I came to the realization yesterday that I inherited an extra-buying problem.
I don’t mean ‘extra-buying’ as in I have a major buying problem. I mean ‘extra-buying’ as in I like buying extra of everything.
For some reason when I go shopping, I neglect to remember that I have a closet full of dresses. So as I continue to buy more and more, they continue to stock-pile more and more.
Granted, I’m not buying the same dress over and over, and not even the same type of dress over and over, but for someone who loves dresses A LOT but wears them less so, it’s kind of stupid to buy so many dresses “just because I love them!”
However, the realization that this trait is inherited came from cleaning our hall closet.
For months it’s been teeter-tottering full of products spilling out of each basket and every crevice. For awhile we managed to stuff it to the gills, shoving things in random places and hoping for the best. But it got to the point that my closet became ill and started upchucking random shampoos and travel sized soaps and started swallowing full packages of razors.
It was time for an intervention.
So, I cleaned it out and to my shock and dismay, found that our family enjoys stock-piling miniature toothpastes. We had more than ten and no less than fifteen, from tartar protection to minty fresh to everything in between.
Likewise, we also enjoy having as many bottles of DEET spray, sunscreen and, no thanks to me, an excess of Bath & Body Works shower-gels, many brand new and some half-full.
Also, you can now find your favorite Bath & Body Works anti-bac gels in our home. I guarantee we have your favorite flavor and ones you didn’t know they’d sold.
Now before I make us sound like hoarders, hold up. We’re not. We just happen to love smelling good so much that we buy in excess. Also, cleaning your teeth is important and having enough toothpaste to survive a zombie apocalypse is good inspiration to continue our oral heath care.
No comment on the excessive dress part, except that looking cute helps build self-esteem and I enjoy the twirliness of dresses enough to warrant having over twenty in my closet.
We know what we like, okay?
And our family likes cannolis. Actually, now we like cannolis since prior to this post, no one had ever had one except my dad during his Boston trip. Can you believe we’d never had a cannoli? It seems almost as blasphemous as hoarding bug spray, but a worse offense.
Cannolis have a rich yet light cream in the middle and a crunchy, texture-licious shell. These Mini Cannoli Cups also have those qualities, in addition to a sweet spiciness from cinnamon and sugar, a sprinkling of toasted slivered almonds, and some mini chocolate chips because chocolate is vital to cannoli goodness.
My family loved them, and I know yours will too!
Mini Cannoli Cups *slightly adapted from Cooking with Sugar
For the cups:
1 pkg refrigerated pie crusts
1 Tablespoon butter, melted
1/4 cup cinnamon sugar
For Ricotta Cream filling:
1 container (15 oz) part-skim ricotta
1/2 cup powdered sugar
2 Tablespoons white sugar
1/2 tsp vanilla extract
3/4 cup toasted slivered almonds
3/4 cup mini chocolate chips
Cinnamon sugar, for dusting
Powdered sugar, optional
1. First, prepare your filling. In a medium bowl, blend together the ricotta, powdered sugar, white sugar and vanilla until blended and relatively smooth. Refrigerate loosely covered until ready to pipe into the cups.
2. Preheat your oven to 425 degrees F. Liberally spray about 16-18 cavities in a mini muffin tin and set aside.
3. On a flat work-space, roll out the pie crusts and brush liberally with the melted butter; sprinkle the pie dough with the cinnamon sugar and rub it into the dough with your hands. Using a small biscuit cutter or a small-mouthed cup (no more than 2″ diameter), cut out circles in the pie shell. Press the circle of dough down and up the sides of the cavities in the muffin tin.
4. Bake the shells for approx. 10 minutes or until golden and cooked thoroughly. Allow them to sit in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
5. Once cooled, pipe the mixture into the pie cups. Sprinkle the filled cups with the toasted almonds, mini chips & cinnamon sugar. Serve immediately, as the cups get soggy after awhile. You can also prepare the filling and cups in advance and fill right before service.
Have a wonderful day!!