by overtimecook 140 Comments
Giveaway Closed!
Remember how I co-hosted a Rosh Hashanah blog party a couple of months ago with my friend Jessie? Well today I bring you another fabulous holiday blog party. This one is co-hosted by the one and only me and my friend Leah from Cook Kosher. I present:
A Hanukkah Blog Party!Scroll down past the party info for the most delicious dessert recipe you’ve ever tasted. No jokes. PS: in honor of Chanukah, I totally deep fried it!
Let’s get some details, shall we?
Welcome to our first ever Hanukkah Blog Party, hosted by Leah ofCook Kosherand Miriam ofOvertime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats.
To help get everyone into party mode, we have a bunch of fabulous new cookbooks to giveaway! Leave a comment on this post for your chance to win one of:
2 copies of Susie Fishbein’s new Kosher By Design Cooking Coach
(sponsored by Artscroll)Reviewed by me here.
2 copies of Leah Schapira’s Fresh & Easy Kosher Cooking
(sponsored by Artscroll)Reviewed by me here.
2 copies of Esther Deutch’s CHIC Made Simple
(sponsored by the author)Reviewed by me here.
Giveaway ends at 11:59 PM on Sunday, December 16th. Limit one entry per person per blog, so visit the other blogs for extra chances to win!
Prizes can only be shipped within the US. Entries must be accompanied by a valid email address in order to qualify.
How to enter: Leave a comment on this post telling me what your favorite fried treat is!
This is the second of many fabulous Holiday Blog Parties. If you would like to be added to the mailing list to participate in future parties, please emailholidayblogparties@gmail.com
Scroll past the recipe for lots of other amazing chanuka recipes!
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And now let’s talk Cannoli.
Sometimes I feel like it’s a very good thing that I don’t have an Italian granmother, because she might be really angry at me for calling this recipe a cannoli. I am pretty sure that arealitalian would be completely scandalized by the concept of a shortcut in cannoli making. But let’s get real, shall we? I am not Italian. I don’t possess a pasta roller, nor do I possess the energy or time to sit there rolling out cannoli dough as thin as pasta withnothing but my rolling pin.And y’all know how I am totally not into buying premade things, but I made an exception here. You’re going to be deep frying the dough, and you’re going to make a dreamy-creamy-sinfully amazing filling, nobody will complain if you start with something out of your grocery’s freezer. My secret: wonton wrappers! You got it! They are already super thin, and they fry up really nicely (just ask your local Asian restaurant). Trust me. You will completely rethink cannoli once you try this.
Now let’s talk filling. I have made “cannoli” in the past (using store bought wafer “shells” and filled them with lightly sweetened whipped cream. But this time I decided to take things a step further. I made the mostamazingmousse filling for these. I don’t know that there are adequate words in the English language to describe this filling, so make it and you will see what I am talking about.
Shortcut Cannoli Shells:
Ingredients:
canola oil, for frying
45-50 wonton wrappers
melted chocolate, for garnish, optional
special equipment: 2 xCannoli Forms, Set of Four
Instructions:
Heat about 2-3 inches of oil in a deep frying pan over medium heat.
Meanwhile, prepare the cannoli shells: wrap a wonton wrapper around a cannoli form tightly. Dip your finger in water and rub along the edges. Press well to seal. (If the wrapper isn’t tight enough, or the seam isn’t sealed well enough, the shell will open while frying.) Repeat with all remaining cannoli forms.
Before frying, test that the oil is hot enough. Place a small piece of wonton wrapper in the oil- if it rises immediately it’s ready for frying.
Fry 3-4 cannoli at a time, depending on the size of your frying pan. Don’t overcrowd the pan or they will open. Fry the cannoli for a couple of minutes (about 2-4) until they are golden brown. Remove from pan and place on paper towel to drain the oil, then set aside to cool. When cooled enough to handle, gently remove the cannoli from the form, and repeat with the remaining wrappers.
Once all cannoli have been fried, cooled and removed from the forms, dip the ends in melted chocolate, if desired. Place the dipped cannoli shells on parchment paper to set.
At this point you can store the shells in an airtight container for a day or two, or even freeze for later use. Or you can fill immediately, but then you need to serve the within a couple of hours.
Chocolate (Nutella) Mousse
Adapted from My Baking Addiction
Ingredients:
1 cup whipping cream or rich’s whip
3/4 cup chocolate hazelnut spread such as Nutella or for a non-dairy option use Schneider’s Delinut
8 ounces cream cheese
1 teaspoon vanilla
optional 1/2 cup additional cream, for garnish/serving
Instructions:
In the bowl of your electric mixer, using the whisk attachment, beat the cream or whip until stiff. (If using extra for garnish, you can whip it together to save time.) Remove whipped cream from mixer and set aside.
In the bowl of the electric mixer (no need to wash it between this and the previous use) beat together the chocolate-hazelnut spread, cream cheese and vanilla until combined.
Using a rubber spatula, gently fold in the cream (if whipped extra for garnish only use 2/3 of the total amount). Stir gently until all of the cream has been incorporated.
Within a couple of hours before serving the cannoli, fill the shells with the mousse. To get the look in the picture, fit a piping bag with a Wilton 1M piping tip and fill it with mousse. Pipe some mouse in to one end of the cannoli shell, ending with a nice tip, then turn around a fill the other end, again ending in a nice tip. Otherwise, just place the mousse in a bag, snip off the end, and pipe it into the shells.
Serve the cannoli within a few hours of filling them, alongside the reserved whipped cream.
And of course, enjoy!
Stop by the other blogs and check out these Chanukah Themed Recipes:
Latkes:
Jamie from Joy of Kosher madeZucchini Latkes with Tzatziki
Daniel from Peikes Cookbook madePotato andFennel Latkes Fried in Duck Fat WithChinese Five Spice Apple Sauce
Susan from The Girl in the Little Red Kitchen madeSquash and Potato Latkes
Samantha from The Little Ferraro Kitchen made RubyRed Beet Latkes with Cumin
Nechamah fromTIforOA Food Ideas madeHealthy Oatmeal Latkes
Liz from The Lemon Bowl madeTraditional Potato Latkes
Melanie from From Fast Food to Fresh Food made(I Can’t Believe They’re Crispy!) Baked Latkes
Laura from Mother Would Know madeThree Variations of Sweet and Savory Latkes
Sarah from Crispy Bits and Burnt Ends madeKimchee Latkes
Shulie from Food Wanderings madeBaked Panko Sweet Potato Leek Latkes
Donuts and Desserts:
Miriam from Overtime Cook madeShortcut Cannoli with Chocolate Mousse Filling
Leah from Cook Kosher made5 Minute Donuts
Estee from The Kosher Scoop madeTropical Fruit Fritters
Melinda from Kitchen-Tested madeSweet Steamed Buns
Amy from What Jew Wanna Eat madeHomemade Dark Chocolate Sea Salt Gelt
Avidan from Baking It Up As I Go Along madeOrange Olive Oil Cake
Tali from More Quiche Please madeGlazed Chocolate Donut Holes
Amital from Organized Jewish Home madeMom’s Sour Cream Sugar Cookies
Princess Lea from The Frumanista madeTúrógombóc
Stephanie and Jessica from The Kosher Foodies madeBeignets
Gigi from Gigi’s Kitchen madeBunuelos: Mini Powdered Cheese Donuts
Esther from Esther O Designs madeEdible Menorahs
Patti from No Bacon Here madeHanukkah Oreo Balls
Shoshana from Couldn’t Be Parve madeChurros con Chocolate
Shaindy from My Happily Hectic Life madeInside Out Apple Crisp
Eve from Gluten Free Nosh madeGluten-Free Hanukkah Sugar Cookies
The Gluten Free maven madeGluten Free Vegan Cake Donuts
Amy from Baking and Mistaking madeMini Cream-Filled French Beignets
Sarah from Food, Words, Photos madeChocolate Peanut Butter Cookies
Victoria fromItsy Bitsy Balebusta madePure Vanilla Donuts
Vicky and Ruth from May I Have That Recipe madeDulce de Leche and Eggnog cream filled mini sufganiot
Dena from Oh You Cook madePoached Pears in Pomegranate Sauce
Michele from Kosher Treif Cooking madeTiramisu Cheessecake
Sharon from FashionIsha madeSparkly Chanukah Cookies
Appetizers, Soups, Sauces, Drinks and other Hanukkah Food:
Laura from Pragmatic Attic madeCaramel Spice Applesauce
Jessie from Bread and Butter madeHoney Spiced Hanukkah Martini
G6 from Guess Who’s Coming 2 Dinner madeSweet Potato Leek Soup
Claire from I Love Soup madeSweet Potato, Coconut & Lemongrass Soup
Jennifer from Juanita’s Cocina madeKugel
Liz from Kosher Like Me madeReady, Stuff Roll!
Shelley from The Kosher Home madeHanukkah Crafts and Printables
Yosef from This American Bite madeZaatar, Garlic & Olive Oil Popcorn
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Aren’t these the most beautiful and delicious looking little treats? You knowyou want to make them! Thank you, as always, for stopping by, and make sure to enter my giveaway, then click on all the links above for more amazing recipes and lots of chances to win! Happy Chanukkah, Hanukkah, or however else you say it to all my Jewish Friends and readers! -Miriam PS- come back soon for a super cool latke recipe!