Tag Archives: cinnamon

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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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

Print the Recipe!

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

Bread
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon sugar
3/4 cup whole milk, lukewarm
1 egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups flour
1/2 teaspoon salt
olive oil to grease the bowl

Filling
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/4 cup sugar
3 teaspoons cinnamon
2 cups fresh berries (I used strawberries, blackberries, and raspberries)
1/2 cup chocolate chips
1 egg

  1. Bread – Stir together the yeast and the sugar.  Warm the milk and melt the butter to a lukewarm temperature.  Mix in the egg yolk.  Stir into the yeast and sugar.  Set aside to become frothy and foamy.  Allow to rest for about 5 minutes
  2. Stir in the flour and salt until the dough pulls away from the bowl.  The dough will be sticky.
  3. Turn out onto a floured surface and knead for ten minutes.  Grease the bowl with olive oil and place the dough inside.  Cover and allow to double in size, about one hour.
  4. Filling – Preheat the oven to 375˚F.  Grease and flour a cast iron pan or 10-inch spring form pan.
  5. Mix together the butter, sugar, and cinnamon.  Clean and chop the berries, set aside.
  6. On a floured surface roll the dough into a 12×18” rectangle.  Spread the cinnamon-butter mixture evenly over the dough.
  7. Sprinkle the berries and chocolate chips over the filling.
  8. Along the long end of the dough, roll up into a cylinder.  Make sure the seam side is one the bottom.  With a sharp knife, cut the dough in half, leaving 1-inch connected at the top.
  9. Cross the two halves over one another making sure the cut end is facing the top.  Twist the bread into a circle and tuck the cut ends under.
  10. Carefully add the bread to the prepared pan and bake for 25-30 minutes or until set.
  11. Let cool on a wire rack and dust with powdered sugar.berry swirl bread | Pale Yellow

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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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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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