Lemon Tree Dwelling 2014-11-26T13:58:47Z http://www.lemontreedwelling.com/feed/atom Cathy Trochelman <![CDATA[Snickerdoodle Hot Cocoa]]> http://www.lemontreedwelling.com/?p=10049 2014-11-26T13:58:47Z 2014-11-26T13:52:06Z

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 Delicious rich Snickerdoodle Hot Cocoa, flavored with cinnamon, nutmeg, and vanilla and topped with cinnamon sugar whipped cream.

Snickerdoodle Hot Cocoa - made with white chocolate, cinnamon, nutmeg, and vanilla. Tastes just like a snickerdoodle cookie!

I’m sure at one point in my childhood I liked playing outside in the snow. One would think so…..right?? But honestly, for the life of me, all I can remember about it is being stuffed in a snowsuit in the freezing cold with plastic bags in my boots, snow in my gloves, a hat that would never stay on, and the constant threat of a cold, snowy face wash.

Snickerdoodle Hot Cocoa - made with white chocolate, cinnamon, nutmeg, and vanilla. Tastes just like a snickerdoodle cookie!

 I know that sounds like it must be my adult self talking….right? My childhood self probably loved playing outside in winter! If I was anything like my kids, I was probably constantly begging my mom to bundle me up so I could play in the snow….and I was probably also willing to push through the cold and snow and windburn and….ahem…..utter misery that it entails!

Snickerdoodle Hot Cocoa - made with white chocolate, cinnamon, nutmeg, and vanilla. Tastes just like a snickerdoodle cookie!

Clearly I am not the best outdoor playmate. Nonetheless, my kids adore being outside in winter….maybe even more than they do in summer! And ever since we had our first major snowfall, they’ve been taking every opportunity to get out there and have a good time (if that’s what you want to call it – haha)!

Snickerdoodle Hot Cocoa - made with white chocolate, cinnamon, nutmeg, and vanilla. Tastes just like a snickerdoodle cookie!

Of course, even I know that following every good romp in the snow, there MUST be the promise of hot cocoa. (I may not love the outdoor play time…..but I’m always willing to reconsider if it leads me to a delicious treat!) I’m especially willing to reconsider if the treat is (a)homemade and (b)a little something different…..and this Snickerdoodle Hot Cocoa is both! It starts with white chocolate and takes on the delicious flavors of snickerdoodles, which, if you ask me, is worth it every time. Even if it involves playing in the snow.

Snickerdoodle Hot Cocoa - made with white chocolate, cinnamon, nutmeg, and vanilla. Tastes just like a snickerdoodle cookie!

On a side note, do you see the adorable paper plates cups in the background? They’re from a new line called Cheeky, available at Target, and for every package purchased the company donates a meal to Feeding America! Best of all, the paper cups come with sleeves and tops and are perfect for hot drinks…..like hot cocoa….if you happen to find yourself outside this cold cold winter!

Snickerdoodle Hot Chocolate
 
Author:
Ingredients
  • 3 c. half & half (*can substitute with fat free half & half or lowfat milk)
  • ⅔ c. white chocolate, chopped
  • 1 cinnamon stick
  • ½ tsp. vanilla
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
Instructions
  1. Combine ¼ c. half & half, white chocolate, and cinnamon stick in a small saucepan.
  2. Heat on low, stirring constantly, until white chocolate is melted.
  3. Add remaining half & half and spices and heat through.
  4. Remove cinnamon stick before serving.

 

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Cathy Trochelman <![CDATA[Salted Chocolate Cherry Pistachio Bark]]> http://www.lemontreedwelling.com/?p=10022 2014-11-26T04:44:45Z 2014-11-24T16:14:58Z

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 Milk chocolate bark topped with dried cherries, roasted pistachios, and a touch of sea salt. Simple, delicious, and perfect for holiday gifting!

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

 Happy Monday, Friends! We are officially one month away from…..dare I say….Christmas Eve! Where does time go!? I’m sure some you are way ahead of me and already have your Christmas tree up, your Christmas baking started, your Christmas shopping halfway done. I’m giving myself until after Thanksgiving……which is suddenly only a few short days! Like I said – where does time go!?

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

 My goal for the Christmas season? To keep things simple. It’s actually something I’ve been working on in all areas of my life (maybe even to a fault!)….but with all that Christmas entails, it seems to me that simplicity is the only option.

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

My other goal? To involve my girls in as much of it as I can! Not only do they love being a part of things, but doing things together is really what the Christmas season is all about. It’s easy to lose track of, in the midst of holiday craziness, but I’m committed to making it happen. (Hold me to it!!)

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

 One of the best ways I know of to get the girls involved in Christmas prep? Baking with them! Of course, I use the term “baking” loosely…..because many of my favorite holiday recipes are actually no-bake. No-bake is quicker, better for gifting, easier for kids to help with, and just plain simpler. Exactly what I need!!

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

 And probably what you need, too. Because let’s be honest….who has the time for baking a hundred and one batches of cookies? Especially when you can make this delicious bark in 5 minutes flat. Yep – that’s right – 5 minutes! Just melt, pour, spread, and sprinkle…..and the kids can help with all of it! Easy peasy and delicious! The BEST kind of holiday treat!

Salted Chocolate Cherry Pistachio Bark - just 4 ingredients and ready in 5 minutes or less!

5.0 from 1 reviews
Salted Chocolate Cherry Pistachio Bark
 
Prep time
Total time
 
Author:
Ingredients
  • 16 oz. milk chocolate (I used Candiquik)
  • ¼ c. dried cherries
  • ¼ c. roasted, salted pistachios
  • ½ tsp. sea salt
Instructions
  1. Melt chocolate in a small saucepan or small bowl in the microwave.
  2. Line baking sheet with wax paper; pour chocolate onto pan and spread to desired thickness.
  3. Sprinkle with dried cherries and pistachios.
  4. Top with sea salt.
  5. Cool until chocolate has hardened.
  6. Break into irregular pieces.

 

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Cathy Trochelman <![CDATA[Cranberry Walnut Knots]]> http://www.lemontreedwelling.com/?p=9977 2014-11-23T16:52:53Z 2014-11-23T08:12:36Z

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Cranberry Walnut Knots made with Rhodes Dinner Rolls! These delicious little rolls are stuffed with dried cranberries and walnuts and topped with a brown sugar streusel to add a little sweetness to your Thanksgiving table!

Cranberry Walnut Knots made with Rhodes Dinner Rolls

And just like that……Thanksgiving is here! Are you ready? I must say – I went from feeling completely unprepared to feeling more or less ready, all in the course of a week. Which is great! So now it’s on to list making and grocery shopping and food prep….which is all a small price to pay for the feasting we’ll be doing come Thursday!

Cranberry Walnut Knots made with Rhodes Dinner Rolls

 As usual, we’ll be going directly from my parents’ to Jorden’s parents’…..so when I say feasting, I mean it! And the amount we’re responsible is so little, it’s almost crazy! Creamed corn and salad at one; spiced cranberry apple cider at the other. Like I said, a small price to pay for the feast that undoubtedly awaits us!

Cranberry Walnut Knots made with Rhodes Dinner Rolls

I’ve already decided I’m going to bring a little something extra to each meal. Something I know everyone will love, but no one will expect. Like these delicious little Cranberry Walnut Knots! Made with Rhodes Dinner Rolls, they literally couldn’t be easier. Just let ‘em rise, fill ‘em, roll ‘em, tie ‘em, and bake ‘em…..and you have a sweet little roll with a surprise inside!

Cranberry Walnut Knots made with Rhodes Dinner Rolls

I recently discovered that Rhodes products are made right here in Wisconsin! Which is great, not only because I love supporting local brands, but also because they’re available at nearly any grocery store in the state. Less running around makes me happy….especially the week of Thanksgiving! (For those of you not in Wisconsin, not to worry! Rhodes products are also available nationwide.)

Cranberry Walnut Knots made with Rhodes Dinner Rolls

 These babies are stuffed with dried cranberries, walnuts, brown sugar, cinnamon, and nutmeg, then topped with a simple streusel that crunches up when you bake it. Best of all, you don’t have to wait for dessert to eat them! They’re made for the meal! So along with all the savory goodness like turkey and stuffing and green beans and creamed corn, you can enjoy a little bite of sweetness. What’s not to love? Just be sure you make enough for leftovers…..because these little rolls are perfect for any time of day. (Black Friday breakfast, anyone??)

Cranberry Walnut Knots made with Rhodes Dinner Rolls

Cranberry Walnut Knots
 
Cook time
Total time
 
Author:
Ingredients
  • 10 Rhodes dinner rolls
  • ½ c. coarsely chopped walnuts
  • ½ c. dried cranberries
  • ¼ c. melted butter
  • ¼ c. brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 egg, beaten
  • For streusel topping:
  • 2 Tbsp. brown sugar
  • ¼ tsp. cinnamon
Instructions
  1. Remove 10 dinner rolls from package and allow them to rise according to package instructions.
  2. Once rolls are ready to use, prepare filling in a small bowl by combining walnuts, dried cranberries, melted butter, brown sugar, cinnamon,and nutmeg.
  3. Stretch dough into a flat 4-inch round and fill with approximately 4 tsp. prepared filling.
  4. Roll edges of dough around filling, overlapping to seal.
  5. Carefully squeeze dough to stretch into an 8 inch rope.
  6. Tie ends of dough together to form a knot.
  7. Place on lightly greased baking sheet.
  8. Tuck ends; brush rolls with beaten egg.
  9. Sprinkle generously with brown sugar and cinnamon streusel topping.
  10. Bake at 350 degrees 20-25 minutes or until golden brown.

 

This post is sponsored by Rhodes. All opinions are mine alone.

Rhodes logo

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Cathy Trochelman <![CDATA[Balsamic Citrus Green Beans]]> http://www.lemontreedwelling.com/?p=9981 2014-11-20T15:34:49Z 2014-11-20T15:34:49Z

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Green beans roasted with balsamic vinegar, fresh squeezed orange juice, crumbled goat cheese, and a touch of salt and pepper. These bad boys are delicious!

 Balsamic Citrus Green Beans

 So…..we had parent/teacher conferences the other night. And, lucky me, I was the parent who got to attend. Am I the only one who finds parent/teacher conferences super stressful? I find myself dreading them every time they come around…..like the conferences are somehow a critique of me instead of my kids……which, at this point, I guess they kind of are (!?)

Balsamic Citrus Green Beans

It’s silly, I know, to pretend I can be responsible for EVERY quality my kids possess (both good and bad)…..but at the same time, if I’m not responsible for them, who is?? Ahhhh – to be a mom…. Well, the good news is their teachers didn’t say anything about them I wouldn’t have said, myself. And, for the most part, they were extremely positive. There were, however, a few things that we could “work on”……..

Balsamic Citrus Green Beans

…..like Ellia’s timed math facts or Greta’s ability to follow directions or the fact that they have both been known to forget folders and books and assignments at home. But there was one thing that stood out among all the rest…..something that Greta’s teacher shared with me. Apparently she and her best little friend have taken to stopping in the bathroom after lunch to do whatever 6 year old girls might do. Which is not a big deal in and of itself….except for the fact that they are staying in there way past the time class starts again. Every day! And thinking it’s totally okay!

Balsamic Citrus Green Beans

 I must say – hearing this did NOT surprise me. But it DID make me shake my head and wonder where in the world this child came from! When I was her age, I wouldn’t have dared do something that could possibly get me in trouble…..and if the teacher had talked to me about it once, you better believe I would never do it again! Not so much with Greta. Something to work on. So, for now, I’m hanging my hat on the fact that at least my kids eat their green beans…..especially if they are roasted and otherwise deliciously flavored. So I guess we have that going for us….!

Balsamic Citrus Green Beans

Balsamic Citrus Green Beans
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 lb. green beans, washed and trimmed
  • 2 Tbsp. olive oil
  • 3 Tbsp. balsamic vinegar
  • ½ orange
  • 2 Tbsp. crumbled goat cheese
  • salt & pepper
Instructions
  1. Toss green beans with olive oil and spread on rimmed baking sheet.
  2. Roast at 400 degrees for 20 minutes.
  3. In a small bowl, combine balsamic vinegar and juice/pulp of ½ orange.
  4. Drizzle over beans and roast for an additional 2 minutes.
  5. Season with salt & pepper.
  6. Top with crumbled goat cheese.

Looking for more kid-approved veggies?

Rosemary Sweet Potatoes 7b

World's Best Cream Corn 1

 

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Cathy Trochelman <![CDATA[Crock Pot Spiced Cranberry Apple Cider]]> http://www.lemontreedwelling.com/?p=9767 2014-11-19T15:37:56Z 2014-11-19T15:37:56Z

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 Spiced Cranberry Apple Cider, made in a slow cooker and served up warm and delicious!

Cranberry Apple Cider 3

I know I’m not alone when I say IT’S COLD!!! It seems like no matter where you live, you most likely got hit by an unexpected cold snap this past week….and it just might have been a cold snap that involved snow! It has been snowing every day here since Saturday, and although we have less than an inch of total accumulation, the truth is it feels like WINTER…..and it’s only the middle of November!

Cranberry Apple Cider 1

Time to find all the winter boots, hats, scarves, and snow pants that are buried in the basement from last year. Time to pull out the slippers and robes for those nights when our 68 degree thermostat just doesn’t cut it. Time to prepare ourselves and our cars for winter driving (I’ve been trying to get an oil change appointment all week)! And, perhaps most importantly, time to stock up on warm beverages….!!!

Cranberry Apple Cider 2

There’s something about a warm beverage on a freezing cold day that makes everything better. Am I right?? I’ve been drinking mulled sangria like it’s going out of style….and as delicious as it is, I thought it might be nice to have something the whole family can enjoy. This Spiced Cranberry Apple Cider is perfect, and it would also be perfect for the holidays! Not only is it warm and rich and delicious…..but you can make a big batch of it in the morning and it will be ready to serve all day! So you can worry about more important things……like oil changes (!?)

 Cranberry Apple Cider 5

Crock Pot Spiced Cranberry Apple Cider
 
Prep time
Total time
 
Author:
Ingredients
  • 8c. apple cider
  • 4 c. cranberry juice
  • 15-20 whole cloves
  • 15-20 whole allspice
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 10 cinnamon sticks
  • 2 c. whole cranberries
Instructions
  1. Combine all ingredients in a large crock pot and heat over low heat.

 

Cranberry Apple Cider 4

Looking for more holiday recipes?

Pecan Pie 8

Gingered Pomegranate Lime Cranberry Sauce 7

Corn Title 2

Rosemary Sweet Potatoes 7b

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Cathy Trochelman <![CDATA[Roasted Butternut Squash Salad]]> http://www.lemontreedwelling.com/?p=9950 2014-11-18T17:14:24Z 2014-11-18T17:14:24Z

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 Mixed greens topped with roasted butternut squash, pecans, dried cranberries, goat cheese, and maple mustard vinaigrette. The BEST Thanksgiving salad!!

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

I know I’ve mentioned this before, but when it comes to bringing food for a holiday meal, I’m most likely bringing salad. Probably because it’s something I love to eat, and I especially love the lightness and freshness of it on days when all the other options are so heavy. So in my mind, the salad is one of the most important parts of the meal!

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

 Well…..I’ve come to learn that I’m pretty much the only one who feels that way. Most people see salad as “filler”….aka the LAST thing you need on an already packed Thanksgiving menu. Sure, people might eat a little bit out of guilt or obligation, or even to make me feel better, like the dish I brought wasn’t a total waste….but no one’s writing home about the salad.

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

And even though I know it’s true, there’s something in me that’s bound and determined to change that. And so I continue bringing salad! It’s almost like I want to share my love of it and help nurture their love of it. Like if I can just bring the right salad……they’ll get it!

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

I’ve definitely made strides. I’ve learned what people like and when. Greek salad at summer gatherings, my Sicilian Spinach Salad with friends, my Raspberry-Brie Salad with my mom, Cherry, Pecan & Goat Cheese Salad at Christmas……and now this Roasted Butternut Squash Salad for Thanksgiving! Notice how I just added it right to the “success” list? I’m convinced. THIS will be a Thanksgiving salad to write home about.

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

 And if it’s not? Well, then, I guess I’ll have to take the rest home and enjoy it myself. Let’s just say it’s a price I’m willing to pay. All for the love of salad.

Roasted Butternut Squash Salad with Maple Mustard Vinaigrette

Roasted Butternut Squash Salad
 
Author:
Ingredients
  • 10 oz. mixed greens
  • 2 c. cubed butternut squash
  • 1 c. pecans
  • 2 Tbsp. olive oil
  • ¼ c. brown sugar
  • ½ c. dried cranberries
  • ½ c. crumbled goat cheese
  • 2 green onions, sliced
Maple Mustard Vinaigrette (combine all ingredients and mix well)
  • ¾ c. oil
  • ½ c. whole grain mustard
  • 6 Tbsp. maple syrup
  • 4 tsp. lemon juice
  • salt & pepper, to taste
Instructions
  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.

Here’s another delicious salad option for you!

Fall Harvest Salad 5c

 

 

 

 

 

 

 

 

 

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Cathy Trochelman <![CDATA[Thanksgiving Leftover Stuffed Mushrooms]]> http://www.lemontreedwelling.com/?p=9927 2014-11-24T03:58:42Z 2014-11-17T12:38:25Z

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 This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

Thanksgiving Leftover Stuffed Mushrooms #TasteTheSeason #ad

Happy Monday, Friends! I hope you had a great weekend. Can you even believe that Thanksgiving is just 10 short days away?? It is time to buckle down and figure out what we’re doing that day…..and most importantly, what we’re eating! There’s always extra pressure surrounding the Thanksgiving menu, and not just because it’s a holiday that centers around a delicious feast, but because there’s a good chance you’ll be eating Thanksgiving leftovers for at least a week afterward. Today I’m sharing a delicious new way to #TasteTheSeason and enjoy your leftovers – Stuffed Portabella Mushrooms! For even more inspiration, head on over to the Cooking Up Good website for holiday recipes, sweepstakes, loyalty programs, coupons, and more! You can never have enough delicious new recipe ideas….especially when it comes to the holidays (and holiday leftovers)!

Thanksgiving Leftover Stuffed Mushrooms #TasteTheSeason #ad

 Am I the only one who finds leftovers a little bit stressful? Don’t get me wrong – I love having delicious ready-to-eat food in my fridge, but I always feel a ridiculous amount of pressure to use them up before they spoil! I do my best to send them with Jorden for lunch, or heat them up for myself, but depending on the amount, there is sometimes no other option than dinner! Unfortunately, my kids are typically anything but excited about leftovers for dinner (sound familiar?) so I am constantly looking for new ways to reinvent the foods in my fridge. It’s amazing how the same thing, served differently, can become a whole new meal! (And maybe even one the kids will eat!)

Thanksgiving Leftover Stuffed Mushrooms #TasteTheSeason #ad

Stuffed Portabella Mushrooms are one of my favorite foods, but definitely not something I make very often. As delicious as they are, they can be time consuming…..especially when you are making the stuffing from scratch. Which is exactly why these are the PERFECT way to reinvent your Thanksgiving stuffing. The most time consuming part is already done! Since we’re actually still pre-Thanksgiving (no leftovers yet!) I headed to Walmart to purchase the ingredients I would need.

Thanksgiving Leftover Stuffed Mushrooms #TasteTheSeason #ad

 It turns out that when you combine leftover Thanksgiving stuffing with leftover Thanksgiving vegetables and herbs and two different types of cheese in a portabella mushroom cap, you have a creamy, flavorful, simple, and truly delicious meal! Not to mention, a great way to save a little money during the holiday season.  Because let’s be honest – the holidays are a time of year we could all stand to save a little money, am I right? And now we don’t have to sacrifice taste to do it!

Stuffed Mushrooms 8

Thanksgiving Leftover Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 portabella mushroom caps, stems removed (reserve stems for filling)
  • 4 oz. cream cheese
  • 1½ c. cooked butternut squash, diced
  • 1½ c. stuffing (I used Stove Top Cornbread Stuffing)
  • ⅓ c. onion, minced
  • ⅓ c. portabella mushroom stems, minced
  • 4 tsp. chopped fresh sage
  • ½ tsp. fresh ground pepper
  • 4 Tbsp. chopped pecans
  • ½ c. shredded cheese (I used Kraft Shredded Italian Blend)
Instructions
  1. Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place on a rimmed baking sheet.
  2. Heat 1 Tbsp. olive oil in a medium frying pan.
  3. Add onions, mushrooms, sage, and pepper and cook over medium-high heat until onions are tender.
  4. Add stuffing and butternut squash and cook to heat through.
  5. Fill each portabella mushroom cap with 1 oz. cream cheese and ¾ c. stuffing mixture.
  6. Top each with 1 Tbsp. chopped pecans and 2 Tbsp. shredded cheese.
  7. Bake at 350 degrees for 15-20 minutes.

Thanksgiving Leftover Stuffed Mushrooms #TasteTheSeason #ad

 

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Cathy Trochelman <![CDATA[$500 Amazon or Target Giveaway!]]> http://www.lemontreedwelling.com/?p=9915 2014-11-14T03:28:21Z 2014-11-14T11:00:47Z

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 It’s a 2 year blogiversary celebration, and YOU get the gift! Enter to win a $500 Amazon or Target gift card, just in time for the holidays!

Two Year Blogiversary Giveaway

 Happy Friday, Friends! I hope you are looking forward to a fun, relaxing weekend! (Is a relaxing weekend even a thing?? Not around here…..ha!) Either way, I can guarantee your Friday is about to get a little better…..because you’re about to get the chance to win $500! Which is even better than a relaxing weekend, if you ask me. So……what’s the big occasion? The 2 year blogiversary of two amazingly awesome bloggers – Lisa from Cooking with Curls and Cindy from Little Miss Celebration! I’ve gotten to know both of these ladies over the past year and, on top of being incredibly talented bloggers, they are both just really incredible people. I’m so happy to be celebrating with them today!

 

On to the giveaway! Brought to you by:

Cooking with CurlsLittle Miss CelebrationCooking on the Front BurnerWeary Chef

Lady Behind the CurtainBaking A MomentA Little ClaireificationSimply Gloria

Love Bakes Good CakesTastes of Lizzy T - Flavor the MomentsFive Heart Home

Lemon Tree DwellingSimply DesigningI Dig PinterestSugar Dish Me

Classy ClutterThis Gal Cooks

 

a Rafflecopter giveaway

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Cathy Trochelman <![CDATA[Rosemary Roasted Sweet Potatoes]]> http://www.lemontreedwelling.com/?p=9903 2014-11-15T19:00:32Z 2014-11-13T16:08:25Z

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 Rosemary Roasted Sweet Potatoes, simply prepared with olive oil, sea salt, fresh cracked pepper, and a touch of maple syrup, tossed with toasted pecans for extra crunch!

Rosemary Roasted Sweet Potatoes with pecans and a hint of maple syrup!

When it comes to food, I love trying new things. I’m much less of a traditional “American food” eater (a la burgers & fries) and much more likely to crave something different, something with an edge. It probably started back in college, when an Indian friend introduced me to a restaurant called Royal India…..and I fell in love with a dish called baingan bharta. For those of you who don’t know, baingan bharta is a delicious roasted eggplant dish served with rice and made even better with naan. From the first time I had it, I was hooked!

Rosemary Roasted Sweet Potatoes with pecans and a hint of maple syrup!

From there, I ventured into Thai and Japanese and Ethiopian…..and one of my very favorite restaurants today is a tapas place with dishes from around the world. I find it so much more exciting than more traditional bar & grill fare, and when given the choice, I will opt for a more ethnically adventurous menu 9 times out of 10!

Rosemary Roasted Sweet Potatoes with pecans and a hint of maple syrup!

 It’s no wonder, then, that I like to mix things up when it comes to a traditional meal like Thanksgiving. Don’t get me wrong – I do enjoy the comfort of a traditional meal every now and then – and my Thanksgiving menu will always include the basics like turkey, potatoes, vegetables, and pie…..it’s just that I always try to keep the basics just a tad more interesting!

Rosemary Roasted Sweet Potatoes with pecans and a hint of maple syrup!

These sweet potatoes are a great example. Nothing crazy……just a few minor twists. Like fresh rosemary and pecans and maple syrup. All ingredients that will blend seamlessly into a traditional Thanksgiving menu, while making the sweet potatoes out of this world delicious. So if you come to my house for Thanksgiving, fear not! You will not be forced to dine on an around-the-world Thanksgiving feast (although I do LOVE that idea….)! Instead, I’ll feed you all the basics. And they’ll be the most delicious basics you’ve ever tasted! (Or at least close to it!) :)

Rosemary Roasted Sweet Potatoes with pecans and a hint of maple syrup!

Rosemary Roasted Sweet Potatoes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 c. cubed sweet potatoes (skins on)
  • 4 fresh rosemary sprigs (needles only)
  • ¼ c. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. fresh cracked pepper
  • ½ c. pecan halves
  • 3 Tbsp. maple syrup
Instructions
  1. Combine sweet potatoes, rosemary, olive oil, salt & pepper in a large mixing bowl and toss to combine.
  2. Spread on a large rimmed baking sheet and roast at 400 degrees for 15 minutes.
  3. Remove from oven; add pecans and maple syrup and toss to combine.
  4. Roast an additional 5 minutes or until potatoes are tender.

 

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Cathy Trochelman <![CDATA[Salted Caramel Pumpkin Pecan Pie]]> http://www.lemontreedwelling.com/?p=9832 2014-11-12T16:29:12Z 2014-11-12T14:00:23Z

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Easy Pumpkin Spice Pecan Pie with Pumpkin Cheesecake Topping & Salted Caramel Sauce. All the best flavors of Thanksgiving, in one delicious pie!

Salted Caramel Pumpkin Pecan Pie. All the best flavors of Thanksgiving, in one delicious pie!

Happy Wednesday, Friends! Is it just me…..or are these fall weeks flying by!? I feel like I have no idea where the first 11 days of November went, and I find it hard to believe that in two short weeks we’ll be celebrating Thanksgiving! Time to pull out the apron and get cooking (and baking, and everything in between)…..but before that, it’s time to start menu planning. Today I’m joining together with more than 25 fabulous bloggers to bring you one AMAZING Thanksgiving dinner menu, with so many delicious options you’ll hardly know where to begin!

Thanksgiving Recipes Blog Hop

 Well, for today at least, we’re going to start at the end. With dessert! (Which, in my family, is also known as the best part of the meal!) When my family gets together, there is never a shortage of desserts. No…..our theory is definitely the more, the merrier!

Salted Caramel Pumpkin Pecan Pie. All the best flavors of Thanksgiving, in one delicious pie!

So it is not at all uncommon for us to have 4 or 6 desserts at one gathering…..and for a holiday like Thanksgiving, that number could easily be more. Of course, with so many delicious options in front of us, it is not at all uncommon for us to sample a small piece of each. (How could we possibly begin to choose….??)

Salted Caramel Pumpkin Pecan Pie. All the best flavors of Thanksgiving, in one delicious pie!

 So when I offered to make a dessert for today’s blog hop, you better believe I was inspired by my family’s love of desserts. More specifically, I was inspired by our long-held belief that more is MORE….and that you should really never have to choose between desserts.

Salted Caramel Pumpkin Pecan Pie. All the best flavors of Thanksgiving, in one delicious pie!

 This pie has a little bit of everything, from pumpkin to pecan to cheesecake to caramel…..all in one delicious slice. And best of all, it’s SO easy to make! All you need is an hour and a couple handfuls of ingredients, and you’re well on your way to a Thanksgiving dessert fit for even the most dessert-loving of families. Not to mention a blog hop! So be sure you grab my recipe below….and then hop around to all the pages and plan your Thanksgiving menu as you go. And don’t forget – you can never have too much to choose from. Enjoy!!!!

Salted Caramel Pumpkin Pecan Pie. All the best flavors of Thanksgiving, in one delicious pie!

Salted Caramel Pumpkin Pecan Pie
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Pumpkin Spice Pecan Pie
  • ½ c. butter
  • 3 oz. cream cheese
  • 1 c. flour
  • 3 eggs
  • ⅔ c. sugar
  • 1 c. light corn syrup
  • ⅓ c. butter, melted
  • 2 c. pecans
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie spice
Pumpkin Cheesecake Topping
  • 4 oz. cream cheese
  • ¼ c. pumpkin puree
  • 3 Tbsp. sugar
  • ½ tsp. pumpkin pie spice
Salted Caramel Sauce
  • ½ c. packed brown sugar
  • 1 Tbsp. cornstarch
  • ¼ c. water
  • ⅓ c. half and half
  • 2 Tbsp. light corn syrup
  • 1 Tbsp. butter
  • ½ tsp. vanilla
  • ½ tsp. kosher salt
Instructions
Pie:
  1. Mix butter and cream cheese together until softened. Work in flour to form a soft dough. Refrigerate, if necessary, until dough can be rolled out on a lightly floured surface.
  2. Press into a greased 9-inch pie plate.
  3. In a medium mixing bowl, beat eggs, sugar, and corn syrup. Add butter, pecans, vanilla, and pumpkin pie spice.
  4. Pour into unbaked pie crust.
  5. Bake at 350 degrees 50 minutes or until set.*Cover edges of crust with foil as necessary to prevent over-browning.
Cheesecake Topping:
  1. Combine all ingredients in a small mixing bowl and blend until smooth.
Salted Caramel:
  1. In a medium saucepan combine brown sugar and corn starch.
  2. Stir in water, half and half, and corn syrup.
  3. Cook and stir until bubbly; cook and stir 2-4 more minutes or until mixture begins to thicken slightly and darken in color.
  4. Remove from heat; stir in butter, vanilla, and salt.

 

Main Dishes
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
Orange Balsamic Glazed Ham | Cherished Bliss
Turkey Soup | Carmel Moments
Cranberry Stuffed Turkey | Thoughts from Alice

Vegetables
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

Cauliflower Gratin | Love Grows Wild
Creamy Cheese Corn Casserole | Five Heart Home
Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
Sautéed French Green Beans | Cherished Bliss

Potatoes
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

Potatoes Au Gratin | Yummy Healthy Eats
Mashed Sweet Potatoes | Live Laugh Rowe
Honey-Cinnamon Roasted Sweet Potatoes | Cooking with Ruthie
Cheesy Garlic & Herb Mashed Potatoes | Cherished Bliss

Sides & Breads
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

Harvest Grain Rolls | Heather’s French Press
Jello Salad | Your Homebased Mom
Herb and Cheese Monkey Bread | Five Heart Home
Brown Rice | Uncommon Designs

Pies
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

Dairy Free Pumpkin Pie | Cooking with Curls
Apple Pie Waffles | Club Narwhal
Raspberry Pie | Dessert Now Dinner Later
Triple Layer Chocolate Pie | I Should be Mopping the Floor
Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling

Desserts
25+ Amazing Thanksgiving Recipes. So many great ideas for those holiday meals!

No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment
Nutella Kahlua Truffles | Kleinworth & Co
Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries
Cream Filled Coffee Cake | Tastes of Lizzy T
Cranberry Orange Mulled Wine | Wine and Glue
Praline Pumpkin Cheesecake | Maison De Pax

]]> 26 Cathy Trochelman <![CDATA[Skillet Corn with Browned Butter & Sage]]> http://www.lemontreedwelling.com/?p=9858 2014-11-11T17:57:39Z 2014-11-11T16:04:28Z

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Frozen corn, transformed with a skillet, browned butter, garlic, and sage. A must-have on your holiday menu.

Skillet Corn with Browned Butter & Sage

I came to a startling discovery last night, as I was searching through old memory cards for photos of my grandpa. As I scrolled through rows and rows of pictures, I couldn’t help but notice that the VAST majority of them were of food. It makes sense, of course……I photograph food nearly every day, and sometimes multiple times a day……but how is it that so many days I have forgotten to turn around and snap a photo of my kids!?

Skillet Corn with Browned Butter & Sage

Yikes! So I’m making a new resolution…..one of many…..to take at least as many pictures of my kids as I do of the food that shows up here each day. Not only because I will thank myself in the long run, but because I think it will remind me to be more present in the short run! I’ll keep you posted.

Skillet Corn with Browned Butter & Sage

 Okay…..but to be fair…..sometimes food is just so captivating! Can you blame me for wanting to snap as many pics as possible of something as delicious as this Skillet Corn? It’s loaded with the amazing flavors of browned butter and sage, with just a hint of garlic and  Parmesan cheese. Best of all, it’s ready in just 15 minutes on the stove top. Who knew frozen corn could taste so good??

Skillet Corn with Browned Butter & Sage

At the end of the day, there’s no real way to capture the deliciousness of a dish in a photo. Just like there’s no real way a photo can capture the sweetness (or sassiness) of my kids at any given age. But. It’s still worth a try…..don’t you think??

Skillet Corn with Browned Butter & Sage

Skillet Corn with Browned Butter & Sage
 
Cook time
Total time
 
Author:
Ingredients
  • 1 (28 oz.) bag frozen corn
  • ¾ oz. (approx. ½ cup) fresh sage leaves
  • 4 Tbsp. butter
  • 1 clove garlic, minced
  • ½ - 1 tsp. sea salt
  • ½ - 1 tsp. fresh cracked pepper
  • ¼ c. shaved Parmesan cheese
Instructions
  1. Heat frozen corn and fresh sage leaves in a large skillet over high heat for 10 minutes, or until corn becomes charred.
  2. Add butter, garlic, salt & pepper and continue cooking over high heat 5 minutes, until butter is browned.
  3. Remove to serving dish and sprinkle with Parmesan.

 

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Cathy Trochelman <![CDATA[Gingered Pomegranate Lime Cranberry Sauce]]> http://www.lemontreedwelling.com/?p=9835 2014-11-11T20:06:45Z 2014-11-10T16:02:24Z

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 Fresh cranberry sauce with the the bright flavors of pomegranate and lime and a hint of ginger. A delicious twist on tradition….perfect for the holidays!

Gingered Pomegranate Lime Cranberry Sauce

 Good morning, Friends. How was your weekend? I almost don’t even know where to start when it comes to ours…..it’s amazing how much can change in the span of two or three days. This past weekend was full of change, the most important being that we said goodbye to my grandpa after 96 years of life.

Gingered Pomegranate Lime Cranberry Sauce

As much as I know he was ready to go, it’s hard to imagine our family without him. He was the cornerstone, the last of my remaining grandparents. He was the father of five, the grandfather of 18, the great grandfather of 15 and counting. He was the story teller, the crossword puzzle guru, the wisdom sharer, the romantic. He was sharp minded and quick witted and independent, and up until the last 2 months of his life, he lived on his own in the house my mom grew up in.

Gingered Pomegranate Lime Cranberry Sauce

One of my favorite things about my grandpa was his ability to keep things light, whatever the topic. I mentioned it to him recently, and he simply said, “I learned long ago that it’s best to keep a light way about you…..because if you don’t, then 50% of everything you do is a failure.” I hope I never forget that advice.

Gingered Pomegranate Lime Cranberry Sauce

 Needless to say, the holidays will feel different this year without him. But I believe he will be with us in spirit, and we will do our best to keep his memory alive through the sharing of stories and good food. There’s something about coming together with family that is healing, especially when it centers around food. I can’t wait to share a Thanksgiving feast with my family, in memory of my grandpa and the wonderful life he lived.

Gingered Pomegranate Lime Cranberry Sauce

Since things will already feel different, we might as well mix it up with some deliciously different recipes…..like this Gingered Pomegranate Lime Cranberry Sauce. It’s bright, fresh, and vibrant – a lot like the way I want to remember my grandpa. Cheers to a life well lived.

Gingered Pomegranate Lime Cranberry Sauce
 
Cook time
Total time
 
Author:
Ingredients
  • 1 (12 oz.) bag fresh cranberries
  • ½ c. pomegranate cranberry juice
  • ½ c. sugar
  • ½ c. pomegranate seeds
  • 1 lime
  • ½ tsp. ground ginger
Instructions
  1. In a medium saucepan, combine pomegranate cranberry juice and sugar.
  2. Cook over medium heat, stirring occasionally, until sugar dissolves. Bring mixture to a boil.
  3. Add cranberries, pomegranate seeds, zest and juice of lime, and ginger; reduce heat to simmer and continue cooking 8 minutes or until cranberries burst.
  4. Cool slightly; then chill, covered, in refrigerator.
  5. *Can be made up to 2 days in advance.

Looking for more delicious cranberry recipes?

Cranberry Corn Muffins 1

Orange Spiced Cranberry Sauce 1

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