Mini Cannoli Cups

Everyone loves a classic cannoli. Not everyone loves trying to figure out how to make those shells, and then once that’s accomplished, making them efficiently. This recipe is a cheat sheet cannoli without the fuss and takes about a half hour start to finish. This is a fool proof recipe that will get rave reviews. No one has to know you didn’t spend the day in the kitchen.

Ingredients:
2 premade pie crusts OR a homemade pie crust (Recipe linked below)
1 container ricotta cheese (at least 16oz)
1 teaspoon vanilla
Powdered Sugar
2 tablespoons granualted sugar
Chocolate chips of your choice, dark/milk/white regular, jumbo or mini

First mix the filling. It is imparative it is chilled before filling. Combine the ricotta, vanilla, and granulated sugar. Add at least 1 tablespoon of powedered sugar and continue to add to taste. Put the filling in a gallon bag and refridgerate.

Second, make a double pie crust recipe. I love the Betty Crocker recipe that I grew up on. The recipe for that can be found here. For those who are pressed for time, 2 premade pie crusts work just as well. The benefit of homemade crust is being able to add in the cinnamon like real cannoli shells.

Preheat oven to 425

Unwrap the pie crusts and sprinkle with cinnamon sugar. With a rolling pin roll out the dough just a bit. If it is too thick it’ll be a pain to get in the mini cupcake tins. The same applies to the homemade dough.

With a 2 inch biscuit/cookie cutter or glass, cut out circles. Lightly grease a mini cupcake tin and line with pie crust. With a fork poke the bottom so that it does not puff up. Cook about 8-12 minutes or until golden brown. LET COOL!

Once the cups are cool, cut tip of bag with filling. Use the bag like a piping bag and fill the little cups. Add a few chips on top and dust with powdered sugar. And now the best part- ENJOY!

Best Snickerdoodle/Sugar Cookie Recipe EVER

This is the best snickerdoodle/sugar cookie recipe I have EVER found. They are soo fluffy, and soft. Though an avid baker I have a tendency to fail at cookies. I believe the only reason these turned out so well is because my boyfriend Eric helped make them…and instead of an electric mixer, we did it all by hand. But they were well worth the effort, they didn’t last very long.

1 cup unsalted butter (2 sticks)
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
sugar (topping)
cinnamon (topping)

Directions:

1. Preheat oven to 400 degrees F.

2. Mix butter, sugar, and eggs.

3. Blend in flour, baking soda, cream of tartar and salt.

4. Chill dough in fridge for at least 30 min. This will make balling the dough much easier. Shape dough into balls with your hands (great time to get the kids or significant others involved)

5. Mix cinnamon and sugar in a shallow bowl. Some like a lot of cinnamon, some like a little. Make it how YOU want. Roll each dough ball in cinnamon sugar mixture.

6. Place 2 inches apart on ungreased baking sheet. THIS IS IMPORTANT! They do fluff up and expand. I forgot this and ended up with snowmen and gingermen blobs when I used this recipe as a sugar cookie dough..

7. Bake 8-10 minutes until just golden. The longer they bake the crunchier they will be. Remove from baking sheet. Eating them warm is obviously the best, but if you’re not eating them right away definitely store in an air tight container to keep them nice and soft!

Angel Foodcake Cupcakes

I (Anna)  decided for the food recipe that I would share one of my all time favories…or well one of the general favorites! Now and again I get the urge to make something “healthy.” Having grown up in a family of blood pressure and heart problems it’s a necessity. One of the best ones I’ve done is my Angel Foodcake Cupcakes. It’s a health alternative to a bowl of ice cream, and still satisfies even the most ravenous sweet tooth!

1 box mix angel food cake (or a homemade recipe)

1 qt diced strawberries

1 small carton heavy whipping cream

Vanilla

2 tablespoons granulated sugar

Powdered sugar

Step 1: Bake angel food cake in cupcake tins according to box recipe. If using a homemade recipe, put batter in cupcake tins and check after approx. 14 min. Let cool.

Step 2: Dice strawberries and mix in bowl with sugar.

Step 3: Make sure your whipping cream is nice and cold. Put in mixer with whip attachment (or hand mixer) and whip it until nice and fluffy. Add in vanilla and powdered sugar to taste. About a teaspoon of vanilla and tablespoon of powdered sugar is lovely

Step 4: In a small sauce on med-low heat pour about half of the strawberries in and stir. They will cook down becoming soft, sweet and juicey!

Step 5: Take a melon baller or spoon and scoop out the center of the cooled cupcakes. Fill with strawberry compote you made previously. Top with a dollop of your homemade whipped cream and a few of the diced strawberries you didn’t cook down.