Mini Cannoli Bites

Looking for a simple bite-sized dessert to make?! These are quick, easy and simple– I made my Dad a Lemon Meringue Pie for Father’s Day on Sunday with Pillsbury® pie crust and I had one roll of pie crust leftover. First of all, I love love love using Pillsbury®  pie crust because it is so easy and it’s delicious! It also always turns into a perfectly light golden brown crust when it is baked properly. Secondly, there are so many different ways to use pie crust! Check out my Apple Cinnamon Pie Crust Cookie recipe HERE.  There is also nothing wrong with making your pie crust from scratch of course, it just will take a bit more time.

Mini Cannoli Bites

Yield: 12 mini bites

Mini Cannoli Bites

These sweet bites of a creamy cannoli are quick, easy and simple

Ingredients

1 premade pie crust; I use Pillsbury’s®  pie crust

12 oz. whole milk Ricotta Cheese; strained

1/3 cup mascarpone cheese

1/3 cup powdered sugar

1/3 cup mini chocolate chips; plus more for topping

Instructions

  1. Preheat your oven to 400 degrees F. Unroll the pie crust onto a cutting board or clean flat surface. Use a 2 ½ inch round biscuit cutter (or a cup will work if you don’t have a biscuit cutter) and cut out 12 rounds of pie crust. Place rounds in a mini muffin pan. Use your fingers to press the dough to fit the pan.
  2. Bake for about 10-12 minutes, or until pie cups are a light golden brown. Once baked, let cool for 15  minutes.
  3. In a medium bowl, mix together the ricotta, mascarpone cheese, powdered sugar and mini chocolate chips until combined.
  4. Spoon in ricotta filling into pie cups OR if you want to make them look extra pretty, scoop filling into a zip-lock bag and cut the tip off. Squeeze filling into pie cups and sprinkle mini chocolate chips.
  5.  
http://kathrynskitchenblog.com/2017/06/mini-cannoli-bites/

There are only 5 ingredients to make these bites so you should definitely give them a try. They are not too sweet and you can also top these with fresh diced strawberries. If you like your cannoli filling a little sweeter, add ½ cup of powdered sugar instead of 1/3 cup. The mascarpone cheese is like an Italian cream cheese so it will make your filling extra creamy. You will probably have extra filling so you can either make more pie cups if you have more pie crust, or you can eat the filling as it is for a dessert or sweet snack. Just scoop into a small bowl add chocolate chips and enjoy! It would also count as low-carb too if you ate it this way 😉

 

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Healthy Valentine’s Day Trail Mix

Surprise your sweet Valentine with this healthy treat! I was at Target aka one of my favorite stores and I couldn’t help but go down the Valentine’s Day aisle. As usual, Target had so many cute things! I wanted to make my boyfriend something this weekend and instead of baking a sweet dessert (like heart shaped Valentines Day cookies that I really wanted to make), I made this healthy trail mix! It’s perfect for any any-time snack, breakfast or a sweet treat. There is a ton of crunchy, chewy and sweet in this mix!

Healthy Valentine’s Day Trail Mix

Healthy Valentine’s Day Trail Mix

Ingredients

2 cups of Kashi® Warm Cinnamon Oat cereal

1 cup of raw almonds

1 cup of strawberry or plain yogurt covered raisins

1/2 cup less sugar dried cranberries

1 cup freeze dried raspberries

1/2 cup dark chocolate chips

1 cup of Natures Path® Mixed Berries Granola Bites

Instructions

  1. Mix all ingredients in a large bowl and enjoy with love!
http://kathrynskitchenblog.com/2017/02/healthy-valentines-day-trail-mix/

 

Caramel Butterscotch Rice Krispy Treat Bars

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For some reason I really enjoy making rice krispy treats because they are so easy to make and the possibilities are literally endless I feel like! Butterscotch isn’t an ingredient that I cook/bake with too often but butterscotch chips sure sounded and looked delicious when I was at the grocery store as they were laying  right by all the yummy chocolate chips.. So I thought, why not give it a whirl and add them to my rice krispy treats?! And boy was I sure happy I did! I highly recommend cutting these delicious pieces of heaven into bite sized pieces because they are way too good! Also, feel free to add more or less of one of the chocolate chips of your choice if you like! ENJOY AND BE CAREFUL (they’re addicting) 🙂

Ingredients:
6 cups of Rice Krispy cereal
4 cups of mini marshmallows (for extra gooey delicious-ness!)
2 ½ Tbsp butter
½ cup of caramel candy bits (you can find these by the chocolate chips in the grocery store)
¾ cup butterscotch chips (plus extra for the topping)
½ cup melting candy milk chocolate
½ cup white chocolate chips
½ cup milk chocolate chips

Steps:
1. In a microwavable bowl, melt together the marshmallows and butter for 1 minute.

2. In a large bowl, add the cereal and stir in the marshmallow mixture. ***spray spatula with non-stick cooking spray so the mixture doesn’t become too sticky. Stir in the caramel and butterscotch chips until slightly melted.

3. Spray a baking dish (I used a 9x13inch baking dish) with non-stick cooking spray. Pour the rice krispy treats and spread evenly with a sprayed spatula. (You can even spray your hands as well if you wanted to use your hands instead).

4. Melt the melting candy chocolate in the microwave for 30 seconds, or until melted and spread with spatula until it evenly coats the treats! Sprinkle white chocolate, milk chocolate, caramel, and butterscotch chips all over bars and let cool for 20 minutes. I like to put mine in the refrigerator if I am in a hurry..Cut the bars into any size you want and enjoy!
CAUTION: these are ridiculously good 😉

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Perfect Chocolate Chip Cookies

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You can’t beat a warm slightly soft and chewy chocolate chip cookie…I came across this amazing recipe by a fellow food blogger that I follow. This recipe really hits the spot when you are craving the perfect cookie!

Yield: 18 servings

Ingredients:
1 cup (2 sticks) unsalted butter
1 large egg
1 large egg yolk
1 cup granulated sugar
2 teaspoons vanilla
1/3 cup dark brown sugar
2 cups flour
3/4 teaspooon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups chopped semi-sweet chocolate or chocolate chips

Steps:
1. In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown..about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.

2. Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.

3. Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.

4. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined. Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.

6. Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.

7. Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.

*You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!

Recipe adopted from: The Baker Mama

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Banana Almond Protein Bars

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We all love treats so these come in handy so perfectly! The make a great grab-n-go snack or breakfast. Also, I love the additional protein and fiber that comes from Silk Almond Milk Protein and Fiber plus.

Yield: 16-20 servings

Ingredients:
5 Tbsp butter; softened
1/2 cup honey
1/2 cup brown sugar
2 tsp vanilla
1 egg
2 egg whites
1 1/2 cup mashed bananas (about 2 large bananas)
1 3/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 cup Silk almond milk protein & fiber plus, origanal or vanilla flavor
1/2 cup chopped almonds
1/2 cup chocolate chips..or a little more 🙂

Steps:
1. Preheat oven to 350 degrees F. In a large mixing bowl cream together butter, honey, and brown sugar. Once butter is creamed with honey and sugar, slowly add in vanilla, egg, and egg whites.

2. In a small seperate bowl, mash together bananas with a fork until well mashed. Add bananas to batter mix until combined. Whisk in flour, baking soda, salt, baking powder, 1/4 cup almonds, 1/4 cup chocolate chips, and almond milk until batter becomes smooth (batter will be a bit thick).

3. Grease a 9×13 inch baking dish with cooking spray or butter. Pour mixture in baking dish and smooth out with spatula until batter is completely even. Sprinkle with leftover chopped almonds and chooclate chips..I added a little more ;). Bake for 20-25 minutes or until top is golden brown. Let cool for 15 minutes and then cut into squares. Let cool on cooling rack for best results. Enojoy!
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