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
Directions
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.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Thursday, December 9, 2010
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
Directions
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.
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
Directions
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.
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.
Thursday, December 17, 2009
Gaulettes
My mom's friend, Betty, used to make some wonderful waffle type cookies when I was growing up. Betty has since passed away, but I work with her son the other day and asked them about his mother's cookies. He told me the name and then I promptly forgot it, because I have the memory of a sieve anymore.
Today at work, a group of us did a cookie exchange. When one of my friends walked in, I noticed what looked like waffles in her bag. No freaking way! They were those cookies! Unfortunately I only got 5 of them (!!!) because, well my boss was there and I'm thinking she may not look too kindly on me knocking people down and stealing their baked goods. Fortunately, I did get her recipe! I also googled and found another recipe online, so I am posting them both here. I will have to do a taste test someday in the future.
Mom and I both miss you, Betty, I will think of you whenever I make these!
Amy S.'s Mom's recipe:
3 sticks of butter (melted)
1 1/2 cups sugar
1 1/2 cups brown sugar
6 eggs
4 cups of flour
2 tsp (I say Tbs) vanilla
Mix all ingredients and cook on a waffle iron. Amy's mom says to use medium for one minute if your iron has settings.
Maria Cherie Collard's Belgian Waffle Cookies
Yield: about 70, depending on size of cookie.
1 pound butter
10 eggs, separated
1 teaspoon salt
1 1/4 cup brown sugar, packed
2 cups white sugar
5 tablespoons vanilla, whiskey or desired flavoring
7 cups flour
Powdered sugar, optional
CREAM butter and sugars with an electric mixer. In a separate bowl, beat egg yolks until well blended and creamy in color. Add to creamed mixture. Add flavoring.
WORK flour into mixture by hand.
BEAT egg whites until stiff, then fold into dough mixture.
BAKE in Belgian waffle iron or on electric waffle iron at about 350 degrees, until browned on both sides.
TOSS in powdered sugar, if desired
Today at work, a group of us did a cookie exchange. When one of my friends walked in, I noticed what looked like waffles in her bag. No freaking way! They were those cookies! Unfortunately I only got 5 of them (!!!) because, well my boss was there and I'm thinking she may not look too kindly on me knocking people down and stealing their baked goods. Fortunately, I did get her recipe! I also googled and found another recipe online, so I am posting them both here. I will have to do a taste test someday in the future.
Mom and I both miss you, Betty, I will think of you whenever I make these!
Amy S.'s Mom's recipe:
3 sticks of butter (melted)
1 1/2 cups sugar
1 1/2 cups brown sugar
6 eggs
4 cups of flour
2 tsp (I say Tbs) vanilla
Mix all ingredients and cook on a waffle iron. Amy's mom says to use medium for one minute if your iron has settings.
Maria Cherie Collard's Belgian Waffle Cookies
Yield: about 70, depending on size of cookie.
1 pound butter
10 eggs, separated
1 teaspoon salt
1 1/4 cup brown sugar, packed
2 cups white sugar
5 tablespoons vanilla, whiskey or desired flavoring
7 cups flour
Powdered sugar, optional
CREAM butter and sugars with an electric mixer. In a separate bowl, beat egg yolks until well blended and creamy in color. Add to creamed mixture. Add flavoring.
WORK flour into mixture by hand.
BEAT egg whites until stiff, then fold into dough mixture.
BAKE in Belgian waffle iron or on electric waffle iron at about 350 degrees, until browned on both sides.
TOSS in powdered sugar, if desired
Thursday, August 6, 2009
Disappearing Marshmallow Brownies
I thought I had posted this recipe already, as it is one of my most requested ones. Mom used to make these for us growing up and I still love them! I just made them for a bake sale here at work and you know I had to steal a couple for myself. I usually double the recipe, cause they are that good.
Disappearing Marshmallow Brownies (courtesy of Hope's mama)
1/4 cup butter
1/2 cup butterscotch chips
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Preheat oven to 350 degrees. Coat an 8x8 or 9x9 pan with cooking spray.
Stir the butter and butterscotch chips over medium low heat until they are melted. Remove from heat and let cool to room temperature. Stir in the flour, baking powder, salt and brown sugar. Beat the egg and add it and the vanilla. Add the chocolate chips and the marshmallows and gently fold them in (no more than 5 strokes).
Spread the mixture into the pan and cook for 20-25 minutes. The center will still be "jiggly". Let cool and then cut and enjoy.
Disappearing Marshmallow Brownies (courtesy of Hope's mama)
1/4 cup butter
1/2 cup butterscotch chips
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Preheat oven to 350 degrees. Coat an 8x8 or 9x9 pan with cooking spray.
Stir the butter and butterscotch chips over medium low heat until they are melted. Remove from heat and let cool to room temperature. Stir in the flour, baking powder, salt and brown sugar. Beat the egg and add it and the vanilla. Add the chocolate chips and the marshmallows and gently fold them in (no more than 5 strokes).
Spread the mixture into the pan and cook for 20-25 minutes. The center will still be "jiggly". Let cool and then cut and enjoy.
Monday, February 2, 2009
No Bake Cookies
My mother used to make these cookies fairly often while I was growing up. My favorite part was licking the warm yumminess off of the spoon.
No Bake Cookies
In a pan over medium-high heat (you know I am impatient and turn it up to high) add the following ingredients and stir until the mixture comes to a boil:
1 stick butter/marg
2 cups sugar
3 Tbs cocoa
1/2 cup milk
Once boiling reduce the heat a bit and boil for 2 minutes.
Remove from heat and stir in the following:
3 cups oats
1/2 cup PB
1 tsp vanilla
Drop by spoonfuls onto wax paper and let cool.
Mmmmmmmm..... *drool*
No Bake Cookies
In a pan over medium-high heat (you know I am impatient and turn it up to high) add the following ingredients and stir until the mixture comes to a boil:
1 stick butter/marg
2 cups sugar
3 Tbs cocoa
1/2 cup milk
Once boiling reduce the heat a bit and boil for 2 minutes.
Remove from heat and stir in the following:
3 cups oats
1/2 cup PB
1 tsp vanilla
Drop by spoonfuls onto wax paper and let cool.
Mmmmmmmm..... *drool*
Monday, December 22, 2008
Sister's Sugar Cookies
Sister makes these every year. She makes some special ones with me with blackberry brandy in the icing. Purple penquins are Aunt Hopie's special cookies. Just top with powdered sugar icing from the BH&G or Betty Crocker cookbook.
Sister's Sour Cream Sugar Cookies
1/2 cup butter
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup sour cream
1 egg
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 cup all-purpose flour
Beat butter; add sugar, baking powder, baking soda and salt. Beat. Beat in sour cream, egg, vanilla and lemon peel.
Beat in as much of teh flour as you can. Stir in rest by hand. Chill one to two hours.
Try to work it as little as possible, roll out quickly and cut into shapes. Transfer to ungreased cookie sheet. Cook at 375 degrees for 7-8 minutes.
Sister's Sour Cream Sugar Cookies
1/2 cup butter
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup sour cream
1 egg
1 tsp vanilla
1 tsp grated lemon peel
2 1/2 cup all-purpose flour
Beat butter; add sugar, baking powder, baking soda and salt. Beat. Beat in sour cream, egg, vanilla and lemon peel.
Beat in as much of teh flour as you can. Stir in rest by hand. Chill one to two hours.
Try to work it as little as possible, roll out quickly and cut into shapes. Transfer to ungreased cookie sheet. Cook at 375 degrees for 7-8 minutes.
Lime Cookies
These are my favorite Christmas cookies. Mmmm. I have no problem sharing the rest of my cookies, but those? I save a bunch of them for myself. They are nice and crisp and limey. Yeah, I just made that word up. Oh and it's from some BH&H cookie recipe book.
Lime Cookies
1 cup butter
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs finely shreded lime peel
2 Tbs lime juice
2 cups all-purpose flour
1 recipe Sugar Topping
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping side of bowl occasionally.
2. Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Shape dough into 1-inch balls. Place balls 2 inches aparton an ungreased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped in Sugar Topping.
4. Bake in a 350 degree oven about 10 minutes or until edges are golden brown. Transfer to a wire rack until cool. Makes about 48 (yeah right) cookies.
Sugar Topping: In a small bowl stir together 1/3 cup granulated sugar, 2 Tbs green decorating sugar, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
Lime Cookies
1 cup butter
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs finely shreded lime peel
2 Tbs lime juice
2 cups all-purpose flour
1 recipe Sugar Topping
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping side of bowl occasionally.
2. Beat in shredded lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Shape dough into 1-inch balls. Place balls 2 inches aparton an ungreased cookie sheet. Flatten each to 1/4-inch thickness with the bottom of a glass dipped in Sugar Topping.
4. Bake in a 350 degree oven about 10 minutes or until edges are golden brown. Transfer to a wire rack until cool. Makes about 48 (yeah right) cookies.
Sugar Topping: In a small bowl stir together 1/3 cup granulated sugar, 2 Tbs green decorating sugar, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
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