Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
No-One Will Believe You Made This At Home!
So, let’s talk cannolis. Those lightly fried pastries filled with mascarpone cream and topped with chocolate chips and maybe a squirt of whipped cream. Yeah, I love them too! One of the best experiences I had with them was in New York City. We stopped in a bakery when strolling through one of the many boroughs and got a true, Italian version along with an espresso. It is a night I will never forget. Another great memory was back home in my old stomping ground, there was a little bakery down the street that my nana walked me to as a kid and she’d let me pick one thing from the display case.
It was always a cannoli! Nothing matched it. Funny how we associate food with memories, isn’t it? When I found this cake I knew I’d love it, and I envisioned it disappearing into happy mouths. That’s exactly how it went down.
It’s amazing how food brings back so many fond memories from childhood. What are some of your favorite foods and recipes from your youth? Tell me in the comments 🙂
Recipe and photo courtesy of Cakes Cottage.
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Quick Tip: What could go better with cannoli cake than a fresh cup o’ joe?