I used a disk of Abuelita Mexican drinking chocolate for this recipe. These disks contain sugar, so they sweeten the filling nicely. I happen to have a lot of Abuelita on hand, but if I didn’t, I’d might have opted for the Chocolate Mexicano discs made by Taza in Somerville, MA.

Abuelita by Mike Fischer, from Flickr

Mexican Cannolis
Serves 2

• 2 corn tortillas
• cooking spray or oil
• 3/4 cup ricotta (I recommend Narragansett Creamery)
• 3 tbs whipping cream
• 1 disc of Mexican drinking chocolate, like Abuelita or Taza
• 1 tsp cinnamon
• 1 tsp sugar
• a dash of ground cayenne (optional)

Preheat oven to 350. Place corn tortillas on a cookie sheet and spray with cooking spray or lightly brush with oil. Mix cinnamon with sugar and sprinkle on the tortillas.

Chop the chocolate into pieces smaller than petite peas. Usually, since the chocolate is sugary, you’ll get a lot of chocolate ‘sand’ when you’re chopping – that’s great. Mix the chocolate into the ricotta until very well combined. Whip the cream and fold into the ricotta mixture.

Bake the tortillas for 10-15 minutes. Remove from the oven and allow to cool for a minute or two. Top each with half the ricotta mixture and gently shape into a taco or cannoli shell. (Ours were a good consistency – soft enough to bite, crunchy enough to conjure a cannoli).

I made this m&m fudge for my valentine (who also took the photo). Credit: Jeremy May

If you’re looking for a last-minute treat to make for your valentine this year, this is it. This recipe skips the messy and difficult techniques – all you have to do is melt, stir and pour. Still, every time I’ve made this fudge, it’s gotten rave reviews. Enjoy!

Easy Fudge

Ingredients

• 1 14-oz can sweetened condensed milk
• 12 to 18 oz of chocolate, either chips or bars*
• 1 tsp vanilla
• 1 cup mix ins, such as m&ms, nuts and/or dried fruit

* I love dark chocolate, so for the M&M fudge, I mostly used Baker’s Semi-Sweet chocolate and added a few ounces of a Ghirardelli 100% unsweetened baking bar.

Procedure

1. Spray a 9×9 pan (or 9×13, for thinner fudge) with non-stick spray, or line with wax paper.
2. If you’re using chocolate bars, chop them into small pieces.
3. Pour the can of condensed milk into a pot.
4. Stir in the chocolate and heat over medium heat, stirring often, until the chocolate is completely melted. (You can even do this in the microwave. Just take it out every minute to stir until completely melted.)
5. Turn off the heat. Stir in the vanilla and then the mix-ins.
6. Pour into the prepared pan and smooth the surface.
7. Allow to cool in the refrigerator until firm. Cut into squares. I usually find it easiest to remove the whole slab from the pan before cutting.

Variations and ideas: Stir in 1/2 cup peanut butter. Use peanut butter, butterscotch or white chocolate chips. Make two different batches of fudge and layer. Some recipes call for 2-4 tbsp of butter, which is melted with the condensed milk and chocolate.

Rum balls I made to give away for the holidays

One way to battle the last-minute rush is to make your edible holiday gifts ahead of time. I love to make rum balls, which actually improve in flavor and texture after aging a week or two in a tin. I’ve also found that fudge keeps for quite a while in the fridge. Many cookies, such as chocolate chip, freeze and defrost well – just make sure to cool before freezing.

What are your favorite make-ahead holiday treats?