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David Venable - Candy Cane Cannolis

David Venable - Candy Cane Cannolis
Best-selling author and resident QVC food connoisseur David Venable brings cheer to the holidays with Candy Cane Cannolis.
Candy Cane Cannolis
Course:
Dessert
Seasonal Event:
Christmas
INGREDIENTS:
  • 1 (8-oz) package cream cheese, softened
  • 1 (8-oz) ricotta cheese
  • 1 cup powdered sugar
  • 1-1/2 tsp peppermint extract
  • 1/2 cup crushed peppermint candies, divided
  • 15-20 chocolate-dipped cannoli shells
  • Green sugar to garnish (optional)

GINGERBREAD DIP:

  • 8 oz cream cheese, cut in four pieces and brought to room temperature
  • 1/2 cup confectioners' sugar
  • 3 tbsp molasses
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 cup whipped topping

DIRECTIONS:

Beat together the cream cheese, ricotta, sugar, and peppermint extract in the bowl of a stand mixer until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies.

place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli.

COOK'S NOTES: Add a few drops of red or green food coloring to the filling to make these cannoli even more festive.

GINGERBREAD DIP:

Place the cream cheese, confectioners' sugar, molasses, nutmeg, ginger, cloves, and cinnamon in the bowl of a food processor. Process until the mixture is smooth. Scrape the mixture into a medium-size bowl and fold in the whipped topping. Place in a serving dish.

COOK'S NOTES: Serve this dip with graham crackers, vanilla wafers, and/or fruit.

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