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Amaretti Cookies

BT Toronto | posted Friday, Dec 7th, 2018

PREP TIME: 30 minutes

COOK TIME: 15 minutes

TOTAL TIME: 45 minutes

SERVES: 40-45 cookies

AUTHOR: Mary Mammoliti / Kitchen Confession / kitchenconfession.com


4 cups ground almonds (3 1/4 cup whole almonds = approximately 4 cups ground almonds)

1 cup ground hazel nuts (1 1/2 cups whole hazel nuts = approximately 1 1/4 ground)

1 1/4 cups of sugar + 1/2 cup of sugar to coat

5 tablespoons almond extract

2 eggs

2 tablespoons flour


1. Preheat oven to 350°F

2. Line 2 rimmed baking sheets with parchment paper or 2 silicone mats

3. Chop almonds and hazel nuts to a medium fine grind using a food processor and set aside.

4. In a stand mixer, use the paddle attachment, beat eggs and 1 1/4 cups of sugar together. Add almond extract, flour and continue to beat until combined.

5. Pour in ground almond and hazel nuts and continue to mix until dough is moist but easy to handle.

6. Pour 1c sugar into small bowl and set aside

7. Using a cookie scoop or tablespoon roll dough into 2 inch balls then roll each one into the bowl of 1/2 cup sugar to coat.

8. Place cookies on the prepared baking sheets and gently press an almond into the tops. The cookie will push down into a disc shape.

9. Place tray in oven and bake for 15 minutes.

NOTE: If you do not have a stand mixer you can use a large bowl, whisk to combine the egg, sugar, almond extract and flour. Switch to a wooden spoon or a silicone spoon and add the ground almonds and hazel nuts. Continue mixing until all ingredients are combined.

Capellini with P.E.I. Mussels, Sea Urchin and Lemon Zest

BT Toronto | posted Friday, Oct 19th, 2018


Serving: 2 people

  • 3 ¾ cups (200g) Capellini
  • 1lb mussels
  • 6 pieces of fresh sea urchin (comes in wooden box/white tray)
  • 3 pieces of garlic
  • 1 lemon juiced (rind saved for zest)
  • ¼ bunch parsley
  • ¼ cup (1/8 lb) butter softened
  • 1 smoking chip
  • To taste salt
  • To taste olive oil
  • ¼ cup white wine
  • ¼ cup water (or fish stock)
  • 1 tsp dried Calabrian chillies
  • 2 teaspoons corn starch


  1. Place sliced 2 pieces of garlic, chillies and olive oil in a medium sized saucepan on medium heat. Once the garlic is golden, add rinsed PEI mussels. Add white wine and cover, cooking until mussels open.
  2. Remove mussels and pull meat out of the shell. Once meat is pulled out, heat up another medium pan on medium heat until hot. Place mussel meat in the pan. Add smoking chip (light on fire) and smoke for ten minutes.
  3. As mussels smoke, strain the liquid from the mussels twice and reserve.
  4. Add half of butter portion to a food processer and mix until smooth. Add 2 pieces of sea urchin, lemon zest and salt and blend to combine. Set aside.
  5. Put a medium sized pot of water on and turn to high heat for pasta.
  6. In a pot, simmer 1 piece of garlic in olive oil on medium heat. When golden, add half of the reserved mussel liquid and blend with hand blender. Add 2 pieces of sea urchin to the pot and season, slowly adding lemon juice, olive oil and other half of butter to emulsify, continually stirring. Add in corn starch while mixing sauce. Once sauce is smooth, remove from heat and set aside.
  7. Finely chop parsley and add Capellini to pot of boiling water. Cook for 3-4 minutes.
  8. To assemble, add a bit of olive oil, one piece of garlic and reserved lemon zest. When pasta is cooked, add it into the pan and toss. Add remainder of mussel liquid to pasta. Then, slowly add sea urchin, butter and mussels. Plate. Add chopped parsley and pour over top the sea urchin sauce. Finish with a drizzle of olive oil

Sugar Reduced Apple Pie

BT Toronto | posted Wednesday, Mar 14th, 2018

Pastry Dough: 

Source: www.ontrackdiabetes.com/print/recipes/dessert/basic-pastry-dough

Apple pie filling:


  • 2 (9 inch) pie shell
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
  • 6 cups sliced green apples


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
  3. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
  4. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
  5. Bake in preheated oven for 45 minutes, or until crust is golden brown.

Source: www.allrecipes.com/recipe/15697/no-sugar-apple-pie/print/?recipeType=Recipe&servings=8&isMetric=false


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Shortbread Lemon Parfait

BT Toronto | posted Monday, Nov 27th, 2017




Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)



  1. Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.


  1. Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.


  1. In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.


  1. Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.


  1. Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish
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Butterscotch, Sticky Pear Puddings with Calvados Cream

BT Toronto | posted Monday, Nov 27th, 2017





8 ounces unsalted butter (2 sticks)

½ cup honey

½ cup heavy cream

2 medium ripe pears

1 (125g) packet of Walkers Butterscotch Shortbread (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)



1 cup heavy cream

2 teaspoons sugar

1 tablespoon Calvados

4 ramekins



  1. Preheat the oven to 350ºF.


  1. In a large saucepan add the butter, honey and cream and place over high heat. Stir until it comes to a boil. Whisk for 3 minutes on high and pour about 1 tablespoon of the syrup into the bottom of each ramekin.


  1. Peel, quarter and core the pears and slice into bite size pieces and arrange half of the pears into the ramekins. Roughly chop the shortbread into ¼ inch pieces and divide half of the mix between the ramekins over the pears and press firmly down.


  1. Top the shortbread with the remaining pears and then another layer of shortbread and finish with a tablespoon each of the butter/honey/cream syrup poured on the four ramekins. Place the ramekins on a baking sheet and bake for about 20 minutes.


  1. While the puddings are baking, whip the 1 cup of heavy cream and fold in the sugar and brandy.


  1. When the puddings come out of the oven, allow to cool for at least 5 minutes before unmolding onto a plate. Top with the remaining butter, honey and cream syrup and serve with the Calvados cream.
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Lavender Shortbread

BT Toronto | posted Monday, Nov 27th, 2017




1 ½ cups flour

¾ cup cornstarch

Zest of 1 lemon

2 teaspoons lavender flowers, fresh or dried

1 cup powdered sugar

2 sticks unsalted butter

¼ cup sugar

1 teaspoon lavender flowers fresh or dried

1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)



  1. Preheat the oven to 350ºF.


  1. 2 Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.


  1. Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly.


  1. Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.
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Pumpkin Spice Granola

BT Toronto | posted Thursday, Nov 23rd, 2017

Pumpkin Spice Granola (Gluten-Free, Dairy-Free, Vegan)



3 cups old-fashioned oats*

1 cup chopped nuts (almonds, pecans, walnuts, pistachios or a combination)

1 cup large-flake unsweetened coconut

½ cup pumpkin seeds

¼ cup whole flaxseeds

½ cup pure maple syrup

½ cup canned pure pumpkin (not pumpkin pie filling)

¼ cup coconut oil or butter

3 tbsp coconut sugar or brown sugar

1 tbsp pumpkin pie spice

1 tsp ground cinnamon

1 tsp vanilla

¼ tsp sea salt

¾ cup dried cranberries



* Old-fashioned oats are sometimes called large-flake oats.

Preheat oven to 325°F. Line a large sheet pan with parchment paper and set aside. (Or use two smaller pans.)

In a large bowl, combine oats, nuts, coconut, pumpkin seeds and flaxseeds (do not add cranberries). Mix well.

In a medium pot, combine maple syrup, pumpkin, coconut oil, sugar, spices, vanilla and salt. Cook and stir over medium heat until coconut oil is melted and sugar is dissolved. Pour maple-pumpkin mixture over oat mixture. Mix well, until no dry oats remain. This may take a minute or two of stirring.

Transfer wet granola mixture to prepared pan and spread as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully removing pan from oven and stirring granola every 10 minutes. This will ensure even baking. Cook until granola looks “toasty” and golden, but not brown.

Remove pan from oven and let granola cool completely. Add cranberries and store in an airtight container for 1 week. (I keep my granola in the fridge to prolong its freshness.)


Makes about 7 cups granola

Per serving (1/3 cup): 194 calories, 10 g total fat (4 g saturated fat), 4 g protein, 22 g carbohydrate (3.3 g fibre, 10 g sugar), 6 mg cholesterol, 16 mg sodium


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Coconut & Banana Pancakes

BT Toronto | posted Thursday, Nov 23rd, 2017

Coconut & Banana Pancakes

Gluten-Free, Dairy-Free



2 cups all-purpose gluten-free flour blend*

2 tsp baking powder

½ tsp each ground cinnamon and sea salt

1 can (14 oz/398 mL) coconut milk (light or regular)

1½ cups mashed super-ripe bananas

2 eggs

2 tbsp pure maple syrup

½ tsp vanilla



* You can use 1-1/3 cups all-purpose flour plus 2/3 cup whole wheat flour instead of the gluten-free flour blend.

Preheat electric griddle to medium-high heat.

In a large bowl, combine flour blend, baking powder, cinnamon and salt. Mix well.

In a medium bowl, whisk together coconut milk, bananas (super-ripe, right?), eggs, maple syrup and vanilla until well blended. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Lightly oil griddle or spray with cooking spray.  For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with additional maple syrup, if desired.


Makes 10 large pancakes

Per pancake: 227 calories, 7.2 g total fat (5.6 g saturated fat), 4 g protein, 36 g carbohydrate (3.1 g fibre, 7.8 g sugars), 37 mg cholesterol, 195 mg sodium


YUM: If dairy isn’t a problem and you don’t care for coconut milk, use buttermilk. Add ½ tsp baking soda to the dry ingredients.

YUMMER: Top with sliced bananas and toasted coconut (pictured) for a splurge-worthy treat.

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