HAPPY THANKSGIVING to all those celebrating!!
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).
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.
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.
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
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!!)
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.
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.
Best served cold .. enjoy!!
Have a lovely evening everyone, happy thanksgiving, happy black Friday, happy weekend ❤