Pineapple Upside Down Minis #dolerose

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets.  The idea of the pineapple came soon after 1911 when one of the James Dole's engineers had invented a machine to cut his pineapple into nice rings.  Soon the convenient and pretty rings were used in this age old technique of the skillet cake. It's time to bring back this classic dessert - in mini form! Perfect size for snacking or on your holiday table.

This holiday season, Dole Packaged Foods, LLC will be part of the annual Tournament of Roses Parade.  Dole Packaged Food's float, "Soaring Over Paradise" explores the world's rain forests.  The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens.  Featured thoughout the float are Dole's non-GMO fruits, including bananas, pineapples, strawberries and mangoes.  It's a celebration more than a century old - a festival of flowers, music and sports unequaled anywhere else in the world.  It's America's New Year Celebration!   
Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade
We are so excited to be part of the food blogger blast!  Alice Phillips of What's for Dinner - Ally's Kitchen will demonstrate this recipe and several others at the Dole Bistro where she'll be cooking "live on green" December 29 and 30th as part of the parade.  Dole recipes are easy there are so many delicious ideas for the holidays or anytime.
Ingredients
2 cans (20 oz. each) Dole Pineapple Slices 1/3 cup butter or margarine, melted 2/3 cup packed brown sugar 1 package (18.25 oz.) yellow or pineapple flavored cake mix Maraschino cherries
Directions
Drain pineapple; reserve juice Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 muffin cups. Press well drained pineapple into sugar mixture.  Place cherries in center of pineapple. Prepare cake mix according to package directions, replacing water with reserved pineapple juice. Pour 1/3 cup batter into each muffin cup. Bake at 350 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes (Important!) Invert onto cooling rack. Drizzle with any left over brown sugar syrup left in muffin tins.

Be sure to watch the parade and look for Ally and our recipes!

Marie Callender's Sweet Momements - Dutch Apple Pie & Holiday Sweepstakes!

"In the childhood memories of every cook, there's a large kitchen, a warm stove, an apple pie and a mom."   With the holidays quickly approaching, it's time to start thinking and planning meals for the upcoming get-togethers with family and friends.  It seems that everyone is so busy these days, that sometimes holidays are the only times to bring everyone together for a delicious meal and spend some quality time together.   We all have many fond memories spent together with family.  It doesn't get much better than families gathering together around a big table, laughing over old stories, enjoying good times, hilarious tales of cooking misadventures and savoring nostalgic memories and the twinge of sadness for that special person who can no longer sit with us.   Meal planning and preparation can be exhausting for a large crowd, but when you begin to smell the familiar aromas coming from the kitchen, you are attached to the smells and tastes and sounds of those special days.   Apple pie baking has to be one of my favorite food memories that embrace the best of times.  We had an apple tree in our back yard and all of us would sit for hours (it seemed) peeling apples for pies.  Marie Callender's delivers homemade quality pies without compromise. Their special signature touches give you one less thing to think about when serving dessert at any gathering or special occasion.  The desserts take the stress out of preparing the sweet ending to your meal.  

  Marie Callender's Dutch Apple Pie is made with 100% Fuji apples, a made from scratch crust, and a brown sugar streusel topping that is baked to perfection.   As much as I love cakes, I have to admit that I prefer a piece of pie over cake any day.  There is just something about a perfectly flaky, buttery crust filled with cinnamon-spiked apple goodness that makes everything else right in the world.  And then, when you serve it warm with a scoop of vanilla ice cream......   Get that nostalgic and sentimental feels and savor every precious, sweet moment with Marie Callender's Desserts. Visit Marie Callender's on Facebook and Pinterest What does the scent of fresh baked apple pie remind you of?  Leave a comment for a chance to win a $100 Visa Gift Card

Sweepstakes:

Entry Instructions:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 11/23/2015 – 2/29/2016
Be sure to visit Marie Callender’s brand page on BlogHer.com where you can read other bloggers’ posts!

Raspberry Almond Chocolate Mousse #SummerofPudding

Summer is here and it's time to celebrate! - Kozy Shack is hosting a 3 month celebration dedicated to enjoying the simple moments in life with delicious Kozy Shack pudding.  The Summer of Pudding kicks off with National Chocolate Pudding Day today!
KOZY SHACK is hosting giveaways on their social channels all summer long!  Find out more on: KOZY SHACK FACEBOOK PAGE!
Have you ever watched a kid (or yourself) scraping the corners of a bowl of chocolate pudding to get the very last bit?  Those are the simple moments in life that are comforting and we can easily recall.  Kozy Shack Pudding is made with real, simple ingredients - and the perfect way to make your summertime celebrations even more special.  Kozy Shack Pudding tastes delicious straight out of the fridge,of course, but you can turn your everyday pudding into a special treat or even a fancy dessert by adding fruit or topping that you already have at home.  Be creative!
How about a rich and creamy Chocolate Mousse? Perfect to make ahead and keep chilled until you are ready!

Ingredients
1 22 oz. Kozy Shack Original Recipe Chocolate Pudding 1 cup heavy cream 3 Tbsp. sugar 1/2 tsp. vanilla extract Raspberry preserves Sliced almonds
Directions
With a hand mixer or stand mixer, whip heavy cream with sugar and vanilla until thick and creamy.  In a medium bowl, add chocolate pudding and 1/3 of the whipped cream and whisk to lighten the mixture.  Set 1/4 of the whipped cream aside for garnish.  Fold in remaining whipped cream until combined.
Spoon into dessert cups, a layer of raspberry preserves and remaining mousse to fill cup.  Garnish with whipped cream and sliced almonds.
You could even put this mousse into fancy glasses - it's that good!

Find out more at FACEBOOK and share your memories and ideas with the hashtag #SummerofPudding and #KozyShack on INSTAGRAM and TWITTER.
KOZY SHACK is hosting giveaways on their social channels all summer long!

Have a great summer!

Blueberry Summer Pudding for Two

Summer puddings are popular across the board in Eastern Europe, including Britain, not only for their flavor, but because they are a no-bake dessert.  They make good use of leftover bread and let ripe summer fruit take center stage.

1 pint fresh blueberries, washed and stemmed 2 Tbsp. sugar 1 Tbsp. water Pinch of salt 1 tsp. fresh lemon juice Brioche of Challah Bread
Line two ramekins with enough plastic wrap to fold over the top when filled.
In a small saucepan, combined all ingredients and bring to a boil.  Let simmer 4-5 minutes until blueberries release all their juices.
Cut six circles from the bread the same size as your ramekins.  You can place the ramekin on the bread and just cut around it.
Place one bread round in the bottom of each ramekin.  Place two heaping tablespoons of blueberries and syrup on top of the bread.  Repeat with another layer ending with a bread round.  Pour any leftover juices over the bread.
Fold plastic wrap tightly over filling.  Use empty ramekins to weigh down the filling.  Refrigerate at least 3 hours.  
When ready to serve,  peel back plastic wrap, invert ramekin onto serving plate.  Remove ramekin and plastic.  Garnish with whipped cream.

Fresh Strawberry Topping + Blueberry Cream Cheese Crepes

Fresh strawberry topping is great to have on hand!  Use it for topping ice cream sundaes, pancakes, cheesecake or add to your favorite milkshake!  It takes only a few minutes to make! I bought a quart of beautiful strawberries and within a few days some fuzzies started to appear!  One quart is not enough for jam, so I decided on this strawberry topping!

2 cups fresh strawberries, chopped 1/3 cup sugar 1/2 tsp. vanilla 1 Tbsp. cornstarch
In a medium saucepan, add strawberries, sugar and 1/3 cup water.  Bring to a boil and simmer 3-4 minutes.  Mix cornstarch with 2 Tbsp. water.  Add to strawberries and cook until thickened, about 2 minutes.  Remove from heat and add vanilla.  Chill until ready to use.

Blueberry Cream Cheese Crepes For the crepes: 1 cup flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp. salt 2 Tbsp. butter melted
Place flour, milk, eggs, salt, water and melted butter in a blender.  Blend until smooth.  Heat about 1 Tbsp. vegetable oil in a 8" non-stick skillet.  Warning:  The first crepe never comes out right, so don't be discouraged.  As the pan gets to proper temp, they will be perfect.
Pour 1/4 cup of the batter into the skillet allowing it to run down from the highest point.  Swirl the batter quickly before the batter has a chance to set. Cook 30 to 40 seconds until lightly browned.  Flip over and cook second side about 1 minute.  Slide the crepe onto a plate and repeat with the remaining batter, re-oiling the pan as necessary.  Stack crepes in-between wax paper.
Spread one heaping tablespoon of Blueberry Cream Cheese (or strawberry)on to crepe.  Fold crepe in half, then into quarters.  Top with Strawberry Sauce and whipped cream.

Strawberry Amaretto Pastries

With very few ingredients, you can make these impressive pastries! 
June is Strawberry Shortcake Month and Driscoll's Berries is kicking off this event with a recipe contest for the best Strawberry Shortcake!

The Daily Meal - Culinary Content Network is teaming up with Driscoll's Berries to find the best recipe for America's favorite summer dessert!  I think we all love those little sponge cake circles filled with berries and a squirt of whipped cream, but this recipe adds a little crunch with the almonds and a delicious Amaretto cream.  It's a great combination!

• 1/2 pkg. frozen puff pastry sheet, thawed (1 sheet)
• 1/2 cup sliced almonds, divided
• 1 Tbsp. granulated sugar
• 1 container (8 oz.) sour cream
• 1/2 cup powdered sugar
• 1/4 tsp. Amaretto (or almond extract)
• 1-1/2 cups whipped cream
• 12 large strawberries, sliced
• Orange zest

Preheat oven to 400 degrees F.  Unfold pastry dough onto baking pan.  Finely chop half of the almonds and combine with granulated sugar.  Sprinkle evenly over surface of dough.  Lightly press almond mixture into dough.

Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.  Gently separate squares evenly over surface of pan.  Bake 16-18 minutes or until puffed and golden brown.  Remove from pan onto cooling rack.

Meanwhile, place remaining almonds into a small saucepan and cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally.  Remove from heat and cool.  Coarsely chop.

Whisk sour cream, powdered sugar and almond extract in a medium bowl.  Fold in whipped cream.  Slice strawberries.  Split open each pastry square;  arrange half of the strawberries into bottom of each shell.  Top with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.  Top with remaining strawberries.  Zest orange over strawberries.  Place tops of pastry shells over filling.  Serve immediately.

These are dainty and delectable!

~Adapted from The Pampered Chef
Cooks Tip:  If not serving immediately, fill right before serving.  Sliced peaches can be substitued for the strawberries.

Apple Crepe Pancake

What could be better on a cold, snowy February morning than a warm apple pancake.  A light crepe smothered in caramelized apples with cinnamon and butter.

1/4 cup (1/2 stick) unsalted butter 1/4 cup milk 1 apple (I used Granny Smith) 2 Tbsp. sugar 1/2 tsp. cinnamon 1 large egg 1/4 cup all-purpose flour Pinch of salt
Preheat oven to 425 degrees F.  Melt butter in a 5-inch cast iron skillet over low heat.  While the butter melts, pour the milk into a 2-cup measuring cup.  Peel the apple, cut off the core and slice lengthwise into thin slices.  In a small bowl, toss the apple slices with the sugar and cinnamon until well coated.
Pour half the melted butter into the milk and whisk well.  Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet.  Cook the apple slices over medium-low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly.

Remove the skillet from the heat.  Add the egg to the milk mixture and whisk to combine.  Add the flour and salt and whisk until smooth.  Pour the batter over the apples in the skillet.

Bake until the pancake puffs up and gets lightly golden on top, about 10 minutes.  Enjoy straight from the skillet or invert onto a serving plate.

Makes 1 generous serving. Serve warm

Apple Fritters

It would be a mistake to judge apple fritters by their appearance. Once you bite into that crunchy crust, you'll find a moist, fluffy dough filled with pieces of Granny Smith apples and the warm spices of cinnamon and nutmeg.
Fritters are usually served covered with powdered sugar, but in the recipe  we double the apple flavor by adding apple cider to the sugary glaze.

2 Granny Smith apples, peeled, cored and cut into 1/4" pieces 2 cup all-purpose flour 1/3 cup sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 3/4 cup apple cider 2 large eggs, beaten 2 Tbsp. unsalted butter, melted Peanut or vegetable oil
Glaze:
2 cups confectioner's sugar 1/4 cup apple cider 1/2 tsp. cinnamon 1/4 tsp. nutmeg
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.  Whisk cider, eggs, and melted butter in medium bowl until combined.  Stir apples into flour mixture, stir in cider mixture until incorporated.
Set wire rack on baking sheet.  Heat oil in cast-iron pan over medium-high heat to 350 degrees.  Use 1/3 cup measure to transfer 5 portions of batter to oil.  Press battler lightly with the back of a spoon to flatten.  Fry until deep golden brown, 2 to 3 minutes per side.  Let fritters cool 5 minutes.

When fritters cool, whisk sugar, cider, cinnamon and nutmeg in medium bowl until smooth.  Top each fritter with 1 heaping tablespoon glaze.  Let glaze set for 10 minutes.
~Adapted from Cook's Country

Pretzel Chocolate Chip Muffins

  Into sweet and salty?  Grab one of these muffins quick! Ground and broken pretzels in the batter and a pretzel streusel on top along with chocolate chips inside the muffin.    

For the streusel combine;
1/2 cup all purpose flour 1/3 cup sugar 1/4 cup each ground and broken pretzels 1/4 tsp. cinnamon 6 Tbsp. unsalted butter, melted
For the muffins, whisk:
1 cup all-purpose flour 1 cup ground pretzels 1/2 cup mini semisweet chocolate chips 1 Tbsp. baking powder 1/2 tsp. salt 1/4 tsp. ground cinnamon 1 cup whole milk (or buttermilk) 2/3 cup sugar 2 eggs 1/4 cup canola oil 4 Tbsp. unsalted butter, melted 1 tsp. vanilla extract Pretzel or other coarse salt

Preheat oven to 400 degrees F.  Line a 12-cup muffin pan with liners; coat with nonstick spray.

For the streusel, combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup ground pretzels and 1/4 tsp. cinnamon.  Stir 6 Tbsp. butter into dry mixture, cover and chill.

For the muffins, whisk together 1 cup flour, 1 cup ground pretzels, chocolate chips, baking powder, salt and 1/4 tsp. cinnamon.  Whisk together milk and 2/3 cup sugar until sugar dissolves.  Add eggs, oil, 4 Tbsp. butter and vanilla; stir into flour mixture.  Let batter sit 2 minutes, then divide among muffin cups.

Squeeze streusel into clumps; top muffins with it and sprinkle with coarse salt.  Bake muffins until a toothpick inserted in centers comes out clean, 17-19 minutes.  Let muffins cool in pan 10 minutes.

~Adapted from Cuisine at Home

       

Reduced-Fat Icebox Key Lime Pie

Key lime pie tastes light and bright, but surprisingly the light part isn't true.   Traditional recipes can include raw egg yolks, fatty whipped cream and clock in at about 450 calories per slice.
Greek yogurt gives this pie a creamy texture and I would eat this pie over the full-fat version any day - or at least more often.

1 reduced fat graham pie crust 4 ounces 1/3 less fat cream cheese, softened 3/4 cup juice and 1 Tbsp. grated zest from 6 limes 1/4 cup sugar 1-1/4 tsp. unflavored gelatin 1 (14-ounce) can fat-free sweetened condensed milk 1/2 cup fat-free Greek yogurt 1/3 cup instant vanilla pudding mix 1 tsp. vanilla extract
Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
Combine 3 Tbsp. lime juice and gelatin in a small bowl and let sit until gelatin softens, about 5 minutes.  Microwave until mixture is bubbling around edges and gelatin dissolved, about 30 seconds.  In a stand mixer, combine sugar with lime zest, condensed milk, yogurt, vanilla pudding mix and cream cheese and blend until smooth.  With machine running, pour in gelatin mixture, remaining lime juice, and vanilla and beat until thoroughly combined.
Scrape mixture into pie shell and smooth top.  Cover with plastic wrap and refrigerate until firm, at least 3 hours.
Traditional Icebox Pie Calories:445 Fat 22g Saturated Fat 14g
Reduced-Fat Icebox Pie Calories 307 Fat 9g Saturated Fat 5g
~Cook's Country

Grilled Banana Bread Ice Cream Sandwiches

A summer time make-over on an old classic! The grill can be your best friend when it comes to summertime desserts. Every thing tastes better grilled or toasted. Even banana bread!

Store-bought or homemade banana bread, sliced about 1" thick 1 pint of your favorite ice cream Chopped walnuts

For the sandwiches:  Preheat a gas or charcoal grill on medium high heat.  Place the banana bread slices on the grill and cook until dark grill marks form, about 2-3 minutes.  Flip and cook for an additional 2 minutes.  Allow to cool before making sandwiches. 

Remove the ice cream from the freezer and thaw until spreadable but not melted, about 10 minutes.  Scoop a generous amount of ice cream (about 1 cup) on a slice of grilled banana bread and spread evenly across the surface.

Top with another slice of banana bread, pressing firmly to even out the ice cream.  Roll in chopped walnuts if desired.  Wrap tightly in wax paper or plastic wrap.  Freeze for at least 1 hour.  

. Allow to thaw for a few minutes before serving to soften the bread and the ice cream. ~Adapted from Cooking Channel

French Toast Roll-ups

This is a fun way to serve stuffed french toast. You can fill these with just about anything! I'm thinking these could also be a dessert!

Ingredients 6 slices white or wheat bread Nutella, Strawberry Cream Cheese or any preserves 2 Tbsp. unsalted butter 1 egg 1/2 cup milk 1/2 cup granulated sugar 1/2 tsp. cinnamon
To Prepare
Trim the crust from the bread.  Flatten the slices slightly with a rolling pin.

In the center of each bread slice, add about 1 teaspooon of the filling of your choice.

I made half with Raspberry Jam and half with Strawberry Cream Cheese
Roll the bread like a cigar.  In a bowl mix the egg and the milk; whisk until well combined.  On a small plate mix the sugar and cinnamon.
Set a skillet over medium heat.  Add unsalted butter.  Soak the bread rolls in the milk mixture until fully coated.  Add them to the hot pan and cook the rolls until they are golden brown on all sides.  Roll in sugar/cinnamon mixture.  Serve hot.

Apple Crepe Pancakes

Sharing with Weekend Potluck                     From the Farm Blog Hop                     WalkingonSunshine

Strawberries with Cannoli Cream #SundaySupper

We have an unbelievable amount of recipes for summer berries this week!
Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer's markets and enjoying what is just the beginning of all good things summer!

I'm looking forward to making pickles, jams and of course, my simple pleasure - the first tomato sandwich from the garden!  My recipe for Strawberries with Cannoli Cream was given to me by a co-worker when my kids were in grade school.  You can make it as a parfait with crushed Amaretti cookies, serve it as a cool dip, or just with strawberries in small dessert cups.  There are over 45 recipes today! - who needs a cookbook?  Enjoy!

Breakfast & Brunch

• Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
• Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
• Blueberry Rhubarb Baked Oatmeal by Pies and Plots
• Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
• The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

• Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
• Red, White, and Blue Chicken Salad by MarocMama
• BBQ Strawberry Pizza by Jane's Adventures in Dinner

Jams, Jelly, Sauces & More

• Blackberry Ketchup by Healthy. Delicious.
• Four-Berry Jelly by Blueberries and Blessings
• Mixberry Jam with Merlot by The Urban Mrs
• Roasted Strawberry Tarragon Butter by Gourmet Drizzles
• Strawberry Freezer Jam by Growing Up Gabel

Desserts

• Strawberry Crumb Bars by The Girl in the Little Red Kitchen
• No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
• Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
• Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D's Books and Cooks
• Lattice-Top Blueberry Pie by Hip Foodie Mom
• Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
• Strawberry Shortcakes by Juanita's Cocina
• Berrylicious Ice Cream by NinjaBaking.com
• Stove Top Berry Crumble by Peanut Butter and Peppers
• Strawberry Yogurt Popsicle by Mama's Blissful Bites
• Peggy's Cove Blueberry Grunt by Kudos Kitchen By Renee
• Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
• Strawberry Ice Cream by Basic N Delicious
• Financiers with a Summer Berry Salad by The Lovely Pantry
• Strawberry Pretzel Salad by Curious Cuisiniere
• Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
• Summer Berry Salad with a Honey Citrus Dressing by Runner's Tales
• Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
• Strawberries with Cannoli Cream by Comfy Cuisine
• Strawberry Quesadillas by La Cocina de Leslie
• Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
• Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
• Blackberry Pie w/Brandied Whipped Cream by Webicurean
• Vo-Vo's Famous Strawberry Cheesecake by Family Foodie
• Raspberry Mousse by Cindy's Recipes and Writings
• Mini Strawberry Cheesecake with Walnut Crust by Soni's Food
• Salted Caramel Strawberries With a Crunchy Nut Coating by Sue"s Nutrition Buzz
• Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

• Berry Berry Smoothie by Momma's Meals
• Blueberry Infused Vodka by Big Bear's Wife
• Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
• Goji Berry Martini by Magnolia Days
• Irish Cobbler by girlichef

Party Planning

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Strawberries with Cannoli Cream

Cannoli Cream
1 cup Ricotta Cheese 1/4 cup confectioner's sugar 1 tsp. vanilla 1 tsp orange liqueur (optional) Pinch of cinnamon 1/2 cup heavy cream 1/3 cup mini chocolate chips plus more for garnish Candied Orange Peel
4 cups fresh strawberries, washed, hulled and chopped Wonton Wrappers Canola oil Confectioner's sugar
Place ricotta, confectioner's sugar, vanilla. cinnamon and liqueur in a food processor and process until smooth.

In a medium bowl, whip cream to soft peaks.  Fold in ricotta mixture and chocolate chips. Chill until ready to serve.
In a medium skillet, heat 1/4 cup oil until shimmering. Cut wontons in half to make triangles. Fry about 30 seconds on each side until lightly browned. Transfer to paper towel.

When cool, sprinkle with confectioner's sugar.

Fill dessert cups halfway with chopped strawberries. Top with cannoli cream and garnish with chocolate chips and candied orange peel. Serve with "cannoli" chips. Enter your favorite photo Foodie BlogRoll Recipe Photo Contest!
I've just entered the Foodie BlogRoll Recipe Photo Contest!
Click HERE to vote for my photo!!
 We'd love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we'll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Sharing with: SusieQTPiesCafe