender, and flavorful; you can actually taste the delectable pecan bourbon.  The filling is creamy and pecan-y; fantastic textural contrast in the cupcakes.  And the frosting, I’ve already talked about the frosting, but it’s super!  Find a friend you love and bake them these amazing cupcakes!chocolate bourbon pecan pie cupcakes | pale yellowPrint the Recipe!

Chocolate Bourbon Pecan Pie Cupcakes
Adapted from Half Baked Harvest
Frosting adapted from Sweetapolita
Yield – 19 cupcakes

Cupcakes
1 cup pecan bourbon
1 cup canola oil
3/4 cup cocoa powder
2 large eggs
2/3 cup nonfat Greek yogurt
1 1/4 cups sugar
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda

Filling
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup brown sugar
3/4 cup corn syrup
3 eggs
1/4 teaspoon salt
1 cup chopped pecans
2 tablespoons pecan bourbon
1 teaspoon vanilla

Frosting
5 egg whites
1 1/4 cup packed brown sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
2 tablespoons pecan bourbon
1/4 teaspoon cinnamon
pecan halves for garnish

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners
  2. In a medium bowl whisk together the bourbon, oil, and cocoa powder until smooth.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat the eggs and yogurt together.  Slowly beat in the cocoa mixture.  Beat in the sugar; scrape the bowl as needed.
  4. Add the flour, salt, and baking soda; beat on low speed until just combined.
  5. Use a standard ice cream scoop to portion the batter in the cupcake liners.  The liners should be about 3/4 full.
  6. Bake for 20 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack for at least 2 hours.
  7. Filling – Whisk together the water and cornstarch until smooth in a medium saucepan.  Whisk in the brown sugar, corn syrup, eggs, and salt.  Bring the mixture to a boil; whisk the entire time.
  8. While whisking, toast the chopped pecans in a dry skillet until they are warm and smell nutty.
  9. Remove the filling from the stove top and stir in the pecans, bourbon, and vanilla.
  10. Transfer the mixture to a bowl and cool in the fridge for at least an hour.
  11. Frosting – Take a small pot and fill it with a small amount of water.  Place the bowl of a stand mixer on top.  Add the egg whites, sugar, and a pinch of salt.  Whisk and heat until the mixture is hot and the sugar is dissolved.  It should feel smooth.
  12. Transfer the bowl to the stand mixer and beat with the whisk attachment until the bowl is cool to the touch and the meringue has formed stiff peaks.  This takes about 10 minutes.
  13. Beat in the butter 1 tablespoon at a time; beat until well combined.  Mix in the bourbon, cinnamon, and vanilla.
  14. Assembly – Cut a cone out of each cupcake with a paring knife.  Cut the tip off the cone and set the top aside next to the cupcake.  Scoop about 1 1/2 tablespoons of filling in each cupcake; replace with the top.
  15. Add the frosting to a piping bag with a 1M tip and pipe a swirl on each cupcake.
  16. Toast the pecan halves until they are warm and then let cool.  Place one half on top of each cupcake.chocolate bourbon pecan pie cupcakes | pale yellow

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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 Spice Snickerdoodle Blossoms

pumpkin snickerdoodle blossoms | pale yellowYesterday I did nothing and it was joyous.  My only outing was to the bank and to the bodega to buy a diet coke.  If I had had cash,  I wouldn’t have even need to go to the bank, it would have a one store errand.  Score.

pumpkin snickerdoodle blossoms | pale yellowFor the past three weeks I have been working all day on Saturday and it is really starting to catch up with me, I’m exhausted!  I desperately needed a day with zero obligations and lots of time to be lazy.  In between baking projects I finished season 2 of Call of the Midwife.  This is a fantastic show.  If you’re a fan of period pieces, I have no doubt you’ll enjoy the show too.  It’s available on Netflix, you need to check it out, trust me.

pumpkin snickerdoodle blossoms | pale yellowDuring my day of nothing-ness I baked some cookies that I’ll tell you about later.  Right now we need to talk about these cookies.  I’m tired of saving “blossom” cookies until Christmas time, let’s start eating them ALL the TIME!  Who’s with me?

pumpkin snickerdoodle blossoms | pale yellowThese seasonal blossoms start with a snickerdoodle base; I think my love for snickerdoodles is pretty evident here, here, here, here, and here!  Same recipe but with a delightful pumpkin pie spice kiss on top.  The spices and flavors pair perfectly with one another and this is one tasty cookie; soft and flavorful.  Along with the cupcakes and pumpkin dip, these were a great treat at Fall Fest.  If you can find some pumpkin spice Hershey kisses before Christmas takes over, buy a few bags so you can bake a batch of these cookies!

pumpkin snickerdoodle blossoms | pale yellowOne Year Ago – French Onion Soup

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Pumpkin Spice Snickerdoodle Blossoms
Adapted from Snickerdoodles
Inspired by Bakergirl
Yield – 30 1-tablespoon cookies

1/2 cup shortening
3/4 cup sugar + 1/4 cup
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon + 3 teaspoons
30 pumpkin spice Hershey kisses, unwrapped

  1. Preheat the oven to 350 ˚F.
  2. Beat together the shortening and 3/4 cup sugar until well combined.  Add in the egg and vanilla, beat again.
  3. Add in the flour, cream of tartar, salt, & 1 teaspoon of cinnamon.  Mix until just combined.
  4. Mix together the remaining sugar and cinnamon in a small bowl.
  5. Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar.  Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
  6. Bake for 8-10 minutes or until they lightly brown.  Do NOT over-bake!
  7. Place a pumpkin spice Hershey kiss in the center of each cookie, press down.
  8. Cool on a cooling rack for several hours until the kisses re-harden.pumpkin snickerdoodle blossoms | 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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Sand Dollar Cinnamon Cookies

sand dollar cinnamon cookies | pale yellowTwo cookie recipes in a row, crazy! I generally feel like there are two seasons for cookies; summer and Christmas.  Christmas for obvious reasons and summer because cookies are easy to pack up, transport, and carry.  This was not a busy summer for cookies, but before summer officially ended, it was time to squeeze in one more batch.

sand dollar cinnamon cookies | pale yellowI made these cookies to bring to a Labor Day beach day and party.  Can you get any cuter?  They’re cinnamon-sugar cookies dressed up to look like sand dollars, that’s pretty cute!  I can’t think of an easier, more appropriate cookie to bring for a beach day.

sand dollar cinnamon cookies | pale yellowThe original recipe called for chilling, rolling, and decorating; ain’t no one have time for that!  Especially for a fun beach cookie.  Instead of chilling and rolling I used my favorite 2-tablespoon cookie scoop to portion the dough on a parchment lined baking sheet.  Then I used the bottom of a small glass dipped in cinnamon sugar to smash the balls of dough into flat disks.  A little egg wash, sprinkle of cinnamon sugar, and some well placed almond slices.  That’s it you’re done; same affect, half the work.

sand dollar cinnamon cookies | pale yellowDespite simplifying the recipe, none of the flavor or texture was lost.  These cookies are soft and tender with plenty of spiciness from the cinnamon.  The almonds and sugar on top provide a little crunch.  If you want to take a humble snickerdoodle, dress it up to impress your beach-loving friends, this is the perfect cookie for you!  Pin this for next summer when you’re ready to make beach things again!

sand dollar cinnamon cookies | pale yellowOne Year Ago – Epic Day of Sweets!

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Sand Dollar Cinnamon Cookies
Adapted from Mama Miss
Yield – 40 cookies (2-tablespoon)

1 cup unsalted butter, room temperature
2 cups powdered sugar
4 eggs
2 teaspoons vanilla
pinch of Kosher salt
3 1/2 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 cup sugar
sliced almonds

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper
  2. Cream together the butter and powdered sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.  Beat in 2 whole eggs and the yolks from the 2 other eggs.  Set the whites aside for later.  Beat in the vanilla and scrape the bowl as needed.
  3. Add the salt, flour, baking powder, and 1/2 teaspoon of cinnamon and mix until just combined on low speed.
  4. Use a 2-tablespoon scoop to portion the dough on baking sheets.
  5. Now the fun part:  Mix together 1 1/2 teaspoons of cinnamon with the sugar, set aside.  Beat the egg whites with a fork until frothy.  Add the sliced almonds to a 3rd bowl.  Gather a small glass and pastry brush.sand dollar cinnamon cookies | pale yellow
  6. Dip the bottom of the glass in the cinnamon-sugar and use to flatten each ball of dough.  Brush each cookie with egg white and sprinkle a generous amount of cinnamon-sugar on top.  Press 5 almonds on each cookie.
  7. Bake for 10 minutes until they just begin to brown and then let cool for a few minutes on the cookie sheet.
  8. Transfer to a wire rack to cool completely before storing in an airtight container.sand dollar cinnamon cookies | pale yellow

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Oatmeal Pumpkin Chocolate Chip Cookies

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt is really weird not working with students this week and it is even weirder not being in school.  I’ve celebrated the first day of school for the past 25 years as a student and as a teacher.  I’m a dork; I love school and I love picking out my first day outfit and getting new pens!  I know I made the right decision leaving the classroom, but it’s still bittersweet this fall.  I am glad I made the decision to stay in Brooklyn, it would have been way too depressing not having a first day of school AND living away from my adapted home.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowSpeaking of my home, these cookies were made as a thank you for the person who came and fixed my home.  I was being all domestic and cleaning my bedroom; the good clean where walls and floorboards are being scrubbed.  In the light above my bed one of the two light bulbs was out and I thought this would be a perfect opportunity to change the light bulb.  I’ve had dim light for a looooooong time and just had accepted it.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowUnfortunately, instead of screwing off the globe portion, I took the fixture off the ceiling so it was just hanging by the electrical cords.  Whoops.  So I’m standing on my bed, barely able to reach the ceiling and things were not working out. I didn’t want to call the landlord because it was so silly, but I couldn’t fix the problem on my own.  Luckily we have a handy neighbor down the street who came over and fixed everything right.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt was one of those silly, single lady problems that I know I should be able to fix myself, yet I just don’t have the perseverance to figure it out on my own.  Thank goodness for helpful neighbors!  I’m not ashamed to trade baked goods for handy work.  I know I should be a strong, independent 21st-century woman, but I would rather handle a whisk than a screw driver any day!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOatmeal pumpkin chocolate chip cookies are a fair trade.  These cookies are a perfect kick off to fall baking and are everything you could ever want in a cookie.  They are flavorful from all the spices, chewy, soft, and have bits of chocolate throughout.  Plus, this recipe makes a a ton of cookies! You can easily share several dozen with plenty of leftovers for snacking.  It’s time to ease into pumpkin season with these cookies!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOne Year Ago – Gluten Free Snickerdoodles

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Oatmeal Pumpkin Chocolate Chip Cookies
Adapted from Family Fresh Meals
Yield – 5 1/2 dozen (68 cookies) 2-tablespoons scoop

1 cup sugar
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
1 tablespoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 teaspoon cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 teaspoon cloves*
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats, old fashioned
1 12-ounce bag chocolate chips

  1. Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
  2. Add the butter and sugars to the bowl of a stand mixer in a paddle attachment.  Beat until light and creamy.  Beat in the egg, vanilla, and pumpkin until well combined.  Scrape the bowl as needed.
  3. In a small bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, salt, and baking soda.  Add to the wet ingredients and mix on low speed.
  4. Add the oats and chocolate chips to the bowl and mix until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on cookie sheets.  Space about 1 inch apart.
  6. Bake for 12 minutes until the cookies are puffy and set.  Let cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

* Instead of all these individual spices you can include 1/2 teaspoon cinnamon + 2 teaspoons pumpkin pie spiceOatmeal Pumpkin Chocolate Chip Cookies | 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

Print the Recipe!

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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Filed under Pie