In Praise of Useless Gadgets

Most newlywed (or not so newlywed) brides know the mixed blessing of overregistering.  Oh – an ice cream maker!  The double espresso maker!  Pay no mind to the immaterial fact that you like your coffee the color of the sand beaches of a Caribbean island – we need it!  So, fast forward to 9 years later.  Most of those unused machines still in their original boxes taking up space in your attic, basement (or your parents’ attic or basement) are woefully outdated, out of fashion, and would most likely be passed on your local Freecycle.  Or would it?

I recently became the new owner of a previously unused pizzelle maker, handed down from my sister-in-law, who received it her bridal shower … *gasp* off-registry.  My son is a pizzelle lover, so this is one gadget I happily made room for.  Once you try home-made pizzelle, you will never again buy store-bought ones again.  In the one short month we’ve had it, I’ve already made 5 batches to bring to my son’s preschool for his snack day (a huge hit with 4 years olds), to give to as gifts to my husband’s Italian side (met with an approving nod) and of course, to gobble up ourselves.

my snazzy new pizzelle maker

Pizzelles 

3 eggs at room temperature

3/4 C sugar

1/2 C butter (1 stick), melted and cooled

1 tsp. vanilla

1/2 tsp. anise (1/4 or none if you don’t care for anise flavor)

1 3/4 C flour

2 tsp. baking powder

In a large bowl, beat eggs and sugar. 

 

Add the cooled butter, vanilla and anise. 

 

 

Sift the flour and baking powder together and add to the egg mixture. 

 

 

The batter will be stiff enough to be dropped by spoon (you will need to use the two spoon method to get it off since it is quite sticky).  The batter can be also refrigerated to be used later.

 

 

Place a tablespoon of batter slightly above center and close the lid tightly, clamping it shut. 

 

The pizzelles will cook in about 30-40 seconds.  Mmmm…. can you smell that?

 

Cook until golden (slightly brown).  If you do not cook it enough, it won’t have that crispiness that makes a pizzelle a pizzelle.

 

Use a spatula to lift the pizzelle onto a flat plate.  I use a marble cheese board since it’s nice and cool and ultra flat.  The pizzelles will lift easily and be pliable.  You can experiment into forming cones, etc. with a warm pizzelle.

 

Let the pizzelles cool completely.  This may involve swatting little (and big) hands away for a few minutes.

 

Try your fabulous pizzelles with ice cream.  Scrumptious!

 

my official pizzelle taster

 

Pizzelles also double as spaceships.

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