Chocolate cannoli stuffed with roasted cherries and Kirsch whipped cream.
Do you know what happens when OXO Tools and Northwest Cherries come together? Complete awesomeness, of course!
Aaaaand a 10-pound Cherry Challenge.
Hear this. I received 10 pounds of cherries… no, not a typo. 10 – as in T.E.N.
I know! Lucky dog!!
In fact, it wasn’t just me. 20+ other bloggers were just as lucky as me to be included in this challenge. (See all the participants below)
I wonder how many of them broke into a song when the cherries arrived…
When I saw the box on my front door step, I let my hair down, shook it up a bit, teased it, reached for the Aqua Net and I sang! She’s mah cherreh pie, cool drink of water, such a sweet surprise! Tastes so good, make a grown man cry, sweet cherreh piiiiiie!
We were also sent this really cool OXO 9-Piece Nesting Bowls and Colanders Set. My cherries fit perfectly in them! I also got to use my OXO cherry pitter and my OXO 11-lb. food scale.
No joke, the hubs and I were SO ready to pass a bag of cherries to each member of this little family of four and just go at ‘em! The cherries were so good! Dark, sweet, and perfectly ripe.
I am telling you, if it wasn’t for this challenge, these Black Forest Cannoli may not have happened – we would’ve inhaled each one of those cherries, and have the cherry stains to prove it. 10 elbees in mah belleh of sweet, juicy cherries!
However, I am really glad we didn’t do that because the cannoli were just plain incredible. Imagine a thin, chocolate cookie stuffed with roasted cherries and whipped cream! Boozy whipped cream, that is. LOVES IT!
Of course I didn’t use up all 10 pounds for just cannoli… I did a few other things. Like, stuffed my belly. And made cherry jam. And one other recipe that I will feature in the coming days.
Until then, let’s just say that I don’t know what happened to the other 6+ pounds…
P.S. Right now, at this very moment, I’m relaxing with a glass of Moscato and a pound of cherries. This is the life!
- 2 large egg whites
- ⅓ cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- 2 teaspoons pure vanilla extract
- 1 tablespoon cocoa powder
- ⅓ cup all-purpose flour
- 2 cups fresh cherries, pitted
- ⅓ cup sugar
- 2 teaspoons cornstarch
- 1 cup chilled heavy whipping cream
- 1 tablespoon kirsch
- 1 cup powdered sugar
- Preheat oven to 375.
- Lightly grease two baking sheets with baking spray; set aside.
- In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
- Add in cocoa powder and flour; continue to whisk until smooth, and no lumps appear.
- Spoon 4 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each, spacing cookies 3 inches apart.
- With the back of the spoon, spread each cookie to about 4-inch diameter.
- Bake for 6 to 7 minutes, or until edges begin to brown.
- Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
- Set cookies seam-side down and let cool.
- Preheat oven to 400.
- Combine cherries, sugar, and cornstarch in a mixing bowl and toss to mix.
- Transfer to a baking pan/dish.
- Roast for 40 to 45 minutes, or until juices are bubbly, stirring every 15 minutes.
- Let cool completely and put in fridge until ready to use.
- Combine chilled heavy whipping cream, Kirsch, and powdered sugar in your mixer's bowl.
- Beat the mixture until stiff peaks form; chill until ready to use.
- Evenly divide roasted cherries and stuff into each cannoli shell.
- Spoon the prepared whipped cream into a pastry bag fitted with a star tip and pipe filling into cannoli shells.
Looking for more cherry inspiration? Check out the rest of the #10lbCherryChallenge Participants!