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Old 12-07-2009, 07:07 PM   #31
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THANK YOU ... THANK YOU ... THANK YOU!

A group of my "gal pals" get together every year for a mass pizzelle making day. We run 2 irons per person, and generally make 12-14 batches of different flavors. I had resigned myself to participating in the cooking, but not being able to eat any of the finished cookes.

I don't know why I didn't think of almond flour. It will probably taste better than the regular cookies!
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Old 12-07-2009, 07:14 PM   #32
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About the pizzelle iron ...

If you can, try to get the Villaware Prego (company is Vitantonio). It's really the best. I actually prefer the kind withOUT the non-stick finish. Once you use it a couple of times, it actually sticks less than the teflon coated one. However, I'm not sure they sell the "regular" iron anymore.

In addition to Amazon, check your local Italian market. Mine has them year round. If you don't see them, ask. Sometimes they have them in the back ... or way up high on the shelves.
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Old 12-08-2009, 07:24 AM   #33
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Originally Posted by CarolynF View Post
Well, the taste is great..I used almond extract with the vanilla. However, my dough was like cornbread batter..Is this right? Now on your pizzelle maker, you must spread the tsp. of batter around, right?
No I just drop the batter on the pizzelle iron..........it will smooth around itself. Yea kinda like cornbread batter....maybe your almond meal was more grainy.....My pizzelles came out REALLY thin and crispy!
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Old 12-08-2009, 09:38 AM   #34
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My Pizelle maker will be in on the 11th. Looks like a pizelle making kind of weekend. Julie
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Old 12-08-2009, 01:34 PM   #35
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Julie...Well, my pizzelle maker is coming from Arizona..gosh, I hope the snowstorm doesn't hold it up..

Thanks, Micatee.

We will need fun ideas to do with our pizzelles once we get them made.
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Old 12-08-2009, 01:59 PM   #36
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Nope, Carolyn, yours is coming from Tempe. No snow here, only in the mountains. Julie
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Old 12-08-2009, 07:46 PM   #37
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Dang...I need to learn more about ebay...I don't know where my pizzelle maker is coming from or when it's going to get here. LOL.
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Old 12-09-2009, 02:47 PM   #38
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I got my pizzelle maker and whipped up a bunch. However, I couldn't roll them into cones with my conemaker, they would just crack..Any ideas?
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Old 12-09-2009, 03:18 PM   #39
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Hey, Babydollsea made some pizzelles oppsies on Cleo's site:

Pizzelles


3 eggs, separated
3 ounces cream cheese
1 packet Splenda
1/8 tsp cream of tartar


With a mixer, whip egg whites with cream of tartar until stiff peaks form.

In a separate bowl, mix cream cheese with yolks and Splenda until just blended. Gently fold mixture into whites.

Pour into pizzelle form and bake.

Makes 16.

Nutritional information per pizzelle:

Cal 29
Fat 2 g
Fiber 0
Pro 2 g
Carb 1 g
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Old 12-10-2009, 11:26 AM   #40
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Been searching for some desserts made with our pizzelles..

One idea: Take a pizzelle put it on a plate, the scoop some LC ice cream on top of it, spreading it out. Place another pizzelle on top and freeze in a baggie for several minutes or longer. Like an ice cream sandwich.

Idea Two: Place pizzelle or pieces of your pizzelle in a dessert dish. Add some SF pudding of your choice..Layer more pizzelle pieces and another bit of pudding or fruit, then top with whipped cream. My dh loved this alot.

I think trifles could be made with the pizzelles, too. In a large bowl..layer the pieces, some LC custard that has been cooked..another layer of the pizzelle pieces, the custard and some fruit, etc..The pizzelles will soften as you let it sit.

Of course, you could use a cannolli filling, too..
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Old 12-10-2009, 12:28 PM   #41
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Carolyn, If I had tried to roll mine, they would have broken too. They are nice and crispy. I did not have anise so I used almond flavoring. Could just be too much Almond, along with the flour. I wonder if Kevin Pa's cookie flour recipe would work for these. I agree, we need some other kinds of recipes for these. I think I would burn out on the cookies. I'm going to have to try a different flavor. What did you use. Julie
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Old 12-10-2009, 03:40 PM   #42
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Almond..my favorite. I'm thinking that we might cut back on the almond flour a bit so that they might roll and not break. You can try Kevin's flour mix. I haven't bought any funky flour in a year or two.
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Old 12-12-2009, 01:03 PM   #43
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Quote:
Originally Posted by CarolynF View Post
Hey, Babydollsea made some pizzelles oppsies on Cleo's site:

Pizzelles


3 eggs, separated
3 ounces cream cheese
1 packet Splenda
1/8 tsp cream of tartar


With a mixer, whip egg whites with cream of tartar until stiff peaks form.

In a separate bowl, mix cream cheese with yolks and Splenda until just blended. Gently fold mixture into whites.

Pour into pizzelle form and bake.

Makes 16.

Nutritional information per pizzelle:

Cal 29
Fat 2 g
Fiber 0
Pro 2 g
Carb 1 g
I'm going to make these now. I am not going to separate the eggs..Then I have some LC vanilla ice cream..I'm going to spread some of the ice cream on the pizzelles, roll them up..Then put them in the freezer..Take them out near the time I'm going to serve them and put some fresh strawberries on the top of the pizzelle oopsie rolls..That's my plan..LOL..Let you know.
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Old 12-12-2009, 03:36 PM   #44
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How did it go Carolyn?
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Old 12-13-2009, 05:16 AM   #45
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Okay..I mixed it all up, added some sweetener and then it didn't look thick enough. So, I added about 4 heaping Tbs. of almond flour or so just until it looked like pancake batter.

I plopped a big serving spoon size on each section (5 inch) and cooked them..No kidding they were great. Not crunchy, but I could fold them nicely and wrap them around a cone.

Then I gently unwrapped them and plopped a big serving spoon size portion of vanilla ice cream and folded the pizzelle back up. There were around 12 of them. So, I put them in a container with a lid in the freezer.. I served 2 each with some berries,
whipped cream and toasted almonds..Very, very good.

I'm thinking of the possibilites..different kinds of LC ice cream for the filling..Vanilla pudding with a berry topping..the cannolli filling with LC chocolate drizzle.
Of course, we could make chocolate pizzelles, too, vanilla ice cream with crushed sf peppermint candies.
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Last edited by CarolynF; 12-13-2009 at 05:20 AM..
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Old 12-13-2009, 09:54 AM   #46
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Has anyone taken a picture of their creations yet?
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Old 12-14-2009, 04:39 AM   #47
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I've been making pizzelles for over 30 years using 2 irons at a time because I make about 3-400 a year as gifts for neighbors, bowling pals, and other friends.

My original recipe is as follows:

1/2 c. butter
2/3 c sugar (have substitued Erythritol/Zylitol/Splenda)
3 eggs
1 3/4 to 2 c flour
1 tsp of baking powder
1 tsp of vanilla
2 tbsp of anise seed.
I also add 1 tsp. of almond flavoring
Pinch of salt

Beat butter until smooth.
Gradually add s/s and beat well.
Add eggs and vanilla and other flavorings and beat well.
Sift flour, baking powder and salt into egg mix.
Dough should be sticky soft.

For best results, make a soft batter.
For variation, substitute/add other flavors.
Finely chopped nuts may also be added.

Pizzelles can be made in advance--will keep indefinitely.
May also be frozen without loss of flavor.
************************************************** ***********************


Now, I double this recipe and use two irons because of the quantity I make, and it seems there are never enough.

The flour this year will be substituted with either almond flour, carbquick or carbolose. This will be my first year with the flour substitute so have to make a decision on the best one.

Am going to try and post a picture....hope it comes out for you all.

ETA: I use Pizzelle Chef by Vitantonio and VillaWare.
One is non-stick and the other regular....I prefer the regular.....sticking is temporary, and puts out a crispier pizzelle.
Attached Images
File Type: jpg pizzelle.jpg (3.2 KB, 258 views)
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Old 12-14-2009, 05:00 AM   #48
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Gracie..You definitely are a pro pizzelle maker. I will be so interested in what LC flours you like. To me, almond has a great flavor..the other flours can be a little off tasting.
However, sifting your CQ might help with the flavor..

Keep us posted.
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Old 12-14-2009, 06:29 AM   #49
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Gracie, that is one beautiful Pizzelle......thanks for sharing a picture of it. I have a regular stainless steel iron that I want to try out soon.
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Old 12-14-2009, 07:01 AM   #50
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Quote:
Originally Posted by CarolynF View Post
Gracie..You definitely are a pro pizzelle maker. I will be so interested in what LC flours you like. To me, almond has a great flavor..the other flours can be a little off tasting.
However, sifting your CQ might help with the flavor..

Keep us posted.
Carolyn, I have 5 lbs. of the CQ, and really want to use that up. I would really like to use the almond flour, but coming in 1 lbs packages, that can be quite expensive with the amount I'd need. I just wonder if Netrition could sell me bulk rates, or if I could find a place on line that would. Even would love the coconut flour, but the same applies to it.
I'll have to get in touch with Netrition to see if they have that option.
Oh, and I'll let you know later today how the CQ goes.......making them today.

Quote:
Originally Posted by Linny View Post
Gracie, that is one beautiful Pizzelle......thanks for sharing a picture of it. I have a regular stainless steel iron that I want to try out soon.
Linny, if you haven't used your iron as of yet, make sure you coat it with butter first, and let it heat up really good. Then, you can start with all the fun.
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Old 12-14-2009, 12:51 PM   #51
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Gracie..I am anxiously awaiting your experiment with the CQ..be sure to sift out the lumps first. I think with the anise flavor, it might be fine. I get my almond flour on-line and buy 5 lbs. for around $30..However, you can certainly grind your own with a coffee mill, or a blender.
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Old 12-14-2009, 02:20 PM   #52
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Quote:
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Gracie..I am anxiously awaiting your experiment with the CQ..be sure to sift out the lumps first. I think with the anise flavor, it might be fine. I get my almond flour on-line and buy 5 lbs. for around $30..However, you can certainly grind your own with a coffee mill, or a blender.
Oh Carolyn, the experiment with CQ was not a good one. Crispness was totally lacking, and the flavor was greatly affected. Oh, and I did sift. As I've said before I've been making these for quite a few years, and have experimented before with success, but not this time.

I also made them with almond flour, and while the crispiness was there a bit more, it was not what we're used to.

My hubby likes them though, and used some sugar free jam on them, and thought they were delightful, but also added that they were not 'mine'.

I simply have to experiment a a bit more, but certainly not with C/Q!
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Old 12-14-2009, 03:57 PM   #53
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Thanks, Gracie..for being the CQ guinea pig. You are the expert pizzeller, so I trust you.

I did think the almond flour was a bit crispy, but I couldn't roll them into things..

Keep me posted..
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Old 12-15-2009, 07:19 AM   #54
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Originally Posted by SCOTTSDALEJULIE View Post
Carolyn, If I had tried to roll mine, they would have broken too. They are nice and crispy. I did not have anise so I used almond flavoring. Could just be too much Almond, along with the flour. I wonder if Kevin Pa's cookie flour recipe would work for these. I agree, we need some other kinds of recipes for these. I think I would burn out on the cookies. I'm going to have to try a different flavor. What did you use. Julie
You used almond and flour? I just used almond flour (meal)
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Old 12-15-2009, 08:05 AM   #55
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Carolyn,

If you want to experiment with CQ for rolling, you could.

We didn't like them because they were too malleable. We're so used to the crispness and crunch of a pizzelle, but rolling could be a viable option.
I'm also suspecting that the sugar substitutes had a negative roll in the taste factor. If I were to know exactly how to get that right, I'd be willing to test it again.

I do have a combination from another LCFer whose name escapes me now that does her baking with:

1/3 cup granular Splenda
2 T Erythritol
2 T Xylitol
2 T Diabetisweet

I tried this combination, but I believe the flavors were 'baked out' somehow, possibly because of lack of cyrstals, plus the fact that Erythritol and Zylitol are less sweet than sugar. Just a guess.


If you have some CQ, make a small batch and see what happens. I love experimenting, and will continue more today with some other ingredients.

The recipe I use was my mom's, so it's tried and true, but I've even enhanced that, so that's the one I'll be using for my extended family and friends.
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Old 12-15-2009, 01:38 PM   #56
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my experiment with pizzelles


Hello everyone: This is my first time posting, but wanted to share my experience with making pizzelles for the first time. I got my pizzelle maker from amazon today and also my order of coconut flour from netrition. I used the standard recipe for pizzelles, lowcarb version, but substituted the flour with

1/3 cup coconut flour
3/4 cup Kevin's flour mix
and
about 1/3 cup almond flour

totaled approx 1 3/4 Cups

They cooked just fine, but were very dry I thought and cardboardy textured. I will try again only this time I'll save the coconut flour for something else and just use a combo of almond flour and Kevin's Flour mix. My husband liked the ones I made today, but I was expecting a crunchier, lighter result...more like an ice cream cone would be. I have never tasted a pizzelle before so I have nothing to compare the ones I made today with. I couldn't shape them at all...they broke in two. I was kind of disappointed with the result.

I certainly enjoy this board and have been reading it for a long time now and buying up a storm at netrition.

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Old 12-15-2009, 02:46 PM   #57
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Can someone point me in the direction of Kevin's flour mix?

Along with my other experiments, I'd like to try this, also.

ETA: I found it.......
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Old 12-15-2009, 03:40 PM   #58
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Quote:
Originally Posted by bajuhe View Post
Hello everyone: This is my first time posting, but wanted to share my experience with making pizzelles for the first time. I got my pizzelle maker from amazon today and also my order of coconut flour from netrition. I used the standard recipe for pizzelles, lowcarb version, but substituted the flour with

1/3 cup coconut flour
3/4 cup Kevin's flour mix
and
about 1/3 cup almond flour

totaled approx 1 3/4 Cups

They cooked just fine, but were very dry I thought and cardboardy textured. I will try again only this time I'll save the coconut flour for something else and just use a combo of almond flour and Kevin's Flour mix. My husband liked the ones I made today, but I was expecting a crunchier, lighter result...more like an ice cream cone would be. I have never tasted a pizzelle before so I have nothing to compare the ones I made today with. I couldn't shape them at all...they broke in two. I was kind of disappointed with the result.

I certainly enjoy this board and have been reading it for a long time now and buying up a storm at netrition.

bajuhe
Just a head's up on the coconut flour..Think sponge. It sucks up all your liquid in your recipe, so I use it sparingly.

I'll be interested to know how Kevin's flour combo turns out. I know that
there is another flour combo by Jennifer out there, too.
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Old 12-17-2009, 08:14 PM   #59
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The Pizzelle maker came..... I see some experimenting in my future.
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Old 12-18-2009, 04:45 AM   #60
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Dee: Keep us posted on your experiments..
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