Thursday, May 10, 2012

Refreshing Spring Time Yumminess

Even though I am late in posting this Easter dessert recipe, it is STILL technically Easter until Pentecost Sunday! Right?  These recipes are too good not to share with all you fellow cooks/bakers out there.  I hope you enjoy as we did.

Pizzelle Cookies

3 large eggs
3/4 cup white sugar
3/8 t salt, omitted (since I use salted butter)
1 t vanilla
1 3/4 cup flour
2 t baking powder
1/2 cup butter, melted

Beat eggs, sugar, salt and vanilla together until just combined. Add dry ingredients.  Just still until smooth; don't over mix. Add butter stir again until just smooth, soft and thick.  Don't worry when the butter gets stiffer as it sits.
Preheat pizzelle iron. Place about 1 t worth of batter to each press then cook until desired brown-ness.  Remove to cooling rack.  You can roll them at this point before cooling completely to get desired shape. Repeat. Keep in an air tight container.

Cannoli Dip
adapted slightly from:

1 (15oz) whole milk ricotta
1/4 cup plain yogurt or sour cream
1/3 cup powdered sugar
1 t vanilla
1/4-1/2 t orange flavoring, optional
1/3 mini chocolate chips/shavings

Mix together ricotta, sour cream/yogurt, sugar and flavorings. Keep chilled until serving time.
Dollop on top of pizzelle cookies and and sprinkle with chocolate chips/shavings.

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