Tag Archives: fall

Vegan Pumpkin Ice Cream Sandwiches

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowI’m sure I’ve told this story before, but I’m going to tell it again, because it is one of my favorites.  A couple of years ago in the prime of my Shake Shack obsession I went to get a pint-to-go of my favorite custard, pumpkin pie.  They were featuring a concrete of real pumpkin pie blended with vanilla custard and that sounded fantastic!  Except, I wanted more pumpkin.  So I asked the man to make my concrete with pumpkin custard.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowHe told me it would be weird mixing two flavors and textures together, but I stood my ground.  Then he gave me a sample of pumpkin pie custard with an actual pumpkin pie piece to try and dissuade me.  I was not dissuaded, that was exactly what I wanted!  Needless to say I took double pumpkin pie concrete home and enjoyed every.single.bite.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowFast forward a year or two and I was at Culture Yogurt, the best froyo in the city and they were featuring pumpkin frozen yogurt and pumpkin pie mix-ins.  I asked the woman at the counter if it would be weird to mix them and she was like, “of course not!”  Clearly these were my people.

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowAnyway, these ice cream sandwiches continue my love of pumpkin on pumpkin.  The pumpkin sugar cookie is chewy and tender with plenty of pumpkin spice love.  The vegan pumpkin ice cream is super creamy and full of pumpkin goodness.  I’ve tasted quite a few vegan ice creams and although I tasted the cashews (others did not), the texture was identical to dairy ice cream.  If you love pumpkin and pumpkin spice as much as I do, make a batch of these to keep in the freezer!  We’ve been enjoying them as a quick pick-me-up at work!

Vegan Pumpkin Ice Cream Sandwiches | Pale YellowOne Year Ago – Pumpkin Dip

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Vegan Pumpkin Ice Cream Sandwiches

Adapted from Minimalist Baker Ice Cream and Cookie Part

Yield – 20 sandwiches

 

Ice Cream

1 1/2 cups raw cashews

1 cup unsweetened almond milk

3 tablespoons olive oil

3/4 cup pumpkin puree

1/2 cup maple syrup

1/4 cup + 2 tablespoons brown sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoons salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Cookie for Sandwiches

1/2 cup vegan butter, room temperature

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 cup pumpkin puree

1 1/2 cups + 1 tablespoon flour

1/2 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon cloves

1 tablespoon unsweetened almond milk

  1. Ice Cream – The night before making the ice cream place the bowl of your ice cream maker in the freezer and soak the cashews in water.
  2. In a blender puree all of the ingredients together until smooth and creamy.
  3. Churn in your ice cream maker according to your manufacturer’s directions.
  4. Place the ice cream in the freezer to harden.
  5. Cookie for Sandwiches – Preheat the oven to 350 ˚F and grease an 8×8” pan with shortening.  Line the pan with parchment paper and grease the paper.
  6. Cream the butter in the bowl of a stand mixer with the paddle attachment for one minute.  Add the sugars and vanilla and beat for another minute.  Scrape down the bowl and add the pumpkin.  Mix until well combined.
  7. Sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves together onto parchment paper.  Add to the mixer and mix on the lowest speed until just combined.  Mix in the almond milk.
  8. Evenly spread the cookie into the prepared pan and bake for about 15-20 minutes or until the top is slightly browned.  Let cool for 10 minutes in the pan and then remove to let cool completely.
  9. Assembly – Using a long serrated knife, cut the cookie into two layers.  Place one of the layers cut side up on plastic wrap and then place in the original 8×8” pan.
  10. Spread the ice cream evenly over the cookie layer.  Place the other layer cut side down on top of the ice cream and gently press together.  Wrap the giant ice cream sandwich in plastic wrap and freezer for several hours.
  11. Cut into pieces and wrap in parchment paper.  Store in the freezer.Vegan Pumpkin Ice Cream Sandwiches | Pale Yellow
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Pumpkin Pie

pumpkin pie | pale yellowAnother post saved from last year!  I remember my tiny corner with natural light and all of the large rolls of white paper I used to use.  Another memory of all the things I miss from Park Slope.  Yesterday was the New York City marathon and I used to live on the route, and it was a great time to be a New Yorker.  The cheering and the energy were always fantastic and it was a day of fun.  I miss hearing all the excitement this year, but at least I was warm in my house away from the wind!

pumpkin pie | pale yellowI’ll tell you the story that doesn’t want to be told because a certain someone does not think it’s right to talk about others on the internet.  But I love this story and it motivated me to make an entire pie for myself.  So pumpkin pie is my favorite food and I eat it maybe twice a year, it’s a food that requires a specific setting – like Thanksgiving dinner.  Last Thanksgiving I had one delicious piece, my aunt makes a great pie, and was excited because there were two pieces left in the fridge for the next day.  How delightful will that pie taste after shopping on Black Friday with my mom, aunts, and grandma?!?!  I come home, ready to sit on the couch and enjoy the saved piece of pie and it is GONE!

pumpkin pie | pale yellowThere were two pieces of pie left that morning and both were gone!  Oh the humanity!  It was not hard to figure out who ate BOTH pieces because there was only one certain someone at the house. I threw a slight hissy-fit and then he threw a hissy-fit because I was throwing one.  This is why I live 500 miles away!  So I got back to New York and made myself a pumpkin pie and I didn’t have to worry about anyone eating the last piece while I was out!

pumpkin pie | pale yellowThis isn’t a fancy pie, but it is homemade goodness.  I enjoy the recipe from the back of the Libby’s can and see no reason to go all crazy and use a different recipe, the classics are classics for a reason.  Clearly the recipe on the back of the can has been vetted a few hundred times so I know it works.  The pumpkin is creamy and full of fall spices.  The crust is tender and flaky and slightly crispy.  Obviously you need some whipped cream on top to make everything perfect.  I love you pumpkin pie!

pumpkin pie | pale yellowPrint the Recipe!

Pumpkin Pie
Crust adapted from Baker’s Illustrated, page 183
Filling adapted from Libby’s Pumpkin
Yield – 8-12 servings (or 1)

Crust
1 1/4 cups flour + more rolling
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons shortening, cold
4 tablespoons unsalted butter, cold
4-5 tablespoons ice cold water

Filling
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs
15 ounces pumpkin puree
12 ounces evaporated milk
whipped cream for garnish

  1. Add the flour, salt, and sugar to the bowl of a stand mixer and mix on low until combined.  Add in the shortening and mix until crumbly.
  2. Add in the butter and mix until small crumbs form.  Use your hands to mix it together if you need to.  Mix in the water lightly until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 425 ˚F and roll out the dough to 1/4″ thick; place in a 9” pie pan.  Crimp the edges.  Place in the fridge while you make the filling.
  5. Whisk together the sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside.
  6. Beat the eggs in a large bowl and then beat in the pumpkin puree.  Stir in the the sugar-spice mixture.  Stir in the evaporated milk slowly until well combined.
  7. Pour into the crust and bake for 15 minutes.  Reduce the heat to 350 ˚F and bake for another 45-55 minutes or until the middle is no longer jiggly.
  8. Let cool on a wire rack before refrigerating.pumpkin pie | pale yellow

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Pumpkin Spice Chex Mix

Pumpkin Spice Chex Mix | Pale YellowHere is a secret – I’ve been going to bed early every night, early early.  Like 8 p.m. early.  It’s as if I’m so overwhelmed with all I have to do, I just give up and go to bed.  It may be time to reintroduce caffeine back into my life because November is going to be crazy busy!

Pumpkin Spice Chex Mix | Pale YellowThis is a an easy recipe for those of you that are crazy busy.  Just toss ingredients together and let cook; maximum results for minimum effort!  Plus, the recipe is completely adaptable for any ingredients you want and a great way to use up odds and ends left in the pantry.

Pumpkin Spice Chex Mix | Pale YellowAnd, it’s almost Halloween, this would a fantastic, not-so-sugary snack to nom on between fun size candy bars. pumpkin spice Chex mix is addicting.  I found myself taking little bites over and over again when I was waiting for it to cool and when I was packaging it up.

Pumpkin Spice Chex Mix | Pale YellowThis isn’t the crispiest Chex mix, but that is fine by me.  I found myself looking for the pieces with the most spice mixture on top.  There is rich, warm flavor from all the fall spices and a subtle sweetness from the maple syrup.  My favorite bits were the Club crackers.  As always, substitute the cinnamon, cloves, ginger, allspice, and nutmeg for an equal amount of pumpkin pie spice.  Even if you don’t make this for Halloween, I  think it would make a fantastic appetizer for Thanksgiving!

Pumpkin Spice Chex Mix | Pale YellowOne Year Ago – Lemon Cheesecake Ice Cream

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Pumpkin Spice Chex Mix

Adapted from Averie Cooks

Yield – 15-20 servings

 

6 cups Chex Rice cereal

1 cup banana chips

1 cup peanuts

1 cup raw cashews

2 cups butter pretzels

1 cup Club crackers, minis

1 cup pumpkin seeds

1 stick (8 tablespoons) unsalted butter

1/2 cup real maple syrup

1/4 cup packed brown sugar

1 tablespoon cinnamon

1/2 tablespoon ginger

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon salt

1 tablespoon vanilla

1 bag pumpkin spice M & M’s

  1. Add the cereal, banana chips, peanuts, cashews, pretzels, and pumpkin seeds to a 5-6 quart crock pot.  Toss gently to combine.
  2. Melt the butter and stir in the maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla.  Pour over the mix in the crock pot and stir gently to coat all the ingredients.
  3. Cook on high power for 2-2 1/2 hours, stirring every 15-20 minutes.  You don’t want the bottom pieces to burn and this will make your house smell amazing!
  4. Once the mixture is cooked through and there is no remaining liquid, let cool on two baking trays to dry out overnight.  Toss in the M & M’s.
  5. Store in gallon sized bags.Pumpkin Spice Chex Mix | Pale Yellow

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Pumpkin Bread Pudding

Pumpkin Bread Pudding | Pale YellowI honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day.  So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing.  Sunday was a delightfully productive day.  I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning.  Yay for me!

Pumpkin Bread Pudding | Pale YellowI even made some cookies.  Those won’t be posted for awhile because I have four pumpkin recipes to share first.  That’s right, FOUR!  I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes.  It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!

Pumpkin Bread Pudding | Pale YellowBread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty.  Angela made the bread into French toast which was fantastic!  The sweet bread has the taste and texture of Hawaiian sweet bread.  Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal!  Hence the delicious bread.

Pumpkin Bread Pudding | Pale YellowPumpkin bread pudding is kind of awesome!  It’s creamy and pumpkin-y and is full of warm fall spices.  The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite.  It is so moist and flavorful!  The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving.  My coworkers and I gobbled this up at work all week!Pumpkin Bread Pudding | Pale Yellow

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Pumpkin Bread Pudding

Adapted from Smitten Kitchen

Yield – 8-10 servings

 

6 tablespoons unsalted butter

1 1/2 cups whole milk

3/4 cup pumpkin puree

1/2 cup sugar

2 eggs + 1 egg yolk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 tablespoons pumpkin spice whiskey

5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)

powdered sugar for dusting

  1. Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice).  Place the pan in the oven while it preheats to melt the butter.
  2. Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
  3. When the butter is melted, toss the bread cubes in the melted butter so they are all covered.  Pour the wet mixture over the bread.  Press down the bread so that it all coated.
  4. Bake for 25-30 minutes or until the custard is set.
  5. Serve warm or room temperature, dust with powdered sugar before serving.  Add a dollop of whipped cream if you’re feeling fancy!Pumpkin Bread Pudding | Pale Yellow

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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 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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Sweet Potato Pie Tarts

Sweet Potato Pie Tarts | Pale Yellow I made these cute little tarts almost a year ago, but I’ve been saving them for a crisp fall day.  I can’t believe it’s been a year.  I was in my old Brooklyn apartment, I was still putting titles on photographs, and apparently I was baking so much I had extra recipes to save for a year later!

Sweet Potato Pie Tarts | Pale Yellow Today I spent two hours writing a paper about calculating the value of nature, like actually putting a price tag on biodiversity and ecosystems.  It was as intense and as weird as it sounds, my brain is a little fried.  Yesterday I had a mild freak out and called Andrea looking for data advice, it’s good to have a an economically minded friend.

Sweet Potato Pie Tarts | Pale Yellow These tarts are so cute!  I love their mini size and bring orange color of  the sweet potatoes.  How can you go wrong with a Biscoff cookie crust?  I think I need to reintroduce that into my life!  The tarts aren’t just adorable, they are quite tasty, creamy, sweet, and perfectly pumpkin spiced.  A fall staple for sure.

Sweet Potato Pie Tarts | Pale Yellow One Year Ago – Turkey Pumpkin Chili

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Sweet Potato Pie Tarts
Adapted from Joy the Baker
Yield – 4 4-inch tarts + extra filling for your gluten-free friends

4 tablespoons (1/2 stick) unsalted butter
1 cup Biscoff cookie crumbs, about 20 cookies
1 cup mashed sweet potato (1 medium)
1/4 cup + 2 tablespoons brown sugar
1/2 + 1/8 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter
5 ounces evaporated milk
1 egg + 1 yolk
1/2 teaspoon vanilla
whipped cream + cookie crumbs for garnish

  1. Preheat the oven to 375 ˚F and spray your tart pans liberally with Baker’s Joy, place on a cookie sheet and set aside.
  2. Brown the butter in a small saucepan and pulverize the cookies in a food processor.  Pour the browned butter into the cookie crumbs and mix until all the crumbs are moist.  Divide the crumbs evenly between the tart pans and press firmly on the bottom and up the sides.
  3. Bake in the oven for 10 minutes to set the crust.
  4. Peel and cut the potato into small pieces and add to cold water.  Heat and cook until the potatoes are fork tender.  Drain the water and lightly mash the potatoes.  Measure out 1 cup and remove the rest.
  5. To a small sauce pan add 1 cup mashed sweet potatoes, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the evaporated milk.  Stir and heat until the mixture just begins to bubble and all the butter is melted.  Puree with an immersion blender.
  6. In a small bowl whisk together the remaining evaporated milk, eggs, and vanilla.  Whisk this mixture into the sweet potatoes.  Stir until well incorporated.
  7. Divide the mixture evenly between the tart pans.  If you have more tart pans, make more crust, but I only have 4.  If you have extra filling, pour the remaining filling in an 8-ounce glass jar and bake.
  8. Bake for 15-20 minutes or until the top is set.  The jar will take longer.
  9. Let cool completely on a wire rack.
  10. Garnish with a dollop of whipped cream and a little cookie crumble if desired.Sweet Potato Pie Tarts | Pale Yellow

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