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.
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.
Saturday, December 4, 2010
Tex Mex Potato Soup
Oh my.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•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.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•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.
Thursday, November 11, 2010
Pork Chops Marsala
Here is a Cooking Light recipe that I want to try...
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007
The Marlboro Man Sandwich
This the BEST sandwich ever. The recipe is from The Pioneer Woman. One of my favorite recipes EVER. However, I don't add the final bit of butter AND I add provolone cheese. And A1 sauce. OMG.
Marlboro Man Sandwich
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!
Marlboro Man Sandwich
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!
Individual Apple Crisp
This is my own creation...not bad.
Individual Apple Crisp
1 apple, cored, peeled and chopped
1 Tbs. brown sugar
1 Tbs. flour
1 Tbs melted butter
1 tsp cinnamon
1 Tbs oats
Spray a ramakin with Pam. Add the apples (if you want at this point you can sprinkle on some cinnamon sugar and stir). Combine remaining ingredients. Sprinkle on top of apples. Bake at 350 degrees for 30 minutes.
Individual Apple Crisp
1 apple, cored, peeled and chopped
1 Tbs. brown sugar
1 Tbs. flour
1 Tbs melted butter
1 tsp cinnamon
1 Tbs oats
Spray a ramakin with Pam. Add the apples (if you want at this point you can sprinkle on some cinnamon sugar and stir). Combine remaining ingredients. Sprinkle on top of apples. Bake at 350 degrees for 30 minutes.
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