Chocolate Nutella Cannoli Cups

February 5, 2013 § 15 Comments


Well, hello there! 

I guess, after almost three months, you could say it’s been a while since I’ve last posted.

First I had to send my beloved DLSR away for its annual cleaning.  Then I realized how much I needed a break from blogging.  Then I rediscovered my love for How I Met Your Mother.  Then I just got plain lazy.  Aaaand now I’m back.  Mostly because I missed sharing my recipes and random BS with you, but also because it’s WORLD NUTELLA DAY and I made some kick-ass Chocolate Nutella Cannoli Cups!

Last year World Nutella Day fell on the same day as the SuperBowl, so I enjoyed my Nutella for breakfast in the form of Roasted Banana & Nutella Swirl Rolls.  This year, however, Nutella has the day all to itself.  AS IT SHOULD.

(Side note: Anyone else think that celebrating World Nutella Day, an INTERNATIONAL HOLIDAY, should get us the day off from school and work?  A day off AND all grocery stores give out a free jar of Nutella to each customer.  Who’s with me?!)


In the past year, my Nutella addiction and I have grown a lot.  I’ve upgraded from those dinky 16-ounce jars (barely enough to last a week!) to the fabulous 26.5 ounce jars.  I’ve also expanded my Nutella palette past the typical banana + Nutella pairing.  (Which is still AMAZING, by the way!)

This year I combined my love of cannolis (my latest obsession!) with my love of Nutella to form one fabulous bite-sized cup.  Nutella AND chocolate chip ricotta cannoli filling in a chocolate cookie cup!  Traditional cannoli shells are overrated… ;-)


Chocolate Nutella Cannoli Cups

Cannoli filling adapted from Dainty Chef


For cups:

  • ¾ cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  •  4 tablespoons vegetable shortening, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 1 egg

For filling:

  • 8 ounces (1 block) cream cheese, at room temperature
  • 2 cups ricotta cheese
  • 3/4 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1/2 cup Nutella (plus extra for bottom of cups)
  • miniature chocolate chips, for garnish


  1. Preheat oven to 350 degrees Fahrenheit and grease a mini muffin tin; set aside.
  2. In a large bowl, beat together all of the ingredients for the cups until a soft cookie dough is formed.
  3. Roll out the cookie dough on a floured surface to ~1/4-inch thickness.  Cut out cookies using a 2-inch circular cookie cutter and place in the center of each section of the mini muffin tin.  Do not press down on them as they will settle into the cup shape while baking.  Bake for 8-10 minutes and allow to cool.
  4. While the cups are baking, combine all of the ingredients for the filling in a large bowl.  Beat until throughly combined and refrigerate until ready to use.
  5. Once the cups are baked and cooled, scoop a teaspoon of nutella into the bottom of the cup, and top with a tablespoon or so of the cannoli filling.*  Garnish with miniature chocolate chips and serve immediately!

Yield:  18 cannoli cups

Some other Nutella-licious articles you might be interested in:

Nutter Butter Slutty Blondies

November 12, 2012 § 14 Comments

Surely you’ve heard of Slutty Brownies.   You know, those outrageously decadent bars combining the best of a chocolate chip cookie, an Oreo, and a brownie in one mind-boggling bite?

Excuse me while I wipe the drool off of  my keyboard…

Well, the other day I got a crazy idea – make a blonde version with peanut butter cookie dough and Nutter Butters!  Obviously, I had to whip them up the very next day.  I am now debating whether or not to whip them up again. [Edited to add: I did end up making make them again!] Seriously, they were SO good!  I don’t even know what else to say other than BEST. IDEA. EVER!

‘Nuff said.

Nutter Butter Slutty Blondies

Blondie base adapted from my Oreo Cream Cheese Blondies


For cookie dough

  • 2/3 cup creamy peanut butter
  • ½ cup granulated sugar
  • 1 egg white
  • ½ cup chocolate chips

For blondies

  • ½ cup (1 stick) butter, at room temperature
  • 3 tablespoons cream cheese, at room temperature (I used reduced fat.)
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 8-10 Nutter Butter cookies


  • Preheat the oven to 350 degrees Fahrenheit.  Line a 9 x 9-inch square baking pan with foil, grease with nonstick spray, and set aside.
  • In a medium bowl, mix the peanut butter, sugar, and egg until it becomes the consistency of cookie dough; add chocolate chips.  Press down into the bottom of the prepared pan until the entire bottom is covered.  Top with Nutter Butter cookies, set aside.
  • In a medium bowl, whisk the flour, baking powder and salt together and set aside.
  • Using a stand mixer or a hand mixer, cream the butter, cream cheese, brown sugar, and vanilla on medium speed until well combined, about 1 minute.  Increase the mixer speed to high and beat for 15 seconds.  Stop the mixer, scrape down the sides of the bowl, and add the egg.  Blend on medium speed for 30 seconds.  Add the dry ingredients and combine on low-speed until just a few dry streaks remain.
  • Scrape the batter into the prepared baking pan.  Press the batter into a smooth and even layer in the pan and bake until lightly golden and puffy around the edges (the center should still feel quite soft), about 28–30 minutes.  Cool for 10 minutes and then run a paring knife around the edge of the pan to release the bars.  Cool for at least 2 hours before turning the bars out of the pan and onto a large plate.

Yield:  12-16 servings

Potato and Goat Cheese Soup with Rosemary

November 8, 2012 § 6 Comments

The frequency at which I talk about the weather is kind-of ridiculous.

  • “Can you believe (insert gym teacher’s name here) is making us go outside in this weather?!  I’m gonna freeze!”
  • “Did you hear that we’re supposed to get another storm on Wednesday?”
  • “This weather reminds me of Thanksgiving.”
  • “Ahhh, 50 degrees, perfect running weather!”
  • “Wait, it’s 50 degrees, should I wear long sleeves or short sleeves to practice?”
  • “It looks so dreary outside today.”

I pretty much say each and every one of those phrases on a daily basis.  And, now that I’ve acknowledged that, I’m going to talk about the weather some more.  More specifically, soup weather.

Between Hurricane Sandy and the mini snowstorm we’re expected to receive today, I’ve been craving soup like whoa.  It’s all I’ve wanted to make these last few weeks!

So far this season I’ve already made Broccoli and Blue Cheese Soup, Spicy Black Bean Soup, Roasted Butternut Squash Soup, and, now, this Potato and Goat Cheese Soup!

I guess you could say I’ve been a little “soup-in-the-blender” obsessed…

Potato and Goat Cheese Soup with Rosemary

I was surprised at how smooth and creamy this soup turned out.  The potatoes, goat cheese, and rosemary work together beautifully resulting in a perfectly comforting soup.  The only thing I will do differently in the future is only blend half of the potatoes and leave the rest coarsly mashed to add a bit more texture to the soup.  Oh, and extra crumbled goat cheese for garnish is a must!”


  • 1 ½ pounds white potatoes, peeled and quartered
  • 1 tablespoon olive oil
  •  ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups, divided (I used 1%.)
  • ¼ cup sour cream
  • 2 ounces goat cheese, crumbled (plus extra for garnish)
  • ½ teaspoon fresh rosemary


  1. Fill a medium saucepan with water and place on the stove over medium-high heat.  Add potatoes and bring to a boil.  Once boiling, reduce heat to medium and continue to boil for 15-20 minutes or until the potatoes are tender.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat.  Add  onion and garlic; sauté 2 minutes.  Add broth.  Combine flour and ½ cup milk; add  to pan with 1 ½ cups milk.  Bring to a boil; stir often.  Cook 1 minute.  Remove from heat; stir in sour cream, salt, and pepper.
  3. Allow the soup to cool for 5-10 minutes and then pour into a blender, add goat cheese and rosemary.  Be sure to leave a few potatoes in the pan, coarsely mash.  Blend ingredients in the blender for a minute or untill smooth and creamy, stir in mashed potato.  Pour into bowls, garnish with extra goat cheese, and serve.

Yield:  4-6 servings

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