ITALIAN CANNOLIS

 

EASY CANNOLI RECIPE

 

 

 

THIS RECIPE MAKES 6 LARGE CANNOLIS

INGREDIENTS

 

ONE 15 OUNCE CONTAINER FULL MILK RICOTTA CHEESE DRAINED OVERNIGHT IN CHEESECLOTH

 

ONE BAG MINI CHOCOLATE CHIPS FOR FILLING AND CHOCOLATE DIPPED CANNOLI SHELLS

 

SPRINKLES FOR GARNISH

 

TWO CUPS POWDERED SUGAR

 

1 TSP ORANGE EXTRACT
1 TSP VANILLA EXTRACT

 

DIRECTIONS

DRAIN YOUR RICOTTA CHEESE OVERNIGHT WITH CHEESECLOTH. THIS STEP IS VERY IMPORTANT OR ELSE YOUR FILLING WILL BE WET AND RUNNY!

YOU CAN BUY CHEESECLOTH @ WALMART OR A CRAFT STORE.

 

YOU NEED TO HANG IT OVER A BOWL DEEP ENOUGH SO IT CAN DRAIN THE LIQUID OUT OF THE CHEESE.

STEP 2. COMBINE THE RICOTTA CHEESE , SUGAR , EXTRACTS AND CHOCOLATE CHIPS IN A MIXING BOWL USING A FORK OR SPOON ( SOME RECIPES CALL FOR A MIXER BUT I FIND THE MIXER MAKES IT TOO LIQUIDY!) OK SO YOUR FILLING IS COMPLETE! EASY RIGHT? IF YOUR FILLING IS STILL LOOSE DONT BE AFRAID TO ADD A LITTLE FLOUR TO THICKEN IT UP!

OK SO I KNOW THIS IS NOT VERY ITALIAN LIKE BUT I WILL CONFESS THAT I DO NOT FRY MY OWN CANNOLI SHELLS I BUY THEM PREMADE FROM THE INTERNATIONAL  SECTION OF THE GROCERY STORE! ALESSI BRAND IS GREAT ! CRISPY AND LIGHT I DO HOWEVER DIP THE ENDS IN MELTED CHOCOLATE AND GARNISH WITH SPRINKLES . FREEZE AFTER YOU GARNISH FOR 10 MINUTES TO SET THE CHOCLOLATE AND THAN PIPE YOUR RICOTTA FILLING WITH A PIPING BAG! SPRINKLE POWDERED SUGAR ON TOP!

 

 

 



DIY IKAT ABSTRACT ART TURQUOISE AND ORANGE

MY DIY IKAT

 

SO I DIDNT POST A TUTORIAL ON THIS PIECE MAINLY BECAUSE IT PRETTY MUCH CAME TO MY HEAD AS I WAS PAINTING. I USED A  OLD CANVAS I HAD AND PAINTED IT OVER WITH A PAINT BRUSH IN WHITE GLOSS PAINT. WHILE IT WAS STILL WET I STARTED TO MAKE THE LIGHT STROKES OF THE ORANGE AND TURQUOISE.  MADE IT BLEND WELL WITH THE WHITE SINCE IT WAS STILL WET AND THAN I BASICALLY JUST STARTED TO MAKE THE LITTLE IKAT INSPIRED SHAPES AND TOOK IT FROM THERE. I USED ACRYLIC CRAFT PAINT . I WAS LOOKING ON PINTEREST AND WAS VERY INSPIRED BY A FEW OTHER PIECES OF ART SOME OTHER PINNERS POSTED AND THOUGHT I MIGHT AS WELL GIVE IT A TRY . YOU CAN DO THIS TOO JUST USE YOUR IMAGINATION AND LOOK FOR INSPIRATION ON WWW.PINTEREST.COM  THE CREDENZA IS A THRIFT STORE PIECE I REPAINTED AS WELL AS THE TRAY AND FINNIALS. I LOVE TURQUOISE AND ORANGE TOGETHER!!!

 

 



THRIFT STORE FIND TRAY PAINTED AND RESTYLED TO HOLLYWOOD REGENCY STYLE

 EASY DIY PAINTED TRAY

 

 

I FOUND THIS SET OF TWO TRAYS AT THE SALVATION ARMY $6.00

I COULDNT WAIT TO TURN THEM INTO A STYLISH OTTOMAN TRAY AND BAR TRAY

STEP 1. I PAINTED IT WITH WHITE GLOSS PAINT AND COATED IT A FEW TIMES TO COVER THAT FLOWER DETAIL.

I DID NOT TAKE PICS OF THE TAPING PROCESS BUT JUST LAY YOUR TAPE TO THE PATTERN YOU WANT I DID MINE IN A SQUARE HOLLYWOOD REGENCY STYLE

I ALSO PAINTED THE LEDGE OF THE TRAY WITH GOLD LEAF

 

DIY PAINTED PILLOWS BRIGHT COLORFUL CHEVRON AND HOLLYWOOD REGENCY

DIY PAINTED PILLOWS CHEVRON AND HOLLYWOOD REGENCY INPSIRED

 

 

STEP 1. TAPE YOUR PATTERN

I USED CANVAS FABRIC BECAUSE THIS IS THE BEST IN MY OPINION TO PAINT ON I GOT 1 YARD AND IT GAVE ME ENOUGH FOR 3 PILLOWS

 

STEP 2. I MIXED 1TO1` RATIO OF FABRIC MEDIUM SOLD AT A CRAFT STORE TO MY ACRYLIC PAINT AND BEGAN PAINTED MY FABRIC

STEP 3. LET DRY FOR A FEW HOURS AND REMOVE TAPE. THAN SEW THE BACK PIECE ON AND THROW YOUR PILLOW FORM INTO IT

SORRY I DID NOT TAKE PICS OF THE STEPS FOR THE PINK HOLLYWOOD REGENCY PILLOW BUT BASICALLY ITS THE SAME METHOD JUST PLACE YOUR TAPE IN THE SQUARE PATTERNS INSTEAD

 

THERE YOU HAVE IT, YOU CAN GET AS CREATIVE AND COLORFUL AS YOU LIKE, HAVE FUN!

 

 



DIY TABLE TO OTTOMAN

EASY DIY OTTOMAN PROJECT

 

I FOUND THIS TABLE AT A THIFT STORE FOR $10.00 NOW WATCH IT  TURN INTO A CREATIVE OTTOMAN

STEP 1. PAINT YOUR TABLE

STEP 2. BUY YOUR FOAM TO THE EXACT LENGTH AT A CRAFT OR FABRIC STORE AND CUT THE SIDES WITH A ELECTRIC KNIVE THE KIND YOU USE TO CUT YOUR TURKEY TO THE EXACT WIDTH OF YOUR TABLE

STEP 3. LAY THE FOAM ON YOUR TABLE ( THIS TUTORIAL IS EASIER THAN BUYING SEPARATE BOARD AND ALL OF THAT)

STEP 4. COVER THE FOAM WOUR FABRIC AND START TO STAPLE TO THE UNDERSIDE EDGE OF THE TABLE ,PULL FABRIC SO THE DESIGN IS EVEN!

 

STEP 5. SHOW OFF YOUR NEW OTTOMAN!

I WILL HAVE A TUTORAIL ON THE PAINTED TRAY AND THE PAINTED PILLOW MADE WITH TAPE AND HOUSE PAINT!

FABRIC WAS PURCHASED@FABRIC.COM

STAY TUNED FOR MY TUTORIAL ON THE TRAY AND PILLOW THANKS!



Banana Split Cupcakes

Banana Split Cupcakes Recipe

 

Recipe makes 24 cupcakes

cupcake

 1 1/2 C  self rising flour
1 1/2 C all-purpose flour
2 sticks unsalted butter
2 C sugar
4 large eggs, room temperature
1 C banana puree (fresh bananas, pureed to a thin sauce)
1 tsp vanilla extract

Filling

banana instant pudding (make as directed on box)easy!

Buttercream
Two sticks butter, room temperature
3 Tbsp heavy cream
 2 tsp vanilla extract
2 1/2 C powdered sugar
  Chocolate Dipping Sauce

one bag of chocolate chips melted in microwave (check every 30 seconds and stir until smooth)

you can add milk for a smoother consistency)

 1. In a separate medium bowl, combine both flours and whisk to combine, set aside.
2. In the bowl of your standing mixer fitted with paddle attachment, cream butter on medium speed until very smooth. Gradually add in the sugar and beat until fluffy, about 3 minutes.
3. Add eggs, one at a time, beating very well after each one.
4. In a separate bowl, whisk together milk, banana puree, and vanilla extract.
5. Adding the dry ingredients in three parts, alternating with the banana mixture. With each addition,  just beat until barely combined. Scrape down sides of the bowl when needed. Fill cupcake liners 3/4 full and bake for about 20-25 minutes. Cook cupcakes in tins for 15 minutes, then remove from tins and cool 

Frosting
 1. Cream together butter,  vanilla, with electric mixer for about 1 minute.
2. Mixing on low, add sugar 1/2 C at a time, mix completely after each addition. Add milk to desired consistency.
1. To stuff cupcakes, create a well in center of each cupcake . Fill well with custard filling (using a spoon or piping bag).

3. Dip top of cupcakes into chocolate sauce, the immediately rim with sprinkles. Return cupcakes immediately to freezer for about 5 minutes.
4. With a star tip, pipe the  the frosting onto each chocolate-covered cupcake and immediately garnish with a maraschino cherry (make sure cherry has no dripping juices, dry on a towel).
The recipe I initially used was from http://www.bakersroyale.com/cupcakes/banana-split-cupcakes/ but I made it more simple by tweeking the custard to instant pudding and making the dipping sauce more simple .

 



maple pumpkin cupcakes

Maple Pumpkin Cupcakes Recipe serves 20

 

Cupcake

2 C flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp  ground ginger

1/4 tsp  nutmeg

1 C  brown sugar

1 C granulated sugar

1/2 cup butter melted

4 large eggs

1small can pumpkin puree (not pumpkin pie filling!)

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

2. In a separate bowl, whisk together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients and whisk until smooth. Don't use an electric mixer! Fold in pumpkin puree with a spatula.

 

 

 

3. Divide batter evenly among cupcake liners. Bake for 20-25 minutes at 350 degrees, or until the toothpick comes out clean. I filled these pretty high

 

Maple Buttercream Frosting

6 Tbsp vegetable shortening

16 oz confectioners sugar

1Tbsp vanilla extract

1/8 C water

7 Tbsp pure maple syrup

1.Beat the shortening into the confectioners sugar using an electric mixer until crumbly.

2. Add the water a little bit at the time while mixing.

3. Add vanilla extract, and maple syrup

I piped my frosting with wilton large closed tip star and sprinkled cinnamon sugar on top

 

 



Italian strufoli or Honey Balls

Italian Strufoli Honey Balls

An Italian Christmas Favorite

 

2 1/2 c flour                                                                                               

4 eggs                                                                                                

1 egg yolk                                                                                               

1/4 c shortening                                                                                               

1/2T sugar                                                                                               

1T baking powder                                                                                               

dash salt                                                                                               

1/2 t. lemon zest                                                                                               

2 C vegetable oil                                              

1 1/2 C honey                                                                                               

1t orange zest                                                                                               

colored sprinkles

almond slices and candied cherries (optional) 

Place flour on board, making a well in the center.

Place eggs, egg yolk, shortening, sugar, salt and lemon peel into the well.

Mix well, working the dough with your hands.

Shape into very small balls, the size of marbles.

Let the dough balls rest about 15-20 minutes, covered with damp paper towels, while you heat the oil in a deep stock pot.

Drop the balls, a few at a time into the hot oil (350 degrees) until golden brown.

They'll float, just turn them around a bit for even browning.

Melt honey in a saucepan and add orange zest.

As soon as the balls are fried, take them from the oil directly to the honey pot

Lift them out of the honey with a slotted spoon, placing them on a serving platter

Sprinkle with sprinkles while the honey is warm.

                       

chocolate covered strawberries cupcakes

Chocolate covered Strawberry Cupcakes Recipe

 

 

For The Cake I used this recipe from Martha Stewart

 

 

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

     

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.          

             

3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

 

 

For the Frosting I whipped up this easy recipe

 

1/2 cup strawberry jam, 1 cup unsalted butter, firm and slightly cold,  4 cups confectioners’ sugar, 1/2 tsp vanilla extract beat on high speed until light and fluffy, I decorated mine with a large open star tip and than melted some chocolate chips in the microwave and dipped the sliced strawberries into it and added to the top of cupcakes

 

 



TRINIDAD BLACK CAKE ( CHRISTMAS FRUIT RUM CAKE)

TRINIDAD BLACK CAKE RECIPE

 

This recipe makes 2 cakes dense and moist

Cake:

1 lb unsalted butter
1 lb sugar
8 eggs
1 tsp lemon essence (extract)
2 tsp lime rind (zested)
2 tsp almond essence
2 tsp vanilla

1 tsp mixed essence( if you can find it in the U.S. if not don't worry)
 1 lb all-purpose flour
4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg

Fruit Base:

1 lb pitted prunes
1 lb raisins
1 lb currants

1 container candied cherries

1 container mixed peel
 1 bottle cherry brandy( cherry brandy in the U.S. will not be red its ok!)I bought mine in Trinidad
1 bottle rum
2 tbsp Angostura bitters

                                                     

you can see in my picture how big my glass jar of puree fruits was

Browning:

1 lb brown sugar
1/2 cup boiling hot water

 

Method:

ONE TO THREE MONTHS BEFORE OR EVEN ONE YEAR!!!

 chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum) MY RECIPE MAKES TWO BIG CONTAINERS OF PUREE FRUIT AND I STORE IT IN GLASS BALL JARS FOR MONTHS . MORE ALCHOL!! LOL! I blend this in increments in a food processer or a blender,

 

 

Prepare Browning:

Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool. OR YOU CAN BUY PREMADE BROWNING at a local Caribbean grocery store 1 bottle will do!

1. Preheat oven to 250F yes 250 this is cooked slow and long its a very moist cake
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing to incorporate
4. Add lemon essence, lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base puree and ‘browning’
8. Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
9. Bake for 3-4 hours
10. Once removed from the oven soak the tops with equal portions of the remaining bottle of rum.

You can store this for months if properly sealed in Tupperware or glass because the alchol content serves as a preservative and the longer kept the more alchol flavor!!!!

I WILL ADD THE RECIPES FOR THE PASTELLES YOU SEE IN THE TOP PIC WITH THE CAKE CLOSER TO CHRISTMAS TIME! THANK YOU AND ENJOY!



Cherry Limeade Cupcakes

Cherry Limeade Cupcakes Recipe

I used this excellent dense

recipe from The Culinary Enthusiast

2 1/4 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
zest of 3 limes
1 stick unsalted butter, at room temperature
1/2 tsp. pure lemon extract

1. Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 cupcake pans with liners.
2. Sift together the flour, baking powder and salt.
3. Whisk together the milk and egg whites in a medium bowl.
4. Put the sugar and lime zest in a mixer bowl and mix until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment beat at medium speed for 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is mixed well, then add the last of the dry ingredients. Continue mixing for 2 minutes.
6. Divide the batter between 18-24 cupcakes, filling each about 1/2 full.
7. Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.

Cherry Frosting
3 3/4 cups powdered sugar
1 stick unsalted butter, softened
4-8 Tbsp. maraschino cherry juice
red food coloring (optional)

Combine the powdered sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired (I did not add any).
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

 

Chocolate Cherry Cheesecake

 

Chocolate Ganache covered Cheesecake Recipe

For cake

5 sticks room temperature cream cheese

1 small container of sour cream

3 eggs

2 cups sugar

 1 tbsp. vanilla extract

1 jar maraschino cherry juice

COMBINE ALL INGREDIANTS IN MIXING BOWL AND BEAT WITH ELECTRIC MIXER FOR 5 MINUTES

preheat oven to 350 degrees

POUR MIXTURE INTO CHEESECAKE TIN AND BAKE IN A WATER BATH FOR ABOUT 45 MINUTES OR UNTIL SET, (NOT WATERY) TAKE OUT OF OVEN , STILL IN WATERBATH AND LET SIT UNTIL COOL . AFTER COOL, TRANSFER CHEESECAKE TO FRIDGE OVERNIGHT!

 

 

 

 

 

For Ganache

 

1 Bag of chocolate chips, melt in microwave in intervals of 30 seconds, until smooth. add milk and a bit of almond extract for a smoother consistency , remove cheesecake from tin and pour the chocolate sauce over it, FRIDGE AGAIN UNTIL CHOCOLATE HARDENS!

 

I WHIPPED UP SOME HOMEMADE WHIPPED CREAM WITH SUGAR AND HEAVY CREAM AND TOPPED WITH MARACHINO CHERRIES

 

 

Easy DIY colorful chevron abstract art

Here is a easy and unique way to add some color and creativity to your home. I had a lot of inspiration from fellow pinners, and thought why not give it a try! I started out with 4 new canvases, purchased at ACMOORE. Great find at around $2.00 each with a coupon. I than spray painted it with 24karat gold

after the gold paint dried I began to tape it off in the pattern I wanted which was a chevron inspired. and it is plain masking tape!

after taping I used craft store acrylic paint in a few colors of my choice

I let it dry overnight and than removed the tape. I actually changed a couple of the colors after I realized it was not the color scheme I wanted, but here are some pics of the finished products.

 

and there you have it! Easy colorful art