I have many questions. Questions about life. Like, if Zack and Kelly are still together. Or, what is up with Brenda and Dylan? Or, how old is Emma?
You know what I’m saying, right?
You’re also wondering about these things! Oh good. I would hate to know that I’m alone in this.
Another burning question I have, question number 4368, is this: Why is my husband not Italian? Seriously.
- What do you want for dinner, snookums?
- What about dessert, pretty boy?
- Your awesome, skinny Cannoli with Creamy Ricotta.
And that’s pretty much how our every day conversation goes. Some days both of his wishes come true. It happened two Sundays ago, and he is still talking about it.
We had spaghetti dinner with a side of cannoli. Okay, so, not really on the side, but you know what I mean.
Did you notice the word skinny up there? That’s right. They’re skinny. Well…just the shells. I think I owe you something on the skinnier side after that Beer-Battered Yogurt Fried Chicken and the Nutella French Toast.
Although, that is some really goooood french toast!
But, still. I know you’ve got a bod to show off, so cutting back on a calorie or two is understandable. It’s all about balance.
I have had this cannoli recipe for yeeeears. Remember that aerobics crazed guy, Richard Simmons? I got this recipe from his cookbook, Sweetie Pie. That was waaaaay back in the day. I know, I’m soooo 1990′s. Would you like me to bust out some Spice Girls on you? Or was Public Enemy your thing?
Couple things about my cookies.
One. As with all cannoli cookies, you will need round, metal molds. Or not. I use the handle of my round and metal spatula, serving spoon, fork…
Two, you will have to work fast to get those cookies around the molds. You may or may not burn your fingers during the process.
Three… I got nothin’.
Just go and make these as soon as you can. If I was you, that would be now!