Today’s recipe has a special place in my heart for multiple reasons. It was the very first dessert I made for A when we were first dating. It was the date after the broken window and police report and I was very focused on making it up to him. I made crockpot salsa chicken tacos and this mini cannoli cups recipe and BOOM! Now we’re married.
I’m not saying one directly caused the other necessarily…but sometimes things aren’t just a coincidence. I will let you all draw your own conclusions.
I love how easy this dessert is! Seven ingredients and about 20 minutes and you have the perfect crowd-pleaser (or 5th date pleaser, depending on your needs). This mini cannoli cups recipe is nut free, which can’t be said about all of their cannoli cousins. Normally, there is at least almond extract in them, if not nuts as decoration as well. And that just doesn’t work for me so I’ve substituted vanilla extract for the almond extract and mini chocolate chips for the nuts.
Winner winner cannolis after dinner.
I’m sorry for that.
No, I’m not.
1 pre-made pie crust
3 T sugar
1 t cinnamon
8 oz. part skim ricotta
1/3 c powdered sugar
1 t vanilla extract
4 T mini chocolate chips
Preheat the oven to 425 degrees.
On a lightly floured surface, unroll pre-prepared pie crust. Sprinkle with sugar and cinnamon.
Using a rolling pin, roll the pie crust almost paper thin. You want these cups to be thin and crispy.
Using a biscuit cutter (or any round object) cut the pie crust into circles of your desired size. You can re-roll the scraps as often as you’d like.
Press each circle into a muffin tin and bake for 10 minutes each. Allow to cool slightly in the muffin tin and then cool completely on a wire rack.
Combine the ricotta, powdered sugar and vanilla in a small bowl. Stir vigorously until the mixture is smooth.
Fill cups with ricotta mixture just before serving and top with mini chocolate chips.
*Shells and filling will keep for 2-3 days in separate airtight containers.
In the spirit of our dateaversary this month, I thought I’d share a story from when A and I first dating. I love people through food and he was (and is) no exception. So when he would make the hour commute to come see me, I made sure I sent him home with something edible. More often than not it was a bag of these breakfast cookies.
For a few weeks, we went along with me doling out breakfast cookies like it was my job and him being super appreciative each time. Then he happened to be at my house one day when I was mixing up another batch and he casually suggested that I should add more chocolate chips rather than raisins. I didn’t understand what he meant.
That’s when he told me that he didn’t actually really like raisins all that much. WHAT?!?!
I was shocked. I had been making these cookies for almost a month and he’d been eating them without telling me he didn’t like one of the main ingredients! And why hadn’t he told me? Because he didn’t want to hurt my feelings.
Gah. Doesn’t it make your heart squeeze just a little bit?
With or without raisins, these breakfast cookies are super tasty and filling. I find that one or two in the morning is enough to get me through until lunchtime without feeling hangry. You could certainly add additional ingredients (like nuts or protein powder) to give it even more nutritional value, but as someone who’s allergic to nuts (and therefore most on-the-go breakfast recipes), I don’t feel like anything is missing.
While you could certainly make the entire breakfast cookies recipe at once, I suggest only baking a day or two in advance so they stay soft and delicious. They are perfect for taking on the school bus or eating at work and there’s just enough sweetness to keep kids coming back for more.
Breakfast Cookies Recipe
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup each: raisins, craisins and semi-sweet chocolate chips.
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins, craisins & chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Let’s talk about moving for a minute, y’all. It’s hard. I don’t care how good your system is or how carefully you label your boxes, you will forget where you put certain items. The good news is that opening just about any box will be like Christmas. The bad news is that you don’t have your donut pan for National Donut Day. That latter one happened to me, unfortunately. But honestly, this blueberry donut muffin recipe is so good that I don’t even think you miss the hole!
These muffins have all the best parts of a traditional donut with a little twist on them! I think this blueberry donut muffin recipe tastes a lot like an old fashioned donut; the cinnamon and nutmeg give these bad boys a hint of spice. The actual muffin part is very light and fluffy, the glaze gives it that sticky sweetness that all good donuts have and the blueberries are the little pop of freshness everything needs.
Now, some fun additions to this recipe would be to add a little lemon or orange zest to the glaze to play off the blueberry flavor. These would be perfect with a little coffee for breakfast or even that mid-morning snack. This blueberry donut muffin recipe makes about 18 muffins so you’ll have plenty to share!
Blueberry Donut Muffin Recipe
For the muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups flour
1 cup milk
2 cups blueberries
For the glaze:
3 tablespoons buttter, melted
1 cup powdered sugar
1 tsp vanilla
2 tablespoons hot water
Preheat oven to 425 degrees. Line muffin tins with liners.
Beat together butter, oil and sugars until smooth.
Beat in eggs, one at a time.
Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.
Add the flour and the milk into the butter mixture, alternating between flour and milk, until just combined. You should start and end with the flour.
Gently fold in blueberries and then spoon batter into muffin cups.
Bake for 15-18 minutes, rotating halfway through baking.
Allow muffins to cool on a cooling rack for about 15 minutes before glazing.
To make the glaze, whisk all ingredients until smooth.
Dip the top of each muffin into the glaze, working your way through all the muffins. Then dip all of the muffins one more time.
Happy Friday, everyone! Today is actually the best of all Fridays because it’s National Pizza Party Day! Woot woot! To celebrate everyone’s favorite holiday, I’m sharing my go-to pizza recipe: a three-cheese white pizza that will quickly become your favorite too.
This pizza recipe could not be easier or faster to make. I use a pizza crust mix and know that you could consider that cheating a little bit, but when something is already done for you, why reinvent the wheel? Especially on a weeknight when time is short and your to-do list is not.
The garlic olive oil gives the pizza plenty of flavor, but without a big saucy mess. Add in a ridiculous amount of cheese and your taste buds will definitely party with this pizza recipe. I love using a mix of cheeses in this pizza: the mozzarella and parmesan get all melty and brown and then the ricotta…oh the ricotta! Just trust me, make the pizza and you’ll see.
The possibilities for this pizza recipe are almost endless. You can add a little crushed red pepper or Italian seasoning to the top to boost the flavor even more. A little spinach or sausage would also be a great addition!
Do you ever get something in your head and you just have to have it? Like maybe you’ve decided you really want to make a peach cake for dessert and even though your mom tells you it’s too early for peaches, you go to four different stores looking for peaches. And then, as always, your mom is right and the stores don’t have any. So what do you do now? You make these strawberry chocolate bar cookies and forget all about peaches and their fuzzy skin.
Ok, you may not forget all about the peaches (I know I didn’t), but it’s hard to be too down when you’re eating layers of chocolate and strawberry. I mean really, you’d have to legit try to be sad with these bar cookies in hand, or these for that matter!
I don’t often bake with sweetened condensed milk, but these bar cookies are worth being the exception to that rule. It makes the filling beyond rich, almost like pudding, but the shortbread-like cookie crust can handle it. Plus if you use semi-sweet chocolate chips (which I highly recommend) it does cut down on the sweetness a little bit. Which is good because once you add the topping…oh boy! You’re right back in sweet-land.
I definitely recommend popping these bad boys in the fridge/freezer for a little bit before eating them. They become super refreshing and very summer-y when you do that, especially if you top them with a scoop of vanilla ice cream!
Strawberry Chocolate Bar Cookies Recipe
2 sticks unsalted butter, softened
1 cup flour
1/2 cup packed brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 14 oz. can of sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips
3/4 lb fresh strawberries, sliced
Preheat the oven to 350 degrees.
Liberally grease a 13×9 baking pan and set aside.
Cream the butter, flour, brown sugar, salt and vanilla together until a dough forms.
Press 3/4 of the dough into the baking pan, forming a crust.
Bake for 15-20 minutes or until golden brown.
Add condensed milk and semi-sweet chocolate chips into a small saucepan and warm over a low heat. Stir until all of the chocolate chips are melted.
Remove the crust from the oven and pour milk-chip mixture into pan, spreading the filling evenly.
Take the remaining dough and crumble it over the top of the filling.
Place sliced strawberries on the top of the bar cookies and then sprinkle mini chocolate chips across the top.
Bake for 30-35 minutes.
Let cool completely before slicing and serving. These can be stored in an airtight container in the fridge for about two weeks.