I love crispy wafer-like cookies and I get them when I make Pizzelles. Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron. They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.
The recipe that I have for the Pizzelle is quite large and makes a large quantity. The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter. This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat. Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe. (Next time I will make a third recipe) Since the recipe calls for 6 eggs, dividing it half was pretty simple. Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.
In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again. To most people it would seem that Marshmallows are difficult make, but the opposite is true. The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin. You can get at least 16 2″square Marshmallows out of one recipe.
Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside. But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale. The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.
As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.
To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)
Broken-up Pizzelle in Food Processor Workbowl
Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.
To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies. The only difference was that I had 1 cup of pulverized Brownies. The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe. So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour. I also reduced the Sugar to less than 1 cup.
After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.
The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.
You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner. Try it yourself and experiment to create totally new delights. This treat is also good with Ice Cream!
Here we go again! Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses? Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again! I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh! They tasted like Gingerbread Biscuits – not very palatable – so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces. I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins. This was a delicious and satisfying Breakfast Delight!
So here is how I made the Gingerbread/Applesauce Cake. The recipe can be adapted for use without the leftover Gingerbread pieces. Just let me know and I will change it for whoever would like it.
Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.
Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first; once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.
Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly
The remaining ingredients that you are going to need are:
1 cup All-Purpose Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Cloves (optional)
3 large Eggs
1/2 cup Butter, melted
1 tsp. Vanilla
1 cup Brown Sugar
1 cup Applesauce
1/2 cup Raisins
The Applesauce pictured below was homemade chunky Applesauce
This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.
Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.
- Adjust the oven rack to the middle position and heat to 350 degrees.
- Butter, or spray an 8 or 9″ round or square pan and set aside.
- Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
- Place the Eggs in the Food Processor and run until they are well mixed.
- Add the Brown Sugar, Butter and Vanilla and mix again.
- Add the Applesauce and Pulse until it is well distributed.
- Add the Flour Mixture and run until well – mixed. (DO NOT OVERMIX!)
- Add the Raisins and pulse, just until they are distributed throughout the batter.
- Pour the mixture into the prepared pan; tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
- Allow the cake to cool on a wire rack before inverting onto a serving platter.
Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.
Saturday, December 6th was my Gingerbread House Workshop at the Academy of Culinary Education in Woodland Hills. There were 11 attendees. Each team made one house and the single attendee made her own house. One team had dough left over so they got to make a smaller version of their house to go along with on their board. Unfortunately, it seems that all the pictures I took did not come out. There were several more houses along with these. Will try to find them and update.
All in All everyone had a very good time and took home a completed house. Decorations that were used ranged from M & M’s to Tootsie Rolls, Candy Canes and Nerds, Peppermint Wheels and Licorice Twists.
Here are pictures of the houses.
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Posted by Admin Test - 2014/12/09 at 12:02 AM
Categories: Baking, Cookies, COOKING CLASSES, Cooking for Kids, Family Fun, Food as Gifts, Main, Parent Child Classes Tags: Candy Canes, Decorating, Gingerbread House, GNBD House Class, Holiday Baking, Holiday Fun, Royal Frosting, Tootsie Rolls