Monday, June 27, 2011
This is my take on a cannolli inspired cake. The cake base has a touch a cinnamon like you would find in a cannolli shell. Then the top of the cake is hardened chocolate which remind me of the chocolate dipped cannolli shells. Of course the filling is the main component....give this a try if you love cannollis.
1 box vanilla cake mix, plus the ingredients the directions call for
3/4 teaspoon cinnamon
8 ounces ricotta that has been strained
8 ounces mascarpone cheese
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
zest of one orange
1/2 cup mini chocolate chips
1 container vanilla frosting
4 ounces semisweet chocolate, chopped into pieces
1/2 stick butter
Mix together cake mix and required ingredients according the the boxed instructions, add in cinnamon. Bake 2 round layers according the boxed instructions.
While cake is baking. Beat together ricotta, mascarpone, vanilla and powdered sugar. Stir in zest and chocolate chips.
After cake is cooled, assemble cake by placing filling between the cake layers (the amount of filling you use is up to you). Frost the sides with vanilla frosting (you will not need to entire container).
In the microwave melt together butter and chocolate about 2 minutes, or until melted. Check and stir frequently . Let cool for five minutes.
Carefully poor over assembled cake. Store in the refrigerator.
Recipe Rewind: Buffalo Style Meatballs and Kielbasa and Roasted Pepper Trio
Wednesday, June 15, 2011
1 ½ cups flour
3 tablespoon sugar
2 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
¾ cup milk
2 large eggs
1 teaspoon pure vanilla extract
½ cup fresh blueberries
Shortening to grease the griddle
Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined. Gently fold in the blueberries. Grease the skillet with shortening. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned. Flip the pancakes over and cook for another minute or so until its browned. Serve warm with maple syrup.
Recipe Rewind: Creamy Goat Cheese Pasta with Sundried Tomatoes and Chicken
Tuesday, June 14, 2011
Layer dips are pretty popular, but it seems like most of them are Mexican themed. I was happy when I saw a Mediterranean one, and that got me to thinking that an Italian one would be a nice change. I had a few ideas in my head, but they seemed more pizza-like than what I wanted. Then pesto came to mind and I came up with this. There are no real measurements besides an 8 ounce block of cream cheese. You can really do whatever suits your tastes. Just be sure not to use too much pesto so it isn't overwhelming.
1 - 8 ounce block cream cheese, softened
sun-dried tomato pesto
grated Parmesan cheese
sliced black olives
Mix together cream cheese and pepperoni and spread into a pie plate. Layer on basil pesto, sun-dried tomato pesto, Parmesan cheese and black olives. Serve with crackers.
Monday, June 13, 2011
I needed a last minute side dish and wanted to avoid going to the store. Sometimes it is hard for me to think of a rice recipe that isn’t Mexican inspired. This was certainly a nice change to a rice dish that complimented our Italian Beef Sandwiches.
1 cup rice
2 cups chicken broth/stock
1 can of peas, drained (I will only eat Le Sueur brand, they are THE BEST)
2 tablespoons butter
3 tablespoons Italian salad dressing
¾ cup Parmesan cheese, grated
Using the rice and chicken broth/stock; cook rice to your preferred method.
While rice is cooking heat peas and butter in the microwave for about 2 minutes, or until butter is melted. Add Italian salad dressing and mix together.
Once rice is cooked combine it with the pea mixture in a mixing bowl, and gently combine. Slowly mix in Parmesan cheese and few tablespoons at a time to avoid clumping. Serve warm.
Wednesday, June 1, 2011
1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
Cover and refrigerate for 4 hours.