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Cookies & Cream Pumpkin Trifle

BT Calgary | posted Monday, Oct 2nd, 2017

The flavor and denseness of the pumpkin, combined with the sweetness of the cookies and light texture of the whipping cream is a lovely combination which not only looks beautiful, it’s a hit with all ages. 

— Coutrtesy Teresa Toth —

pumpkin dessert


  • 2 cans pumpkin pie filling
  • 4 cups chocolate cookies, crushed
  • 4 cups whipped cream (if using real whipping cream you can add 1/2 cup icing sugar if desired)
  • 1 tablespoon pumpkin pie spice


  1. Using 4 individual glasses, layer the ingredients as follows: 1/2 cup pumpkin, 1/2 cup cookies, 1/2 cup whipped cream.
  2. Repeat and finish with a sprinkling of pumpkin pie spice. If using a large trifle bowl, increase the amount in each layer to 2 cups or more as needed.

— Enjoy! —

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Lemon Posset with Cinnamon & Bay Leaf

BT Calgary | posted Tuesday, May 16th, 2017


— Courtesy Renée Kohlman — 


  • 3/4 cup granulated sugar
  • 3/4 cup lemon juice (about 3-4 lemons)
  • 1 Tbsp grated lemon zest
  • 1-inch piece fresh ginger, peeled
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 1/4 cups whipping cream
  • 1 cup assorted fresh berries, for garnish


  1. In a medium saucepan, stir together the sugar, lemon juice, lemon zest, ginger, bay leaf, cinnamon stick and cloves.
  2. Bring the mixture to a simmer over medium-high heat. Once the sugar has dissolved, turn down the heat to low and let the mixture steep for 10 minutes.  This will infuse the aromatics.
  3. Remove this lemon syrup from the heat and pour it through a fine mesh strainer into a large bowl. Discard the bay leaf, cinnamon stick and cloves.
  4. Place the whipping cream in a medium saucepan over medium-high heat and bring it just to a simmer. Turn down the heat to low and let it cook for 5 minutes, stirring regularly so it doesn’t scald.
  5. Remove the cream from the heat and use a spoon to stir it into the lemon syrup until a custard-like consistency is achieved.
  6. Pour the custard into ramekins or cups (choose the size that works best for your guests), let them sit for 30 minutes at room temperature and then cover
    them with plastic wrap and refrigerate for at least 4 hours before serving.
  7. Garnish with fresh berries.

The lemon possets can be covered with plastic wrap and refrigerated for up to 5 days.

— Enjoy! —

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Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016


Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.


  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee


  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.



Courtesy Theresa Toth, Easy Peasy Eats

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White Chocolate Mousse

BT Calgary | posted Thursday, Dec 3rd, 2015


  • 8 medium egg yolks
  • 1/4 cup plus 2 Tbsp. sugar
  • 200g (one canister) Cococo Chocolatiers White Chocolate Morsels
  • 5 oz. or 2/3 cup whipping cream, 33-36%
  • 1 piece or 1 tsp. liquid vanilla bean natural vanilla extract
  • One standard pouch or 2.5 tsp. gelatin (soaked as per directions)
  • Slightly less than 2.5 cups medium peak whipped cream 33-36%


  1.  Whip the sugar and yolk until pale and light.
  2. Heat the cream and vanilla to just below boiling, approximately 80 degrees C.
  3. Add to the white chocolate and soaked gelatin.  Mix well.
  4. Allow to cool, mix in whipped eggs and fold in the whipped cream.
  5. Pipe the mousse into desired cups or chocolate shells.  Allow to cool and decorate as desired.


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Crispy Rice Squares

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 15 minutes
Set 1½ hours
Serves 12


  • ½ cup almond butter or sunflower seed butter
  • ½ cup coconut oil1⁄3 cup honey, maple syrup, or coconut syrup
  • ¼ cup raw cacao powder
  • ½ tsp pure vanilla extract
  • Pinch of sea salt
  • 4 cups crispy brown rice cereal, puffed quinoa,
  • puffed amaranth, or other dry cereal of choice1⁄3 cup coarsely chopped almonds,
  • dry roasted (omit for Nut-Free option)
  • ¼ cup ground f lax seeds
  • ¼ cup cacao nibs
  • ¼ cup unsweetened shredded dried coconut



1. In a large saucepan over medium heat, melt the
almond butter, coconut oil, honey, cacao, vanilla,
and salt together.
2. Once melted, stir in the cereal, almonds, f lax,
cacao nibs, and coconut. Stir until thoroughly
3. Lightly oil a 9- x 12-inch glass dish with coconut
oil and spread the mixture out evenly. Press down
with the back of a spatula until firmly pressed
together. Place in the freezer for 1½ hours until
hardened and then cut into squares and serve.
These will melt apart if you leave them out too
long. Word to the wise.

Courtesy The Undiet Cookbook

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Croissant, Fig & Blue Cheese Bread Pudding

BT Calgary | posted Friday, Nov 13th, 2015

If you’re hosting a holiday party in the coming weeks — and still looking for that perfect appetizer try this tasty recipe from ATCO Blue Flame Kitchen’s new holiday cook book.


  • 7 cups cubed day-old croissants (about 4)
  • 2 cups sliced dried Mission figs
  • 1/2 cup crumbled blue cheese
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 cup whipping cream
  • 3 tbsp fresh orange juice
  • 1 tbsp grated orange peel
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  1. Preheat oven to 400°F.
  2. Combine croissant cubes, figs and cheese in a bowl.
  3. Place croissant mixture in a greased 9×13 inch baking dish.
  4. Whisk together eggs, sugar, cream, orange juice, orange peel, cinnamon, vanilla, nutmeg and salt.
  5. Pour egg mixture evenly over croissant mixture.
  6. Bake, uncovered, until light golden and a knife inserted in centre comes out clean, about 25 minutes.
  7. Let stand 10 minutes before serving.


Nutritional analysis per serving:  502 calories, 23.4 g fat, 10.8 g protein, 64.9 g carbohydrate, 5 g fibre, 410 mg sodium

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Pumpkin Brule

BT Calgary | posted Wednesday, Oct 28th, 2015


  • 5 egg yolks
  • 3 eggs
  • 160 g sugar
  • 600 ml 35% cream
  • Pinch salt
  • 250 g pumpkin pure fresh or canned
  • ½ tbs cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg


  • Mix spices and salt with the sugar set aside.
  • In a bowl mix eggs, egg yolks and  together adding in the sugar mixture using a plastic spatula.  Heat cream on stove to scalding point. But do not boil. Add and stir in pumpkin to cream.  Temper hot cream into egg mixture and stir slowly.
  • Pour into desired ramekin and place in a water bath and bake at 300f for 35-45  or until it is set. Let cool sprinkle with sugar and either use a torch to brule the sugar or use your oven set to broil.  Keep an eye on it if you use that option.


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Apple Blondies with Brown Sugar Frosting

BT Calgary | posted Tuesday, Oct 27th, 2015

Makes 20 to 54 bars or squares.



  • 2⁄3 cup butter, softened 150 ml
  • 2 cups packed brown sugar 500 ml
  • 2 large eggs 2
  • 1 tsp vanilla extract 5 ml
  • 2 cups all-purpose flour 500 ml
  • 2 tsp baking powder 10 ml
  • 1⁄4 tsp salt 1 ml
  • 1 cup chopped peeled apples 250 ml
  • 3⁄4 cup chopped walnuts 175 ml


  1. Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking pan.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes.
  3. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended.
  4. Stir in apples and nuts, mixing well.
  5. Spread evenly in prepared pan.
  6. Bake until set and golden, 25 to 30 minutes.
  7. Let cool completely in pan on a wire rack.

Brown Sugar Frosting


  • Brown Sugar Frosting:
  • 1⁄2 cup butter 125 ml
  • 1 cup packed brown sugar 250 ml
  • 1⁄4 cup milk or cream 60 ml
  • 2 cups confectioners’ (icing) sugar, sifted 500 ml


  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk.
  2. Bring mixture just to a boil then remove from heat and let cool to lukewarm.
  3. Stir in confectioners’ sugar, mixing until smooth.
  4. Spread evenly over bar.
  5. Let stand until frosting is firm enough to cut.
  6. Cut into bars or squares.

Tips: This frosting is very soft when first mixed, which makes it very nice to spread. It firms up on cooling.
Choose apples that are crisp, tart and not too moist. Granny Smith, Golden Delicious and Spartans are good choices for this recipe.

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