The Italian translation of Tiramisu is "pick me up". I can certainly understand why. With all the sugar and caffeine this dessert has it certainly packs a punch.




I actually finished this months challenge early. I did it two weeks before it's scheduled post date. Trust me, no one is as surprised as I am. As complex as it is it wasn't hard. There were lots of steps and hours of waiting for refrigeration. But once all that was done, putting it together as really easy. If you really like Tiramisu then give this a try. Having it homemade is so much different then the store bought version. 

Although there's a recipe for making your own Mascarpone Cheese and Ladyfingers, you can certanly substitute store bought for both. However, they were very easy to make and didn't take long at all. So give it a go at least once.


 The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Mascarpone Cheese
from Baking Obsession

Makes about 12 oz

Ingredients:

• 500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
• 1 tbsp fresh lemon juice

Preparation:

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.




Ladyfingers/Savoiardi Biscuits
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar, Method: Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Tiramisu

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Valentine Sugar Cookies



I'm late posting this cookie recipe.

I know it.

I can't help it.

There was a whole plethora of things going on this past week.

A planned cake that got rescheduled.

Snow. 

The laundry needed done.

The house needed cleaned. No seriously. The dust bunnies were laughing at me from their little hiding spots in all the nooks and crannies. I could hear them!

My hair was a mess.

And there wasn't enough caffeine in my system.

But I managed to buckle down anyways and churn out these pretty darn cute cookies, if I do say so myself. And I do.

Oh, and there was this too.....



I wasn't sure my son was going to school last week at all. Due to wintery conditions he has been out of school for 2 weeks. So when they called Thursday evening telling us they would be going on Friday with a two hour delay I wasn't able to get anything done that night. So we worked on it over the weekend and finally finished on Sunday night.




I packaged them all up and got them tucked securely in his backpack for the morning trek through the snow, up hill, both ways....barefoot! Ok, so he's only got about 40 yards to walk to the bus stop, it's even terrain and he has boots. But I've gotta make him feel guilty for something, otherwise what kind of mother would I be?




Hopefully he'll make a Valentine or two tomorrow. Knowing him, he'll come home with a pocket full of cards!




Sugar Cookie Dough

1 1/2 stick butter - room temp.
3/4 cup sugar
1 egg
2 tsp. vanilla or other flavoring
2 c. flour
1/4 t. salt

In a mixing bowl cream butter and sugar. Add egg and vanilla, mix well. Add in flour and salt and mix untill a ball forms. Wrap in plastic and chill for at least 1 hour. 
Roll between plastic wrap to about 1/4 of an inch then cut with cutters. Place on a parchment lined cookie sheet.  You should be able to get 8 (4 inch) cookies per sheet.  Bake at 350 degrees for 10-12 minutes. Thicker cookies may take longer so watch them carefully. 
Cool for a few minutes then remove from baking sheet to cooling rack.

Decorate as desired.



Royal Icing
Adapted from Bridget350 on Tasty Kitchen

4 Tbsp Meringue Powder
1/2 cup water
1 lb powdered sugar, sifted
1/4 tsp clear extract (vanilla or almond)

Mix together the meringue powder and water in a mixer until foamy. With mixer on low speed add the powdered sugar in batches of three, mixing well after each addition. Add the extract. Raise speed to high and beat until glossy and thick. The icing should stand at a peak. Divide into bowls and tint, if desired.

This icing is thick and is generally used for piping and detailing. However, if you want to use it for flood icing, add water by the teaspoon full until it is the consistancy of thick syrup.

Beyond the Shaker is what!  They are a premium gourmet salt purveyor who's mineral concoctions will tantalize your tastebuds and tease your senses. There as many different blends as there are stars in the sky. Or at least it seems that way.



From the complex Cyprus Black Lava to the simple Sel Gris and all the myriad of flavors inbetween you will never be at a loss to properly season your dishes. They create incredible depth of flavor and a subtle nuance that will take your food to the next level.



I found these great salts through a fellow blogger over at The Novice Chef Blog. I was blessed, to ask for and receive a box containing not less than 22 of their uniquely seasoned sample packets. I was so overwhelmed when I opened it up and saw all of them spilt out on my counter. I had no idea where to start or what to do with some of them. So I did what all of us should do, I consulted their Salt Guide. It is a comprehensive guide on all things salt related. From Harvested vs. Mined salt to Unrefined and Kosher salts. If you have questions, they have answers.



I haven't yet made it through all the sample packs they graciously sent me, however I have managed to whittle it down quite a bit! My favorite so far is.....well, uh....I don't have a favorite yet. I must say I am anxious to try the Truffle Wet Salt and the Fumee De Sel. I have acquired a taste for mushrooms, after abstinence from them as a child, and they are popping up in a lot of my dishes as of late. I have heard great things about Truffles and (knowing I can't afford them) this will probably be the closest I come to their mysterious flavor.



So please, hope on over to Beyond the Shaker and load up on a few dozen of their most popular varieties. You won't be sorry you did! I know I'm not.

Thanks again to Tyler and all those at Beyond the Shaker!

I know you probably tuned in here to see a beautiful picture of a slice or two of meatloaf artfully arranged on a plate. In all honesty I realllly wanted to take one and give it too you. However, fading daylight (read NONE) and the inability to make a lump of cooked meat look appetizing meant I wasn't getting a favorable picture tonight. I promise to make this again real soon and work at getting a suitable photography. I promise.

Until then. Here is the recipe.

Chorizo Meatloaf with Tomato Balsamic Chutney

3 slices of bread
1/4 cup milk
1/4 cup heavy cream
1 lb ground beef
2 links chorizo (I use Johnsonville), casing removed
1/4 cup onion, diced
1/4 cup pepper, diced
2 eggs, lightly beaten
1/4 cup ketchup
1 Tbls worcestershire sauce
3 Tbls fresh chopped parsley
1 tsp Lawson seasoning salt
2 tsp Emeril original seasoning
salt and pepper to taste


Chutney
6 roma tomatoes, chopped
3 Tbls onion, diced
2 garlic cloves, minced
1 Tbls Balsamic vinegar
salt and pepper to taste

Directions
Preheat oven to 350 degrees

Line a loaf pan with non-stick foil. Set aside.

In a small bowl, crumble slices of bread.. Pour the cream and milk over the bread crumbs and mix to make them all moist. Set aside.

Mix the beef and chorizo gently in a large bowl. Add onion, pepper, egg, ketchup, worcestershire, parlsey and seasonings. Mix to combine, try not to overmix as this will make the meatloaf tough. Scoop loaf mixture into the lined pan and smooth down the top. Bake for approximately 1 1/2 hours or until an internal temperature reaches 185 degrees.


When the meatloaf is done, take out and allow to start to cool. While cooling, make the chutney.

In a saute pan in 2 teaspoons olive oil, add tomatoes, onions, garlic and vinegar. Cook on medium heat until the tomatoes start to break down and the onions and garlic are soft. Approximately 5-7 minutes.

When the chutney is down, remove the meatloaf from the pan using the foil to help pull it out. Cut into slices, lay on plate and top with chutney. Serve with mashed potatoes, corn, steamed carrots, or any other vegetable you like.

Have you ever thought about making your own graham crackers? Well neither have I. 

I mean, why go through all the trouble when the store bought ones are just about as good as it gets?

Well, I'll tell you why. Because they are soooo much better when you make them yourself. You can control the quality of ingredients, the toppings and have the added benefit of making them gluten free, if need be. I however, do not. So this months Daring Bakers Challenge was time consuming, but cool at the same time. And it was a two-fer! We had to make our own graham crackers and then use them to make Nanimo Bars. Check this out.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanimo.ca. 



First came the graham crackers. Oh. My. Goodness. These are some sticky suckers! I ended up having to heavily flour the board to get them rolled out and to keep them from sticking. By the time I realized that, the dough was too soft and I had to put it in the freezer for about 15 minutes. After I got in the groove of dusting, rolling and cutting all the dough it was time to put it back in the fridge to chill before baking. Gratefully they turned out real well. And my oldest son and my mother loved them! I think they would be good crumbled on yogurt, ice cream or sandwiched with chocolate and marshmallows!

Now that they were finished it was time to move on to the Nanimo Bars. Which essentially was 3 recipes put together to make one, in my opinon. The graham crackers were crushed, mixed with coconut, nuts and chocolate and then pressed into a pan.

A custard filling was whipped up and spread on top.

Then more chocolate was melted and smoothed over the custard. The whole thing goes in the fridge to set up.

The next day I took them out and they cut into perfect little squares!



Now if you wanted to make them gluten free you would use a different mix of flours, that recipe is below. I know these recipes have quite a few ingredients. Try not to let that deter you from trying them. Having homemade graham crackers calling to you from the cookie jar is worth the effort.


Gluten-Free Graham Wafers
Based on recipes from 101 Cookbooks
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. *** the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Graham Crackers (non gluten free)
From 101 Cookbooks

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, *** the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Yield: 10 large crackers



Nanimo Bars

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

I first caught eye of this "holiday" last week and thought "why don't we get this day off from work?". Of course, being a stay-at-home mom, I don't get ANY day off but it would still be nice for those out there who do have "jobs" to go to everyday. It's NATIONAL PIE DAY for goodness sake! Well, it was actually yesterday. Oh wait, it was Saturday, so most everyone had this day off anyway. Well that blows my campaign to make it a required day off work outta the water. Guess I'll have to find another cause to champion.

Maybe tomorrow. I'm too distraught right now.


So for today will just show you what I did yesterday for the (whisper) "Holiday".


Chocolate Cream Pie. My husbands favorite. I have failed so many times before making a chocolate pie that doesn't.....ooze. Not the best of words used to describe food.

Weep. No

Exude. Eh.....probably not.

Leak.  Definitely not!

Flow. Yes. That'll do.

I've struggled to make a cream pie that didn't flow. You know what I mean. When you cut into it, remove a piece and the filling starts to flow out into the hole you made. So while "window" shopping at another of my favorite sites I came across this recipe that guaranteed this pie to set up. I pounced!

So while simmering chili, baking bread bowls and watching 5 kids I decided it was as good a time as any to get started on this recipe!

It was fairly simple. Although I would use this pie crust recipe next time because the one assigned to this pie didn't work for me. And possibly will try a chocolate crust recipe next time. That would work too.

DH thought the filling needed to be sweeter. So next time I will use all milk chocolate and possibly up the sugar a bit. Despite these changes it was a pretty good pie. And holding true to their guarantee, it held up just fine. No flow.

So if you have a loved one that would like this, try making it for them soon. They will feel all warm, fuzzy and loved. And might just leak, exude or weep tears of joy.

At least, for your sake, I hope it's tears.


Chocolate Cream Pie
adapted from King Arthur Flour

Crust

• 1 1/2 cups all purpose unbleached flour
  1/2 teaspoon salt
• 1/4 cup vegetable shortening
• 1/4 cup (1/2 stick) cold unsalted butter
• 1/8 to 1/4 cup ice water

Filling

• 2 tablespoons unsalted butter
• 1 1/3 cup semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 cup heavy cream, divided
• 2 cups milk

Topping

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions Crust 1) In a medium bowl, whisk together the flour, and salt.

2) Cut in the shortening until it's in lumps the size of small peas

3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot

6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling

8) To blind bake the crust: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished.

9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely.

Filling 1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks

3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute

5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

6) Whisk until the chocolate is melted and the mixture is smooth.

7) Pass the filling through a strainer into a bowl to remove any lumps.

8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping 1) Place the heavy cream in a chilled mixing bowl.

2) Whip until the whisk begins to leave tracks in the bowl.

3) Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly 1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.

2) Spoon or pipe the whipped cream on top.

3) Chill the pie until ready to serve.

If you crave chocolate, like I sometimes do, then brownies are my go to treat.

I mean I don't crave it a lot.

Only once in a while.

When the stars are aligned and the moon is in the seventh house.

You know. Like, almost never.

What? You don’t believe me? Whatever.



So today was one of those rare days and I just had to have some chocolate. In a search of my archived recipes I came across one similar to this one. It used a boxed mix (I know. I KNOW!) with added ingredients to make a thick batter that you can add whatever flavor of chips suits your fancy.

Since I already had all but the box mix on hand (I said I know already!), it required a quick trip to the store. However quick a trip to the store can be with a 4 year old and a 2 year old in the rain on a cold day in January! Luckily I needed milk too or I woulda picked a different recipe.

I mean seriously, I can’t be bothered with all that running around stuff when it takes me 30 minutes just to get everyone ready to go then I still have to make the drive into town! I have so many more important things to do. Like... Like… paint my nails or take a nap.

Ok, here’s the recipe. I divided the dough in half and put white chocolate chips in one and mini semi-sweet chips in the other. They are divine! With that shiny, slightly crisp outside revealing a moist, fudgy center. I also included info on how to make them with a coffee kick. Great for a late afternoon pick me up!

If you happen to have a mix on hand and are craving some cocoa goodness then hop on into the kitchen and whip ya up a batch. It won’t be long before you are lost in confectionary bliss.



Fudge Brownie Cookies
Makes 5 dozen  1 1/2 inch cookies

Ingredients:

1 package fudge brownie mix
1 1/4 cup all purpose flour
1/4 cup packed brown sugar
2 eggs
1 stick butter, melted, cooled
1 Tbls cold water
1 Tbls Vanilla extract
1 cup Mini semi-sweet chocolate chips or White chocolate chips

Directions:
Preheat oven to 350 degrees.

In a mixing bowl, whisk together brownie mix, flour and brown sugar. In a separate bowl whisk eggs, butter, water and extract together.
Turn mixer on and slowly add egg mixture until it is incorporated. The batter will be very thick. If you notice there is more dry ingredients that aren't being incorporated try adding 1 Tablespoon of water to help it mix in. Avoid adding too much or it will make the cookies spread out and be thin. Fold in chocolate chips and using a cookie scoop, portion them out onto a parchment lined cookie sheet. Bake for 8-10 minutes.

Remove from oven, allow to cool for a minute or two to set up. Then transfer to cooling rack to cool completely.

To make Mocha Fudge Brownie Cookies.
Substitute cold water and vanilla extract for 1 Tbls HOT water and 1 Tbls espresso powder. Add to melted, uncooled butter. Stir to dissolve. Allow to cool for a few minutes then add to dry ingredients in mixer. Proceed as directed.

On a recent visit to one of my favorite blogs I saw a recipe for "Fancy Macaroni". It had all the necessary things to make good mac and cheese. Like 4 different kinds of cheese's, butter, half & half and.....what else was it?.....ohhh yeaaa, BACON!

Now, if you haven't followed my blog for long (and why haven't you?) then you might not be aware that I have a severe allergy. I am allergic to anything that DOES NOT contain diary or pork fat! Seriously! It seems like most of the things I make either have tons of cheese or bacon in some form in them! It's a quirk, I know.

So this dish is no exception. A great accompaniment to a big ol' slab-o-meat or, for someone like me who is content with a salad for dinner, as a meal in itself! Here is my adaptation of her recipe.

Bacon and Caramelized Onion Mac & Cheese
Serves approx. 12
Ingredients:
4 cups Macaroni
4 Tablespoons Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 1/2 cups  Milk
½ cups Heavy Cream
2 whole Egg Yolks, Beaten
Salt & Pepper (to Taste)
½ cups Grated Gruyere Cheese
1 cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
1 cup Cheddar Cheese, Shredded (optional)

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. It will finish cooking in the oven. Drain and set aside.Fry bacon until slightly crisp. Drain on a paper towel. Reserve grease.

In same skillet with the bacon grease add saute onions and cook over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and cream, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. Remember the pasta will continue to absorb moisture and flavor, so don't undersalt the dish.

Beat egg yolks and pour 1/4 cup hot milk mixture into the yolks, stirring constantly. You don't want scrambled eggs so they need to be tempered to allow them to come up to the temperature of the milk. Pour egg mixture back into saucepan and cook for another minute. Stir in cheese until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and toss to coat all the pasta with cheese sauce. Top with cheddar cheese, if desired.

Pour into a 9 x 13 inch baking dish and bake for 20 minutes or until  hot and bubbly.

 

Potato and Leek Soup
Adapted from David Lebovitz

2 tablespoons butter or olive oil
4 leeks, washed and sliced
salt to taste
1/2 teaspoon dried thyme; optional
1/8 teaspoon chile powder
2 cups water
4 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper (if you have it, black pepper if you don't)
3/4 cups gruyere cheese, shredded

Bacon crumbles, optional

1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they're completely soft and wilted.
3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors.
4. Pour in the water, stock, potatoes and bay leaf.
5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. Pluck out the bay leaves and puree the soup with the pepper, seasoning with more salt if necessary. Remove from the heat.
(Using a slotted spoon, I strained out about 2 cups of potatoes then added them back after blending the rest. To give the soup more texture. Which I like. If you don't, then puree it all.)
Use an immersion (stick) blender, if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam from spraying out and burning you or making a mess. Don't use a food processor as that will make the potato purée gummy. Pour back into the pan. If the soup is too thick, add a bit more water, until it's the desired consistency.
7. Add the cheese and continue stirring until it is all melted. Do not bring back to a boil as this will cause the cheese to become grainy.

Serve with bacon crumbles on top.

 

 

These dark, fudgey and full-flavored treats are necessary for late afternoon snacking. If what you're looking for is a late afternoon stimulus to help you make it through the end of your day! Not being a coffee drinker didn't stop me from enjoying several one. My java loving husband and mother said (deliriously) "Ilikethemalot!Ireallydo!They'regreat!", a la 'Hammy' (the squirrel from the movie Over the Hedge)style. They definately had a lot hint of coffee flavor in them. For me it was a tad overboard, but not for those that really enjoy a great cup of joe! I halved the recipe, but in the chaotic arena that is my kitchen, I forgot and added the full tablespoon of espresso powder. They definitely have a kick, but it isn't so overwhelming to render them inedible. Although I shoulda used that excuse and kept them all for myself!

Next time......

Brownie Bites
Adapted from King Arthur Flour

1 cup unsalted butter 2 1/4 cups sugar 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa 1 tablespoon espresso powder 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 1 1/2 cups King Arthur Unbleached All-Purpose Flour 2 cups chocolate chips 1 cup chopped nuts, optional 8 ounces unsalted butter 15 3/4 ounces sugar 3 3/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa 1 tablespoon espresso powder 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 6 1/4 ounces King Arthur Unbleached All-Purpose Flour 12 ounces chocolate chips 4 1/2 ounces chopped nuts, optional Directions Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment. 1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter. 2) Add the sugar, stirring to combine. Remove from heat. 3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla. 4) Whisk in the eggs, stirring until smooth. 5) Add the flour, chips, and optional nuts, again stirring until smooth. 6) Spoon the batter into the prepared pan. 7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center. 8) Remove the brownies from the oven, and cool for at least 1 hour before cutting. 9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps. 10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.

There is this nifty website called Tasty Kitchen, of which I am a proud member. When I read this post from PW I knew I had to make it!  My husband is a dyed-in-the-wool meat and potato kind of eater and was drooling at the thought of braised beef swimming with mushrooms in a luscious red wine sauce. I added in a few of my own little ideas, despite that the meal was delicious. I served it on homemade butter noodles for a deeply satisfying meal. I cut this recipe in half and still had leftovers for lunch the next day!



Beef Stew with Mushrooms

By Ree Drummond

My husband likes fish. I, however, do not. So as you can imagine we don't eat a lot of it in our house. Actually we hardly ever eat it. So as a special treat to him I decided to purge my dislike for one meal. I made a buerre blanc sauce to drown drizzle over the fish and served it with rice and steamed vegetables. It isn't a complicated process but it is a detailed one. Here is the recipe for both the fish and the sauce. Don't be intimidated by the process, it really is quiet easy.

Potato Crusted Snapper in Beurre Blanc Sauce
Adapted from Peter Timmins, The Greenbrier, White Sulphur Springs, WV

Cook Time:28 min
Level: Easy
Yield: 4 servings
Times:Prep 25 min 
Inactive Prep-- 
Cook 28 min
Total:53 min

Ingredients
2 Idaho potatoes, peeled
Salt and pepper
1 cup warm clarified butter
4 (5-ounce) snapper fillets (I used tilapia)
Beurre Blanc Sauce, recipe follows
2 cups white rice, cooked

Directions
Using a mandoline, finely julienne or slice the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.

Preheat oven to 375 degrees F.

Season fish well with salt and pepper. Take potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Scoop 1/2 cup white rice on each plate then place a fish filet on top. Drizzle with Beurre Blanc Sauce and serve with steamed vegetables.


White Wine Butter Sauce
Beurre Blanc

2 shallots, minced finely
2 tablespoons vinegar
4 tablespoons white wine
2 tablespoons heavy cream
7 ounces cold butter, cut into 20 or so pieces
salt and white pepper (so that it doesn't color your sauce)

Cook the shallots in the vinegar and wine in a small heavy saucepan on low heat until there is only two tablespoons of liquid. Stir in the heavy cream, bring to a low boil on higher heat, and reduce once again to two tablespoons of liquid.
On low heat, add the butter, piece by piece, to the reduced wine whisking continually. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over-heating (you don't want it to boil, but you want it stay warm.)

Makes about 1 cup

I never really understood the purpose in clarifying butter. Until a recipe I was making called for it. I had to look up the how and the why. Wikipedia Rocks! Clarified butter has a higher smoke point, which makes it great for sauteing vegetables or fish. And it has a longer shelf life than fresh butter.  

So, I was making Potato Crusted Tilapia with Buerre Blanc Sauce and it called for the fish to be cooked in clarified butter. From what I read you have to start with more solid fresh butter than what you're going to need at the end. 

We're going to be channeling Paula Deen here a little with all this butter! But that's never stopped me before! Starting with two stickes of unsalted butter in a pan set on low heat until it is melted.



The milk solids sink to the bottom and some water evaporates and the rest of the solids float to the top which need to be skimmed off.




Stretch a piece of cheese cloth over a bowl then gently pour the butter through the cloth straining out any other solids.



And what you're left with is clear more shelf stable butter with a higher smoke point! Whoo hooo.         Now what?



Check back soon and I will show you one thing I did with it.

I got a request recently for this recipe which sent me scouring the internet, my files and my books here to find a suitable one. "Suitable", meaning one that didn't require me to run to the store for the ingredients but rather use ones I already had in my fridge or pantry. Which is exactly what I need. Cause it's not like I go to the store every other day or something......



So this recipe starts with bacon. (Shouldn't ALL of them?) I mean, we can stop right there cause ya had me at bacon! And then it progressed into the trinity (carrot, celery, onion) and got even better when it ended with cream! Is this dish healthy for you, eh, probably not, but it taste damn good! So, just eat healthy tomorrow!

Here's the breakdown.

Tomato Bisque

Adapted From Food Network Kitchens

Prep Time: 15 min Inactive Prep Time: -- Cook Time: 45 min Level:

Ingredients
4 tablespoons unsalted butter 
2 slices bacon, minced
1 sweet onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced 
scant 1/3 cup all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs *
3 fresh thyme sprigs *
1 bay leaf *
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Directions
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

** Note: I didn't have any fresh herbs on hand, so I bundled up 1 Tbls of Parsley, 1 Tbls of Thyme and 1 bay leaf into some cheese cloth, tied it off and threw it in.



I threw the crumbled bacon from the beginning of the recipe on top with some scallions and cheddar cheese. Ok, actually I had to make more bacon cause I had eaten that first batch while I was cooking. But hey, anything for soup!

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

This month's challenge proved to be quite challenging! HA! Seriously. Due to how busy this time of year is, family visiting, and the reveal being the day after Thanksgiving timing was intense. However, I managed to (read: was barely able to) complete this task.

The dough was VERY easy to throw together. Matter of fact, I did it one night just before bedtime and popped it in the fridge to set overnight. Then I used my pasta attachment on my mixer to roll the dough to a thin sheet(s).



 Then layed them on my counter,  cut them with 2 sizes of round cutters and rolled them around my horn forms. I didn't have cannoli forms.



Then I slipped them into a pot of 365 degree oil. I noticed that I didn't have any problems getting the dough to release from the form as when they started to swell the form was squeezed out as you can see below.



Retrieval was harder in that the horn forms were tapered making my tongs slip a few times burning my fingers twice in the process.



Also, I had a very hard time getting them to brown evenly on all sides causing some of them to get overdone.



But the dough did make quiet alot of cannoli and I was able to salvage quite a few for taking to a family get together as well as giving some away to friends. I also made the ricotta filling that goes inside and dipped them in mini chocolate chips.



All in all a delicious treat. Not hard to make, but can be dangerous with the hot oil bubbling away on the stove and I have three young children running loose in my house. So it was tricky to say the least. And, in my humble opinon, I didn't feel this challenge was exactly a "Bakers" challenge, but it was fun to try and learn.



CANNOLI SHELLS
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough

CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

TIPS AND NOTES:
- Dough must be stiff and well kneaded

- Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.

- Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.

- Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.

- Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.

- If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.

- DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.

- When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.

- Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.

- Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.

- When adding the confectioner’s sugar to the filling..TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.

- Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.

- If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.

- Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!

Links:

Alternative:
Gluten free cannoli recipe that looks great –
http://evilcakelady.blogspot.com/2009/02/annmaries-gf-birthday-cannoli.h...
Vegan cannoli –
http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Vegan-Can...
http://community.livejournal.com/vegancooking/2307428.html#cutid1

Online resources:
http://www.pastrysampler.com/Questions_and_Answers/cannoli.htm
http://www.seriouseats.com/talk/2009/01/hey-jerzeeeeeee-i-want-to-make-c...

Videos:
http://www.youtube.com/results?search_query=cannoli&search_type=&aq=f – scroll through, loads of videos on the making of the shells. filling, etc. Mario Batali’s are particularly good.

Photos:
http://www.flickr.com/search/?w=all&q=cannoli&m=text – Loads of beautiful and unique cannoli photos along with the traditional. Great way to get some ideas for fillings and décor.

Online retailers for cannoli forms
http://www.fantes.com/cannoli.html#small
https://www.pastrychef.com/CANNOLI-TUBES_p_36-1202.html - If you want to buy a lot of them for one set price.
http://www.consiglios.ca/ProductCart/pc/viewCat_h.aspidCategory=408&gcli...
http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=...