Remember last week when I mentioned I kind of went cannoli-crazy in New York??
Well, it’s official: I went cannoli crazy.
Turns out, the stupid things have been on my mind a little much lately, along with trying to scrape up nickels to save for an apartment (or at this point, just a nice cardboard box) in NYC.
In reality though, New York would make me hideously overweight and horribly broke. I could not be in such close proximity to excellent food and amazing shopping without throwing my life savings out the window of a speeding taxi in a crazy, frivolous attempt to be a true New Yorker.
I just wanna be like you guyyyyysss.
I’ll give up my perpetual California-girl tan (hahahahhaa juuuust kidding, I am never tan). I’ll give up all the bikini tops and Daisy Dukes in the world. I’ll sell my car in favor of taking public transportation. I’ll trade fish tacos for NY hot dogs and pizza any day of the week. I’ll give up surfing the waves to surfing the subway. I’ll give up living next door to a movie star for living in an apartment the size of a closet. I’ll give up saying “dude” and “hella” and all the other stereotypical California slang that makes everyone else look at us weird. I’ll even start watching YOUR version of the Real Housewives even though I have previously always had a slant for my California wives. I’ll give it all up for youuuuu, New York! Just accept meeeeeee.
In addition to my groveling, I made some New Yorker-approved nuggets of the French toast variety, stuffed with the cannoli-innards variety. I call them Cannoli-Filled French Toast Nuggets or “YUMMY” for short.
- 1 egg
- ¼ tsp cinnamon
- 1 & ½ tsp vanilla extract, divided
- 4 Tbsp fat-free or low-fat ricotta
- ½-3/4 tsp sugar, to taste
- 2 hot dog buns
- 2 tsp butter
- 2 Tbsp miniature chocolate chips (depending on your taste)
- 1 tsp powdered sugar
- First, mix the egg, cinnamon and half teaspoon of the vanilla together in a small bowl; set aside.
- In another small bowl, combine the ricotta, remaining teaspoon of vanilla, sugar and chocolate chips with a spoon until mixed well.
- Open the buns lengthwise, careful not to fully separate the halves of each bun. Spoon the ricotta mixture into the bottom of the bun. Gently press the bun back together over the filling. Very carefully, slice the buns into four nuggets. You should now have 8 nuggets.
- Heat a medium skillet to medium-high heat. Add the butter to coat the pan. While butter melts, dip each nugget into the egg mixture, coating completely and allowing excess egg mixture to drip off. Place the nuggets into the sizzling pan and cook about 5-6 minutes, rotating the nuggets to brown on each side, until toasted and golden on all sides.
- Remove from the heat and sprinkle with powdered sugar. If desired, top with maple syrup or chocolate sauce and whipped cream! To lower calories, you may also use light or whole wheat hot dog buns, or replace the egg with an egg substitute.
I actually made these nuggets before I had made the cones, and my family flipped for them! They loved the unexpected gooey cannoli filling inside of each perfectly browned, perfectly spiced nugget. If the cannoli filling leaks into the pan, that’s okay! It only caramelizes a little and it’s nothing to worry about. The nuggets are SO good.. consider adding more cinnamon to suit your tastes, or even add a pinch to the ricotta mixture for a spicier filling.
Now if only I could pay my future landlord in cannoli nuggets…
Have a great Friday!!