Mini Cannoli Cream Cups

 I know how much a lot of you out there like chocolate chip cookies, brownies, cake, and a lot of other desserts...but my favorite is always a cannoli. The funny thing about the cannoli is you either love it or you hate it, or you've never had one before. 

A regular cannoli is basically a fried, sweet cinnamon shell with a sweet ricotta cheese filling mixed with a heavy garnish of chocolate chips and powdered sugar.  In case you didn't catch on, I'm one of those people who looooove them. =)

This is the normal, original cannoli that takes lots of work, frying and rolling.

Some chocolate chips with a hint of cream.

I finally have a chance to make good use of my cookie cutter!

My first batch was a little bit, ummm...crunchy!  
I got distracted playing Super Smash Brothers with my sister.

My bucket of sea shells. I could eat these like a bag of Cheetos...

And here is the recipe for these really easy cannolis. This blogger also came up with the Red, White, and Blue Bundt Cake, so obviously she's got a lot of really cool ideas up her sleeve/apron. 

Anyway, this definitely takes self control having something in your house that you could gobble up so quickly...

 Galatians 5:22-23 The fruit of the spirit is self control... =)

GB2- God Bless, Go BAKE!!!

Red, White, and Blue Parfaits

Do you know that part of you, you know the adventurous part, ready to do anything at any time? The part that wants to jump out of an airplane or go skydiving...OR...that adventurous part that wants to make a parfait. Trust me it was exciting!

The Ingredients

We're on a roll here (no pun intended).

Plan B: I have no blueberry preserves in the house, so I mix up some stuff, and hope for a miracle.

This right here is a small miracle. When I'm in a rush (and hungry), I usually delete food items that I don't like and throw in what I do like into the recipe. The Results: Iffy.

This recipe was found in a Woman's Day magazine.
I used cream cheese instead of ricotta cheese.  It was a little strange, but I got used to the taste.
Ingredients:
1/2 cup ricotta cheese
1 tsp. sugar
1/4 tsp. vanilla extract
3 Tbsp. blueberry preserves
1/2 cup fresh or frozen blueberries, thawed
1/4 cup graham crackers crumbs
3 blueberries (garnish, optional)

Directions:
1. Combine cheese, sugar and vanilla in a small bowl. Spoon 1 Tbsp, preserves, 2 Tbsp. blueberries, half of the cheese mixture and 2 Tbsp. graham cracker crumbs into a parfait glass.
2. Repeat layers. Top with remaining preserves and blueberries.


I don't know about you guys, but I'd rather make this than go jump out of a plane, or I'd rather be a baker that tells the occasional punny/funny joke than go skydiving. 


In case you haven't noticed yet, I haven't posted anything in a week. =0 But I do have a very good excuse. I'm on a week(ish) long road trip and attended a wedding which was absolutely gorgeous, not to mention the scrumptious dessert at the reception!!! 

GB2 - God Bless, Go Bake!

Bear Claws

Alright, so for the most part I've successfully made 20 recipes that have been posted! Let's try something new, something original and classy, with style and elegance. Let's make a pastry, a pastry that will make your day and only take about 15 minutes to make and 15 seconds to eat. That sounds good, let's bake!

The Ingredients

Whisk that yolk.

Making the filling.

Flour your pan. I should have spread this out a bit better. Oh well, next time. =)

Sugar, sugar, gotta melt some sugar. =)

Spread the sugary mix onto the dough and then fold into a burrito-like shape.

Then cut the long burrito into 6th's.

The parchment paper makes anything look heavenly.

Some people learn the hard way. =/

Good Appetite...eh...I like it the Julia Child, French way...
Bon Apetite!

Ingredients

Filling:

• 1 egg
• 2 tablespoons milk
• 1 cup Progresso® plain bread crumbs
• 2 tablespoons granulated sugar
• 2 tablespoons butter, melted
• 1/4 cup water
• 2 teaspoons almond extract

Glaze:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon light corn syrup

Rolls:

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1/3 to 1/2 cup sliced almonds

Icing:

• 1 cup powdered sugar
• 2 tablespoons water

Directions

1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended and set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.
2. Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling. Remove from heat; cool while making rolls.
3. On lightly floured work surface, unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. Spoon filling into 12x2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.
4. Lightly brush egg-milk mixture over each pastry. Place almonds on plate; invert each pastry onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.
5. Bake 15 to 18 minutes or until golden brown. Remove to wire rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.

Tips:
( I suggest doing step 2 last... if you don't believe me just read about my disaster below.)

By the time I was ready to pour the glaze on, it was hard as a rock, and I was having a very hard time stirring it. See burnt picture above.  You see, I thought I could just reheat the glaze and it would be smooth, but N-O it all turned black and started steaming. Then I decided I would get rid of the steam by pouring cold faucet water on it. (facepalm) That just made the glaze stuck again.
So long story short, I highly recommend doing step 2 last. =)

GB2- God Bless, Go Bake!!!