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Cross Ice Cream and Cannoli, Add Chocolate — Paradise!

Cross Ice Cream and Cannoli, Add Chocolate — Paradise!


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There’s a sweet collaboration taking place in St. Louis

In recent years there have been many attempts at innovative pairings. There’s the famous croissant-doughnut pastry called the cronut, the lesser-known brookie (a brownie surrounded by a chocolate chip cookie), and the downright bizarre crotilla (a baffling mix between a tortilla and a croissant) recently introduced by Wal-Mart.

The latest arrival to the food hybrid scene is the “gennoli” — a gelato-filled cannoli, which sounds like a perfect match. Louis, Missouri. Piccione Pastry and Clementine’s Creamery have teamed up to create this creamy, crunchy, and inevitably tasty dessert.

If customers want to go completely mad, they can even opt for the chocolate-dipped gennoli, which consists of a crispy cannoli shell filled with gelato, dipped in chocolate, and served frozen — an Italian-style choco-taco!

“We’re known not only for our authentic Italian pastries but also for a desire to deliver creative spins on best-selling items like the Crazy Cannoli,” Piccione’s pastry chef, Colleen McBryan, told The Daily Meal. “On a hot summer day in June, it didn’t take long for our team to experiment with a cold treat. We thought: How do we add a Piccione twist to these delicious flavors of gelato? From there, the Gennoli was born! It’s tough to choose a favorite Gennoli, but if I had to pick only one, I would choose the salted caramel dipped in chocolate. Then I’d come back the next day for Vanilla Bean!”

Both sides of the cannoli creation are already unique concepts within the food world. Clementine’s Naughty and Nice Creamery is a micro-creamery (the only one in the state) that offers a line of boozy ice creams as well as more classic flavors that won’t get you drunk. Then there’s Piccione Pastry, a bakery with a unique twist — it’s a late-night pastry shop, so sweet cravings can be satisfied well after business hours. If you live near (or find yourself passing through) St. Louis, seek out the gennoli or regret a missed opportunity forever!

To read about 60 Hybrid Foods Worth Knowing, click here


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Chocolate Hot Cross Buns with Ginger + Cranberry

Forget every other Hot Cross Bun you’ve ever had. We don’t need them anymore. We’ve got these babies. While you’re at it, go ahead and forget every other so-called ‘chocolate’ bread that you’ve ever had. So much brown nonsense, right? It never actually tastes like chocolate. It’s always just regular bread, mysteriously and misleadingly tinted brown. Damn the man.

Pillowy, deeply chocolatey, studded with crystallized ginger, dried cranberries, hazelnut and dark chocolate these are the best Chocolate Hot Cross Buns I’ve ever made or had. It’s not always the case, but the fun thing about these bad boys is, there’s a secret ingredient. You might know it. I first used it to make the world’s greatest Babka. Now I’m bringing the amazing, puff-power of tangzhong to bear on these buns. Tangzhong is just a cooked flour paste (just flour and water) but you would not believe what it does for your sweet bread.

Like these buns, your breads will be light as a cloud. A chocolate cloud, in this case, with plenty of chunks and surprises hidden throughout. I am a huge fan of the combination of chocolate and ginger, so I threw in some chewy chunks, as well as tart cranberries and hazelnuts, for a nutella-ish vibe. Of course, there are chunks of dark chocolate too. As I was making these, I though about how great a Black Forest inspired version would be, with dried sour cherries and white chocolate throughout.

Of course, these are perfect for any application where you would normally deploy a hot cross bun. Just instead of being a lightly spiced, fairly ho-hum bun, these are turbo-charged chocolate, which is really what Easter is all about (if you, like me, stopped maturing at age 5). But I would be remiss, sorely remiss, if I did not tell you about the single greatest thing you can do with one of these epic Chocolate Hot Cross buns…

It’s midnight – grab a bun. Split it roughly down the middle – just pull it apart – then gently place those slices in a toaster. Let it run for a few minutes, you don’t want any colour, but some crispness is ideal. While that is happening grab some vanilla (or better yet, coffee, or no – butter pecan!) ice cream out of the freezer to soften up. Now, as soon as the bun pops up out of the toaster, slam it on a plate, and wodge in a great, melting scoop of your ice cream du jour. Squish the lid down on top of it, and take a bite. You’ll meet toasty, crispy edges a doughy, warm interior some ice cream soaked bits and some cool creamy pockets of cold ice cream. Happy chocolate day!


Watch the video: Cannolis 3 Ways (May 2022).