Star Spangled Cannoli

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Once again it is time for our group post. :) With the 4th of July quickly approaching we thought we would give you some yummy Red, White and Blue Recipes. Any of these recipes would be wonderful at your celebration and is sure to be a big BANG!! ;) I am sharing my STAR SPANGLED CANNOLI!! Make sure you click the links atn the end of the post to see what kind of FIREWORKS the other ladies have been making in their kitchens.

 

The Day before you are ready to make your cannoli’s you are going to want to start to make your cannoli cream so that your ricotta can drain.

Cannoli Cream

3/4 cup whole milk Ricotta Cheese, drained overnight

3/4 cup mascarpone cheese

1/4 cup powdered sugar

1 tsp Grand Marnier or Vanilla

Whip Ricotta and Mascarpone together. Add powdered sugar and grand marnier, mix until everything is incorporated well and smooth. Place in fridge for at least 2 hours.

Cannoli Shells

2 cups flour

1 Tbsp dark brown sugar

1/8 tsp salt

3 Tbsp unsalted butter, softened

2 egg yolks

1/4 tsp nutmeg

1 tsp cinnamon

3 ounces sweet marsala wine

In a bowl mix everything EXCEPT the marsala wine with a pastry cutter until crumbly. Add the Marsala wine 1 ounce at a time, until you can mix your cannoli dough with your hands. Form into a ball and let sit in bowl uncovered for 30 minutes to rest.

Roll out your dough on a lightly floured surface until about 1/4 of an inch thick. Cut your dough into 6 inch circles.Your should have enough dough to make 12 cannoli shells. Drape the foil over cannoli forms and lightly wet one end with water and overlap the ends and press to stick together.

Preheat your oil in a deep fryer to 360 degrees. If you don’t have a deep fryer you can heat oil in a deep thick sided pan. Once your oil is heated drop your cannoli form into deep fryer until golden brown, takes about 3 minutes. Remove from oil and gently place on a paper towel lined baking pan. Let cool at least 2 minutes before removing shell from cannoli form.

Or….. If you like you can purchase premade cannoli shells from a specialty store or Italian market.

Once you have either purchased or made your shells (if you have made them make sure they are cooled completely before moving on) It is time to  move on to dipping the ends of your shells in some white chocolate and sprinkles.

White Chocolate and Sprinkles

Line a baking sheet with parchment paper and place your shells.

1 cup white chocolate chips

1 tsp shortening

2 ounces sprinkles (I used red, white and blue stars)

In a microwave safe bowl place white chocolate chips and shortening (I used a 1 cup pyrex measuring cup) and melt you chocolate chips in 20 second intervals stirring after each 20 seconds until your chips are melted and thin enough to dip your shells in.

Dip the end of each shell in white chocolate and then directly into sprinkles and set on parchment paper lined baking sheet. Once you have all your shells dipped and sprinkled place baking sheet in fridge until chocolate and sprinkles are set.

Next you are ready to fill…..

Fill pastry bag with cannoli filling and fill each shell with cream.

Chop up..

1/2 cup strawberries

1/2 cup blueberries

and toss in a small bowl, carefully place your fruit on the ends of you cannoli’s and place in fridge until ready to serve.ENJOY!! :)

Red White Chocolate and Blueberry Cheesecake from Tampa Cake Girl http://tampacakegirlwordpress.com/2015/06/Red-White-Chocolate-And-Blueberry-Cheesecake/

Patriotic Fruit Pops from The Rowdy Baker http://www.therowdybaker.com/?p=3787

Easy Butter Cake With Berries from Moore or Less Cooking Blog http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/

Patriotic Pie from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/patriotic-pie.html

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Thin Crust Pizza

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Thin Pizza Dough

1 package active dry yeast (2-1/4tsp)

2 tsp sugar

1 cup warm water

1/4 cup vegetable shortening

3 cups flour

2 tsp salt

In bowl of electric mixer with whisk attachment add yeast, sugar, water and shortening, whisk together to make a paste. Add the flour and salt and mix with the dough hook, until combined and dough begins to pull away from the sides of the bowl and attach to the hook. Remove the dough from the bowl and grease I large bowl with nonstick spray or olive oil. Place dough in greased bowl and cover with plastic wrap. Allow to rise at least one hour or until double in size.

Roll dough into 2 balls and let rest for another 20 minutes, the dough is then ready to be used.11407225_947690335283303_6479588463815439621_n

Makes 2 (12 inch pizzas)

To Make A Cheese Pizza

Preheat oven to 500 degrees. Dust pizza pan with corn meal.

Roll out dough about a 1/2 inch thick and place on dusted pizza pan

1 cup tomato sauce

2 cups mozzarella cheese

1/4 cup grated parmesan

Add tomato sauce to the top of your already rolled out pizza dough, leaving a 1/2 inch border. Top with mozzarella cheese and then sprinkle with parmesan cheese.

Bake at 500 degrees for 10-13 minutes or until cheese is bubbling and edges are golden brown. ENJOY!! :)

 

Easy Cinnamon Roll Bread

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Preheat Oven to 350 degrees. Spray one loaf pan with nonstick spray.

4 rolls  of Refrigerator Cinnamon Rolls (8 count in each roll)

Open the cans of cinnamon rolls and set aside the icing you will use it to top your bread . Layer the cinnamon rolls in your loaf pan (2 rows of eight on the bottom and then 2 more rolls of eight on top)11201834_975084585855764_7011894680184719607_n

Place in your preheated oven and bake at 350 degrees for 60-65 minutes. After your bread has been in the oven for about 40 minutes, cover loosely with foil so that the top of your bread doesn’t get burnt and continue to bake the rest of your time left.

Remove from oven and let cool about 20 minutes. While cooling place icing in a ziplock bag or a piping bag whatever you prefer. Turn bread out of loaf pan onto a cooling rack and then set cooling rack over a baking sheet that has been lined with parchment paper. Cut Corner off of ziplock bag or tip off of pastry bag and frost the top of your loaf. Slice and enjoy!! :)

This recipe has been adapted from http://www.ohbiteit.com

Parmesan Zucchini Chips

 

1619604_939863619399308_2453740015831091686_nPreheat oven to 425 degrees. Line one large baking sheet with parchment paper and set aside.

3 zucchini

1/2 cup grated parmesan cheese

1/2 cup shredded parmesan cheese

Garlic powder and black pepper

Slice your zucchini in 1/4 inch rounds and set on your prepared Baking sheet. Sprinkle with garlic powder and pepper. Using a spoon place grated on top of each zucchini round. Sprinkle with shredded parmesan cheese. Place in the oven and bake at 425 degrees for 15-20 minutes. Serve with some ranch dipping sauce and enjoy!! :)

****This recipe was adapted from http://www.fivehearthome.com*****

 

 

Waffle Ice Cream Sandwiches

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Once again it is time to team up with my crazy blogging friends for our monthly group post. This time we have chosen ICE CREAM!! :) Please make sure you follow the links at the end to check out what the other ladies have going on in their kitchens. I Scream You Scream We All Scream ICE CREAM!! ;)

Line one cookie sheet with parchment paper and set aside. Preheat your waffle iron.

Waffles

2 cups flour

3/4 cup sugar

3-1/2 tsp baking powder

2 eggs, separated

1-1/2 cups milk

1 cup butter, melted

1 tsp vanilla

In a bowl combine flour, sugar, and baking powder. In another bowl beat egg yolks then add milk, melted butter and vanilla whisk together well.

Stir wet ingredients into dry ingredients just until combined.

In bowl of mixer add egg whites and beat until stiff peaks form. Fold egg whites into batter,

Bake in a preheated waffle iron according to your waffle irons directions until golden brown. Let waffles cool completely. Makes about eight square waffles.

Chocolate Ganache

4 ounces semi sweet chocolate chips

1/2 cup heavy whipping cream

1 Tbsp butter

In a heat proof bowl place chocolate chips. In a small sauce pot bring heavy cream and butter to a slow boil and then pour over your chocolate chips. Stir until smooth and let cool completely.

Extras

8 scoops of your favorite Ice Cream store bought or homemade

Easy Vanilla Ice Cream

2 cups Heavy Cream

2 cups Whole Milk

3/4 cup Sugar

2 tsp Vanilla

pinch of salt

Whisk all ingredients together, until sugar dissolves. Pour into bowl of ice cream maker and freeze according to your ice cream machine instructions. After ice cream is made place in a tupperware container and freeze till ready to use.

 

1 banana sliced thin (optional) or you can change to the fruit of your choice

sprinkles for decorations

Cut your waffles in half. Fill with a scoop of ice cream and banana’s or fruit of your choice. Place other half of waffle on top. Dip one side of your ice cream sandwich in chocolate ganache, roll in your sprinkles and place on prepared cookie sheet. Place in freezer to set and ENJOY!! :)

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BAKED ALASKLICIOUS from The Rowdy Baker http://www.therowdybaker.com/?p=3753

 

PEANUT BUTTER and CHOCOLATE AVALANCHE from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/06/Frozen-Peanut-Butter-And-Chocolate-Avalanche/

 

BLUEBERRY CHEESECAKE ICE CREAM from Moore or Less Cooking http://mooreorlesscooking.com/2015/06/blueberry-cheesecake-ice-cream/

 

EASY CHOCOLATE ICE CREAM from Cooking from a SAHM http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream.html

 

BROWN SUGAR CINNAMON ICE CREAM SADWICHES from Hun,What’s for Dinner http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html

 

Haricots Verts With Campari Tomatoes

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When the opportunity came up to Jump on Ally’s Magic Carpet Ride I could not resist. I was so excited when I finally received my copy of “Ally’s Kitchen” a passport for  adventurous palates. It is an Beautiful Book full of wonderful pictures and recipes. All the recipes are easy to follow and I could sit and flip through the pages over and over again.

As you travel through the cookbook you find yourself on a ride through Sauces and spices and then journey through many exciting flavors from Europe to the Caribbean Islands with many stops full of flavor in between. It truly is a magic carpet ride full of flavors.

When it came time to decide which recipe to try I had a really hard time choosing so I let the Hubby and Boy Wonder pick. They chose the Haricots Verts and boy was I glad they did. They were wonderful and were given 2 thumbs up by both of the boys in my life. :)

I can’t wait to more of Ally’s recipes after Baseball season and life slows done a little. I served these wonderful Haricots Verts with BBQ’d pork chops and pilaf but in all honesty I could have made a meal of just the Haricots Verts. LOL

This Recipe comes from page 31 of the cookbook.

1 lb fresh Haricots Verts

3 Tbsp extra-virgin olive oil

1 Tbsp (heaping) minced garlic

1 tsp sea salt

1/2 tsp course ground pepper

zest and juice of 1/2 of a large lemon

1 Tbsp fresh thyme leaves

6 campari tomatoes cut into quarters

First Blanche the Haricots Verts in boiling water for about 5-6 minutes, drain and submerge in a large  bowl of ice water. Cool about 10 minutes, then drain again. Put the beans in a medium bowl and set aside.

In a small skillet over med-high heat place olive oil, garlic, salt and pepper. Saute’ 4 to 5 minutes, stirring occasionally. Drizzle mixture over the green beans. Add lemon zest, lemon juice, thyme and tomatoes. Gently toss. Refrigerate about an hour before serving.

Now what are you waiting for get out and get yourself one of these wonderful cookbooks and take a carpet ride. You don’t even have to get out of your PJ’s or leave the house.

Ally’s Website: http://allyskitchen.com/

Amazon.com: http://www.amazon.com/dp/1462115462/ref=tsm_1_fb_lk

Barnes and Noble: http://www.barnesandnoble.com/w/allys-kitchen-alice-phollips/1120728889?

I was given a copy of the cook book and all the opinions are my own.

Broccoli Beef

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2 Crown of broccoli cut into florets

2/3 cups soy sauce

1/2 cup chicken broth

1/4 cup honey

2 Tbsp rice vinegar

2 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp cornstarch

1 tsp fresh ginger, minced fine

1/4 cup water

2 Tbsp veggie oil

2 lbs flank steak, thinly sliced

3 cloves garlic, minced

First, start by steaming your broccoli in about 1 inch of water for 7 minutes or so and set aside.

In a bowl whisk together soy sauce, broth, honey, vinegar, brown sugar, sesame oil, cornstarch,  and water set aside.

Heat oil in a large skillet over medium high heat. Add Flank steak and cook for about 3-4 minutes, until browned. Stir in steamed broccoli and garlic, stir fry for about 2 minutes. Add sauce mixture and let simmer and thicken about 3-5 minutes. Make some white rice to serve it over or noodles and ENJOY!! :)