Coffee Club

[sourland]

Merry Christmas to All.

 

[NotAFarm]

 

[pennyJo1960]

Sure is have my second cup.
Merry Christmas all bought a pot to share.

 

[Sequel]

Merry Christmas! We’re waiting for the second wave of grandkids! They were here for dinner last night and had fun looking at the presents and guessing!

DH and I had egg McMuffins made with leftover rib roast! Yum! Also sourdough waffles I froze the other day. Yum on those as well.

 

[pennyJo1960]

Had a waffle from last night for lunch put butter on it.
Did not notice peanut butter on other side.
This is how I make a peanut butter sandwich.

 

[Sequel]

PennyJo I used your egg rings to fry the eggs for the muffins!

 

[pennyJo1960]

Sound good ran across a recipe I am going to make for pie.
No-Bake Cannoli Pie
Crust
8 waffle cones, slightly crushed, graham cracker
1/2 cup roasted pistachios, peanuts
1 tablespoon granulated sugar
7 tablespoons unsalted butter, melted
cooking spray

Filling

1/4 cup salted roasted pistachios or peanuts, plus chopped pistachios or peanuts for garnish
1 1/2 cups whole milk ricotta
1 cup mascarpone cheese
1 cup unsifted powdered sugar
1/2 cup miniature semisweet chocolate chips, plus more for garnish
2 teaspoons grated orange zest, plus more for garnish
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup heavy whipping cream

Prepare the Crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.

Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze Crust, uncovered, until set,
about 15 minutes.
Meanwhile, prepare the Filling: Finely chop pistachios, and transfer to
a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.
Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined.

 

[Sequel]

Sound good ran across a recipe I am going to make for pie.
No-Bake Cannoli Pie
Crust
8 waffle cones, slightly crushed, graham cracker
1/2 cup roasted pistachios, peanuts
1 tablespoon granulated sugar
7 tablespoons unsalted butter, melted
cooking spray

Filling

1/4 cup salted roasted pistachios or peanuts, plus chopped pistachios or peanuts for garnish
1 1/2 cups whole milk ricotta
1 cup mascarpone cheese
1 cup unsifted powdered sugar
1/2 cup miniature semisweet chocolate chips, plus more for garnish
2 teaspoons grated orange zest, plus more for garnish
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup heavy whipping cream

Prepare the Crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.

Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze Crust, uncovered, until set,
about 15 minutes.
Meanwhile, prepare the Filling: Finely chop pistachios, and transfer to
a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.
Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined.

Sounds wonderful!

 

[sourland]

Good morning - coffee is brewed.

 

[pennyJo1960]

Thanks George needed that second cup.
Have to get food for the dogs today.
Been having some wind today blew a few trees.