{"id":20141,"date":"2016-10-25T05:00:11","date_gmt":"2016-10-25T12:00:11","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=20141"},"modified":"2019-10-18T11:55:59","modified_gmt":"2019-10-18T18:55:59","slug":"chocolate-espresso-pizzelles","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=20141","title":{"rendered":"Chocolate Espresso Pizzelles"},"content":{"rendered":"

Out with the old, in with the new.<\/strong><\/span><\/p>\n

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.<\/p>\n

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”.<\/p>\n

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.<\/p>\n

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<\/a> while we were in Chicago as few months ago and we made the Chocolate Tacos<\/a>.<\/p>\n

<\/p>\n

This is the pizzelle maker<\/a> 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.<\/p>\n

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.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> This Sugar Plum Cake <\/a>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.<\/p>\n

\"img_0495\"<\/p>\n

\"img_0498\"I added the vanilla and espresso (that I dissolved in 1 Tbsp. of water) to the sugar. I omitted the cream de caco.<\/p>\n

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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.<\/p>\n

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The batter will look pretty thick.<\/p>\n

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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.<\/p>\n

\"img_0501\"<\/p>\n

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.<\/p>\n

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Remove hot cookies to cooling rack and cool until crisp then store in airtight container.<\/p>\n

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I dusted half with powdered sugar.<\/p>\n

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You are going to want a stack like this just for yourself. Great with a cup of tea or coffee.<\/p>\n

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Chocolate Espresso Pizzelles<\/div>\t
2016-10-20 01:13:23<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. 1-1\/2 cups sugar<\/li>\t\t\t\t
  2. 1 teaspoon Espresso Powder (Medaglia D' Oro)<\/li>\t\t\t\t
  3. 3 large eggs<\/li>\t\t\t\t
  4. 1\/2 cup salted butter melted and cooled<\/li>\t\t\t\t
  5. 1 teaspoon Vanilla<\/li>\t\t\t\t
  6. 1 tablespoon Creme de Cacao (see note below)<\/li>\t\t\t\t
  7. 2 1\/2 teaspoons baking powder<\/li>\t\t\t\t
  8. 1\/4 cup Cocoa Powder<\/li>\t\t\t\t
  9. 2 cups of flour (all purpose)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    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.<\/li>\t\t\t\t
    2. Add and mix the cooled butter, vanilla and cr\u00e8me 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.<\/li>\t\t\t\t
    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.<\/li>\t\t\t\t
    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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from Food52 <\/a> <\/div>
        \n Adapted from Food52\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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