Wednesday, January 11, 2012

New Happenings in The Yellow Apron World!

There have been a lot of exciting happenings in The Yellow Apron World.  C, who was previously my official taste-tester/boyfriend is now my official taste-tester/FIANCE!  It was an amazing surprise over the holidays (and will also be a very tough stocking stuffer present to top).  I've been running on a sort of "engagement high" since then, and my poor blog has taken a back seat!  I had meant to write about this recipe before the holidays, but whoops, that didn't happen...

Pizzelles were what my family (ie: the mama and I) made every year during the holidays.  They are such a delicious, yet very light treat.  Last year, I told my mom I was finally ready to carry on the pizzelle making tradition.

During many of our family traditions, there was also always a lesson involved.  For some reason, holiday cooking tended to always be a lesson in factory line efficiency (I know, we are a very strange family).  Luckily, C was fully aware of the importance of factory line efficiency, especially during the pizzelle making process, and jumped right in.

Now before you are able to start making pizzelles, you must have a discussion with your "co-worker" as to who has what job, what the process is going to be, where the just baked pizzelles will go, where the finished ones will go, who takes the edges off, who handles the powdered sugar, etc.  (I bet you never thought there was so much discussion that went into making a simple cookie... well, welcome to my world!)

Ingredients: (Makes about 50-60 pizzelles)

Pizzelle Press (they come in all sizes, mine makes two 4-inch pizzelles at a time)

1 cup butter
6 eggs
2 tbsp. vanilla
1 1/2 cups sugar
3 1/2 cups flour
2 tsp. baking powder

Powdered sugar for dusting

1)  Melt the butter and let completely cool.

2) In a large bowl, beat the eggs.  Then add the vanilla and the sugar.

3)  After the butter has cooled, add to the mixture.

4)  Slowly stir in the flour and the baking powder.

5) When the pizzelle press has heated (to medium temperature), drop small amounts of dough into the press.  Mine came with a spoon to use, which is about the size of 2 teaspoons.  My press also has a timer, which I never use.  The first two or so are always the trial ones, then you will start to get a feel for how long to keep it closed.

6)  Pass the pizzelles (be sure to keep them flat or they will cool bent) off to your partner, who then sprinkles them with powdered sugar.  Their job is to also break off the extra bits, so they pizzelles are perfectly round!    

Batch one of all our hard work!

Wrap them with festive saran wrap and a pretty bow!

As a side note: be sure to check out The Sissy's Blog: Misadventures in Mommyhood.   It highlights my niece Little Miss P. who is just the cutest baby ever! (Seriously, I'm not biased at all though).

~Eat Well and Be Happy~


  1. I love this entry!!!!!! You did our tradition well.

  2. Oh and PS I remember making 1 or 1,000 pizzelle's with you and the mama as well....

  3. Now those look DELISH!

    Also - Thank you for your sweet compliment on my blog! If you want bloggers to be able to reply to your comments by email, you should follow this post:

    Have a great weekend! xo

  4. These are always so much fun to make. Yours look perfect! xo