Comments on: Pizzelle with pizzazz http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 20:14:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: krcjaeger http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-63710 krcjaeger Sat, 03 Dec 2011 02:50:42 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-63710 Tip...I just purchased new nonstick cookware and read the following warning on the label: "DO NOT USE NONSTICK SPRAYS on NONSTICK COOKWARE or heavy vegetable oils - an invisible buildup will impair the nonstick release system". Brush on lightweight peanut oil instead. Peanut oil can tolerate the high heat without smoking or causing a buildup. <strong>Thanks for the tip. A bit of patience and the extra step to brush instead of spray may help a lot of dishwashing/cleaning frustration later! Happy Pizzelle! Irene @ KAF</strong> Tip…I just purchased new nonstick cookware and read the following warning on the label:
“DO NOT USE NONSTICK SPRAYS on NONSTICK COOKWARE or heavy vegetable oils – an invisible buildup will impair the nonstick release system”.
Brush on lightweight peanut oil instead. Peanut oil can tolerate the high heat without smoking or causing a buildup.

Thanks for the tip. A bit of patience and the extra step to brush instead of spray may help a lot of dishwashing/cleaning frustration later! Happy Pizzelle! Irene @ KAF

]]> By: connie d iannuccilli http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-48040 connie d iannuccilli Thu, 08 Jul 2010 15:24:22 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-48040 love your recipes but need to know how to keep them from getting soggy in summer. tks. <strong>Connie, the only thing you can reliably do is store them airtight for a VERY short time, or freeze. Or store in one of those closed containers with a silica insert on top - they're often called "cracker crispers" or something like that. The Brisker (you can Google it) is an electric breadbox-type container that keeps crackers and cookies crisp at ultra-low heat, electronically... PJH</strong> love your recipes but need to know how to keep them from getting soggy in summer. tks.

Connie, the only thing you can reliably do is store them airtight for a VERY short time, or freeze. Or store in one of those closed containers with a silica insert on top – they’re often called “cracker crispers” or something like that. The Brisker (you can Google it) is an electric breadbox-type container that keeps crackers and cookies crisp at ultra-low heat, electronically… PJH

]]> By: Chris http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-28248 Chris Tue, 22 Dec 2009 01:00:26 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-28248 I'm having such a difficult time that I'm ready to toss the iron out the window! I have an old two-cookie iron (not teflon) and never had a problem before. I Pammed the surface before I started thinking that would help get started and not stick. After 10 burned, stuck on cookies, I gave up for now and unplugged. I used a fork to clean out the burned on batter and think I'll start over. Help! <strong>Sounds like you'd best go back to the recipe you used to use, Chris. Maybe it has more fat? Less egg? If that doesn't work, try using melted shortening, not Pam - maybe there's something new in the Pam that's actually promoting stickiness in this kind of contact baking application... PJH</strong> I’m having such a difficult time that I’m ready to toss the iron out the window! I have an old two-cookie iron (not teflon) and never had a problem before. I Pammed the surface before I started thinking that would help get started and not stick. After 10 burned, stuck on cookies, I gave up for now and unplugged. I used a fork to clean out the burned on batter and think I’ll start over. Help!

Sounds like you’d best go back to the recipe you used to use, Chris. Maybe it has more fat? Less egg? If that doesn’t work, try using melted shortening, not Pam – maybe there’s something new in the Pam that’s actually promoting stickiness in this kind of contact baking application… PJH

]]> By: Vince http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-25848 Vince Mon, 07 Dec 2009 14:48:21 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-25848 my pizelles always come out too thick and cake-like. How can I get them to be more thin and crispy? Is there something I should be doing to the batter (more butter, less flour, etc.)?<strong> It sounds like you are using too much flour. Give us a call at 802-649-3717 and the baker's would be glad to trouble shoot with you. Mary @ KAF</strong> my pizelles always come out too thick and cake-like. How can I get them to be more thin and crispy? Is there something I should be doing to the batter (more butter, less flour, etc.)? It sounds like you are using too much flour. Give us a call at 802-649-3717 and the baker’s would be glad to trouble shoot with you. Mary @ KAF

]]> By: barbedlotus http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-25354 barbedlotus Mon, 30 Nov 2009 20:44:51 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-25354 I love pizzelles. I actually somehow ended up with four irons (the four at once mini one like in the pic, a regular two at a time one, one that makes really big ones perfect to roll into cones and a traditional over the fire iron that we using camping once in a while. Don't ask how I got so many, I'm still trying to figure that out myself). I got the recipe from my great grandma's, who I think got it from a friend. My favorite flavor are butter-rum or pumpkin spice, but my family really likes the almond ones and I usually have to make them for every holiday. Never thought of using a scope or a tuna can. I gotta try those. So far I've been picking off the rough egdes or just leaving them. To get the right amount onto the iron I use a large syringe with no needle on it and cut the tip a bit wider. I've never been able to just eyeball them so having something that measures out the amount helps. <strong>That's why I like the tablespoon cookie scoop - it's just the right size for the perfect pizzelle! and those scissors to trim the ragged edges really help, too - PJH</strong> I love pizzelles. I actually somehow ended up with four irons (the four at once mini one like in the pic, a regular two at a time one, one that makes really big ones perfect to roll into cones and a traditional over the fire iron that we using camping once in a while. Don’t ask how I got so many, I’m still trying to figure that out myself). I got the recipe from my great grandma’s, who I think got it from a friend. My favorite flavor are butter-rum or pumpkin spice, but my family really likes the almond ones and I usually have to make them for every holiday. Never thought of using a scope or a tuna can. I gotta try those. So far I’ve been picking off the rough egdes or just leaving them. To get the right amount onto the iron I use a large syringe with no needle on it and cut the tip a bit wider. I’ve never been able to just eyeball them so having something that measures out the amount helps.

That’s why I like the tablespoon cookie scoop – it’s just the right size for the perfect pizzelle! and those scissors to trim the ragged edges really help, too – PJH

]]> By: Lora http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-23506 Lora Wed, 11 Nov 2009 20:36:35 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-23506 Where can I purchase a pizelle maker like the one pictured? <strong>We offer this through our catalogue. Item 4553. Joan @bakershotline</strong> Where can I purchase a pizelle maker like the one pictured?
We offer this through our catalogue. Item 4553. Joan @bakershotline

]]> By: Geri http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-2/#comment-23086 Geri Thu, 05 Nov 2009 06:49:07 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-23086 New to KAF site and totally enjoy everything I've read so far so much to learn and try. I especially have enjoyed all the variations of the pizelles. Always room for something new. With the holidays upon us these treats will be just perfect, beautiful and reasonable. Thanks everyone for sharing. New to KAF site and totally enjoy everything I’ve read so far so much to learn and try. I especially have enjoyed all the variations of the pizelles. Always room for something new. With the holidays upon us these treats will be just perfect, beautiful and reasonable. Thanks everyone for sharing.

]]> By: Weaver http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-1/#comment-12622 Weaver Wed, 01 Apr 2009 15:49:02 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-12622 finally made these yesterday. Fantastic! Rolled some of them and filled them with whipped cream that I whipped with some sugar and cinnamon. They were so darn good that the family is already asking for more. Thanks for the great recipe (as always!). finally made these yesterday. Fantastic! Rolled some of them and filled them with whipped cream that I whipped with some sugar and cinnamon. They were so darn good that the family is already asking for more. Thanks for the great recipe (as always!).

]]> By: sandy wagner http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-1/#comment-12452 sandy wagner Sun, 29 Mar 2009 02:37:28 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-12452 Looking for filling for Pizzelle using nutella <strong>Hi Sandy: Spread pizzelle with Nutella, and make sandwich cookies. That's what I do. Were you looking for something other than that? PJH</strong> Looking for filling for Pizzelle using nutella

Hi Sandy: Spread pizzelle with Nutella, and make sandwich cookies. That’s what I do. Were you looking for something other than that? PJH

]]> By: Laurene http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/comment-page-1/#comment-11756 Laurene Fri, 13 Mar 2009 16:46:46 +0000 http://blog.kingarthurflour.com/2009/02/23/pizzelle-with-pizzazz/#comment-11756 Thank goodness finally some good info on pizelles. I have been making these for 4 Christmas' and still don't have a pretty pizelle!! I am going to do the scissor method!! Thank goodness finally some good info on pizelles. I have been making these for 4 Christmas’ and still don’t have a pretty pizelle!! I am going to do the scissor method!!

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