Recipe: Spicy Roasted Pumpkin Seeds

A snacker [someone who eats lightly or between meals], a snack [a small amount of food eaten between meals] .

Raise your have if you’re a snacker! 🙋🏻‍♀️ OH I SEE YOU! Now repeat after me - .

“I like good snacks and I can not lie,

You other snackers can't deny,

That when the food goes in an itty bitty plate,

And goes right in your face

You get sprung..”

.

No reason, I just wanted someone to sing with me. Now sit back and relax with a bowl of SPICY ROASTED PUMPKIN SEEDS

Spicy Roasted Pumpkin Seeds

INGREDIENTS

• 2 cups pumpkin seeds

• 1 1/2 teaspoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne

• 1/4 teaspoon sea salt

• 1/4 teaspoon paprika

• parchment paper

INSTRUCTIONS

1. Bake at 300 degrees for 40 minutes, taking them out and stirring/flipping halfway through. Let cool for a minute and enjoy!

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.

Oven Roasted Chestnuts

HOW TO ROAST CHESTNUTS

Ahh, the roasted chestnut! The quintessential winter treat!

Chestnuts are crunchy and bitter when raw, but become sweet, buttery, and soft when roasted. The scent of roasting chestnuts triggers so many wonderful food memories for me.

It’s comfort, love and laughter wrapped in a mahogany coloured shell. It does and will always remind me of the holiday’s sitting around a long table cloth topped dinner table with endless dishes of warm comforting foods served family style in the centre, and ending the meal with warm, out of the oven roasted chestnuts.

What does the charbroiled scent of a sweet roasted chestnut remind you of?

⁣Do you roast chestnuts or do you boil them? Do you love them, or hate them?

⁣If you LOVE them like we do then you’re in luck! I have the perfect oven roasted chestnut recipe for you to try. Frank and I have tried so many different ways to get the perfect roast and we finally did it (to be fair, he did it. I was quality control - someone had to taste test them :)

This recipe delivers easy to peel, sweet chestnuts every single time!

Oven Roasted Chestnuts

When choosing your chestnuts, make sure they are firm, solid and don’t give when squeezed. Take care when cutting the chestnuts. It’s easier if you use a serrated knife and work slowly. Peel chestnuts when they are still warm, as they become near impossible once cold.

Prep Time: 10 minutes
Cook Time: 26 minutes, and let them rest for 5 minutes
Total Time: 41 minutes
Serves: Well this my friends is up to you :)

Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 1/2 lbs fresh chestnuts
8 cups cold water
1/4 cup kosher salt, to soak chestnuts and more to sprinkle overtop prior to roasting

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Using a sharp paring knife, cut a slit across the round side of each chestnut⁣.

3. Add water and salt to a medium bowl and mix the salt well until it's dissolved a bit (doesn't need to be fully dissolved).

4. Add the chestnuts to the water and mix them in the water for a few seconds. Using a slotted spoon scoop out the chestnuts and place onto a rimmed baking sheet and lightly sprinkle with kosher salt.

5. Place the baking sheet in the oven on the middle rack and roast for 20 minutes. Remove from oven, shake the pan, return to the oven and roast for 5 minutes and then switch the oven to broil and continue to roast for 1 minute longer.

6. Remove the roasted chestnuts from the oven, place them into a bowl and cover with a clean tea towel for 5 minutes.⁣ Peel and enjoy!

Why the salt water bath?

The salt water bath adds a nice subtle salty flavour to the finished roasted chestnuts.

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: 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: 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.

Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️

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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

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

2. Roughly chop the whole almonds.

3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

8. Do NOT refrigerate

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Recipe: Flourless Peanut Butter Oatmeal Cookie

🎶"C" is for Cookie, that’s good enough for me🎶 especially when it’s a Flourless Peanut Butter Oatmeal Cookie!

Yield: 20-30 Cookies

Ingredients:

2/3 cup old-fashioned rolled oats
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup natural peanut butter at room temperature
6 Tablespoons packed light brown sugar
½ cup semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you may need to use your hands. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1 to 1.5 Tablespoons each, onto prepared baking sheet. (Note: you may need to shape these into balls using your hands) Bake two batches. Gently press down on the dough mounds with the back of a spoon to slightly flatten each cookie.

For soft chewy cookies bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes.

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.