Cannoli Dip

Eric's parents often have grocery store cannoli (while delicious, far from the real deal) at their house and Eric never fails to snag one when we visit. Every time he wonders out loud, "I wonder how hard it would be to make these," which is code for "Krissy, will you make these for me?" 

Of course, I did--well, partially. I made the filling to serve as a dip and cinnamon-sugar pastries (Eric's all time favorite baked good) to go with it. I didn't expect the cannoli filling to be so easy to make or so addictive. Next time I will have to attempted to make the cannoli shells too.

Recipe adapted from here.

Ingredients:
16 ounces of ricotta cheese
4 tablespoons of powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk, optional
1/3 cup chocolate chips

Directions:
First, you need to strain the liquid out of the ricotta. Usually you do this by wrapping the ricotta in cheese cloth and gently squeezing out the excess liquid. I don't have cheese cloth so I set a couple sheets of paper towel in the bottom of a mesh colander, spread the cheese on top and with my hand pressed down on it. Then I let it sit and drain for 15 or 20 minutes.

Once the ricotta is strained, place it, the sugar, and the extract into a food processor and process for 3 to 4 minutes or until the mixture is smooth. I added a tablespoon of milk to thin the filling just a little. You don't have to do this--or you could add more if you so desired.

Pour the filling into your desired container, sprinkle with the chocolate chips, and serve with pastries, graham crackers, or anything you so desire.

Enjoy!

~Krissy

More Dessert Ideas:
Smores Pie
Caramelitas
Creamsicle Chocolate Chip Cookies
Chocolate Swirl Cake (Made with Swiss Cake Rolls)
Yummy Butterscotch Cookies

Pumpkin Dip Birthday Cake (and Pie!)

Pumpkin dip, I think it's Eric's favorite dessert. I usually only make it once a year in the fall, but Eric begs for it all year long so I promised to make him a pumpkin dip cake for his birthday. Well, his birthday falls two days after Valentine's Day. I had made a strawberry and chocolate cake for Valentine's Day (plus we had two boxes of chocolates) so we decided to hold off on the pumpkin dip cake until now. When he got home from work, I had a pumpkin dip cake, pumpkin dip pie, and plain old pumpkin dip waiting for him.

So this isn't really a new recipe. But I always post Eric's birthday cakes and I wanted to carry on with tradition.

Mini Pumpkin Dip Cake

Single Serving Pumpkin Dip Pie

Pumpkin Dip and Cinnamon Sugar Pastry Sticks

Ingredients:
Pumpkin Dip
8 ounce brick of cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 8-ounce tub cool whip, thawed

Cinnamon Sugar Pastries
2 1/4 cups flour
1 teaspoon salt
1 cup shortening
5 to 7 tablespoon cold water
cinnamon-sugar mix (1/2 cup granulated sugar, 1 1/2 tablespoon cinnamon)


Directions:
Pumpkin Dip
Beat the cream cheese in a bowl until it's creamy. Add sugar, pumpkin puree, and pumpkin pie spice and mix well. Gently fold in cool whip. Cover and store in the refrigerator.

Cinnamon Sugar Pastries
Preheat oven to 400 degrees.

Mix flour and salt in a large bowl. Cut in shortening using two knives until the mixture resembles coarse crumbs. Add 1 tablespoon of water at a time until the mixture is moist and can be pressed into a ball. Shape into a ball, wrap in plastic wrap, and store in the refrigerator for 10 to 15 minutes.

On a lightly floured board or work surface, roll the dough out so it has a 1/8-inch thickness. Cut out shapes using small cookie cutters. Dredge the pastry shapes in cinnamon-sugar mix, shake off extra spices, and place on a cookie sheet. Cook for 5 to 8 minutes or until the bottoms are slightly golden.

Enjoy!

~Krissy