Pizzelle Ice Cream Sandwiches Video with 3 Way's (Chocolate, Chocolate PB2 and Lemon Curd)
Pizzelle Ice Cream Sandwiches Video with 3 Way's (Chocolate, Chocolate PB2 and Lemon Curd)
TODAY MARKS MY ONE YEAR ANNIVERSARY ON YOUTUBE! AND MY FIRST VIDEO WAS A PIZELLE ICE CREAM SANDWICHE!
TODAY I'M SHOWING YOU 3 KINDS THAT I LOVE! AND NO BAKING INVOLVED! LOL!
INGREDIENTS :
2SP EACH UNLESS YOU ADD MORE COOL WHIP OR TOPPINGS!
6 PIZELLE COOKIES ( ANY FLAVOR) 5SP
3 TBS OR MORE KRAFT ULTRA LIGHT COOL WHIP 1SP
1 TSP OF Jok'n'Al LEMON CURD (OR ANY MO SUGAR JAM OR COMPOTE)
1 TSP SENSATO CHOCOLATE CHIPS MINI & SEMI SWEET (OPTIONAL)
3 TSP OF HERSHEY'S SUGAR FREE SYRUP
1 TSP PB2 POWDER
1 TSP CRUSHED TOASTED ALMONDS ( OPTIONAL)
DIRECTIONS :
ADD YOUR PIZELLE COOKIES TO A PLATE
IN 3 SMALL BOWLS ADD 1 TBS OF COOL WHIP TO EACH
FOR THE CHOCOLATE : ADD 1 TSP OF SYRUP TO THE COOL WHIP AND MIX.
ADD TO COOKIE AND SPRINKLE WITH CHOCOLATE CHIPS.
ADD COOKIE TO FORM A SANDWICHE.
FOR THE PEANUT BUTTER CHOCOLATE : ADD 1 TSP OF CHOCOLATE SYRUP TO THE COOL WHIP.
ADD 1 TSP OF PB2. THEN MIX.
ADD MIXTURE TO COOKIE.
ADD ALMONDS THEN TOP WITH COOKIE.
FOR THE LEMON: ADD 1 TSP OF LEMON CURD (OR ANY SUGAR FREE LEMON JAM OR FLAVOR TO THE COOL WHIP.
MIX THEN ADD TO THE COOKIE
TOP WITH THE OTHER COOKIE.
*OPTIONAL : ADD ANY FRUIT, JAMS/COMPOTE, SYRUPS, NUTS OR SEEDS*
Thanks for watching !!
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Channel Name : Risa Weiner
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ENJOY AND CONTINUE TO SUBSCRIBE AND SHARE MY YOUTUBE CHANNEL! PLEASE VISIT ME AT RISAS RECIPES AND WEIGHT WATCHERS TIPS ON FACEBOOK! ????
Italian Pizzelle - Ivo's Version
I developed this pizzelle recipe, by modifying my mothers recipe and my mother gave me the best compliment ever - telling me she truly likes my version better. Well, that sure made my day and I sure hope that you give my recipe a try, and I hope that it will make your day as well :)
Pizzelle Maker
USA
CAN
Pizzelle, mama's recipe - the Italian Classic Cookie!
Ivo’s Pizzelle Recipe
Ingredients
• 160 gr all-purpose flour (~1 ¾ Cups) (sifted if possible)
• 1 TSP Baking Powder
• 1/8 TSP cinnamon
• 3 XL Eggs (or large eggs are also fine)
• 2/3 Cup Brown Sugar
• 2 TSP Vanilla
• 1/3 Cup Extra Virgin Olive Oil or Regular Olive Oil
• 1TBSP Honey (optional – for added sweetness)
• 2 TBSP Anisette Liquor (this is optional) (or use 1 TBSP Annise Extract, also optional)
Process
• Put the flour, baking powder and cinnamon in a bowl, and whisk together - set aside.
• In another bowl, add the eggs and the brown sugar. Beat them with a hand blender for about 2 – 3 minutes. Then add the vanilla, olive oil and anisette (and optional honey), beat for another 15 seconds, and then pour into your other bowl, with the flour mixture in it
• Mix (a firm spatula works great) and continue to mix until all the flour has been absorbed. Your batter is now ready.
• Pre-heat your Pizzelle maker, when it is ready, add a heaping TBSP of batter per cookie, close lid and cook for 40 – 60 seconds. Time will vary based on your pizzelle maker, amount of heat, and the amount of batter. Basically, you want to see a light golden color.
• Remove form maker and place on a cooling rack (the pizzelle come out of the maker soft, but as they cool, they firm up)
• Continue this process until all batter is used. Depending on the size of your cookies and the thickness of your machine, you could yield anywhere from 14 – 20 pizzelle, again, depending.
• If you store the pizzelle in a plastic bag, they will stay firm, but soft. If you store them in a paper bag, or tin cookie box, they will stay firm, but will be harder and they will also keep longer this way as well
• Enjoy
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
My Bread Book by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
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Thank you!
Serafina's Pizzelles (Italian Christmas Waffle Cookies)
Serafina's Pizzelles (Italian Christmas Waffle Cookies) have a delicate flavor and are beautifully lacy looking with the addition of a dusting of powdered sugar. Recipe shared with permission granted by Julia Buckley, author of CHEDDAR OFF DEAD. For the full recipe please visit: