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: 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: Mexican Rice

Ugh Monday’s- am I right?⁣ ⁣ Big day ahead. Planning on going into the kitchen to wash my hands, get a snack, cook up a little MEXICAN RICE for dinner, go for a walk out my back door and in through the front, wash my hands. Zoom Conference,maybe empty my dishwasher, gonna play it by ear I don’t want to burn out. ⁣ ⁣ Whatcha up to today?⁣

A bowl of freshly made Mexican Rice. The tomato gives it a gorgeous ruby colour with the diced carrots sprinkled throughout the dish

Mexican Rice

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 3 tablespoons olive oil

• 1 1/2 cups long grain white rice

• 1/2 cup diced onion

• 1 large carrot diced (approximately 1/2 cup)

• 1 teaspoon minced garlic

• 1 teaspoon taco seasoning

• 1/2 teaspoon sea salt

• 8 ounces tomato puree 

• 3 cups low-sodium chicken broth

• Cilantro or parsley for garnish optional

INSTRUCTIONS

1. Heat oil in a skillet over medium-high heat. Add rice and cook for 3 or 4 minutes stiring occasionally, until lightly golden brown. Reduce heat to medium and add the onion, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato puree; cook and stir for a minute or two and then slowly stir in the chicken broth.

2. Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro or parsley (optional) and serve.

RECIPE NOTES

Optional: Add frozen corn or peas (thawed), mushrooms, bell pepper in addition to or in place of the potato and carrot.

Recipe: Lemon Garlic Salmon Pasta

Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes. ⁣
⁣
I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. ⁣*this recipe serves 6-8

Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.

Lemon Garlic Salmon Pasta

Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 package of Maria’s Homestyle Chickpea Fusilli⁣

• 1 lb. salmon fillet⁣

• 1 teaspoon garlic, minced⁣

• 1 tablespoon @miyokoscreamery vegan butter⁣

• 1 teaspoon dried basil⁣

• 1 teaspoon dried oregano⁣

• Salt and pepper to taste⁣

• 4 - 5 handfuls of spinach⁣

• Zest + juice of one lemon⁣

• 2 teaspoons capers⁣

INSTRUCTIONS

1. Cook the pasta according to package directions

2. Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside. ⁣

3. Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted. ⁣

4. Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste⁣

5. Add lemon juice, zest and capers to the pasta and toss to mix⁣

6. Flake the salmon into bite-size pieces and gently toss salmon with the pasta⁣

Recipe: Grilled Mushroom Ricotta Sandwich

It’s the first day of school and I’m sure there were tears shed, parents rejoicing and teachers settling in for another year.

So let’s Celebrate OR Eat Your Emotions (whichever one works for you 😁)⁣⁣

Try my Grilled Mushroom Ricotta Sandwich! This would be the Italian relative to the North American Grilled Cheese.⁣⁣

PHOTO DESCRIPTION: A golden brown sliced sandwich filled with creamy white ricotta cheese and caramelized mushrooms. The bread is stacked and a few crumbs and a dollop of ricotta cheese give the picture a sense of imminent consumption.

Grilled Mushroom Ricotta Sandwich

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• Kosher salt⁣

• 1 small onion thinly sliced

• 4 mushrooms thinly sliced

• 1 tablespoon extra-virgin olive oil⁣

• Oregano to taste

• Ricotta cheese

• 2 slices of crusty bread (sour dough, whole wheat)

INSTRUCTIONS

1. On medium- high heat sauté your sliced mushrooms, a small sliced onion, some salt, pepper, and oregano in some EVOO and cook that down until the onions are soft and the mushrooms are golden (about 5 -7 minutes) pour into a bowl and set aside.⁣⁣

2. Wipe down the pan and toast two slices of crusty bread (sourdough, whole grain etc) and lightly butter one side of each slice of toast. ⁣⁣

3. Place the buttered side down top with a few generous scoops fresh ricotta cheese, top with the sautéed mushrooms and onions, cap it off with the second slice of toast (buttered side out. ⁣⁣

4. Place on the hot pan and grill for a minute, flip, and cook for an additional minute. ⁣⁣

5. Remove from the pan, cut in half. Take a giant bite and let the excess spill out and down your face. Don’t worry I won’t tell if you won’t 😉

Recipe: Lite Balsamic Vinaigrette

I love a good balsamic vinegar and if I could I would add a little into every dish I make. ⁣
⁣
The slight sweetness you get from the juice of “grape must” (in Italian, “mosto”), or the hint of oak from aging the “mosto” in wood barrels are the reasons I can’t get enough of it. ⁣
⁣
How to Buy a Good Balsamic Vinegar? Which balsamic vinegar is best for salad? Should balsamic vinegar be refrigerated?⁣
⁣
You know I live for food talk so If you want these questions answered or have a question of your own add it in the comments of my Instagram and let’s talk 😁⁣
⁣
For now I’ll leave you with the recipe to my Lite BALSAMIC VINAIGRETTE⁣
⁣

PHOTO DESCRIPTION: Rich brown balsamic vinaigrette with visible herbs ready to spread on your salad of choice contained in a clear jar. A slight spill and spoon lay to the right of the jar on a white washed wooden table.

Lite Balsamic Vinaigrette

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 Cup Balsamic Vinegar⁣

• 2 Tbsp Extra Virgin Olive Oil⁣

• 2 Tbsp Water⁣

• 1 Tbsp Honey⁣

• 1 Tbsp Dijon Mustard⁣

• 1/2 Tsp Oregano⁣

• 1/4 Tsp. Thyme ⁣

• 1/2 Tsp Sea Salt⁣

• Fresh cracked Pepper to Taste⁣
  

INSTRUCTIONS

1. Combine all ingredients in a bowl

2. Add to salads or as a sauce for your favourite sandwich

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: Quick And Easy Pizza Dough

This really is the perfect Pizza Dough recipe when you have to get dinner on the table in a hurry.

This crust has a nice bit of crunch. It’s the perfect backdrop to whatever toppings you want to layer on top. One of my favourite toppings are potato, and without sounding dramatic it’s probably one of the best pizzas you will ever have!

Raw eggs, for and smooth round ball of fresh pizza dough lightly floured on the kitchen counter

Quick And Easy Pizza Dough

Prep Time: 10 minutes
Proof Time: 2 hours
Total Time: 20 minutes 
Serves: 1 Rectangular Sheet Pan
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 1 cup warm water (about 110°C)

• 1 tablespoon honey

• 1 tablespoon oil

• 1 tablespoon dry instant yeast

• 1 teaspoon sea salt

• 2 cups all purpose flour

INSTRUCTIONS

1. In a large bowl or the bowl of an electric stand mixer fitted with the dough hook, add the warm water, honey, oil, salt, and sprinkle the yeast overtop. Let it sit for 5 minutes and allow it to bloom. There should be a foamy later on the top of the liquid mixture in the bowl. 

2. If using a stand mixer turn it on low and slowly add the flour until a soft dough forms and begins to pull away from the sides of the bowl. NOTE: Use your fingers and touch and the dough. The dough should feel soft, smooth and not sticky.

3. Continue to knead the dough for 2-3 minutes longer.  NOTE: If kneading by hand or if using whole wheat flour, continue to kneed 5-6 minutes longer. 

4. Cover the bowl with plastic wrap and let sit until doubled in size, 1-2 hours. 

5. Remove the plastic wrap and punch the dough down and place the it onto the center of your prepared sheet pan. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Continue with pizza toppings of your choice and bake in a preheat oven 425°F for 20-30 minutes.

Recipe: Corn Chowder

Soups Up! Here in Toronto winter isn’t done with us just yet. So I thought I would share the recipe for this happy, bright and lightened up version of my Corn Chowder to brighten up the day. The colour Yellow makes most of us feel better & on this snowy day, I could use all the sunshine I can get and this bright shade is the closest to sunshine I can get.

Corn Chowder

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 6 cups corn kernels, about 7 cobbs, divided

• 3 cups chicken stock, divided

• 4 slices turkey bacon

• 1 tablespoon olive oil

• 1 cup cooking onion, finely diced 

• 1 medium carrot, finely diced

• 2 celery stalks, finely diced

• 2 cloves garlic, minced

• 1 teaspoon chopped fresh thyme

• 1 medium sweet potato, peeled and cut into ½-inch dice

• 1 cup 2% milk (or almond milk but thickness may vary)

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 bay leaf

• 1 can full fat coconut milk, (400ml)

• 1 tablespoon minced parsley

INSTRUCTIONS

1. Cut the kernels off the cob and transfer to a bowl.

2. Add 4 cups of corn kernels and 2 cup chicken stock to a blender. Process until smooth, 1 minute on medium speed.

3. Add turkey bacon and olive oil to a large dutch oven or pot. Heat the pot over medium heat, cook and stir turkey bacon until crisp, 5 to 7 minutes. Transfer to a cutting board and chop into bite size pieces.

4. Add onions, carrots, sweet potato and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.

5. Add garlic and thyme, cook until fragrant, 30 seconds.

6. Add the remaining 2 cups of corn kernels and saute for 1 minute.

7. Add corn puree, 1 cup of chicken stock, salt, pepper, and bay leaf.

8. Bring soup to boil, reduce heat to a simmer. Stir every few minutes and cook for 15 minutes. Add milk and coconut milk, stir and continue to simmer for 5 minutes or until potatoes are fork-tender, about 20 minutes total cook time.

9. Turn off the heat and discard bay leaf. Stir in the parsley, taste the corn chowder and season with more salt and pepper as desired.

10. Divide the soup into serving bowls. Top with crispy turkey bacon and parsley.

Recipe: Warm Kale Brussels Sprouts and Fennel Salad

If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. ⁣Warm Kale Brussels Sprouts and Fennel Salad⁣ ⁣

You’re Welcome :)

Warm Kale Brussels Sprouts and Fennel Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 2 shallots, peeled and thinly sliced

• 3 tablespoons olive oil, divided 

• 1 pound brussels sprouts, trimmed and sliced thinly

• 1 bunch of kale leaves, removed from stems and thinly slice into ribbons 

• 1 bulb fresh fennel, thinly sliced 

• salt and pepper, to taste

• 1 teaspoon red pepper chili flakes

• Juice from half of a lemon

INSTRUCTIONS 

1. Hold the Brussels sprout from the stem end and thinly slice discard the stem end.

2. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.

3. Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.

4. Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.

5. Transfer to a serving dish and enjoy. 

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: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

⁣

⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze.