(chocolate and vanilla versions are readily available at the stores)
- 6 eggs
- 1 1/4 cups granulated sugar
- 1 cup of canola oil (you can use melted butter if you like)
- 1 tsp of good vanilla extract (I made mine kid friendly…if you want to add the traditional flavor add a tsp and a half of anise extract or any extract flavor that you enjoy)
- 3 1/4 cups all-purpose flour
- 1 rounded tablespoon of baking powder
- Beat eggs and sugar with an electric mixer until fluffy. Stir in the oil or melted butter and extract of your choosing. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
- Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
- One thing to remember is that it is going to take a few tries till you know the right amount to drop on the iron and the timing…so be prepared to be treating the doggies or birds with a few of these tasty little treats.
- 1 8 ounce bar of good cream cheese (leave on the counter till it reaches room temp)
- 1 lb container of whole milk ricotta cheese
- 1 1/2 cups of confectioners sugar
- 1 tsp of good vanilla extract
- 1 cup of mini chocolate chips, or chunks, or dried fruits (your choice)
1. Beat your cream cheese until very creamy
2. Add your vanilla and beat until totally blended
3. Now add your sugar gradually (it likes to fly : ) and beat thoroughly
4. Add your ricotta cheese and blend on low for about 8 minutes (your mixture should be thick and
creamy…chill for about 2 hours and it will thicken up to a perfect consistency.) Then create!
Put the left over cream in a air tight container and place in the fridge…it will literally keep for 10
days so you can just pops it out and come up with a great dessert any time during the holiday
(tip…to make the filling even thicker if I have the time I place the ricotta cheese in a fine sieve lined with cheese cloth…a bit of whey comes out after sitting for a few hours so the mixture is a bit thicker)