Tag Archives: fall

Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

Print the Recipe!

Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow
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Pumpkin Pie Ice Cream

pumpkin pie ice cream | pale yellowIn no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon.  Do you notice something in that list?  That there are TWO types of pumpkin pie products?  That is not a typo, that’s my real life.

Pumpkin Pie Ice Cream | Pale YellowI don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin.  And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Pumpkin Pie Ice Cream | Pale YellowI purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually.  That was I can adjust and add a little bit more, always a little bit more!

Pumpkin Pie Ice Cream | Pale YellowSo let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream.  When something is so sacred in your heart, it can be scary to try and recreate that item at home.  Why remake something when you know where to get the perfect version?  But I wanted to try.  I’m glad tried!

Pumpkin Pie Ice Cream | Pale YellowDuring the first tiny bites I was hesitant to say how good the ice cream was.  But then as I ate more, I was more and more impressed with myself!  I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison!  However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch.  Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!

Pumpkin Pie Ice Cream | Pale YellowOne Year Ago – Pumpkin Cheesecake Brownies

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Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart

1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
  3. In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy.  Turn the mixer off and leave the mix alone.
  4. In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice.  Heat and whisk until the mixture boils for 4-5 minutes.
  5. Remove from the heat and add the cornstarch slurry.  Return to the heat and allow to thicken for another minute or so.  Stir the entire time.
  6. Pour the mixture from the stovetop into the bowl on the stand mixer.  Mix on low until well combined.
  7. Strain the mixture with a fine sieve and stir in the liqueur.  Cover and refrigerate overnight.
  8. Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
  9. If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.Pumpkin Pie Ice Cream | 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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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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Pumpkin Spice Candy Corn Rice Krispie Treats

pumpkin spice candy corn rice krispy treats | pale yellowTime is moving much too rapidly for my liking.  Normally I’m always counting down the days to the next break or big event, but lately I want things to slow down a bit.  Maybe it’s because I’m getting older, that 30th birthday is quickly approaching, or maybe I’m finally learning to appreciate each day as it comes.

pumpkin spice candy corn rice krispy treats | pale yellowThis weekend was delightful.  I was able to make several new recipes, actually clean my portion of the apartment versus a quick once over, and host a party for friends.  I enjoyed the perfect fall weather, went for a walk, had my nails done, and even found time to have brunch with friends.  There was even time for a bit of work and plenty of time to get ahead with blogging.

pumpkin spice candy corn rice krispy treats | pale yellowWhy can’t every weekend be so productive?  Looking ahead I’m working the next five Saturdays in a row.  Not half-days like I’m used, full days.  Even though I’m doing everything I’ve always wanted plus a lot more I didn’t know I wanted, I’m desperately overwhelmed.  Perhaps that is why I would like time to slow down.  I need to catch up, appreciate what I have, and become ready to move forward.  Until that happens I need to somehow find a way to relax and maybe drink more wine.  Definitely drink more wine.

pumpkin spice candy corn rice krispy treats | pale yellowI had originally made these treats for a meeting I was going to attend, but life got in the way, so Ruth took them to a gathering instead.  Here is a pumpkin-spiced treat with zero pumpkin!  True story.  For all those pumpkin-haters out there here you go!  The original recipe calls for pumpkin pudding, but I couldn’t find that anywhere, so I improvised.  These rice krispie treats are full of fall spice flavor!  If you’re sensitive to flavor, you might want to dial back the spice.  Also, feel free to substitute pumpkin pie spice.  All-in-all, these are a quick, no-bake, option to satisfy your fall sweet tooth.  They are a tasty spin on rice krispie treats and are sweet enough to make anyone happy.

pumpkin spice candy corn rice krispy treats | pale yellowOne Year Ago – Better Than Sex Cupcakes

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Pumpkin Spice Candy Corn Rice Krispie Treats
Inspired by Shugary Sweets
Yield – 10-12 pieces

4 tablespoons unsalted butter
10 ounces mini marshmallows
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 1/2 cups rice krispie cereal
10 ounces candy corn
1 tablespoon unsalted butter
4 ounces white chocolate, a bar is best
orange sprinkles

  1. Liberally spray a pan, I used a 10-inch tart pan, with Baker’s Joy or another cooking spray.
  2. Melt 4 tablespoons of butter in a large pot and then stir in the marshmallows.  Stir in all the spices.  Mix until all the marshmallows are melted.
  3. Stir in the rice krispie cereal and the candy corn until everything is covered with melted marshmallows.
  4. Press into the prepared the pan.  Spray your hands with Baker’s Joy and press the rice krispie treats flat.
  5. In a double boiler melt the chocolate and 1 tablespoon of butter.  Spread over the rice krispie treats and then sprinkle with sprinkles.
  6. Let cool and harden completely.  Cut and serve.pumpkin spice candy corn rice krispy treats | 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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Turkey Pumpkin Chili

Turkey Pumpkin Chili | Pale YellowThere are few things that scream fall more than a big pot of chili bubbling away on the stove top.  The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug.

Turkey Pumpkin Chili | Pale YellowWork is busy and I find myself getting home much later than I am used to.  It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.

Turkey Pumpkin Chili | Pale YellowThe ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard.  If you don’t have a specific item, oh well, substitute it with something you do have!  This is not a recipe to go buy one dried herb because it’s not in your collection.  However, don’t skip the cumin, cumin is the best!

Turkey Pumpkin Chili | Pale YellowAnything you can eat and enjoy for a week is a winner in my book.  I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili.  The ground turkey gives meatiness and satisfaction in every bite.  If I didn’t tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy.  There is a little spice from the chilies and pepper, which is how I like it.  This chili is on the mild side, so dial up the spice to fit your taste.  If I can enjoy the chili for a week straight, I’m sure you’ll enjoy it too!

Turkey Pumpkin Chili | Pale YellowOne Year Ago – Pumpkintini

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Turkey Pumpkin Chili
Adapted from Brooklyn Farm Girl
Yield – 6-9 servings

2 tablespoons olive oil
1 yellow onion
1 red pepper
1 green pepper
3 cloves garlic
generous pinch of salt
generous amount of fresh cracked black pepper
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried basil
1 pound ground turkey
1 (14 ounce) can black beans, low sodium
1 (14 ounce) can kidney beans, low sodium
1 (15 ounce) can pumpkin puree
1 (14 ounce) can diced tomatoes, low sodium
1 (14 ounce) can tomato sauce
1 (15 ounce) can chicken broth
1 (10 ounce) box of frozen corn
1 (4 ounce) can diced green chiles

  1. In a large pot heat the olive oil on medium heat.
  2. Chop the onion into a rough dice, add to the pot.  Repeat with the peppers.
  3. Stir and cook until the vegetables are soft and the onion is lightly caramelized.
  4. Finely chop the garlic and add to the pot.
  5. Add a generous amount of salt, several pinches.  Vegetables need salt and the seasoning should be added in the beginning.  Also add a generous amount of pepper.  Add the oregano, chili powder, cumin, basil, and thyme.  Stir into the vegetables and allow the spices & herbs to toast slightly.  Honesty you can add whatever combination you prefer, if you like spice, add more!
  6. Add in the ground turkey and stir and cook until the meat is cooked through.
  7. Get your can opener ready!  Drain and rinse both cans of beans before adding to the pot.  Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.
  8. Mix everything together and turn the flame to low.  Allow the chili to cook for at least an hour, I cooked mine for about 2 hours.  Stir occasionally.
  9. Serve with cheese, tortilla, or whatever your heart desires!Turkey Pumpkin Chili | Pale Yellow

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Fall Favorites

mini apple cheesecakes // pale yellowWhere did summer go?  Memorial Day seems like a lifetime ago, as does the last day of school.  I’m still looking for July and August is over.  I know the first day of Fall isn’t until the end of September, but I think we can all agree Labor Day is the unofficial start to Fall.  So here is a collection of Fall themed recipes, or really pumpkin themed recipes!

One Year Ago – Walnut Kahlua Muffins

Step #1:
How to Roast a Pumpkin

apple cider sangria // pale yellowHow can we wash down all the cider doughnuts?
Apple Cider Sangria
Pumpkintini
Pumpkin Pie Jello Shots

Baked Pumpkin Donuts // Pale YellowWhy wait until dessert for fall favorites, let’s start with breakfast?
Pumpkin Oatmeal
Baked Pumpkin Donuts
Pumpkin Cinnamon Rolls
Pumpkin Scones with Cinnamon Chips – GF
Pumpkin Bread Muffins

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!}Time for Dessert!
Pumpkin Cheesecake Brownies
Caramel Apple Crumb Bars
Pumpkin Truffles
Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Caramel Apple Cupcakes
Apple Pie Cheesecakes
Pumpkin Frozen Yogurt
Apple Pies in a Jar

pumpkin cupcakes with salted caramel cream cheese frosting // pale yellow(I told you there would be a lot of pumpkin!)

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Caramel Apple Cupcakes

Apple Caramel Cupcakes // Pale Yellow

Best. Cupcake. Ever.  Some bold statements were made about these cupcakes.  Paula didn’t think so, she prefers a boozy cupcake, luckily I have plenty of those to go around.  I agree with Paula, this is not the best cupcake I’ve ever made (at least in my opinion), but that’s one of highlights of baking, everyone has different tastes.  My favorite brownie is not everyone’s favorite brownie, hence the 12-million chocolate chip cookie recipes out there in the world.  And this, my friends, is the biggest challenge of baking for others – what do you make someone that is their favorite kind of flavor?  It’s a lot of fun to try!

Apple Caramel Cupcakes // Pale Yellow

Irene said “best cupcake ever first” and I’m glad she thinks so because these were her birthday cupcakes.  Last year I made her Heath Toffee Cupcakes.  I talk about Irene a lot because she is my #1 fan, really, truly.  She is my literal number 1 commenter besides myself, that obviously makes her my #1 fan.  If I ever get a cookbook deal I’ll probably dedicate it to Irene because she has supported me more through this process than anyone else.  I don’t mean to get sappy, but I just reread Bossy Pants and if Tina Fey can write love letters to Amy Poehler, I can write love letters to Irene.  Boom.

Apple Caramel Cupcakes // Pale Yellow

Anyway, I’ve been meaning to make these cupcakes for a looooooong time, since mid-fall.  I had leftover salted caramel sauce and leftover apple butter in the fridge and this seemed like a perfect fall cupcake.  Then, a hurricane kept me out of work for a week and altered my life view a bit, these cupcakes were pushed to the back burner.

Apple Caramel Cupcakes // Pale Yellow

So here’s the truth – Irene, I made you these cupcakes because I love you, and I had all the leftover ingredients in my fridge, luckily they don’t spoil.  Sorry.  No worries, these are some outstanding cupcakes and no one got sick.  PS – NO one has EVER gotten sick from something I have made (as far as I know…)

Apple Caramel Cupcakes // Pale Yellow

What we have here is a cupcake moistened with apple cider and spiced with cinnamon.  The inside is injected with rich apple butter and the cupcake is frosted with a creamy caramel and cream cheese frosting.  To finish there is a delightful drizzle of homemade salted caramel sauce.  I think you should make these cupcakes and decide for yourself if they are truly the best. cupcake. ever.

Apple Caramel Cupcakes // Pale Yellow

One Year Ago: Roasted Chestnuts

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Apple Caramel Cupcakes
Adapted from Lehigh Valley Live
Yield – 12 cupcakes

2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup apple cider
1/2 cup apple butter

  1. Preheat the oven to 350 F and line your cupcake pan with liners.
  2. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until pale yellow.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Sift together the flour, powder, cinnamon, and salt onto wax paper.
  4. Add the dry ingredients in three additions with the apple cider in two additions in between.  Mix on low speed until just incorporated.
  5. Use a standard ice cream scoop to divide the batter between cupcake liners.
  6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Fit a small piping bag with an injection tip and fill with the apple butter.  Push the tip into each cupcake and then pull out slightly, squeeze the apple butter and slowly remove the tip from the cupcake.  Wipe off any extra apple butter.

Caramel Buttercream
1/4 cup light brown sugar, packed
4 + 6 tablespoons unsalted butter
1/3 cup heavy cream
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 3/4 cup powdered sugar
salted caramel sauce for drizzling

  1. Melt the brown sugar and 4 tablespoons of the butter in a small saucepan, heat until the sugar dissolves.  Bring to a boil and then remove from the heat.
  2. Whisk in the cream and then pour into a small bowl to cool to room temperature.
  3. In the bowl of a stand mixer with the paddle attachment, beat 6 tablespoons of butter and cream cheese until light and fluffy.  Beat in the butter and salt.  Scrape the bowl as needed.
  4. Turn the mixer to low and drizzle in the caramel mixture.  Gradually add in the powdered sugar to make a stiff frosting.
  5. Place the frosting in a piping bag and pipe a swirl on each a cupcake.
  6. Heat the salted caramel sauce in a small saucepan filled halfway with water.  When the sauce is loose, drizzle over each cupcake.

Apple Caramel Cupcakes // Pale Yellow

(PS – Irene is contemplating starting her own blog, she needs to totally do it, then we can be IRL friends AND blogging friends!)

 

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Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

Print the Recipe!

Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed 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
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a 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. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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