Cannoli Shells – Gluten-Free Twiins Style

Cannoli Shells - Gluten-Free Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our cannoli cream. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. Once we got the regular shell recipe to our liking we had to come up with a gluten-free recipe for Jack. We are thrilled to share our gluten-free recipe with you. They are delicious and so worth the effort!

Ingredients

  • 1 ¾ c Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the gluten-free flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator.  Then divide the dough into 4 quarters.
  8. On a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Cannoli Shells – Twiins Style

Cannoli Shells - Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our Italian Cannoli Cream, Twiins Style. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. We are thrilled to share our recipe with you. They are delicious and so worth the effort! ❤️❤️

Ingredients

  • 1 ¾ c unbleached all-purpose flour
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator. If using a pasta machine, make sure to flour the machine first. Then divide the dough into 4. Using your hands, flatten the dough into a small square or rectangular shape and pass through the pasta machine on “0”. Continue to pass through making sure to go up a number on the machine with each pass until you get through 5. The dough is now thin enough to cut out the circles using a 3-inch round cookie cutter on a floured surface.  Proceed to step 9.
  8. If you don’t have a pasta machine, on a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Click on the link for our gluten-free version: Cannoli Shells – Gluten-Free Twiins Style

Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Zeppole

Zeppole

  • Servings: Makes 45-50
  • Difficulty: Easy

Christmas wouldn't be the same without Mom's zeppole (Italian donuts). Fifty years ago, our Mom got this recipe from her neighbor Lucille and that was the start of our love affair with zeppole! From her first batch, they became a holiday favorite in our home. During the holiday season you would always find a pot filled with vegetable oil, just waiting for Mom to whip up a batch. Our home was always filled with friends and neighbors and Mom always had them available. Everyone loved them and they were quickly devoured. Our zeppole are heavenly with their light, spongy texture, and sprinkling of powdered sugar. Even Santa loves them & keeps coming back for more! ❤️❤️

Ingredients

  • 2 cups Presto* cake flour (sift before measuring)
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon vanilla paste or extract
  • 4 eggs, well beaten
  • 1½ lbs. of whole milk ricotta cheese
  • Vegetable oil, 2 to 3 inches deep for frying

Directions

  1. Slowly heat the vegetable oil in a 1 – 2 qt stainless steel saucepan, to a temperature of 375º. (use an instant-read thermometer to check the temperature)
  2. In a large bowl, place the cake flour, sugar, vanilla, eggs, and ricotta cheese and mix well with a wooden spoon.
  3. When the oil temperature reaches 375º, take a flatware tablespoon of batter and using your index finger or another spoon,  carefully slide the batter off the spoon into the hot oil, being careful not to splash yourself. Set the timer for 3 minutes once they are in the pot.  Depending on the size pot you use, fry 2-4 at a time. They turn on their own so no need to turn them.
  4. After 3 minutes, remove to paper towels to drain any excess oil.
  5. Continue frying 2-4 zeppole at a time until batter is used up.
  6. Put the cooked zeppole in a serving dish and sprinkle with powdered sugar and serve while warm.

Notes:  *Presto cake flour is self-rising and contains baking powder & salt. If not available in your local grocery store, order from Amazon. Swan Cake flour is not self-rising and will require the addition of baking powder and salt; however, we don’t know you’ll get the same results.

Zeppole need room to turn over on their own so don’t crowd them. We used a small 1 qt saucepan and fried 2 at a time. If you want to fry 4 or 5 at a time make sure you use at least a 6 qt saucepan.

The powdered sugar will melt if they sit awhile before serving so sprinkle with additional powdered sugar as needed.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Pignoli Cookies – Twiins Style

Pignoli Cookies - Twiins Style

  • Difficulty: Easy

Every year we start our holiday baking about 2 weeks before Christmas. We have been baking together for over 40 years, a holiday tradition we love. Christmas music is playing in the background while we reminisce about our childhood & Christmas's of long ago. Our all-time favorite holiday cookie is the fragrant, chewy almond Pignoli cookie. Pignolias (aka pine nuts) are from the Italian Stone Pine trees of the Meditteranean regions of Spain, Portugal & Italy. The Asian pignolias from China are not as flavorful as the Meditteranean pignolias so we avoid using them. You can tell they are from China by their much cheaper price tag. Our pignoli cookies taste just like the ones from the best Italian bakeries in New York. Really they do, and our recipe is naturally Gluten-Free! They fly off the holiday cookie tray...you and your family will love them. ❤️❤️

Ingredients

  • 1 (8oz) box or can of Solo Almond Paste (do not use almond filling)
  • 2 egg whites
  • 1 cup  Mediterranean Pignolias
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 1/4 cup almond flour
  • 1/8 tsp kosher salt
  • Confectioners’ sugar for light dusting

Directions

  1. Using a Convection oven, preheat oven to 275ºF. (If using a regular oven increase temperature to 300ºF.)
  2. Line 2 large cookies sheets with parchment paper or a silicone pad or grease 2 large cookie sheets if parchment paper or silicone pad isn’t an option.
  3. Sift granulated sugar and 1/2 cup confectioners’ sugar with almond flour and salt. Set aside.
  4. Using a fork, break up the almond paste into small pieces in a medium bowl. Add egg whites and beat with an electric mixer at medium speed, until well blended and smooth.
  5. With a wooden spoon, stir in flour mixture until well blended.
  6. Place dough into a large pastry bag fitted with a large plain tip. (You can also use a rounded teaspoon full of dough 1½-inches in diameter. Place 2-inches apart on large cookie sheet.
  7. Generously press the pignoli nuts all around & on top of the dough making sure to keep the dough rounded, do not flatten.
  8. Bake slowly for 20 – 30 minutes, depending on your oven, until the bottoms are golden. The edges of the cookies should be golden but the tops will be lighter.
  9. Remove from the oven and let them cool in the baking sheet.
  10. When cooled, lightly dust with confectioners’ sugar or leave plain. Either way, they are delicious.
  11. Store several days in a tightly covered container to mellow. These will keep for up to 2 weeks if stored properly.

Notes: Variations

1. Press half a candied cherry or maraschino cherry in the center of each cookie.

2. Using your thumb or index finger coated in confectioner’s sugar,  make a thumbprint in the center and fill it with a small amount of raspberry preserves.

3. Roasted, salted pistachios can be used in place of pignolias.   Bake as above.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Barbara’s Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: Intermediate

Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋  😋

Ingredients

Crust:

  • 9-inch springform pan
  • 1¾ cups graham cracker crumbs
  • 3 Tablespoons light brown sugar
  • 1/2 tsp ground cinnamon
  • 1 stick melted salted butter

Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.

  • 3 (8-oz) packages cream cheese, cubed and at room temperature
  • 1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
  • 1/3 cup sour cream
  • 3 eggs plus 1 yolk
  • 1½ cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 350ºF.
  2. Grease bottom and sides of a 9-inch springform pan with butter.
  3. Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake.  Set aside.
  4. Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
  5. Add the melted butter. Press down flat into a 9-inch springform pan. Set aside.
  6. Filling: Beat the cream cheese until smooth.
  7. Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
  8. Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
  9. Pour into graham cracker crust. Spread out evenly.
  10. Before baking run the point of a sharp knife between the cheesecake mixture and the side of the pan about 1/2 to 1-inch down. This will help prevent cracks.
  11. Place the springform pan into a larger pan. Pour hot water into the larger pan to a depth of one inch up the sides of the springform pan.
  12. Bake in the oven for 1 hour. Remove from the oven and let sit for 15 minutes.
  13. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.

You can make this 1 or 2 days before and keep refrigerated until ready to serve.

This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner.  It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.

 

Recipe adapted from Paula Deen

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Teresa’s Gluten-Free Pumpkin Roll

  • Servings: 8-10
  • Difficulty: Medium

Teresa has been making this pumpkin roll every Thanksgiving for as long as I can remember. She adapted it to be gluten-free so Jack could enjoy it on Thanksgiving but honestly, you can't tell the difference! We just love everything pumpkin... 🎃 🎃 including the pumpkin mugs I made in a ceramics class back in 1974. That year I brought them to my parent's house on Thanksgiving Day and was insulted when my Dad said he couldn't drink out of them because his nose 👃🏻 was in the way. Once a year I take them out for Thanksgiving dinner and my Dad is still not allowed to drink from them!

Ingredients

Cake:

  • powdered sugar to spread on a clean dish towel
  • ¾ cups gluten-free flour (King Arthur’s Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten-Free Flour)
  • 1/2 tsp baking powder (gluten-free)
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • Tiny pinch of a smidgen of ground nutmeg (see photo for actual amount)
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 1/2 tsp vanilla paste or extract
  • 2/3 cup canned pumpkin (do not use pumpkin pie mix)
  • 1 cup chopped walnuts or pecans, optional

Filling:

  • 1 (8-oz) package cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 Tablespoons butter softened
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 375ºF.
  2. Grease a 15 x 10 x 1-inch baking pan; line with parchment paper.
  3. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar making sure the towel is well covered in powdered sugar.
  4. In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
  5. In a large bowl, combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture.
  6. Spread batter evenly int prepared pan. Sprinkle with chopped walnuts if using.
  7. Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; quickly invert onto prepared towel. Remove pan; carefully peel off paper.
  8. Roll up cake in towel while hot, starting with the 10-inch side. Cool completely on wire rack.
  9. Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
  10. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
  11. Re-roll cake (see video). Using a very sharp knife, trim both ends of the log and discard (or eat) the trimmed pieces.
  12. Wrap in plastic food wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Notes: Make sure you put enough powdered sugar on the towel before rolling up the cake so it doesn’t stick.

Rolling the cake while hot

Icing & finishing the cake

Recipe adapted from Libby’s

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Portokalopita from The Peloponnese – Greek Orange Phyllo Pie


  • Servings: 10
  • Difficulty: Basic Skills

Amazing, Delicious, Heavenly, Impressive are just a few words to describe this mouthwatering dessert! I had the pleasure of learning to make this creamy custard dessert at THE GREEK KITCHEN while in Athens. If working with phyllo was ever intimidating to you then this is the specialty dessert you will love to make to impress your family and friends...the phyllo is shredded and you cannot make a mistake. Imagine mistake proof and impressive! 😋😋😋

Ingredients

Cake Ingredients:

  • 500g Phyllo Sheets (18-20 sheets)
  • 4 large eggs
  • 200g sugar (1 cup)
  • Zest of 2 oranges
  • 300g fresh Greek Yogurt-full fat (1.057 cups or 10.7 ounces)
  • 2 tsp Vanilla extract
  • 1 tsp Baking Powder
  • 200 ml Sunflower oil (7 ounces)
  • sunflower oil for greasing

Syrup Ingredients:

  • 200g Sugar (1 cup)
  • 1.5 cups room temperature water
  • Juice of 2 oranges
  • 1 Cinnamon stick                                                                                                                                       

Directions

  1. Preheat oven to 360 F.
  2. Remove the phyllo dough sheets from packaging and shred into small tears using a knife or your hands.
  3. Grease an 8″ or 9″ baking dish or cake pan with sunflower oil.
  4. In a large mixing bowl combine the eggs and sugar with a whisk. Beat until the mixture is pale and frothy.
  5. Add the orange zest, Greek yogurt, vanilla extract, and baking powder and continue to beat until well combined.
  6. While beating, slowly add the sunflower oil.
  7. Gradually put the shredded phyllo into the bowl and combine with a spatula until everything is fully incorporated.
  8. Pour the mixture into the prepared baking pan and place in the oven for 45 minutes-1 hour or until the cake has risen and is golden brown.
  9. When the cake is ready, remove from the oven and leave to cool in the pan. You will need to let the cake cool completely before adding the syrup.
  10. To make the syrup: bring the water, sugar, orange juice, and cinnamon stick to a boil in a saucepan over medium heat for 2 minutes.
  11. Pour the hot syrup over the cold portokalopita and set aside for approximately 1 hour until the syrup has been completely absorbed by the cake.
  12. Slice and serve. It’s amazing on its own but adding a scoop of vanilla ice cream is Divine!

Notes:

“The Greek Kitchen”

Athens, Athinas 36, Athina 105  51, Greece

+306978464701

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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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Decadent Cannoli Cupcakes, Gluten-Free 😋 😋

Decadent Cannoli Cupcakes, Gluten-Free

  • Servings: 12
  • Difficulty: Easy

These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋

Ingredients

  • CUPCAKE
  • 8 Tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp Fior di Sicilia
  • 2 eggs
  • 1½ cups Bob’s Red Mill Gluten-Free 1 to 1 flour
  • 1½ tsp gluten-free baking powder (Rumford)
  • 1/2 tsp gluten-free baking soda (Bob’s Red Mill)
  • 1/4 tsp salt
  • 1/2 cup buttermilk (if you don’t have buttermilk take a 1/2 cup of milk and add 1½ tsp vinegar, stir & let sit for 10 minutes.)
  • 1/4 recipe Italian Cannoli Cream – Twiins Style
  • 1/2 cup Semi-Sweet or Bittersweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

 

    Directions

    1. Preheat oven to 350ºF. Lightly grease and flour a cupcake pan & set aside. (Paper liners may be used in place of grease & flour).
    2. Using a hand mixer, beat the butter & sugar together until light & fluffy.
    3. Add the orange zest, vanilla, and Fiori di Sicilia. Mix to incorporate all ingredients.
    4. Add the eggs and beat until well combined.
    5. Add the flour, baking powder and baking soda, salt & buttermilk.
    6. Beat mixture until smooth, about 2 minutes.
    7. Evenly divide the batter into the cupcake pan.
    8. Bake for 15-20 minutes or until a toothpick comes out clean.
    9. Remove from oven and cool in pan on a cooling rack about 15-20 minutes.
    10. Once cooled, remove cupcakes from pan and set on a baking sheet to decorate.
    11. Using a small paring knife, take a cooled cupcake and cut a circular cone out of the center at approximately a 45º angle and to a depth of 1-inch.
    12. Keep the top part of the cut-out portion on the side as you will put it back into the cupcake after filling with cannoli cream.
    13. Fill hole using a pastry bag and replace the cut-out piece of cake over the filling. Press in place.
    14. In a small saucepan on low heat, add the chocolate chips and the heavy cream. Whisk briskly until shiny & smooth and completely melted.
    15. Using a spoon, spread the ganache on the top of each cupcake. Put in refrigerator to set.
    16. Once set, take cannoli filling and pipe around the top of the cupcake using a pastry bag.
    17. Garnish with candied citron and sliced almonds.
    18. Refrigerate until ready to serve. Enjoy!

    Notes: Can also be garnished with chopped pistachios or candied orange peel. 

    This recipe can be made with regular all-purpose flour if gluten is not an issue.

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    Italian Cannoli Cream – Twiins Style

    Italian Cannoli Cream - Twiins Style

    • Servings: 40-60 Cannolis
    • Difficulty: Easy

    Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️

    Ingredients

    • 4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
    • 1½ lbs granulated sugar
    • 1 Tablespoon vanilla extract
    • 2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
    • 1/4 cup citron, diced
    • 1/4 cup candied orange peel, diced
    • 4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)

    Directions

    1. Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
    2. Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
    3. Add the vanilla & cinnamon oil.
    4. Mix until incorporated. Do not overmix.
    5. Gently fold in the citron, candied orange and mini chocolate chips.
    6. Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
    7. Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.

    Notes: If using ground cinnamon, your cannoli filling will not be white. 

    If making cannoli you can save time by purchasing the pre-made shells from Amazon or Costco.

    Do not fill cannoli’s until ready to serve or your shells will be soggy.

    Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.

     

     

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