Category Archives: Winter/Christmas

Gingerbread Granola

Gingerbread Granola @ NancyC

It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!

As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola.  I really like the sweetness and color they add.  I also like the rich molasses flavor blended with the other spices in this!

GINGERBREAD GRANOLA by NancyC

Makes about 6 cups

  • 4 cups old fashioned rolled oats
  • 1/3 cup ground flaxseed or wheat germ
  • 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)

Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.

Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).

I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?

Linked to Fiesta Friday.

Marshmallow-Topped Sweet Potato Casserole

Marshmallow Topped Sweet Potato Casserole @ NancyC

I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!

I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!

MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury

Makes a 9 x 9″  or 12 x 8″ pan

  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/3 teaspoon salt
  • 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)

Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.

Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.

Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.

I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?

I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving!🙂

So are you a sweet potato fan?

Linked to Fiesta Friday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Retro Beef Stew

Retro Beef Stew @ NancyC

I found a beef stew recipe in a vintage promotional cookbook that was published in 1961, the Cutco Cook Book. I found the Cutcocookbook at a flea market for $1.00, so I couldn’t pass it up! I love the vintage illustrations in these old cookbooks and it’s always fun to try recipes from them.

I first made this stew about four years ago, and this is actually a repost of the recipe–my original photo was really bad–this one’s a little better! I made a few more tiny changes to the recipe, too–I used light olive oil instead of vegetable oil (you can also use canola oil), used a little less water, and added a little more peas. The new amounts are updated in the recipe below.

Winter is the perfect time to eat a hot bowl of stew and I made this on one of the coldest days we’ve had so far this season! It’s a very chunky stew, so if you’re wanting to make something hearty, you’ll have to try this. The cookbook says the recipe serves four, but I think it’s more like six–it makes a big potful of stew! If you like your food well–seasoned, you’ll probably want to add additional salt and pepper or your favorite seasoning to taste; otherwise you may find this stew a little bland.

I made the stew in my cast iron Dutch Oven, but you can use whatever kind of pot with a lid that you like–just make sure it’s a large one!🙂

RETRO BEEF STEW by NancyC, adapted from the 1961 Cutco Cook Book

Makes 4 to 6 servings

  • 1 1/2 pounds stew beef (or chuck or round beef, cut into 1-inch chunks)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 2 medium onions, diced
  • 1 garlic clove, minced
  • 1 1/2 cups boiling water
  • 1 (14.5 oz.) can diced or crushed tomatoes
  • 1 1/2 Tablespoons Worcestershire Sauce
  • 3 medium potatoes, peeled and cut into chunks
  • 1 (1-lb.) bag baby carrots that are peeled and ready to use–slice each baby carrot in thirds OR use 8 medium-size carrots, peeled and cut into 1″ thick slices
  • 1 1/4 cups frozen peas
  • additional salt and pepper (or your favorite seasoning) to taste, if desired

If you are cutting your own chunks of meat, trim excess fat from meat first, then cut into chunks.

Combine flour, pepper, and salt in a large ziploc bag; add chunks of meat; shake until pieces are coated.

Add oil to Dutch Oven over medium heat; add meat chunks and brown on all sides.

Add diced onion and garlic, then boiling water, canned tomatoes, and Worcestershire Sauce. Stir well to combine ingredients.

Cover and reduce heat to low; simmer for 1 hour. Add potatoes, carrots, and peas, and simmer for another hour or until potatoes and carrots are tender. Season with additional salt and pepper (or your favorite seasoning) to taste, if desired.

Stew is just the thing to warm you up on a cold day! Have you made any good stews this winter season? What ingredients do you like to use to add more flavor to them?

Linked to Fiesta Friday. Sunday Features, Happiness is Homemade, Inspire Me Monday, Show and Share, Wow Us Wednesday, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday.

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC

Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

Linked to Tasty TuesdayShow and ShareWow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Create It Thursday.

Gifts That Give Back from World Vision

World Vision Gifts

WorldVisionNow that the Christmas shopping season is underway and gift-giving is on our minds, I thought it would be a great time to tell you about some gifts that help benefit children and families living in extreme poverty in the U.S. and around the world. The 2015 World Vision Gift Catalog invites you to not only Give a gift, but Change a life. Here’s how you can be a part of that:

  • Choose from more than 250 gifts ranging from $16 to $39,000 to help improve the quality of life for struggling children and families.
  • You can choose a gift to donate…gift a family with a goat, chickens, or other farm animals; fruit trees, farming tools, or seeds; or gift a child with an education.
  •  You can choose a handcrafted gift for yourself or a friend or family member–like the Prosperity Cinnamon Box, a beautifully carved cinnamon bark box holding 3 oz. of cinnamon. Or you may decide on the Hand-Carved Wooden Serving Spoons, History’s First Coffee Blend, or a Fair-Trade Wire Artisanal Bowl. The money raised from each purchase of a hand-crafted gift goes to the Where Most Needed fund, helping the most urgent needs of a child, family, or community. Delivery for handcrafted gifts like these is 7-10 days.
  • Gifts can be purchased/given in a loved one’s name.
  • You can choose to have a personalized card sent along with your gift describing the gift and its life-changing impact.

WV Cinnamon Box

Shown above is the Prosperity Cinnamon Box that World Vision sent me, so I’ve seen firsthand how beautifully hand carved it is. Filled with 3 ounces of Vietnam’s renowned sweet cinnamon collected from the Cassia tree, it would make a special gift for anyone who loves to use cinnamon in recipes! The Asian character for prosperity is carved into this unique cinnamon bark box.

The World Vision Gift Catalog’s first issue came out in 1996, and it continues to grow in popularity every year as a meaningful way to give and help others. In 2014 alone, more than 822,000 people were helped through the funds raised by the gifts featured in the catalog.

You can keep updated on news from World Vision via Facebook and Twitter 

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Veggie Black Bean Chili

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If you’re wanting something to eat that will warm you up during this chilly winter season, this Veggie Black Bean Chili is definitely the recipe to make! It’s easy to put together and healthy, too–with black beans, onion, garlic, green bell pepper, crushed tomatoes, green chiles, and corn. And I was happily surprised to find that I could find organic ingredients, even for the canned items, at the regular grocery store I go to. They’re starting to carry more organic items, which is great!

This chili is super thick and chunky with a lightly spicy flavor (if you don’t want any spiciness, leave out the crushed red pepper). The red wine vinegar gives it a little zing–I thought I’d use that instead of salt. I didn’t top my chili with anything, but you could garnish it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some sliced green onions…or all three!

VEGGIE BLACK BEAN CHILI by NancyC

Makes 4 servings

  • 2 Tablespoons olive oil
  • 1 medium size sweet yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium size green bell pepper, finely chopped
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 to 1/2 teaspoon crushed red pepper (red pepper flakes)
  • 1 Tablespoon red wine vinegar
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can crushed tomatoes
  • 1/3 cup water
  • 1 (7-ounce) can chopped green chiles, drained
  • 1 (15-ounce) can whole kernel corn
  • Optional: sour cream, cheddar cheese, and/or finely sliced green onion stems, for garnish

In a large pot or Dutch oven, saute onion, garlic, and green bell pepper in oil over medium low heat for 8 to 10 minutes, until tender. Stir in chili powder, cumin, paprika, crushed red pepper, and red wine vinegar, then cook an additional 3 to 4 minutes.

Add black beans, crushed tomatoes, water, green chilies, and corn; stir ingredients together, and bring to a boil over medium-high heat; reduce heat to low and simmer for 30 to 35 minutes. Serve immediately.

Chili is one of my favorite fall and winter dishes. And I love trying new chili recipes! Do you have a favorite chili recipe you like making?

Linked to Inspire Me Monday at Create with Joy.

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Egg Nog Mini Loaves

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Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and pretty much always have some left over after Christmas. Which is great, because it gives me an excuse to bake some egg nog goodies! Like these Egg Nog Mini Loaves, for example.

After having lots of super-sweet holiday treats, I was wanting something just a little sweet, and these little loaves turned out to be just the thing! They’re moist, slightly sweet, and have a mild egg nog flavor, so even those who aren’t crazy about egg nog may like them. These mini loaves rise really nicely, too (Note: I also tried making this recipe as a 9 x 5″ loaf, but since it sunk a little in the middle, I think it works best for mini loaves, and probably muffins, too).

If you’d like to sweeten these loaves up a little more, sprinkle on a dusting of powdered sugar after they’ve cooled or add an egg nog glaze on top (try the glaze that I used on these Egg Nog Muffins).

EGG NOG MINI LOAVES by NancyC

Makes three 5 x 3″ mini loaves

  • 2 1/4 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup egg nog
  • 1/3 cup plain or vanilla Greek yogurt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract
  • Optional: Egg Nog Glaze

Preheat oven to 350˚F. Grease and flour three 5 x 3″ mini loaf pans; set aside.

In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs, egg nog, yogurt, sugar, butter, and vanilla and rum extracts, blending well. Add this mixture to dry ingredients, stirring just enough to moisten.

Pour into prepared mini loaf pans. Bake at 350˚F for 30 to 35 minutes or until toothpick inserted in center comes out clean (I baked mine for 32 minutes).

Cool loaves for 10 minutes in pans, then remove to wire rack to cool completely. If desired, glaze with Egg Nog Glaze (click here for the recipe–I’ve used it before on some egg nog muffins).

As the holidays wind down, these Egg Nog Mini Loaves are the perfect treat with some coffee or tea. Hope you had an enjoyable holiday and wishing you a safe, healthy, and happy New Year!

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Dark Chocolate Candy Cane Fudge

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If you haven’t had the chance to use up your candy canes before or on Christmas, here’s a yummy sweet treat you can make with those leftover candy canes! This Dark Chocolate Candy Cane Fudge is super-easy to make and the dark chocolate-candy cane combination tastes really great! Part of the recipe calls for heating sweetened condensed milk in a saucepan, and this works best with a nonstick saucepan (it helps prevent the sweetened condensed milk from sticking to the bottom of the pan). And be sure to stir it constantly when heating to prevent browning or burning. When I mixed the melted chocolate in with the butter and condensed milk, my mixture was not super smooth and creamy–it actually had a pretty thick consistency–but I just patted the mixture evenly in the 8″ square pan, topped it with the crushed candy canes, and it came out fine.

DARK CHOCOLATE CANDY CANE FUDGE by NancyC, adapted from Food.com

Makes an 8″ square pan of fudge

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (10-ounce) bag dark chocolate chips
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 2 Tablespoons butter, softened
  • 1/2 teaspoon peppermint extract
  • 1/3 cup crushed candy canes

Line the bottom and sides of an 8-inch square pan with parchment paper, leaving several extra inches of overhang and grease paper with butter or lightly spray with cooking spray.

Heat sweetened condensed milk in a medium nonstick saucepan, stirring constantly, until mixture just starts to bubble or almost starts to bubble (I cooked mine on medium heat for about 5 minutes–that should be long enough).

Remove from heat and add dark chocolate chips, semi-sweet chocolate chips, and butter to the sweetened condensed milk in the saucepan; cover and let sit about 3 minutes. Then add peppermint extract and stir everything until smooth. Pour or spoon into your prepared 8-inch pan (my mixture was pretty thick, so I had to spoon it in the pan and press it with a piece of waxed paper to spread it evenly). Sprinkle with crushed candy canes, slightly pressing the candy canes into the warm fudge mixture; then chill for several hours, until firm, and cut into small squares.

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I usually end up with extra candy canes after Christmas, so I love recipes like this where I can use them up in a yummy way! Have you made any good candy cane recipes this year?

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Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages!🙂

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…

CREAM CHEESE ICING

  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?

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Mini Cannoli Cups

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Here’s an easy recipe I made with Nasoya® Won Ton Wraps. I had never used these wraps before, so I was interested in trying them out when I was offered some complimentary product from Nasoya® (they also provided all-natural-won-ton-wraps_0a gift card to cover the cost of other ingredients). I decided to try a dessert-like recipe from their site called Cannoli Cups and I also created my own recipe for an appetizer, which I’ll share with you in my next post. If you’re not familiar with these Nasoya® wraps, they are all-natural and super easy to use! You can find them in the produce section next to Nasoya® tofu and other products.

I made my cannoli cups a little differently from the original recipe, making them mini-size. I also added way more chocolate chips than the original recipe–actually by mistake! For some reason I thought the original recipe called for 1 1/3 cup mini chocolate chips (it only called for 1/3 cup), so I started off adding 1 cup and mixing it into the ricotta cheese mixture before catching my mistake! But it was one of those happy mistakes, because the lightly-sweet creamy ricotta filling in these cannoli cups taste great with all those chocolate chips! And the won ton wraps make a nice little shell for this yummy filling. This recipe calls for 1 package of Nasoya® Won Ton Wraps and each 12-ounce package has about 52 wraps in it–this recipe will fill up just about all those wraps so it’s great to make for parties and other gatherings!

MINI CANNOLI CUPS adapted from Nasoya.com

Makes 48-52 cups

  • 3 cups fresh ricotta cheese (I used Part-Skim)
  • 1 1/3 cups powdered sugar
  • 1 teaspoon pure vanilla or almond extract
  • 1 cup semi-sweet mini chocolate chips, plus extra chips for sprinkling on top
  • 1 (12-ounce) package Nasoya® Won Ton Wraps

Place the ricotta cheese in a medium size mixing bowl. Stir or beat with a mixer on medium for about 2 minutes, until cheese is smooth and creamy. Add in the powdered sugar and blend well, mixing or beating until smooth.

Stir in the chocolate chips, then place in an airtight container in the refrigerator until ready to use.

Preheat oven to 350˚F. Place each won ton wrap in the base of a mini cupcake pan, pressing down to create a mini bowl. Bake for 5 minutes, then remove from oven and fill each cup with a slightly heaping 1/2 Tablespoon of filling–then return to oven for 4 to 5 more minutes, until the cups are lightly browned. Remove from oven and let cool slightly, then put on serving plate and sprinkle tops lightly with additional mini chocolate chips. Serve warm (if serving later, keep refrigerated until ready to serve, then warm them in the microwave). I prefer these warm, but you can also serve them at room temperature.

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These Mini Cannoli Cups are perfect if you’re wanting to serve something sweet and bite-sized. The other recipe I made with these wraps is a savory appetizer that I’m sure you’ll love, so look for it in my next post!