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by on October 25th, 2016

Chocolate Espresso Pizzelles

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Out with the old, in with the new.

A person who likes to bake and cook can never have too many pans or utensils, can they? Maybe I don’t need three pans to make chocolate bouchons which are chocolate “cork” shaped cakes made by Thomas Keller; at the time I bought these molds I worked at Williams Sonoma and was catering and if I were to make these 12 would not have been enough, I needed at least 36 at a time. So is the story behind most of my pans like my 24 tiny 1″ x 2″ bread pans; and they are the cutest little loaves of bread you have ever eaten.

So, what is one to do when they are faced with a lifetime of cooking equipment when trying to clean out a kitchen to have it painted. Well, you go through one thing at a time and say “do I really need that” and 98% of the time my answer was yes and “this is so cute, I will use it sometime”.

I bought my first krumkake iron (or pizzelle) over 25 years ago and it was the kind that you put on top of burner, added the batter, shut the lid, cooked a few seconds, flipped and hoped that it did not burn before making a crisp delicious disk that you could form into a cone or cannoli shell.

Well, when I put my hands on my old krumkake iron I decided that it was time to replace and update the gadget/pan because perhaps I might want to make sone cones or pizzelles. I had bought my daughter-in-law, Missy, an electric pizzelle maker while we were in Chicago as few months ago and we made the Chocolate Tacos.

This is the pizzelle maker I bought from Amazon. I was so upset when I opened my package that I did not get the same one that I had bought for my DIL; her’s makes the cones and taco shells and mine makes the three cookies. I’m glad now that I clicked a little too fast and got the one I have; which I think can be used to make some wonderful savory pizelles to enjoy with a glass of wine; that’ll be my next experiment and maybe by that time you will decide you can’t live without one of these little presses.

I can’t tell you how excited I am try the savory variety. Top them with some smoked salmon, sour cream and a little of my grated cured egg yolk that I just learned to make and it will make for an interesting “snack” to go with a cocktail.

BLAST FROM THE PAST: This Sugar Plum Cake is such a humble little cake that you may not give much attention to, but believe me it gets rave reviews every time I make it. I’m making it for Xmas this year and doing it early and freezing.

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img_0498I added the vanilla and espresso (that I dissolved in 1 Tbsp. of water) to the sugar. I omitted the cream de caco.

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Whisk your eggs; I did a half recipe so I had to try and measure 1 1/2 eggs vs. using 3 eggs.

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The batter will look pretty thick.

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Spritz your pizzelle maker with cooking spray and add about a heaping teaspoon of batter to the center of each design. It will take practice to get them perfectly center. No matter, they are delicious even if they have funny edges.

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These take probably less than a minute. A little green light will come on to let you know they are done. If they don’t look like they will crisp up, shut lid and cook a few seconds more.

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Remove hot cookies to cooling rack and cool until crisp then store in airtight container.

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I dusted half with powdered sugar.

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You are going to want a stack like this just for yourself. Great with a cup of tea or coffee.

Chocolate Espresso Pizzelles
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Ingredients
  1. 1-1/2 cups sugar
  2. 1 teaspoon Espresso Powder (Medaglia D' Oro)
  3. 3 large eggs
  4. 1/2 cup salted butter melted and cooled
  5. 1 teaspoon Vanilla
  6. 1 tablespoon Creme de Cacao (see note below)
  7. 2 1/2 teaspoons baking powder
  8. 1/4 cup Cocoa Powder
  9. 2 cups of flour (all purpose)
Instructions
  1. Preheat the pizzelle baker. In a large mixing bowl, add and whisk to incorporate the sugar and Espresso powder. Mix in the eggs, one at a time.
  2. Add and mix the cooled butter, vanilla and crème de cacao. Sift the baking powder, cocoa and flour together. Add the flour mixture to the sugar/egg mixture 1 cup at a time; mix to make a light enough dough to drop onto the pizzelle baker.
  3. Drop a heaping teaspoonful of batter in center of each grid pattern to make full size pizzelles. Hold handles together firmly during baking, note: some bakers have a clip to hold the handles firmly together. Trim off any overflow if needed.
  4. Baking time is 30 to 45 seconds, will vary slightly because of consistency of the batter or the amount of dough used. Let cool completely on a rack, then store in an airtight container.
Notes
  1. I had creme de cacao but chose not to use it. I instead used 1 tablespoon of water to dissolve the espresso powder in. I also halved the recipe; I should have made the whole recipe because these were gone in a flash.
  2. I can't wait to try some different combinations like add some orange zest to the chocolate or peppermint extract and I may even try some crushed peppermint candies.
Adapted from Food52
Adapted from Food52
http://rosemaryandthegoat.com/
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