Thank you for all the shelving love on my last post. There is something about getting organized that releases all kinds of endorphins in me. Such a nice, happy feeling.
Not less than an hour ago Rick walked into the room with a big box of craft stuff that had been stored in the garage for the last ten years. I must have packed it up when we moved here and never unpacked it.
All kinds of metal charms, German diecuts, watch parts, rubber stamps, seashells, markers, ribbons, trims, felt, sketch books. My taste in craft bits and pieces hasn't wavered much over the years. Except there was a lot of black lace and trim – not sure what is up with that.
On Sunday we visited Rick's mom (Patricia) and her husband (Richard) and while we were there Patricia made pizzelle with leftover waffle batter. She let me take the pizzelle iron home so I could make some myself.
I wasn't thrilled with the recipe I made. I wanted the house to smell like a Stone Cold Creamery. You know, that waffle-cone scent. They were okay – just not vanilla-y enough even though the batter called for a tablespoon of it.
I have to say that they are a bit tedious to make because the iron only makes two at a time. They should have made it bigger so it makes four.
I broke the latch on it when I was making the second batch so I guess I own a pizzelle iron now. I'll get Patricia a new one. I noticed on the reviews for it (Cusinart) that other people had the same problem with the latch just breaking in half.
Does anyone have a tried and true recipe for these?
oh yeah, I know that smell! I got a Cuisinart Griddler for Christmas and have been loving it. I’ve never heard of Pizzelle’s so I’m no help on a better recipe! I did notice one recipe on the PW Tangy Kitchen blog and it called for 2 tablespoons of vanilla, could it be that simple?
i use the recipe in The Frugal Gourmet Cooks Italian Cookbook (Jeff Smith) EXCEPT that he says to use margarine (gag me) and i use butter … and he says to use vanilla or anise extract (boring) and i use anise OIL (so much that it almost burns my tongue when i eat one of them) … and he says to use 6 eggs but i always add another one cuz i like them almost paper thin … hmmmmm … maybe i DON’T use his recipe … it does help to Misto the iron with evoo so the first few don’t stick to it
Sorry, no recipe… but I do so love the tablecloth in the background! 🙂
I have wanted a pizzelle maker for the longest time! I should just buy one! Yours look so pretty! Ahhh….that smell from Cold Stone is so good!
I have an iron that I bought at an Italian import shop. I would recommend that you try that rather than a big box store. Mine is over 30 years old and still works great. My recipe came with the iron and everyone in our family uses it. My husband,who is full blooded Italian loves them as do his whole family. The recipe is:
6 eggs, 3 1/2 cups of flour, 1 1/2 cups of sugar, 1 cup butter – melt and cool, 4 teas. of baking powder, 2 tablespoons Anise. Enjoy!
You may want to find a good Italian import shop. They are the best!
Barb
Cuisinart WM-PZ2 Brushed Stainless Steel Pizzelle Press – Rated 4.2 out of 5.0
178 reviews – $30 new – 31 stores
Nordicware 01540 Norwegian Krumkake/Pizzelle Iron – $37 new – 5 stores
Jarden Consumer Solutions 3600-NS Prego Pizzelle Baker – Rated 4.8 out of 5.0
116 reviews – $32 new – 79 stores
Looks as if Jarden may be the way to go.
http://www.pizzelle.net/
One other thing … this website is a fellow who has been using the same maker for 90 years! Enjoy!
Hi Andrea! I have the cuisinart one. We have tried several recipes and actually prefer the one that came in the manual. Have a great day!