Great! Does not need any changes to the original recipe. Even my teenagers loved it.

Reviewed On: Mar. 2, 2008

When I made the chocolate version, I used a Ghirardelli's Chocolate Hazelnut Cocoa. Every Pizzelle turned out perfect. The hazelnut flavor was subtle and an excellant accent. I also made a regular batch using anise flavoring instead of vanilla but the batter was difficult to work with (I discarded it and made a second batch thinking I had done something wrong - but the second batch was the same). The pizzelles were so popular at work - and the hazelnut cocoa pizzelles went quickly. I am giving this recipe 5 stars for the optional chocolate recipe. I have been asked to bring it again next year!

Reviewed On: Feb. 26, 2008

The cake was very moist. I extended the cooking time 10 minutes. If I make it again, I will try it will yellow cake mix instead of lemon.

Reviewed On: Oct. 6, 2007