Recipe: Chocolate Caramel Cookie Sticks

Holiday baking countdown starts NOW!

Get ready to sleigh the season with Chocolate Caramel Cookie Sticks—crispy, chocolatey, and pure magic. Trust me, you’ll be thanking me later.

Snack on one (or a few—no judgment) while streaming past episodes of Dish with Mary on AMI+ now, and mark your calendar: the NEW season drops Feb 2025! 

Chocolate Caramel Cookie Sticks

Servings: 20 - 24

Ingredients

1/3 cup (80g)unsalted butter, room temperature 
1/4 cup (75g) butterscotch or salted caramel sauce
1 cup (120g) all purpose flour 
1 1/2 cups milk chocolate chips

Instructions

• In a medium bowl, using a fork whisk butter until smooth and creamy. Stir in the butterscotch or caramel sauce. Add the flour and mix until combined and dough forms. If the dough is too sticky, add a bit more flour until a smooth silky dough ball forms. Cover with plastic wrap and refrigerate the dough for a minimum 30 minutes to overnight. The longer it rests in the refrigerator the more flavour is infused into the dough.

• Preheat the oven to 350F 

• Roll out dough into a rectangular, about 1/4 inch thick. Then cut the dough into strips, about 1/2 inch in width. Lift the strips and place them on a parchment lined baking sheet leaving a small space in-between each strip. 

• Place in the oven on the middle rack and bake for 10 mins or until edges are very lightly browned. 

• Allow cookies to cool completely. 

• Melt the Chocolate: 30-second bursts in a bowl at regular power, with a quick stir in between. Just make sure to keep heating in short bursts, as opposed to minutes-long intervals, to avoid potentially scorching. 

• Dip each cookie stick into melted chocolate, top with sprinkles and refrigerate for 5-10 minutes until the chocolate is set.

Recipe: Crispy Golden Arancini

Join me on a bite-sized adventure ….

Who doesn't love a good food story? Let me take you on a journey through the warm, golden, and utterly satisfying world of Crispy Golden Arancini. These delectable rice balls are more than just a meal—they’re an edible hug, perfect for any occasion, from a cozy dinner to a festive party platter. Whether you’re a seasoned cook or a curious foodie, this recipe promises fun, flavour, and a sprinkle of kitchen magic.

What are Arancini?

Originating from Sicily, arancini are proof that Italians truly understand the art of comfort food. These crispy, golden nuggets of joy are traditionally made with leftover risotto, stuffed with savory fillings, and deep-fried to perfection. Think of them as a hybrid between a rice ball and a deliciously crunchy surprise package. think of it as the “Italian Kinder Surprise”. And the best part? They’re incredibly versatile, allowing you to put your own spin on the filling.

Now, let’s dive into creating these spheres of crispy golden goodness step by step!

Pro Tips for Arancini Success

• Chill Time is Key: Don’t rush the cooling process. The rice and filling need to be cold to form proper balls that won’t fall apart.

• Oil Temperature Matters: Keep the oil at 350°F for perfectly crisp and golden results.

• Customize the Filling: Experiment with different cheeses, vegetables, or even a dollop of pesto in the center for a unique twist.

The Process

1. Cook the Rice

Sauté onions in olive oil and butter, then add tomato paste, broth, and rice. Cook until fluffy, stir in cheese, and spread on a tray to cool.

2. Make the Filling

Sauté diced veggies, then brown the beef. Add tomato paste, peas, and water for a glossy, flavorful mixture. Chill it for easy handling.

3. Shape and Stuff

Scoop rice, add filling and mozzarella, and shape into balls. Be firm but gentle to keep them intact.

4. Coat and Fry

Dip in beaten eggs, roll in breadcrumbs, and fry until golden and crisp.

Simple steps for a crispy, cheesy delight! Now, let’s get rolling. 🍴

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Crispy Golden Arancini

Prep time: 15 minutes
Cook time: 40 minutes
Cooling time: 1 hour 20 minutes|Total time: 2 hours 15 minutes 
Servings: 8 Arancini

Ingredients

For the Rice:
1/4 cup olive oil
1/4 of a large onion, diced
1/2 cup unsalted butter, divided
1 tablespoon tomato paste
4 cups chicken broth (or vegetable)
2 1/4 cup arborio rice
1 cup freshly grated Pecorino (or Parmegiano Reggiano)

For the Filling:
1/4 cup olive oil
1 carrot, peeled and diced
1 stalk celery, diced
1/2 onion, diced
1 lb (approx 500g) lean ground beef
1/2 cup tomato paste
1/2 cup frozen peas
1/3 - 1/2 cup water
Salt and pepper to taste

For the Crispy Coating and Assembly:
2 eggs, beaten
Plain bread crumbs 
1 ball fior di latte fresh mozzarella, diced into tiny cubes
Shredded mozzarella

Instructions

Cook the Rice:

• Heat a large pot on medium heat and add the olive oil and chopped onion and continuously stir while cooking for 5 minutes or until the onion is soft, with a sweet scent and transparent in colour. 

• Add 1/4 cup butter, tomato paste and stir and cook for one minute to melt the butter. Slowly pour in the chicken/vegetable broth, stir, and bring to a boil.

• Add the rice, stir, reduce the heat to a simmer and cover with a lid. Cook the rice until the water is gone and the rice is fluffy. This may take anywhere from 10-15 minutes or follow the cook time on the package.

• When the rice is cooked, add the remaining 1/4 cup of butter, grated cheese, and stir until it’s incorporated. 

• Now spread the hot rice straight onto a large rimmed baking sheet in an even layer using a spatula or the back of a wooden spoon and allow the rice to cool at room temperature rest for one hour. 

Cook the Filling:

• In a large frying pan add the olive oil, celery, onions, and carrot and while stiring cook on medium heat for 10 minutes, or until vegetables have softened and fork tender. 

• Add the ground beef the to vegetable mixture until it is browned, about 10 minutes.

• Pour in the peas, add the tomato paste, salt and pepper to tase,  water and stir to combine and coat the meat mixture. Reduce the heat to a simmer and cook for about 20 minutes. Add extra water if you find the mixture is dry. You want to keep it glossy and not sticking to the spoon.

• Transfer the cooked meat mixture to a large bowl it to cool in the refrigerator for at least one hour.

Forming the Arancini:

• Take your chilled rice onand form a pocket/bowl shape in the palm of your non dominate hand; scoop a generous amount of the meat mixture and drop it into the centre of the pocket of rice, top with a sprinkle of fresh and shredded mozzarella.

• Take another scoop of rice and place it on top of the rice and mixture in your other hand and cupping your hands together begin to form a ball. You want to ensure you are using enough pressure to keep it together without squeezing it and causing the filling to spill out. 

• Place the formed Arancini on a parchment lined baking tray.

• Set up your dredge station by adding the beaten eggs to a shallow bowl and breadcrumbs to another. Roll each Arancini in the eggs and then into the breadcrumbs making sure to cover the entire rice ball with breadcrumbs. Set them aside back onto the lined tray and repeat until you have coated them all.

• In a large pot heat your canola oil to 350°F on medium heat. Using a slotted spoon gently add a couple of Arancini in at a time (depending on the size of your pot), making sure they are not touching and have enough room to move around.

• Fry each rice ball for about 5-7 minutes, or until they are crispy when tapped with a spoon and golden brown.

• Enjoy it with a few scoops of fresh tomato sauce or plain. Both are delicious. 

Recipe: Buttery Lemon Salmon

Indulge in this delightful Buttery Lemon Salmon, perfect for any occasion. This dish features salmon fillets seared to perfection and bathed in a rich, zesty garlic lemon butter sauce. Simple yet full of vibrant flavours, it’s an impressive dish that’s ready in under 30 minutes, ideal for busy weeknights or special gatherings. Fresh lemon juice and zest enhance the salmon’s natural taste, while a hint of garlic and fresh parsley bring out its best qualities.

Buttery Lemon Salmon

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

For the Salmon:
4 salmon fillets (6-8 ounces each), skin-on or skinless
Salt and black pepper, to taste
2 tablespoons olive oil
1 teaspoon paprika (optional, for added depth of flavour)

For the Garlic Lemon Butter Sauce:
4 cloves garlic, minced
1/4 cup fresh lemon juice (approximately 2 lemons)
Zest of 1 lemon
1/2 cup unsalted butter
2 tablespoons fresh parsley, finely chopped
Salt and black pepper, to taste

Instructions

• Step 1: Prepare the Salmon
  Pat the salmon fillets dry with paper towels. Generously season both sides with salt, black pepper, and paprika if using.

• Step 2: Sear the Salmon
  In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

• Place the salmon fillets in the skillet, skin-side down if applicable.

• Sear for 3-4 minutes without moving the fillets to create a golden-brown crust.

Step 3: Make the Garlic Lemon Butter Sauce

• Melt the butter in a separate saucepan over medium heat.

• Add the minced garlic and sauté for 1-2 minutes until fragrant.

• Mix in the lemon juice and zest, letting the sauce simmer for 2-3 minutes until slightly reduced and thickened.

• Season with salt and black pepper to taste, adjusting as needed.

• Serve the salmon with a generous drizzle of the garlic lemon butter sauce, garnished with fresh parsley. Enjoy!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Feel free to add any fresh or dry herbs you like to the butter sauce. Make it your own.

Recipe: Roasted Tomato Bisque

There’s something magical about soup—especially when it’s a velvety, rich tomato bisque. As the days grow shorter and the air gets cooler, this Roasted Tomato Bisque is the perfect way to warm up and nourish your soul. The combination of roasted vine-ripened tomatoes, fragrant garlic, sweet shallots, and fresh basil gives this dish a depth of flavour that’s hard to beat. Whether you’re craving a hearty lunch or a cozy dinner, this soup is the perfect go-to recipe.

Let’s walk through why this Roasted Tomato Bisque is going to be your new favourite.

Why Roasting the Tomatoes Makes All the Difference

What sets this tomato bisque apart from others is the roasting process. Roasting tomatoes concentrates their natural sweetness, caramelizing the sugars and bringing out that deep, rich flavour. Paired with garlic and shallots, the roasted tomatoes offer an almost smoky essence that gives the soup an extra layer of complexity.

Not only does roasting enhance the flavour, but it’s also super easy. Simply halve the tomatoes, toss them into a baking dish along with garlic, shallots, and a drizzle of olive oil and balsamic glaze, then pop them in the oven. In 30-40 minutes, you’ve got a beautifully caramelized base that will make your bisque shine.

Building Flavour in the Dutch Oven

While your tomatoes are roasting, you can start building the flavour base for the soup. In a large Dutch oven, sauté diced onions, carrots, and celery. This trio—known as mirepoix—adds a subtle sweetness and savoury foundation to the soup. After a quick sauté, canned San Marzano tomatoes, russet potatoes, and chicken broth join the party, simmering until everything is tender.

One of the key ingredients here is the Italian seasoning, which brings a delightful herbaceous note that pairs perfectly with the roasted tomatoes. Just a pinch of cayenne and black pepper adds a subtle kick, balancing the sweetness of the vegetables.

Blending It All Together

Once the vegetables are tender and the flavours have melded together, it’s time to bring everything together. Add the roasted tomatoes and blend it all into a silky-smooth texture using an immersion blender. This step ensures every bite is filled with rich, velvety goodness.

To finish off the soup, stir in a cup of heavy cream. The cream adds a luscious richness to the bisque, making it creamy without overpowering the fresh tomato flavour.

Serving Suggestions

Now comes the best part—serving the soup! Ladle the bisque into bowls and top it with your favourite garnishes. Croutons add a delightful crunch, while freshly grated Parmesan or slices of creamy brie take this dish to the next level. A few torn basil leaves not only add a burst of freshness but also tie the whole dish together.

Pair this bisque with a classic grilled cheese or enjoy it on its own with a warm baguette. Either way, it’s guaranteed to be a hit.

Why You’ll Love This Recipe

• Simple ingredients: You probably have most of these items in your pantry already!

• Rich, deep flavours: The roasted tomatoes and caramelized veggies give this soup its signature taste.

• Customizable toppings: Whether you’re team croutons or brie, this bisque is a canvas for your favourite add-ons.

• Perfect for meal prep: Make a big batch and enjoy it throughout the week!

Roasted Tomato Bisque is the perfect blend of comfort and sophistication. Whether you're hosting a dinner party or looking for a comforting solo meal, this soup is versatile, packed with flavour, and easy to prepare. The roasted tomatoes truly elevate the dish, and when paired with fresh, simple ingredients, the result is nothing short of spectacular.

Give this recipe a try and let the cozy flavours of roasted tomato bisque warm your day. Don't forget to comment. Let me know if you’ve tried the recipe and share your creations!

Happy Soup Season!

Roasted Tomato Bisque

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Cook Time: 1 hour
Servings: 6 

Ingredients

For the Roasted Tomatoes:
1lb of Vine Ripe Tomatoes, halved
1 large shallot, quartered
3 garlic cloves, smashed and peeled
4 basil leaves, torn
Olive Oil
2 tsp balsamic glaze
Salt and pepper to taste

Into the Dutch Oven:
2 tbsp of olive oil
1 yellow onion, diced
2 of each: large carrots, celery stalks. Peeled and roughly chopped into 2 inch pieces
1 large russet potato, peeled and diced
796 ml can of san marzano or plum tomatoes
4 cups chicken broth
1 tbsp Italian seasoning
1/2 tsp kosher salt
1 pinch of each: cayenne and black pepper
1 cup heavy cream

Toppings (optional):
Croutons
Freshly grated parmesan Or a few slices of creamy brie
Fresh basil

Instructions

• Preheat your oven to 400°F. Line a small rimmed baking dish with parchment paper, add the halved tomatoes, shallots, garlic, basil, (pack the tomatoes in, no spaces) drizzle olive oil, balsamic glaze, a sprinkle of salt, mix to coat everything and into the oven for 30-40 minutes.

• While the tomatoes roast, add olive oil, onions, carrots, celery and salt to a large dutch oven, saute for 5 minutes or until the onions are translucent. Add in the canned tomatoes, potato, broth, Italian seasoning, salt, cayenne and black pepper stir and bring to boil. Lower the heat to medium low and simmer for 40 minutes or until the veggies are fork tender.

• Add the roasted tomatoes to the pot, remove it from the heat, with an immersion blender, blitz it all up until smooth and no lumps. Add the cream stir and serve it up!

Recipe: Simple Orecchiette with Rapini and Italian Sausage

Your New Go-To Weeknight Dinner

Looking for a delicious twist to your weeknight dinners? This Orecchiette with Rapini and Italian Sausage recipe is not only simple to prepare but also brimming with flavours that promise to transport your taste buds straight to Italy. The orecchiette scoops up every bit of the rich, spicy sausage and the rapini adds just the right touch of earthiness.  

Whether you’re cooking for one or feeding a crowd, this dish will impress anyone who takes a bite.

Orecchiette with Rapini and Italian Sausage

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4-6 

Ingredients

1 lb mild Italian sausage (about 4 links), casings removed
1 bunch rapini (broccoli rabe), washed and 2" trimmed off stems
454g (1 lb) uncooked orecchiette
2 Tbsp olive oil, plus more for serving 
3 cloves garlic, minced or finely chopped
¼ tsp crushed red pepper flakes
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add trimmed rapini hen cook for 3 minutes. Use tongs to transfer to an ice bath, and return the water in the pot to a boil.

• Add the orecchiette to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water.

• In a large pan, heat 2 Tbsp olive oil over medium-high heat. Add the sausage, breaking up with the back of a wooden spoon, then cook until browned on all sides, about 5-7 minutes. Add minced garlic and crushed red pepper flakes, then cook 1 minute more.

• Drain the rapini from the ice bath then give it a rough chop to bite-size pieces. Add rapini and cooked pasta to the cooked Italian sausage in the pan. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, then taste and adjust seasoning as needed.

• Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of salt, and lots of freshly ground black pepper.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• The best way to reheat pasta is in a pan over medium heat. Add a little bit of olive oil to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it because no one likes mushy pasta.

Recipe: Immunity Bomb Smoothie

Boost Your Immunity with the Ultimate "Immunity Bomb" Smoothie.

In today's fast-paced world, maintaining a strong immune system is more important than ever. A well-balanced diet rich in vitamins and antioxidants can play a crucial role in supporting our body's natural defenses. One delicious and nutritious way to give your immune system a powerful boost is through the "Immunity Bomb" smoothie. Packed with a variety of immune-boosting ingredients, this smoothie is not only tasty but also a fantastic way to fortify your body.

Immunity Bomb Smoothie

Servings: 2-3

Ingredients:

• 2 oranges

• 2 bananas

• 1 cup frozen mango

• 1 teaspoon grated fresh ginger or 1/2 teaspoon dried ground ginger

• 1 tablespoon lemon juice (about 1/2 a small lemon)

• 1 tablespoon honey

• 1 cup almond milk (or milk of your choice)

Instructions:

1. Prepare the Ingredients: Start by peeling the oranges and bananas then load Up the Blender: Place the peeled oranges and bananas into a high-speed blender. Add the frozen mango chunks. Grate a teaspoon of fresh ginger or add half a teaspoon of dried ground ginger to the mix. Squeeze the juice of half a small lemon into the blender. Drizzle in a tablespoon of honey, and pour in a cup of almond milk or your milk of choice. Adjust by adding more milk if needed, creating the ideal balance of creaminess.

2. Blend to Perfection: Secure the blender lid and blitz until the ingredients transform into a smooth and creamy elixir.

In just a few simple steps, you've created a refreshing and immunity-boosting drink that's ready to take your wellness journey to new heights. The Immunity Bomb smoothie is not just a drink; it's a celebration of flavours and a commitment to your health. So, blend up a batch, sip your way to vitality, and let the zing of this vibrant smoothie become a staple in your daily routine. Cheers to a healthier, zestier you!

Recipe: Ginger Crackle Cookies

'Tis the season to indulge in the warmth of the holidays, and what better way to celebrate than with the timeless allure of ginger crackle cookies? These chewy, spicy, and downright delicious treats have earned their stripes as a Christmas classic, but truth be told, they're a year-round sensation that transcends seasonal boundaries.

Ginger Crackle Cookies

Total Time: 1 hour
Servings: 40 cookies

Ingredients

• 2 1/4 cups all-purpose flour

• 2 1/4 tsp ground ginger

• 1 1/4 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp ground cloves

• 1/2 tsp pink himalayan salt (any salt will work)

• 3/4 cup unsalted butter , softened at room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1 egg at room temperature

• 1/3 cup molasses

Extra

• 1/4 cup granulated sugar for rolling the dough balls

Instructions

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.

• In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt.

• In the bowl of a stand mixer using the paddle attachment, beat butter, ½ cup granulated sugar and brown sugar on medium until smooth, about 3 minutes. Beat in egg and molasses until combined. Gradually add the flour mixture to the bowl on low and beat until just combined.

• Using a 1-tbsp cookie scoop portion out the dough and roll into balls. Pour that extra ¼ cup granulated sugar into a shallow bowl and roll the dough balls in the sugar to coat and arrange 2 inches apart on the prepared baking sheets.

• Into the oven and bake until edges are lightly browned, about 10 min. Let cool for 5 min, and transfer to a cooling rack.

Recipe: Slow Cooker Beef Stew

Indulge in Cozy Comfort: Unlocking the Magic of Slow Cooker Beef Stew

As the temperatures drop, there's no better way to embrace the season than with a bowl of hearty slow cooker beef stew. In this blog post, we'll explore the art of slow cooking and share a mouthwatering recipe that promises both convenience and deliciousness. Get ready to elevate your comfort food game and create a culinary experience that's perfect for chilly nights and laid-back weekends.

Why Slow Cooker Beef Stew?

Discover the secret to unlocking the full potential of your slow cooker – transforming tough cuts of beef into succulent, flavorful perfection. With minimal effort, you can achieve a rich, savory stew that tantalizes the taste buds. Dive into the convenience of set-it-and-forget-it cooking, allowing you to enjoy a warm, satisfying meal without the fuss.

The key ingredients that elevate this slow cooker beef stew to culinary masterpiece status include:

• Quality Beef Chuck: This cut is well-marbled and, when slow-cooked, becomes fork-tender, infusing the stew with rich flavor.

• Flavourful Broth: A good-quality broth enhances the overall depth and savoury character of the dish.

• Red Wine: For an extra layer of complexity. Ust it to deglaze the pan after browning the beef. This step contributes a nuanced richness to the stew.

• Aromatics - Onion and Garlic: These aromatic ingredients provide a flavourful base.

• Root Vegetables - Carrots and Potatoes: Add sweetness and heartiness. These vegetables not only contribute flavour but also absorb the savory essence of the stew.

• Celery: Add celery stalks for a mild, herbal note that complements the other ingredients.

• Frozen Peas: Add a burst of color and freshness. This maintains their vibrant green colour and ensures a pop of sweetness in every bite.

• Herbs - Bay Leaves, and Thyme: Enhance the stew's aroma and flavour . These herbs contribute a fragrant and earthy dimension to the dish.

• Tomato Paste/Puree: Intensify the richness and deepen the color of the stew. This adds a subtle tangy element that balances the savory flavorus.

Final Touch and Serving Suggestions:

• Garnish with Fresh Herbs: Just before serving, sprinkle a handful of fresh chopped parsley or thyme over the stew. This adds a burst of color and a pop of freshness.

• Crusty Bread, Biscuits, or Dinner Rolls: The bread is perfect for soaking up the flavourful broth.

• Creamy Mashed Potatoes: For an extra layer of comfort, spoon the slow cooker beef stew over a bed of creamy mashed potatoes.

• Side Salad: Balance the richness of the stew with a simple side salad. A light vinaigrette or lemon-based dressing can provide a refreshing contrast to the hearty main course.

• Wine Pairing: If you've used red wine in your stew, consider serving the same wine alongside the meal. A robust red wine, like a Cabernet Sauvignon or Merlot, complements the savoury flavours of the beef.

Embrace the warmth and comfort of the season with this ultimate slow cooker beef stew recipe. Perfect for busy schedules and lazy weekends, this dish is a celebration of simplicity and flavour – your taste buds will thank you!

Slow Cooker Beef Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6

Ingredients

1.5 kg (3.3 lbs) stewing beef (about 1 inch cubes)
1/4 cup flour for the beef
1/4 cup olive oil 
4 carrots, peeled sliced into ½ inch rounds
4 celery stalks, diced
1 medium onion, diced
5 small russet potatoes, peeled and diced into 1/2 inch cubes
3-4 garlic cloves, minced
1 cup red wine (if you drink it you can cook with it)
2 tbsp worcestershire
1 cup tomato puree
4 cups reduced sodium beef stock
1 handful fresh thyme
2 bay leaves
1/2 tsp black pepper
2 cups frozen peas (optional)

For the roux
1/4 cup butter
1/4 cup AP flour

Instructions

• In a large bowl add the stewing beef and ¼ cup flour, toss to coat. 

• Set your slow cooker to saute mode. If your slow cooker doesn’t have this feature, use a frying pan. Add your olive oil, beef and brown the chunks. It should only take about 2-3 minutes. Work in batches if you need, to avoid crowding the pan or slow cooker.

• Remove the beef using a slotted spoon and set aside.

• To the slow cooker or same pan,add your wine and stir and scrape all the bits from the bottom of the pan. Let that simmer for 1-2 minutes and add it to your slow cooker if using a pan. 

• Turn the slow cooker off, add all your ingredients (except the flour and butter for the roux) and mix to combine. Cover and set your it to low, for 8 hours. Alternatively, you can set it to high for 4-5 hours. 

• Make the roux by adding the flour and butter to a small pot and cook on low, whisking continuously until smooth, this should take about 3-4 minutes. 

• During the last 30 minutes of cook time add the roux and frozen peas to your slow cooker, stir, cover and let it continue to cook until it’s complete the cooking time.

• Top with fresh parsley and serve with fresh crusty bread or  homemade biscuits.

Recipe: Crunchy Pumpkin Spice Granola

Savor the Season with Crunchy Pumpkin Spice Granola!
As the leaves change colors and the crisp autumn air settles in, it's time to indulge in the warm and inviting flavours of the season. Kitchen Confession presents our newest creation: Crunchy Pumpkin Spice Granola.
This delightful blend is crafted with care, combining wholesome oats, crunchy nuts, and a perfect balance of seasonal spices. Each bite takes you on a sensory journey, combining the comforting taste of pumpkin with the familiar warmth of cinnamon, nutmeg, and cloves.
Fall in love all over again with pumpkins as this delicious granola infuses the essence of the season into your breakfast routine. Whether topping your yogurt, sprinkling over a warm bowl of oatmeal, or simply enjoying it by the handful, this granola adds a delightful, autumnal crunch to every bite.
Not only does our Crunchy Pumpkin Spice Granola taste incredible, but it also boasts a list of nutritious ingredients. Packed with fiber, protein, and natural sweetness, this granola embodies the perfect balance between indulgence and health.
So, step into the autumn spirit and let our Crunchy Pumpkin Spice Granola awaken your taste buds. Experience the magic of the season as every mouthful transports you to cozy fireside chats, vibrant foliage, and the simple joy of cooler days. It's time to celebrate fall with a delectable blend that captures the very essence of this enchanting time of year.

Crunchy Pumpkin Spice Granola

Prep Time 5 minutes
Cook Time 20-30 minutes
Total Time 35 minutes

Ingredients

3 cups old fashioned oats
1/2 cup milled flaxseed
1/2 cup sliced almonds
1/2 cup chopped pecans
1/3 cup pumpkin seeds
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/3 cup honey
1/3 cup maple syrup
1/2 cup pumpkin puree
1/4 cup coconut or avocado oil
2 teaspoons vanilla
1 cup dried blueberries

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

• In a large bowl combine the oats, flaxseed, almonds, pecans, pumpkin seeds, pumpkin pie spice and salt.

• In another bowl combine the honey, maple syrup, pumpkin puree, oil, and vanilla. 

• Add the wet mixture to the dry mixture and stir to combine until everything is coated. Spread onto the prepared baking sheet in an even layer and bake for 20 to 30 minutes stirring halfway through the cook time until golden around the edges. Let cool completely on the pan before breaking up and stir in dried fruit. Store in a container at room temperature for up to 2 weeks.

Recipe: Peanut Butter Spider Cookies

Get ready to sink your fangs into the ultimate Halloween treat! Our peanut butter spider cookies are the perfect combination of spookiness and sweetness. These soft, chewy cookies are transformed into creepy-crawly delights with a touch of creativity. A dollop of peanut butter forms the body of the spider, while licorice legs give them that eerie eight-legged appearance. They're not just a feast for the eyes but also a taste bud-tingling experience. Whether you're hosting a Halloween party or simply want to enjoy some homemade spookiness, these cookies are a must-try. So, whip up a batch, embrace the Halloween spirit, and watch your guests scream with delight!

Peanut Butter Spider Cookies

Makes: 4-5 dozen

ingredients

• 1 cup butter

• 1 cup brown sugar, packed

• 1 cup granulated sugar

• 2 eggs

• 1 cup natural peanut butter

• 3 cups all purpose flour

• 2 tsp backing soda

• 1/4 tsp salt

• 1 cup milk chocolate chips, melted

• mini Reese’s pieces

instructions

• In a large mixing bowl, cream butter and sugars together. Beat in eggs one at a time, then mix in the peanut butter.

• Stir in the flour, baking soda and salt. Shape into small balls and place on a parchment lined baking sheet. Press the centre with a teaspoon or fork to flatten slightly.

• Bake at 375F for 12 to 15 minutes.

• Once baked, allow the cookies to cool slightly. Place melted milk chocolate into a piping bag and pipe a small amount onto the centre of each cookie. Place the Reese’s Pieces in the centre of the cookie, onto the milk chocolate. Pipe out three spider legs on each side and allow the chocolate to solidify. You may also add candy eyes if you wish. Enjoy!

Recipe: Pasta é Fagioli

Indulge in the comforting embrace of a classic Italian favorite: Pasta e Fagioli. This hearty soup, translating to "pasta and beans," effortlessly marries simple ingredients into a bowl of unparalleled warmth and flavor. Rich, tomato-based broth envelops tender pasta and creamy cannellini beans, creating a satisfying texture that delights the palate. The medley of aromatic herbs and spices infuses every spoonful with an authentic taste of Italy. Pasta e Fagioli isn't just a dish; it's a culinary journey that transports you to the sun-kissed hills of Tuscany with each spoonful. Perfect for chilly evenings or whenever you crave a taste of home, this dish embodies the essence of Italian comfort food, proving once again that the most exquisite pleasures can arise from the simplest ingredients. Buon appetito!

Pasta é Fagioli

PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8

INGREDIENTS 

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1/3 to 1/2 cup pancetta, cubbed

• 1 medium onion, diced (approximately 1 cup)

• 2 teaspoons minced garlic

• 2 medium carrots, peeled and diced

• 3 large potatoes, diced

• 4 cups tomato purée, preferably San Marzano tomatoes if you can get them)

• 1 cup Ditalini or elbow pasta

• 1/2 teaspoon dry thyme

• 1 teaspoon dry rosemary

• 1 teaspoon celery seeds

• 1 bay leaf

• Salt and pepper to taste 

• 5 cups low-sodium chicken broth

• 2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed

• 3/4 cup elbow macaroni

• Freshly ground black pepper

• Pinch red pepper flakes, optional

• Freshly grated parmigiano reggiano to sprinkle on top just before serving 

INSTRUCTIONS 

1. Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes. 

2. Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes. 

3. Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.

4. Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of  soup and stir well. Season the soup with red pepper flakes for an added kick of heat.

5. Serve warm with a sprinkle of freshly grated parmigiano reggiano

Recipe: Lentil Soup

There's something undeniably comforting about a steaming bowl of lentil soup, especially as the days grow colder. This humble dish, rooted in diverse culinary traditions worldwide, embodies the essence of nourishing comfort. Lentils, those tiny powerhouses of protein and fiber, transform into a hearty, soul-soothing concoction when simmered with aromatic spices, vegetables, and sometimes even meats. Each spoonful is a symphony of flavors – earthy lentils mingling with the sweetness of vegetables, all harmonized by a blend of spices. Whether you're a seasoned cook or a kitchen novice, lentil soup is your canvas, inviting creativity and adaptation. It's not just a meal; it's a warm hug on a chilly day, a reminder of home, and a celebration of simplicity. So, ladle out a bowl, savor the aroma, and let the wholesome goodness of lentil soup envelop you this season.

Lentil Soup

serves: 4

INGREDIENTS

1 tablespoon olive oil
1 large carrot, peeled & diced
2 large stalks celery, diced
1 small yellow onion, diced
1/2 teaspoon kosher salt, plus more to taste
1 cup dried lentils
4 cups low-sodium veg or chicken broth
1 whole bay leaf
2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)

INSTRUCTIONS 

• In a Dutch oven add olive oil, sauté onions, carrots, and celery until tender (about 5 min). Add the dried lentils, broth and bay leaf. 

• Bring pot to a boil. Reduce the heat to low, cover and let simmer, until the lentils begin to fall apart, about 20 minutes. Turn off the heat and stir in the lemon juice. 

• Add a little glam: before serving, drizzle Olive oil overtop, maybe a dollop of yogurt, or a little grated parmesan.
  

Recipe: Pumpkin Spice Donuts

Indulge in the warm, comforting embrace of fall with our irresistible Pumpkin Spice Donuts! As the leaves change and the air crisps, there's nothing quite like the cozy aroma of cinnamon, nutmeg, and cloves wafting through the kitchen. Our Pumpkin Spice Donuts are a perfect blend of moist, pumpkin-infused dough, generously spiced to perfection, and finished with a heavenly glaze that will melt in your mouth. Each bite is a delightful reminder of autumn's charm, making it impossible to resist the temptation for seconds. Whether you're sipping on a hot cup of coffee or enjoying a leisurely afternoon tea, these donuts are the ultimate seasonal treat, bringing the essence of fall straight to your taste buds. Embrace the season and treat yourself to the magic of pumpkin spice!

PUMPKIN SPICE DONUTS

SERVING: 12 DONUTS

2 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 teaspoons baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup pumpkin puree
2 large eggs
1/4 cup 2% milk
1/4 cup unsalted butter, melted and cooled

Pumpkin Spice Sugar Coating

1 cup sugar
1 teaspoon pumpkin spice
In a separate bowl: 1/4 stick unsalted butter, melted 

INSTRUCTIONS

1. Preheat oven to 325 degrees F.

2. Spray a doughnut pan with cooking spray.

3. In a large bowl, add flour, brown sugar, baking powder, pumpkin spice, salt and baking soda and stir to combine.

4. Add the pumpkin puree, eggs, milk, and unsalted butter. Stir to combine; do not over mix. Scoop the batter into a piping bag or large zip lock bag and cut the corner squeeze and fill each doughnut mold with batter and bake 8-11 minutes.

5. While the donuts bake mix the pumpkin spice sugar mixture. In a small bowl, add sugar and pumpkin spice and mix until combined. Melt butter and using a pastry brush, brush cooled donuts with butter and toss in the sugar and pumpkin spice mixture until coated.

6. The donuts are best when served right away. Keep in an airtight container in the refrigerator for up to 2 days.

Recipe: Root Vegetable Gratin

Indulge in the comforting embrace of a Root Vegetable Gratin! This delightful dish combines earthy, nutrient-packed root vegetables like potatoes, sweet potatoes, and parsnips, thinly sliced and layered with a luscious blend of cream, garlic, and cheese. As it bakes to golden perfection, the flavors meld together, creating a creamy, savory, and slightly caramelized masterpiece that's perfect for any occasion. Whether you're serving it as a cozy side dish or a hearty main course, this root vegetable gratin is sure to warm your heart and satisfy your taste buds. Get ready to savor the essence of autumn in every delicious bite!

Root Vegetable Gratin

Ingredients

4-5 parnsips
4 beets
2 sweet potatoes
1 cup heavy cream
1 cup grated Parmesan cheese

Instructions

• Peel and slice all vegetables as thinly as possible using either a knife or a mandolin.

• Preheat oven to 325F.

• Layer the vegetables in an oven-safe baking dish one vegetable at a time. E.g. one layer of parsnips, one layer of sweet potatoes, and one layer of beets. Continue in this manner until the dish is full. Season with salt and pepper as you go.

• Pour heavy cream over all the vegetables, and top with Parmesan cheese. Add salt & pepper and cover with tinfoil.

• Bake for 45-50 minutes at 325. Increase heat to 375, remove tinfoil, and finish baking for another 10 minutes.

• The secret to this recipe: It’s amazing fresh out of the oven but it’s even better reheated - the vegetables get even more cartelized. Enjoy!

Rant: The Perfect Thanksgiving Feast

Thanksgiving is a time of togetherness, gratitude, and, of course, delicious food. As the holiday season approaches, many home cooks begin to feel the pressure of preparing the perfect Thanksgiving feast. Whether you're a seasoned pro or a novice in the kitchen, these Thanksgiving cooking tips will help you roast a mouthwatering turkey, carve it like a pro, and whip up a velvety gravy that will have everyone asking for seconds.

Download my thanksgiving checklist for free here:

Find all my thanksgiving links here:

1. Step By Step Guide to Roasting a Turkey

2. Your Complete Thanksgiving Guide

3. The Perfect Thanksgiving Feast

4. The Best Cranberry Sauce

5. Creamy Cauliflower Garlic Mash