Cannoli Cream

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I have loved Cannoli’s from the first time I tasted them. While I love pistachios I prefer my Cannoli’s with a smooth filling and chocolate drizzled on top. A few years ago I got a crazy idea to make homemade cannoli’s after watching how on Food network. I bought cannoli forms and all of the ingredients to make them from a Homemade Cannoli recipe from Foodnetwork. Well, favor good but not quite what I was looking for. I ended up with very few shells to fill with the cream and the cream was not the texture I was looking for from the Italian Market that we enjoy. So I played around with the recipe and came up with AMAZING Filling which I have used with premade cannoli shells that I purchase for the Italian Market. Sadly the Italian Market went out of business so I was back to the drawing board with the shells. Check out my attempt at an alternative Choffy Lace Cannoli Tarts shells in a feature blog.

Ingredients

1/4 cup cornstarch
3/4 cup sugar
1 cup heavy whipping cream
1/2 tsp dehydrated orange peels
1 cup mascarpone cheese
2 cup part skim ricotta cheese
1 tsp vanilla

Directions

In a heavy sauce pan combined cornstarch and sugar and whisk together. Stir in whipping cream and orange peels. Cook over medium heat stirring constantly until it starts to boil approximately 5 minutes. Add in mascarpone cheese and stir until completely smooth. Add in ricotta cheese and stir continually until thick and the whisk leaves tracks as you stir.

Variation Cannoli Pie

Ingredients

2 Frozen Pie Shells
1 1/2 cups heavy whipping cream
12 oz Semi-Sweet Chocolate Chips
1 batch cannoli cream.

Directions

Preheat shell according to package directions.

In a heavy sauce pan over medium heat warm combined whipping cream and chocolate chips. Whisk together until smooth.  Divide in to each of the pie shells and spread evenly over the bottom and sides. Allow to set completely (approximately 20 minutes). Fill will cannoli cream and refrigerate for 2 to 3 hours before serving.

 

 

 

Choffy Lace Cookies

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This cookies were inspired by my friend from New Zealand. She told me she was missing Anzac Biscuits from home. So I research them, found Golden Syrup at a Polynesian Market and made them for her. They were delicious, but I wanted to make them my own. I played around with a few failed attempts, but this are a family favorite.

Ingredients

1 ½ cup unsweetened shredded coconut
1 cup oat flour (wheat or white flour works as well)
1 cup brown sugar
1 cup rolled oats
¾ cup Choffy Grinds (post brew)
½ cup butter
¼ cup brewed Choffy
¼ Corn Syrup
1 tsp baking soda
More Choffy if needed
1 cup White Chocolate Chips

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).

Add the coconut, flour, brown sugar, rolled oats, and Choffy grinds to the large mixing bowl and stir to combine.

In a small saucepan, melt the butter, brewed Choffy, and corn syrup together, boiling. Remove from heat. Add the soda into the melted butter mixture. (the soda will cause the mixture to bubble and expand).

Pour the melted butter mixture into the dry ingredients and stir till well combined. If the mixture seems to dry, add a little more brewed Choffy (I added about a tablespoon).

Drop the dough in heaping teaspoonful onto the lined baking sheet, leaving plenty of room for spreading (they will spread quite a bit).

Bake the biscuits in preheated oven for 10-15 minutes or until golden. Cook them closure to 10 minutes if you want them chewier then brittle.

Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Melt white chocolate chips in the Microwave on half power for 2 ½ to 3 ½ minutes. Drizzle melted white chocolate over the cooled cookies.

Beef Tri Tip

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We love sharing good recipes. Joseph learned this one for people he works with. The original recipe was from Weber Grills Website, but I am unable to find it on their site. We are not sure who adjusted the recipe to give them credit. This is a base recipe for many dishes we do in our home. Updated August 2024.

Ingredients

1/2 cup Johnny’s Seasoning Salt
1/2 cup Granulated Garlic
1/2 cup Black Pepper
1/2 cup Sugar
1 cup Lemon Juice
1 cup Yoshida’s Sweet and Savory
1 cup Oil (we prefer peanut or grapeseed)
1 cup Water
1 Beef Tri Tip Roast

Directions

Mix dry ingredients in a gallon zipper bag. Add in liquid ingredients. Add Tri Tip. Marinade for 8-24 hours. Turning bag every 2-4 hours.

Prepare Charcoal grill for off heat grilling (See video below). Cook off heat to internal temperature of 120 degree fahrenheit. Move over coals to sear. Remove from heat and allow to rest for 5 minutes before cutting. Slice in 1/4 in pieces.

Lemon Bars

Cream Cheese Lemon Bar

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I have friends who are have different Gluten allergies so I created these treats to share for with them. I sometimes double the cream cheese layer so it is more like lemon cheese cake. When doing so add 5 to 10 minutes to the baking time.

Ingredients

Crust
3/4 cup Unsalted Butter softened
1/2 cup Pure Cane Sugar
1 cup Almond Flour
1 cup Coconut Flour

Cream Cheese Layer
8 oz Cream Cheese
1/2 cup Pure Cane Sugar
2 Eggs

Lemon Layer
1 1/2 cups Pure Cane Sugar
2 T Corn Starch
1/2 Lemon Juice
40 drops doTerra Lemon Essential Oil

Directions

Pre-heat oven to 350 degrees.

Crust
Cut together butter, sugar, almond flour, and coconut flour until crumbly. Press into a 9 x 13 pan. Bake for 10 minutes.

Cream Cheese Layer
Mix together cream cheese, sugar and eggs. Pour over crust.

Lemon Layer
In a metal, ceramic, or glass bowl combined all remaining ingredients and pour gently over cream cheese layer. Bake for 30 – 35 minutes until toothpick comes out clean. Allow to cool for 15 minutes. Refrigerate for at least 2 hours before cutting and serving.

Pumpkin Butterscotch Streusel Muffins

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I wanted to make pumpkin muffins for Halloween breakfast tomorrow, so I went to my storage room for inspiration. These turned out amazing!

WARNING: MUST USE BAKING CUP LINERS. Butterscotch may stick to the pan if you over fill the liners. I had 3 that I over filled and that stuck to the pan. I made a mess getting them out. They became our taste testing muffins.

Ingredients

1/2 cup Butter
1 cup Flour
2 boxes Spice Cake Mix
26 oz can Pumpkin Puree
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
12 oz Butterscotch Chips

Directions

Preheat oven to 375 degrees. Line 24 cut muffin tin with baking cup liners.

In a small mixing bowl cut together butter, 1 cup of cake mix, and flour to create the Streusel. In a medium mixing bowl combined cinnamon and clove essential oils into pumpkin. Stir remaining cake mix into pumpkin mixture. Mix in Butterscotch Chips.

Fill muffin cups 3/4 the way full. Top with approximately 1 tablespoon Streusel. Bake for 25 minutes. Remove immediately from pan and place on cooling rack. Enjoy warm or cold.

 

 

Creamy Mac & Cheese

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Macaroni & Cheese is a comfort food for me. I have played around with different recipes for years before coming up with the this one. It has been a family favorite for over 15 years. My family prefers it baked.

Ingredients

4 T Butter
4 T Flour
1 tsp Pepper
1 tsp Salt
1 tsp Onion Powder
2 cups Milk
1 tsp Minced Onion
1 cup American Cheese
1 cup Sharp Cheese
1 cup Colby Jack Cheese
6 cups Cooked Macaroni

Directions

Cook your macaroni while preparing sauce. In a large stock pot melt butter. Combined flour, pepper, salt, and onion powder. Whisk into butter creating a paste. Whisk in milk and garlic, continue whisking until it starts to thicken. Add cheeses and whisk until all the cheese is mixed in and smooth. Stir in macaroni.

Baked option:

Pre-heat oven to 350 degrees. Pour mac & cheese into a casserole dish and top with 1 1/2 cup Panko breadcrumbs. Bake for 30 minutes.

It also bakes well in a dutch oven.

Easy Pumpkin Chocolate Chip Cookies

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I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.

Ingredients

13 oz of Pumpkin Puree
2 Eggs
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips

Directions

Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

Triple Chocolate Chip Cookies

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These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 2 tablespoon scoop.

Ingredients

1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
6 Eggs
1 T Salt
1 T Baking Soda
1 T Baking Powder
5 cups Flour
12 oz White Chocolate Chips
12 oz Milk Chocolate Chips
12 oz Dark Chocolate Chips

Directions

Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs.  Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.

Pumpkin Squares

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I love pumpkin pie, pumpkin cookies, pumpkin fudge, and these tasty pumpkin squares!

Ingredients

1 (13 oz) can of Evaporated Milk
1 (13 oz) can of Pumpkin Puree
3 Eggs
1/2 tsp Salt
1 cup Sugar
1 tsp Pumpkin Pie Spice
2 drops doTerra OnGuard
2 drops doTerra Cinnamon Bark
1 drop doTerra Clove

1 Yellow Cake Mix
3/4 cup Butter

Direction

Combine first 9 ingredients in a mixing bowl. Pour into a 11×13 jelly roll pan.

Sprinkle dry cake mix evenly over the top.

Slice the butter and evenly distribute over the cake mix.

Bake at 350 for 30 minutes.

Serve warm or cold topped with Whipping Cream.

Chocolate Pumpkin Fudge

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For over 18 years I have formulated over 30 fudge recipes. I sell fudge for Easter, Thanksgiving and Christmas. This is the first time I have shared any of my fudge recipes. You must have a scale and weigh the ingredients when making fudge.

Ingredients

12 oz Semi Sweet Chocolate
3 oz Miniature Marshmallows

1 lb 12 oz White Chocolate Chips (Don’t Substitute Vanilla Baking Chips. It must be true White Chocolate Chips)
6 oz Miniature Marshmallows

1/4 cup Butter
13 oz Pumpkin Puree
1 can Evaporated Milk
5 cups Sugar

1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove

Directions

Line a large casserole dish (at least 15 x 10) with aluminum foil and grease lightly. In a medium mixing bowl add semi sweet chocolate and 3 oz marshmallows. In a large mixing bowl add white chocolate and 6 oz marshmallows. In a heavy stock pot add butter, pumpkin, evaporated milk and sugar. Cook over medium heat until boiling. Stir continuously. Boil for 7 minutes. Remove from heat and stir in pumpkin pie spice, and oils. Pour 1/3 of the mixture into the semi sweet chocolate bowl and the remaining 2/3 into the white chocolate bowl. Stir until smooth.  Pour white chocolate mixture into the pan. Drop the chocolate mixture over the top as pictured. Use a knife to swirl the chocolate and white chocolate mixtures together. Allow to cool for 2 hours before covering. Place in refrigerate for 1-2 hours before cutting. It can be store in the refrigerate in a air tight container for up to 3 months.