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    Recipes and more — cannoli chips

    Hot Chocolate Cannoli Dip

    Hot Chocolate Cannoli Dip

    January is a month for cozying up by a roaring fire, spending time inside, and relaxing after the chaos of the holidays.  We can't think of a better way to spend it than with this easy Hot Chocolate inspired cannoli dip!  

    Serve with powdered sugar cannoli chips, or for a take on spiced Mexican hot chocolate, our cinnamon chips, this is sure to make those chilly winter days a lot cozier and delicious.  

    Here is what you'll need

    1 15oz package of ricotta cheese (drained of excess whey for extra smooth dip)

    2 tbsp of cocoa powder (more on this later)

    3/4 cup of powdered sugar

    1 tsp of vanilla extract

    1 tbsp of chocolate syrup (optional)

     

    Hot Chocolate Cannoli Dip - Golden Cannoli Recipes

     

    For extra smooth dip drain the ricotta in a cheesecloth or clean dish towel overnight.  Removing that excess moisture will let your ricotta whip up fluffier than mixing it straight from the carton.  

    In a large bowl add ricotta, cocoa powder, vanilla, chocolate sauce, and powdered sugar.  Beat by hand to incorporate, then use a whisk or a hand mixer to whip into a smooth fluffy dip. Taste, and add more sugar or chocolate to taste. To get a more "hot chocolate flavor" add more chocolate syrup, for a more sophisticated dark chocolate flavor add more cocoa powder.  

    Dutch Processed or Natural Cocoa? Dutch processed is going to be darker in color, and a little more mellow and rich in flavor.  Natural cocoa is more common and probably what you have in your home already (Hershey's cocoa is natural) and is a more bitter paler version.  Both work in this recipe, use whichever appeals to you most! 

    Serve in a mug topped with marshmallows and or chocolate chips.  Chocolate ricotta dip can be made in advance and stored in an airtight container, reference the date on your ricotta for how long it can be kept.  

     

    Hot Chocolate Cannoli Dip with Original Cannoli Chips

    Cannoli Pinwheel Cookies

    Cannoli Pinwheel Cookies

     

    Make this year's Christmas extra special with these Cinnamon Cannoli Pinwheel Cookies.  With their eye catching spiral, delicious cinnamon flavor, and secret ingredient (our cinnamon original cannoli chips) they're sure to be the most talked about cookie on your holiday table!  

    These cookies are a bit of a project, but well worth the time.  They're best made over a few hours, so plan in advance before starting this project. The most important step that cannot be skipped is chilling the log of dough before cutting it, so if you don't have time to let the dough rest for 3 hours, these cookies might not be for you. You could however, try one of our other quick cannoli recipes - try our Cannoli Chip Toffee or Cookies and Cream Cannoli Bark if you're short on time.  

    Here is what you need:

    Vanilla Cookie Dough

    1 stick of butter (1/2 cup)

    1 tsp vanilla

    1 egg

    2/3 cup sugar

    1/4 tsp baking powder

    pinch of salt 

    1 1/2 cups of flour

    Cinnamon Cannoli Dough

    6 tbsp butter (3/4 of a stick)

    1/2 tsp cinnamon

    1 egg

    1/3 cup of sugar

    1/2 cup of cinnamon cannoli crumbs

    1/4 tsp baking powder

    pinch of salt

    1 1/2 cups of flour 

    Start with the vanilla dough.  In a medium size mixing bowl (using either a hand beater or stand mixer) cream butter, sugar, salt and vanilla until fluffy.  Add the egg, once fully incorporated, mix in flour, baking powder and pinch of salt. Remove dough from the bowl.  Flatten into a disk, then wrap in plastic and refrigerate for at least an hour.  

    Make the cinnamon cannoli dough in a similar way.  To start make cannoli crumbs.  You can crush them by hand for a coarser texture, using a mallet or rolling pin to crush the chips, but for this recipe we used a food processor to chop them uniformly.  Pour cannoli chips, 1/2 tsp of cinnamon, and the sugar into a food processor and pulse until the chips are finely crushed.  Be careful not to go to let it turn into cannoli butter (yum) so once they start to get fine, open and stir with a spatula.  In the same stand mixer/medium bowl, cream butter and cannoli and sugar mixture.  Once light and fluffy, add the egg and beat until incorporated.  Mix in flour, salt, and baking powder, remove dough from the bowl.  Flatten into a disk and refrigerate for at least an hour.  

     

    Rolling vanilla dough for cinnamon cannoli pinwheel cookies

     

    Flour your table and rolling pin, and roll out your refrigerated vanilla dough into a 18" x 12" rectangle. Set aside, and roll the cannoli dough into a slightly smaller 17" x 11 1/2" rectangle. Lightly mist the vanilla dough with a spray bottle if floury, and place the cinnamon cannoli dough on top of it.  Rolling the dough out on parchment paper can help transport them here too.  

     

    Rolling cannoli and vanilla doughs for cinnamon cannoli pinwheel cookies

     

    Starting on the long side, roll the sheets of dough into a tight spiral, making an effort to squeeze out any air bubbles that form.  Seal the edge (if too floury use a bit of water to help stick) and wrap the log in plastic wrap or parchment paper.  Refrigerate for two hours, or freeze for one.  

     

    Rolling up pinwheel cookies with original cannoli chips

     

    Preheat the oven to 350 F, and line a baking sheet with parchment paper or silicon baking mats.  

    Remove dough from the fridge or freezer, unwrap and place on a clean cutting board.  Using a sharp knife, slice into 1/4" slices.  If frozen, let thaw for about 15 minutes until soft enough to cut.  

     

    Sliced pinwheel cookies, cinnamon sugar cannoli chip cookies

     

    Place cookies on the tray (this should make enough for two baking sheets worth) and either wrap remaining dough, or prepare a second tray.  

    Bake cookies for 12 to 14 minutes, or until they start to feel firm. Remove from oven then transfer to a rack to cool.  

     

    Cinnamon Sugar Cannoli Chip Pinwheel cookies

     

    These cookies are a little soft, they don't have a lot of crunch or snap, but will last for a few days stored in an airtight container.  Freeze extra dough and cut cookies when needed.

     

    Cannoli Cream Recipe

    Cannoli Cream Recipe

    Cannoli cream is an essential part of a good cannoli.  If your local store doesn't carry Golden Cannoli filling, don't worry - because today we're sharing a recipe for homemade cannoli filling.  

    This super simple recipe relies on just 3 ingredients, with one essential step; the drying of the ricotta.  Like all cheeses, ricotta is made up of two main components, curds + whey.  When equal parts of these are present in your cheese, ricotta can take on a gritty and grainy texture that most people don't like.  By letting the excess whey drain away, your ricotta will dry out and get nice and creamy when whipped. The ricotta filling we make here uses an extra dry ricotta that makes a super creamy filling, and if you follow the directions below you should be able to get similar results at home! 

     

     

    We recommend topping those fresh filled cannoli with your favorite chocolate, nuts or dried fruits.  If you don't have any cannoli shells, check your local grocery store for some cannoli chips and serve up some dessert nachos!  Share photos of your fresh filled cannoli with us using the hashtag #goldencannoli on facebook or instagram! 

     

     

    Classic Cannoli Filling

    • 16 oz. Ricotta cheese
    • 1/2 - 3/4 cup confectioner’s sugar (to taste)
    • 1/4 tsp. pure vanilla extract

    Drain the ricotta cheese in cheesecloth for one hour or up do a day in the refrigerator.  If you don't have cheesecloth place it in a colander with fine holes (preferably mesh) and let it drain in there. Using a stand mixer on lowest speed or by hand, beat the ricotta cheese for approximately one minute. Slowly add sugar and continue mixing. Mix in vanilla. Filling can be prepared up to 1-2 days ahead.

    Filling can be thickened, if desired, by beating in one Tbs. of cornstarch at a time until filling reaches desired consistency.

    Use a pastry bag or a plastic storage bag with one corner snipped off to fill shells. Garnish with powdered sugar and/or cinnamon and mini-chocolate chips. Refrigerate filling at least one hour prior to filling shells. Fill Cannoli shells using either a pastry bag or spoon when ready to serve.