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Mon 27 Marilyn's All-Star Kitchen
Tue 28 Dutch Pancakes with Lynn Crawford

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Who Says Adults Can't Have Milk and Cookies?

Take milk and cookies to a whole new level with Christine Cushing’s take on the adult version.

Chocolate Pecan Biscotti 
  • 1 1/4 cup all purpose flour (300ml)
  • 1/3 cup cocoa powder (80 ml) 
  • 2 tsp. baking powder (10 ml)
  • pinch salt
  • grated zest of ½ orange
  • 1 cup sugar (250 ml)
  • 1/3 cup extra virgin olive oil (80ml)
  • 2 large eggs
  • 1 tsp. pure vanilla extract (5 ml)
  • 1 cup whole pecans (250 ml)
  • 1/2 cup dried cherries , optional (125ml) 
  • Butter, for brushing baking tray

  1. Preheat oven to 325 degrees F. 
  2. Line a large baking sheet with parchment. Brush the parchment with butter.
  3. Sift flour, cocoa, baking powder, and salt into a medium bowl. Add pecans. 
  4. In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
  5. Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well. Add cherries, if desired . 
  6. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches – they will spread out as they bake.
  7. Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
  8. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into ½-inch slices.
  9. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp. Makes about 40 biscotti 
Honey and Cinnamon latte

  • 1 shot espresso coffee
  • 1 tsp. honey (5 ml)
  • ½ cup full fat milk (125 ml)
  • 1long  cinnamon stick for garnish
  • ground cinnamon for garnish

  1. In a tall glass combine the espresso shot with honey and stick until dissolved.
  2. Pour cold milk into a tall measuring cup or frother and using a small whip or immersion blender whip for several seconds to create a dense foam.  Heat for 12-15 seconds in mircrowave until just warm.
  3. Pour this frothy milk over espresso and stand a long cinnamon stick that it taller than the glass into latte.  Sprinkle with ground cinnamon.
Serves 1

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Monday, September 26, 2016

Coming Up

Mon 27 Marilyn's All-Star Kitchen
Tue 28 Dutch Pancakes with Lynn Crawford