Chocolate cannoli stuffed with roasted cherries and Kirsch (cherry liqueur) 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
- 1/3 cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter , melted
- 2 teaspoons pure vanilla extract
- 1 tablespoon cocoa powder
- 1/3 cup all-purpose flour
- 2 cups fresh cherries , pitted
- 1/3 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!