Happy belated Father’s Day to all of you awesome dads! Even though Dad’s Day is over, check out my tribute to Dads on Red Typewriter. You can take the ideas and use them for upcoming birthdays.
Yesterday morning, the girls and I surprised my husband with handmade cards and a beer mug filled with Werther’s candies and huge marshmallows on top. I’m glad I planned ahead on this because I have been battling a bit of a bug lately and did not have the energy to do as much throughout the day as I would have liked.
My husband enjoyed steak salad, crusty bread and some Caymus Cabernet for dinner – all of his favs. For dessert, I tried a new cannoli dip with all kinds of fun stuff to use for dipping.
Here’s the cannoli dip recipe. I modified it slightly from Cooking Classy.
Cannoli Dip
Ingredients
8 ounces mascarpone cheese
15 ounces ricotta cheese
2/3 cup powdered sugar
1/2 cup heavy cream
1/4 cup miniature chocolate chips
1/4 cup chopped pistachios
Directions
Tear off a few sheets of paper towels and carefully scrape the ricotta cheese on the towels. Squeeze the paper towel gently to remove the moisture from the cheese. Combine mascarpone and ricotta cheese in a large bowl using a spoon. Fold in powdered sugar. In a separate bowl whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cheese and sugar mixture. Add the chocolate chips and carefully combine. Sprinkle chopped pistachios on top and serve with graham crackers, strawberries or Italian cookies. (The graham crackers were everybody’s favorite. It tasted like a s’more.)
Try this dip for your next fun gathering. It’s easy to make ahead and store in the fridge for a few hours.
(In case you were curious, the cheese board pictured is from One King’s Lane. An early birthday gift from my mom. My new entertaining staple. Thanks Mom!)
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