A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
“The U.S. dollar is the best-looking horse in the glue factory” (9/23)
“A jazz musician is someone that puts a $5,000 horn in a $500 car and drives 50 miles for $5 gig” (9/22)
“Coffee! Because crack isn’t allowed in the workplace!” (9/22)
“Only those who dare to fail greatly can ever achieve greatly” (9/22)
“People are putting names on food in the company fridge” (joke) (9/21)
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Entry from March 22, 2014
Donnoli or Danolli (donut + cannoli)

A “donnoli” or “"danolli" is a hybrid of a donut and a cannoli. Psycho Donuts (Bay area, CA) introduced the “danolli” in August 2013. Zagat explained:

“A tube-shaped donut is fried, filled with pastry cream and chocolate chips and then rolled in crushed cannoli pieces to bring your future heart attack a few days closer to your body. Have mercy.”

ShopRite supermarkets (Nutley and Belleville, NJ) introduced the “donnoli” in February 2014. The “donnoli” is a donut filled with cannoli cream and topped with chocolate.


Psycho Donuts
Thursday, August 8, 2013
The Danolli. A hybrid created and manufactured in the Bay Area
Here’s proof that the Bay Area can out-hybrid even New York!
How ‘bout a crazy Psycho welcome for…

The Danolli

Danolli’s are the result of a head-on collision between an innocent donut and a cannoli.
(...)
The Danolli has a raised dough chassis, filled with an inpastata pastry cream engine.  The entire vehicle is then rolled into crushed cannoli shells, creating a psychological, crash-resistant exterior.  Semi-sweet chocolate morsels adorn either end of this hybrid vehicle, and chocolate drizzle covers the hood.  A protective coating of powdered sugar is gently applied over the vehicle’s finish.

Zagat
Now There’s a Donut-Cannoli Hybrid
By Tamara Palmer
August 16, 2013
Meet the latest entry into cronut knock-off territory in the Bay Area: The danolli, a donut-cannoli made by Psycho Donuts. The company, which has two shops in the South Bay in Campbell and San Jose, is known for going way over the top, but they’ve climbed even dizzier heights on this one. A tube-shaped donut is fried, filled with pastry cream and chocolate chips and then rolled in crushed cannoli pieces to bring your future heart attack a few days closer to your body. Have mercy.

KGO-TV (San Francisco, CA)
Donnoli, a donut cannoli hybrid, is the new cronut
Friday, February 28, 2014
NEW JERSEY (KGO)—There’s been an ongoing movement to combine desserts. And now, there’s a new one for you.

You may remember the wildly popular cronut, which is a combination of a croissant and donut.

Now a new creation is flying off the shelves of a New Jersey supermarket.

It’s called a Donnoli, and it’s a combination of a donut and cannoli.

This new sweet treat is the brainchild of David and Vincent, co-owners of a ShopRite in Nutley and one in Belleville.

They take a donut and fill it with a mixture of homemade cannoli cream—cinnamon, a little vanilla, whipped cream—then top it with chocolate.
(...)
COMMENTS
Chef Ron Levi • 22 days ago
What a bunch of crap! Not even a good knock-off! Everyone knows that I invented the REAL Danolli at Psycho Donuts almost a year ago!

Twitter
Mary Nersessian
‏@MaryNersessian
A New Jersey shop is making their customers’ salivate with the ‘Donnoli,’ a doughnut and cannoli hybrid http://www.ctvnews.ca/video?clipId=298864&playlistId=1.1708044&binId=1.810401&playlistPageNum=1
11:59 AM - 28 Feb 2014

Twitter
coconuttypinay
‏@coconuttypinay
Move over cronuts, donnoli, the UBE DOUGHNUT is here (Orange County)...!!! Only thing to say....come… http://instagram.com/p/labyk-QWwX/
4:10 PM - 18 Mar 2014

Twitter
Saying what u think
‏@youthoughtIsay
@MyFoxNY @elvisduran @RadioBethany @DanielleMonaro get your #donnoli at Gino’s pastry shop on 187th Street and Arthur Ave #littleitaly
12:29 PM - 20 Mar 2014

Posted by Barry Popik
New York CityFood/Drink • Saturday, March 22, 2014 • Permalink