I know that when the holidays loom closer, it’s time to think about pants that stretch to allow you to eat and enjoy!
My favorite reminder that we all are about our holiday eats, is from an episode in the iconic show, ‘FRIENDS’.
Ross and Joey are caught on a fire escape and Ross declares, “I am still carrying a little holiday weight!”
So no one wants to gain weight, but our favorite foods reel us in as they are happy eating.
Yes, the holidays may be about emotional eating on some subconscious level, but let’s be honest, the food just tastes better when we are all gathered together doesn’t it?
One of my all-time favorite holiday cookies are pizzelle. I think there is just no wrong way to eat pizzelle.
The cookie is light and airy and so versatile. You can stuff them or use them as a breakfast food.
Here are 7 delicious ways to enjoy pizzelle cookies. Cheers to fun foods and those few pounds that are earned along the road to bliss!
7 Delicious Ways To Enjoy A Pizzelle
7 Ways to Enjoy A Delicious Pizzelle but What Are Pizzelle Cookies?
Really? Are you serious? Is it possible you not know what pizzelle are? I feel like they were a staple in my home.
Then again, as an Italian Girl, they are a staple in our homes! Perhaps these cookies boast the best combination of flour, eggs, butter, and sugar to ever be created?
Pizzelle can be crunchy or soft and often are flavored with Anise. Pizzelle are the culprit cookies that singe all the others with their flavoring.
That is why anyone that puts Anise Pizzelle on a cookie tray knows to keep them separated from the poor, unknowing other cookies!
Now, this is where I leave my heritage and move to the way I like things to taste. I hate Anise. Let’s just call me a rebellious Pizzelle gal!
My favorite flavors of pizzelle are chocolate, amaretto, and lemon. Sometimes I even get crazy and do orange-flavored pizzelle!
Crazy right? LOL! My Nonna’s recipe is at the end of this, and it always turns out perfect!
7 Ways to Enjoy A Delicious Pizzelle, but first Start Making Pizzelle
There’s both technique and style to making pizzelle and after trial and error.
Watching my Nonna Santa, mom, Mother-in-Law, and countless others prepare these, THE IRON MATTERS.
I will NEVER recommend the cheapest iron. You will throw it at the wall after it destroys the most perfect batter due to sticking issues.
Did I mention I am truly not a fan of nonstick spray or eggs as well? As for the nonstick spray, it ALWAYS flavors foods weird. So, if the iron is nonstick, it better work!
I go all out, and have this iron myself and would NEVER change it. Since my iron is worn-in and yucky, here’s a fresh picture so you know what you are searching for!
Yep, so you could REALLY see it. It’s a workhorse!
This Pizzelle Iron does not stick and my cookies turn out perfect! I get that you might want to spend less, and I understand,.
Here is my backup Pizzelle iron for when I have some helpers or am cooking in bulk!
While pizzelle are not just a holiday treat kind of cookie, they are the ones that I make only at Christmas.
Cleanup from spillover and the dough is enough for me!
So, I enjoy pizzelle during the holidays only and then try not to think of them again all year.
One thing you want to know is that you can find pizzelle in stores so if you crave them, they are accessible. Y
You do not have to rely solely on homemade. I do prefer homemade baked goods, however, because I am in control of the ingredients.
That said, let me introduce you to 7 delicious ways to indulge in pizzelle eating, that will have you craving them long after the season of perpetual bliss!
First, pizzelle are delicious when dipped into coffee, tea or even after dinner liqueurs.
They are thin, so a quick swipe across a very hot beverage will soften it to nothing, but the taste, will just send you!
After dinner liqueurs are soft and can be balanced with thin, wafer-like cookies, such as pizzelle.
I love dipping Chocolate Pizzelle into amaretto, it’s divine!
Second, is an easy change-up to the cookies presentation and taste. If you place a bunch of pizzelle on a platter, dust them with confectioner’s sugar.
They will look snow-embellished, and how perfect is that for the season?
Topping off pizzelle may be the most awesome thing ever. Why?
The options for topping or ‘smearing’ are endless from peanut butter to Nutella, pudding, yogurt, jam, preserves and more.
It’s so hard to choose what to top them with that you might just have to try a smear of each. After all, it’s in the name of taste-testing.
Maybe one of my favorites is Pizzelle S’MORE. Now do get excited. You use a chocolate pizzelle, a spoon of marshmallow topping then a drizzle of chocolate.
Oh my #FOODGASM! Yes, it’s to die for! IF you think you have an affinity to S’MORES, this will start you down a new road to addiction! Sorry, not sorry!
In need of an ice cream cone? WOW, are you in luck if you have pizzelle handy.
Who’s a fan of those lovely waffle cones you get when you go to those boutique ice cream stores?
Well, ‘hello’ this is for you! Grab the pizzelle (well don’t grab them will break), head to the microwave, give them each 15 seconds (you may need 5-10 seconds more).
Pull it out at the end of the cycle, and form it into a cone (I am not kidding when I say your fingers will burn but t s so worth it!).
It’s that sinfully easy! Basically you are making ice cream cones on demand, no waste!
We all have cravings and when you want sweet, crunchy and chocolaty all in one bite, this is for you!
Take the pizzelle, and drizzle them with melted chocolate. You can use chocolate chips, or wafers melted.
The crunch will satisfy while the chocolate rounds it out!
Pizzelle are superior atop things. You can crumble them and put them atop yogurt or pudding.
Or if you love ice cream, try breaking a few into that. How about putting some pizzelle broken into pieces into a serving of Sorbet? Totally a yum fest.
I have to say there are a lot of ways to enjoy pizzelle, so indulge. Pizzelle are most popular during the holidays but make perfect presentations for large parties and gatherings!
Nonna Santa’s Pizzelle Recipe
This recipe has been handed down from generation to generation. I tweak it with lemon rind, or orange zest, amaretto, vanilla, etc. There are endless options for change-ups, so don’t be afraid to try!
3 Eggs (or egg replacement by Bob’s Mill, I use this!)
1 Tablespoon Almond Extract
3/4 C Sugar
1/2 C Butter Softened
1 3/4 C Flour ( Sifted first)
2 1/4 Tsp Baking Powder
1/2 Tsp Cinnamon
**2 Drops Olive Oil to 1/4 C Oil (for use on the iron, not for the recipe)
Preheat Pizzelle Iron. Let this happen ahead of time, it’s better the iron is warmer than less.
Use a pastry brush and run cooking oil across it. Carefully wipe off excess.
Reapply as necessary, I’d say about every 3 sets of cookies.
In a mixing bowl, mix eggs and sugar, then add in butter, almond extract, cinnamon, and baking powder.
Last add in flour, 1/2 c at a time.
Drop by the Filled Tablespoon and cook for approximately 30 seconds (steam needs to stop coming out of sides).
Use tongs or a fork to remove! Lay on a cooling rack.
Repeat until all dough is used.
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