Mini Cannoli Cones

06.-75
What really inspires you? A lot of people are inspired by a certain person or favorite place. They say whatever instills a strong passion in you, is your calling. I don’t know how much I really believe that, but I will say, I do find myself being inspired by the same type of people and things.
I have a fondness for the past. Not my past, but historical past. I am fascinated by the fashions, people, and the structure of the distant past. I have never really been drawn to current celebrities or pop culture. My interest has always lied in the glamorous people of history. I personally feel a stronger connection to sophistication and refinement.

I would love to be able to travel back in time and see the everyday lives of my ancestors. Wouldn’t you? It would be fascinating to see how different things were. I’m sure I’m not the only one who feels such a fondness for history.
Of course, I love my modern amenities. What would we do without our electric stand mixers or gas cook-tops? Still, it would amazing to see all the love and time that went into baking, back when things were harder to come-by.
On that note, do you love cannolis but hate the idea of frying up cannoli shells? Well, I have the perfect alternative. Using sugar cones provides the same desired crunch of a fresh cannoli shell. The recipe starts with a traditional cannoli filling. Heavy whipping cream is added to provide a silky and creamy texture. It is also layered with mini chocolate chips to add to the traditional flavor.
Recipe:


 If you would like to make mini sized cones, start by
slicing the tops of the cones off with a serrated knife.
Dip the tip of each cone in melted chocolate or white chocolate.
Follow by dipping in mini chocolate chips or sprinkles.
 After letting the ricotta cheese drain overnight, squeeze
to remove any remaining liquid, and place in a bowl.
 Mix in sugar, cinnamon, and whipping cream.
 Add vanilla extract, and mix until combined.
Stir in chocolate chips
 Fill piping bag with filling, and pipe filling into each cone.








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