Desserts

Crème Brûlée Ice Cream

December 4, 2017

 I was struck with a little afternoon-inspiration and magic was made! Think crème brûlée done Cold Stone’s style—over a frozen slab with swirls and whirls of creamy, crunchy, brûlée goodness! With no time to waist, let’s dive in!

Starting with a simple vanilla custard (recipe below)…

…add a spoonful of sugar (or two).

Using a kitchen torch…

…carefully brûlée the sugar until it is golden and crunchy.

Once you have a layer of crunchy sugar…

Slap on a few scoops of homemade vanilla bean ice cream (recipe below).

Store bought works too if you’re in a pinch!

Let the chopping, flopping, and mixing begin!

It’ll be hard to resist not digging in early…

…but why deny yourself? Ain’t nobody got time for that!

Once mixed well, scoop into a serving dish.

The layers are unreal!

For a little something extra slap on a spoonful of the custard and a sprinkle of sugar.

Let the brûlée magic begin again!

All that’s left to do…

…is thoroughly ENJOY!

Crème Brulee

Crème Brulee

Ingredients

    Ice Cream Base:
  • 1 cup Cream
  • 1/2 cup Brown Sugar
  • 1 tbsp Vanilla Bean Paste
  • 1/2 tsp Salt
  • 4 Egg Yolks
  • Vanilla Custard:
  • 6 Egg Yolks
  • 1/4 cup Cream
  • 3/4 cup Sugar
  • 1 tbsp Vanilla Bean Paste

Instructions

    Ice Cream Base:
  1. In a medium sauce pot, add in the cream, brown sugar, vanilla, and a pinch of salt then bring to a simmer.
  2. In a mixing bowl pour the hot cream over the egg yolks while constantly whisking then return the mixture back to the sauce pot and slowly bring it to a very light simmer while continuing to whisk. Transfer to a bowl and chill to 40ºf in the fridge.
  3. When the the ice cream base has chilled transfer it to a ice cream machine and wait for the magic to happen… I usually churn mine in a kitchen aid mixer fitted with an ice cream attachment, but there are many ways to accomplish a cold creamy ice cream texture by hand or by machine. As soon as its done whipping up, put the finished ice cream into another container, cover with plastic and freeze for at least 3 hours.
  4. Vanilla Custard:
  5. The custard recipe is pretty close to the ice cream base except the ratio of egg yolks is higher. So, in a mixing bowl add in the second batch of egg yolks, cream, sugar, and more vanilla then putt on a pot of boiling water or “double boiler” until it reaches 170ºf while continually whisking.
  6. Once the custard has thickened up, remove the bowl from the heat, cover the top with plastic and refrigerate for 2 hours or until it’s set up.
  7. As soon as the custard has congealed or thickened up in the fridge, get your frozen marble out of the freezer and onto a countertop, spoon a few dollops of custard on the cold board, douse with sugar, torch until thoroughly caramelized or if you don’t have a torch just brûlée the custard in a separate container under the broiler. Once the sugar has turned into a dark caramel, add in a few giant scoops of ice cream, mix, serve, enjoy!
http://www.byrontalbott.com/creme-brulee-ice-cream/

| Left: Marble Slab | Middle: Staub Bowl | Right: KitchenAid Ice Cream Maker |
 
 
Main Course

Spinach Artichoke Sliders

December 1, 2017

This one goes out to all the spinach & artichoke fans that are tired of not knowing whether or not you’re getting enough artichoke in every bite. No reason to waste any time—let’s dive into it!

Begin by making a simple bechamel sauce. In a small sauce pan on medium to low heat add 2 tbsp of butter…

…1 tbsp of minced onion…

…1 clove of minced garlic…

…1 tsp of chopped rosemary and thyme…

…1/2 tsp of lemon zest…

…and 1 tbsp of flour.

Constantly stir for 2 minutes before adding in 1/4 cup blend of cream and milk mixture (50/50 blend)…

…a pinch of salt and pepper to taste…

…1 tbsp of grated parmesan…

…and 1 tbsp of cream cheese.

Stir until the sauce begins to simmer and then remove from heat.

Remove the leaves of 3 cooked and cooled artichokes, saving the hearts and using the leaves for a separate recipe of your choice—today it’s all about the artichoke hearts!

Remove the fibrous center of the artichoke…

…and cut just below the round heart to remove the stems.

Taking the patty like hearts, add them to a small mixing bowl along with a drizzle of olive oil…

…fresh rosemary (finely chopped)…

…lemons zest…

…salt…

…and pepper. Give them a few tosses and set aside.

Slice up a thin baguette…

…drizzle with oil…

…salt and pepper.

Heat up a large griddle or pan on high heat and transfer the read and marinated artichoke hearts to the heat.

Allow the artichokes to slightly char before flipping.

Add a small slice of Swiss cheese onto the flipped artichoke hearts.

Sear the bread until one side is a toasty golden brown and then remove from heat.

Allow the cheese to melt or turn up the heat with a kitchen torch to get that bubbly cheesy goodness! Once the artichoke hearts are charred and the cheese is melty, remove from heat.

Begin composing the sliders with the toasted bread and a spoonful of the hot bechamel sauce.

Add a few leaves of fresh spinach…

…and top that with the seared artichoke patties.

Layer with some more of the delicious sauce…

…spinach…

…and some more bechamel and top with another toasted slice of bread.

Secure with a skewer (optional) and all that’s left to do is enjoy!

Spinach Artichoke Sliders

Spinach Artichoke Sliders

Ingredients

    Bechamel Sauce
  • 1 tbsp flour
  • 2 tbsp butter
  • 1 tbsp minced onion
  • 1 clove garlic minced
  • 1 tsp chopped rosemary and thyme
  • 1/2 tsp lemon zest
  • 1/4 cup cream/milk mixture - 50/50 blend
  • 1 tbsp grated parmesan
  • 1 tbsp cream cheese
  • Main Dish:
  • 3 cooked artichokes
  • 1 whole baguette (sliced)

Instructions

  1. Begin by making a simple bechamel sauce. In a small sauce pan on medium to low heat add 2 tbsp of butter, 1 tbsp of minced onion, 1 clove of minced garlic, 1 tsp of chopped rosemary and thyme, 1/2 tsp of lemon zest and 1 tbsp of flour. Constantly stir for 2 minutes before adding in 1/4 cup blend of cream and milk mixture (50/50 blend), a pinch of salt and pepper to taste, 1 tbsp of grated parmesan, and 1 tbsp of cream cheese. Stir until the sauce begins to simmer and then remove from heat.
  2. Remove the leaves of 3 cooked and cooled artichokes, saving the hearts and using the leaves for a separate recipe of your choice—today it’s all about the artichoke hearts! Remove the fibrous center of the artichoke and cut just below the round heart to remove the stems. Taking the patty like hearts, add them to a small mixing bowl along with a drizzle of olive oil, fresh rosemary (finely chopped), lemons zest, salt, and pepper. Give them a few tosses and set aside.
  3. Slice up a thin baguette, drizzle with oil, salt, and pepper.
  4. Heat up a large griddle or pan on high heat and transfer the bread and marinated artichoke hearts to the heat. Sear until one side of the bread is a toasty golden brown and then remove from heat. Allow the artichokes to slightly char before flipping. Add a small slice of Swiss cheese onto the flipped artichoke hearts and allow to melt or turn up the heat with a kitchen torch to get that bubbly cheesy goodness! Once the artichoke hearts are charred and the cheese is melty, remove from heat.
  5. Begin composing the sliders with the toasted bread, a spoonful of the hot bechamel sauce, a few leaves of fresh spinach, and top that with the seared artichoke patties. Layer with some more of the delicious sauce, spinach, some more bechamel and top with another toasted slice of bread. Secure with a skewer (optional) and all that’s left to do is enjoy!
http://www.byrontalbott.com/spinach-artichoke-sliders/

| Top Left: Boos Cutting Board | Top Middle: Shun Kaji Knives | Top Right: Good Grip Containers |
| Bottom Left: All-Clad Pan | Bottom Middle: Hand Grater | Bottom Right: Mixing Bowl Set |

 
 
Sides

Crispy Cauliflower

November 8, 2017

Orange chicken is the bomb and all, but this popcorn cauliflower is absolutely the best veggie alternative of the like and in some senses better depending on preference. ANYWAYS, I hope you enjoyed this version of basically glorified glazed cauliflower tempura that’s just done right…in my humble opinion. Let’s dive in!

Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets…

…and trimming the ends.

In a separate bowl, add 1 cup of flour…

…1 tbsp of baking soda…

…1 tbsp of salt…

..3/4 cup of beer…

…1 tbsp of lemon…

…and mix until ingredients are well combined.

Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F).

Fry until golden brown.

Transfer to baking sheet/cooling rack to strain the excess grease, and repeat.

Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.

In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice…

…1/4 cup of honey…

…1 tbsp of brown sugar…

…1 tbsp of apple cider vinegar…

…1 tsp of garlic powder…

…1 tsp of red pepper…

…1 tsp of chopped lemon zest…

…a pinch of salt…

…and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze).

Mix well and reduce until it becomes a sticky syrup.

Once the cauliflower is finished baking transfer it to a large metal bowl.

Coat in the honey lemon glaze.

Add a pinch of fresh thyme and lemon zest.

Give a few tosses and transfer to a serving dish.

I went with a paper cup lined with wax paper for that fair-foods vibe!

Top with another pinch of thyme…

…and lemon zest—all that’s left to do is ENJOY!

Honey Thyme Beer-Battered Cauliflower

Honey Thyme Beer-Battered Cauliflower

Ingredients

    Beer Batter:
  • 1/2 head of cauliflower
  • 1 cup all purpose flour
  • 1 tbsp baking soda
  • 1 tbsp salt
  • 3/4 cup beer
  • 1 tbsp lemon juice
  • Glaze:
  • 1/4 cup honey
  • 3 tbsp lemon juice
  • 1 tsp chopped lemon zest
  • 1 tbsp brown sugar
  • 1 tsp red pepper
  • 1 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 tsp picked thyme leaves

Instructions

  1. Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets—and trimming the ends.
  2. In a separate bowl, add 1 cup of flour, 1 tbsp of baking soda, 1 tbsp of salt, 3/4 cup of beer, 1 tbsp of lemon, and mix until ingredients are well combined. Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F). Fry until golden brown, transfer to baking sheet/cooling rack to strain the excess grease, and repeat. Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.
  3. In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice, 1/4 cup of honey, 1 tbsp of brown sugar, 1 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of red pepper, 1 tsp of chopped lemon zest, a pinch of salt, and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze). Mix well and reduce until it becomes a sticky syrup.
  4. Once the cauliflower is finished baking transfer it to a large metal bowl and coat in the honey lemon glaze. Add a pinch of fresh thyme and lemon zest. Give a few tosses and transfer to a serving dish. I went with a paper cup lined with wax paper for that fair-foods vibe! Top with another pinch of thyme and lemon zest—all that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-cauliflower/

| Top Left: Boos Cutting Board | Top Middle: All-Clad Pot | Top Right: Metal Bowl Set |
| Bottom Left: All-Clad Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Sheet Pan |

Desserts

Apple-Whiskey Donuts (Vegan)

October 25, 2017

Apples and whiskey are such a perfect combo…add them to donuts and the magic begins. I’d love to tackle a yeast leavened donut next for a nice sour-dough kind of vibe, but these will more-than-do in the meantime! Hope you enjoy!!

Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups).

Drizzle some olive oil in pan heated on high.

Add the diced apples…

…1/4 cup of white and dark brown sugar (equal ratios)…

…pinch of salt…

…and 2 tbsp of whiskey.

Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing.

Once reduced, transfer to a blender or food processor.

In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey…

…and 1/2 cup of apple juice. Reduce to a syrup.

While that reduces, blend the roasted whiskey apples into a very fine puree.

In a separate bowl add 3/4 cup of almond milk (or alternative)…

…1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice…

…3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, …

…1 cup flour…

…and 1 tbsp of baking powder.

Give it a good mix.

Then add the roasted apple puree.

Mix well.

Transfer to a piping bag.

Using a greased up mini donut pan .pipe in the doughnut batter until each mold is filled about halfway.

REPEAT until all molds are filled.

Bake at 375ºF for 15 minutes, or until they are a dark golden brown.

While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar.

Mix well.

In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice.

Mix well.

Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.

Once the donut s gold and crispy, remove then from the oven.

Carefully flip them over and onto a cooling rack until they are cool enough to handle.

All that’s left to do is starting coating the mini spiced donuts.

I did equal amounts of spiced sugar…

…spiced powdered…

(SO BOMB)

…and lastly the apple-whisky glaze.

Just dip, flip, and…

…ENJOY!

Apple Whisky Donuts

Apple Whisky Donuts

Ingredients

    Donuts Batter:
  • 1 cup flour
  • 3 tbsp canola oil
  • 1 tsp nutmeg, cinnamon, and allspice
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 3/4 cup almond milk
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp roasted apple puree
  • Roasted Apples Puree:
  • 1 1/2 cup diced honey crisp apples
  • 1/4 cup white and dark brown sugar
  • 2 tbsp whiskey
  • Pinch of salt
  • Apple-Whiskey Glaze:
  • 1/2 cup apple juice
  • 2 tbsp whiskey
  • *Reduced
  • 4-5 tbsp powdered sugar
  • 1 tbsp reduced apple-whiskey syrup
  • Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp granulated white sugar
  • Powdered Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp powdered sugar

Instructions

  1. Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups). Drizzle some olive oil in pan heated on high. Add the diced apples, 1/4 cup of white and dark brown sugar (equal ratios), pinch of salt, and 2 tbsp of whiskey. Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing. Once reduced, transfer to a blender or food processor.
  2. In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey and 1/2 cup of apple juice. Reduce to a syrup.
  3. While that reduces, blend the roasted whiskey apples into a very fine puree. In a separate bowl, add 3/4 cup of almond milk (or alternative), 1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice, 3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, 1 cup flour, and 1 tbsp of baking powder. Give it a good mix and then add the roasted apple puree. Mix well and transfer to a piping bag.
  4. Using a greased up mini donut pan, pipe in the doughnut batter until each mold is filled about halfway. REPEAT until all molds are filled. Bake at 375ºF for 15 minutes, or until they are a dark golden brown.
  5. While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar. Mix well.
  6. In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  7. Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  8. Once the donuts are gold and crispy, remove then from the oven and carefully flip them over and onto a cooling rack until they are cool enough to handle.
  9. All that's left to do is starting coating the mini spiced donuts. I did equal amounts of spiced sugar, spiced powdered, and lastly the apple-whisky glaze. Dip, flip, and ENJOY!
http://www.byrontalbott.com/apple-whiskey-donuts-vegan/

| Top Left: Donut Pan | Top Middle: Pastry Bag Set | Top Right: Cooling Rack |
| Bottom Left: All-Clad Pan | Bottom Right: Glass Bowl Set |

Breads

Brioche

October 23, 2017

Hey all! Sorry for being so terrible with my uploads lately… I’ve been in a bit of a daze with my boys, new puppy, and new place—so I have to ask for a bit of grace from all of you!!! My wife Rachel has been a freaking shining beacon of an example, so go check out her channel (www.youtube.com/racheltalbott) if you want to watch a real youtuber. ANYWAYS, this bread is on another level amongst other bread and is such a wonderful thing to use for burger buns and French toast. Give it a go and you’ll have one of the best slices of toast in your life.

Add 1 cup of milk…

…1/4 cup of sugar…

…and 2 tsp of dry yeast to an electric mixer.

Let the yeast froth up for about 20 minutes.

Add in 5 large eggs.

Add in half of the flour.

Mix on medium speed using a dough hook—for about 5 minutes.Scrape the

Scrape the bowl down, add in the rest of the flour, and continue kneading for about 3 minutes.

Add a pinch of salt here and there to season the bread between mixing (2 tsp).

Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it addition has been fully combined.

Continue mixing for 3-4 minutes or until the dough has a nice sheen to it.

Transfer the dough to a lightly floured work surface, knead for 1 minute to give is a round shape, and then transfer it to a bowl coated in oil.

Allow it to rest in a warm spot for an hour, or until it has doubled in volume.

This will yield two loaves, so divide the dough by two and store the other half in the fridge until ready to bake. Using half the dough, form an oval loaf shape.

Transfer to a lightly buttered loaf pan.

Cover and allow to proof until it doubles in size. 

Transfer to a 375°F oven and allow to bake for 20 minutes. Then turn the degrees up to 425°F and continue to bake for another 10 minutes.

Once baked, carefully remove the loaf from the pan and flip it.

Transfer to a cooling rack until cool enough to handle.

Serve however your heart desires!

I toasted mine up…

…topped with a few pads of butter…

…some salt to taste, and it was good to go! ENJOY! 

Brioche

Brioche

Ingredients

  • 5 cups ap flour
  • 1 cup milk
  • 2 tsp dry yeast
  • 5 large eggs
  • 1/4 cup sugar
  • 1 cup butter
  • 2 tsp salt

Instructions

  1. Add 1 cup of milk, 1/4 cup of sugar, and 2 tsp of dry yeast to an electric mixer. Let the yeast froth up for about 20 minutes before adding in 5 large eggs. Add in half of the flour and mix on medium speed using a dough hook—for about 5 minutes. Scrape the boll down, add in the rest of the flour, and continue kneading for about 3 minutes. Add a pinch of salt here and there to season the bread between mixing (2 tsp).
  2. Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it addition has been fully combined. Continue mixing for 3-4 minutes or until the dough has a nice sheen to it. Transfer the dough to a lightly floured work surface, knead for 1 minute to give is a round shape, and then transfer it to a bowl coated in oil. Allow it to rest in a warm spot for an hour, or until it has doubled in volume.
  3. This will yield two loaves, so divide the dough by two and store the other half in the fridge until ready to bake. Using half the dough, form an oval loaf shape. Transfer to a lightly buttered loaf pan. Cover and allow to proof until it doubles in size.
  4. Transfer to a 375°F oven and allow to bake for 20 minutes. Then turn the degrees up to 425°F and continue to bake for another 10 minutes. Once baked, carefully remove the loaf from the pan and transfer to a cooling rack until cool enough to handle.
  5. Serve however your heart desires! I toasted mine up, topped with a few pads off butter, some salt to taste, and it was good to go! ENJOY!
http://www.byrontalbott.com/brioche/

| Top Left: Walnut Cutting Board | Top Middle: Electric Mixer | Top Right: All-Clad Bowls |
| Bottom Left: Glass Mixing Bowls | Bottom Middle: Staub Brean Pan | Bottom Rad: Cooling Rack |

Desserts

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

October 23, 2017

Cannoli’s are yet another beautiful example of what flour, butter, and booze will do for ya! In all seriousness though, this recipe is a cinch to make, but I would caution the hot oil part…frying is always a risk we cooks take, so just be careful. The reward is a wonderful though. Anyways, try this out and you won’t be disappointed. Let me know what filling you end up going with!!!

In a small food processor add 1 cup of all-purpose flour…

…1/4 cup of sugar…

…1/4 cup of butter…

…and 1 tsp of salt.

Blend until it reaches a mealy texture.

Then add in 2 egg yolks…

…3 tbsp of brandy (or dark rum)…

…and 4 tbsp of water.

Blend until the texture of the dough is slightly tacky.

Remove the dough from the food processor.

Knead it for 2-3 minutes, or until it begins to stiffen.

Wrap in plastic and let chill for 15 minutes.

Once chilled, remove from the fridge and roll it out into 1/4” thick sheets.

Half the dough so that it will fit inside of the pasta maker.

Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.

Divide the dough into manageable sheets and trim it down to 1 1/2” strips. 

Using a cannoli mold, roll the dough all the way around (slightly overlapping the other side)…

…trim the excess…

…and seal with a little water on the edge of your finger.

Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides.

Repeat the process until the dough has all been used.

These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of matcha powder to one…

…2 tbsp of cocoa powder to another…

…and 2 tbsp of vanilla paste to the last…fold…pastry bag…done!

Pipe the filling into the cannoli shells and ENJOY!

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

Cannoli Bites (Matcha, Dark Chocolate, Vanilla)

Ingredients

    Dough:
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1 tsp salt
  • 2 egg yolks
  • 4 tbsp water
  • 3 tbsp brandy
  • Filling:
  • 1 cup cream
  • 1/2 cup sugar
  • *whipped and divided into thirds
  • add 4 tbsp cocoa powder to one
  • add 2 tbsp matcha powder to another
  • add 2 tbsp vanilla paste to the last...fold...pastry bag...done

Instructions

  1. In a small food processor add 1 cup of all purpose flour, 1/4 cup of sugar, 1/4 cup of butter, and 1 tsp of salt. Blend until it reaches a mealy texture. Then add in 2 egg yolks, 3 tbsp of brandy (or dark rum), and 4 tbsp of water. Blend until the texture of the dough is slightly tacky.
  2. Remove the dough from the food processor and kneed it for 2-3 minutes, or until it begins to stiffen. Wrap in plastic and let chill for 15 minutes. Once chilled, remove from the fridge and roll it out into 1/4” thick sheets. Half the dough so that it will fit inside of the pasta maker. Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.
  3. Divide the dough into manageable sheets and trim it down to 1 1/2” strips. Using a cannoli mold, roll the dough all the way around (slightly over lapping the other side), trim the excess, and seal with a little water on the edge of your finger.
  4. Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides. Repeat the process until the dough has all been used.
  5. These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of cocoa powder to one, 2 tbsp of matcha powder to another, and 2 tbsp of vanilla paste to the last...fold...pastry bag...done! Pipe the filling into the cannoli shells and ENJOY!
http://www.byrontalbott.com/cannoli-bites-matcha-dark-chocolate-vanilla/

| Top Left: Boos Cutting Board | Top Middle: Food Chopper | Top Right: Piping Bag Set |
| Bottom Left: Glass Bowl Set | Bottom Middle: Pasta Machine | Bottom Right: Cannoli Molds |