Category: Don’t Forget

Delicious Cannoli Recipe

Cannoli Filling Recipe

  • 1 cup part-skim ricotta cheese
  • 3/4 cup confectioner’s sugar
  • zest of 1 orange
  • 1/4 cup mini chocolate chips
  • 1/4 cup crushed pistachio nuts
  • 8 cannoli shells

Beat ricotta and sugar together until smooth. Fold in orange zest. Spready chocolate chips out on a plate. Spread pistachios on a separate plate. Using a pastry bag or a gallon-size plastic storage bag with the bottom tip cut off, fill cannoli shells with ricotta mixture. Dip one end in chocolate chips and the other in pistachio nuts. Refrigerate until ready to serve.

Makes 8 cannoli.

Per cannoli (not including shell): 140 calories, 6 g fat (3 g saturated), 9 mg cholesterol, 18 g carbohydrate, 1 g fiber, 4 g protein, 3% Vitamin A, 0% Vitamin C, 8% calcium, 3% iron

Option Fatty and Takes a Long Time But Looks Good:

Deep Fried Cannoli from Paula Deen

  • 2/3 cup heavy cream
  • 1/3 cup confectioners’ sugar
  • 3 tablespoons amaretto or orange liqueur [sub. orange zest or flavoring i think]
  • 1 teaspoon ground cinnamon
  • 1 cup ricotta cheese
  • 1/4 cup unsalted pistachios, chopped, optional, plus 3/4 cup finely chopped, for garnish
  • 12 store-bought cannoli shells
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup chocolate, melted
  • Confectioners’ sugar, for garnish

In a large bowl, whip the cream with the confectioners’ sugar until soft peaks form. In a large mixing bowl, stir the orange and cinnamon into the ricotta. Then stir in half the whipped cream to lighten it up. Gently fold in the remaining whipped cream. Fold the pistachios into ricotta cream mixture. Fill a pastry bag with no tip with the mixture to fill the cannoli shells. Pipe the filling into the shells just to the edges of the shell. Freeze the cannoli for 4 hours or overnight.

Preheat the oil to 350 degrees F.

Whisk flour, sugar, egg and milk together in a shallow bowl. Dip the frozen cannoli in the batter, shaking off the excess. Lower into the hot oil. Fry about 3 minutes until lightly golden, moving the cannoli around so it colors evenly. Drain on paper towels.

Dip the 2 ends of the fried cannoli into the melted chocolate, sprinkle the chocolate with chopped pistachios and garnish with confectioner’s sugar.

More cannoli recipes to make your mouth water.

A Bath?

When you’re pregnant and the topic of baths comes up, people tend to advise not to have too hot a bath. I like my baths reasonably hot – they relieve my back and leg pains – and my belly protrudes far enough in front of me that it’s rarely covered by the water.

Now, my first question: how hot is too hot?

My flu-induced cough has brought on a whole new world of pain in the way of pretty severe round ligament pains. I’ve been trying to read as much as I can about it and have found that it says the same just about everywhere: “If the pain is severe and happening frequently, consult your practitioner.”

My second and third questions: how severe do they have to be? And would frequency of a cough count as frequent?

I’ve said I’ll be back at work tomorrow and I really don’t know how I’m going to stop myself from curling up in a weeping ball every time this dreadful cough takes me by surprise.