Glutarded Pumpkin Pizzelles

Good Morning Glutards and Friends!

Today I am going to share a recipe with all of you.  Since going gluten free, I have been craving some sort of sweet, baked confection. Most baked goods currently in my life have gluten, so I decided to make something myself. I started by researching some gluten free flours and found King Arthur brand multi-purpose flour at the local Whole Foods.  Then I had to decide what the f*ck to make...

I'm going to be honest, I cannot bake.  I think I am an OK cook , but baking is too much of an exact science for me.  I figured the easiest thinking would be something that I am familiar with, so I chose to make Pizzelles.  Since it's the season for all things pumpkin flavored, I set out to make pumpkin pizzelles.

If you don't know what a pizzelle is, they are a traditional Italian waffle cookie.  My Sicilian grandmother makes these every year for Christmas and they are one of my favorite things in the entire world.

Here is the recipe that I followed.  I found it on Tasty Kitchen and modified it to suite the glutarded lifestyle.

*WARNING: YOU WILL NEED A PIZZELLE IRON TO MAKE THESE COOKIES*

I got one from my Great Aunt Rose last May. 

Don't have a pizzelle iron?  Find one online here

Don't have a super awesome Sicilian Great Aunt?  Well, sucks to be you...

Here's how you do it:

Prep Time 10 Minutes Cook Time 3 Minutes

Ingredients:

1 cup Granulated Sugar

½ cups Butter, Softened

2 whole Eggs

1 cup Canned Pumpkin

1 teaspoon Vanilla Extract

2-½ cups multi-purpose gluten free flour,

or regular flour if you can have it (bastards)

2 teaspoons Baking Powder

1 teaspoon Ground Cinnamon

¾ teaspoons Ground Nutmeg

½ teaspoons Salt

¼ teaspoons Ground Ginger

*I also added a few shakes of McCormick pumpkin pie spice to make it a little more zesty

Preparation Instructions

1. Preheat the Pizzelle iron.

2. Beat (werq!) the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.

3. Sift the dry ingredients together, then fold into the sugar mix.  It's gonna get thick so get your strong arm ready or use an electric mixer.  I don't own an electric mixer so I used a ghetto Proctor Silex hand-held blender than I use to make cocktails (don't judge).

4. Lightly brush the Pizzelle iron with butter or spray with Pam, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 60-90 seconds.

5. Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat. Tip: I use a butter knife to lift and slide the cookies off of the iron.

6. Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.

And it's that simple!  Your finished product is delicious, delicate cookies that everyone will enjoy.  This should yield about 3 dozen cookies.  Yield amount depends on the size of your iron, how many cookies you eat while baking, and how much of the dough you accidentally fling around your kitchen due to inadequate mixing devices (whoops).

Make these.  Eat them.  Let me know what you think.

Happy Gluten Free Eating!

Glutardedly Yours,

 ~Tim

*Photo credits go to Mr. Sean Thompson. He also filled my camera with pictures of my cat, blurry photos of the floor, and pleanty of "Sean Selfies"*

recipe credits:

Pumpkin Pizzelles on Tasty Kitchen

 Added by gneissgirl on July 27, 2009