Tag Archives: cinnamon

Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

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Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | 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

Print the Recipe!

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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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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Pumpkin Bread

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

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

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

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

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

Print the Recipe!

Pumpkin Bread

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

Yield – 1 loaf (8-10) servings

 

2 eggs

3/4 sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

15 ounce can plain pumpkin

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

cinnamon-sugar for topping

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

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

Bluberry Rhubarb Streusel Muffins

Blueberry Rhubarb Stresel Muffins | Pale YellowThere was no intention of breaking from the blog this month.  In fact, I was hoping for a resurgence and/or some updates to the overall appearance of things, but clearly that has not happened.  I don’t want to be a blogger that disappears for no reason all mysteriously-like.

Blueberry Rhubarb Stresel Muffins | Pale YellowSo in the spirit of honesty, here is what I’ve been doing in no particular order: working too many hours at DNA camp, trying to rest up from vacation/travel hangover, trouncing around Manhattan with Lynn seeing Broadway shows, getting my nails done, watching my grandmother pass away and help with the events afterwards, being in Michigan, playing with my friends kids, watching three seasons of Oz, drinking a slightly alarming amount of pinot grigio, and reading trashy romance novels.

Blueberry Rhubarb Stresel Muffins | Pale YellowThere are some causes and effects in that list.  I’m working really hard to focus my goals and not be a Debbie Downer.  At this point, I want to push forward with a positive attitude and live a life worth living.  That has to be the biggest take-away from my grandmother’s life; live everyday to end.  Go to lunch with your friends, golf, bowl, spend all remaining time with your family, laugh, pray, believe, and be thankful for the energy to do it all.  I hope I inherited my grandma’s energy as much as her beautiful skin!

Blueberry Rhubarb Stresel Muffins | Pale YellowNow that I’m done crying (kidding, not kidding), let me tell you about my muffins.  Some of the best muffins I’ve ever made (not kidding)!  Rhubarb is my new friend and paired delightfully with the blueberries; a streusel topping is always welcome to the party.  The muffins are tender, moist, and full of fruity freshness.  Make these happen!

Blueberry Rhubarb Stresel Muffins | Pale YellowOne Year Ago – Chocolate Malt Ice Cream with Pretzel M & M’s

Print the Recipe!

Blueberry Rhubarb Streusel Muffins

Adapted from Warm Vanilla Sugar

Yield – 14 muffins

 

Streusel Topping

4 tablespoons brown sugar

1 tablespoons flour

2 teaspoons oil

1/2 teaspoon cinnamon

 

Muffins

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup buttermilk

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup finely chopped rhubarb (about 3 stalks)

1 cup blueberries

  1. Preheat the oven to 350 ˚F and line the muffin tin with liners.
  2. Make the streusel topping by mixing all the ingredients together in a small bowl, set aside.
  3. Beat the butter and sugar together in a medium bowl until light and creamy.  Mix in the eggs, vanilla and buttermilk.
  4. Add in the flour, salt, and baking powder and mix until just combined.  Stir in the fruit.
  5. Use a standard size ice cream scoop to portion the batter evenly among the muffin tins.
  6. Spread the streusel on evenly over all the muffins and press down lightly.  Bake for 20-25 minutes or until tops begin to brown and a toothpick inserted comes out clean.
  7. Let cool completely before storing in an airtight container.Blueberry Rhubarb Stresel Muffins | Pale Yellow

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Berry Swirl Bread

berry swirl bread | Pale YellowI wanted to call this hot mess bread because I left the dough to rise on the stove and it got a little cooked and super fluffy.  So when I tried to roll it out, it was practically melting under the rolling pin.  I slapped the filling inside, breaded, and put in the pan.  I had serious doubts the bread would turn out and seriously considered this a baking fail.berry swirl bread | Pale YellowBut I pulled it out of the oven, let it cool and wouldn’t you know it – delicious!  The bread was soft and tender and super flavorful.  The berries, chocolate, and cinnamon added interest and moisture.  This was a great treat for breakfast while my mom and aunts were town.  It was super easy to keep wrapped up and everyone could help themselves at breakfast.  It also made a delicious late night snack!

berry swirl bread | Pale YellowTwo Years Ago – Chocolate Cream Cheese Cupcakes

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

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

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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

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