Holy Cannoli!

As with most people with limited space in the kitchen, we like to make good use of our appliances. A few weeks ago, I noticed a number of comments regarding how readers were grateful to have some suggestions on ways to use the Baby Bullet once the little peanuts are no longer in pureed food mode. Really, the possibilities are just endless! I use my Bullet just as often, but in different ways. It is just a blender with an awesome happy face on it, so there’s no reason I should feel bad about using it for selfish reasons, right?

There’s a delicious bakery right down the street from our house that I avoid like the plague for two reasons: they are expensive and really rude. However, they make this cannoli dip and chips dessert that is one of my favorite things on Earth! Considering I no longer want to give them business, I made it my business to try to replicate this recipe using the Baby Bullet. Once I tried making one dessert dip, I figured I might as well try THREE dessert dips, just to be sure I was onto something, of course.

Cannoli Dip

Using the large Baby Bullet attachment, add in 1 cup ricotta cheese, 4 oz.  softened cream cheese, ¾ cup confectioner’s sugar, ½ teaspoon vanilla and blend until smooth and slightly fluffy. Spoon into serving bowl and garnish with crushed pistachios, sprinkles, or chocolate chips.

Cheesecake Dip

Using the large attachment again, add 8 oz. softened cream cheese, 1 tsp. vanilla, 2 tablespoons brown sugar, ½ tablespoon cinnamon, ¾ cup confectioner’s sugar and blend until smooth. Spoon into serving bowl and garnish with fresh or canned fruit, melted peanut butter and chocolate, or drizzled caramel.

Nutella Dip

Using the same large attachment, add 8 oz. softened cream cheese, 1 cup whipped cream, and ¾ cup Nutella or hazelnut spread and blend until fluffy and mousse-like. Spoon into serving bowl, but I wouldn’t suggest a topping, as it is pretty soft and toppings will not sit on top.


What to use as “chips” with your dip is really up to you and what you have in the house. I like to make my own chips by cutting pita bread or tortillas into triangles, spraying with cooking oil, sprinkling with cinnamon and brown sugar and baking on a cookie sheet at 350 degrees for about 5-8 minutes, depending on thickness. You can also use cookies, broken up cones or cannoli shells, graham crackers, Nilla Wafers, or pretzels. A little dessert bar with a few dips and different kinds of chips would be fast, easy, and absolutely delicious!



About Becky Jha

Born and raised in rural Connecticut , Becky DeMattia-Jha attended Salve Regina University in Newport, RI, and has her M.Ed. She has been teaching high school English for 15 years and currently resides in Massachusetts with her husband, their two children, and their German Shepherd. She spends her precious summer vacations indulging in passions other than literature: serving as a lactation peer coach, practicing herbal medicine, organic gardening, making natural cleansers and cosmetics, and preparing quick and easy organic recipes for her family. She hopes to share her efficient, chemical-free, eco-conscious, frugal, and simplistic homemaking and homesteading tips with you.

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