Tag: CINCO DE MAYO

MINI CHOCOLATE CHIP CANNOLI CUPS ~ BLOG 365.161

MINI CHOCOLATE CHIP CANNOLI CUPS

ABSOLUTELY everything you love about a silky and sweet cannoli, but in a tasty, fun, and easy bite-sized form!

CHOCOLATE CHIP CANNOLI CUPS
2 Pillsbury pie crusts (1 box)
1 LARGE egg, lightly beaten with 1 teaspoon water
2 tablespoons granulated sugar
2 tablespoons QUALITY ground cinnamon

  • Preheat oven to 375°.
  • LIGHTLY spray two 24 cup mini muffin pans with cooking spray and set aside.
  • Whisk together the sugar and cinnamon. Set aside.
  • On a lightly floured surface, roll out pie crust one at a time.
  • Sprinkle with some of the cinnamon sugar and lightly roll to push the cinnamon sugar into the pie crust on both sides.
  • Using a 2 inch round cutter, cut out circles from the crust.
  • 
Gently press each circle into the muffin pan, forming a cup shape.

  • Use a pastry brush to coat the insides of the cups with egg wash.
  • Sprinkle remaining cinnamon sugar over the cups.
  • 
Bake in preheated oven for 10-12 minutes, until golden brown and crispy.
  • 
Remove from oven and let cool completely in the pan before removing.

FILLING
8 ounces ricotta cheese
4 ounces cream cheese, room temperature
1 cup powdered sugar whisked to remove any lumps
1 teaspoon PURE vanilla extract
1/2 teaspoon lemon zest
Juice from 1 LARGE lemon
1/2 cup mini chocolate chips

  • Add ricotta cheese to a cheesecloth and squeeze out the excess water. If using sieve instead of cheesecloth gently press down with a rubber spatula to remove the water.
  • Add the drained ricotta, cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice to a large mixing bowl. With a hand mixer beat until combined and creamy.
  • Fold in 1/2 cup mini chocolate chips.
Cover and refrigerate.

GARNISH
mini chocolate chips or chocolate jimmies
powdered sugar for dusting

ASSEMBLY

  • Once the pie crusts are cooled, fill each cup with the ricotta filling.

  • Add a few extra chocolate chips or jimmies to each cannoli cup and dust with powdered sugar.
  • Serve and enjoy!


MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING ~ BLOG 366.116

A friend and I are making the Cinco de Mayo dinner for the Eagles auxiliary on May 3rd and I have been experimenting with recipes for the dessert. These are dark chocolate cupcakes with a serious bite and are topped with a chili cream cheese frosting that has another back up bite.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING yield 18-24 cupcakes

CUPCAKES
1 box devil’s food chocolate cake mix
1 ½ – 2 teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
½ teaspoon QUALITY cinnamon
1 ¼ cups water
⅓ cup vegetable oil
3 LARGE eggs

  • Preheat oven to 350°.
  • Line 24 muffin cups with paper liners.
  • Whisk together the cake mix, ground ancho chile, cayenne pepper and cinnamon.
  • Beat in water, oil and eggs with an electric mixer on medium speed for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • Bake 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely before frosting.


FROSTING
1 teaspoon ground ancho chile pepper
⅛ – ¼ teaspoon cayenne pepper
½ teaspoon QUALITY ground cinnamon
1 small, dried red chili, chopped after seeds removed (optional – if you dare)
4 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
½ teaspoon clear PURE vanilla extract, or to taste
24 small dried red chiles (optional)


  • Sift together the ground ancho chile, cayenne pepper and cinnamon with the powdered sugar in a large bowl.
  • Beat in softened cream cheese and butter with an electric mixer on medium speed until smooth.
  • Add vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls.
  • Poke a small dried chile, stem-side up, into frosting as a garnish if desired.