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December 10, 2005



I have never made cannoli or cannoli cream but I think if I had any of this chocolate-cheese-marmalade-liqueur mixture on hand I would eat it with a spoon, all of it.

It's such a pity that plastic packaging has replaced the white box tied with a string. Oh what a world!


i like hearing about creative new uses for ricotta myself.


And here I thought that I was the only one who would leave the shells and take the cannoli cream. :) I love that cassata idea.

(Now I'm entertaining fantasies of moving to Bloomfield. Mmmm, Bloomfield. :)


Sentences like this are why I read your blog, Lindy:

*I usually forgo the personal involvement with hot fat.*

Hilarious. Thanks for the recipe, too.


Just when I was thinking that I needed a recipe for those jars of thick-cut marmalade languishing in my cellar...

This sounds just lovely, Lindy. I've always liked the cream better than the cannoli shells, too.


I had my very first Cannoli last week!? I have been thinking about it ever since! Thank you for the easy and yummo cream recipe.


You're welcome, Brady. Your first cannoli? You 've got some catching up to do cannoli-wise, better start right away!

Good luck with your new venture-I've been checking out your blog.


Just when I needed a good recipe for a ricotta topping I wanted to make. Thank you! I'm going to try it with a ginger marmelade, should be wonderful.


You can ask staff from Dulces & Ideas
at www.e-dulces.com for cannoli recipies and cannoli filling

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