Carlo’s Bakery in New York, New York

Dining Outside the Home: Carlo’s Bakery in New York, New York! He’s the Boss, that’s for sure. Luscious cakes, cream-filled cannolis, chewy cookies, and countless culinary creations will have your head swimming from refrigerated display case to bakery case. Customers in line murmur, “I want this. I’ve had that” as their fingers point to the delicious pastries behind the lighted glass. In no time at all, by the time you snake your way up to the energetic staff, you’ll easily walk away clutching fifty dollars worthy of dreamy confections.

Rich Ricotta Cannoli

Eating My Way Through the Holidays! Sweet Celebrations: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.

Solunto Restaurant & Bakery in San Diego, California

Dining Outside the Home: Solunto Restaurant & Bakery in San Diego, California. You may as well throw any semblance of willpower out the window when you cross the threshold into Solunto’s Ristorante in the heart of Little Italy. Especially if you’re hungry. Close your eyes for a moment. Inhale. The aromas alone of handcrafted breads, decadent pastries, napoletana pizzas, flavorful gelatos, and artisan coffees can mean only one thing. You’re going to be here awhile. But that’s okay. Solunto is all about family and friends socializing over a meal. Savor every bite; just leave room for more. The crisp Italian dessert shells, known as Cannolis, are filled with sweet, creamy filling. But don’t take my word for it. The pastry case is a feast for the eyes. Try one of everything. Solunto’s Bakery has “to-go” boxes.

Eating My Way Through the Holidays! Yuletide Favs: Rich Ricotta Cannoli!

Eating My Way Through the Holidays! Yuletide Favs: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause! 
RICH RICOTTA CANNOLI 
Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract 

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting
Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days. 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana! Without the cost of a plane ticket, you can be swept away for a taste of Italy. The journey winds through the countryside of Tuscany with fine wines born of the Sangiovese grape to the imported pastas of the outer regions. Choose linguine, penne, or capellini. Twirl the pasta against the curved indentation of the plate or use a spoon like an expert. Homemade breads drenched in herbed olive oil are too tempting to resist. If it’s seafood you desire, the portobello mushroom cap stuffed with lobster and shrimp over a bed of risotto is enough to make you sigh. Perhaps there’s room for dessert if you stop right now. Cannoli for two. Yes, please.