The Pursuit Of Happiness - Entry #177
December 31, 2013Happy New Years Eve! Relaxing and celebrating were pretty much the only thing on the schedule for this girl today. I spent the morning catching up on sleep and relaxation, hit the gym, and got ready for the night - a night of dinner, family, conversation, movies, cooking, and relaxing.
We started the night by going to our favorite restaurant, Sushi King. We have been going here since I was a kid. I started out with adventuring my taste buds with a delicious bowl of white rice. After a couple years, I tried the salmon teriyaki and fell in love. A few years later I expanded to sushi and it was all down hill after that. My first true love was found.
Brenden met us at the restaurant once he got off work. He got chicken teriyaki but I was very proud that he tried a few of the rolls we got. My dad got his usual (and favorites) white tuna and sweet shrimp. Yes that's the whole head there, eyes and everything and he loves every bite.
We also got our favorite, Golden Roll, and even splurged for two this time so we could enjoy it for even longer. It was all delicious and I left stuffed and satisfied as usual. But of course not too stuff for the desert Brenden had schemed up. We had originally thought of going out somewhere else for desert but then decided to make something at home so we could relax sooner. And what else to make then cannoli's! Well cannoli cream at least. We didn't think to buy a shell to put the cream in and decided the shells were too much to take on for the night, but hey the cream is the best part so I can't really complain because a spoon and the cream was amazing. (Future note: this def tops drowning my sorrows in cookie dough, way easy and way delis!)
Once the cannoli cream was ready to go we grabbed a seat on the couch picked out a movie and cuddled up during our count down to the New Year, where we watched the ball dropped and set our sights high for 2014.
Cannoli Cream
Recipe adapted from foodnetwork.com, Homemade Cannoli Recipe
Ingredients- 2 cups ricotta cheese,
- 3/4 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips
Directions
- In a medium bowl, whisk ricotta until smooth.
- Whisk in the powdered sugar, cinnamon, and all spice until fully blended.
- In a separate, small bowl, quickly whisk/beat the heavy cream until fairly stiff.
- Combine the cream with the ricotta mixture.
- Stir in the chocolate chips.
- Cool in the refrigerator for 30-60 minutes.
- Remove and serve by itself or in cannoli shells or mini pie crusts.
- Enjoy until it is gone!
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