Pumpkin Spice Latte Cannoli Cups

HAPPY THANKSGIVING to all those celebrating!!

IMG_3361

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).

IMG_3344

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.

IMG_3329 IMG_3324

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.

IMG_3363

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!!)

 IMG_3327 IMG_3338

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.

IMG_3351 IMG_3357

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.

IMG_3360

Best served cold .. enjoy!!

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

Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

IMG_3126

Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

IMG_3225

 And then I made bread – and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  — and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

IMG_3146 IMG_3153 IMG_3162 IMG_3166

Instructions

Preheat oven to 350.

In a large bowl, whisk together all of the dry ingredients.

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine :)

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

pslbread

I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!