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    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.

     

    Pumpkin Cannoli Cream

    Golden Cannoli Pumpkin Spice Cannoli Cream recipe

    Fall is in the air and has got us thinking about cozy, comforting foods. We're excited to share our lightly spiced, pumpkin cannoli cream recipe with you. Whether you're using it with our premium cannoli cream, or mixing the whole recipe from scratch, this easy recipe is sure to make people think of changing leaves, pumpkins and the cooler weather to come.  

    Use it to fill cannoli, as a dip for cannoli chips (we love it with our cinnamon chips) or even as a filling for a cannoli crust tart.  This filling is best made the day ahead, that extra time gives the flavors a chance to meld for the perfect blend of pumpkin and spice. 

    Fills 20 small cannoli, or 8 large shells

    Ingredients:

    2 cups of sweetened cannoli filling (use our recipe here)

    1/2 cup of pumpkin puree

    1/8 tsp of nutmeg

    1/8 tsp ground ginger

    1/8 tsp of allspice 

    2 tsp of cinnamon

    Pumpkin Spice Cannoli Cream

    Combine cannoli cream with pumpkin puree and spices.  If you're making your own cannoli cream, its essential that you remove some of the water from the pumpkin puree or ricotta before making.  Either drain the ricotta in cheesecloth overnight, or dry the pumpkin puree on a stovetop over medium heat until most of the moisture has been released.  

    Decorated Pumpkin Spice cannoli, fall cannoli dessert ideas

    Fill cannoli with cream an hour before serving.  This will fill 20 small cannoli shells or 8 large.  Top with cinnamon, or candied pecans and pumpkin seeds.  

    Cinnamon Cannoli Tarts with Pumpkin spice ricotta filling

    We also use this filling to make cannoli tarts with caramel, candied pecans and cinnamon cannoli crumb shells.  Click here to learn how to make cannoli tart shells

     

    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

     

    Easy Key Lime Parfaits

    Easy Key Lime Parfaits

    These Key Lime Parfaits are a simple 5 ingredient recipe perfect for hot summer months.  We love how quickly they come together and that you don't need to use your stovetop at all!  We're using our Original Cannoli Chips in powdered sugar to create texture and add more flavor in these easy delicious parfaits.  Experiment and make it your own, we think that our cinnamon or lemon flavors would work really well here too! 

    Here is what you'll need:

    Ingredients for Original Cannoli Chip Key lime parfaits

    • 1/2 cup of lime juice (3-4 medium limes)
    • Zest from one lime
    • 1 can of Sweetened Condensed Milk (12oz)
    • 2 tbsp of confectioners sugar
    • 1 1/2 cup of heavy whipping cream
    • 1 tsp of vanilla extract or paste (optional)
    • 1 bag of Original Cannoli Chips (we used Powdered Sugar) 

    Juicing limes for key lime parfaits made with original cannoli chips

    To start, zest one of your limes and set zest aside.  Then juice your limes until you've collected 1/2 cup of juice.  If using key limes (which can be tricky to find up here in New England) you will need more than 3-4 limes.  Key limes are a little sweeter and more yellow in color than normal limes, but we found that classic limes worked just fine. 

    Combine lime juice with sweetened condensed milk and lime zest

     Combine lime juice with sweetened condensed milk in a large bowl.  Add half of your lime zest (reserve the rest for a garnish) and whisk thoroughly.  Make sure you purchase sweetened condensed milk, not evaporated milk. This is not something you can substitute.  Sweetened condensed milk's unique texture and taste are what give the key lime mousse its delicious creamy texture.  

    Making whipped cream

    Set aside your lime mixture and make your whipped cream.  Combine 1 1/2 cups of chilled heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla extract (we love Nielson Massey vanilla) in a bowl.   Whisk using back and forth movements until the whipped cream forms stiff peaks.  You can also use a hand mixer to whip your cream, or even use cool whip as a replacement here.  

    Fold whipped cream into your lime mixture, reserving about 1/2 cup to garnish the top of your parfaits with.  

    Powdered Sugar Cannoli chips

    Open your bag of Powdered Sugar Cannoli Chips and reserve some whole chips for garnishing your parfaits.  Use a rolling pin crush the remaining chips into a crumb that we'll place in between the layers of the parfait.  Original Cannoli Chips have more flavor and texture than traditional shortbread or graham cracker crumbs.  We love the idea of choosing different flavored chips to really add character to a recipe (imagine these parfaits with lemon mousse and lemon chip crumbs!)

    Assembling Key Lime Parfaits made with Original Cannoli Chips

    Now its time to assemble parfaits!  You could use stemless wine glasses, glass yogurt cups or even martini glasses to hold these! We recommend taller skinnier glasses to really show off the layers.  

    Start with a layer of crumbs, then add a layer of your lime mousse.  Alternate until you get to the top, making sure you finish with a layer of mousse.  You can make extra whipped cream and alternate with that too if you want!

    Key lime parfaits with original cannoli chips

    Top the parfaits with the reserved whipped cream, a little lemon zest and an original cannoli chip!  Eat immediately or keep in the fridge.  These can be made up to 48 hours advance, but we recommend making the components in advance and assembling them a few hours before serving.