Holiday

Pumpkin Pecan Ice Cream Pie

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

Pumpkin Pecan Ice Cream Pie went down in the Lemon & Mocha kitchen and it was as amazing as it sounds (and looks)! When I was brainstorming what desserts I wanted to share for Thanksgiving I knew I was going to make the Pumpkin Cheesecake Trifle, but I wasn’t sure about my second dessert. Usually for Thanksgiving everyone immediately thinks of pie and my pie-loving husband has converted me into a pie fan over the years. I don’t like to share recipes on Lemon & Mocha that I’m not 100% satisfied with and while I have made a bunch of really great tasting pies, I wouldn’t say I’ve perfected them yet. However, there is one type of pie I have perfected, if I say so myself, and that is ice cream pie.

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

I have made many, many ice cream pies over the years and I’ve shared a few on here as well, although not nearly enough! I’ll work that into the schedule for 2019. Graham crust, cookie crust, ganache-topped, candy filled, cake filled – you name it, I’ve whipped it up. I may have even eaten a slice or two. Clearly I’m kidding, many, many slices have been consumed, all in the pursuit of perfection though.

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

This Pumpkin Pecan Ice Cream Pie is a nice break from the traditional Thanksgiving dessert table and the big bonus is that it’s so easy. Like so easy I even waited until the week of Thanksgiving to share it because you barely need any time to put it together. Although it is quick to make, it does require at least eight hours of freezing time so definitely read the instructions all the way through and plan accordingly.

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

The base of this ice cream pie is a regular graham base with some cinnamon and ground ginger mixed in for that warm spiced holiday feel. Then we have pumpkin ice cream. You could certainly make your own and if you need a recipe I have had great success with all of David Lebovitz’s recipes from The Perfect Scoop. I had just come back from my vacation last week so I went the easy store-bought route, especially since so many brands have delicious-sounding pumpkin flavors right now. I bought the Talenti pumpkin gelato; it was really creamy, packed with rich pumpkin flavor and even had pie pieces in it – bonus!

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

On top with have whipped cream and homemade sugared pecans. These pecans are tossed in egg whites and pumpkin pie spices then baked. They are so addictive, especially when they’re warm, so it was really difficult saving them for this pie! I find that ice cream tends to be a universal crowd pleaser and I know from experience there’s a lot of ice cream crazed families out there so this is the perfect Thanksgiving dessert. Although I highly recommend pumpkin ice cream you could certainly substitute a different ice cream flavor of your choice, just don’t skip those candied pecans! Enjoy!

Pumpkin Pecan Ice Cream Pie  |  Lemon & Mocha

Pumpkin Pecan Ice Cream Pie
 
Yield: 8-10 servings
Ingredients
for the pie
  • 1½ cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon, divided
  • 1 quart pumpkin ice cream or gelato
  • 2 cups whipped topping, such as Cool Whip (see note)
for the pecan topping
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 egg white
  • ½ teaspoon vanilla extract
  • 4 ounces pecan halves
Directions
for the pie
  1. You have two pan options here. The first is a spring form pan lined with plastic wrap. Sometimes I like doing it this way so it’s easy to pop it out and put the pie on a cutting board for a nice even cut or onto a platter. The second option is to make the pie directly in a glass pie pan. If you’re doing option two (directly in the pie pan) and want a firmer crust bake the graham crust at 350 degrees F for 5 minutes then let cool completely before adding the ice cream.
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, the granulated sugar, the ground ginger and 1 teaspoon of the cinnamon. Pour into the prepared pie dish and press down with your fingers or the bottom of a measuring cup to make an even crust layer, going slightly up the sides of the pie dish. Don't go too high up or the crust on the bottom won't be thick enough. Put in the fridge for 2 hours or the freezer for 1 hour before the next step.
  3. Scoop the pumpkin ice cream or gelato into the graham crust. If you want to make the ice cream easier to spread, beat it with a stand mixer for a minute. Spread the ice cream into an even layer then let set in the freezer for 8 hours or overnight.
  4. Combine the whipped topping with the remaining 1 teaspoon of ground cinnamon. Spread on the firm ice cream pie. When you’re ready to serve, top with the pecan topping.
for the pecan topping
  1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the brown sugar, granulated sugar, cinnamon and cloves.
  3. In a medium mixing bowl, beat the egg white and vanilla until frothy. Add the pecan halves then toss to coat. Add the sugar mixture and combine to coat. Place on the prepared baking sheet and spread out the pecans. Bake for 1 hour, tossing the pecans on the pan about every 15 minutes. Let cool before placing on top of the pie when ready to serve.
Notes
If you want to use homemade whipped cream, follow these instructions. In a cold metal bowl of a stand mixer or in a large cold metal mixing bowl with a hand mixer, use cold beaters to beat 1 cup cold heavy whipping cream, 2 tablespoons of granulated sugar and the remaining teaspoon of cinnamon until stiff peaks form. Do not top put on the ice cream pie until you’re ready to serve it. You can make the whipped cream a day or two ahead, just store it in the fridge until you’re ready to serve then lightly beat with a whisk before topping the pie.

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Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Hi everyone! Matt and I got back from our Japan vacation early Sunday morning. I’m a few days behind, but I’m finally checking in with you all! We had an amazing time – the sites were unreal and the food was beyond delicious! I am planning to eventually put together a food guide so I’m looking forward to sharing more of our trip with you all. In the meantime, I’m going to be posting a few pictures on Instagram over the next few weeks so make sure you’re following me! Now, let’s dive into today’s recipe in preparation for the day after Thanksgiving.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These, my friends, are Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce. Fluffy potato rolls are stuffed with leftover turkey, tangy cranberry barbecue sauce, a quick maple mayo and gooey cheese. You bake them in the oven so the tops get golden with just a bit of crispy cheese on top. I may have made these sliders with Thanksgiving in mind, but they would also be perfect for tailgating, Super Bowl parties or an everyday Friday night.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Have you made pull-apart sliders before? They are one of my favorite ways to serve an easy, casual meal. You cut a set of rolls open and lay them flat in a baking pan. Then you add your toppings like it is one big piece of bread before adding the top half of the roll set. They get baked away and then it’s time to eat! I usually let them cool for a minute then cut them in the pan so the sliders are easier to actually pull-apart without the filling getting yanked out every time someone grabs one.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These are designed to use up you leftover Thanksgiving turkey and cranberry sauce since having those two dishes meal after meal can get a little boring. Gooey, cheesy sliders are definitely not boring and the sweetness of the maple mayo with the tanginess of the cranberry sauce balances perfectly. You can really use any kind of rolls for these, but I love potato rolls since they are so buttery and fluffy. I was only going to eat one or two of these sliders, but I couldn’t help gobbling them up with Matt over the next couple days.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

I hope you enjoy these sliders! What Thanksgiving leftovers are you looking forward to the most?

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce
 
Yield: 9 sliders
Ingredients
  • 2 tablespoons mayonnaise
  • 1 teaspoon maple syrup
  • 2 tablespoons barbecue sauce
  • 2 tablespoons cranberry sauce
  • 9 dinner rolls, cut in half
  • 1½ cups roasted turkey pieces
  • ¾ cup shredded mozzarella, plus more for topping
  • 1 tablespoon butter
Directions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the mayonnaise and maple syrup. Set aside.
  3. In another small bowl, combine the barbecue sauce and cranberry sauce. Set aside.
  4. Place the bottom halves of the dinner rolls into an 8 x 8” square baking pan. Evenly spread on the maple mayo. Top with the turkey pieces, then the shredded mozzarella. Spoon the cranberry barbecue sauce over top. Put the top half of the rolls on.
  5. Melt the butter. Spread the butter over the tops of the rolls then sprinkle some extra shredded mozzarella on top. Bake in the oven for 15 minutes, or until the tops are golden brown and the cheese is melted.

 

 

Warm Mushroom Barley Salad

Warm Mushroom Barley Salad  |  Lemon & Mocha

Every time I make a dish with mushrooms in it, it immediately becomes one of Matt’s new favorite dishes. I’m also mushroom obsessed, but Matt is on a whole other level. When I ask him what he wants me to make, his answer is always “that <insert name of food here> with the mushrooms.” This Warm Mushroom Barley Salad was no exception. The reason I’m telling you all this is because I was distracted with getting ready for our Japan trip and I couldn’t think of what to write for this recipe so Matt said, “just tell them that I love it.” Haha! That would be my shortest post ever – Matt loves this dish. The end.

Warm Mushroom Barley Salad  |  Lemon & Mocha

I love cooking with different grains and was excited to discover how much I liked pearled barley a few years ago. It has a nice chewy texture and a slightly nutty taste that pairs really well with the sautéed mixed mushrooms. You can use any mushrooms you want for this, but since it’s the star ingredient I recommend a mix of a few that are maybe a bit different from your usual cremini or white mushrooms. I used a combination of cremini, shiitake and oyster mushrooms.

Warm Mushroom Barley Salad  |  Lemon & Mocha

The Warm Mushroom Barley Salad is a simple dish, but simple is good. Especially around the holidays, then simple is really good. You can make this dish ahead of time and warm it in the microwave or serve it right from the stove-top without using any precious holiday oven space.

Warm Mushroom Barley Salad  |  Lemon & Mocha

Since it’s simple, feel free to jazz it up further with some of your own obsession ingredients. It would taste so good with some caramelized onions, some kale or even some garlicky chicken sausage – yum! Or just keep it as is and enjoy!

Warm Mushroom Barley Salad  |  Lemon & Mocha

Warm Mushroom Barley Salad
 
Yield: 4-6 servings
Ingredients
  • 1 cup pearled barley
  • 4 tablespoons olive oil, divided
  • 1 pound mixed mushrooms, chopped
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
Directions
  1. Bring a medium saucepan of water to a boil. Add the pearled barley then cook for 30 minutes, drain.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half the mushrooms for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Then remove the mushrooms to a large mixing bowl. Reheat the skillet over medium-high heat with another tablespoon of olive oil. Add the garlic and the other half of the mushrooms, cook for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Remove the mushrooms to a large mixing bowl.
  3. To the mushrooms add the drained barley, the lemon juice, parsley and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Don’t be afraid to salt! Serve warm or room temperature.

Recipe slightly adapted from Food & Wine.

Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

Another Wednesday, another recipe full of pumpkin-goodness! I have two fairly simple desserts recipes that are both big crowd-pleasers that I’ll be sharing with you in time for Thanksgiving. Spoiler: they both include pumpkin! I love pie at Thanksgiving, but sometimes I want something a little different.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

I discovered this Pumpkin Cheesecake Trifle two years ago and it became an instant favorite. I’m a sucker for a good trifle, especially one that involves angel food cake, because they’re so light, which is perfect for after a big holiday meal. The Summer Berry Trifle is a classic, but I wanted a go-to trifle during the fall and winter months as well.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

This Pumpkin Cheesecake Trifle recipe is super easy and has just three layers. The first is the angel food cake. You can buy store-bought angel food cake, make it from a box mix or make your own homemade version. I personally like to stick to the box mix version since you just mix it with water and bake – crazy easy! One of these days I’ll try a homemade angel food cake, but when I’m throwing it into a trifle and busy with other holiday prep the box mix is good enough for me.

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

The next layer is a pumpkin cheesecake filling. Yes, it’s as incredible as it sounds. It’s creamy, warmly spiced and packed with pumpkin flavor. Finally, we have a cinnamon whipped cream because whipped cream is amazing, but cinnamon whipped cream is on the next level. I used whipped topping, but I included instructions for homemade whipped cream as well so feel free to use whichever you prefer!

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

I used this 7.5” trifle bowl from Crate and Barrel, which as you can see is bursting at the top so you could definitely get away with a larger trifle bowl not looking too empty. Or just pile more cinnamon whipped cream on top! Enjoy!

Pumpkin Cheesecake Trifle  |  Lemon & Mocha

Pumpkin Cheesecake Trifle
 
Yield: 8-10 servings
Ingredients
  • 1 prepared angel food cake (I use a box mix), cut into chunks using a serrated knife
  • 4 cups whipped topping, see note
  • 16 ounces cream cheese, light or regular
  • 15 ounces pure pumpkin
  • ¾ cup brown sugar
  • 1 tablespoon pumpkin pie spice, plus more for topping
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
Directions
  1. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy. Add the pumpkin, brown sugar, vanilla and pumpkin pie spice then beat until combined. Fold in 1⅓ cups whipped topping.
  2. Combine the remaining 2⅔ whipped topping with the ground cinnamon.
  3. Layer ⅓ of the angel food cake chunks into the bottom of the trifle bowl. Top with ½ of the pumpkin mixture, smooth into an even layer. Top with ⅓ of the cinnamon whipped cream, smooth into an even layer. Repeat the layers two more times so that you end with the whipped cream on the top. Sprinkle with a dusting of pumpkin pie spice then refrigerate until ready to serve.
Notes
If you would prefer to use homemade whipped cream instead of whipped topping, you will need 4 cups of whipped cream. Beat 2 cups of cold heavy cream with ¼ cup granulated sugar and 1 teaspoon ground cinnamon until stiff peaks form.
Box mix tip: I don’t have an angel food cake pan so when I make the box mix for this recipe I use a 9x13” pan. I put parchment paper on the bottom then bake it at 350 degrees F for 35 minutes. The top should be golden brown and not sticky. Then turn the pan upside down using 4 cans of the same height under each corner and let it stay like that until it cools. Once it’s mostly cooled, run a butter knife around the edges then the cake should fall right out.

Recipe slightly adapted from Mom on Timeout.

Fall Spinach and Arugula Salad with Tahini Dressing

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

I’m going to shock you all right now by letting you know that I’m obsessed with this salad. As I’ve mentioned here before, I am not a big fan of salads unless they are loaded with stuff. This salad doesn’t have a ton of stuff, but the goodies it does have on top are just the right stuff. Cue New Kids on the Block. This Fall Spinach and Arugula Salad with Tahini Dressing is the ultimate culmination of a few recipes I’ve shared recently. I made the Roasted Turmeric Spiced Cauliflower and the Crispy Roasted Chickpeas with this fall salad as my main intention, but they were so good on their own that I figured they deserved their own posts, too.

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

We’ve also already seen this creamy and tangy tahini dressing before on the Roasted Vegetable Quinoa Bowls. The dressing pairs really well with spiced and tender roasted vegetables so I knew it would be perfect over the Roasted Turmeric Spiced Cauliflower.

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

If you haven’t made the Roasted Turmeric Spiced Cauliflower dish yet, you need to make it soon! Preferably to eat on top of this awesome salad. The spices aren’t hot spicy, they are warming spices, which I like to think of as warming you from the inside out, similar to how you might describe a cozy bowl of soup. I threw some red onion in with the cauliflower to get caramelized. I love the flavor onion brings to dishes, but oftentimes raw onion is too pungent for me. Roasting the onion slices really mellows the onion flavor and brings out a nice sweetness to them.

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

Matt and I had this salad with our dinner and the next day I had it for lunch with some deli turkey slices on top. One great thing about this salad is that it tastes so good whether the cauliflower is warm out of the oven or cold right from the fridge.

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

I created this salad with Thanksgiving in mind. I think it is a great way to have a healthy salad option that complements the fall Thanksgiving flavors better than your typical garden salad. Also, you can make it ahead and serve it cold so that’s always a bonus for the holidays! Enjoy, everyone!

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Chickpeas and Tahini Dressing  |  Lemon & Mocha

Fall Spinach and Arugula Salad with Turmeric Roasted Cauliflower, Crispy Roasted Chickpeas and Tahini Dressing
 
Yield: 4 servings, ⅔ cup of dressing
Ingredients
for the salad
  • 2 heads cauliflower, cut into florets
  • ½ large red onion, cut into large strips
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 4 cups spinach
  • 4 cups arugula
  • ¼ cup crispy chickpeas
for the dressing
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
Directions
for the salad
  1. Preheat the oven to 425 degrees F. Line a large baking sheet with nonstick aluminum foil and set aside.
  2. Place the cauliflower florets in a mixing bowl. In a small bowl, combine the olive oil, cumin, turmeric, smoked paprika, garlic powder, salt and ground black pepper. Pour over the cauliflower florets and toss to completely coat. You may want to really rub the tops of the cauliflower florets in the mixture to get them completely coated.
  3. Place the coated cauliflower florets on the prepared baking pan and spread them out. Bake for 20 minutes, then add the red onion to the baking sheet with the cauliflower, lightly tossing. Continue to bake for another 20-25 minutes, or until the cauliflower is tender and browned. Make sure the onion doesn’t burn. Top with the chopped fresh parsley.
  4. Add the spinach and arugula to a large mixing bowl or salad bowl. Top with the turmeric roasted cauliflower, the roasted red onions and the crispy chickpeas. Serve with the dressing on the side.
for the dressing
  1. Whisk together the dressing ingredients or mix in a high-speed blender until smooth.