Once October hits I am all about the pumpkins. Not just pumpkin flavors, like Friday’s Pumpkin Spice Latte Whoopie Pies, but actual pumpkins. My house is usually covered in them during this time of year, from actual pumpkins on our doorstep, pumpkin wreath on our door, indoor ceramic pumpkins, fabric pumpkins, wood signs with pumpkins… you get the idea!

One other form of pumpkin I look forward to this time of year are mellowcreme pumpkins. Yes! Those corn syrup, sugary pumpkin candies that look like candy corn, but taste way better. The little sugar bombs are creamy on the inside and look so adorable right before you snarf them down. I have tasted plenty that taste waxy so the brand you buy is key in them actually tasting delicious or not. My go-to is Zachary’s, which can be difficult to find, but I can usually find them at the Christmas Tree Shop. I normally hate Brach’s, however, I believe they may have changed their recipe, including adding honey, and I bought a bag this year that was actually pretty good.

The reason we’re buying these cute sugary pumpkin candies is so we can make cute nostalgic haystack treats! Did you have these when you were a kid? I haven’t had them for years and years, but I was dying to make some.

Butterscotch flavored chips are melted down and then mixed together with creamy peanut butter, mini marshmallows and crunchy chow mein noodles. You drop them onto a baking sheet to make little haystacks; don’t forget to plop a little mellowcreme pumpkin onto each one! The combination may sound a bit strange, but they are buttery, sweet, crunchy and crazy addictive. I couldn’t stop eating them!

It’s a good thing I made only a half batch, which you can easily do. The recipe below will make about seventy haystacks so you will probably want to halve it as well unless you are making them for a party or a large group of people. Some recipes substitute peanuts for the mini marshmallows, but I love the soft and gooey texture they add. Have you ever had these fun and tasty treats before?

Butterscotch Pumpkin Haystacks

 

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Yield: about 70 haystacks

Ingredients

• 11-ounce bag of butterscotch flavored morsels (about 1⅔ cups)
• ¾ cup creamy peanut butter
• 3½ cups miniature marshmallows
• 2 5-ounce cans chow mein noodles
• 1-2 bags pumpkin mellowcremes

Directions

1. Line 2 baking sheets that will fit in your fridge with wax paper and set aside.
2. Melt the butterscotch morsels using either a double boiler or a microwave. If you’re using a double boiler, melt the morsels over medium heat, stirring occasionally, then skip to the next step. If you’re using a microwave, heat the morsels in a large microwave-safe bowl for 30 seconds. Stir then continue to microwave and stir in 15 second increments until they’re melted.
3. Stir in the peanut butter and the mini marshmallows. Stir in both cans of the chow mein noodles until completely coated. Spoon little stacks onto the prepared baking sheets, adding a pumpkin mellowcreme to each stack. Put in the fridge to set completely.
4. Once set, you can either store at room temperature or in the fridge.

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Lauren Uncategorized 2 Comments

Happy October! I know it’s been October since Tuesday and I’ve already posted since then, but now that I’m sharing a pumpkin recipe with you all it feels more official. I’m super unique and love pumpkin recipes in the fall. Especially baked goods because the smell that fills up the kitchen is amazing.

Food Network Magazine stayed true to the season and made their October cookies these Pumpkin Spice Latte Whoopie Pies. I’ve made whoopie pies in the past, but they turned out a little dense so I was curious to see how their pumpkin spice version would stack up.

First of all, I love that the cookies for these whoopie pies are so cute and little! Especially because once you sandwich two together with some filling it ends up being quite a lot so they really are the perfect size.

Second, they are moist, definitely not dense and packed with pumpkin spice goodness! I ate one on its own while it was still warm and it was so good. Kind of like a little pumpkin cake in a cookie shape.

The filling is a coffee buttercream, which is a delicious combination with the pumpkin flavoring. Don’t forget the fun fall sprinkles to roll them in!

Pumpkin Spice Latte Whoopie Pies

 

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Yield: 15-16 2" whoopie pies

Ingredients

for the cookies

• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ teaspoon vanilla extract
• 1 large egg, at room temperature
• 1 cup pure pumpkin puree

for the filling

• 2 tablespoons milk
• 2 teaspoons instant coffee granules
• 12 tablespoons unsalted butter (1½ sticks), at room temperature
• 2 cups confectioners’ sugar
• ¼ teaspoon salt
• Fall sprinkles or nonpareils, for decorating

Directions

for the cookies

1. Preheat oven to 375 degrees F, making sure to position oven racks in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda and salt.
3. In the bowl of a stand mixer or in the large bowl with a hand mixer, beat the butter, granulated sugar, brown sugar and vanilla on medium-high speed for 5 minutes, or until pale and fluffy. Add the egg, beat until combined. Add the pumpkin puree and beat on low speed until combined, scraping the sides of the bowl as needed. Add the flour mixture and beat on low until just combined.
4. Scoop 1½ tablespoon mounds of batter onto the prepared baking sheets, about 2 inches apart. Use damp fingers to shape them into rounds. Alternatively, use a piping bag fitted with a ½-inch round tip to pipe 1½-inch rounds of batter. Bake for 14-16 minutes, switching the pans halfway through baking. They are done when they’re golden and the tops spring back with lightly pressed. Let the cookies cool for 5 minutes on the baking sheet set on a wire cooling rack then transfer to a wire cooling rack to cool completely. Let the baking sheets cool slightly then repeat with the remaining batter.

for the filling

1. Combine the milk and instant coffee in a small bowl until the coffee dissolves.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, confectioners’ sugar and salt on low speed until combined. Increase the speed to medium-high and beat for 3 minutes, or until smooth. Add the milk mixture then beat on medium-low until smooth, about 1 minute, scraping the sides of the bowl as needed. Refrigerate for 20 minutes, or until slightly firm.
3. When the cookies are cool and the filling is slightly firm, sandwich about 1 tablespoon of filling between 2 cookies. Roll the edges in sprinkles. If the filling is too soft, refrigerate the whoopie pies for 30 minutes, but let sit at room temperature before serving.

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 Recipe adapted from January/February 2019 issue of Food Network Magazine.

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Lauren Uncategorized 2 Comments

I have some exciting news to share on Lemon & Mocha today: our little family is growing! Matt and I are expecting a baby boy in November! Yes, as in next month! We could not be more excited and I’m so happy to finally share this news with you all 😀 We took these photos back in early August when I was 26 weeks along; my bump is quite a bit bigger now! Counting down the days until we get to meet our little guy 😀

Lauren Uncategorized 10 Comments

Sometimes I have brainstorming sessions where I’ll think about meals I would want to eat, without putting much thought into how to go about the actual recipe. Or sometimes an idea for a dish just pops into my head and I’ll write it down and hope I know later what the heck I was even thinking about. I have little notes with food ideas in my phone, scattered on post-its and in random notebooks. One note that I wrote (who knows when) said, “provolone and pesto turkey meatloaf.” I would see it every now and then and think, “that sounds so good!” and then move on with whatever I was doing.

When I was looking through my Lemon & Mocha calendar trying to think of more dinner dishes I figured it was time to tackle my pesto and provolone meatloaf idea. I’m so glad I did because this turkey meatloaf is incredible! Forget whatever notions you have about ground turkey being dry or flavorless. This meatloaf is tender, moist and packed with creamy pesto and pockets of oozing cheese. Oh, and it’s decently healthy, which is always a fun bonus!

I took tips from two of my favorite ground turkey recipes: my Turkey Veggie Mushroom Burgers and my Baked Turkey Pesto Meatballs. We’re taking a cue from the burgers and swapping out the usual breadcrumbs for a healthy whole grain. Using quinoa as one of the binders is a healthy alternative that also helps the meatloaf be really moist.

As for the tip from the meatballs, we’re going right ahead and adding a whole bunch of pesto to the meatloaf mixture. Whether you use homemade or store-bought pesto, it’s hard to beat that fresh, garlicky flavor. Adding some to the ground turkey ensures flavor in every bite as well as helping to create a tender meatloaf.

But we can’t forget about the provolone part! I bought a block of provolone, cut some of it into chunks and worked those right into the meatloaf. While it was cooking I could see the little pockets of provolone oozing out and it smelled ridiculously good in our kitchen. I already know this recipe is going to get a lot of use with our family! I hope you all enjoy it as much as we did!

Pesto and Provolone Turkey Meatloaf

 

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Yield: 8 servings

Ingredients

• 2 pounds ground turkey, 90% lean
• ½ cup cooked quinoa
• ½ cup pesto
• ½ cup chopped provolone cheese
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside
2. Combine all the ingredients in a large mixing bowl. Be sure not to over-mix. Freeform the meatloaf onto the baking sheet. I usually make mine 4-5 inches wide and about 3-4 inches tall.
3. Bake for 1 hour or until it reaches an internal temperature of 165 degrees F. Let rest a couple minutes before taking the internal temperature. If desired, top with additional pesto and some shredded provolone during the last few minutes of baking time. Once the meatloaf is done, let rest 10 minutes before slicing.

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Lauren Uncategorized 2 Comments

I’m back with round two of these easy, make-ahead freezer burritos! If you missed my first post, Freezer Burritos: Chicken Verde, Mushroom, Kale and Brown Rice Burritos, make sure you go read it. It’s essentially part one of this post and it goes through all the tips and tricks for making your own healthy freezer burritos at home.

Today I’m sharing another variation that Matt and I have enjoyed: Slow Cooker Pork and Roasted Sweet Potato Freezer Burritos. They are stuffed with tender roasted pork and sautéed peppers and onions. I’ve also substituted spiced roasted sweet potatoes in place of the traditional rice. The pork and the sweet potatoes pair really well together. As promised, below are some protein, grain and filling ideas so you can mix and match to make your ideal freezer burritos. Do you have any favorites that I didn’t include below?

Protein

Shredded chicken
Sliced steak
Shredded salsa verde chicken
Slow cooker pulled pork
Seasoned taco meat
Refried beans
Drained black or pinto beans
Crumbled sautéed chorizo or sausage, drained
Scrambled eggs (breakfast burritos!)

Grain/Starch

Cooked brown or white rice
Lime cilantro rice
Cooked quinoa
Roasted sweet potatoes
Fire roasted corn, drained
Cooked lentils, drained

Filling

Sautéed peppers and onions
Sautéed mushrooms
Cooked kale or spinach greens, drained
Roasted broccoli
Roasted chiles, drained
Caramelized onions
Sautéed zucchini
Shredded cheese

Freezer Burritos #2: Slow Cooker Pork and Roasted Sweet Potato Freezer Burritos

 

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Yield: 8 burritos, plus extra shredded pork

Ingredients

• 2 pounds pork shoulder roast
• 2 onions
• ½ teaspoon dried oregano
• 2 large sweet potatoes, scrubbed clean
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• ⅛ teaspoon chili powder
• 1 tablespoon olive oil
• 2 red bell peppers, stems removed
• 8 tortillas
• ⅓ cup shredded mozzarella or colby jack cheese, optional
• Salt and pepper
• Cooking spray
• Salsa, for serving

Directions

1. Season the pork all over with salt and pepper. Add to the slow cooker. Chop one of the onions and add to the slow cooker, along with the dried oregano. Add 3 tablespoons water then slow cook on low for 8 hours or high for 4 hours. When the pork is done and cooked through, remove from the slow cooker to a cutting board. Leave the onion and juices behind, discard. When the pork is cool enough to handle, shred. Let cool completely or put in the fridge to use later. You will have leftover pork after making the burritos - eat or freeze in a freezer bag for later.
2. Roast the sweet potatoes. Preheat the oven to 425 degrees. Line a baking sheet with nonstick aluminum foil and set aside. You can peel the sweet potatoes if you prefer; I always leave them unpeeled. Cut the sweet potatoes into ½-inch rounds then cut each round into pieces so you have roughly ½-inch diced pieces. Place the sweet potato pieces on the prepared baking sheet in an even layer and spray with cooking spray. Sprinkle the garlic powder, ground cumin, paprika and chili powder over top. Season with salt and pepper and toss to coat. Bake until tender and slightly caramelized, about 28-35 minutes, tossing about every 15 minutes. Let cool completely or put in the fridge to use later.
3. Cut the remaining onion in half then cut into slices. Slice the bell peppers. Heat 1 tablespoon of the olive oil over medium-high heat in a large sauté pan. Add the sliced onions and peppers, season with salt and pepper. Sauté until soft and lightly charred, about 7-8 minutes. Remove from the heat and let cool completely or put in the fridge to use later.
4. When you’re ready to make the burritos, make sure all your ingredients are room temperature or cold. Place the first tortilla on a plate. Add some shredded pork in a lengthwise strip towards the bottom of the tortilla closest to you. Top with some sweet potatoes and then some peppers and onions. Top with some cheese, if using. Fold in each side then take the bottom of the tortilla closest to you and tightly roll it up and over the filling. Continue to roll up the burrito, tightly, tucking in the sides additionally as needed. Wrap in plastic wrap or aluminum foil. Set aside and repeat for the remaining tortillas and fillings. Place all the rolled burritos in a labeled gallon freezer bag and place in the freezer.
5. To heat: Remove the burrito from the freezer. Remove and discard the plastic wrap or aluminum foil. Place the burrito on a microwave safe plate and microwave at 70% power for 3 minutes. Sear the burrito in a sauté pan lightly sprayed with cooking spray over medium-high heat for 1 minute on each side, until lightly browned. If you don’t want to sear your burrito, microwave for a total of 5 minutes instead of 3. Serve with salsa.

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Lauren Uncategorized 0 Comments