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    Recipes and more — Holiday Recipes

    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.

     

    Cookies & Cream Cannoli Bark

    Cookies & Cream Cannoli Bark

    Calling all cookies and cream lovers! We have an easy, delicious dessert for you! This fast recipe comes together quickly with white chocolate and our Cookies and Cream Original Cannoli Chips.  

    Lets get cooking!

    You'll need

    1 12oz bag of white chocolate chips

    1 5.1oz bag of original cannoli chips

    Baking sheet, parchment paper or silicon baking mat, heat proof bowl, spatulas

     

    Melted white chocolate for Cookies and Cream Cannoli Chip bark

     

    Pour white chocolate discs or chips into a heat proof bowl and microwave for 30 second increments (stirring in between) until smooth. Pour onto a baking sheet covered with either a silicon baking mat or parchment paper

     

    Spreading white chocolate for cookies and cream cannoli chip bark

     

    Using a spatula or knife, spread chocolate to desired thickness, ours was on the thin side, no more than 3/8" at its thickest.  A thicker bark will take longer to cool, and might be harder to distribute the chips in so we recommend going thinner.  

     

    Spreading cookies and cream original cannoli chips on the white chocolate

     

    Crush cannoli chips over the white chocolate and press some larger pieces in so they go all the way through the white chocolate.  You want to work reasonably quickly so the chocolate doesn't begin to set

     

    Close up of white chocolate cannoli chip bark

     

    Let cool at room temperature until chocolate has set. Try to avoid putting it in the fridge to cool, the extreme change in temp can cause your chocolate to loose its sheen. 

     

    Cookies and Cream Cannoli Chip bark

     

    Break into pieces and enjoy with family and friends!  Store in an airtight container for up to two weeks.  

     

    Original Cannoli Chips Recipe for Cookies and Cream bark

    Cannoli Chip Toffee

    Cannoli Chip Toffee

    This simple dessert combines a few of our favorite things, rich chocolate, buttery toffee and cannoli chips of course!  Sprinkled with a little flaky sea salt, this addictive treat is guaranteed to be one of the most popular desserts on your holiday table! 
    You'll need:
    2 bags of original cannoli chips (we used powdered sugar)
    2 sticks of butter
    1 cup of packed brown sugar
    2 cups of milk or semi sweet chocolate chips
    flaky sea salt for topping (optional)
     
    We recommend using a half sheet pan, about 10"x15" or something similar.  Other helpful items include: a silicon spatula, an offset spatula, parchment paper or aluminum foil, non stick cooking spray.  
    To start, preheat your oven to 400 degrees F.  Line your baking sheet with parchment paper or aluminum foil.  If using foil, lightly spray with non stick cooking spray.  Line the tray with a single layer of cannoli chips until completely covered.  
    Original Cannoli Chip Toffee
    Melt melt butter, and brown sugar over medium heat.  Once the sugar has dissolved and the mixture is boiling, cook for 3 more minutes.  We recommend using a medium size sauce pan, the butter and sugar mixture can almost double in size when bubbling. 
    Pouring Toffee 
    Immediately spread the hot caramel over the cannoli chips, use the silicon spatula to spread it as evenly as possible over the chips.  Using oven mitts or a potholder, place the tray with the caramel covered chips into the oven.  Bake for 5-7 minutes, checking after 5, until the whole tray is bubbly.  
     Cannoli Chip toffee chocolate chips
    Remove from the oven, immediately sprinkle chocolate chips over the hot toffee.  We like using mini chocolate chips here, they'll melt more evenly and a little faster.  After a few minutes, the chocolate chips should be melted through, use an offset spatula or knife to smooth the chocolate over the toffee. 
     
    Smoothing Chocolate Cannoli Chip toffee
    Sprinkle the melted chocolate with flakey sea salt, chopped nuts, or even more cannoli chips!  Cool completely, then peel parchment paper or foil and break into pieces.  We don't recommend chilling in the fridge, the drastic temperature change can cause the chocolate to become discolored. 
    Sprinkle sea salt to finish cannoli chip toffee
    Once it has been fully cooled at room temperature, finished toffee can be stored in the fridge or in an airtight container for up to 2 weeks (but we're sure it wont last that long!) 
    Salted Dark chocolate toffee with cannoli chips
     
     
     

    Cannoli Crumb Crust + Pumpkin Spice Cannoli Tart

    Cannoli Crumb Crust - with Original Cannoli Chips Cinnamon

    Watch out Graham Crackers - theres a new player in town.  Cannoli Crumb crusts have more flavor, and use less fat than traditional graham cracker crusts.  Not to mention with 4 flavors of cannoli chips, there are endless flavors and variations on this easy recipe.

    Cannoli crusts are are best used after baking, but can also be used for no bake applications. We'll be sharing a recipe for no bake cannoli crust in the future. The additional butter and sugar helps hold the crust together, and after baking can be filled with cannoli cream, chocolate, caramel, whipped cream, or fresh fruit.  

    Cannoli Crumb Tart shells

    Our directions here are for making a cannoli crust with our Original Cannoli Chips.  One bag of cannoli chips will make an 8" tart, or four mini 4" tarts.  You will need a food processor or blender to get fine crumbs like those we used here, but crushing them with a rolling pin will do the trick in a pinch.  

    Cinnamon Cannoli Crumb Crust

    1 bag of Cinnamon Original Cannoli Chips

    2tbsp of melted butter

    1tbps of granulated sugar

    2 tsp of cinnamon (optional)

     

    Ingredients for cannoli Crumb tart  

    Preheat the oven to 375F.

    Using short bursts, blend or process cannoli chips until they form a fine crumb. combine crumbs with sugar and cinnamon, mix until combined.  Using a fork, stir in 2 tbsp of melted butter.  The crumb should resemble wet sand, and hold it's shape when pressed together.  If using a rolling pin to break down the crumbs, you may need up to an additional 2 tbps of butter, add it 1 tbsp at a time until the crumbs stick together when pressed.  

     

    Cinnamon Cannoli Crumb Crust Golden Cannoli Shells Inclusions

    Pour crumb into an 8 inch tart pan, or divide crumbs equally into four 4" tart pans (about 1/4 cup of packed crumbs.)  We recommend using pans with removable bottoms to make serving easier.  

    Using the bottom of measuring cups, or a glass, press the crumbs firmly into the bottom and sides of the tart pan, making sure to leave at least 1/4" of crumb on the bottom of the pan.  Place tarts on a baking sheet lined and bake 7-10 minutes for mini tarts, or 10-12 for a large.  Let cool, and fill with your filling of choice no more than 2-3 hours before serving.  

     

    Small and Large cannoli Crumb tarts made with Original Cannoli chips

    Tart shells keep unfilled up to a week if stored in an airtight container.  They are fragile unfilled, and best made no more than a few days in advance.  

    Try using our other chips for flavorful cannoli crumb crusts! We recommend omitting the cinnamon with our other flavors.  Try using a tbsp of cocoa powder with our Cookies and Cream chips for an even chocolatier experience!

     

    Cannoli Crumb Tart with pumpkin spice cannoli cream

    We filled our cinnamon tart shells with pumpkin spice cannoli cream (recipe here) and topped them with our favorite store bought caramel sauce (we love sanders caramel) and candied pecans.  A decadent, fall dessert, that is a new way to enjoy the pumpkin spice flavor everyone knows and loves! 

     

    Praline and Pumpkin Cannoli Tarts