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ANISE PIZZELLE

I don’t think you can get anymore ancient and traditional with an Italian sweet treat than a Pizzelle! These scrumptious things that tastes similar to a waffle cone go way back into ancient Rome where they used the pizzelle iron over open fire. Nowadays, luckily we have electric ones that make the whole process super fast with hardly any mess. You’ll find these during Christmas time, Easter and other special occasions. You can make other flavors other than anise, such as vanilla, hazelnut, chocolate and lemon. Also when they’re still hot you can wrap them around a wooden dowel to make cannoli shells, shape into a waffle cone, bowl, pretty much anything you want.

You can find a Pizzelle Press pretty much anywhere on the internet for about $50. Amazon.com is always the best way to go but you can also find them at gourmet stores like Sur La Table where I found my Pizzelle Pro Toscano by ChefsChoice.

Print Recipe
ANISE PIZZELLE
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a large bowl whisk the flour, baking powder, and anise seeds together.
  2. With an electric stand mixer beat the eggs and sugar together for about 2-3 minutes until fluffy.
  3. Add the butter, vanilla extract, and anise extract. Once they’re well incorporated then add the bowl of flour and baking powder in two parts; giving the wet ingredients a chance to absorb the flour.
  4. Bake one tablespoon full of the batter on each mold for about 30 seconds. Use a metal spatula to remove the pizzelles and place on a rack to cool.
Recipe Notes

When placing the batter on the molds, place it more off-centered towards the back of the circular mold so that when you close the top it will press evenly.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


Print Recipe
PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.