February 5, 2013 § 11 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
- 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
- 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
- Preheat oven to 350 degrees Fahrenheit and grease a mini muffin tin; set aside.
- In a large bowl, beat together all of the ingredients for the cups until a soft cookie dough is formed.
- 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.
- 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.
- 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:
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.”
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!
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
- 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.
- 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.
- 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