Holy Cannoli Cookies Food

HOLY CANNOLI COOKIES

Holy Cannoli Cookies image

Holy Cannoli Cookies, easy Italian Christmas cookies, and fun twist on the Italian pastry! These one-bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake-like texture!

Provided by Lisa Huff

Categories Dessert

Time 26m

Number Of Ingredients 13

Ingredients

1 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1/2 cup ricotta cheese
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 teaspoon fresh orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
10 ounces mini chocolate chips (divided)
1 cup chopped pistachios

Steps:

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

Nutrition Facts : Calories 167 kcal, Carbohydrate 16 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 26 mg, Sodium 68 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

HOLY CANNOLI CAKE

Holy Cannoli Cake image

Make and share this Holy Cannoli Cake recipe from Food.com.

Provided by KlynnPadilla

Categories Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup milk
2 tablespoons orange juice or 2 tablespoons orange liqueur
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1/2 cup ricotta cheese
1 (8 ounce) package semisweet baking chocolate, chopped, divided
1 (10 3/4 ounce) poundcake, cut horizontally into 4 slices
1 cup thawed Cool Whip

Steps:

Pour milk and orange extract into large bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in ricotta and 1/2 of the chocolate.
Spread 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice.
Microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.

Nutrition Facts : Calories 272.5, Fat 14.5, SaturatedFat 9, Cholesterol 64.6, Sodium 244.2, Carbohydrate 34.9, Fiber 1.2, Sugar 19.5, Protein 4.1

HG'S HOLY MOLY CANNOLI CONES - WW POINTS =3

Hg's Holy Moly Cannoli Cones - Ww Points =3 image

A new Hungry Girl Recipe! "You will FLIP OUT when you try our creamy, creative take on chocolate chip cannolis!!!" PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein -- POINTS® value 3*

Provided by senseicheryl

Categories Dessert

Time 10m

Yield 6 cones, 6 serving(s)

Number Of Ingredients 8

Ingredients

6 sugar ice cream cones (like the kind by Keebler)
1 cup fat-free ricotta cheese
2 tablespoons fat-free ricotta cheese
2/3 cup Cool Whip Free, thawed
2 1/2 tablespoons Splenda granular
2 tablespoons semisweet mini chocolate chips, divided
1 tablespoon fat-free sugar-free instant vanilla pudding mix
1 tablespoon powdered sugar

Steps:

Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
Eat and enjoy!

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