I like to pipe melting chocolate both milk chocolate and white chocolate in strands on each pizzelle for decoration and taste. I also like to sprinkle colored sanding sugar on the iron first, then dollop the batter. When it spreads out you get colored sugar melted into the batter. Fun decorations during Christmas.
Hi Kelly can you please tell me the recipe if using a vintage hand pizzelle maker stove top. I've read that the batter must be thicker. Thanks. Nobody has actually shared this recipe. Also they use electric makers. Thanks
Those are the thickest ive ever seen but it probably really helps when making the little taco and rolling it up? I love them thin but iver never had luck molding them. Maybe the baking powder does the trick.
Oh yes! Definitely use the baking powder for thicker cookies and no baking powder for extra crispy flatter cookies. But if they're thin you can't roll them or fold them like a taco because they'll crack.
I have trouble with the amount of dough to each cookie! I either put too dough on the spoon or not enough !!! I have to grill with the 4 smaller cookies. Can you help
@@cathyvanoli8544 I find that I can't always put the batter right in the middle. Depending on how your appliance presses...for example I have to put my batter sort of toward the front of the press. And even with that I use a tiny silicone spatula to trim the edges before I take them off and put them on the cooling rack.
@@cathyvanoli8544 no problem! It bothers me and my mom says I'm too much of a perfectionist...but literally no matter what you do the edges aren't an exact science. All that matters is itntastes good and the smiles they give.
dippity do darn , i should have watch this video before buying the Pizzelle Maker , i bought the non sticky model , now the awful hassle of doing a return !!
I make them on my krumkake iron and they are thinner. Also, you shouldn’t use your fingers to get the batter off the spoon. Use a small spatula instead
@@TheSuburbanSoapboxI was a little worried when you said you don’t like the non stick ones, because I asked for one and got it for Christmas, and it’s the one you have! Yay! How much butter do you use in the batter?
Hi Bee! I have a CucinaPro, not the nonstick iron because they do peel overtime and the regular one will last a much longer time. I haven’t had issues with the cookies sticking to this one. Here’s an affiliate link for you, they’re on sale right now on Amazon! amzn.to/3F9F4l5
@@TheSuburbanSoapbox Thank you for clarifying which butter salted or unsalted to be used in Recipe. I used the unsalted with a pinch of salt and it is nice to know it doesn’t matter which to use. I made the Pizzelli s and they are delicious.
I've never tried that and since Almond Flour is a different beast....I don't think it will work without some major tweaking. Maybe use a gluten free flour? I'm not well versed in Keto recipe development so I can't really say for sure.
Kelley, just read your Italian Pizzelle recipe. May I please suggest "Pizzelles Recipes from Italy handed down from one generation to another.. I am 2nd born Generation 80 yrs old . All my grand parents born in Italy & Sicily. And grand parents brought here to America most of their Native Country recipes.. Their Best Italian Cookie Recipe is Pizzelles.. Italians 90% with grand parents from Italy will tell you the #1 mistake American do when they make ANISE PIZZELLES, using Anise EXRACT... We Italians NEVER USE "ANISE EXTRACT." We use ''ANISE PURE OIL.'' Little bit pricey but well worth the price. $23.99 Pure Anise Oil 8 oz. bottle. Nothing smells your house up while you are cooking the cookie in your Pizelle Iron. I just order my bottle of Anise OIL, as I was getting low on it. I use 1-2 Tablespoons in my recipe.. I mix it well with my cool melted butter and eggs beat it well. I did notice My recipe is double your size recipe.. So if you ever decide to purchase and try the ANISE PURE OILS, I suggest you use 1 TLB. Anise Oil. Once you try it, you would never and I mean never go back to Anise Extract. The Anise EXTRACT burns off in the iron intense heat, as it looses it's flavor in the cookie.. But use the oil it is well worth it.. And the difference in the 2. And your home will smell of Anise oil for a good day/12 hrs.. nothing like that smell in your home. I just purchase my latest bottle from Amazon. DIABETIC PIZZELS Oh, one more thing of interest. Last week I use a box of ''PILLSBURY ZERO SUGAR, SUGAR FREE YELLOW CAKE MIX.. I made a batch of Sugar Free Pizzelles...from the sugar free Pillsbury cake mix. First time I made Pizzelle sugar free cake mix.. I have been using this yellow sugar free cake mix for my husbands favorite cookie, Chocolate Chip/walnut now for a couple of yrs. and I also ues same zero sugar free mix for Banana Nut Bread and Carrot Bread.. So why not try it for pizzelles. Glad I did. Diabetic Friendly Pizzelle 4 Eggs 2 Sticks = 1/2 lb MELTED BUTTER ''COOL'' 1Tlb. ANISE OIL (NOT ANISE EXTRACT 1 Box Pillsbury ''SUGAR FREE ZERO SUGAR YELLOW CAKE MIX" 3 TLB. FLOUR Mix in large bowl, melted cool butter, Anise oil. & eggs, blend well. Gradkually add 1/2 cake mix blend well, add other half cake mix plus 3 Tlb Flour. I mix mine well, then cover bowl and put in fridge for 2 hours to mellow flavors together. Heat up iron till good and hot... use 2 teaspoons, dip one in the mix put good amount on spoon, use other spoon to push batter off on the iron placing slightly off center towards back of point center. balance so wont squeeze out the sides when close.. Usually takes 25-35 sec..I open to check wellness. I like mine pale in color, some people likes their kind of toasted.. Always air dry them before stacking up. Never stack if still warm.. Once cool stack I place our in seal tight tins or plastic containers with air tight lids. Enjoy.. Marie Floriolli Seewald
I like to pipe melting chocolate both milk chocolate and white chocolate in strands on each pizzelle for decoration and taste. I also like to sprinkle colored sanding sugar on the iron first, then dollop the batter. When it spreads out you get colored sugar melted into the batter. Fun decorations during Christmas.
Great idea!
@@TheSuburbanSoapbox how much butter?
Do yoou add the chocolate after the pizzelles are cooked?????
Love it and thank you for sharing! 💕
You are so welcome!
Love your recipe! I make these every year. My mom made these for us every Christmas. I have her pizzelle iron. ❤❤❤
That’s so wonderful you have your moms iron. They were always a staple for us during the holiday, too. Have a wonderful Christmas season!!
Same exact recipe I have! that I've had forever!!!
That's awesome! Do you have any alterations or recommendations of ways your family likes them?
Thanks for sharing. It has been a while since I have made them & wanted to again,...
Hope you enjoy
Hi Kelly can you please tell me the recipe if using a vintage hand pizzelle maker stove top. I've read that the batter must be thicker. Thanks. Nobody has actually shared this recipe. Also they use electric makers. Thanks
You can use this recipe for a vintage iron, it is pretty thick so it works well for almost all irons.
@@TheSuburbanSoapbox your recipe thanks so much
ANISE INSTEAD of vanilla is so GOOD
I totally agree but my kids hate the anise and I can’t eat a whole batch myself without having to buy bigger pants. 🤪
I prefer vanilla
Those are the thickest ive ever seen but it probably really helps when making the little taco and rolling it up? I love them thin but iver never had luck molding them. Maybe the baking powder does the trick.
Oh yes! Definitely use the baking powder for thicker cookies and no baking powder for extra crispy flatter cookies. But if they're thin you can't roll them or fold them like a taco because they'll crack.
I have trouble with the amount of dough to each cookie! I either put too dough on the spoon or not enough !!! I have to grill with the 4 smaller cookies. Can you help
@@cathyvanoli8544 I find that I can't always put the batter right in the middle. Depending on how your appliance presses...for example I have to put my batter sort of toward the front of the press. And even with that I use a tiny silicone spatula to trim the edges before I take them off and put them on the cooling rack.
@@foxracer1703 thank you ! I will try that ! I am also going to get a smaller cookie scoop to see if that helps !!! Thanks again !! 🇮🇹🇮🇹
@@cathyvanoli8544 no problem! It bothers me and my mom says I'm too much of a perfectionist...but literally no matter what you do the edges aren't an exact science. All that matters is itntastes good and the smiles they give.
What kind of flour?
I used all purpose flour but for a crisper cookie, 00 flour yields amazing results!
I love these cookies. My aunt used to make them.
They're my favorite!
I want my pizzelle really thin & crispy. Can I omit the baking powder?
Yes you can!
@@TheSuburbanSoapbox Thank you. I made your pizzelle recipe and it's the best I've ever tried.
Curious, what happened to the one you put the chocolate chips on? You didn't close the top on the chocolate chips now, did you?
No, I rolled it up like a cannoli. The chips melt and hold it shut.
What is the best way to store these to keep them crisp?
Airtight container or zip top bag at room temperature.
Store in tin containers .. the best
Can you use a waffle maker if you don’t have a pizzelle maker?
I haven't tried it so I can't confirm that it will work.
@@TheSuburbanSoapbox ok thank you
No they are too thick !
@@itmaslanka ok thanks
great video but just for future reference they are pronounced "PIT CELLS"
Thanks! :-)
So again, what is the brand of your iron
It's a CucinaPro. Here's the link: amzn.to/3xhMG1d
I think Your Rsp Is The Best
Thank you so much!
dippity do darn , i should have watch this video before buying the Pizzelle Maker , i bought the non sticky model , now the awful hassle of doing a return !!
The nonstick will work, as well. No worries.
@@TheSuburbanSoapbox no worries here , i now have 2 of them lol
ANISE!
Ha! Yes, I know.
How about chocolate pizzelles???
I have a recipe for chocolate pizzelles on my website. Would you like the link?
Yes pls would like to try the chocolate ones
@@TheSuburbanSoapbox yes pls
It's peet..zels girl.
OK. :-)
Peet - zay - lays. It's an Italian word just like pizza 🤣
Every time she said peet-Zels i couldn’t stand it ! It was like nails on a chalkboard 😬😬I too am a Italian .
I make them on my krumkake iron and they are thinner. Also, you shouldn’t use your fingers to get the batter off the spoon. Use a small spatula instead
Thanks for your comment.
Are you serious?
@@irishl4ssy Yes! The krumkake iron works great
@@deniceking8496 I meant are you serious about telling her not to use her finger. So petty.
People criticize every little thing wow
She burnt them! 😮
They’re not burned.
They aren't pizzelle if you don't use an iron
I used an iron. 😳
Please correct your pronunciation of pizzelle. Being Italian I find it amusing distracting
Well, the video is already shot so everyone is just going to have to go with it.
@@TheSuburbanSoapbox definitely a suburban version
Thank you. I'm going to buy a iron. ANy suggestions? I love yours. Where did you buy this stainless steel waffle iron
I bought it on Amazon....here's a link: amzn.to/3CaUggt (It is an affiliate link so I will make a couple pennies if you order using this link.) :-)
Thanks. I'm gonna check it out right now!
The Palmer brand is best - and made in USA.
@@TheSuburbanSoapboxI was a little worried when you said you don’t like the non stick ones, because I asked for one and got it for Christmas, and it’s the one you have! Yay! How much butter do you use in the batter?
Yall need to stop copying pia
I have been looking to buy a pizzelle maker and came across your video. What brand maker do you have? and are you happy with it? Thank you.
Hi Bee! I have a CucinaPro, not the nonstick iron because they do peel overtime and the regular one will last a much longer time. I haven’t had issues with the cookies sticking to this one. Here’s an affiliate link for you, they’re on sale right now on Amazon! amzn.to/3F9F4l5
Can you tell me the name of the pizzelle maker and where you purchased it. Thank your,
This is the one I have, it is an affiliate link so I will make a small commission if you purchase using this link. Thank you! amzn.to/46MxFUn
Français
Lolol I use 18 eggs per batch
But how many cookies do you make? This is a smaller batch.
@@TheSuburbanSoapbox lololol 100s and 100s
My 9 egg recipe makes about 54. Made a 3 eggs one and flavor was not as rich it was a small batch.
Where do you work...Walmart bakery?
They look so thick you need to press with lock
I don’t use the lock. We like them a little thicker.
What brand puzzle iron are you using. Thanks
It's a Cucina Pro!
You didn’t mention which butter to add. Salted or Unsalted. Thank you.
I use salted but you can use unsalted with a pinch of salt.
@@TheSuburbanSoapbox Thank you for clarifying which butter salted or unsalted to be used in Recipe. I used the unsalted with a pinch of salt and it is nice to know it doesn’t matter which to use. I made the Pizzelli s and they are delicious.
I'm so happy you liked them!
mmmmh ! ça doit être terriblement bon je vais essayer !
Gaufrettes
Can you make it Keto?? Swap almond flour for ap flour & monkfruit for sugar?
I've never tried that and since Almond Flour is a different beast....I don't think it will work without some major tweaking. Maybe use a gluten free flour? I'm not well versed in Keto recipe development so I can't really say for sure.
Why is there lithium in that pizzelle?
What???
Kelley, just read your Italian Pizzelle recipe. May I please suggest "Pizzelles Recipes from Italy handed down from one generation to another.. I am 2nd born Generation 80 yrs old . All my grand parents born in Italy & Sicily. And grand parents brought here to America most of their Native Country recipes.. Their Best Italian Cookie Recipe is Pizzelles.. Italians 90% with grand parents from Italy will tell you the #1 mistake American do when they make ANISE PIZZELLES, using Anise EXRACT... We Italians NEVER USE "ANISE EXTRACT." We use ''ANISE PURE OIL.'' Little bit pricey but well worth the price. $23.99 Pure Anise Oil 8 oz. bottle. Nothing smells your house up while you are cooking the cookie in your Pizelle Iron. I just order my bottle of Anise OIL, as I was getting low on it. I use 1-2 Tablespoons in my recipe.. I mix it well with my cool melted butter and eggs beat it well. I did notice My recipe is double your size recipe.. So if you ever decide to purchase and try the ANISE PURE OILS, I suggest you use 1 TLB. Anise Oil. Once you try it, you would never and I mean never go back to Anise Extract. The Anise EXTRACT burns off in the iron intense heat, as it looses it's flavor in the cookie.. But use the oil it is well worth it.. And the difference in the 2. And your home will smell of Anise oil for a good day/12 hrs.. nothing like that smell in your home. I just purchase my latest bottle from Amazon.
DIABETIC PIZZELS
Oh, one more thing of interest. Last week I use a box of ''PILLSBURY ZERO SUGAR, SUGAR FREE YELLOW CAKE MIX.. I made a batch of Sugar Free Pizzelles...from the sugar free Pillsbury cake mix. First time I made Pizzelle sugar free cake mix.. I have been using this yellow sugar free cake mix for my husbands favorite cookie, Chocolate Chip/walnut now for a couple of yrs. and I also ues same zero sugar free mix for Banana Nut Bread and Carrot Bread.. So why not try it for pizzelles. Glad I did.
Diabetic Friendly Pizzelle
4 Eggs
2 Sticks = 1/2 lb MELTED BUTTER ''COOL''
1Tlb. ANISE OIL (NOT ANISE EXTRACT
1 Box Pillsbury ''SUGAR FREE ZERO SUGAR YELLOW CAKE MIX"
3 TLB. FLOUR
Mix in large bowl, melted cool butter, Anise oil. & eggs, blend well. Gradkually add 1/2 cake mix blend well, add other half cake mix plus 3 Tlb Flour. I mix mine well, then cover bowl and put in fridge for 2 hours to mellow flavors together.
Heat up iron till good and hot...
use 2 teaspoons, dip one in the mix put good amount on spoon, use other spoon to push batter off on the iron placing slightly off center towards back of point center. balance so wont squeeze out the sides when close.. Usually takes 25-35 sec..I open to check wellness. I like mine pale in color, some people likes their kind of toasted.. Always air dry them before stacking up. Never stack if still warm.. Once cool stack I place our in seal tight tins or plastic containers with air tight lids.
Enjoy..
Marie Floriolli Seewald
Thank you for the tip! Anise oil is hard to find but I agree is much better than extract!
😳😳all that sugar!
Well, they ARE cookies.