My trip to Italy continues to loom large in my mind. I daydream about the sunny cobblestone streets, the centuries old ruins, and the glorious food that I ate non-stop. I even have a newly expanded waistline to prove it! I only wish I had been able to stop in Sicily for some truly spectacular homemade cannoli’s. Their fresh ricotta cheese is supposed to be some of the best in the world.
Facebook does a wonderful job of making sure I don’t lose any of the extra weight I gained in Italy. It tempts me with red velvet cupcakes, chocolate covered s’mores, mac n’cheese, and so many more delicious treats. A recipe from Pillsbury recently caught my eye and I though it would be fun to try with my kids cooking club.
Tomorrow is the first day of my kids cooking class. Class begins at 3:10, and somewhere around 3:09 I hear what sounds like the running of the bulls. I should actually take that back as they walk very nicely down the hall to my room. Then they explode through the door with all the excitement of a mariachi band on Cinco de Mayo! Filled with questions and comments and pictures from their day. I dare say my excitement at seeing all those smiling faces almost matches theirs. The most often asked question is definitely what are we making today, followed quickly by 101 ideas about what it could possibly be (I try to save the “big reveal” for once everyone has arrived in class, washed their hands, and settled themselves at the table). So this is a big treat as I am announcing our first recipe in advance….we’re making Mini Chocolate Chip Cannoli’s!
1 Pillsbury piecrust
2 tablespoons sugar
1-15oz. container good ricotta cheese (Polly is my favorite supermarket brand)
¾ cup confectioners sugar 9plus a bit more for garnish)
½ cup mini chocolate chips (plus a bit more for garnish)
Pre-heat the oven to 425 degrees. Place the piecrust on a lightly floured surface. Sprinkle with the sugar and cinnamon. Using a rolling pin, gentle roll the sugar/cinnamon into the dough.
Using a 2½-inch round cookie cutter, cut out about 16 equal circles. Using an ungreased mini-muffin pan, press each round into the pan. If you have round pie weights, put 2-3 in each cup. These cups might puff up a bit but they still work nicely.
Cook for about 8-10 minutes or until lightly golden brown. Cook on a cooling rack.
While the cups are baking, mix the ricotta cheese, confectioners sugar, vanilla and chips in a medium sized bowl. Put in the refrigerator to set.
Before serving, fill each cup with about one tablespoon of filling. Put a few chips on top and sprinkle with powdered sugar. The filling might be a bit looser than traditional cannoli’s, but still delicious.
- This recipe was adapted from Arlene Cummings at www.pillsbury.com.