April 23, 2011

yummy yummy...

...you know you want 'em...
Today I made Italian pizzelles for Easter. Tomorrow we're doing a Greek lamb (my dad's famous recipe) which we will be prepping this evening.

My mom and I use to make pizzelles all the time and she recently sent me the recipe we always used.
Apparently, I scribbled all over it when I was little one year while we were baking them. Over the years we've tweaked the recipe a little to perfect it but this year I wanted to do something different. Roll them up and dip them in DARK CHOCOLATE!
(I used my new measuring cups and spoons too!)
First, I made the pizelles...

Then, we dipped them! (Ben helped... Cooper watched)
Here's the recipe:

3 eggs, beaten
3/4 cup sugar
3/4 cup butter or margarine, melted (I used margarine)
1 1/2 cup flour
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon anise seed or extract (I used extract)
sifted powdered sugar (optional)
melted dark chocolate (optional)

Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of pre-heated grid (mine was set at medium heat). Close lid and immediately clip handles together (I spray the top grid with pam to prevent them from sticking). Allow to cook until steaming stops - about 1 minute. Remove with fork. Allow to cool on wire rack or towels. While hot, may be rolled into cylinders or cones. Dip in melted chocolate and/or dust with powdered sugar.

Makes roughly 32 pizelles.
About 148 calories per pizelle.


  1. Those pizzelles look fantastic. You're right, I definitely want some. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your pizzelles up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html

  2. YUM! Those look delicious and I love that there's a history to them. That Greek Lamb? Just reading that made my mouth water. Hope it's delicious!

  3. Mmmmmm...ALL OF THIS LOOKS AMAZING. Absolutely love it - and you take some amazing pictures - what a great eye for the camera.


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