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.
Oatmeal is one of those foods which we think of as a Breakfast Item, but it has many more uses than just that for Breakfast. Even though Oatmeal makes a wonderfully satisfying and nutritious breakfast, start thinking about it in other terms. In other words, what Oatmeal can and should be used for besides a breakfast cereal.
Here are some of the things that I use Oatmeal for:
#1 is probably what everyone thinks of as a use for Oatmeal besides breakfast and that is Oatmeal/Raisin Cookies. Well, what about Oatmeal/Raisin Waffles. Combining the Cookie and the Waffle in a newly delicious and nutritious breakfast. oatmeal-raisin-waffles/
Of course, the Oatmeal/Raisin Waffle is still a Breakfast Food but can be used for Lunch or Dinner as well. And speaking of Dinner, how about using Oatmeal in your Meatloaf instead of Bread Crumbs. It actually works much better because it absorbs a lots of moisture and helps to hold the Meatloaf together better than bread crumbs do. Just substitute and equal amount of Oatmeal for the Bread Crumbs in your recipe. ( I usually use about 1 cup of Oatmeal to 3 lbs. of ground meat.
Let’s not leave out the Cookies, though. Here is a link to a kid-friendly recipe for Oatmeal Cookies.
The next item that i use Oatmeal for is for part of the coating for Fried Chicken. Try using my recipe – just substitute one cup of Oatmeal for 1 of the cups of Flour. You will be surprised how good and crunchy it is. /fried-chicken/
November is ‘National Peanut Butter Month‘. Peanut Butter as we probably all know is made from grinding Peanuts. Now, technically Peanuts are not actually nuts. The Peanut does not grow on a tree but rather from plants that are much like Vegetables. Peanuts are also known as ground nuts because of this reason. But to repeat, Peanuts are not actually nuts; they are legumes. Unlike legumes, Peanuts are not usually cooked as a vegetable or even as a main dish. Instead, they are treated much like the tree nuts – they are roasted and salted and eaten out of hand. They are chopped up and added to baked goods. But probably the most popular use for Peanuts is that rich spread we all know as ‘Peanut Butter’.
Peanut Butter has long been a favorite of kids and adults alike. Peanut Butter and Jelly Sandwiches not withstanding, how many different ways can you think to use Peanut Butter?
My favorites are Peanut Butter Cookies, Thai Peanut Sauce (made with Peanut Butter) and Reese’s Pieces. There is Peanut Butter Fudge and Peanut Butter Brownies just to name a few. So to observe ‘National Peanut Butter Month‘ I am going to share with you a couple of my favorite recipes. If you have any favorite recipes using Peanut Butter please feel free to share them with my readers.
/One of my very favorite things is the Peanut Butter Sauce served with Chicken and Beef Satay in Thai Restaurants. Technically, Satay is an Indonesian Dish but it has become a popular mainstay in Thai Cuisine. And it is the sauce that really makes the dish! Try this recipe – if you don’t like Chicken you can always substitute Beef or Pork or even Lamb! chicken-satay-with-peanut-butter-sauce/
For lunch today I made a Salad with leftover Shrimp Taco Ingredients. The salad consisted of shredded Lettuce, diced Tomatoes, Cilantro with a squeeze of Lime and Dressed with Spicy Thai Peanut Dressing. Very delicious and taste bud pleasing.
Growing up, Peanut Butter Cookies were always a favorite in our household. Probably the most intriguing thing about Peanut Butter Cookies is those ‘Criss-Cross’ marks made with a fork. Why, I don’t know but if the cookie does not have them, there is definitely something missing! It is those tell-tale marks that tell us that the cookie is a Peanut Butter Cookie. I know of very few other cookies that use this decoration. Instead of plain Peanut Butter Cookies, try this recipe that mimics that childhood favorite – the Peanut Butter and Jelly Sandwich. cookies/peanut-butter-jelly-cookies/
Everybody loves Rice Krispy Marshmallow treats and what better than Rice Kirspy Marshmallow treats with Peanut Butter added to them! Try it for yourself or your kids and you will never make them without the Peanut Butter again! /peanut-butter-rice-krispy-candies/
In Hong Kong there is a favorite street food known as Hong Kong Waffles. They are soft waffle that can be rolled up. Before they are rolled they are usually spread with Nutella or Peanut Butter. They are quite delicious and not at all hard to make if you have a waffle iron. deserts/hongkong-style-waffles/
Last but not least there is Chocolate/Peanut Butter Fudge. This contains two favorites – Chocolate and of course Peanut Butter. This is a really simple fool/proof fudge recipe that anyone can make in a very short amount of time. So if you are a Chocolate and Peanut Butter Lover, be sure and try this recipe. candy/peanutbutter-chocolate-fudge/
Then there are the items that we don’t need recipes for. Celery stuffed with Peanut Butter, Crackers with Peanut Butter, Peanut Butter and Jelly or Honey Sandwiches, etc.
All in all, enjoy ‘National Peanut Butter Month’ and see which ways you come up with to enjoy this all time favorite.
Be the first to comment - What do you think?
Posted by sylveee - 2014/11/05 at 1:35 PM
Categories: Baking, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days Tags: baking, Celery, Children's Cooking, Chocolate, Cookie Recipes, Cookies, Dessert Ideas, kids cooking, National Food Days
October boasts of 13 different food Titles. Except for two (Eat Country Ham Month and Vegetarian Awareness Month), all are National Food Months) A few among them are ‘National Caramel Month’, ‘National Popping Corn Month’ and ‘National Chili Month’. However, I think one item is missing and that this should also be ‘National Pumpkin Month’ or at least ‘Pumpkin Month’. This is the time when the Pumpkins are making their way into the markets for Halloween and Thanksgiving and possibly even December Holiday Meals. Therefore I am declaring October the ‘Month of the Pumpkin’.
Think of all the things that can be done with Pumpkin and I am not just talking about ‘Jack O’ Lanterns for Halloween. I am talking about ‘foodstuffs that can be made with Pumpkin’. There are at least two different types of Pumpkin on the market. One are the larger Pumpkins which are used for carving ‘Jack O’ Lanterns’ and other Fall Decorations. Then there is the ‘Sugar Pie Pumpkin’ which is used for baking and cooking. This is the Pumpkin that this blog will be dealing with. For those of you who think that Pumpkin does not taste good, you have another guess coming. Combined with spices, sugar and other ingredients Pumpkin can be very tasty and quite delicious. Pumpkin is rich in Beta Carotenes which provide Vitamin A, a necessary nutrient for ‘Night Vision’ and other bodily functions.
Just what is a Pumpkin? Well, first of all it is a fruit that belongs to the squash family. All squash are classified as fruit because they bear seeds thereby making the shell that contains the seeds the ovary. The meat inside the shell (skin) is edible and can be cooked as is or chopped or ground or pureed and can be baked, stewed, or made into Ice Cream, Shakes and Smoothies. My favorite use for Pumpkin is in Pumpkin Bread or Pumpkin Waffles. Roasted Pumpkin Seeds are also a favorite among many people. In addition, the seeds contain Oil which is also used for culinary purposes
Listed below are just some of the table items that can be made with Pumpkin. Listed below are some of the many foodstuffs that can be made with Pumpkin. (In Alphabetical Order) During the month of October, this blog will post various recipes and photos made with Pumpkin. Please do try out some of these items for your family meals.
Pumpkin Bread & Muffins Pumpkin Pasta
Pumpkin Biscuits Pumpkin Pie
Pumpkin Waffles Pumpkin Soup
Pumpkin Cornbread Pumpkin Stew
Pumpkin Ice Cream Pumpkin Turnovers
Starting today you can check for recipes to try. For starters, go to the links below. These are delicious for your Thanksgiving Dinner or Breakfast.
For Day Two of ‘National Bake Week’ we are going to talk about cookies. Again, this is the format I use when I do my Teen Baking Camps during the summers. Day two is always about cookies. Day one was bread and that is probably what everyone thinks is the hardest to do. So when you do what you think is the hardest, then everything else seems easy and nothing is easier than making cookies.
What is America’s favorite Cookie? Chocolate Chip of course! Chocolate Chip Cookies are probably the most versatile of all cookies to make. First of all, there are many varities of Chips. There are Bitter Sweet, Semi-Sweet, ( my husband’s favorite) Milk Chocolate (my favorite) and White Chocolate. There are also Peanut Butter Chips and Butterscotch Chips which I use those in Chocolate Based Cookies.
Then you can use M & M’s, Reese’s Pieces and my all-time favorite – ‘Milky Ways’ cut up into small pieces. I love the milk chocolate and caramel in those cookies.
The best ingredients to use for cookies is Unsalted Butter (even if the recipe calls for shortening), fresh Eggs, Cake Flour (for softer cookies) and pure Vanilla. I use Vanilla Bean Paste which has a more intense flavor than extract and gives the added exotic look of those little black specks of Vanilla Bean.
For drop cookies, which Chocolate Chip are, it is best to have the Butter and Eggs at room temperature. You want to cream the Butter until it is soft and fluffy along with the Sugar. Once these ingredients have been well incorporated, then you can add the flavoring, flour, salt and leavening agent. For Chocolate Chip Cookies the leavening agent is usually baking soda. Sugar cookies usually call for Baking Powder. In case you are wondering what the difference is between Baking Soda and Baking Powder here it is:
Baking Soda is Bicarbonate of Soda – NHCO3
Baking Powder is Baking Soda combined with an Acid such as Cream of Tartar and a starch filler.
If you run out of Baking Powder you can make your own, that is if you have Baking Soda on hand:
1 tsp. of Baking Powder is = to 1/4 tsp. of Baking Soda + 1/2 tsp. Cream of Tartar
Once your Dough is made drop it by the teaspoon onto greased or parchment lined baking pans. I prefer to use a #60 food scoop. By using the food scoop it takes only one hand to shape the cookies. If you use a teaspoon you have to use a second teaspoon to push the dough off the first spoon. If you prefer larger cookies, use a soup spoon or a #20 food scoop.
Bake you cookies in a 375 degree oven or 350 degree convection oven. For 2 cookie sheets adjust the oven racks to positions #2 and 4. Bake for 12-15 minutes, depending on how crispy you want your cookies.
Remove the baked from the oven (be sure to use pot holders) and place on cooling racks. If you use parchemtn use can just slide the parchment with the cookies onto the cooling racks. If the cookies are baked directly on the pan, allow them to cool for 5 minutes or so before trying to remove from the pan. Always use a spatula to remove the cookies from the baking pans.
For those people who have gluten allergies, try making Meringue Cookies. These are cookies made for Egg Whites and Sugar and flavorng. The Egg Whites are beaten along with the Sugar until they are stiff and then shaped on the pan the same way as the Chocolate Chip. For more decorative cookies, they can be extruded through a pastry bag using a large star tip. For Macaroons, Macaroon Coconut or ground Almonds can be added to the Beaten Egg Whites.
January 6th is ‘National Shortbread Day’. Shortbread is a cookie that is made frequently in the British Isles (namely Sotoland which is known for its Scottish Shortbread). There are also Shortbread recipes from the Scandinavian Countries.
What exactly is Shortbread and why is this confection called Shortbread? Shortbread falls into the Cookie Category but is certainly different from most cookies that we are familiar with. Shortbread is definitely a ‘melt in your mouth’ type cookie. It can have the texture of sand, yet it is very rich and usually very tasty.
Why are these cookies called Shortbread? I don’t where the ‘bread’came from, but I do know why they are called ‘short’. Possibly the ‘bread’ part is because that maybe all baked goods were at one time called ‘bread’.
To explain this, first you have to think about why ‘shortening’ is called shortening. What is Shortening? Well, most people think of Shortening as a baking product that comes in a can and is very white. This is most often the case, but things other than vegetable shortening such as Crisco ® are also shortening. But in order to understand this, first you have to know why shortening is called shortening and then you will understand why ‘Shortbread’ is called ‘Shortbread’ rather than cookies.
What purpose does ‘shortening’ serve in a baked product? First of all you have to think about the flour which in most cases is glutinous and is in long strands. (Microscopically speaking) If you mix Flour and Water together and bake it, you have nothing more than crackers which will be very crisp and break apart easily. This is where shortening comes in. Shortening helps to break up the strands of gluten (fiber) and tenderizes it and flavors it.
Many products can be used as shortening. These are in order of preference and flavor: Lard which provides the best flavor and flakiness in baked products. Lard is preferred by many bakers and cooks (not me though). In blind taste tests that I have conducted with my students, the products with lard always come out on top in both flavor and texture)
Butter is my preference even though it does not provide the flakiest of products, it is certainly the best tasting (as far as I am concerned) Sweet Butter is the preferred Butter for baking and cooking. Vegetable Shortenings come next and those include margarines which I do not recommend.
Oil is also used for shortening and there are pie crust recipes that specify oil. Many cake recipes also use vegetable oi in them.
To cut the strands of fiber, a solid shortening is usually cut into the flour mixture. This can be done with a ‘pastry blender’ which is a multi-wire tool held together with a wooden or plastic handle.
The shortening product can also be rubbed in with your fingers, preferably rubbing between your thumb and forefinger or it can be cut in with the use of 2 table knives, which is what we used to do before pastry blenders were readily available. You can also cut it in with your food processor, although I can tell you that this method will not produce the flakiest product, but it will certainly save a lot of time.
Baked products in which the shortening is cut in are Pie Crusts and Shortbreads. Everyone knows what a pie crust is and Shortbreads are really a cookie. The ration of butter to flour is so high, that the Shortbread cannot be easily rolled and there it is usually patted into a round and marked with the back side of a knife. After it is baked, it is then cut again.
A truly good shortbread will melt in your mouth, but will hold together when you pick it up to eat. If you want to try your hand at making shortbread (it is actually very easy) try my Pineapple/Macadamia Nut Shortbread Recipe in this blog /pineapple-macadamia-shortbread-cookies/
Sunday, September 23 is ‘National White Chocolate Day’. Even though there are probably many, many Chocolate Lovers in this country and around the World, White Chocolate is probably not considered to even be in the Chocolate Category.
Even though White Chocolate is made from ingredients derived from Chocolate, it cannot actually be considered ‘Chocolate’. It is a combination of Cocoa Butter, Milk Solids, Milk Fat and Sugar. What White Chocolate is missing as compared to ‘real’ Chocolate are the Cocoa solids which are separated out during the processing of the Cocoa Bean. In Dark and Milk Chocolates the Milk Solids are recombined with the other ingredients. Therefore, ‘White Chocolate’ is lighter in color (actually a creamy ivory color) and has a much milder taste than Chocolate. If you are a real Chocolate Lover, you probably won’t like White Chocolate but for those of us who prefer the lighter and milder taste, White Chocolate is the perfect thing.
White Chocolate is used in baking and candy making and in creamy desserts. Some of my favorite items made with White Chocolate are:
White Chocolate Cheesecake with a Raspberry Sauce.
White Chocolate Chip Cookies
White Chocolate Covered Strawberries white-chocolate-covered-strawberries/
White Chocolate Buttercream Frosting white-chocolate-butter-cream-frosting/
White Chocolate Rice Krispy Candies white-chocolate-rice-krispy-candies/
White Chocolate Cheesecake makes an elegant dessert, especially with the Berry Sauce served with it. White Chocolate Chip Cookies are a nice variation on Chocolate Chip Cookies as are the Blondie Brownies.
White Chocolate Covered Strawberries are delicious, especially in the Spring when Strawberries are at their best. It is also nice to dip the Strawberries in dark Chocolate on one side and the White Chocolate on the other side or to just stripe the dipped berries with the opposing color. Whichever way you do it, the Berries will be delicious.
White Chocolate Buttercream frosting provides a nice contrast to a Dark Chocolate Cake.
And White Chocolate Rice Krispy Squares takes everyone’s favorite treat one step ahead.
August 29th is ‘Lemon Juice Day’. How many ways can you think of to use Lemon Juice? Can you live without Lemon Juice? Some people do, but I couldn’t. There are so many ways to use Lemon Juice and it is such a necessity to keep so many foods from oxidizing and turning that ugly dark color that makes food unappetizing to eat.
Lemon Juice is an ‘Anti-oxidant’ – a product that protects the surface of other foods from the oxygen in the atmosphere. Oxygen reacts with foods like Bananas, Apples and Avocadoes and turns them an ugly dark color and makes the food lose their palatability.
Lemon Juice is also an excellent and necessary ingredient in many baked goods, entrees and beverages.
Entrees that require or are enhanced by the addition of Lemon Juice are:
Veal or Chicken Piccata chicken-picatta/
Grilled Shrimp grilled-shrimp/
Beef, Chicken or Lamb Kabobs
Condiments that use Lemon Juice are:
Seafood Cocktail Sauce seafood-cocktail-sauce/
Salsa (Lemon or Lime Juice)
Guacamole (Lemon or Lime Juice)
Baked goods that use Lemon Juice are:
Lemon Meringue Pie lemon-meringue-pie/
Lemon Meringue Cookies
Lemon Sugar Cookies
Lemon Pound Cake
Beverages that use Lemon Juice are:
Lemon Ade sparkling-lemonade/
Lemon Juice is also a great flavor enhancement for fruit such as Melons, Berries and Tropical Fruit such as Mangoes and Papaya. If you have a lemon tree that provides you with an abundance of lemons, squeeze them and freeze the juice in ice cube trays for easy use whenever you need them.
DAY ONE – French & Italian Bread
COUNTRY FRENCH BREAD ————–>
We also made French Baguettes, an Italian Country Corn Loaf and a French Corn Loaf in addition to Quick Chocolate Bread from France.
DAY TWO – Scandinavian Cookies
Krumkake is a Norwegian Waffle-like Cookie similar to an Italian Pizzelle but the Iron is much thinner, thereby producing a thinner cookie.
Fatigman are also Norwegian in origin. They are a fried cookie – the name translates to Poorman’s Cookie, but the ingredients are certainly not those of a poor man. They are rich in butter, eggs and cream.
DAY THREE –Austrian, Russian & German Pastries
DAY FOUR – South American Savories & Sweets
Tristan, Jeanette, Megan & Grace with
Empanadas they made
DAY FIVE – United States
Kevin sugaring the Beignets —–>
Be the first to comment - What do you think?
Posted by sylveee - 2012/08/13 at 5:37 PM
Categories: Baking, Bread, Cooking for Kids, Main, Pastry, Pre-Teen Classes Tags: Apples, Austria, Bread, Cookies, Eggs, Flour, France, Germany, International Baking, Italy, Pastry, Russia, Scandinavia, So. America, United States