CANNOLI CHIPS RECIPES

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CANNOLI DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cannoli Dip Recipe: How to Make It - Taste of Home image

Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

1 carton (15 ounces) whole-milk ricotta cheese
4 ounces cream cheese, softened
3/4 cup confectioners' sugar
1 tablespoon finely chopped candied citron
1 tablespoon grated lime zest
Optional: mini ice cream sugar cones, mini chocolate chips

Steps:

  • Beat together first five ingredients. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips and additional lime zest.

Nutrition Facts : Calories 128 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE CANNOLI CUPCAKE…



Best Cannoli Cupcakes Recipe - How to Make Cannoli Cupcake… image

These cannoli cupcakes from Delish.com are an Italian food lovers dream.

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    feed a crowd    baking    dessert

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 24

Number Of Ingredients 11

Vanilla cake mix, plus ingredients called for on box
1/2 c. (1 stick) butter, softened
1 (8-oz.) block cream cheese, softened 
1/2 c. whole milk ricotta
3 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
1/3 c. mini chocolate chips
1 c. chocolate chips
2 tbsp. coconut oil

Steps:

  • Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
  • Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely. 
  • Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
  • Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
  • Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting.
  • Let chocolate set slightly before serving.

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