[1] Pumpkin-pizzelle cannoli, ready to eat (photo © Colavita).

[2] Pumpkin purée is mixed with the next two ingredients (photo © Good Eggs).

[3] Ricotta cheese, the classic base for cannoli filling (photo © Murray’s Cheese).

[4] Mascarpone, extra rich and called Italian cream cheese, adds a special touch to the filling (photo © Gruppo Grifo).

[5] A pizzelle maker (photo © Cucina Pro | Amazon).

Our weekend baking project is pumpkin cannoli. We made a different pumpkin cannoli recipe last year, with shells we bought from a local bakery.

We served them as sophisticated Halloween fare and liked them so much that we made them regularly throughout the fall and winter seasons.

This year, we have a new recipe. It’s a bit more challenging because it uses pizzelles as the cannoli shells.

 
This new recipe also uses mascarpone cheese along with ricotta, plus almond extract and EVOO. Thanks to Colavita for the recipe.

> Food 101: In Italian, the singular form of the pastry is cannolo, and the plural is cannoli. In the U.S., some people use cannoli as the singular and cannolis as the plural. Both of these latter uses are Americanized.

> June 16th is Cannoli Day.

> October 26th is National Pumpkin Day.

> December 16th is National Pizzelle Day.

> The history of cannoli.
 
 
RECIPE: PUMPKIN CANNOLI WITH PIZZELLES
 
Ingredients For the Pizzelles

 
Ingredients For The Filling

 
Preparation

1. MAKE the pizzelles. Beat the eggs and sugar with a handheld electric mixer until foamy, Add the olive oil, vanilla, and almond extracts. Mix well.

2. ADD the baking powder to the flour and whisk to combine. Then add the flour mixture to the wet ingredients and mix with the electric mixer until the dough is combined.

3. HEAT up the pizzelle iron. While the iron is heating, roll the pizzelle dough into balls about an inch in diameter. Open the iron, and press the dough balls into the spaces for the pizzelle. Close the lid and allow them to bake. The light on the iron will go out when they are ready.

4. QUICKLY, using a metal spatula, remove the freshly cooked, malleable pizzelle and wrap it around a cannoli form or a wooden spoon handle. Hold it in place for about 30 seconds until set. Repeat with the remaining dough until you have made all of the shells.

5. MAKE the filling. Combine all of the ingredients and blend with an electric mixer for about 1 minute. Do not over-mix or the filling will become grainy. When you’re ready to fill the shells…

6. TRIM off the bottom ½” of the pastry bag and insert a metal tip into the bottom of the bag. Using a spatula or large spoon, scoop the filling into the pastry bag and squeeze it toward the bottom. You don’t have to fill it all up at once.

7. INSERT the tip of the filled pastry bag into one side of the cannoli shell and pipe in the filling. Flip the cannoli shell around and fill the other side. Repeat with the remaining shells.
 
 
MORE CANNOLI RECIPES

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Brebirousse D’Argental, an elegant French sheep’s milk cheese, would be appealing on any cheese plate at any time of year. But in this season, we especially like that it wears the colors of Halloween and Thanksgiving.

This pasteurized cheese is from Lyon, a gourmet hub in the Rhône-Alpes region of France.

Orange on the outside, creamy and silky within, spreadable and lust-worthy, this famously orange-cloaked cheese from Lyon, France has eye-appeal.

And oh, the palate appeal! Nutty and complex, Brebirousse D’Argental (BREH-bee russe) is a crowd-pleaser.

The paste (the interior) has a grassy aroma and a subtle milky sweetness. In fact, it’s buttery, creamy, mushroomy, sweet, and tangy all at once.

Its full-flavored profile will appeal to Brie lovers and adventurous turophiles (cheese connoisseurs) alike.

When it gets riper, it becomes soft, runny, and ooey-gooey spreadable.

The name combines the French words for sheep (brebis) and red (rousse), although we won’t argue that the rind is orange.

The orange color comes from annatto seed, which is used to make a natural vegetable color.

Unlike some other orange-rind cheeses, Brebirousse D’Argental is not washed or treated with any molds that affect its color. As a result, it’s relatively mild in aroma and flavor, more like an extra-rich Brie.

That’s because sheep’s milk has a higher fat content than cow’s milk.

A bit of history: Unlike many French cheeses that are centuries hold, Brebirousse d’Argental was launched in 1985 by Fromi, a German cheese company specializing in French cheeses.

> More Halloween-appropriate cheeses.

> The history of cheese.

> The different types of cheese: a glossary.
 
 
HOW TO SERVE BREBIROUSSE D’ARGENTAL

 
TIP: If you serve a particularly ripe Brebirousse D’Argental on a plate with other cheeses, place it on a saucer in case it runs.
 
 
GET YOUR BREBIROUSSE

Head to Murray’s Cheese.

[1] Brebirousse d’Argental, creamy and luscious sheep’s milk cheese (all photos © Murray’s Cheese).

[2] You can slice it for a sandwich—on a baguette, of course.

[3] Or, serve it on great crackers with a dab of honey.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Cheese, appley and absolutely delicious (photos #1, #2, and #3 © Melissa Coleman | The Faux Martha).

[2] Once the batter is in the pan, top it with some apple slices and thyme leaves. It’s a beautiful decoration for the loaf.

[3] Warm from the oven, and ready to eat.

[4] A package of Roth Grand Cru Cheese (photos #4 and #5 © Roth Cheese).

[5] A wheel of Roth Grand Cru cheese halved.

For National Apple Month, October, how about making apple bread? This simple apple beer bread is made even better with a great cheese: the rich, aged Grand Cru® cheese from Roth.

This quick bread is a little bit sweet, a little bit savory, and totally cheesy. It has yeasty nuances from the beer.

You can have it as a breakfast bread with butter or jam, or serve it with salad or soup.

We enjoy it at “tea time” (which can be tea, coffee, or a cold glass of milk).

The recipe (below) was developed by Melissa Coleman, The Faux Martha, and sent to us by Roth Cheese.

> Check out more of Melissa’s beautiful recipes.

> The history of apples.

> The history of beer.

> The history of bread.

> The history of cheese.

> The history of Swiss cheese.
 
 
A CHEESE TO DISCOVER: ROTH CHEESE GRAND CRU

The cheese used in this bread is Roth Cheese’s Grand Cru®, the company’s signature Alpine-style cheese. (Alpine, or mountain cheeses, are hard cheeses made in large wheels. Emmental, the Swiss cheese with eyes (holes), is one of them. Here’s more about authentic Swiss cheese.)

It’s made in imported copper vats with the freshest milk and is aged for four months or longer in the Roth cellars.

The best wheels are hand-selected to age six months or longer into Grand Cru Reserve, which has even more complexity. It’s received many awards for its bold and savory taste, and rightfully so.

Robust and full-bodied, this special cheese melts beautifully for everyday enjoyment.

For snacking or as a table cheese, pair it with:

 
For cooking:

 
 
RECIPE: GRAND CRU APPLE BEER BREAD

If you make a double batch, you won’t regret having the extra. It freezes beautifully.

For an extra-pretty presentation, add a few thinly sliced apple pieces to the top of the loaf before baking, and sprinkle with extra thyme.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Drape a piece of parchment paper over an 8 1/2- x 4 1/2-inch loaf pan†. Set aside.

2. PREP the dry ingredients. In a large bowl, stir together the flours, baking powder, thyme, and salt. Toss the grated cheese and shredded apples into the mixture, and stir to coat.

3. POUR both the beer and maple syrup into the dry ingredients at the same time. Immediately fold the batter with a spatula just until combined, being careful not to overwork the batter.

4. POUR the batter into the prepared loaf pan. Bake for 45 to 50 minutes. After about 40 minutes, cover the top of the loaf with tented foil, as needed, to prevent the crust from over-browning. The bread is ready when a toothpick comes out clean from the top center.

5. REMOVE from the oven and add the optional glazes. Gently smear the butter over the crust and lightly drizzle it with honey or maple syrup. Let cool for 5 minutes before running a thin knife around the edges of the pan to loosen the loaf.

6. REMOVE the loaf from the pan. Serve the bread warm with butter, or within a day of making. It’s best on day one.

Editor’s note: We froze the leftovers, and re-heated them in the microwave for 15 seconds. Delicious!

*Any apple will work for this recipe, but apples suited for baking (like Honeycrisp) work best as they tend to hold their shape under the heat of the oven.

†If using a slightly larger loaf pan, reduce the baking time.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.