I have always loved Pizzelle cookies. My husband's 'Nanny' always made them and they were so dreamy. I never even thought to get the recipe from her. It is the little acts of love that someone dopes that gives you the greatest joy. Her cookies will always be on a level above all other cookies.
One day while sitting at dance with my daughter, I was talking with the other mothers about whatever it is mom's talk about (everything). and another mother gave me her recipe. I remember trying to make them a few times and they just didn't turn out. I had no idea what I was doing wrong. I actually gave away my pizzelle iron because I thought it was broke.
Years later I got another pizzelle iron and tried her recipe and they were terrific!! I still have no idea what I was doing wrong before, and I don't even care. I love how my new iron works and the recipe is great. I have a Cuisinart Pizzelle Press.
So, Thank You, Shirley Emmerling for the awesome recipe. I think of you every single time I make them.
Pizzelle
6 eggs
3 1/2 cups flour
1 1/2 cups sugar
1 cup butter (melted and cooled)
4 tsp baking powder
2 TBSP Anise seed
1 TBSP Anise extract
Beat eggs adding sugar gradually. Beat until smooth. Add cooled , melted butter and anise ( seed and extract). Add flour and baking powder to egg mixture. Dough will be sticky enough to be dropped by a spoon. Cook according to your Pizzelle iron. I used mine on setting #3, and lightly brush with canola oil. Let cookies cool on wire rack. Optional: dust with powdered sugar.
Makes about 5 dozen.
I started making this pizza dough years ago when I found The Pioneer Woman's blog. Since then, she has published books, has a TV show on The Food Network, and has become very famous. I forget how I actually found her, but it was probably 2007 or so. I just loved her style, way of life and her food. I have tried so many of her recipes with much success. I use her pizza crust recipe, but I do use instant yeast instead. I haven't used active dry yeast for this in a very long time.
2 1/4 tsp instant yeast
4 cups flour
1 tsp kosher salt
1/3 cup olive oil, plus extra for bowl
1 1/2 cups warm water
To the bowl of a stand mixer, add the 4 cups of flour, instant yeast and kosher salt. With the dough hook stir to combine. With the mixer now on low, drizzle in the 1/3 cup of olive oil. Slowly add in the warm water, mixing until the dough comes together. You can mix it by hand, it works just as well. When the dough is formed, remove from the bowl and drizzle some olive oil into the bowl. Gently place the dough in and turn over so that both sides are coated in oil. Cover with a damp towel and let rise in a warm spot for an hour or two. The dough is now ready to be used or you can refrigerate for 3-5 days in a sealed container. It may also be frozen for up to 6 months.
If using active dry yeast:
Pour 1 1/2 cups of warm water in a small bowl and sprinkle yeast (1 tsp or 1/2 packet) on top. Wait a few minutes and stir together. Add it to the flour mixture.
It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli. It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.
You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli. Enough to enjoy for a few days, if your family is like mine.
You can serve the Stromboli plain or with your favorite marinara sauce.
Stromboli
flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)
Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13). Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.
Using a pastry brush , brush the 1 inch border with the beaten egg. Start to roll up the dough , like a jelly roll. Repeat with other stromboli. Place each loaf on a prepared baking sheet.
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent. Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.
I love to have a nice home cooked meal every day. Yes even on a stifling hot summer day. It doesn't have to require a lot of cooking. But just something somewhat healthy that I prepare and that we can all sit around the table and enjoy together. Today I had a few leftover egg yolks from making a marshmallow frosting and of course I thought~ Carbonara!!
This is super quick, especially if you have some leftover bacon handy. If you can boil water, than this is your dish! That easy. And quick!
Pasta Carbonara
1 lb spaghetti
6 strips of bacon, cooked and crumbled
4 egg yolks
1 cup grated Parmesan
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup fresh parsley, chopped
Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. ( I cook my bacon in a cold oven set to 400 degrees for about 15-20 mins) Transfer bacon to a paper towel to drain and reserve the drippings. In a large serving bowl, add the yolks and a few tbsp of the bacon drippings. Working quickly, add the drained pasta and the Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Toss to combine and serve immediately. * when cooking pasta, be sure to save some pasta water to add to the dish if it becomes too dry, it also helps the sauce to stick to the pasta.
