THIN & CRISP PIZZELLE
Steps:
- Preheat a pizzelle maker, and lightly mist the plates with non-stick spray. Wipe the plates of the pizzelle maker lightly, to remove any excess.*
- Place the eggs, sugar, anise seed, vanilla, and anise extract in a medium bowl and whisk to combine.
- Stir in the melted butter.
- Add the flour, baking powder, and salt, and mix until smooth.
- Place about a tablespoon of batter on each of the hot pizzelle maker plates, and close the lid.
- Cook until only a few wisps of steam are escaping from the pizzelle maker, and the pizzelles look lightly golden.
- Use a fork or small spatula to remove the cooked pizzelles to a wire rack to cool.
- Dust with powdered sugar, if using.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 17 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MOCHA MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
- Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
- Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.
MOCHA PIZZELLE
These mocha pizzelle are chocolate cookies flavored with coffee liqueur. Store in a sealed container.
Provided by sueb
Categories Pizzelle Cookies
Time 21m
Yield 60
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
- Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
- Preheat pizzelle baker according to manufacturer's instructions.
- Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 15.7 g, Cholesterol 26.7 mg, Fat 3.8 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.2 g, Sodium 46.1 mg, Sugar 7.1 g
AUNT PHILLOMENA'S PIZZELLE
At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.
Provided by Kim Severson
Categories dinner, lunch, cookies and bars, side dish
Time 1h
Yield About 4 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
- Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
- Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 4 grams, TransFat 0 grams
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