Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Slow Cooker Brisket

Tracy Byrne

Slow Cooker Brisket | Pale Yellow

Oh man, I had a ton of recipes in my draft folder just waiting to be published, and this is the last one.  I guess it is time to get back in the kitchen and start baking again!  Luckily, this is the last week of grad school for the semester, whoohoo!  The celebrations will be short as I start classes again two weeks.

Slow Cooker Brisket | Pale Yellow

Last night for dinner I had cashews and hot chocolate.  I could have used some of the brisket!  One recipes makes a portion for a huge crowd or to feed one lady for a week.  The meat was incredibility moist, tender, and delicious!  This is a recipe I need to add to the rotation again soon!

Slow Cooker Brisket | Pale Yellow

Print the recipe!

Slow Cooker Brisket

Adapted from The Kitchn

Yield - 8-10 servings

 

1 tablespoon olive oil

2-3 onions (I used a big red, a big yellow, and a small yellow)

4 total pounds beef brisket (I used two pieces, most of the fat removed)

generous salt + pepper

6 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

 

  1. In a large cast iron skillet, add the olive oil and heat on medium.  Slice the onions into thin, half moons.

  2. Saute the onions until caramelized, stirring frequently.  I set a timer for 20 minutes stirring every 3-4 minutes and the onions were perfect.

  3. Transfer the onions to a small bowl for later.

  4. Generously season the fat side of the brisket with salt and pepper.  Place fat side down in the hot cast iron skillet and generously season the other side.  Sear the brisket for 8-10 minutes on each side until browned.

  5. Repeat with the second brisket if needed.

  6. Add the brisket to the crockpot and spread the garlic and onions over the top.

  7. Whisk together the broth, Worcestershire, and soy sauce.  Pour over the top of the brisket in the crockpot.

  8. On low heat, cook for 8 hours.  Occasionally stir and move the brisket so it all has contact with the cooking liquid.

  9. Let cool and then refrigerate overnight.

  10. (This part is gross, but do it) Skim the fat off of the liquid with a spoon and then use your fingers to scrape the fat off the meat.  I used my hands to shred the brisket.

  11. Add the shredded brisket back to the cooking liquid.  On low heat, re-warm the brisket.  Leave the crockpot on warm for easy serving.

Slow Cooker Brisket | Pale Yellow

Baba Ganoush

Tracy Byrne

Baba Ganoush | Pale Yellow

Is there anything better than dip?  Creamy, smooth, tasty.  Like a snack that becomes a meal.  Vegetable based and dairy free is an extra bonus.  You can dip with veggies if you're feeling healthy, pita if you're feeling fantastic, and chips if you're feeling naughty!

Baba Ganoush | Pale Yellow

As a former non-hummus eater, baba ganoush was my go-to dip when eating Mediterranean food.  I love the freshness from the lemon and heartiness from the eggplant.  And it never feels as heavy or dense as a bean-based dip.  So many wins here.

Baba Ganoush | Pale Yellow

In my whirlwind of end-of-semester grad school work, travel, and some semblance of a social life, I wish I had baba ganoush in my fridge right now!  It would be a perfect dinner, especially with everything bagel chips.  Last night I had 1 piece of bacon, my last two eggs, and cereal for dinner.  I need some more veggies!  Here is a dip recipe with lots of flavor, lots of health, and fantastic flavor.  You should definitely whip yourself up a batch!

Baba Ganoush | Pale Yellow

Print the recipe!

Baba Ganoush

Adapted from Why I Am Not Skinny

Yield - 12 ounces (5-6 servings)

 

1 large eggplant

1 garlic clove

2 tablespoons tahini

1 teaspoon salt

1 lemon, juiced

1 tablespoon olive oil

1/4 cup water as needed

paprika

everything bagel chips

 

  1. Preheat the oven to 400 ˚F and poke the eggplant several times with a fork.  Place on a foil covered baking sheet and roast for 30-40 minutes or until soft.

  2. Let cool.  I left the skin on because I like the bitterness and color.

  3. Cut off the top of the eggplant and chop into rough pieces.  Finely chop the garlic.

  4. Add the eggplant, garlic, tahini, salt, lemon juice, and olive oil to a food processor.  Pulse until the mixture is smooth.

  5. Taste and add more salt, seasoning, or water until you have achieved the right texture and flavor for your liking.

  6. Scrape into a bowl and cover.  Refrigerate for several hours allowing the flavors to marry.

  7. To serve, sprinkle with paprika and place alongside bagel chips.  Trust me on the everything bagel chips!

Baba Ganoush | Pale Yellow

Dairy Free Brownies with Coconut (Gluten Free)

Tracy Byrne

Dairy Free Brownies with Coconut, Pistachio, and Cacao Nibs (Gluten Free) | Pale Yellow

This is how we do dairy-free - rich, sweet, indulgent, and full of tasty things.  Guess what?  They are also gluten free!  Hello allergy and dietary restriction friendly!  Once the recipe started down the road of being dairy free, I decided to get fancy with coconut sugar.  At that point, why not bring out the coconut flour.

Dairy Free Brownies with Coconut, Pistachio, and Cacao Nibs (Gluten Free) | Pale Yellow

These brownies were made for Andrea and her Bachelorette party on Shelter Island.  It was a lovely, simple weekend full of great food, lots wine, brownies, and blankets.  It was cold, but we were able to celebrate Andrea is the best way possible.  You don't need butter to celebrate!

Dairy Free Brownies with Coconut, Pistachio, and Cacao Nibs (Gluten Free) | Pale Yellow

Like virtually every brownie recipe on this blog, these are adapted from my favorite brownie recipe that is super easy and requires one pot to do everything.  The brownies are fudgy and moist with the perfect texture.  You can add in whatever you want to the brownies to customize for your tastes.  These were a perfect batch!

Dairy Free Brownies with Coconut, Pistachio, and Cacao Nibs (Gluten Free) | Pale Yellow

Print the recipe!

Dairy Free Brownies with Coconut (and pistachio and cacao nibs and gluten free!)

Adapted from MMMMM Brownies

Yield - 16 pieces

 

1/2 cup coconut sugar

2 tablespoons vegan butter

2 tablespoons water

1 teaspoon instant coffee

1 1/2 cup chocolate chips, dairy free (almost a full bag - save the rest of the bag to mix in whole)

2 eggs

1/2 teaspoon vanilla

2/3 cup coconut flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup cacao nibs

1/3 cup roasted, salted pistachios

1/3 cup unsweetened shredded coconut (reserve some for the top)

flaked sea salt

  1. Preheat the oven to 325 ˚F.  Grease an 8x8” pan with shortening and line with parchment paper.  Grease the parchment paper.

  2. In a medium saucepan melt the butter, sugar, water, and instant coffee.  When melted remove from the heat.

  3. Add in the chocolate chips and stir until combined and melted.  Add in the eggs and vanilla one at a time and stir to combine.  Add in the flour, soda, and salt mixing until just combined.  

  4. Stir in the cacao nibs, pistachios, remaining chocolate chips from the bag, and most of the coconut until all combined.

  5. Pour the brownie batter into the prepared pan and sprinkle the remaining coconut shreds on top.  Sprinkle flaked sea salt on the top.

  6. Bake for 20-25 minutes until the top is shiny and crusty and a toothpick comes out almost clean.  DO NOT OVER BAKE!

  7. Let cool slightly and then slice and serve!

Dairy Free Brownies with Coconut, Pistachio, and Cacao Nibs (Gluten Free) | Pale Yellow

Balsamic Pasta Salad with Roasted Chickpeas

Tracy Byrne

Balsamic Pasta Salad | Pale Yellow

When I make a pasta salad I want mostly veggies and a little pasta.  I want it to feel healthful and filling, I also want it to taste good, obvi.  Pasta salads are great because they are hearty and fully adaptable to whatever ingredients you have available seasonally or in your fridge.  Most importantly it can last all week for lunch!  Top priority.

Balsamic Pasta Salad | Pale Yellow

I have been in a bit of a cooking/baking rut.  Going dairy-free really kills the baking creativity.  And two trips in a row have killed my routines.  I need to find my groove again.  I miss churning out cookies, cupcakes, and treats.  I can't even remember the last time I made cupcakes.  Four years ago I was making cupcakes every week with all the work birthdays, and now, nothing.

Balsamic Pasta Salad | Pale Yellow

For this month's Secret Recipe Club, I had the lovely Amy of Amy's Cooking Adventures where she cooks and shares about her beautiful family!  Her recipes all sound amazing and I had trouble making a selection, but was drawn to the balsamic pasta salad because it sounded like a perfect lunch. 

Secret Recipe Club | Pale Yellow

And it is perfect for lunch!  It fills me up to take care of the crazy that is summer camp registration and outside gardening.  The salad is easy to pack and has stayed fresh all week.  It's been a good lunch week!  Especially after last week's "freezer chili week," I needed some fresh veggies!  Don't let the pealing of the chickpeas distract you.  It's oddly satisfying and helps the chickpeas become super crispy and all the flavor get inside.  Trust me.

Balsamic Pasta Salad | Pale Yellow

Print the recipe!

Balsamic Pasta Salad

Adapted from Amy’s Cooking Adventures

Yield - 5-6 large servings

 

1 15-ounce can chickpeas

1 tablespoon olive oil

1/2 teaspoon Italian herb blend

scant 1/2 teaspoon chipotle chili powder

heaping 1/2 teaspoon paprika

 

6 ounces (half a box) dried spiral pasta

1 small English cucumber

3 roma tomatoes

1 avocado

1 yellow pepper

1 12-ounce can artichoke hearts

1 small yellow onion

salt + pepper

3-4 tablespoons balsamic vinegar

1 tablespoon olive oil

1 lime, juiced

2 tablespoons chopped fresh parsley

 

  1. Preheat the oven to 350 ˚F.  Line a baking sheet with foil.

  2. Drain the chicken peas and dry.  Remove the skins from the chickpeas.

  3. Toss in a bowl with olive oil, Italian herb mix, chipotle chili powder, and paprika to coat fully.

  4. Spread evenly on the baking sheet.  Roast for 20-30 minutes until golden brown and crispy.

  5. Let cool.

  6. Bring a pot of water to boil.  Add salt and the pasta.  Cook for 8-10 minutes or until the pasta is al dente.  Drain and set aside.

  7. Chop the cucumber, tomatoes, avocado, pepper, artichoke hearts, and onion into a large dice.

  8. Add to a large bowl with the pasta.  Season generously with salt and pepper.

  9. Add the vinegar, oil, and lime juice.  Toss to combine.  Taste and adjust the seasoning and dressing as needed.

  10. Sprinkle with chopped parsley and toasted chickpeas

Balsamic Pasta Salad | Pale Yellow

Peanut Butter Peanut Butter Cup Cookies

Tracy Byrne

Peanut Butter Peanut Butter Cup Cookies | Pale Yellow

Remember last week when I wrote about being dairy free?  Yeah, these are not dairy free!  But, I did not eat one, truth.  All opinions are those of my friends and co-workers who I asked for their honest opinion.  I trust them to tell me the truth.  And, they all ate enough cookies so I know they are truth tellers when they said how wonderful these cookies tasted!

Peanut Butter Peanut Butter Cup Cookies | Pale Yellow

It is hard to go wrong with a peanut butter cookie base stuffed full of chopped peanut butter cups and chocolate chips.  Sarah described them as "creamy," which sounds pretty damn good.  I am definitely sad I did not sample one of these cookies, but super proud of my resistance.  Clearly I am an abstainer, not a moderator. You can tell I did not eat any because there is not a picture of a cookie with a bite mark.  I like to show all my food in the process of being eaten!  Make these cookies, you can never have too many cookie recipes in your arsenal!

Peanut Butter Peanut Butter Cup Cookies | Pale Yellow

Print the recipe!

Peanut Butter Peanut Butter Cup Cookies

Adapted from Table for Two

Yield - 40 2-tablespoon cookies

 

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

1/2 cup creamy peanut butter, I used Jif

1/2 cup sugar

1/2 cup dark brown sugar

1 egg

2 tablespoons milk (cashew milk worked fine)

1 teaspoons vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cup flour

8 ounces mini Reese’s peanut butter cups

1 cup bittersweet chocolate chips

 

  1. Preheat the oven to 350 ˚F and line your baking sheets with parchment paper.

  2. Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment.  Beat on medium speed until light and fluffy and well incorporated.  Beat in the sugars.

  3. Scraped down the bowl and add the egg, beat to combine.  Add the milk and vanilla, beat for 3-5 minutes until light and fluffy.

  4. Add the baking soda and salt and mix until just combined.  Scrape down the bowl and paddle.  Add the flour, peanut butter cups, and chocolate chips.  Mix until just barely combined.

  5. Use a 2-tablespoon scoop to portion the dough and place on the prepared baking sheet.  Cookies should be at least 2 inches apart.

  6. Bake for 8-10 minutes or until just set, do not over bake.

  7. Move to a wire rack to cool completely before baking.

Peanut Butter Peanut Butter Cup Cookies | Pale Yellow

Vegan Cheese Spread (but it's not really cheese...)

Tracy Byrne

Vegan Cheese Spread | Pale Yellow

I have been working hard to eliminate dairy from my diet.  Giving up dairy for Lent was a good start and I resisted all but a two-day bender.  Now that Lent is over, I am trying to figure out how I can be diary-free while not being a pain in the ass and eating all things delicious.  As Andrea pointed out, this blog is literally named after butter.

Vegan Cheese Spread | Pale Yellow

So while this a dairy-free cheese alternative, it is not cheese.  Definitely not cheese.  Maybe if you have never had cheese and were told this was cheese you would believe it, but I have had cheese.  Maybe too much cheese and that's why I feel better when I do not eat it!

Vegan Cheese Spread | Pale Yellow

Despite this spread I'm calling a cheese, not being a cheese, it is extremely tasty!  The texture is smooth and silky, perfecting for spreading on crackers.  Garlic and tons of fresh herbs provide amazing flavor.  Diary- and non-dairy eaters were scooping up the cheese dip like crazy!  Next time you want a herby, fresh spread, I highly recommend you make this dip.  Just don't call it cheese!

Vegan Cheese Spread | Pale Yellow

Print the recipe!

Vegan Cheese Spread

Adapted from Minimalist Baker

Yield - 1 pint

 

2 cups unsalted, raw cashews

2-3 cups water

2 cloves garlic

zest from 1 lemon

juice from 2 lemons

2 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons olive oil

1/4 teaspoons smoked paprika

1/3-2/3 cup water

2 tablespoons finely chopped chives

4 tablespoons finely chopped dill

 

  1. The night before - soak with the cashews with 2-3 cups water, enough water to cover the nuts.  Cover the bowl and refrigerate overnight or at least 12 hours.

  2. Add the garlic to a food processor and pulse until chopped.  

  3. Drain the cashews and add to the food processor.  Add the zest, juice, yeast, salt, oil, and paprika to the food processor.  Pulse until crumbly.

  4. Turn the food processor on high and stream in water until the mix is creamy.  Add as much water is needed to make the cheese creamy and smooth, but not so much that it is watery.  I used just over 1/3 cup.

  5. Scrape the cheese into a cheesecloth and shape into a circle.  Leave the cheesecloth in a sieve overnight to drain any extra fluid.

  6. Finely chop the chives and dill.  Roll the cheese in the herbs and shape into a ball.

  7. Serve with crackers and enjoy!

Vegan Cheese Spread | Pale Yellow

Cream Puffs with Ice Cream and Ganache

Tracy Byrne

Cream Puffs with Ice Cream and Ganache | Pale Yellow

Drink all the wine.  Eat all the food.  A simple weekend mission with my college squad of ladies on a much needed vacation to Sonoma Valley this weekend!  This is my first trip to California and I'm smitten!  The greenery, the food, the wine, the sights, and cuteness is overwhelmingly lovely!  I may not come home.  Ever.

Cream Puffs with Ice Cream and Ganache | Pale Yellow

Cream puffs are straight from the memory bank.  Going to Sanders with my grandma and mom and recreating cream puffs at home was one of my earliest baking triumphs!  Nostalgia on a plate.  Here they are recreated with pistachio ice cream and warm ganache.  Do not let the long directions discourage you, cream puffs are easy to make and totally impressive!  Not only that, they are delicious in flavor and high on texture.  Make them!!

Cream Puffs with Ice Cream and Ganache | Pale Yellow

Print the recipe!

Cream Puffs

Adapted from Joy the Baker

Yield - 10 cream puffs

 

Pate a Choux

1 cup water

1/2 cup unsalted butter

1/2 teaspoon salt

1 1/4 cups flour

4 eggs

 

Ganache

1 cup (1/2 pint) heavy cream

1 cup chocolate chips

 

2 pints ice cream

sprinkles, nuts, cacoa nibs for garnish

  1. Pate a choux - Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper, set aside.

  2. Add the water, butter, and salt to a medium saucepan and bring to a boil.  Once it has boiled remove from the heat and add the flour, stirring vigorously.

  3. Return the pan to the heat and stir until the mixture is glossy and pulls from the pan.  Remove from the heat and let cool for 10 minutes.

  4. Add to the bowl of a stand mixer with a paddle attachment and beat for 1 minute on low speed.  Add eggs one at a time beating for a minute in between.  Scrape the bowl as needed.  Beat for two more minutes.

  5. Use a standard ice cream scoop to portion the dough on the cookie sheets.

  6. Bake for 15 minutes and then reduce the heat to 350 ˚F to bake for another 20 minutes.  The cream puffs should be golden brown and sound hollow when tapped on.

  7. Turn off the oven and place a small slit in each cream puff.  Return to the oven for 5 minutes to allow the steam to escape.  Place a wire rack to cool completely.

  8. Ganache - Heat the cream in a small saucepan until it is scalding.  Pour over the chocolate chips in a small bowl and cover with a towel for 5 minutes.  Stir until the chocolate is melted.

  9. To serve - Cut the cream puff in half and add a scoop of ice cream.  Pour ganache over the top and sprinkle with a garnish of your choice.

  10. Enjoy immediately.

Cream Puffs with Ice Cream and Ganache | Pale Yellow

Guinness Soda Bread

Tracy Byrne

Guinness Soda Bread | Pale Yellow

[Insert scream here] Too much to do, too little time.  It's no fault but my own.  I have yet to find balance between work, school, and a social life.  Plus, there are so many annoyances like sweeping, grocery shopping, and showering.  There needs to be extra days in the week or I need a personal assistant.  Or I need a housekeeper.  Or a sugar daddy.  Currently accepting applications for all of the above.

Last weekend instead of getting ahead on life, or let's be real - staying on top of things, I was baking, planning, and cooking for the St. Patrick's Day parade.  #prioritiesAnyway, delicious food will always come before everything else, much to my detriment.

Guinness Soda Bread | Pale Yellow

Guinness soda bread falls under the category of delicious food and well worth the time, although it did not take much time to whip up.  As all soda breads, the ingredients are simple and the results are grand!  The bread is delicious smeared with butter, toasted on its own, or piled high with brisket.  I bet it would make a great french toast!

The recipe came from the lovely Maxine at Why I Am Not Skinny.  She hales from South Africa, so it was fun converting Celsius into Fahrenheit and ounces into cups.  As much as my dorky science teacher side preaches the metric system, when I bake, I rely on customary system. #scienceteacherproblems . Maxine truly glorifies food and I made a second recipe, her baba ganoush, which will be on the blog soon.  This was a great month for Secret Recipe Club!

Guinness Soda Bread | Pale Yellow
SRC

Guinness Soda Bread

Adapted from Why I Am Not Skinny

Yield - 1 loaf (12-15 slices)

 

3 cups AP flour

1 cup cake flour

2 tablespoons baking powder

1/4 teaspoon salt

1/4 cup sugar

2 eggs

1 1/2 cups Guinness (or other stout)

 

  1. Preheat the oven to 375 ˚F and grease a loaf pan.

  2. Whisk together the flours, baking powder, salt, and sugar in a large bowl.

  3. Beat the eggs slightly and mix in the Guinness.

  4. Add the eggs and Guinness to the dry mix.  Whisk together until too thick and then use your hands to fully combine.

  5. Scrape into the loaf pan and bake 45-50 minutes.  The bread should be golden brown and dry on top.

  6. Let cool in a wire rack for about 10 minutes and then remove from the pan to cool completely or enjoy warm.

Guinness Soda Bread | Pale Yellow

Irish Cream Brownies

Tracy Byrne

Irish Cream Brownies | Pale Yellow

One of my favorite days of the year is St. Patrick's Day, not March 17, but the first Saturday of March.  Rockaway St. Patrick Day!  I have been celebrating for years and years as a visitor and the last three as a resident.

Irish Cream Brownies | Pale Yellow

In years past, I have enjoyed the parade, drinks and snacks, the beer tent, and other various local establishments.  It's was dark when I went back!  Now that I live out here, I try to lore friends to my apartment with delicious treats and have found myself out and about, but the best nights happen when I'm safely back in my apartment by 7!

Irish Cream Brownies | Pale Yellow

I choose to vary from tradition and serve brisket or pork instead of corned beef and drink champagne instead of Guinness.  One tradition that is unwavering is my commitment to boozy treats made with whiskey, Irish cream, and/or Guinness.

Irish Cream Brownies | Pale Yellow

This year I kept things simple with Irish cream in a deep, dense brownie with a Irish cream ganache.  Irish cream two ways, as it should be!  The brownies are fudgy, deeply chocolate in flavor, and full of Irish cheer.  You have plenty of time to make a big batch of these brownies to share with all your Irish (or wannabe Irish) friends!

Irish Cream Brownies | Pale Yellow

Print the recipe!

Irish Cream Brownies

Adapted from My Baking Addiction

Yield - 16 squares

Brownies

1/4 cup (4 tablespoons) unsalted butter

1 cup bittersweet chocolate chips

1 cup sugar

1/2 cup Irish cream

1 teaspoon vanilla extract

1 egg

3/4 cup flour

2/3 cup Hershey’s special dark cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder


Ganache

1/4 cup Irish cream

1/4 cup heavy cream

1 cup bittersweet chocolate chips

sprinkles, optional (but never really optional!)


  1. Brownies - Preheat the oven to 350 ˚F and grease an 8x8” pan with shortening.  Line with parchment paper and grease again.

  2. In a medium-large glass bowl, add the butter and chocolate chips.  Place over a small pot of steaming water and stir until the the chocolate has melted.

  3. Remove from the heat and stir in the sugar, Irish cream, and vanilla.  Stir in the egg.

  4. Sift together the flour, cocoa, salt, and powder.  Stir into the chocolate mixture until just combined.

  5. Spread evenly into the prepared pan.  The batter is thick and dark and a little sticky.

  6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.  Let cool on a rack for 10 minutes before removing from the pan to cool completely before adding the ganache.

  7. Ganache - Add the creams to a small sauce pan and heat to a simmer.  Pour over the chocolate chips and let sit for 5 minutes covered.  Stir until the chocolate chips are melted.

  8. Let cool for 10-15 minutes until the ganache is pourable but not runny.

  9. Spread over the top, I liked it when the ganache went over the sides!

  10. Sprinkle with shamrock sprinkles if you have them.

  11. Let the ganache harden before cutting.

Irish Cream Brownies | Pale Yellow

Palomas

Tracy Byrne

Palomas | Pale Yellow

I wish I was one of those people who didn't need alcohol.  Didn't crave a glass of wine or a cocktail after a long day.  Didn't thoroughly enjoy wine/beer/bourbon tastings.  But, alas, I do.  I'm not saying I have a problem, this isn't a cry for help, simply a statement that maybe, alcohol is my precious.  Between working full time (with an often sixth day), trying to stay on top grad school (all three classes this semester), and trying to have somewhat of a social life, I need a little booze.  To unwind, to relax, and most importantly to enjoy.

Palomas | Pale Yellow

Finally, after years of pinning recipes here, here, and here for palomas, tequila maybe my new bourbon.  I love grapefruit juice in things like kombucha, my bath, my face wipes, soda, and now in my cocktails.  This one is so light and refreshing I could drink it all day.  Winter is citrus season, so my suggestion to you is to buy all the grapefruit, all the tequila, all the limes, and make yourself pitchers of palomas.  You'll be very happy, I promise.  PS - I drank this at a social gathering with four others, not by myself.  See, no problem!

Palomas | Pale Yellow

Print the recipe!

Palomas

Adapted from How Sweet It Is

Yield - 4-8 servings

 

Grapefruit-lime syrup

1/2 cup grapefruit juice, freshly squeezed

1/4 cup lime juice, freshly squeezed

1/4 cup water

1/2 cup sugar

 

Paloma

2 1/2 cups grapefruit juice, freshly squeezed

1 cup lime juice, freshly squeezed

2 1/2 cups silver tequila

1 1/4 cup grapefruit-lime syrup

lime flavored seltzer

grapefruit slices for garnish

ice

sugar + chipotle chili powder

  1. Grapefruit-lime syrup - Squeeze juice for the syrup and cocktails.  About 6 grapefruits and 10 limes.

  2. Add 1/2 cup grapefruit juice, 1/4 cup lime juice, water, and sugar to a small saucepan.  Bring to a boil and then turn off the heat.  Let cool completely.

  3. Palomas - To a pitcher add 2 1/2 cups grapefruit juice, 1 cup lime juice, 2 1/2 cups tequila, 1 1/4 cup syrup and stir.  This can be made ahead and refrigerated for later.

  4. Serving - Mix up 1/2 cup of sugar plus a few sprinkles of chipotle chili powder on a plate.  Pour some extra juice on a second plate.

  5. Dip a glass in juice and then in the sugar/chili mix to rim the glass.

  6. Add ice, palomas from the pitcher, lime seltzer, and a slice of grapefruit.

  7. Enjoy responsibility.

Palomas | Pale Yellow

Peanut Butter Cookie Dough Mini Chocolate Cupcakes

Tracy Byrne

Peanut Butter Cookie Dough Mini Chocolate Cupcakes | Pale Yellow

Yesterday started so good.  Sleeping in.  A fresh haircut.  A lovely walk.  Groceries bought and put away.  Chili in the slow cooker.  And then a flat tire happened.  No problem, there are two tire repair shops within 10 blocks.  But wait, they are both closed on Sunday.  No problem, I have roadside assistance, I'll call my insurance for help.  Such a nice lady helped me out and told me a tow truck would be there within in the hour.  Wasted an hour on Pinterest, no tow truck. 

Peanut Butter Cookie Dough Mini Chocolate Cupcakes | Pale Yellow

Called the tow company said, they said they were on their way.  Thirty minutes later, no tow truck, called the insurance company.  Guess what?  The tow company hadn't even considered sending out a tow truck.  Cue the nice insurance lady sincerely apologizing and me losing my shit crying on the phone.  I cried on the phone with a lady, big crocodile tears.  I was not a sophisticated lady, I was a hot mess who couldn't deal.  An hour later a new towing company arrives, picks up me and my car on the search for a tire place open on a Sunday night.  He knew what he was doing, dropped me off at an open tire shop and another hour (and $180) later, my car is good as new.  Yes, I know, I got ripped off, but at that point, it didn't really matter.  I needed my car drive-able and lost those four hours that afternoon/evening.

Peanut Butter Cookie Dough Mini Chocolate Cupcakes | Pale Yellow

I wish I had one of these cupcakes to cheer me up right now.  But alas, like almost all my posts, I made them over a month ago for my cousins' birthday.  They requested dark chocolate and peanut butter.  I love my cousins.  Soft, moist tender little cakes with over-the-top decadent cookie dough.  You can't really call it frosting, because it's not.  It is egg-less cookie dough, peanut butter chocolate chip cookie dough no less, on top of a cupcake with chocolate to hold it together.  It's a good thing!  They are rich, so tiny is best.  And a glass of milk.  Impress your friends!

peanut butter cookie dough mini chocolate cupcakes | pale yellow

Print the recipe!

Peanut Butter Cookie Dough Mini Chocolate Cupcakes

Adapted from Chocolate Covered Cherry Mini Cupcakes

Peanut Butter Cookie Dough from Mom On Time Out

Yield - 30 mini cupcakes

 

Chocolate Cupcakes

3/4 cup flour

1/3 cup cocoa

3/4 cup sugar

1/2 + 1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla

3/8 cup buttermilk (1 tablespoon lemon juice + 1 tablespoon milk + 1/4 cup milk)

1/3 cup hot coffee

 

Peanut Butter Cookie Dough

1/4 cup unsalted butter, room temperature

1/2 cup creamy peanut butter

1/2 cup light brown sugar

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

3/4 cup flour

1 tablespoon milk

1 cup Reese’s minis

 

melted chocolate (about 1 cup chocolate chips) for a drizzle

  1. Cupcakes - Preheat the oven to 350 ˚F.  

  2. Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.  

  3. Beat together the eggs, oil, vanilla, and buttermilk in a small bowl and add to the dry ingredients.  Mix until just combined and then scrape down the sides.  

  4. Turn on the mixer and add the hot coffee slowly until well combined.

  5. Fill cupcakes liners with 1 1/2 tablespoons of batter and bake for 10 minutes or until a toothpick inserted into a cupcake comes out clean.

  6. Turn out of the cupcake tin and allow to cool completely on a wire rack.

  7. Peanut Butter Cookie Dough - Cream together butter, peanut butter, and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.

  8. Beat in the vanilla and salt.  Scrape the bowl as needed.  Add the flour and salt and mix on low until just blended.  Add milk as needed to get the right, soft consistency.  With a spatula fold in the Reese’s peanut butter cups.

  9. Finishing - Melt the chocolate in a double boiler.

  10. Dip the top of the cupcake in the chocolate and then add a 1-tablespoon scoop to portion the dough on top.  Use the remainder of chocolate to drizzle over the top.

Peanut Butter Cookie Dough Mini Chocolate Cupcakes | Pale Yellow

Spinach Artichoke Squares

Tracy Byrne

Spinach Artichoke Squares | Pale Yellow

It's the coldest weekend of the year and I am on an island celebrating my dear friend and former roommate's bachelorette party.  Needless to say, it is going to be a little chilly.  My strategy is leggings under yoga pants and lots of sweaters.  Lots of sweaters.  Hopefully there will be hot drinks involved...

Spinach Artichoke Squares | Pale Yellow

These artichoke squares would be perfect for a bachelorette party weekend, but I made them for a NYE party so they are loooong gone.  They have all the things ladies love: cheese, spinach, artichokes, more cheese, and a vague healthful quality.  Plus they are easy to prepare and one batch makes a lot of squares!  Think of them as a crust-less quiche, great for make ahead brunches and breakfasts and all sorts of activities.  But they are not just for daytime, they are perfect as appetizers in the evening as well.  Spinach artichoke squares are like the dip but easier to eat!  These are good eating my friends!

Spinach Artichoke Squares | Pale Yellow

Print the recipe!

Spinach Artichoke Squares

Adapted from Shutterbean

Yield - 20 pieces

 

1 teaspoon oil

2 medium onions, finely chopped

2 cloves of garlic, finely chopped

2 12-ounce cans artichoke hearts, drained and diced

10 ounces frozen spinach, thawed and diced

8 eggs

1/2 cup breadcrumbs

a few dashes of Tabasco

1 teaspoon oregano

2 cups sharp cheddar

2 cups mozzarella

salt + pepper

  1. Preheat the oven to 325 ˚F and line a 9x13” pan with foil. Grease the foil.

  2. To a saute pan add the oil and chopped onion and garlic.  Cook for 5-10 minutes or until the onions are translucent.  Set aside to cool slightly.

  3. To a large bowl add the artichokes, spinach, and eggs.  Mix until well combined and then stir in the onions, breadcrumbs, Tabasco, oregano, cheese, salt, and pepper.

  4. Pour into the prepared pan and bake 45-55 minutes until the eggs are set.

  5. Let cool slightly before cutting and serving.

  6. Serve warm or room temperature or even cold.

Spinach Artichoke Squares | Pale Yellow

Easy Salsa and Cheese

Tracy Byrne

Easy Salsa and Cheese | Pale Yellow

A little late for your Super Bowl party, but perfect for anytime!  Especially anytime you have a large gathering of friends.  Or whip this up in the middle of the next snow storm, which is what I did.  Storm Jonas didn't stand a chance when I was holed up in my apartment with plenty of snacks like this salsa & Vernors and Netflix.  Life is good!

Easy Salsa and Cheese | Pale Yellow

Ever since purchasing my food processor this summer, I have been searching for ways to use it more often.  This dump salsa is perfect.  Just a light chop with the knife and everything else gets tossed in the processor to be blended together.  Instant salsa!  My aunt always serves salsa with shredded cheese in it, and I love the idea!  A little protein with your chips and salsa!

Easy Salsa and Cheese | Pale Yellow

Sometimes the taste of canned tomatoes has an off taste when raw, but there was no off taste here.  Here is a recipe that does not rely on the summer bounty of fresh tomatoes, so it can be enjoyed all year long.  Confession time - the salsa was almost a little too spicy for me.  I know, I know, I'm a wimp.  Next time I would probably only add half a jalapeno.

Easy Salsa and Cheese | Pale Yellow

However, when I took the salsa to a work meeting, no one else thought it was too spicy.  Make your own decisions!  Because this recipe makes a tremendous amount of salsa, I used it in a variety of ways: a cup or two with cheese for snacking, a cup and a half paired with chicken breasts in the slow cooker for an easy shredded chicken, and the rest was taken into work for sharing.  This recipe could easily be cut in half in your salsa needs are not so great!

Easy Salsa and Cheese | Pale Yellow

For Secret Recipe Club this month, I visited the lovely Michaela of An Affair from the Heart we have much is common like the need for a creative outlet and dinner with with family every night.  Since a storm was coming, I went straight to her dip tab (yes, a dip tab!) and found a recipe I could enjoy while being snowed in!  The salsa was satisfying, fresh tasting, flavorful, and most importantly, easy!

Easy Salsa and Cheese | Pale Yellow

Print the recipe!

Easy Salsa and Cheese

Adapted from An Affair from the Heart

Yield - 56 ounces of salsa (it’s a lot!)


1/2 large onion, roughly chopped

1 clove garlic

1 jalapeno, deseeded and roughly chopped

28 ounce can diced tomatoes

1 10-ounce cans Rotel

1/4 teaspoon sugar

1 teaspoon salt

1 teaspoon cumin

large bunch of cilantro, just the leaves

1 lime, juiced

finely shredded Mexican cheese

tortilla chips

  1. Peel, chop, and prepare the vegetables.  Add to a large food processor.

  2. Add the vegetables, tomatoes, sugar, salt, cumin, cilantro, and lime juice.

  3. Pulse until blended and combined.

  4. Stir together salsa and cheese in a 3:1 ratio in a decorative bowl. Example - 1 1/2 cups salsa + 1/2 cup cheese.  Enjoy with chips!

  5. The remainder keeps nicely in mason jars in the refrigerator for at least a week.

Easy Salsa and Cheese | Pale Yellow

Chicken and Broccoli Slaw Salad

Tracy Byrne

Chicken and Broccoli Slaw Salad | Pale Yellow

As you know I like to make big batches of lunches and breakfasts to portion for the week.  Using prepared broccoli slaw is an easy way to add veggies without any chopping.  I love it in buffalo chicken salad and this another delicious version.  Rotisserie chicken makes the salad even easier!

Chicken and Broccoli Slaw Salad | Pale Yellow

This was another staple during my Whole 30.  The salad was everything needed to be satisfying for lunch: crispy, crunchy, fresh, filling, and tasty. This is a great salad to make one night and enjoy throughout the week.  The salad keeps well for several days.

Chicken and Broccoli Slaw Salad | Pale Yellow

Print the recipe!

Chicken and Broccoli Slaw Salad

Pale Yellow Original

Yield - 8-10 side servings, 4-5 serving meal servings

 

1/4 cup raw pepitas (shelled pumpkin seeds)

1/4 shelled raw sunflower seeds

1 juicy lemon

1/4 cup champagne vinegar

1/4 cup extra virgin olive oil

salt + pepper

1 small rotisserie chicken

1 bag broccoli slaw mix - 12 ounce bag

1 medium apple, I used honey crisp

  1. Add the pumpkin and sunflower seeds to a dry sauté pan and cook for about 5 minutes over low heat until toasted and slightly browned. Watch carefully and shake the pan often.

  2. To a large bowl add the lemon juice, vinegar, oil, and a generous addition of salt and pepper.  Whisk together.

  3. Use your hands to shred the chicken. I remove the skin and include the light and dark meat.

  4. Add the broccoli slaw mix

  5. Thinly slice and chop the apple into matchsticks.  Add to the bowl.

  6. Add in the majority of seeds, leaving a few to the side for garnish.

  7. Toss to mix and taste for seasoning. Add as needed seasoning as needed; if the salad seems dry, add more oil and vinegar. Sprinkle the remaining seeds on top for garnish.

  8. Cover and refrigerate. The salad is best after 4-6 hours. Let the flavors marry.  This is definitely a make ahead dish!

Chicken and Broccoli Slaw Salad | Pale Yellow

Banana Almond Chia Pudding

Tracy Byrne

Banana Almond Chia Pudding | Pale Yellow

Back when I was doing a Whole 30, this was my breakfast staple.  It's still a part of my regular rotation but now I add some oatmeal and nix the almonds.  I like breakfasts that are easy to make in large batches, refrigerate, and throw in my lunch bag.

Banana Almond Chia Pudding | Pale Yellow

I don't know about you, but I don't want to eat breakfast first thing in the morning.  Usually I drink my coffee while I get ready in the morning and eat breakfast while I check my email at work.

Banana Almond Chia Pudding | Pale Yellow

As it is still the start of the new year, I know most of us are trying to eat healthier, myself included.  I have a balance of healthy breakfast and lunch followed by chaos once I get home from work.  The strategy is not working well, but deeply satisfying!  Anyway, start your days healthy with some easy, tasty breakfast pudding!

Banana Almond Chia Pudding | Pale Yellow

Print the recipe!

Banana Almond Chia Pudding

Pale Yellow Original

Yield - 4 8-ounce servings


1/2 cup chia seeds

1/4 cup almond butter

1 ripe banana

12 ounce can light coconut milk, shaken

whole, raw almonds for garnish

  1. Add the chia seeds, almond butter, banana, and coconut milk to a blender.  Blend until well combined.  The chia seed will stay mostly whole, that is okay.

  2. Add to 8-ounce mason jars and top with whole almonds.  

  3. Refrigerate overnight or at least six hours.

Banana Almond Chia Pudding | Pale Yellow

Brownie Batter Puppy Chow

Tracy Byrne

Brownie Batter Puppy Chow | Pale Yellow

Sometimes I stand in my kitchen eating the first bite of something I've made, and I think to myself, damn Tracy, you're a great baker!  Even though this recipe does not require any baking, it is still amazingly good.

Brownie Batter Puppy Chow | Pale Yellow

I definitely ate half the amount myself and took the rest into work to stop myself from eating the rest.  It was enjoyed by all, it's that addictive!  It's a winner of a recipe and after enough batches of puppy chow, I can make it quickly with minimal mess!

Brownie Batter Puppy Chow | Pale Yellow

I first saw brownie puppy chow at a gas station while on my Michigan travels, it was good, but not great.  After scoping around the internet I could not find a recipe for brownie batter puppy chow that sounded good enough, so this is what I came up.  Enjoy!  I certainly did!

Brownie Batter Puppy Chow | Pale Yellow

Print the Recipe!

Brownie Batter Puppy Chow

Adapted from Cookie Butter Puppy Chow

Yield - 2 quarts

 

1 stick (1/2 cup) unsalted butter

1 1/2 cups dark chocolate chips

1/2 cup creamy peanut butter

9 cups rice Chex cereal

1 box brownie mix of your choice

  1. Melt the butter, chocolate chips, and peanut butter in a large bowl set on top a pot of simmering water.  Heat and stir until melted.

  2. Slowly add the Chex cereal to the melted chocolate and stir gently until all the cereal is covered.

  3. Divide the brownie mix between two gallon bags.  Divide the chocolate covered cereal between the two bags, close, and shake until all the cereal is covered.

  4. Refrigerate to harden the puppy chow and then enjoy!

Brownie Batter Puppy Chow | Pale Yellow


Eggnog Shortbread

Tracy Byrne

Eggnog Shortbread | Pale Yellow

I love eggnog.  It's not a guilty pleasure, because it's not something I feel guilty about!  Moderation is key, so this year I splurged on a fancy, $7 a quart eggnog from my grocery service.  The eggnog is delicious my friends!

Eggnog Shortbread | Pale Yellow

In the past, there have been plenty of recipes featuring eggnog, but none were eggnog-gy enough.  These cookies have plenty of delicious, eggnog flavor!  So much flavor!!!  The secret - eggnog oil/extract.  I'm not a fan of single-use, hard to locate ingredients, but if you love eggnog, a few drops of this liquid gold will make your heart happy!

Eggnog Shortbread | Pale Yellow

For this years FB Cookie Swap, I wanted something simple, but tasty, and these cookies were perfect!  Not only were they good enough to send, they were so good I made another batch keep for my own cookie tray!  This great event not only raises money for Cookies for Kids' Cancer, but it allows you to receive three batches of cookies in the mail!  A great way to connect and share!

FB Cookie Swap

I sent cookies to to Shana of Shana Was Here, Jenn at Not Starving Yet, and Rachel from Bakerita.  In return there were orange/chocolate chip & chocolate walnut cookies from A Less Processed Life, ginger shortbreads & tea from Live Bake Love, and decorated sugar cookies from Couture Palate.  Thank you ladies!

Eggnog Shortbread | Pale Yellow

Whether you are making these cookies to send, keep, or share, they are perfect for the holidays and should definitely be added to your Christmas cookie tray!  Trust me, this recipe is here to stay!

Eggnog Shortbread | Pale Yellow

Print the Recipe!

Eggnog Shortbread

Adapted from Alexandra’s Kitchen

Yield - 3-4 dozen cookies


1 cup unsalted butter, room temperature

1/2 teaspoon Kosher salt

1/2 cup light brown sugar

1 teaspoon eggnog oil

1/2 whole nutmeg (small), grated

2 2/3 cups flour

6 ounces good quality white chocolate

1 teaspoon coconut oil

  1. In the bowl of a stand mixer, add the butter and cream until the butter is pale yellow.

  2. Add the salt, brown sugar, eggnog oil, and 1/2 of a freshly grated nutmeg to the bowl.  Mix until light and fluffy.

  3. Add in the flour and mix until the dough comes together.  It will be a shaggy dough.

  4. Place a rectangle of parchment paper on a jelly roll pan and press the dough on top.  You will need to work the dough to press it in place to fill the whole pan, it will be a thin layer.

  5. Poke randomly with a fork and place in the refrigerator for an hour.

  6. Preheat the oven to 325 ˚F.

  7. Bake for 20-25 minutes or until the dough just begins to brown.  Immediately remove from the shortbread from jelly roll pan on the parchment paper and cut into squares.

  8. Transfer and let cool completely on a wire rack.

  9. Melt the white chocolate and coconut oil in a double boiler.

  10. Transfer to a disposable piping bag (or baggie) and snip a small hole.  Pipe zig-zags over the top of each cookie.

Eggnog Shortbread | Pale Yellow

Amaretto

Tracy Byrne

Amaretto | Pale Yellow

I'm in the middle of Christmas cookie chaos and am covered in butter and sugar.  Literally, I have batter on my sleeve and my socks stick to the floor.  Also, I spilled a pan of easy turtles inside my oven and am avoiding cleaning it out.  Luckily, other treats are coming out of the oven in one piece!

Amaretto | Pale Yellow

And, in the best of news, I'm break from grad school for the next two months.  FFFRRREEEEEEEEEEEEDDDDOOOOMMMM!!! I feel light and stress free.  Plus, the Whole 30 side affect of a low tolerance is over.  It's wine time again.  And old fashioned time.  Clearly I was motivated to make my own alcohol.

Amaretto | Pale Yellow

For this month's Secret Recipe Club I visited the lovely Nichole from Cookaholic Wife.  I, too, love the beach!  There were so many great recipes to choose from, but when I saw a recipe for homemade amaretto, I was sold.  My goal is to make all the booze possible, so with limoncello, whiskey, and Irish cream under my belt.  This is well worth the effort and so tasty.  Perfect for gifting or keeping for yourself!

Amaretto | Pale Yellow

Print the Recipe!

Amaretto

Adapted from Cookaholic Wife

Yield - 14 ounces


3/4 cup water

1/2 cup sugar

1/4 cup brown sugar, packed

1 tablespoon almond extract

1 teaspoon vanilla extract

1 cup quality vodka, I used Absolut

  1. Add the water and both sugars to a small saucepan and heat until the mixture boils.  Turn off the heat and let cool for 15-20 minutes.

  2. Stir in the extracts and vodkas until well combined.

  3. Pour into bottles and enjoy responsibly!

Amaretto | Pale Yellow

Eggnog Pudding Shots

Tracy Byrne

Eggnog Pudding Shots | Pale Yellow

Do you want to be the favorite at Christmas this year?  Do you want everyone to eagerly await your entrance?  Do you want to be invited to all the parties?  Do you want to have the most Christmas cheer? Of course you do!

Eggnog Pudding Shots | Pale Yellow

If you answered yes to any or all of these questions, this is the recipe for you!  Easy, no baking, tasty, and filled with bourbon.  We're in the holiday spirit now!  These are creamy, flavorful, and have just a touch of delicious bourbon.

Eggnog Pudding Shots | Pale Yellow

Pudding shots are so much classier than a pudding shot because they come with a cookie spoon.  Totally classy!  I brought these to our annual Christmas Eve feast and they were all gobbled up.  The great thing about Christmas Eve is even though the cousins are all in their twenties or thirties, we are still resigned to the kids table. #KidsTableForLife.  Make these happen this December!

Eggnog Pudding Shots | Pale Yellow

Print the Recipe!

Eggnog Pudding Shots

Adapted from That’s So Michelle

Yield - 30 1 1/2-ounce shots


1 box (3.5 ounces) instant vanilla pudding

3/4 cup eggnog

1/2 cup Bailey’s Irish Cream

1/4 cup bourbon, rum, or brandy (I used bourbon, always bourbon)

8 ounces Cool Whip, thawed

1/2 teaspoon freshly grated nutmeg + more for topping

30 vanilla wafers for serving

  1. Whisk together the pudding and eggnog in a large bowl, the mixture will be thick.  Whisk in the Bailey’s and bourbon.

  2. Fold in the cool whip.

  3. Transfer the mixture to a piping bag (the easiest way to fill the cups) and fill the cups leaving a 1/4 inch opening at the top.

  4. Grate fresh nutmeg over the top and cover the lids.  Place in the freezer until serving.

  5. For service remove the lids and place a vanilla wafer in each cup to use as a spoon.

  6. Enjoy responsibly!

Eggnog Pudding Shots | Pale Yellow

Mint Chocolate Pudding

Tracy Byrne

Mint Chocolate Pudding | Pale Yellow

We could could call this lazy-man parfaits.  Swap a brownie for some cream filled cookies and instead of individual dishes, one large dish for family-style serving.  This is a great make ahead dish for any holiday function.  It's as easy to make as it is to serve.  Not to mention, it's tasty!

Mint Chocolate Pudding | Pale Yellow

I have two assignments left for grad school and I did one today, but I'm saving one for tomorrow, i.e. procrastination at its finest.  Instead I've been baking cookies, decorating for the holidays, and watching The Hunger Games.  I want to go see The Mocking Jay Part II this week, so I figure it is best to prepare myself.  Have you seen it?

Mint Chocolate Pudding | Pale Yellow

This Monday is a special addition of Secret Recipe Club - holiday treats.  I had the lovely Micha over at Cooking Mimi.  There were so many cookie and dessert choices to choose from, but being primarily a baking blog, I've baked so much!   This pudding recipe sounded perfect for Christmas with the peppermint and chocolate.

Mint Chocolate Pudding | Pale Yellow

Everything about this pudding dessert is simple and lovely whether you make individual dishes in cute little glass bowls or in one larger dish.  I halved the original recipe, but if you wanted to feed a crowd, double or even triple it!  I had a little bit at home to try it and then took the rest to work where we polished it off in two days during lunch!  It's Christmas baking time!  Get out your stretchy pants!!

Mint Chocolate Pudding | Pale Yellow

Print the Recipe!

Mint Chocolate Pudding

Adapted from Cooking Mimi

Yield - 8-10 servings

  • 14-20 mint chocolate sandwich cookies (I used Trader Joe’s Candy Cane Joe Joes)
  • 1 1/4 cup milk (I used sugar-free cashew milk)
  • 1/4 cup + 1 tablespoon sugar
  • 1/8 cup dark cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • additional crushed sandwich cookies and/or crushed candy canes for garnish, optional
  1. Separate the cookies leaving one side with the cream filling and the other side empty.  Place the cookies cream side up in a 9” pie plate.  Fit as many cookies as possible in a single layer, do not worry about holes.

  2. To a heavy bottomed sauce pot add the milk, sugar, cocoa powder, cornstarch, and salt.  Stir and heat on a medium-low flame for about ten minutes or until the mixture begins to bubble and thickens.  This is a process you want to babysit.

  3. Turn off the heat and add the butter, peppermint extract, and 1/2 teaspoon vanilla extract to the pot and stir until well combined and the butter is melted.

  4. Pour the mixture over the cookies in the pie plate and smooth to evenly cover.

  5. Arrange the naked cookie halves over the pudding in a single layer.

  6. Cover with plastic wrap directly touching the cookies/pudding and refrigerate for at least an hour before proceeding to the next step.

  7. Add the heavy cream, sugar, and vanilla to the bowl of a stand mixer with a whisk attachment.  Beat until you have reached stiff peaks.

  8. Spread over the cooled pudding/cookie mix and refrigerate for at least 4 hours before serving.

  9. To garnish, sprinkle the top with crushed cookies and/or candy canes.  Wait to garnish until right before serving to preserve the crunchiness.
Mint Chocolate Pudding | Pale Yellow
SRC | Pale Yellow