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    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

    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

     

    Cannoli Chip Cake Pops

    Cannoli Chip Cake Pops Recipe

     

    Cannoli Cake Pops are an exciting fresh take on this popular grab and go dessert.  They're a perfect takeaway for parties, or as an addition to any dessert spread.  These simple cake pops get authentic cannoli flavor from the addition of cannoli cream to the cake crumbs, and from a sprinkle of Original Cannoli Chips on top.  

    Cannoli Cake Pops 

    Makes: 16   Total Time: 3 Hours   Active time: 1 hour

          1 Box of Vanilla Cake mix prepared according to package directions, about  4 cups of cake 

          3 Tbsp of Cannoli Cream (or buttercream frosting) recipe here

          1/2 cup of mini chocolate chips

          12 oz of vanilla candy melts

          Original Cannoli Chips

          Lollipop sticks or skewers

          Styrofoam or foam block to hold the upright pops

    Ingredients for Cannoli Chip Cake Pops

     

    Prepare the box cake according to package directions.  Let cool.  Once cool, Crumble to cake with your hands in a large bowl to form small, uniform crumbs.  You will need about 4 cups of crumbs.  Add cannoli cream (recipe here) or buttercream and chocolate chips.  Mix until combined with your hands.  The cake should still be crumbly, but hold its shape when pressed.  If its too wet the cake pops will have a wet, gummy texture once formed.  Lots of factors can effect your consistency, the brand of the cake mix used or even the humidity outside!  We recommend adding less cream than you think you need and adding more if needed.  

     

    Scooping Original Cannoli Chip Cake Pops

     

    Using a cookie scoop or measuring spoons roll the cake mixture into bite size balls.  Ours were about 2tbsp each, we wouldn't recommend making them much larger than that.  Place on a plate, and make room in your freezer for them (they'll have sticks attached very soon, so you may need more height than you've anticipated.)  

     

    Cannoli Cake Pops ready for sticks

    Melt half of the candy melts in a tall glass, microwave them in 15 second increments, stirring in between, until smooth.  Dip the first 3/4 inch of your stick into the candy melts, and then stick halfway into each cake ball.  This will help them adhere to the stick, so they don't fall off when coated.  Freeze the cake balls (now cake pops!) in the freezer for 20 to 30 minutes. 

     

    Original Cannoli Chip Cake Pops before dipping

     

    While the cake pops cool, set up your dipping station.  We recommend using a tall cup to hold the candy melts (rather than a bowl or dish) that way they can get in and out no problem.  Set up your toppings, we lightly crushed powdered sugar, cinnamon and cookies and cream cannoli chips. 

     

    Finished Cannoli Chip Cake Pops

     

    After the pops have frozen, melt half of the remaining candy melts in the tall cup microwaving in short 10-15 second increments and stirring to smooth.  Take a cake pop and dip it in the melts, pull out and encourage any excess melt to slide of by gently shaking the pop.  As the candy coating starts to set, flip it over and sprinkle cannoli chips and other decorations on top!  Place upright in foam to continue cooling.  Repeat with the rest of the pops, melting more candy melts as needed.

     

    Cannoli Chip cake pop

     

    Store completely dried cannoli cake pops in the refrigerator until serving, they can be bagged in individual bags or stored all together once the candy shell has set.  Cake pops should be stored in the fridge because of the dairy in cannoli cream, but can be served at room temperature.  

    We hope you love this fun take on a cannoli themed dessert! Share your cannoli desserts with us on facebook or on instagram with the hashtag #goldencannoli ! 

    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.