Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]
Tag: italian recipes
It’s that time of the year when tomatoes taste best so you’re gonna wanna add this next recipe into your dinner rotation right away! Bruschetta Chicken is an end of summer staple in my house. This relatively simple dish is a spectacular way to fancy […]
Everyone and I do mean EVERYONE loves a good cannoli. But not everyone enjoys the work! Well this fun to eat, Easy Ice Cream Cone Cannoli recipe is a game changer people!!! It’s all the deliciousness of a good old fashioned cannoli but without any of the fuss. I know!! I can’t believe it either!! We’re trading cannoli shells for sugar cones to make this new summer delight. This super cute substitute allows the simple, creamy, cannoli filling to be the star of the show. Adults and kids alike will love this one! It’s SO good and ridiculously easy to whip up. No excuses!! You’ve gotta make this one ASAP!!
Here’s all you’ll need: ricotta cheese, confectioners sugar, mini chocolate chips, vanilla extract, and sugar cones.
The key to this entire recipe lies in the very first step. You’ve gotta drain the ricotta!! Like really, really good!! Place the ricotta in a fine mesh strainer or wrap it in cheesecloth. Place a bowl underneath and allow it to drain for 12 hours or preferably overnight. I know what you’re thinking….overnight??? But Lisa you said this was gonna be easy!! Well it is!! You can totally go on with your business and forget about it. Getting out that excess moisture will ensure a thick and creamy cannoli filling and ice cream cones that aren’t soggy. Totally worth it.
Drain off the excess liquid from the ricotta cheese. In a large bowl, combine the ricotta, confectioners sugar, and vanilla extract. Mix well to combine. You can use a hand mixer on the lowest speed or just a good ole fashioned spoon and some elbow grease. I bet you can guess which route I took! Whatever gets those Easy Ice Cream Cone Cannoli into my belly faster!
Next stir in the mini chocolate chips. You’re so cute mini chocolate chips!! I could just eat you right up. In due times my friends!! Baaahhaahaaaa!!!! Refrigerate the filling until ready to use.
Fill a microwave safe dish with 1/2 to 3/4 cup of mini chocolate chips. Microwave for 30 seconds, remove from the microwave and stir. Repeat the process (in 30 second intervals) until the chocolate is creamy and melted.
Dip the edge of the sugar cone into the chocolate and submerge. Swirl it around a time or two and then tap off the excess chocolate.
Next roll the rim of the sugar cone into a bowl filled with mini chocolate chips. The melted chocolate will collect the candies and stick them to the cone. Place the chocolate covered cone on a sheet of parchment paper and allow the chocolate to harden. It should only take about 10-15 minutes. But if you’re impatient like me, you can toss them on a plate and stick them in the fridge for a few minutes to speed up this process. You could also swap the chocolate chips for pistachios, sprinkles, or whatever fun topping you’d like! Go nuts and make these Easy Ice Cream Cone Cannoli your own!
Once the chocolate has set up, it’s time to fill these babies!! Remove the filling from the refrigerator and add it to a ziplock baggie. Seal the bag and then cut a fairly large opening in the corner. It needs to be big enough to allow the filling and those mini chocolate chips to sneak out.
Pipe the filling into the ice cream cones and serve immediately. You can totally make the filling ahead of time but the cones will get soggy if you fill them too far in advance. Don’t worry! It only takes a sec! Besides once these lil guys are filled you won’t be able to resist a bite! Pair with our One Pan Skillet Lasagna and you’ve got yourself an easy summer meal.
Easy Ice Cream Cone Cannoli
- 8 sugar cones
- 2 cups ricotta cheese
- 1 cup confectioners' sugar
- 1 cup mini chocolate chips, divided
- 1-1/2 teaspoons pure vanilla extract
- Step 1 Place the ricotta in a fine mesh strainer or wrap it in cheesecloth. Place a bowl underneath and allow it to drain for 12 hours or overnight.
- Step 2 Drain off the excess liquid from the ricotta cheese. In a large bowl, combine the ricotta, confectioners sugar, and vanilla extract. Mix well to combine.
- Step 3 Stir in the mini chocolate chips. Refrigerate the filling until ready to use.
- Step 4 Fill a microwave safe dish with 1/2 to 3/4 cup of mini chocolate chips. Microwave for 30 seconds, remove from the microwave and stir. Repeat the process until the chocolate is melted.
- Step 5 Dip the edge of the sugar cone into the chocolate. Shake off any excess chocolate. Roll the cone through a shallow bowl filled with mini chocolate chips. Place the cones on parchment or wax paper and allow the chocolate to harden.
- Step 6 Remove the filling from the refrigerator and add it to a ziplock baggie. Seal the bag and cut a fairly large opening in the corner. Once the chocolate has set, pipe the cannoli filling into the cones. Serve immediately and enjoy!
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Summer’s heating up this week in Buffalo but our One Pan Skillet Lasagna is here to save the day! No need to crank up the oven for this one pan wonder. It’s made completely on the stovetop to help you beat the heat. This quick […]
Homemade bread is the BEST!!!! I love baking it. I love the way it smells while it’s baking. And I love having freshly baked bread with a good home cooked meal. The problem is I don’t always have the time to make it ALLLLL the […]
There’s something about a good pasta dish that just can’t be beat! Bring on the carbs!! Penne Gorgonzola with Chicken has that fancy Italian restaurant feel but I’ll let you in on a little secret…..it actually comes together in a snap! Besides boiling the pasta, it’s basically a one pan wonder. The addition of Gorgonzola cheese to this white wine cream sauce really takes this dish to the next level and gives it such a unique flavor. I absolutely cannot get enough of this sauce, so rich, creamy and decadent. Add a salad, grab a bottle of white wine and take Tuesday night’s dinner from boring to fabulous!!! Oh and don’t forget the bread to mop up all that extra sauce!! Mmmmmm!!!!!
Here’s all you’ll need: penne pasta, chicken, olive oil, garlic, white wine, heavy whipping cream, chicken broth, Gorgonzola cheese, fresh sage, salt and pepper, and Parmesan or Romano and parsley for topping.
Cook the pasta according to package directions. Drain and set aside. I forgot to take the pasta boiling pic (sorry!) but you guys are pros by now. You got this! Meanwhile, add the oil to the skillet and cook chicken over medium heat until browned on all sides. During the last minute of cooking I cranked the temp up to medium high to get that nice brown color. Add the garlic and cook for one minute longer, stirring frequently.
Next add the wine! My favorite part…obvi!!! I used a white cooking wine that I had on hand. Did you know they have to ID you at the grocery store for cooking wine?!? It makes me laugh every time. You can also use your favorite white wine, a good Riesling or Chardonnay would be delish! A little splash for me, a little splash for the chicken.
Stir to loosen the brown bits from the pan. If you’re wondering what browned bits are, they’re just little caramelized remnants of meat left in a pan after it’s been cooked. They help to make the base of the sauce and are reabsorbed during the rest of the cooking process. Oh you fancy, huh?!? Well…kinda!
Pour in the heavy cream and chicken broth. Whenever I see heavy cream in a recipe, I know it’s going to be good!!! Really it’s a pretty foolproof way to judge.
Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes). Oh my yum!!! Can you believe there’s basically just one more step to this recipe and then we’re done?!? I told you this comes together in no time at all.
Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted. I am half tempted to just grab the French bread and start dipping…..right….NOW!!
Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Perfection!!! There’s nothing more romantic than Italian food! Does it ruin the mood if I lick the plate?!? Hope not!
Penne Gorgonzola with Chicken
- 1 package (16 ounces) penne pasta
- 1 pound chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups (8 ounces) crumbled Gorgonzola cheese
- 6 to 8 fresh sage leaves, thinly sliced
- Salt and pepper to taste
- Shredded Parmesan or Romano cheese and minced fresh parsley to garnish
- Step 1 Cook the pasta according to package directions. Drain and set aside.
- Step 2 Add the oil to the skillet and cook chicken over medium heat until browned on all sides. Add the garlic and cook for one minute longer, stirring frequently.
- Step 3 Add the white wine. Stir to loosen the brown bits from the pan.
- Step 4 Pour in the heavy cream and chicken broth. Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes).
- Step 5 Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted.
- Step 6 Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
I’m so excited to share this recipe with you!!! It’s seriously so simple but will make you feel so accomplished. It’s homemade tomato sauce from tomatoes that I didn’t kill, I mean that I GREW!!! I wanted to make tomato sauce SO bad this but […]