Daily Archives: December 12, 2016
Posted by loavesandstitches
Most people I know collect something. For some, it’s teapots. For others, it might be beer steins. If a person has a lot of money, they tend to collect things like art or cars. Me, I collect cookie cutters. I look for cookie cutters everywhere I go and I have quite a large collection now. It’s so large, that I have to sort it by holiday to avoid having to dump out the bin when I need a particular shape. I love pretty much anything to do with making cookies and now that I have caught the Springerle bug, I can see myself buying and collecting those as well.
But today, we’re going to talk about the ultimate cookie making tool: the Pizzelle maker. I bought this on impulse last week when I was making my list of recipes I wanted to make for you. I ran across a recipe for this cookie and remembered how a friend of mine would sometimes bring them to our church’s cookie exchange and how much I loved them. The two or three that went home with me in the box never seemed to be enough.
Now, I know what you are thinking. This is a one trick puppy. It only makes pizzelles. You cannot make anything else with it. Generally speaking, I stay away from tools that can only be useful for one thing and won’t get much use except for one or two weeks out of the year. But, then I read that pizzelles can be used to make cannolis (if you’re willing to depart from the traditional fried shells) and ice cream cones. It was the ice cream cones that sold me. Before I knew what hit me, I hit the buy now button and the rest is history.
We don’t regret a thing.
Firstly, it is insanely easy to make these. In the time it takes to make the batter, the iron heats up and then everything is ready. This pizzelle maker makes two pizzelles every thirty seconds! In less than fifteen minutes, we had 2 dozen pizzelles, some of which we fashioned immediately into ice cream cones.
It went by so fast that we couldn’t stop there and the next day, we made another batch with candied ginger. Even with the extra couple of minutes that it took to finely chop the ginger, we were done in 15 minutes. Amazing.
The first day, we made a vanilla version with salted butter. However, we all agree that the ginger ones are better. Once I find some anise extract, I will make some with that flavor because I have read that those are the traditional flavor for this time of year. I also think that candied citrus would be really tasty.
I am pretty sure that we will be using this new tool way more than any one of the cookie cutters that I have in my bin. Ice cream sandwich, anyone?
Here’s a link to the pizzelle maker that I bought. I highly recommend it.
Leave a comment here to enter to win a box of Christmas treats. Pizzelles will definitely be in the box! Tell me what you collect!
Triple Ginger Pizzelles
makes about 24
1 1/4 cup (6.25 ounces) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 large eggs, preferably at room temperature
1/2 cup (3.5 ounces sugar)
3 Tablespoons (1.5 ounces) unsalted butter, melted and cooled a little
4 Tablespoons (2 ounces) canola oil
1/2 teaspoon ginger extract
2 tablespoons (1 ounce) finely chopped crystallized ginger
Whisk together the flour, baking powder, salt, and ginger in a small bowl.
In a medium bowl, whisk together the eggs and sugar until light and fluffy. Add the oil and melted butter and whisk together until smooth. Whisk in the extract.
Switch to a rubber spatula and stir in the dry ingredients into the egg mixture. Fold in the crystallized ginger.
Follow your pizzelle maker’s instructions to make your pizzelles. For the Chef’s Choice Pizzelle Pro maker, I used a scant tablespoon of batter per pizzelle and timed them for 30 seconds exactly.