Thursday, December 9, 2010

Classic Pizzelle

I usually make the recipe out of the book that came with the iron (shut up) but here is an alternative, again from the King Arthur Flour Baking Banter Blog.

Classic Pizzelle

No Italian holiday is complete without crisp, buttery pizzelle. Read our blog about these cookies, with additional photos, at Bakers' Banter.

3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 cup melted butter


1) Beat the eggs, sugar, salt, and vanilla until well combined.

2) Stir in the flour and baking powder, mixing until smooth.

3) Add the melted butter, again mixing till smooth; the batter will be thick and soft.

4) Heat your pizzelle iron. As it heats, the batter will stiffen.

5) Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.

6) Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.

7) Dust cooled pizzelle with confectioners' sugar, if desired.

Chocolate Pizzelles

I've never tried these but I found a recipe on the King Arthur Flour blog, so I may.

Chocolate Pizzelle

Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.

3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter


1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.

2) Add the cocoa and baking powder, again beating till smooth.

3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.

4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.

Sunday, December 5, 2010

Peppermint Bark

I am getting my recipes together for Christmas cookie baking! I already have the recipes for Sister's sugar cookies and my lime cookies on here. I made this bark last year and it was really, REALLY good.

Peppermint Bark

From Two Peas in a Pod blog who adapted from Use Real Butter

1 lb dark chocolate, chopped

1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)

Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop. That stuff is strong!

When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.

Saturday, December 4, 2010

Tex Mex Potato Soup

Oh my.

This was really, really good. I got the recipe from by a poster called "kelly @". I totally recommend.

Tex Mex Potato Cheese Soup

Serves 8 (or 6 if you're me)

•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.

In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.

Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.

Once thick, turn off the heat and stir in the cheddar cheese.

Serve with sour cream and green onions.