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: 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: Citrusy Amaretti

To quote Janet Jackson “I'm in control, never gonna stop, Control, I like to have a lot. Control, ....”

Ah, forget it! I don’t have control when it comes to these light and citrusy cookies. So freaking good!

It’s rude to talk with my mouth full so here ya go! Full recipe below :)

Citrusy Amaretti

Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 23 to 25 cookies
Author: Mary Mammoliti | Kitchen Confession

Ingredients

• 3 cups medium ground blanched almonds , (do not use almond flour)
  2/3 cup granulated sugar, and additional 1/3 cup for coating the cookies before baking.
  1 tbsp orange or lemon zest
  2 large egg whites
  1 tsp almond extract
  25 whole almonds for garnish

Instructions

1. Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment or use a slip mat.

2. Pour egg whites into the bowl of a stand mixer, add 2/3 cup sugar and using the whisk attachment beat until light and fluffy and white in colour.

3. Remove the bowl from the stand mixer and add the almond extract. Using a silicone spatula or wooden spoon stir.

4. Mix citrus zest and ground almonds together and add it to your egg and sugar fluff. Mix all the ingredients together just until combined. (Dough will be sticky.)

5. Pour 1/3 cup granulated sugar into a small bowl and scoop almond mixture and roll into approximately 1 inch balls then roll around in sugar to coat.

6. Place cookies on a prepared baking sheet, 1 inch apart, gently push a whole almond in the centre of the ball and bake until edges are golden brown, 10 to 12 min. Transfer to a rack to cool.

Recipe: One Bowl Greek Yogurt Pumpkin Bread

 “Beauty is in the eye of the beholder” and that’s how I would describe this photo of a One Bowl Greek Yogurt Pumpkin Bread. There may be slight imperfections on top but that crispy golden imperfect exterior adds an extra layer of flavour with every warm bite. It’s crispy on the outside and soft on the inside (perfect description of myself😁) PERFETTO! .

 One Bowl Greek Yogurt Pumpkin Bread

Ingredients

• 1 medium-size ripe banana, mashed (1/2 cup)

• 2 large eggs

• 1 cup pumpkin pure

• 1/3 cup plain greek yogurt

• 1/4 cup melted coconut oil

• 1/2 cup coconut palm sugar

• 1/2 cup pure maple syrup

• 1 tsp vanilla

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp sea salt

• 2 cups all purpose flour

• 1 tsp baking soda

• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350° (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.

2. Combine the flour, baking soda, cinnamon, and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl, and mix until well blended

4. Add the eggs, pumpkin, yogurt and vanilla.

5. Add flour mixture; mix until blended.

6. Spoon batter into two loaf pans coated with cooking spray.

7. Bake at 350° for 50-60 minutes until a toothpick inserted in center comes out clean.

Recipe: 5 Ingredient Almond Butter Cookies

Photo Description: Mary's hand holding 4 stacked Almond Butter Cookies between her index finger and thumb.

5 Ingredient Almond Butter Cookies

Prep Time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes
Serves: 16-20 cookies
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 cup almond butter, room temperature

• 1 cup coconut palm sugar

• 1 large egg, room temperature

• 1 teaspoon baking powder

• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat oven to 350º with 2 oven racks closest to the centre. Line 2 cookie sheets with parchment paper.

2. Combine all ingredients in a medium size bowl and stir to combine.

3. Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).

4. Bake for 9-10 minutes, until the edges are set and the centres are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.

Recipe: Homemade Flakies

Raise your hand if the mention of a Flakie, Jos Louis, 1/2 Moon make you crave one instantly. 

I’m raising both hands ;)

Image Description: Mary’s hand holding a homemade Flakie with a bite taken out of it.

My gosh, how many Vachon Flakies did I eat as a kid? Is this even a number I want to remember? Too many to count and I bet I’m not alone here. 

I was feeling nostalgic yesterday and decided to recreate the Vachon Flakie, and boy was I happy I did! 

So•Friggin•Good

For those that aren’t familiar, a Flakie is made from puff pastry filled with a layer of apple raspberry jam and a vanilla frosting cream at the centre that made a delicious mess with every bite taken. 

What’s your favourite Vachon Cake? 

Did you eat your Flakie whole of did you pop the top off and eat separately?

If you had a choice which would you choose? Flakie, Jos Louis, Vanilla 1/2 Moon, or other.

Photo Description: A full square Homemade Flakie on top of a plate with two small jars of raspberry compote and a bowl of the vanilla cream filling int he background.

Homemade Flakies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 9
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS

THE PASTRY

• 2 - 12 inch square sheets puff pastry

• Granulated sugar to sprinkle overtop

• 1 egg + 1 tbsp water, (to make an egg wash)

THE RASPBERRY FILLING

• 2 cups fresh or frozen raspberries

• 1/2 cup granulated sugar

• 2 tsp corn starch dissolved in 1/4 cup water

THE VANILLA CREAM FILLING

• 1 1/2 cups icing sugar

• 1/3 cup unsalted butter, softened

• 3 tbsp whipping cream

• 1 tsp vanilla extract

INSTRUCTIONS

STEP 1: PREPARE THE PASTRY PART 1

1. Whisk the egg and water together, set aside

2. Line a rimmed baking sheet with parchment paper..

3. Lay out one of the sheet of puff pastry on the lined baking sheet and lightly brush it with the egg wash. Note: do not pour it all on top, you are not going to use all of the egg wash but will need more just before it goes into the oven.

4. Lay the second sheet of puff pastry on top and chill in the freezer for 10-15 minutes. This will allow for an easy and evenly cut into squares later.

STEP 2: PREPARE THE RASPBERRY FILLING

1. If using fresh raspberries, gently rinse and add them to a medium stock pot. Add the sugar and slowly simmer together stirring every so often for about 10 minutes.

2. In a operate bowl add the cornstarch and water together and stir to dissolve. Pour the mixture in with the raspberries and sugar, stir and cook for an additional minute. Cool completely to room temperature until the pastry is ready to be assembled.

STEP 3: PREPARE THE PASTRY PART 2

1. Remove the pastry sheets from the freezer and using a sharp knife, trim the edges square if there was any uneven overlap, then cut the pastry into 9 squares (I’ve also cut them into 16 squares for a mini versions.)

2. Spread the squares apart on the parchment lined baking sheet to allow a gap between each square.

3. Lightly brush the tops with the egg wash and sprinkle granulated sugar over the tops of each square. You can use as little or as much as you like here but the sweet spot is a iight sprinkle overtop)

4. Bake for 15-20 minutes at 400 degrees F until the tops are golden brown. (If you are using a convection oven 15-17 minutes will be your perfect cooking time) Cool on a wire rack.

STEP 4: PREPARE THE VANILLA CREAM FILLING

1. Add icing sugar, butter, whipping cream, and vanilla to the bowl of a stand mixer and beat all ingredients together until light and fluffy. This step can also be done with a hand held mixer.

STEP 5: ASSEMBLE THE FLAKIES

1. With a serrated knife, cut each of the baked pastries in half horizontally.

2. Spread a heaping tablespoon of vanilla cream on the bottom half of the pastry and a rounded tablespoon of the raspberry compote on top of the vanilla cream and use the back of the tablespoon to spread it out, bring the two halves together to form a sandwich and take a giant bite! Enjoy :)

3. Store in an airtight container.

Recipe: Maple Banana Bread

Take a break from binge watching the news, organizing your closets, virtual deep breathing classes and take a short (social distancing) walk into the kitchen and have a little Bake Sesh ....... mmmkay?

Here’s my latest At Home Kitchen Project - Maple Banana Bread! ⁣ ⁣ This traditional Banana bread recipe got a cozy Canadiana makeover with the addition of dark maple syrup. ⁣ ⁣ ⁣

Happy Baking Friends and comment below or message me with any questions xoxox⁣ ⁣

Maple Banana Bread

Prep Time: 20 minutes
Bake Time: 60 minutes
Total Time: 1hr 20 minutes
Serves: Makes one 8½x4½" loaf
Author: Mary Mammoliti | Kitchen Confession 

Mary’s hand holding a half eaten slice of Maple Banana Bread

INGREDIENTS

• 1½ cups all-purpose flour

• 1¼ teaspoons baking soda

• ¾ teaspoon kosher salt

• ⅓ cup sour cream

• ¼ cup unsalted butter, room temperature

• 1 cup (packed) dark brown sugar

• 2 large eggs

• 3 large ripe bananas, mashed

• 2 tablespoons pure dark maple syrup

• ½ cup chopped walnuts (optional)

• Nonstick baking oil spray

INSTRUCTIONS 

1. Preheat oven to 350°. Lightly spray an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving enough on either side to life the load out. In a small bowl whisk flour, baking soda, and salt to combine, set aside.

2. In the bowl of a stand mixer or if using a hand mixer a large bowl, beat brown sugar, sour cream, and butter until light and fluffy, approximately 3-4 minutes. Add the maple syrup and one egg at a time, mixing to combine after each egg.

3. Reduce the speed to low on your mixer, slowly add the flour mixture, and mix to form

4. A smooth batter. Add bananas and mix until combined. Fold in walnuts, if using. Pour batter into the prepared pan and smooth the top. 

5. Bake the banana bread for 60–65 minutes or until a toothpick inserted into the center comes out clean.

6. Transfer the pan to a wire rack and let it cool in the pan for 30 minutes to 1 hour. Remove from the pan and get slicing.

Baked Maple Banana Bread in the loaf pan with two slices on a plate to the right of the loaf

I’ve also been using Kana pre-cut parchment paper for almost 2 months (swipe left to see) and you know I like to try the products before I recommend them and I can’t stop singing the praises of this product and brand! Pre-cut sheets to fit your cake pans, baking sheets (all sizes) and air fryer! They’re environmentally friendly and coated with natural silicone. The finish eliminates any need for greasing your pans, which means less mess, and less cleanup!⁣ ⁣ These pre-cut sheets are made from wood pulp sourced exclusively from sustainably managed forests, are compostable and biodegradable.⁣ ⁣ Packaging: 50% recycled paper and 50% wood pulp sourced from sustainably managed forests.

A loaf pan lined with parchment paper with a whisk and the open package of Kana paper

Several packages of pre-cut parchment paper of various sizes

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: Your Complete Thanksgiving Guide

Thanksgiving dinner menus will help you plan a fabulous meal. Build your menu around your traditional favourites or try a new Thanksgiving recipe, having a plan will make your meal prepping run smoothly. 

Question: Where do I begin?

Create Your Menu

Hosting Thanksgiving means you need a plan, and that means a menu. I want you to start planning now, go through your recipes, do a quick head count of how many people are going to attend. Next, start building a list of dishes you plan to make and then eliminate 1/2 of the list. You don’t need hassle back potatoes and mashed potatoes - pick one.

As the host you will always think you don’t have enough food. I’ve always said I would rather have more than not enough, I don’t want my guests to leave hungry. 

I guarantee your guests will only take a bit of each dish so no need for 2 pounds of peas and mushrooms. 

ONE WEEK Prior To The Event

Gather all your serving dishes; or make a list of all the dishes you need for that day and where to find them in your home. If you are missing something it gives you enough time to borrow or pick it up. You don’t want to be scrambling the day of when you have guests over.

Create your checklist; of tasks to be accomplished prior to your event and input them as events in your calendar.

Grocery Shopping; Create 2 grocery lists: 5 days before the meal buy Turkey (if buying frozen) and non-non-perishables, and 3 days before the meal for perishable items and any last minute things you need.

Question: How long does it take to defrost a Turkey? 

For every 5 pounds the turkey will take 24 hours to defrost in the refrigerator.

Example: A 20 pound frozen turkey will need 4 days of thawing in the refrigerator

Question: When should I buy a fresh Turkey?

If buying fresh, purchase your Turkey the day prior to the event.

TWO DAYS Prior To The Event Date

Prepare as much as you can before the big day.

Make your cranberry sauce and cut veggies. wash trim and halve Brussels sprouts, peel and slice carrots, snap green beans, celery, etc. Make salad dressings and wash and dry lettuce/greens for salad.

ONE DAY Prior To The Event

Peel, wash and cut potatoes into cubes. Soak in cold water, cover and place in the refrigerator over night. This eliminates some of the starch in the potatoes and crisp up nicely in the oven or place them in a slow cooker the day of and make mashed potatoes.

Prep your Turkey (step by step instructions below)

Set your table, take out your serving dishes, prepare your stuffing. You can also make your mashed potatoes and reheat them in the slow cooker/crock pot the day of. If you are roasting veggies you can cook them the night before and heat through just before you are serving the meal.

Question: Can I make dessert in advance?

Bake your pies the night before and refrigerate overnight. On the day of, remove the pie from the refrigerator, place on the counter to bring the pie to room temperature. Place the room temperature pie in the oven on low and heat through while you are enjoying your meal.

• Frozen - ready in an hour, bake while you are having lunch or dinner. hot fresh out of the oven. top with ice cream

• If you prefer homemade. Make the pie dough and roll out into pie plates 1 week before and freeze them.

• A few cheats: Williams Sonoma has pre-made stuffing, add your liquid and it’s done. They also have pecan pie filling in a jar. Buy the ready made small tartlet crust from the grocery store and scoop the filing into each one and bake.

How long does it take to cook a Turkey?

Cooking times can vary

Calculate 13 minutes cooking time per pound would be a good estimate. Let me break it down a bit more, It should take a 14 lb. turkey 2 1/2 to 3 hours to cook.

Question: How do I cook a Turkey?

 Prep your turkey the night before

There is always an ongoing debate “do you wash raw meat” and when preparing your Turkey i’ll leave that up to you. I don’t and this is why; washing the turkey can contaminate your kitchen, the water can spray on your back splash, all over your sink. Cooking the Turkey to the right temperature will kill any bacteria that may be lingering in your turkey - you can’t wash that away.

To brine or not to brine? There are people who stand strongly on both sides of this question. So if you brine your turkey go ahead, but for me I don’t bother with the extra step. I get great tasting and moist turkey without.

Stuffing or no Stuffing? I can take it or leave it, I’m not big on stuffing but I do make it in a separate dish. I find the Turkey cooks faster without the stuffing but the stuffing is not as moist as it would be if it were in the turkey. So for this I say do as you want.

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Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.