All Things Italian

Though it’s not the result I was hoping for, but I can’t knock it. 

The 2008 StartupNation Home-Based Business competition recognizes the top 10 home-based business across 10 categories.  There’s no question why we entered the “Yummiest”.  This was our first year to enter and though we are disappointed, we can’t complain.  We know, as do our customers, how DELICIOUS our products are.  We just have to spread the word.

Thanks to y’alls help, an amazing product and our success, we made the Honorable Mention cut for StartupNation’s 2008 Home-Based Business award.  We will enter again next year and sweep away the competition!

Planning a menu for a dinner party necessitates finding foods and desserts that can be assembled in advance, to ease in the preparation the day/night/time of the party.

Cannoli have always been a favorite of ours.  Though we make our cream and chill it in advance, we are “stuck” with having to fill, dress and display the cannoli themselves as close to serving as possible.  We wouldn’t want a soggy shell, would we?

With a little imagination though, cannoli can be the PERFECT dessert.  Yes, it’s not traditional, but it’s easy to prepare, easy to eat and a little fun.

Instead of piping your cannoli cream into a shell, think in terms of shot glasses (picture coming soon.)   Mix it up a bit too!  No need to use identical glasses, have fun finding vintage/unique glasses to add excitement.

In advance, prepare your cannoli cream and shells, or purchase a cannoli kit from us!  Select your shot glasses.  We recommend taller glasses, but any will do.  You can fill your shot glass (1/2 to 3/4 full) the day of your event, place them on a tray and chill until serving time.

Crunch your cannoli shells into larger pieces, though you want them to fit into your glass.  When it comes time to serve your dessert, retrieve your chilled shot glasses, top with crushed shells, pipe a bit more cream on top and then sprinkle with crushed pistachios, chocolate sprinkles and powdered sugar.  Better yet, setup a station and allow your guests to dress their dessert to their liking!

Your cannoli shells will stay crisp and the taste will take you to heaven!!!

We’ve searched and searched and have finally found a reusable grocery/shopping tote that is functional and fashionable. No need to be a walking billboard for your local store and with the larger size of our bags, no need to carry 6 or more!

Our reusable totes are made from eco-friendly jute with a coated inner lining for easy cleaning. The classic paper bag design stands up and stays open as well as folds up for easy storage. The size is generous enough to replace 2-3 plastic grocery bags. It’s even wide enough to hold a gallon of milk!

Three different designs are available and they make great gifts for the holidays! Find out more here. Don’t delay in ordering, supplies are limited for the holidays.

We’ve been trying to determine how we can contribute to the Go Green wave, and the most obvious solution is in our packaging. Cannoli by Mail is no longer using packing peanuts!!!  (Please see our note below to see our policy on reusing peanuts that we receive.)

This move will save money, we’re able to reduce our shipping fees, and will help to save our environment.

We will continue to look for ways to “save our environment.”

Thank you for y’alls continued support!!!

Note: Some of our products are shipped to us with packing peanuts.  When we have these available, we will re-use them to help keep them out of our landfills.  But we will not purchase peanuts to use in our regular shipping practice, instead we are using void-fill air bags.

Are you looking for a delicious sfinge mix? Just in time for the holidays, Cannoli by Mail is now offering sfinge mix.

Made from my nana’s recipe, the mix includes all of your dry ingredients to make 30-40 doughnuts. Just add eggs, water and fry!

These are perfect to keep in the house for a treat and great for holiday parties. Don’t forget your coffee when ordering!  Sfinge Mix is an easy and perfect addition to your holiday gift baskets!  What a great way to share your Italian traditions with others.

It was great to see everyone out at the Festa Italiana in Houston this past weekend. We couldn’t have asked for better weather! Though the venue is not as great as when the festival was held downtown, the festival is a great time to reconnect with old friends, make new friends and just have a good time!

The food is great and the activities are alot of fun for kids, old and young. My daughter especially loved the grape stomp and my son enjoyed bocce ball! If you are in the Houston area and didn’t make it out this year, be sure to come next, it’s a GOOD TIME!!! You can stay up to date about festival events at http://houstonitalianfestival.com.

Startup Nation is looking for the top 100 home-based businesses, broken down to 10 categories and Cannoli by Mail wants to be the Yummiest!  But we need your help!  If you think our products are Yummy, please vote for us.  You can vote once per day.  And, we’d love it if you would pass it along

We apologize for any inconvenience and appreciate your understanding.  Please plan in advance!  We will not be shipping between July 16 - 25, 2008.  All orders placed by 5:00 p.m. CST on July 15, 2008 will ship on July 16, 2008.  Shipping will resume on July 28, 2008.

The pizzelle have finally arrived, and let me be the first to tell you, they are GREAT! Available in five delicious flavors: Traditional Anise, Vanilla, Chocolate, Cinnamon and Almond. 

Through June 30, 2008, receive FREE SHIPPING on your pizzelle by using this link.  You won’t be disappointed!

I have to share a great recipe that I found, that was so easy to make, and the kids loved it!  It reminded me of something we used to get at Carrabba’s Italian Restaurant in Houston called Pasta Carrabba.

Pasta, Bacon & Peas
Serves 4 to 6

Coarse salt and ground pepper
4 slices bacon, sliced into 1/2 pieces
2 shallots, halved and thinly sliced (I actually doubled this)
10 ounces (1 box) frozen peas, thawed
1 cup half-and-half (I used fat free and it was great!)
1 pound Angel Hair pasta

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain (leave fat in skillet).

2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to comine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.