tag:blogger.com,1999:blog-384329692727378622.post4408256567849724145..comments2024-03-28T13:12:21.029-04:00Comments on On Second Scoop: Ice Cream Reviews: Bella Waffle Bowl MakerDubba Scoopshttp://www.blogger.com/profile/07135130511349727532noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-384329692727378622.post-53938654131642766542015-01-05T11:44:43.318-05:002015-01-05T11:44:43.318-05:00That was nice! And what a neat gift. I have the r...That was nice! And what a neat gift. I have the recipe for you: Use a pizzelle recipe. You can either add or omit the anise (which makes the traditional Italian cookie). This recipe is just perfect for this kind of cooking device.<br />Ingredients:<br /><br />1 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />3 eggs, beaten<br />3/4 cup granulated sugar<br />3/4 cup butter, melted<br />2 teaspoons pure vanilla extract<br />1 teaspoon anise seeds<br />Powdered (confectioners) sugar<br /><br /><br />Preparation:<br /><br />In a bowl, sift together the flour and baking powder.<br /><br />In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth.<br /><br />Preheat your pizzelle baker according to the manufacturer's directions. The red indicator light will begin to glow, indicating that the baker has begun preheating. It will take approximately 5 to 8 minutes to reach baking temperature. At this point, you will see the red light going on and off. This only means that the baker is maintaining the proper baking temperature, it does not tell you when to start or stop baking.<br /><br />Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.<br /><br />Drop batter by rounded tablespoonful (or Dubba you may want to go with teaspoon full here) onto center or each preheated grid pattern. Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time.<br /><br />Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.<br /><br /><br />Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them.<br /><br />Cool baked pizzelles completely and sprinkle each with powdered sugar. Continue making pizzelles until all the dough is used.Anne Suttonhttps://www.blogger.com/profile/09519033840367690707noreply@blogger.comtag:blogger.com,1999:blog-384329692727378622.post-64058311342465197122015-01-05T06:38:23.470-05:002015-01-05T06:38:23.470-05:00That was really nice of Nick to send you a gift ;)...That was really nice of Nick to send you a gift ;) Cool idea as wellDaniellenoreply@blogger.com