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Photo by Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA
Living In: Ravenna, Ohio, USA
Mother Ann is looking for: (10 recommendations)
Good morning! I got a new kitchen gadget and can't wait to use it today! I got a pizzelle maker!!! I've wanted one for a while and finally got it. Added bonus? I had no idea I could make cannolis with it!!! :) Hit me with your favorite recipes and any tips to be successful, please.

Recommend a recipe

Last updated: Apr. 21, 2013 1:55 pm
Posted: Apr. 21, 2013 4:43 am
 
Commented by: manella
Apr. 21, 2013 4:46 am
Good morning Mother Ann,what is a pizzelle?
Comments:
manella
Apr. 21, 2013 4:52 am
Me again,i googled it,looks interesting.We had a lot of these kind of things in our home,but not one of these.
 
Deb C
Apr. 21, 2013 5:01 am
Don't you just love new kitchen gadgets? Have fun!
 
Mother Ann
Apr. 21, 2013 5:17 am
hi manella! I had never had a pizzelle until about 10 years ago someone brought them in to work to share. I especially loved the vanilla ones. Anise are OK, but I'm not a big fan of anise or licorice.
 
Mother Ann
Apr. 21, 2013 5:18 am
Deb C - I LOVE gadgets!! The closet in our spare room is completely filled with all the overflow of gadgets I have. LOL I do use most of them, so hubby doesn't really mind. :)
 
patticakes43
Apr. 21, 2013 1:55 pm
No recipe suggestion, just a congrats. Love getting new kitchen toys. :)
 
Commented by: What's for dinner, mom?
Apr. 21, 2013 5:20 am
I love mine! I have tried many recipes but the one I always come back to is the one my Italian MIL ave me 30 years ago---> http://allrecipes.com/personalrecipe/63013407/jans-thin-and-crispy-pizzelles/detail.aspx I always place the iron on a large cutting board as the counter can get hot sometimes from the iron. Some recipes can be oily as well and it drips so watch your counters. I also do one or two cookies to "condition the iron, it absorbs any excess oil you may use to prepare your iron. I usually throw those away as they are kinda soft. Steam escapes so watch your hands! You will get a feel for exactly how much batter you need once you make a few cookies. Machines vary so you just have to see what works best for yours. Have fun! Your house is going to smell wonderful baking these cookies!
Comments:
Mother Ann
Apr. 21, 2013 5:24 am
WFDM: Thank you! I saved it to my box. Thanks for all the tips, too. Just the kinds of things I was looking for! The booklet that came with my iron says it takes 30 seconds. I don't have any anise seed, think I can skip it?
 
Molly
Apr. 21, 2013 5:31 am
Grat request Mother Ann. I have a brand new maker that has never been out of the box. Had it for years. I'm going to give WFDM's recipe a try.
 
Scotdog
Apr. 21, 2013 5:36 am
My sister got me one on a trip to Ohio around Christmas. My BIL's family claims that you can get the authentic pizelle irons there. I've only used it once. I need to try WFDM's recipe. And, she told me you could skip the Anise seeds, I don't have any either. I did finally pick up the extract.
 
Mother Ann
Apr. 21, 2013 5:38 am
Hi Molly! Get that iron out and use it! LOL @SD - I don't know how "authentic" mine is - I got it at the Hartville True Value store which is an AWESOME store - it has everything from tools to kitchen tools to tractors.
 
Molly
Apr. 21, 2013 5:58 am
MA - I just went upstairs and dug it out. It is a VillaWare UNO Series. I guess since it is out of the box now, I should give it a try this afternoon. Lol
 
Molly
Apr. 21, 2013 6:01 am
WFDM - if I omit the anise extract and seeds do I need to increase the vanilla amount?
 
Mother Ann
Apr. 21, 2013 6:01 am
Molly - LOL! Yup! Mine is a Chef's Choice. Good luck with your adventure. I'm getting ready to get off here and give mine a try.
 
What's for dinner, mom?
Apr. 21, 2013 7:34 am
Sorry - lost my internet for a while there! UGH! You can omit the seeds. The extracts are strong. It is personal preference. The seeds do add flavor but since they are whole they are best when you bite into them. You can always add a bit more extract if you do a one cookie test and feel you want it stronger. I like LOTS of anise in mine :)
 
Recommended Recipe:
Photo of: Italian Pizzelles

Italian Pizzelles

Submitted by: anonymous 
Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing. 
Recommended by: What's for dinner, mom?
Apr. 21, 2013 5:24 am
I tried this one. It was good and I would make it again. In my review I said that they stuck a good bit but once I got them going (and sprayed with PAM frequently) they were fine. Nice chocolaty flavor though!
Comments:
Mother Ann
Apr. 21, 2013 5:40 am
Yummy! I love anything chocolate, so.... I'll keep the PAM handy! Thank you!
 
Commented by: Lindsay
Apr. 21, 2013 6:20 am
Good morning Mother Ann. We LOVE ours! Our favorite recipe is one that came in the cusinart pizelle cookbook. I have copied it for you. We use our stand mixer to make the batter. DOUBLE CHOCOLATE PIZZELLE While chocolate pizzelle are not traditional, they are quite delicious. Use with your favorite ice cream to make ice cream sandwiches. Makes 36 - 40 pizzelle 1-1/2 cups (375 ml) all-purpose flour 1/4 cup (75 ml) unsweetened cocoa powder 2 ounces very finely chopped bittersweet or semisweet chocolate 2 teaspoons (10 ml) baking powder 3 large eggs 1 cup (250 ml) granulated sugar 1/2 cup (125 ml) unsalted butter, melted 1 tablespoon (15 ml) vanilla extract Preheat the Cuisinart™ Pizzelle Press on Setting 3 while preparing the batter. Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart® SmartPower™ Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening. Use the spoon provided to scoop dough, about 1-1/2 – 2 teaspoons (7-10 ml), and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready. Adjust baking times for softer or crispier cookies according to personal preference. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving. Nutritional information per pizzelle: Calories 71 (41% from fat) • carb. 10g • pro. 1g • fat 3g • sat. fat 2g • chol. 22mg • sod. 17mg • calc. 4mg • fiber 0g Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon (15 ml) instant espresso powder in 2 tablespoons (30 ml) hot water. Add to batter along with 1/3 cup (85 ml) finely ground almonds. Use 1-1/2 teaspoons (7 ml) each of almond and vanilla extracts in place of 1 tablespoon (15 ml) vanilla extract.
Comments:
Mother Ann
Apr. 21, 2013 6:49 am
Thank you! I'm going to save this one.
 
Commented by: Lindsay
Apr. 21, 2013 6:25 am
One tip: we use a small ice cream scoop (or maybe its a melon baller) to put the batter in the press. It is usually quite sticky, so that works well and gives fairly even scoops.
Comments:
Apr. 21, 2013 6:31 am
This is my favorite recipe for Pizzelles. http://www.kingarthurflour.com/recipes/classic-pizzelle-recipe. I use a scoop, also, with my batter. I use a silicone pastry brush and brush the irons with oil each time I bake another cookie. Have fun!
 
Mother Ann
Apr. 21, 2013 6:50 am
Definitely a great tip about the scoop. I have one and will use it. Thank you!
 
What's for dinner, mom?
Apr. 21, 2013 7:36 am
Ya know... that is brilliant! I use mine for cupcakes and stuff WHY didn't I think of it for Pizzelles?! Guess I have been doing it for 30 years with 2 messy spoons too long! Not any more! :)
 
Commented by: Party Chef
Apr. 21, 2013 6:47 am
I make vanilla or chocolate ice cream cones with mine.
Comments:
Mother Ann
Apr. 21, 2013 6:50 am
That's a great idea. I'll remember that.
 
Recommended Recipe:
Photo of: Homemade Ice Cream Cones

Homemade Ice Cream Cones

Submitted by: Mal 
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven. 
Recommended by: SHORECOOK
Apr. 21, 2013 6:51 am
Ever since I saw the photo by Deb C, I've been wanting to try this recipe. I think you could do it with a pizzelle maker or waffle maker. They look so yummy Deb!
Comments:
Mother Ann
Apr. 21, 2013 6:53 am
The owner of the building we rent for our restaurant has an ice cream shop in one corner. They make the best homemade waffle cones. I'll save this and give it a try.
 
SHORECOOK
Apr. 21, 2013 6:58 am
I used to have a pizzelle maker but I don't know if it made the move. I'll have to go search the attic as you have inspired me Mother Ann!
 
What's for dinner, mom?
Apr. 21, 2013 7:38 am
You can also roll them around a wad of foil that is about 2 inches by 6 inches and make cannoli shells. Like these:http://www.amazon.com/Norpro-3660-Stainless-Steel-Cannoli/dp/B000LBU1VQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1366555073&sr=1-1&keywords=canoli+tube
 
Commented by: What's for dinner, mom?
Apr. 21, 2013 7:43 am
I have had fun with using different extracts. Coconut is awesome and then if you drizzle chocolate (or dip half) it is fantastic! Lemon is another favorite. Almond... you can have endless kinds! So pretty when you make different fillings and shape like cannolis, too.
 
Commented by: What's for dinner, mom?
Apr. 21, 2013 7:50 am
I have a savory recipe, too, that my MIL gave me but I have not tried it: 3 large eggs, 1/2 cup butter (soft), 1/2 cup Parmesan cheese (she grated her own for these), 1/2 cup granulated sugar, 1 1/2 teaspoon baking powder, 2 tablespoons chopped fresh parsley, 1 teaspoon onion powder, 1 1/2 cups all-purpose flour.
Comments:
Mother Ann
Apr. 21, 2013 8:04 am
Oh yummy! That sounds really good! I wonder if you could turn that into a cannoli stuffed with a crab filling??
 
What's for dinner, mom?
Apr. 21, 2013 9:10 am
Wow, that sounds really good! From what I remember they are almost like a cracker. She cut them in 4ths and used with tuna salad, chicken salad... I forget what else.
 
Recommended Recipe:
Photo of: Pizzelles II

Pizzelles II

Submitted by: BETORKAR 
An thin traditional anise flavored Italian cookie made with a pizzelle iron. 
Recommended by: Blazer
Apr. 21, 2013 12:59 pm
Had my pizzelle pan for over 2 years & finally used this recipe the beginning of this month. Loved it.
 
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