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


  • 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 


  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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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. ❤️❤️


  • 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.)


  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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