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» Pale Yellow

Cream together butter and sugar until 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

Guava Swirl Vanilla Ice Cream

Tracy Byrne

Guava Swirl Vanilla Ice Cream | Pale Yellow

The girls of Fulton street had a lovely tradition of potluck suppers and one delightful part was when Nichole would bring bread from Big Booty Bread Co.  Their bread and snacks were delicious and our favorite was the guava swirl bread.

Guava Swirl Vanilla Ice Cream | Pale Yellow

When I found guava paste in the grocery store for a dollar (a $1!!!!) I bought some and knew something fun would come of it.  I thought about making a bread, but I decided to expand and make ice cream.  Since Nichole was going to be in town to celebrate her big 3-0, guava ice cream in her honor sounded perfect.

Guava Swirl Vanilla Ice Cream | Pale Yellow

The ice cream is rich and creamy.  The vanilla base if perfect.  Guava paste is melted and spread throughout adding sweet fruitiness.  The ice cream is familiar, flavorful, and refreshing.  You should definitely get on the guava train!

Guava Swirl Vanilla Ice Cream | Pale Yellow

Print the Recipe!

Guava Swirl Vanilla Ice Cream

Adapted from Ample Hills Creamery Cookbook

Yield - 1 quart


3/4 cup sugar

1/2 cup skim milk powder

1 2/3 cups whole milk

1 2/3 cups heavy cream

1 vanilla bean, split

3 egg yolks

14 ounces guava paste

splash of water

  1. Place the bowl of your ice cream maker in the freezer.

  2. Add the sugar, milk powder, and whole milk into a medium sauce pot.  Whisk to combine and all the milk powder is dissolved.  Stir in the heavy cream.

  3. Split the vanilla bean and scrape the seeds into the pot.  Add the bean as well.

  4. Heat the mixture on a low temperature until it comes to 110 ˚F.  Stir frequently, this takes 5-10 minutes. Remove from the heat.

  5. Beat the egg yolks until pale yellow.  Temper the eggs by adding the hot mixture a little at a time into the eggs while stirring.  

  6. Add the egg mixture to the rest of the hot mixture and whisk together on low heat.

  7. Continue to whisk periodically until the mixture thickens and reaches 165 ˚F.  This took about 30 minutes.

  8. Strain through a fine sieve and refrigerate overnight.

  9. The next day, add the guava paste and water to a small sauce pan.  Heat and stir until the mixture is smooth and pourable.  Let cool.

  10. Churn your ice cream according to your manufacturer's directions.

  11. Line a loaf pan with plastic wrap.  Place about a third of the ice cream at the bottom and spoon a layer of cooled guava paste (about half the paste) over the ice cream.  Repeat for a second layer.

  12. After the third layer of ice cream, dollop the remaining guava paste.  Use a butter knife to swirl the ice cream and guava together without mixing.

  13. Cover with plastic wrap and then foil.  Freeze until hard.

Guava Swirl Vanilla Ice Cream | Pale Yellow

Chocolate Toffee Mini Cupcakes

Tracy Byrne

Chocolate Toffee Mini Cupcakes | Pale Yellow

In June my office had a little bake-off.  And not to brag or anything, I won!  These are officially award-winning cupcakes!  It's good that I won because I was talking a lot of smack and after tasting all the entries, I began to get worried.  The office has some great bakers!

Chocolate Toffee Mini Cupcakes | Pale Yellow

The flavor combination was based on one of our favorite office treats chocolate covered pretzels with toffee pieces.  They are available at the local grocery store right by the checkout lanes and are tempting to grab for an afternoon pick me up!  Its the type of snack that you grab every time you walk by.  I knew the flavor combo would be a winner with my staff to say the least.

Chocolate Toffee Mini Cupcakes | Pale Yellow

Not that I am expert by any means, but I did have a strategy for the bake-off.  First, with all the desserts, I wanted mine to be small and easily served.  No scooping or presenting here.  Second, the flavor combo needed to have a salty/sweet balance and be palatable to a wide range tasters.  Finally, my dessert had to be adorable.

Chocolate Toffee Mini Cupcakes | Pale Yellow

Mini cupcakes with a little pretzel on top fit the bill perfectly!  The chocolate cake bottom is my favorite because it is moist, tender, and full-proof.  The toffee frosting is sweet and smooth.  Together the cupcake is tasty and a winner.  I would definitely make another batch of these little guys!

Chocolate Toffee Mini Cupcakes | Pale Yellow

Print the Recipe!

Chocolate Toffee Mini Cupcakes

Adapted from Chocolate Covered Cherry Mini Cupcakes

Frosting from The Cookery Wife

Yield - 36 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 1/2 tablespoons buttermilk powder*

1/4 teaspoon salt

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla

3/8 cup water*

1/3 cup hot coffee

 

Toffee Frosting

1/2 cup unsalted butter

1 cup packed dark brown sugar

1/4 teaspoon salt

6 tablespoons milk

2 cups powdered sugar

1 teaspoon vanilla

chocolate covered toffee pretzels for garnish

  1. Cupcakes - Preheat the oven to 350 ˚F.  Line the mini cupcake tin with paper liners.

  2. Add the flour, cocoa powder, sugar, soda, powder, buttermilk 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 water in a small bowl and add to the dry ingredients.  Mix until just combined and then scrape down the sides of the bowl.  

  4. Add the hot coffee slowly until well combined.  Turn the mixer to high and beat together for 20 seconds.

  5. Fill cupcakes liners with 1 tablespoon of batter and bake for 10-12 minutes or until a toothpick inserted into a cupcake comes out clean.

  6. Turn the cupcakes out of the tin and allow to cool completely before frosting.

  7. Frosting - Add the butter to a small saucepan and melt.  Add in the sugar and salt and whisk to combine.  Continue to whisk until the mixture comes to a boil.  Allow the mixture to boil for two minutes stirring the whole time.

  8. Remove from the heat and whisk in the milk.  Return to the heat and allow the toffee to come back to the boil.  Keep whisking.  Once brought to the boil, turn off the heat and allow the toffee to cool completely.

  9. In a stand mixer with a whisk attachment, beat the toffee until it becomes a paler brown.  Add the powdered sugar in half-cup intervals, whisking in between.  Beat in the vanilla and scrape the bowl as needed.

  10. If the frosting is too soft, refrigerate for 10-20 minutes and then re-whisk.

  11. Assembly - Add the frosting to a large piping bag with a star attachment.  Pipe a star on each cupcake.

  12. Cut pretzels in half and place half of each pretzel on the cupcake.

  13. If it is summer and your apartment is hot & humid, immediately store in the refrigerator!

*If you do not want to use buttermilk powder, substitute 3/8 cup buttermilk for the powder + water.

Chocolate Toffee Mini Cupcakes | Pale Yellow



Maple Mustard Pork Loin

Tracy Byrne

maple mustard pork loin | pale yellow

Post take two.  Fun story.  I had this entire post written and was adding photos and then somehow clicked away.  And lost everything.  E.V.E.R.Y.T.H.I.N.G.  It's been an unproductive day, I kind of needed the win from one item on the to-do list!

maple mustard pork loin | pale yellow

Meat in a crockpot is a simple dinner with minimal effort.  I use my crockpot surprisingly often for pulled pork, chicken, soups, and chili.  Every busy person needs a few crockpot recipes in their back pocket for easy and healthy meals.

maple mustard pork loin | pale yellow

While I was on the Whole 30 I really wanted sugar, not just candy and treats and things, but the ability to use sugar/sweeteners in recipes.  It not only adds flavor, but changes the texture of whatever you are cooking.  Limiting sugar in processed food is understandable, but a little maple syrup for as a flavor enhancer is a great idea!

maple mustard pork loin | pale yellow

For this month's Secret Recipe Club I had Loy of Grandma Loy's Kitchen.  She has a number of cookie recipes, desserts, and dinner ideas but I settled on this pork since I had some in the freezer.  It is so impressive that ladies of all ages are in SRC!

maple mustard pork loin | pale yellow

This pork loin is as tasty as it is easy to prepare.  The maple-mustard flavor is strong and delightful, while the pork is tender and moist.  This simple dinner is one that everyone should have ready to go, all you need is the pork in the freezer and the rest of the ingredients are pantry staples.  It's dinner time!

maple mustard pork loin | pale yellow

Print the Recipe!

Maple Mustard Pork Loin

Adapted from Grandma Loy’s Kitchen

Yield - 3-4 servings


1/2 cup maple syrup

1/4 cup balsamic vinegar

1/4 cup dijon mustard

salt + pepper

1 apple

1 medium onion

1 lb pork tenderloin


1 tablespoon cornstarch

4 tablespoons cold water

  1. Add the maple syrup, vinegar, mustard, salt, and pepper to a bowl and whisk together.

  2. Slice the onion and apple into thin pieces and place in the bottom of a crockpot.

  3. Place the pork on top and and spread the maple syrup mixture on the pork loin.  Flip over the pork loin and spread the rest maple syrup mixture on top.

  4. Cover the crockpot and cook on low for four hours or until an internal thermometer reads 160 ˚F.

  5. Remove the pork and set on a cutting board to rest.  Strain the liquid from the onions and apples, set the apples and onions aside.

  6. Add the liquid to a small saucepan and simmer on low heat.

  7. Meanwhile, mix the cornstarch and the water into a slurry.  Add to the juices on the stove and stir continuously until the gravy thickens.  Remove from the heat.

  8. Slice the pork and serve on a platter with the apples and onions and gravy.

maple mustard pork loin | pale yellow

Brown Butter and Toffee Chocolate Chip Cookies

Tracy Byrne

brown butter toffee chocolate chip cookies | pale yellow

I made these cookies two years ago.  Imagine that.  I have gone months without blogging, yet I have recipes sitting in the draft folder.  Whoops.

brown butter toffee chocolate chip cookies | pale yellow

The pictures were take in my old style, in my old apartment, in my old corner in the living room.  Light was limited in Park Slope.  The Rockaways offer more light options; in the living room, in the kitchen, even in my bedroom if the mood suits me.  The cookies were made when I had the energy to store recipes up just because, life before starting grad school again!

brown butter toffee chocolate chip cookies | pale yellow

Back when I had roommates, we could power through a batch of these, no need for sharing with the outside world!  Those were good days! 

brown butter toffee chocolate chip cookies | pale yellow

So here are the cookies now, exposed to the light of the internet in all their tasty glory.  You can't really go wrong with browned butter, toffee bits, and chocolate chips!  They are soft and chewy and delightful.  Whether you have roommates or not, I think you should make yourself a batch of cookies tonight!

brown butter toffee chocolate chip cookies | pale yellow

Print the Recipe!

Brown Butter and Toffee Chocolate Chip Cookies

Adapted from Bakergirl

Yield - 48 2-tablespoon cookies

1 cup (2 sticks) + 1 tablespoon unsalted butter, room temperature

1 cup sugar

1/2 cup packed brown sugar

1 1/2 teaspoons vanilla

1 egg + 1 yolk

2 1/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

10 ounces bittersweet chocolate chips

8 ounce crushed toffee bits

coarse grey sea salt

  1. In a small saucepan, add 1 stick of butter and brown.  Set aside to cool slightly.
  2. In a stand mixer with a paddle attachment beat together the remaining butter and sugars until pale yellow for about 3 minutes.  Beat in the vanilla and browned butter.  Beat until light and creamy.
  3. Beat in the eggs.  Scrape the bowl as needed.
  4. Sift together the flour, salt, and baking soda onto wax paper.  Add to the creamed mixture on low speed.  Mix in the chocolate chips and toffee bits.
  5. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 ˚F.
  7. Use a 2-tablespoon scoop to portion the dough on parchment lined baking sheets.  Sprinkle sea salt on top of each cookie.
  8. Bake for 10-12 minutes or until the cookie just begin to brown.  Transfer to a wire rack to cool completely.
brown butter toffee chocolate chip cookies | pale yellow

Whole 30 - Week 4

Tracy Byrne

And we are done!  I'll do a post in a few weeks showing some of my favorite recipes I used, but here is the final wrap-up of meal plans.  Let's hope I don't go crazy today on wine, Halloween candy, and pizza!

Whole 30 Meal Plane | Pale Yellow

Day 23:

  • Baked eggs with roasted broccoli & cauliflower and spinach; chicken sausage; coffee with cashew milk
  • Chili with leftover pulled pork; half an avocado; roasted cauliflower
  • CHIPOTLE!! Carnitas with pico, salsa verde, guacamole, and lettuce; apple cider
Whole 30 Meal Plane | Pale Yellow

Day 24: 

  • Baked eggs with roasted broccoli & cauliflower and spinach; turkey and ham cold cuts: apple with almond butter; coffee with cashew milk
  • Massaged kale salad with leftover chicken thighs, artichokes, tomato, avocado, nut/seed mix, and apple
  • Spaghetti squash; roasted broccoli
Whole 30 Meal Plane | Pale Yellow

Day 25:

  • 2 eggs over easy; tomato; avocado; turkey + ham cold it's; half an apple; coffee with cashew milk
  • Chicken tenders; roasted veggies; banana/cocoa/cashew milk smoothie
  • Chicken and broccoli slaw salad; chicken and veggie kabab (not pictured); la croix 
  • Warm spiced apple cider
Whole 30 Meal Plane | Pale Yellow

Day 26:

  • Banana-almond chia pudding; banana/cocoa/cashew milk smoothie; coffee with cashew milk 
  • Turkey and ham roll-ups with tomato, avocado, & mustard; roasted veggies 
  • Spaghetti squash with mushrooms, sausage, & chicken tenders
Whole 30 Meal Plane | Pale Yellow

Day 27:

  • Banana almond chia pudding; coffee with cashew milk
  • Massaged kale salad with chicken, apple, and avocado; pistachios
  • Coconut flour chicken tenders; oven baked sweet potato fries; roasted broccoli and cauliflower
Whole 30 Meal Plane | Pale Yellow

Day 28:

  • Banana almond chia pudding; strawberry-pineapple cashew milk smoothie; coffee with cashew milk
  • Spaghetti squash with mushrooms and chicken sausage; roasted broccoli and cauliflower
  • Chicken and broccoli slaw salad; apple
Whole 30 Meal Plane | Pale Yellow

Day 29:

  • Banana almond chia pudding; chicken sausage; coffee with cashew milk
  • Kale salad with turkey, apples, avocado, and sunflower seeds; dill pickles
  • Coconut coated chicken tenders with mustard; apple with almond butter, sweet potato oven fries
Whole 30 Meal Plane | Pale Yellow

Day 30:

  • 2 eggs over easy; ham; coffee cashew milk
  • Chili; apple
  • Vegan pesto spaghetti squash with grilled chicken

Pumpkin Pie Overnight Oatmeal

Tracy Byrne

Pumpkin Pie Overnight Oatmeal | Pale Yellow

There are few things better than prepared breakfasts. Hearty breakfasts that can be grabbed, thrown in your bag and taken to work.  A breakfast that can sustain you until your late lunch at 1:30/2.  Overnight oats are that type of breakfast.

Pumpkin Pie Overnight Oatmeal | Pale Yellow

Especially when they are fancied up with my favorite ingredients for fall like cinnamon, nutmeg, cloves, ginger, allspice, and pumpkin.  Especially when they taste you're eating pumpkin pie for breakfast!

Pumpkin Pie Overnight Oatmeal | Pale Yellow

Now that fall is in full swing, let's get in the pumpkin game!  For breakfast, for dinner, forever!

Pumpkin Pie Overnight Oatmeal | Pale Yellow

Print the Recipe!

Pumpkin Pie Overnight Oatmeal

Pale Yellow Original

Yield - 2 servings

2/3 cup canned pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves

pinch of salt

1 tablespoon brown sugar

4 tablespoons chia seeds

1 cup oatmeal, old fashion oats

4 tablespoons maple syrup

1 1/2 cups unsweetened almond milk

  1. Mix all the ingredients together in a large bowl.
  2. Mix well and divide between two pint-sized mason jars.
  3. Store in the fridge overnight to set up.
  4. Enjoy hot or cold.  To heat, remove the metal lid and microwave in 30-second intervals, stirring in between until the oatmeal reaches your desired temperature.

Namibia II

Tracy Byrne

This summer I visited Namibia to study cheetah conservation.  Below is an assignment for my graduate program expressing my overarching take-away from the program.  There were many amazing moments, but this summarizes my change in attitudes, beliefs, and understandings.

Namibia II | Pale Yellow

A 4:30 am airport pickup is early.  Dean picks me up and laughs at my luggage.  It's a lot, but I "need" it all.  I'm going to Africa after all to work with cheetahs and see wildlife.

Namibia II | Pale Yellow

 Finally arriving in Windhoek after twenty hours of travel.  The expanse of land is immense.  There is red dirt everywhere with sparse trees.  I’m here, I’ve made it, I’m ready to experience it all.  Driving through Namibia to Otjiwarongo, everyone on the bus can spot the wildlife except for me; I’m starting to fell discouraged. 

Namibia II | Pale Yellow

 We arrive at Cheetah Conservation Fund, and I see them, not one, but many cheetah.  My first African wildlife in Africa has been seen.  How could I not realize how small cheetahs are?  They are quite unassuming.  Their speed enables them to catch their prey, but their size leaves them undefended.  Assumptions are made, cheetahs are killed, they are not perpetrators, but they are the victims.

Namibia II | Pale Yellow

 Cheetahs are legally allowed to be killed for trespassing on the land of farmers in Namibia.  It is thought that cheetahs are responsible for the killing of livestock and seen as a threat.  Genetic evidence and hair analysis through cheetah scat shows cheetahs rarely kill livestock and choose other prey (Marker et al, 2003).

Namibia II | Pale Yellow

 Cheetahs are threatened because they have lost their land; there are limited places for them to roam and 90% of cheetahs have habitats on farmlands.  Cheetahs are threatened due to a lack of understanding by humans, there is not one simple solution.  We can change the threatened status of cheetahs.  Knowledge can change the fate of cheetahs.  Holistic, multi-pronged strategies are the driving force of successful conservation.

Namibia II | Pale Yellow

 And yes, I eventually saw wildlife!

 Citation:

Marker, L. L., Muntifering, J. R., Dickman, A. J., Mills, M. G. L., & Macdonald, D. W. (2003). Quantifying prey preferences of free-ranging Namibian cheetahs.  South African Journal of Wildlife Research, 33(1), 43-53.

 

 

 

 

           

 

Whole 30 - Week 3

Tracy Byrne

Three-quarters of the way through, I can make it, right?!?!

Whole 30 Meal Plan | Pale Yellow

Day 16: 

  • Sweet potato; banana; turkey slices; coffee with cashew milk
  • Pulled pork; broccoli slaw; dill pickles
  • Rostiseree chicken; roasted broccoli; smashed red skin potatoes; apple cider
image.jpg

Day 17: 

  • Three scrambled eggs in ghee; turkey slices; banana; coffee with cashew milk
  • Lunch on the go: dill pickles; turkey slices; cashews
  • Rostiseree chicken; roasted broccoli; smashed red skin potatoes; apple cider
image.jpg

Day 18: 

  • Two eggs scrambled with spinach and turkey; half an apple with tahini and coconut
  • Baked chicken thighs with artichokes and onions; roasted broccoli and cauliflower; apple cider
  • Pulled pork nachos with homemade, pan fried plantains and guacamole
image.jpg

Day 19: 

  • Banana-almond chia pudding; coffee with cashew milk (didn't actually eat the apple)
  • Pulled pork; roasted broccoli & cauliflower; smashed red skin potatoes
  • Chicken and broccoli slaw salad 
image.jpg

Day 20: 

  • Almond-banana chia seed pudding; banana; coffee with cashew milk
  • Chicken and broccoli slaw salad; apple
  • Chicken thighs with artichokes and onions; baked sweet potato
image.jpg

Day 21: 

  • Almond/banana chia seed pudding; banana; coffee with cashew milk
  • Chicken and broccoli slaw salad; apple with almond butter
  • Apple cider; raw pistachios
  • Chicken thighs with artichokes and onions; roasted broccoli
image.jpg

Day 22: 

  • Almond-banana chia pudding; apple; coffee with cashew milk
  • Chicken and broccoli slaw salad; tomato stuffed with smashed avocado
  • Spaghetti squash with chicken sausage, mushrooms, and red sauce; roasted cauliflower

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting - Dairy Free

Tracy Byrne

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting {Dairy Free} | Pale Yellow

We have a bad habit at work.  Around 1:30 everyday Mr. Softee pulls up right in front of our building.  For those of you not in the know, Mr. Softee is an ice cream truck.  There is an elementary school next door that lets out at 2:30 and the goal is to get to the truck before the kids.  Usually the ice cream man gives us a sweet deal on cones.  My favorite is a swirl dipped in rainbow sprinkles or vanilla dipped in cookie sprinkles or a chocolate dipped in chocolate or anything!

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting {Dairy Free} | Pale Yellow

Anyway, I tried to recreate the feeling of an ice cream cone here, dairy free.  One of our co-workers is dairy free and does not get to participate in office goodies, so I wanted one she could enjoy.  Swapping regular butter for Earth Balance was quite simple and almond yogurt is delicious.  Allergy-friendly baking is getting easier every day.

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting {Dairy Free} | Pale Yellow

The cupcakes use my favorite vanilla cupcake as a base and a simple chocolate frosting.  A liberal use of sprinkles gives the cupcakes fun and fancy.  There can never be too many sprinkles!  Everything is moist, tender, and sweet.  With or without dairy, these cupcakes are lovely!

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting {Dairy Free} | Pale Yellow

Print the Recipe!

Sprinkle Explosion Vanilla Cupcakes with Chocolate Frosting - Dairy Free

Adapted from Tie Dye Cupcakes

Yield - 11 cupcakes


Vanilla Sprinkle Cupcakes

2/3 cup sugar

1 vanilla bean

1/2 + 1/3 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons vegan butter (Earth Balance), room temperature

1 egg + 1 yolk

2 tablespoons almond yogurt, vanilla

3 tablespoons vegetable oil

1/2 cup vanilla almond milk


Chocolate Frosting

3/4 cup (12 tablespoons) vegan butter (Earth Balance), room temperature

1/2 teaspoon salt

1 teaspoon vanilla

1 cup dark cocoa powder

3 cups powdered sugar

1/3 cup vanilla almond milk

sprinkles for garnish

  1. Cupcakes - Preheat the oven to 350 ˚F and line cupcake tins with liners.

  2. Add the sugar to the bowl of a stand mixer with a paddle attachment.  Split the vanilla bean and scrape the seeds into the sugar.  Massage the vanilla into the sugar.  Add the flour, baking powder, soda, and salt to the bowl.  Mix on low speed to combine.  Add the butter to the flour and mix until crumbly.

  3. In a small bowl whisk together the egg, yogurt, oil, and vanilla.  Add to the stand mixer and mix until just combined.  Pour in the milk and beat until smooth.

  4. Use a 2-tablespoon scoop to portion the dough into the cupcake liners.

  5. Bake for 15-17 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the tin and let cool completely on a wire rack.

  6. Frosting - Beat the butter until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add the salt, vanilla, and cocoa powder.  Mix on low until the cocoa is incorporated.

  7. Add the powdered sugar in 1 cup increments with a splash of almond milk in between.  Mix on high after each addition.  Beat for another 3 minutes until the frosting is light and fluffy.

  8. Assembly - Add the frosting to a piping bag with a star tip and pipe the frosting on to each cupcake.  Roll the tops of the cupcakes in sprinkles!

Whole 30 - Week 2

Tracy Byrne

Yay for week two, half-way over.  The second half of this week was rough; I felt despondent and tired and wanted to give up.  Every fast food joint has me craving burgers, tacos, pizza, etc.  I want wine.  Only 15 more days, I can do it, right?

Whole 30 Meal Plan | Pale Yellow

Day 9:

  • Chia pudding with coconut; apple pie Lara bar; coffee with cashew milk
  • Turkey wraps with lettuce, tomato, avocado; pistachios; half an apple
  • Cobb salad with carrots, tomato, avocado, turkey, nut/seed mix, and hard boiled egg
  • Chocolate mouse (full-fat coconut milk + almonds + cocoa powder + 2 bananas)
Whole 30 Meal Plan | Pale Yellow

Day 10:

  • Three scrambled eggs in ghee (fantastic!) with turkey and guacamole; half an apple; coffee with cashew milk
  • Two bunless hotdogs; seltzer
  • Chili over a roasted sweet potato with avocado
  • Apple chips with an almond butter drizzle; apple cider
Whole 30 Meal Plan | Pale Yellow

Day 11:

  • Two eggs with sweet potato hash; banana; coffee with cashew milk
  • Chili with tomato and avocado; broccoli slaw with pecans
  • Bunless burger with mushrooms and onions; green salad
  • Apple chips; apple; pecans
Whole 30 Meal Plan | Pale Yellow

Day 12:

  • "English breakfast" - two hard boiled eggs, tomato, avocado, mushrooms; banana; coffee with cashew milk
  • Pulled pork with broccoli slaw; dill pickle; chocolate mouse
  • Chili; simple side salad
Whole 30 Meal Plan | Pale Yellow

Day 13:

  • Chia pudding with berries and coconut; coffee with cashew milk
  • Butternut squash with nut/seed mix; apple
  • Pulled pork on broccoli slaw; pickles
  • "Milkshake" - frozen banana + cocoa powder + almond butter + cashew milk
Whole 30 Meal Plan | Pale Yellow

Day 14:

  • Chia berry pudding with seed/nut mix; banana; coffee with cashew milk
  • Chili with avocado; seed/nut mix
  • Carrots and guacamole; turkey lunch meat; apple chips
Whole 30 Meal Plan | Pale Yellow

Day 15:

  • Chia berry pudding with nut/seed mix; banana; coffee with cashew milk
  • Butternut squash soup with nut/seed mix; roast sweet potato; apple chips
  • Turkey wraps with spinach, tomato, avocado, and mustard

Butternut Squash Soup

Tracy Byrne

Butternut Squash Soup | Pale Yellow

As you know, I am in the middle of a Whole 30 and one thing needed to make the process go smoothly is easy meals for grabbing and going.  Soup is simple to make in large quantities and freeze.  Lunch is a no-brainer when I can thaw a bag of soup and have lunch ready to go!

Butternut Squash Soup | Pale Yellow

The soup is as delicious as it is easy.  There are lots of veggies and their flavor shines.  The butternut squash is a beauty that my coworkers and I (along with the kiddos) grew in our garden. Butternut squashes were grown in abundance so there will be more butternut squash in my future.

Butternut Squash Soup | Pale Yellow

For this month's Secret Recipe Club, I was on the hunt for soups and stews.  Mary of Goodie Godmother has a whole category!  I had the butternut squash so I made this soup, but I'm sure I'll make this slow cooker chili soon!  Her blog is lovely and admire her former bakery in California!

As the weather gets colder, it is soup season, sweater season, and boot season.  I pulled out my boots and polished them nice and put the sandals up on the shelf, sad face.  Butternut squash soup is perfect for fall.  It's easy, tasty, and healthful!

Butternut Squash Soup | Pale Yellow

Print the Recipe!

Butternut Squash Soup

Adapted from Goodie Godmother

Yield - 7 2-cup servings


2 tablespoons extra-virgin olive oil

14 ounces mirepoix (1/2 onion, 3 carrots, 3 celery stalks finely minced)

1 medium sweet onion, roughly chopped

5 cloves of garlic, roughly chopped

1 medium butternut squash, peeled & chopped into cubes

salt + pepper

1 quart vegetable broth

2 bay leaves

5 fresh sage leaves roughly chopped

14 ounce can light coconut milk, shaken

chopped hazelnuts and fried sage for garnish


  1. Add the oil to a large pot or dutch oven.  Heat on low.

  2. Add the mirepoix mix and stir to coat.

  3. Chop the onion and add to the pot.  Stir and let cook on low until the veggies are soft and the onion transparent.

  4. Roughly chop the garlic and set aside.

  5. Peel and chop the butternut squash.  Add the garlic and squash to the pot.  Stir and let cook until you can smell the garlic.

  6. Sprinkle with salt and pepper generously, I used about 2 teaspoons salt and 15 grinds of pepper.

  7. Add the broth, bay leaves, and sage.  Cover and let simmer for 1-2 hours or until the butternut squash is fork tender.

  8. Let cool slightly and add the coconut milk.  Remove the bay leaves.

  9. Puree with an immersion blender (best option) or a food processor (not as great option, but I did it and it was messy).

  10. Garnish with chopped hazelnuts and fried sage if desired.

  11. The soup can be easily frozen.  To a quart baggie I added 2-cups and then froze flat to save space.  Soup for later!

Butternut Squash Soup | Pale Yellow

Whole 30 - Week 1

Tracy Byrne

Hi. Yes, I'm doing a Whole 30 with my maj Lynn. I wish we could be physically together to share meals and recipes, but the phone & moral support is excellent!

I eat food repeatedly whether or not I'm on a regime, so you'll see a lot of same. Makes things easier with less waste!  After six days the sugar withdrawal headaches finally went away.  When researching the Whole 30, they say the second week is the hardest, but hopefully this is not true.

Whole 30 Meal Plan | Pale Yellow

Day 1:

  • Chia pudding with mixed berries (frozen) an a seed/nut/coconut mix; coffee with cashew milk; banana
  • Butternut squash soup; hazelnuts
  • Filet mignon (seriously amazing!). roasted broccoli
  • Half an apple with almond butter
Whole 30 Meal Plan | Pale Yellow

Day 2:

  • Chia pudding with mixed berries (frozen) an a seed/nut/coconut mix; coffee with cashew milk; banana
  • Butternut squash soup with hazelnuts; half an apple
  • Steak salad with onion & tomatoes; roasted broccoli; smashed sweet potato
  • Warm apple cider
Whole 30 Meal Plan | Pale Yellow

Day 3:

  • Baked eggs with broccoli & onion; bacon; half an apple
  • Slow cooker pork loin; bacon fat roasted sweet potato; simple green salad
  • Turkey burger on spinach; cauliflower "rice" sautéed  with onion & peppers
  • Chocolate pudding (full-fat coconut milk + banana + cocoa + almond butter)
Whole 30 Meal Plan | Pale Yellow

Day 4:

  • Turkey burger with two fried eggs; half an apple; coffee with cashew milk
  • Unsweetened passion fruit tea
  • Guacamole with carrots; pork loin; mixed seeds and nuts
  • Spaghetti squash with mushrooms, marinara sauce, and chicken meatballs
  • Chocolate pudding (full-fat coconut milk + banana + cocoa + almond butter)
Whole 30 Meal Plan | Pale Yellow

Day 5:

  • Baked eggs with broccoli & onions; 2 pieces bacon; coffee with cashew milk; banana
  • Pork loin; sweet potatoes; half an apple
  • Spaghetti squash with mushrooms, marinara, and meatballs
  • Chocolate pudding (full-fat coconut milk + banana + cocoa + almond butter); nut/seed mix
Whole 30 Meal Plan | Pale Yellow

Day 6:

  • Chia pudding with nut/seed mix; banana; coffee with cashew milk
  • Butternut squash soup with nut/seed mix; guacamole and carrots
  • Pork fried "rice" (cauliflower) with extra veggies; half an avocado; apple cider
Whole 30 Meal Plan | Pale Yellow

Day 7:

  • Baked eggs with veggie mix; half an avocado; coffee with cashew milk
  • Pork fried "rice" with extra veggies; apple
  • Burger with lettuce, tomato, onion; truffle fries (not compliant :-(, oh well)
Whole 30 Meal Plan | Pale Yellow

Day 8:

  • Baked eggs with veggie mix; half an avocado; coffee with cashew milk
  • Turkey wraps with lettuce, tomato, and avocado; apple
  • Spaghetti squash with mushrooms, marinara, and meatballs
  • Chocolate mouse (full-fat coconut milk, soaked almonds, 2 bananas, cocoa powder)

Boozy Nutella Milkshake

Tracy Byrne

Boozy Nutella Milkshake | Pale Yellow

Sometimes you just need a milkshake.  And a drink.  So the best thing to do is stop at the store, buy lovely, inspired ingredients, and come home to make a boozy milkshake.  This adult thing isn't too bad...

Boozy Nutella Milkshake | Pale Yellow

I have a giant bottle of Frangelico left over from these cupcakes and it is constantly calling my name.  Since drinking straight hazelnut-liqueur is usually frowned upon, it needed to make its way into all the drinks.  Not a problem.

Boozy Nutella Milkshake | Pale Yellow

The milkshake is rich and tiny!  You taste the alcohol, the hazelnut, and the chocolate.  The flavors make sense and leave you utterly satisfied.  There really is nothing better after a long, hot day at work than a boozy milkshake.  I think you should start making them too!

Boozy Nutella Milkshake | Pale Yellow

Print the Recipe!

Boozy Nutella Milkshake

Yield - 1 serving


1 cup chocolate ice cream

1/4 cup Nutella

1/4 cup Frangelico

1/2 frozen banana

Pirouette cookies for garnish

  1. Add all the ingredients to a blender and blend on high until smooth.

  2. Pour into a nice glass and garnish with the cookies.

  3. Enjoy responsibly!

Boozy Nutella Milkshake | Pale Yellow