Pumpkin Spice Latte Cannoli Cups

HAPPY THANKSGIVING to all those celebrating!!

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Bring out the turkey – and cranberry sauce – and stretchy pants!! While I’m sure you already have your menu for the evening set … I couldn’t help but celebrate the day with my last fall recipe of the season!! Before we know it, there’s going to be cinnamon, peppermint and gingerbread everywhere … so let’s hold on to the pumpkin, for at least a couple more days ( I vote until December 1st).

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And for those who are already singing Christmas carols – I’ve complied the ultimate food blogger – Food Lover – Food Eater Gift list!!

Aaaannnndddd for those who just want to focus on a little sweet satisfaction, I made you Pumpkin Spice Latte Cannoli Cups!! And they’re easy – like crazy easy – and they’re delicious – like crazy delicious.

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Remember my plight about this year’s PSLs, and how I hoped that making at home would be better … I tried… it wasn’t and so I made bread. I also made cannoli cups … because, to be honest I freaking love cannoli’s but don’t have to gonads to fry the shell … also, I hate frying stuff aaannnnd look how pretty these are.

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I also think it’s super important that as we near closer to Christmas that we add pistachios to everything … so I did. And GORGE!!

Pumpkin Spice Latte Cannoli Cups

Ingredients:

Mini Pie Shells ( 18 Mini’s)

1 Cup Ricotta Cheese

1 Cup Marscapone Cheese

3/4 Cups Icing Sugar

2 Pks Viva Pumpkin Spice Latte Mix ( or the flavour combination from the PSL Bread)

1/2 Tsp Cinnamon powder

1/2 Tsp Maple Extract ( you can also use vanilla, or almond)

1 Cup Beer Nuts ( crushed)

1 Cup Pistachios (crushed)

Vanilla pre-made frosting ( I used the canned version … :) happiness)

18 butterscotch chips ( optional, I used as garnish — you can also just using icing sugar … or more nuts … or chocolate chips .. or sprinkles!!)

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Directions:

Preheat oven to 350 oc.

Line your mini shells on a baking sheet – poke with a fork to aerate ( you can definitely get a little helper to help do this!!)

Bake the shells for 8 minutes. Remove from the oven and allow to cool.

In a medium sized bowl, sift together icing sugar, Pumpkin spice latte mix and cinnamon ( it’s really important that you sift, in this stage … you don’t want lumpy cannoli filling!!). Add ricotta cheese, marscapone and extract.

Mix well. Once, well combined set a size.

Place both the beer nuts and pistachios in two separate small bowls.

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Working with one tart shell at a time, frost the outer edge and dunk into either small nut bowls ( or both if you’re really adventurous ;)  ) – set aside and repeat with remaining shells. I ended up making 9 of each kind.

Using a large pipping tip, or a large spoon fill each prepared cannoli shell.

Refrigerate for at least 2 hours.

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Best served cold .. enjoy!!

Have a lovely evening everyone, happy thanksgiving, happy black Friday, happy weekend <3

Chocolate Chip Cookie Dough Brownies

We have to talk.
Talk about serious life stuff.

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Mostly brownies … brownies and chocolate chip cookie dough… together.
Like Ernie and Bert , Batman and Robin, Cookie Monster and Cookies, Rachel and Ross.

Pretty much a match made in heaven.

There’s only one way to describe today’s recipe : drooltastically delicious.

I haven`t made brownies for a while, and I’m so happy that these gorgeous suckers are the ones to break my lack-of-brownie curse.

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They are perfectly fudgey, and sweet but not too sweet. The cookie dough is light, and creamy and adds that extra push to yum-ville.

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Chocolate Chip Cookie Dough Brownies

For the Brownies:

1/2 cup margarine

1/2 cup semi sweet chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup cocoa

1/2 cup flour

1/4 teaspoon sea salt

1 Tbsp ground coffee

1/4 teaspoon baking powder

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For the Cookie Dough
2 cups flour

1 cup margarine

1 ¼ cup brown sugar

1/4 cup granulated sugar

1/4 cup whole milk

2 teaspoons vanilla

1 cup mini semi sweet chips

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Directions:

Preheat the oven to 350 degrees F. Line an 8×11 inch pan with foil and grease it lightly with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, sea salt, ground coffee and baking powder.

In a small bowl, melt the margarine. Pour into a large bowl and whisk in the chocolate chips until melted.

Whisk in the sugar and then the eggs. Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.

Allow to cool completely.

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For the cookie dough topping, beat the butter with both sugars until light and fluffy. Add in the milk and flour. Stir in the remaining chips.

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Once the brownies are cooled, top with cookie dough.
Refrigerate for at least 30 minutes and then slice.

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Pop back into the refridgerator until ready to serve … or… forget about slicing, grab a fork and heeeellllooooo Chocolate Chip Cookie Dough Brownies for one!!

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