Remember my last post about the "classy" Steel City Roller Derby tailgate with 101 Achievements bloggers, Jenn and Michael? Jenn asked for the recipe for the dessert I brought along - Chocolate Candied Orange Cannoli Jars With Drunken Cherries. Glad to oblige, Jenn!
Besides being an easy riff on cannolis, what I love about this super simple recipe is that it travels beautifully for picnics and tailgates. Screw the lid on the jar and go...unscrew the lid and enjoy! The other thing I love is that I get the taste and spirit of a cannoli without the gluten or bother of making cannoli shells!
There are lots of Steelers, college and high school football games coming up...maybe a new dessert for your very own tailgate this fall? Here ya go, Jenn!
Chocolate Candied Orange Cannoli Jars
with Drunken Cherries - Gluten Free Version
- 7 Pamela's Chocolate Chocolate Chip cookies for the gluten free version (or another similar gluten FULL cookie, if gluten isn't an issue) - crumble 1 into dust and reserve to garnish the tops - you may need a few extra to accommodate for snacking
- 8 oz ricotta cheese
- 8 oz mascarpone
- 1/2 C powdered sugar
- 1 t vanilla extract - the REAL stuff, not that imitation crap
- 1/2 t cinnamon - I use Vietnamese cinnamon from Penzey's...love this kind
- 1/3 C mini chocolate chips
- 3 - 3" X 1" strips of candied orange peel, finely diced (see method below)
- 24 Luxardo or Amarena cherries or homemade boozy cherries, drain well & patted dry - leave 6 whole and cut the rest in half (I use Fabbri Amarena cherries that I order from Amazon - keep these on hand for Manhattans, etc....or midnight snacking!)
- 6 1/2 pint jelly jars
In a medium mixing bowl with an electric mixer, beat the ricotta, mascarpone, powdered sugar, vanilla and cinnamon until smooth. Gently fold in the mini chocolate chips and candied orange peel.
Assembly: In the bottom of each jelly jar crumble 1/2 a cookie, then a heaping tablespoon of cannoli filling, 3 cherry halves, then crumble the other 1/2 of the cookie, another heaping tablespoon of cannoli filling, then sprinkle lightly with cookie dust and press the whole cherry into the top firmly, but perkily standing out. Screw on the tops and pop into the fridge overnight. Serve the next day straight out of the jar!
Candied orange peel: First use your harp style veggie peeler to make 4 strips (3" x 1" approx - or the equivalent) from an orange - the orange part only, no white. Set aside. Then make a simple syrup of 1/2 C sugar and 1/2 C water. Bring to boil, stir to dissolve the sugar and reduce heat to a simmer. Add the orange peel and simmer several minutes. Turn off heat and let cool. Use the peel for the above recipe and use the orange simple syrup that's left for a cocktail!