Tag Archives: Cinnamon

Cannoli Cream Cups

7 Aug

The filling in these is really tasty; I could eat it on its own, like pudding.  They look pretty in these little cups but, the next day with the leftover cream, I decorated graham crackers.  That was way easier than baking cups and I preferred the flavor.  Derek missed the cinnamon flavor from the cups so perhaps using cinnamon grahams would be a success.  The key point is that they’re totally customizable.  I think they would be great on waffles with strawberries as well.  Or, instead of topping them with mini chocolate chips, you could use colored sprinkles.  I’ve even heard of people replacing the vanilla extract in cannoli cream with almond or orange extract.  The sky’s the limit.

The ricotta should ideally be drained over night so plan ahead.  I drained it for an hour which took off some moisture, so, if you don’t have all night, some time is better than none.  Even with the drained ricotta, cups should be filled shortly before they are eaten so they don’t get soggy.  If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

Ingredients:

For Cups

  •  2 refrigerated pie crusts
  • 3 tablespoons coarse natural sugar (Turbinado)
  • 1 teaspoon cinnamon

For Filling (If you want the cream to be extra thick see my tips below)

  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

Directions:

Line a colander with cheese cloth.  Spoon ricotta into cheese cloth and tie cloth closed around cheese.  Place colander in a bowl and allow ricotta to sit in colander overnight to drain excess water.  This step may be omitted if you don’t mind a softer cream.  If omitted, it is important to fill cups immediately before serving or the pastry will become soggy very quickly.

Remove the ricotta from the cheese cloth and, in a large bowl with an electric mixer, combine all ingredients for the filling except the chocolate chips and mix well until creamy.  Mixture will not be completely smooth.  Cover and chill the filling while you make the cups.

Heat oven to 425°F.  Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon.  Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round biscuit cutter or cookie cutter (or the rim of a drinking glass), cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Remove filling from refrigerator, and spoon slightly less than a tablespoon into the cooled cups.  If desired, using a gallon ziploc bag, cut one of the bottom corners off the bag and pipe the filling into the cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.

Recipe inspired by quetesaveur.wordpress.com

Photos by me, My Little Food Spot

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Peach Crisp

28 Dec

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I have also made it successfully with fresh Bartlett pears from Grandma Kapke’s backyard tree; I just need to remember to bake the pears a bit longer if they’re not yet completely ripe.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

  • 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup chopped pecans
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

Photo by me, My Little Food Spot

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Pumpkin Pie

11 Jul

Most places recommend using a sugar pumpkin, but after one Halloween, I simply used whatever we had, and it turned out great.

Ingredients:

  • 3 cup Pumpkin glop
  • 1 cup Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 4 ea Eggs
  • 1 1/2 can Evaporated Milk (12 oz)
  • 1/2 cup Brown Sugar
  • 1 ea 9″ Pie Crust

Directions:

1. Cut big chunks of pumpkin, and scoop out all the extra gunk on the inside (seeds, stringy stuff, etc.), and place in a bowl with a couple cups of water. You can either microwave for about 15 minutes, or cook in the stove until nice and tender. When ready, you will be able to scoop out the insides of the shell with ease.
2.  Use a large smooth spoon to scoop out the innards.  It should separate easily and in fairly large chunks.
3.  Put the chunks in a large bowl and smooth with a hand blender or mixer.
4. Throw all the rest of the ingredients in with the pumpkin glop, and mix well. Feel free to add extra spices…I usually throw in a little extra cinnamon and cloves to give it a stronger flavor.
5. Pour the mixture into the pie shell, then bake at 425° for 15 minutes. Turn the temperature down to 350° for another 45 to 60 minutes, or until a clean knife inserted into the center comes out clean.
6.  Add cool whip.  This is a must for any pumpkin pie.