Tag Archives: ginger

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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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

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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

Strawberry Rhubarb Ginger Popsicles

strawberry rhubarb popsicles | Pale YellowI made you popsicles.  It’s summer, popsicles are good in the summer! They are cool, crisp, refreshing, and moderately healthy; they are like ice cream without any guilt.  Well at least minimal guilt!  Fruit, a little sugar, a little ginger candy and we’re done.

strawberry rhubarb popsicles | Pale YellowHere is the problem – I still don’t like eating popsicles!  I won’t stop making them, I like popsicles in theory, but whenever I pull one out, I eat a few bites and throw the rest away.  I’m weird.  Just be warned, if you come over this summer I’m going to try and shove a popsicle in your face.

strawberry rhubarb popsicles | Pale YellowStrawberry + rhubarb is a classic combination.  I was looking for inspiration at Whole Foods and saw the beautiful rhubarb and figured I should make something with it; strawberry rhubarb popsicles seemed like a natural pairing for some summer popsicles.  Throw in some candied ginger because I’m a little out control in the bulk section, and we’re done!  The popsicles are fruity, slightly tart and slightly sweet, but totally refreshing.  It’s summer on a stick!

strawberry rhubarb popsicles | Pale YellowTwo Years Ago – Chocolate Malt Cupcakes

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Strawberry Rhubarb Ginger Popsicles
Pale Yellow Original
Yield – 7 popsicles (using this mold)

1/3 cup sugar
1 cup water
1 1/3 cups chopped rhubarb
2 cups chopped strawberries
8 pieces candied ginger
juice of 1/2 an orange

  1. Add the sugar and water to a medium saucepan, start heating on low.
  2. Chop the rhubarb and strawberries and add the the sugar syrup.  Stir and cook.
  3. Chop the candied ginger and add to mixture on the stove top with the orange juice.  Cook until the rhubarb is soft.
  4. Remove from the heat and allow to cool slightly.  Puree with an immersion blender or tool of your choice.
  5. Strain the mixture through a fine sieve.  You could skip this step if you want a pulpy popsicle, this would probably give you an eighth popsicle too!
  6. Pour into your popsicle molds leaving about 1/2” space at the top.  Cover and add the popsicle sticks.  Freeze.strawberry rhubarb popsicles | Pale Yellow

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Gingerbread Cookie Dough Truffles

Gingerbread Cookie Dough Truffles | Pale YellowEven though there is still another weekend before Christmas, it feels like this is the last bit of time to do EVERYTHING!   Next Saturday I’ll be driving from Brooklyn to Michigan and will lose all that shopping/baking time.  Thank goodness for Amazon Prime!  There was a mad scramble to finish baking all my Christmas cookies and luckily my friend Michelle came over to help me.  Together, we finished all the baking and clean up in record time.

Gingerbread Cookie Dough Truffles | Pale YellowRuth and Andrea were surprised someone would come over to bake with me.  Apparently I can be difficult to work with and my roommates don’t appreciate when I offer “suggestions” about their own baking/cooking.  I don’t think I’m that difficult to work with, I just know certain, helpful ways to do things and I want to share those ways with others.  Why wouldn’t you want helpful suggestions?  I don’t understand the problem…

Gingerbread Cookie Dough Truffles | Pale YellowAnyway, Michelle and I made some great cookies and she learned many new skills like using a mini food processor and removing the seeds from a vanilla bean.  Plus, she got to take fresh cookies home!  I’ve been the so busy, it was the only time we had to hang out before I go to Michigan for break.  A lovely way to spend an evening with friends!

Gingerbread Cookie Dough Truffles | Pale YellowIf you like gingerbread cookies, you’ll love these truffles!  As we all know, cookie dough is 10x better than the fully baked cookie; so it should go without saying cookie dough truffles are fantastic.  These gingerbread truffles have tremendous flavor from the molasses and all the spices.  I adore the strong flavors present here.  A small scoop goes a long way when wrapped up in white chocolate.  Gingerbread cookie dough truffles are an easy to throw together Christmas cookie that would be a delightful addition to any cookie tray.

Gingerbread Cookie Dough Truffles | Pale YellowOne Year Ago – Pumpkin Truffles

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Gingerbread Cookie Dough Truffles
Adapted from Love and Olive Oil
Yield – 25 1-tablespoon truffles

4 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup unsulfured molasses
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1 1/4 teaspoon ginger
1/4 teaspoon salt
12 ounces white chocolate candy coating

  1. Cream the butter, brown sugar, and molasses in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 3 minutes.  Beat in the vanilla and scrape the bowl.
  2. Add in the flour, allspice, cinnamon, ginger, and salt.  Mix on low until just combined.  Cover and refrigerate for at least an hour.
  3. Use a 1-tablespoon scoop to portion the dough.  Roll into little balls and place on wax paper on a cookie sheet.  Place in the freezer for 15 minutes.
  4. Meanwhile, melt the white chocolate in a double boiler.
  5. Dip each truffle in the chocolate and allow to cool on the wax paper.  Once dry, store tightly wrapped in the fridge.Gingerbread Cookie Dough Truffles | Pale Yellow

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Ginger Orange Syrup

orange ginger syrup | pale yellow I’ve had a Soda Stream for about a year and a half now and I mostly use it for plain seltzer or to make soda with the pre-made syrups.  It has occurred to me on more than one occasion that I should be making my own syrups.  No artificial ingredients, the exact flavors I’m craving, and unique ingredients.  It’s fancy cocktail time!!!

orange ginger syrup | pale yellowClearly that has not happened until now.  All of this started with a quest to find square whiskey glasses with giant ice cubes.  A couple of months ago I went to Fort Reno, a fantastic little BBQ joint by my apartment and was blown away by their cocktail list.  I don’t remember exactly what was in my drink but I know it contained bourbon (obviously), root beer, and vanilla bitters.

orange ginger syrup | pale yellowI’m not quite ready to make vanilla bitters, so my first foray into syrup making is filled with familiar flavors – orange and ginger.  The syrup is fresh, bright, and tastes fully of orange and spicy ginger.  Keep the syrup in the fridge ready to add to seltzer or cocktails for whenever you want to add an orange-ginger twist.  I made you TWO drinks today!

orange ginger syrup | pale yellowDrink #1 – Orange Ginger Seltzer – Fill a pint glass with ice and add 1-2 tablespoons of syrup depending on your preference.  Add seltzer to fill the glass and stir with a straw.  Garnish with with an orange slice if desired.  This is a light and refreshing beverage for people of all ages.

orange ginger syrup | pale yellowDrink #2 – Orange Ginger Bourbon – Add one (awesome) giant ice cube to a whiskey glass.  Pour in a shot of your favorite bourbon.  Add 1/2-1 tablespoon of orange-ginger syrup.  Fill the glass with seltzer and use a straw to stir.  Garnish with an orange slice.  This is a delightful beverage for those 21 and over!

However you use your orange-ginger syrup, it’s going to be a good time.

orange ginger syrup | pale yellowOne Year Ago – Eggplant Pizza

Print the Recipe!

Ginger Orange Syrup
Yield – 6 ounces

1/2 cup water
1/2 cup sugar
1 orange
2 inch piece of ginger

  1. Add the water and sugar to a small saucepan.
  2. Peel just the orange part off the orange and add to the saucepan.  Squeeze the juice from the orange into the saucepan.
  3. Peel the ginger and cut into 4 pieces and add to the saucepan as well.  Cook until the mixture simmers and all the sugar is dissolved.
  4. Turn off the heat and let the syrup cool completely.  Pick out the orange peel and the ginger pieces.
  5. Place the syrup in a small bottle and store in the fridge until you are ready to use.orange ginger syrup | pale yellowIt’s Friday, it’s a holiday weekend.  Make this happen!

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Vegan Carrot Ginger Muffins

Vegan Carrot Muffins | Pale Yellow

The recipe was supposed to be a way to use up all the extra pulp and fiber from juicing.  That’s one of the disadvantages of juicing – all the leftover solid, fruit/veg mix that gets thrown out.  If you’re a composter, you’re fine, lots of wonderful pulp to throw in the compost pile.  I am not a composter; I’ve taken students to a composting center where we looked at indoor composting kits with worms.  For some reason my roommates are against the idea keeping worms in the apartment…

Vegan Carrot Muffins | Pale Yellow

As I was looking for recipes, I struggled to find one that met my needs.  I wanted a recipe that was mostly vegan or at least easily adaptable to vegan and didn’t have too many weird ingredients.  This recipe was close enough.  By substituting the applesauce and grated carrots for my leftover carrot-ginger-pear pulp and using vegetable oil, I had all the ingredients I needed  already in the apartment.

Vegan Carrot Muffins | Pale Yellow

These are good, super good.  My expectations were a little low, but these exceeded anything I could have dreamed of!  The muffins are amazingly moist, tender and flavorful.  The little bit of fresh ginger shines through like a diamond.  The top is just a bit crunchy from the flax seed.  I ate one everyday for breakfast and these stayed fresh for the whole week.  You would never guess this is vegan or semi-healthy.

Vegan Carrot Muffins | Pale Yellow

If you’re a fan of carrot cake, I imagine it would be pretty easy to add some raisins, walnuts, and a whipped coconut milk frosting to make these guys into a lovely vegan treat!  I have a vision, it’ll come to fruition one day.  But before I turn a solid breakfast into a dessert, you should make your own muffins, start the day off right!

Vegan Carrot Muffins | Pale Yellow

One Year Ago – Margarita Whoopie Pies

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Vegan Carrot Ginger Muffins
Adapted from Oh She Glows
Yield – 12

1 3/4 cups whole wheat pastry flour
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup + 2 tablespoons maple syrup
1/2 cup vegetable oil
1/4 cup + 3 tablespoons water
1 1/2 teaspoon vanilla extract
2 cups grated carrot, pear, & fresh ginger **

  1. Preheat the oven to 400.  Line 12 cupcake cups with paper liners and spray the paper liners with cooking spray.  Set aside
  2. Whisk together the flour, sugar, flax seed, powder, soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  3. In a smaller bowl whisk together the maple syrup, oil, water, vanilla, and grated carrot mixture.
  4. Stir the liquids into the dry until just combined.
  5. Portion equally among the 12 muffin cups and bake for 15-18 minutes until lightly browned.  Let cool on a wire rack and remove the paper liner.
  6. Once cooled, store in an air proof container for up to a week.

** I used the pulp left over from making a carrot, pear, ginger juice.  I used about 6 carrots, 2 pears, & a 1” piece of ginger.  If you don’t have leftover pulp from juice, grate 1 1/2 cups worth of carrot and add 1/3 cup of applesauce.  Grate in fresh ginger if desired, but the fresh ginger gave fantastic flavor!

Vegan Carrot Muffins | Pale Yellow

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