The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I love being a member of the Daring Kitchen!! I either do the Baker’s challenge or the Cooks’s Challenge each month, but rarely have time to do both. This month, I chose to do the Baker’s Challenge, even though we were told we weren’t baking this month – well, technically. We doughed. We rolled. We cut. We FRIED!!! Holy Moley!! We made


I have a couple of confessions to make:

    1. I don’t like the taste of Red Wine. I like to cook with it but don’t like it alone. When I saw the addition of red wine to the dough I was a little skeptical. Wouldn’t the dough taste like wine? I checked several other recipes and they ALL called for red wine. Well, FINE!!!

    2. I don’t have cannoli tubes. Could I use dowl rods to shape the cannoli? How about PVC pipe? Then I realized you have to fry the tubes IN the cannoli!! DUH!! There is NO WAY I would find cannoli tubes in Podunk, USA!!. But TH came to the rescue. He made me one tube out of brushed aluminum. PERFECT!!!

It was big, but it worked great.

One of the fillings suggested was pumpkin/ricotta. I followed that but used Sweet Potato instead. And dipped the ends in candied pecans (left over from MSC’s Candied Sweet Potato Cup Cakes.

I didn’t have marscapone cheese so I used this substitute from My Recipe Collection. Using that recipe I will fill the two empty tubes I have with the regular cannoli filling – eventually.

This was a fun challenge. The Daring Kitchen has opened up a lot of baking/cooking avenues for me – soups, desserts, sides. Some of the challenges I won’t repeat, but this isn’t one of them. But I think I will find some ‘real’ cannoli tubes first.