Pumpkin Cannoli

If you visited my blog yesterday you saw my post for a Slow Cooker Pumpkin Spice White Hot Chocolate (YUM!) and I mentioned these Pumpkin Cannoli in that post. Today I am sharing the recipe with you. Sometimes with one can of pumpkin puree you can enjoy 2 or 3 delicious treats.

Pumpkin Cannoli

Ingredients:

4 large cannoli shells

1 cup whole milk ricotta cheese

1/3 cup confectioners’ sugar

1/2 cup pumpkin puree

1/2 teaspoon pumpkin pie spice

Directions:

Fold the ricotta cheese, sugar, pumpkin puree and pumpkin pie spice together in a medium bowl until well blended. Transfer the mixture to a large piping bag (or a gallon size resealable bag) and snip a half inch hole at the end (or corner) of the bag and pipe the mixture into both ends of the cannoli shells. Dust with confectioner’ sugar and enjoy.

Recipe from Rachael Ray Magazine

Slow Cooker Sunday: Pumpkin Spice White Hot Chocolate

You may be wondering why I would take the time to make hot chocolate in a slow cooker when I could easily just make it on the stove. Well, I saw a video on Instagram one day for it and thought it would be a nice treat, which it was. It was also a good excuse to use some white chocolate chips I had and to use leftover pumpkin puree I had from making Pumpkin Cannoli. All pretty good excuses in my book!

In my slow cooker I added whole milk, white chocolate chips, pumpkin puree, cinnamon sticks, vanilla extract, ground ginger and freshly grated nutmeg. Trust me, it’s worth using freshly grated nutmeg as opposed to the powder form. Ground nutmeg can sometimes leave a pungent flavor, but, using freshly grated nutmeg eliminates that. After giving all of my ingredients a good stir, I set my slow cooker to low and let it cook for 2-3 hours. For the first hour, I gave the mixture a good stir every 10 minutes to make sure the chocolate was melting and to evenly distribute all of the ingredients. As an aside, is it still right to say cook when it comes to making hot chocolate? Or, maybe I should say simmer? Hmmmm???

I enjoyed it topped with whipped cream and freshly grated nutmeg and a cinnamon stick as a garnish/stirrer. I actually used one of the cinnamon sticks that I added to the slow cooker. This is the perfect autumn warm-me-up beverage. Or, thinking ahead, an ideal complement to your Thanksgiving desserts. You could easily double or triple the recipe for a large group of people.

If you’re curious about the Pumpkin Cannoli recipe check back tomorrow!

Slow Cooker Pumpkin Spice White Hot Chocolate

Ingredients:

4 cups whole milk

1 cup white chocolate chips

1/4 cup pumpkin puree

4 cinnamon sticks, additional sticks for garnish

2 teaspoons vanilla extract

1/8 teaspoon ground ginger

1 teaspoon freshly grated nutmeg, plus more for topping

Whipped cream

Directions:

Combine the milk, chocolate chips, pumpkin, cinnamon sticks, vanilla, ginger and nutmeg in a slow cooker and stir together.

Heat on low for 2-3 hours, stirring every 10 minutes for the first hour to stir in the melted chocolate. And occasionally after that.

Serve in mugs, topped with topped whipped cream and freshly grated nutmeg. Add a cinnamon stick that can be used as a stirrer in case the pumpkin settles.

Chocolate Roll Cake with a Pumpkin Mousse Filling

In my opinion chocolate and pumpkin go together as well as chocolate and peanut butter. I say this because I’ve made a few desserts that have used this combination and they all turned out delish – Pumpkin Brownie Swirl Pie and Chocolate Pumpkin Crepe Cake. There was also the Pumpkin Chocolate Brownies I made that tasted good but required a vast amount of ingredients and ended up being undercooked in the middle. I may have to revisit that recipe since it did taste good but just needed some tweaking. So, it should be of no surprise that I finally decided to make a simple chocolate cake with a pumpkin filling. Well, not completely simple, a Chocolate Roll Cake, which is easy to create but just looks fancier than your everyday layer cake.

Using a devil’s food cake mix, I made the chocolate cake in a jelly roll pan. While it was baking I prepped a clean kitchen towel by sprinkling it with confectioners’ sugar. Once the cake was finished baking I immediately flipped it on to the towel and rolled the cake along with the towel from one short end to the other and placed it on a wire rack to cool for an hour.

While the cake was cooling I made the pumpkin spice mousse and refrigerated it. This is the same mousse I used as a filling for the spice cupcakes I posted about almost two weeks ago. Unfortunately this was my last box of Pumpkin Spice Jell-O pudding mix. I have searched and just haven’t been able to find it at any of my local supermarkets. I’m not giving up hope though. As an aside, if you’re not a pumpkin fan or can’t find the flavor by you as well use another flavor of Jell-O  pudding. The recipe and directions are the same. I went on their website and was surprised to learn of all the flavors they make that I have never seen in the supermarket – cheesecake, red velvet, coconut and strawberry crème just to name a few. Here’s a link to the complete selection.

Once the cake had cooled I unrolled it and spread the pumpkin spice mousse on it leaving a small border around the edges so the mousse wouldn’t spill out when I rolled the cake once again. I used most of the mousse. I then rolled the cake again (without the towel). Placed it on a serving dish and sifted confectioners’ sugar over it. Now, as you can see my cake did break a bit when I re-rolled it. If this happens don’t despair just position the cake on your serving dish with that side down.

And when I sliced into it you barely noticed the tear. The roll design was still visible and more importantly the cake and mousse tasted delicious and that’s what really matters!

Chocolate Roll Cake with a Pumpkin Spice Mousse Filling

Ingredients:
For the cake:

1 box of Devil’s food cake mix

6 eggs

1/2 cup water

1/4 cup vegetable oil

1 tablespoon confectioners’ sugar

For the Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Directions:

Heat oven to 375 F. Line the bottom of a 15x10x1-inch (Jelly Roll Pan) pan with foil or waxed paper, spray with baking spray.

In a large bowl beat the eggs with an electric mixer on high until the eggs are thick and lemon colored, about 5 minutes. Add the cake mix, water and oil and beat on low speed for 30 seconds, then on medium speed for 1 minutes. Pour about 2 3/4 – 3 cups of the batter into the prepared pan. Use the remaining batter to make cupcakes, or as you wish.

Bake 14 to 16 minutes, or until the cake springs back when lightly touched in the center. Turn the cake out on a clean kitchen towel sprinkled with the confectioners’ sugar. While the cake is still hot, carefully roll up the cake and towel together from one shorter end to the other. Cool completely on a wire rack for 1 hour.

While the cake is cooking make the mousse. Combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

After an hour, unroll the cake carefully and remove the towel. Spread the pumpkin spice mousse evenly over the cake and roll it up once again. Dust with confectioners’ sugar and enjoy!

Recipe for cake from Betty Crocker