Skip to main content

Mmmm... Mmmmm... Cannoli's!!

What can I say - I make a mean Cannoli apparently! It's almost a shame how easy these were to make given how fantastic they were to eat!! Plus, when put in mini cannoli shells rather than regular ones they were adorable!

This week was one of my bosses (yes, one of them - I have three essentially) birthdays so in our traditional workplaces fashion around went a card for everyone to sign and someone (typically I!) brought in some baked goods. I typically bring cupcakes because I never know what everyone likes but this time I knew for sure that he likes Cannolis based on random Friday afternoon "I want to go home" email exchanges gone awry!

These were definitely a hit - even for the richness on a Monday morning. Please note that this recipe was originally for Full size cannoli's so I do have a little extra filling...

Mini Chocolate Chip Cannoli's

Source: where ever my mom found the recipe!
Ingredients
1 package mini cannoli shells (12 shells)
15 oz. container Ricotta cheese (don't go for the skim - go for the real stuff!)
2/3 cup powdered sugar
1/2 tablespoon honey
1/2 teaspoon vanilla
2 oz. mini chocolate chips + extra's for garnish
pinch of cinnamon

Directions
- Drain ricotta cheese
- Mix drained ricotta, sugar, honey, vanilla and cinnamon well
- Stir in chocolate chips
- Chill mixture until ready to fill shells and serve.
- To fill each shell, put the filling in a pastry bag or resealable gallon bag, cutting off the tip to allow filling out. (I made the filling on Sunday night and chilled in a gallon size sealable bag for easy filling Monday morning...)
- Take each shell and sqeeze some mixture in to the opening, towards the center then flip to the other side of the shell and repeat
- Once all shells are filled take extra chocolate chips and sprinkle on a plate to dip each end in for chocolately garnish!
- Dust lightly with powedered sugar

Other great garnishes would be: chopped nuts (pecans, almonds, pistaccios), candied fruits, chocolate (or colored) sprinkles, a cherry, chocolate shavings, etc.

Another great way to dress up the shells would be to dip the ends of the shells in melted chocolate and allow to cool and harden before filling with mixture. You could also do this seasonally with white chocolate and food coloring to the color you want (Pink for Breast Cancer Awareness month, Red and Green for the holidays, Blue for 4th of July, etc.)

Comments

  1. Yum! Looks delicious! Who knew cannoli's were so easy to make:) I've always been intimidated by them. Great job!

    ReplyDelete
  2. I don't like ricotta do you think I could cream cottage cheese and use it in place?

    I do in other recipes, but not sure on the sweetness factor of these.

    ReplyDelete
  3. i've always been afraid of cannoli's too....they don't look so bad now that i'm reading the recipe though.

    Looks delicious!

    ReplyDelete
  4. Carrie - not sure about the sub of Cottage Cheese for Ricotta - but I'm afraid to try that in other things to begin with. I'm sure it can be done, you may just need to add more sugar or something. Ask on what's cooking - those ladies know everything!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it