Monday, February 17, 2014


This breakfast was delicious!  We noticed that we liked the way the canoli cream tasted better the next day so I would recommend making the cream the night before and letting it sit in the fridge.  Next time I want to try these using cake mix as the waffle batter.  These were a huge hit and very filling!  I used a Belgian waffle maker for this recipe and made 4 waffles.

Cannoli Cream

1 cup ricotta cheese
1/4 cup powdered sugar (maybe a tad more if you like it sweet)
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

2 cups bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
sprinkle of additional chocolate chips, if desired

Combine all ingredients for canoli cream and mix well with a fork.  If possible, do this the night before and refrigerate until waffles are ready.

Whisk together all ingredients for waffles.  Set waffle iron to med/high and just before you're ready to put batter on, spray top and bottom of iron with cooking spray.  Scoop about 3/4 cup of batter into center of waffle iron.  (I use a 1 cup scoop and just make sure it's not filled to the top).

Each waffle should be done in about 2 minutes and 30 seconds.  Once done, dollop canoli cream on top and sprinkle with additional powdered sugar and chocolate chips, if desired.

Recipe for canoli cream from:
*we liked this french toast recipe but enjoyed the waffles more.  The things we didn't like about the french toast was that both sides of the bread should have been dipped and cooked in the pan and then assemble the sandwich because if you don't the inside halves of the bread aren't done and just don't taste right with the filling.  Another thing we didn't like was the egg flavor with the filling, it tasted like fried eggs with the cannoli cream and I wasn't a fan...

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