Since there is a lot to talk about today, let’s start with the food. I’ll be brief: make this. Yes, you have to fry it, but it’s not that bad. Seriously, I’m a deep-frying hater and would make this again–hot oil splatter burns and all (btw-the burns only happen if you suck at deep frying like I do). As for the taste, it’s spot on. The chocolate cannoli shell is soft and lightly flavored, a perfect setting for the chocolate ricotta filling that’s good enough to eat alone–go ahead and pipe some into your mouth between shells.
Like I said we have a lot to talk about today, so next on the agenda: check out the new design! Yay, to Lindsay of Purr Design for her awesome work, and more importantly, her patience for taking the time to find out what I really wanted rather than pushing her design aesthetics. I finally feel like I caught up with the rest of the blog world. Look, there’s an RSS feed, an email subscription and coming soon is a recipe index.
And lastly, don’t forget the giveaway for the KitchenAid® ProLine® 7-Quart Stand Mixer and KitchenAid® Pasta Attachment is still going on. See those cannoli shells, I bypassed manually rolling out the dough and instead used the pasta attachment. It’s pretty fantastic-everything comes out perfectly uniform, and saves me a lot of elbow grease and from over working the dough.
I know it’s been a hodgepodge of a post today. Tomorrow I’ll back to our regularly scheduled program.
Hit the jump here to Better Homes and Garden’s blog Delish Dish for the recipe to these chocolate cannolis.
As always, if I can please ask you guys–if you are going to pin any of the images please do so from Delish Dish and not here, since the recipe resides over there. Thanks!