I Shoulda Been Born Italian

No offence to my German background because we've got some great chocolate and beer but I swear somewhere in my roots there is a little "Italy" in there.
This is not a call for a family tree investigation or scandalous revelation - but where the heck did I get my love of Italian foods?
I mean it isn't even just pasta!

Whenever I see a bakery I tend to stop in.  I love freshly baked artisan breads and pastries but when I see an Italian bakery I swerve, I cut people off, I throw my car into park and jump out (like someone is going to take the last cannoli out of the display case) because I want one.
GIVE ME A CANNOLI!

If you've never had one (you don't know what you're missing) it is a tube of crunchy fried pastry dough filled with a creamy sweetened ricotta filling.  Some people use marscapone but I like my ricotta better (and its cheaper to recreate).  I know a lot of bakeries that import their shells from Sicily because they are time consuming and the cost to create them is about the same as importing.  I have been on the hunt for a local bakery that will sell me the shells but in my area, there aren't any (boo).

So picture this, Mr. BM and I driving into the city, stop into a little strip mall to turn around (because he never listens to me when I give directions) when I spot a bakery....an ITALIAN bakery.  Keep in mind I'm not driving so there's no cutting anyone off. 
"PULL OVER, PARK" - yes there might have been a little higher pitch in my voice
"What? Really? Ok?" - he knows the drill
"I need to see if they have cannolis"
"you make everything else, why cant you make those?"
"I could, if I had the right tools for the shells and some patience....maybe this bakery sells the shells!?!" as I shove him out of the way to get in first (I did hold the door with my foot)
They had some sitting on the counter, empty.  The man behind the counter offered to fill some with the plain filling (because the ones in the cases were all fancied up with chocolate or pistachios).
No thank you, can I buy them plain, no filling PAWWWLEEEASSEE.
I'm not sure if it was the pout or the puppy dog eyes that got him or maybe it was the "give her the darn things so we can leave" look that Mr. BM had on behind me but he surrendered.
He wasn't gonna, he tried hard to get me to buy them already filled.  I won.

Now, a little tip, do not fill them unless you are planning on eating them pretty soon afterwards - the shells gets soggy and the inside changes consistency.
Tip #2 - use a thicker ricotta or drain it using cheesecloth for a good couple hours (if not overnight) - Thanks Jo!

Well, it was a success for me, I enjoyed them, I might have even shared!

Enjoy

Here's how I made the filling:
1 tub whole milk ricotta
1/3 c. icing sugar
1 tsp. vanilla extract (pure)
1/2 tsp. cinnamon
*lots of recipes I found online included almond extract or candied lemon peel - I did not have these ingredients and therefore did not use*

Drain the ricotta using cheesecloth and a sieve for at least a few hours.
In a bowl whisk together all ingredients until smooth.
Place in a pastry bag or Ziploc with a large star tip and place in the fridge for about 30 min.
Fill when ready
EAT

Candy Cane Trifle

Red and White.
Traditional candy cane colours.
Minty freshness.
Original winter flavour.

When I found a recipe in our LCBO magazine (which I had yoinked off my mother in law's counter - sorry, I'll bring it back!) that featured a red velvet cake (which is my son's fav) and white layers of minty whipped cream and white chocolate ganache I knew I wanted to make this for our family holiday dinner.
Trifle.
YES!
Bringin back the old school desserts - awesome.  Maybe I should bring back the jello salads? NAAA

I should divulge I cheated a little.
I used a boxed red velvet cake mix. The recipe did give direction for making your own but, well, I didn't have time and my mother in law had given us a bunch of cake mixes (red velvet since its the Little Ughs fav) so might as well use em right?
If you have a favorite recipe for it please be my guest, replace it with your cake recipe or you could use the recipe supplied by the linked recipe below.

This is a beautiful presentation and a wonderful dessert to serve at your next gathering - but I would suggest not making it for 2.
I also suggest using a tad more peppermint extract.  I used a touch more than the recipe called for but it really could have used another 1/2 tsp. or so.

Enjoy - we did!

I'm listening to: Candy Cane Children - White Stripes

Refrigerator Rolls

You want to know one of my favorite things about blogging?
Meeting new friends and sharing tips and tricks, new ideas and tried and true recipes!

Since a few ladies were getting together this week for dinner, I put a call out to a dear woman, Denise, who I KNOW loves her bread.  I mean her blogs name is The Bread Fairy.....duh!?!  I needed a recipe. She'd be able to point me in the right direction, I was sure of it!

This week was a little hectic (not because I was busy per say but because I haven't been feeling great) and I had wanted to find a recipe that I could make in advance, freeze or refrigerate and bake on site.
Denise came through!

Thank you darlin!  They were spectacular.

Here's how I made them:
Basic Roll Dough

 

1 c. milk
3 tbsp. margarine
2 3/4 to 3 1/4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 package active dry yeast
1 egg

Over medium heat, warm milk and margarine until warm (not simmering or boiling). 
In the bowl of your stand mixer with your paddle attachment, blend warm liquid, 1 cup flour, sugar, salt, egg and add the yeast after you've started mixing at low speed until moistened.  Beat 2 minutes at medium speed. 
Switch to a dough hook and add remaining flour to form a soft dough. 
On well floured surface, turn out the dough and form a ball.  Place dough in an oil bowl, cover let rise until light and doubled in size 45 to 60 minutes.
Punch down dough.  Cut and shape into rolls, place on a baking sheet and bake about 8-10 minutes in a preheated 300F oven to set (they should not have colour)
Cool completely and either refrigerate or freeze.
When you are ready to heat and serve, preheat your oven to 400F and bake for about 10-12 minutes.
Enjoy

I'm Listening to:  AnnaMolly - Incubus