Sunday, July 1, 2012

What's under the cake dome: Sunday #4

It's Sunday and you know what that means?  It is "What's under the Cake Dome Sunday - week #4!"  Because nearly the entire continent of North America is under a horrendous heat wave with temperatures souring into the 100 degree mark and above, it is just too hot to cook.  The Mister has been quite happy with suppers of cold salads, BLT's and tuna sandwiches this week.  Since we both have a sweet tooth, watermelon, blueberries, and ice cream have been nice.  But the Mister can't have an empty cake saver on Sunday, can he?  No way!  So this week, due to the heat, I have something that didn't heat the kitchen up too much and is light, chocolate-y and ohhhhh so good!  PIZZELLE...served three ways!    And, really doesn't save well under the cake dome lid but IS "What's under the Cake Dome Sunday", isn't it?

Traditionally, Pizzelle isn't chocolate, but I'm not traditional, am I?  These pizzelle are so light and delicious!  They melt in your mouth!  Truly, they do!

Chocolate Mint filled Pizzelle

These delicate chocolate pizzelle are flavored with cocoa, cinnamon and grated orange zest.  Oh my!  Delicious!  These are filled with a chocolate ganache type of filling and dusted lightly with icing sugar.  You can eat them alone or with a ball of homemade Vanilla Bean Ice Cream, like we have.

Chocolate Pizzelle Ice Cream Sandwiches

Nothing better on a hot summer day than and ice cream sandwich for dessert, eh?  I put two Pizzelle together centered with homemade vanilla bean ice cream for a fun chocolate Pizzelle Ice Cream Sandwich treat.  The ice cream was melting quickly while I set up the photograph.  Immediately after the shot, back into the freezer they went.  Well, first the Mister tried one and with mouth full, gave me a muffled but very ecstatic "YUMMY!"

And if you are a purest and want to eat your pizzelle as a cookie, that is perfectly A-OK too!  They really are very nice with a scoop of ice cream on the side!  And besides, anything so pretty and chocolate-y and dusted lightly with icing sugar and served with ice cream on the side........well doesn't that just mean that all is well with the universe? 

Making Pizzelle is similar to making waffles and pancakes.  The first few off the press might not be perfectly formed until the press is primed.  That is NOT a bad thing!  The Mister stood in the kitchen and ate all of the crumbled bits proclaiming them "perfection."   It doesn't take long though and perfect pizzelle are coming out with no  more broken bits.

Would you like to make your own?  Here is my recipe:

Chocolate Peppermint Pizzelle

1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon salt
3 large eggs (be sure they are at room temperature)
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled to room temperature
Confectioner's sugar (icing sugar) for dusting the cookies

12 ounces semisweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon mint extract

Whisk the flour, cocoa, baking powder, cinnamon, orange zest and salt together in a large bowl.  In a second bowl, whisk the eggs, sugar and melted butter together until smooth and combined.  Make a well in the center of the dry ingredients and pour in the egg mixture.  Gradually whisk the liquid into the flour to make a thick batter.  When the pizzelle batter starts to clubp up the sides of the whisk, switch to a rubber spatuala to finish mixing it together. 

Preheat a pizzelle iron according to the manufacturer's directions.  Using a heat resistant basting brush, brush the pizzelle iron with non-flavored cooking oil (I don't like to use non-stick cooking spray because it tends to get "gunky" on the pizzelle iron after a few times).  Spoon about 1 tablespoon of batter into the center of each cookie imprint on your pizzelle press.  Bake according to your manufacturer of your press directions (approximately 45 seconds or so on mine).  Carefully remove pizzelle from the iron and cool on a rack.  Repeat with all of the batter.

Put chocolate and butter into a microwave safe bowl.  CAREFULLY melt the chocolate and butter and mix until soft and melted and smooth.  (Be very cautious if melting in the microwave, heating it just 30 - 40 seconds at a time.  It doesn't take long but you can ruin the chocolate if you heat it too long).  Stir in mint extract and spread over pizzelle cookie and top with a second cookie and sprinkle lightly with powdered sugar.

Keep cool, my friends.  This has been such a hot week and it doesn't sound like the temperatures will let up much for a few more days.

Until next time,

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