advance of making the cannoli shells set the ricotta in a
Chocolate Cannoli Shells:
In a medium bowl,
n a bowl to make cannoli dough. Wrap in plastic wrap
ne corner. Pipe filling into cannoli shells so pumpkin filling extends from
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
Beat cream cheese and lemon curd until smooth. Transfer to a piping bag fitted with a large plain tip. Pipe into cannoli shells. Chill until ready to serve.
Dust with powdered sugar to serve.
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
lways better!).
Arrange the cannoli shells on a serving tray. Fill
Combine Ricotta cheese, whipping cream, powdered sugar and vanilla in blender until mixture is quite thick.
Fold in coarsely chopped chocolate and citron.
Stuff into cannoli shells shortly before serving.
Sprinkle with powdered sugar and decorate with half a candied cherry at either end, if desired.
Makes 6 servings.
inutes. Set out 6 aluminum cannoli tubes. Heat oil in a
(Will fill 8 large cannoli):
Cream drained ricotta until
To make shells, mix flour, sugar and salt
egrees.
Lightly spray 12 cannoli tubes with spray oil.
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth.
Remove from heat; cool to room temperature.
In a large bowl, beat Ricotta cheese until smooth.
Add cream cheese, confectioners sugar, citron and vanilla extract.
Beat well.
Blend in melted morsels.
Spoon into cannoli shells.
Dip ends in nuts.
Chill until ready to serve.
In medium bowl, combine cheese, sugar, rind, liqueur and chips. Spoon mixture into pastry bag fitted with a large tip and pipe equal amounts into shells.
Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
Beat Ricotta cheese with powdered sugar and vanilla.
Add chocolate chips.
Fill shells.
Dip ends in nuts and top with powdered sugar.
hips.
After filling cooled shells, sprinkle with chopped pistachios and