Cannolis

Ingredients

     Shells

     + 2 1/2 cups flrou

     + 1 1/2 eggs plus 2 yolks
     + 1/4 cup melted butter
     + 1/2 cup marsala
     + 1 egg white, beaten
     + oil, for frying

     Filling     + 1 lb whole milk ricotta, drained
     + 3 Tbsp confectioner’s sugar
     + 1/4 lemon, juiced (optional)
     + 1/2 tsp vanilla (optional)
     + 2 tsp orange rind, grated (optional)
     + mini chocolate chips

Recipe

     + make the shells: place the flour on a work surface and make a well in the center. place eggs, yolks, butter and marsala in the well and combine with a fork. gradually incorporate the flour, little by little. knead the dough until smooth, about 10 minutes. let rest, covered with a damp cloth, about 30 minutes in the refrigerator. roll the dough very thin and cut into 4-inch circles (i used a tupperware lid)

     + loosely wrap the dough circles around the cannoli tubes and seal the overlap with beaten egg white. deep fry at 325F until golden brown. remove from oil and carefully slide off the tubes. cool on a wire rack.

     + for the filling, drain the ricotta in a cheesecloth-lined colander in the refrigerator for at least an hour (overnight works best). whip in the confectioner’s sugar with a fork. just adding sugar keeps the ricotta flavor very pure, but for a more varied flavor, add the lemon juice, vanilla and orange rind.

     + in a pasty bag (or a sandwich bag with the corner snipped), pipe the filling into the shells just before serving. sprinkle with chocolate chips and dust with confectioner’s sugar.

source: cooksandbakersanonymous.tumblr.com/

Donuts

Ingredients

     + 2 packages refrigerated buttermilk biscuits (small)

     + 5 cups vegetable oil

     + icing: 

     + vanilla (donut) glaze

     + 1 cup powdered sugar

     + 3 tablespoons milk

     + 3/4 teaspoons vanilla extract

     + chocolate (donut) frosting

     + 1/3 cup semi-sweet chocolate chips (or simple pieces of chocolate)

     + 1/2 cup cholate frosting

     + cinnamon sugar donut coating

     + 1 cup sugar

     + 1 and a half tablespoon cinnamon

Recipe  

     + Pre heat oil in a skillet or electric counter-top fryer to 365°F.
     + Open biscuit package, round the edges of biscuits and poke a hole in each one. Lay biscuits on a tray or plate.
     + Place biscuits one by one in hot oil. With a skewer or tongs, check the color of the underside of each biscuit and turn when they reach the desired light golden brown colour (approx. 35 to 45 seconds). Check the bottom again and remove donuts when they have evenly browned on both sides.    
     + Drain donuts on a baking rack for 5 to 6 minutes and dip in glaze or desired topping. If sprinkles are to be applied do so before icing or glaze dries. 
     
     + Vanilla Donut Glaze - in a small mixing bowl, combine all ingredients and whisk with a wire whip until well blended. 
     + Chocolate Donut Frosting - in a glass mixing bowl, heat chocolate chips in microwave until melted. Add frosting and whisk with a wire whip until smooth. Reheat for a few seconds until frosting is slightly runny. Thicker frosting will translate to thicker coverage on donuts. To thin frosting, reheat periodically.
     + Cinnamon Sugar Donut Coating - combine all ingredients. 


source: ifood.tv