Friday, May 30, 2014
Pizzelles. Every year, my step-mother's ex-mother-in-law would make pizzelles for Christmas. (Did you follow that?). Long family story, but my step-mother ended up being the one taking care of her in her end days. I'll call her Grandma S for today. Grandma S. would come over every Christmas eve, and she would bring two things with her, egg nog and pizzelles. Her eggnog was NOT for children (and depending on how much she imbibed while making the eggnog was in direct correlation with the level of her voice and the amount of laughter that would ensue for the evening). She made two types of pizzelles, Anise & Vanilla/Almond. I'm not much of a licorice person, so I did not always care for the anise ones, for a few years she made them with vanilla extract and just used the anise seeds, I liked them rather than straight on anise ones. The Vanilla Almond were AMAZING. I would easily down 4 or 5 (cough cough dozen) before arriving at my parents house (in my later years, it was my job to pick up Grandma S. from her apartment on Christmas Eve).
From that time till now (yes, going on over 25 years), I'd always wanted to learn how to make pizzelles. They sounded difficult, especially since they only happened once a year! Fast forward to two weeks ago when a kind soul on Freecycle listed a Pizzelle Iron available, picked up from her front porch. I had to. And, of course, I did.
And, for the average homeschooler, there is no greater holiday that Evaluations and The Last Day of School. Today, is that day for us. I thought the pizzelles would be a fitting bribe for our evaluator (not that she needs them, but I love baking, and she usually loves my treats, so I decided this was as good a reason as any to experiment).
I cannot eat traditional Pizzelles anymore, gluten and all that. So, I tried it with GF flour. It was so stinking yummy, I might actually dream about these. The possibilities are endless, and the flavor combinations? Not to mention to make ice cream cones or waffle bowls? Oh please! Thank goodness it's summer and I have a reason to celebrate!
Oh, and they were NOT difficult AT ALL. I don't know why people wait for Christmas to make them. I sure won't. In fact, I might make more later today. Yum.
1 1/2 Cups Gluten-Free Flour Blend (use your favorite)
2 tsp Baking Powder
3 large eggs
3/4 Cup granulated sugar
2 tsp Almond Extract
1 tsp Vanilla Extract
1/2 Cup Butter, melted
Powdered Sugar for dusting
In a medium bowl, whisk together GF Flour and baking soda.
Melt butter, add in extracts and mix well.
Start preheating your pizzelle iron (yes, necessary evil! You must use a pizzelle iron!).
In a mixer, beat together eggs and sugar for about 2 to 3 minutes until it's light yellow and it appears that all the sugar is dissolved into the eggs.
On a low speed, slowly drizzle in butter/extract mixture. Add dry mixture and mix until just combined. The batter will be thick and sticky.
Follow amount directions for your pizzelle iron - mine did well with my 1 1/2 TBS Cookie Scoop. Follow your makers directions for cooking the pizzelles. (Mine is a cheapy cheapy Toastmaster one, each cookie took about 1 to 2 minutes). Remove from iron with a rubber spatula and allow to cool.
Dust with powdered sugar.