Tuesday, February 10, 2015

Parmesan Chive Pizzelles‏-- Guest Post


Here it is Myra! As requested Carol made them just for you (wink). Don't they look delicious?

Thank you Carol, sure wish I had one right now!

Small kitchen appliances.....I've got a slew of them-some I use more than others.  One of my favorites that gets a real workout these days is my electric pizzelle iron. I have 2 of them-one that makes mini pizzelles and one I got from a lady that went to our church.  She was having a yard sale and Robin INSISTED I needed a full size pizzelle iron so I bought it. I'm SO glad I did....this wonderful woman passed away from cancer a few years ago, so every time I use her pizzelle iron, I think of her. Marsha's iron is the one I used for these.

I've been making pizzelles for years....more than 30 years as a matter of fact.  They're always the hit of a party because they're something different.  What I love the most about them is how quickly the batter goes together and how fast they cook up-plus the way you can vary the flavors.  My go-to pizzelle recipe uses anise extract-and everyone in my family loves them.  I know, however, that anise is a flavor people either love....or hate.  Through the years I've substituted extracts and made different flavors of sweet pizzelles.....BUT I've never thought of making them savory.

When I stumbled over this recipe while looking for new twists on traditional dessert pizzelles.....I couldn't believe my eyes.  Pizzelles that AREN'T sweet?  REALLY?  Then the wheels started to turn.....just think how good these would be alongside a bowl of homemade soup.
I happened to have soup simmering on the stove....and out of sheer luck, I found something new to make to go with it.

What I love about this recipe is it uses everything I usually have on hand.  The only chopping involved was for the scallions...one I got that done, the batter went together in no time at all. I decided to add onion powder and garlic powder to the dry ingredients and just a touch of sugar to the batter. I also added a little more cheese-how can you go wrong with more cheese?

The batter thickens up a lot as it sits and the pizzelles are almost cracker-like when they come off the iron-they're a lot "sturdier" than the pizzelles I'm used to making.

The original recipe calls for warming them in the oven to re-crisp them but I didn't find that necessary at all.  These stayed nice and crisp stored airtight for almost a week.

And let me tell you how good these are.  They're like eating an oversized cracker with a touch of Parmesan and onion flavor.  The garlic powder added a nice background flavor too.  Did we enjoy these?  Oh you BET we did.  They went so well with our soup and were fantastic days later as a snack in the middle of the afternoon.  Crispy, crunchy...delicious!

If you don't have a pizzelle iron-I strongly urge you to keep your eye out for a sale on one or look around at yard sales and flea markets.  I'm telling you-with a basic recipe, you can get a lot of mileage out of that machine, cranking out both sweet AND savory versions of these delicious cookies. 

My mind is already spinning with So many different flavor possibilities...OH this is gonna be fun!

Thanks Linda, for letting me share my latest creation-I wish I could pass the basket and let everybody try one!


Carol



PARMESAN CHIVE PIZZELLES
(Source: slightly adapted from a recipe by Shawn @ The Recipe Kitchen-original recipe found HERE)

3 large eggs
1 Tbsp. granulated sugar
1/2 c. butter, melted and cooled
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. plus 1 rounded Tbsp. grated Parmesan cheese
1 tsp. onion powder
1/2 tsp. garlic powder
3 Tbsp. finely chopped chives or scallions

Spray the grid of an electric pizzelle iron lightly with nonstick spray.  Plug in the iron to heat while mixing the batter.

Whisk the eggs in a medium bowl until light.  Add the sugar and butter, then whisk until smooth.

In a separate bowl, whisk together the flour, baking powder, salt, Parmesan cheese, onion powder and garlic powder.  Add to the egg mixture and stir with a wooden spoon until well blended.  Stir in the chopped chives.  The batter will be thick, and will thicken more as it sits.

Drop by spoonfuls onto the preheated pizzelle iron.  It takes a few tries to figure out how much batter to use.  I use a regular teaspoon (not a measuring spoon) and spoon the batter slightly to the back of center on each mold-that seems to work well for me. The pizzelles take between 15-20 seconds to cook-when the steaming slows down, that's when I check to see if they're light golden brown. When cooked, remove to wire racks to cool completely.  They crisp up more as they cool.  

When completely cooled, store the pizzelles in an airtight container-they'll stay crisp for days. Makes approximately 24-30 pizzelles, depending on the size of pizzelles your iron makes.



21 comments:

  1. Oh Boy, thank you Carol, and Linda. I already copied this out to save and to make. It sounds so good, and boy am I watering waiting for the taste. Loved your story about the iron. As I mentioned on the last recipe you posted, I have had 2 irons of my own, but my mother in law's is the one I use. I like to hold the handles together to make sure they are as thin as possible. It is a time consuming task to make them, and I NEVER sit down when making them. I need to stand and do my thing. I will pass this one along and I am sure there will be lots of people trying them. Thanks again, for the recipe, and for the wonderful guest post.

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    1. You're welcome Myra....these are DA BOMB. Both Bob and I loved them.

      So is your iron one that you use on the stove top? Oh I don't sit when I make these either....I stand right there...turn your back for a second too long and you have nice DARK BROWN pizzelles. Ask me how I know that! :) I really enjoy making them.

      Funny you say you need to stand to do your thing. I'm that way with all kinds of cooking..prep too. I can't peel stuff sitting down...I can't chop stuff sitting down...I always do everything standing. Bob doesn't get it.

      I hope you enjoy these as much as we did. :)

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  2. Oh my! How absolutely lovely these are and I know they must be so delish! I don't think I've ever had a pizzelle nor would I attempt to make them. However, I totally appreciate their beauty and the divine taste is a given with Carol driving the project! Kudos, Carol!

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    1. Oh Angela....you've never had a pizzelle? Man what you're missing-I wish I could email you some! Both the savory and the sweet ones are SO good.

      Thanks so much for your sweet words.....sometimes I drive my projects off in the ditch-this one I got lucky with. :)

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  3. Pass the pizzelles, thanks for sharing Carol!

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    1. Help yourself-there's plenty! Hope you dust off your iron and give it a test drive someday. :)

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  6. Oh wow! These sound delicious! If you had a spare moment, I would be delighted if you'd drop this (and anything else you'd like to share) by at the #PureBlogLove anything goes link party! You can find me here: http://picnicnz.blogspot.co.nz/

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    1. Hi Nicole-they're SO good....something different and super easy to make. I hope you enjoy them if you give them a try. :)

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  7. Oh these sound delish! I LOVE Pizzelles and sooo need to buy an iron of my own. Thank you for linking up to the Oh My Heartsie Girls Wordless Wednesday Linky Party!

    Wishing you a fabulous week!

    Much love,
    Lysa xx
    Welcome to My Circus
    Co-Host OMHGWW

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    1. Hi Lysa-these are fantastic....something different when it comes to pizzelles...at least for me. An iron is an investment but SO worth it-at least I think so. I have 3 of them...one that makes mini ones (my first pizzelle iron), this one and one I got at a great price from Crate and Barrel on sale because the one I used on this one is getting a little "tired". I don't want to be without one when this one decides to give up. I have way too many flavors of pizzelles I want to try! :)

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  8. This looks like so much and certainly would wow your friends! How pretty! I can't wait to look into the iron!

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    1. Hi Alyssa...I found Crate and Barrel had a good price on the pizzelle iron similar to this one. Amazon has good deals sometimes too. Or if you go to yard sales, flea markets, thrift shops and such, sometimes you get lucky and find one. They're SO worth it. I don't know what I'd do without mine-I'd be lost! They make impressive looking cookies in no time at all. :)

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  9. Those look gorgeous! And they sound like they would be tasty, too! Thanks so much for linking up at the #HomeMattersParty - we hope to see you again next week!

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    1. Hi Kristen-they're SO doggone good. A great alternative to crackers along side a bowl of soup. I hope you enjoy them if you give them a try. :)

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  10. I hate to repeat everyone else but these are gorgeous! I love to bake and cook but my stuff never quite turns out like they are supposed to. I think I wasn't mean for straight lines and patience! I am certainly going to try this one though! Thanks for sharing at the Lets Get Real Blog Hop!

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    1. Thank you Heather. Mine things very rarely look like the photo on the blog, in the cookbook or magazine either....but I have to tell you-the great thing about pizzelles? The iron does all the work! I have a hard time getting the whole cookie to come out but here's what matters most to me....TASTE! I make plenty of things that aren't the prettiest in the world but boy oh boy do they make our tummies smile. :)

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  11. I have never had a pizzelle before but now I want to try one. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags Broad.

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  12. Thank you Brandi.....pizzelles are SOOOO good....they're like eating potato chips....hard to stop at just one. I hope you get to try one soon. :)

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  13. This sounds amazing! I wish I had one of these makers! :)

    Thanks for joining the Link Up this week!

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