{"id":107,"date":"2010-12-11T09:37:54","date_gmt":"2010-12-11T14:37:54","guid":{"rendered":"http:\/\/angiewade.com\/?p=107"},"modified":"2010-12-11T09:37:54","modified_gmt":"2010-12-11T14:37:54","slug":"cannoli-french-toast","status":"publish","type":"post","link":"https:\/\/angiewade.com\/index.php\/2010\/12\/11\/cannoli-french-toast\/","title":{"rendered":"Cannoli French Toast"},"content":{"rendered":"<p>Ingredients:<\/p>\n<p>    * 1\/4 cup confectioners\u2019 sugar<br \/>\n    * 1 cup ricotta cheese<br \/>\n    * 2 eggs<br \/>\n    * 1\/2 cup milk<br \/>\n    * 12 slices sandwich bread<br \/>\n<a href='http:\/\/www.rachaelraymag.com\/Recipes\/rachael-ray-magazine-recipes\/take-five-ingredients-recipes\/Cannoli-French-Toast' >Cannoli French Toast<\/a><\/p>\n<p>Directions:<\/p>\n<p>   1. Sift 1\/4 cup confectioners\u2019 sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1\/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners\u2019 sugar before serving<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: * 1\/4 cup confectioners\u2019 sugar * 1 cup ricotta cheese * 2 eggs * 1\/2 cup milk * 12 slices sandwich bread Cannoli French Toast Directions: 1. Sift 1\/4 cup confectioners\u2019 sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1\/2 cup &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/angiewade.com\/index.php\/2010\/12\/11\/cannoli-french-toast\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cannoli French Toast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-107","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/comments?post=107"}],"version-history":[{"count":0,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/107\/revisions"}],"wp:attachment":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/media?parent=107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/categories?post=107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/tags?post=107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}