Saturday, February 25, 2012

A Quick Trip....and 2 Sweet Recipes!!!

Good Morning All!!!  Well, we're back from our little trip and I must say, it's was a pretty amazing couple of days!!!  It always makes me happy to see my girls doing so well....makes the distance a little more bearable!!!  Anywho...before I left I promised some friends I would post the recipes for the desserts I brought to Daughter #2 and I might add they were a hit!!!  So here goes...the first one is Mini Cannoli Cups...super simple, kind of a semi-homemade recipe:

Mini Cannoli Cream Cups

for the Filling (make this first, that way it has time to set up a little in the fridge):

1 (15 oz.) Ricotta cheese, whole milk
1/2 cup confectioners' sugar
2 Tblsp. granulated sugar
1 tsp. vanilla extract

Combine all ingredients in a bowl and, with an electric mixer, mix until creamy. Cover, and place the bowl in the refrigerator.  Filling will seem thin but will firm up slightly when refrigerated.

For the Cups:

Preheat oven to 425 degrees

Flour for dusting
1 pkg. refrigerated pie crust (see I told you it was easy)
3 Tblsp. sugar
1 tsp. cinnamon

Unroll the pie crusts onto a lightly floured surface and sprinkle the sugar and cinnamon on the top of each crust.  Lightly roll over the crust to press the sugar mixture into the crust.  Using a 2 1/2 to 3 inch round cookie or biscuit cutter, cut out the crusts and put into mini muffin pans.  Bake for 10 minutes or until the crusts are crisp.  Remove crusts from tin to cooling rack and let cool completely before filling.

When crusts are cooled fill with the prepared filling (by spoonful or pastry bag) and refrigerate until cream has completely firmed up (about 2 hours)

Top with raspberries, mini chocolate chips or topping of your choice!!!

Recipe #2....Spicy Chocolate Brownies with Chocolate buttercream frosting...I am in love with this frosting...It's one of the easiest and tastiest frostings I have ever made!!!

linking these little beauties to:,,,,     

Spicy Chocolate Brownies

3/4 cup butter
1 1/4 cups sugar
1/2 unsweetened cocoa powder
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 to 2 tsp. cinnamon (you could always add more if you want)
A small dash of cayenne pepper or ground black pepper (optional)
1 cup milk
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease a 15x10x1 baking pan; set aside.

In a large microwave safe bowl melt butter. Stir in sugar and cocoa powder until combined. Add eggs and vanilla. Unsing a wooden spoon, beat mixture lightly just until combined.

In a small bowl combine flour, baking powder, baking soda, cinnamon and pepper (if using). Alternately add flour mixture and milk to the chocolate mixture, beating after each mixture. Stir in walnuts (if using)

Pour batter into pan. Bake 16 to 18 minutes or until a wooden toothpick comes out clean. Cool on a wire rack for at least 2 hours. Frost.

Chocolate Buttercream frosting:

1/2 cup heavy cream, at room temp.
1 cup semisweet chocolate chips
1 stick butter, at room temp, cut into 1/2 pieces
2 Tblsp. unsweetened cocoa powder
1/4 cup confectionfers sugar

Place cream and chocolate chips in a meduim bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 min. Spread the butter cream over the cooled brownies. Dust with cinnamon (optional) and refrigerate until firm, about 30 minutes.


"Til Next Time...



  1. Cannoli Cream is an absolute favorite of ours! Both of these recipes looks so good - We'd love for you to share them (and anything else you'd like) at our Beautify It Monday Link party going on now at!

  2. This is such a pretty cake. I would love for you to link up at my Linky Party via:

    Mrs. Delightful

  3. Wow, really need to try the cannoli cups. Pinned!

  4. Oh those both look delicious! I love cinnamon and chocolate together!!

    Thanks for linking up at Simply Klassic!