How to Make Cannoli Cake

This Easter, my assignment was to bring dessert.  I enjoy baking and finding new ways to delight friends and family with food.

So, I decided to make a Cannoli Cake.

I love cannoli — it’s delicious!

But, how to make cannoli cake?

Well, here’s the recipe I used. It was fairly simple (using a cake mix helped shorten the steps) and it was incredibly well-received.

Cannoli Cake

Ingredients

1 package French vanilla cake mix — I always use Duncan Hines — I think the mixes turn out great!

Filling

1 16oz carton of ricotta cheese

1/2 cup confectioners sugar

2 teaspoons ground cinnamon

1 teaspoon almond extract

1 teaspoon vanilla extract

2 ounces mini semi-sweet chocolate chips

Frosting

2 8oz cartons of Marscapone cheese

3/4 cup confectioner’s sugar

1/4 cup whole milk

2 teaspoons almond extract

1 teaspoon vanilla extract

1 cup sliced almonds

2 tablespoons (or more) mini semi-sweet chocolate chips

Directions

Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans.

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon, almond, and vanilla.  Stir in chocolate.

In another bowl, make the frosting. Beat the Marscapone cheese, confectioners’ sugar, milk, almond, and vanilla on medium speed just until creamy

Place one cake layer on a serving plate; spread with filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top of cake with frosting.

Press almonds into sides of cake. Sprinkle chocolate chips over time. Refrigerate until serving.

For more on baking and other arts of a gentleman, follow @SterlingGent

cannoli_cake_10

Pumpkin Cookies with Cinnamon Glaze

It’s cold.

It’s almost Thanksgiving.

And, you LOVE pumpkin.

So, what to do?

Pumpkin cookies with cinnamon glaze, of course!

I made these last weekend for another social event and they were well-received. They are pumpkin, cinnamon, and delicious. You could serve them without the glaze…but, why?

Here’s the recipe:

Pumpkin Cookies with Cinnamon Glaze

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 Cup butter, softened

1 cup white sugar

1 cup brown sugar

1 can pumpkin puree

1 egg

2 teaspoons vanilla extract

For the glaze

2 cups confectioner’s sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

ground cinnamon

 

Directions

Preheat oven to 350 F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a medium bowl, cream together the 1/2 cup of butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten lightly

Bake for 12-13 minutes. Cool cookies, then drizzle with glaze

To make glaze: combine all ingredients, stir well with wire whisk

For more recipes and lifestyle advice, follow @SterlingGent