Making Pizzelles with Mom

If you’re interested in the recipe, it is as follows. The yield is anywhere from 4-5 dozen, depending upon the size of the pizzelles used.

Ingredients:

  • 6 eggs, beaten
  • 1 1/2 cups (288g) granulated sugar
  • 1 cup (220g) margarine, cooled (must be cooled)
  • 2 tablespoons (30ml) vanilla extract (or anise)
  • 3 1/2 cups (348g) all-purpose flour, sifted
  • 4 teaspoons (15g) baking powder

Directions:

  1. Gradually beat sugar into eggs in a large mixing bowl. Add margarine and vanilla; beat until smooth.
  2. In a separate bowl, sift flour and baking powder. Gradually add to sugar mixture, mixing well after each addition.
  3. Drop by spoonful onto center of hot pizzelle iron. (If pizzelle iron is not nonstick, it will require a light brush of oil.) Bake for 22 seconds or until mixture no longer steams.
  4. Remove pizzelle with a fork onto a wire rack or wax paper to cool.

Pop stores the cooled pizzelles in a shoe box lined with paper towels. His son, Tony, sends Pop plenty of new sneakers so there are always pizzelle boxes!

Here’s a link to buy the pizzelle iron Mary uses: Chef’s Choice 834 Pizzelle Pro

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Barb
Guest
Barb

I will definitely try this recipe
Love the series
Read the first two and the library is purchasing the rest for me and my neighbors
I’m a fan

Mary Campisi
Admin

Hi Barb:

Thank you for taking the time to write. I love when libraries do this! I’ve always found ours to be so helpful and it’s great to hear other libraries are as well.

You and your neighbors will certainly have much to discuss as the drama continues in Magdalena!!

Enjoy!

Mary

Pauline Mc Donnell
Guest
Pauline Mc Donnell

Mary I enjoyed your Mam and you making the pizzelles so much, thank you for the recipe. I actually didn’t know what they were, now I know I am going to make them after I buy a pizzelle maker, hope they sell them here in Ireland. It was a pleasure seeing your Mom and I enjoyed listening to her. Go VERNA. Thanks again Mary for sharing the recipe.

Beverly ?Diem Fasig
Guest

Thanks for sharing the recipe and your Mom! Great teamwork!

Mary Campisi
Admin

Hi Beverly:

Thank you! Mom was fascinated that anyone would actually want to watch her make pizzelles – Mom always has something to say, but I think the camera intimidated her a bit. She did a great job though and if she were here, she’d be ready to whip up another batch. I should have videoed the banana-nut breads she made and the zucchini pineapple breads! And she’s an expert at pecan pumpkin rolls…I’m still trying to master the art of not getting cracks in the cake part of the roll!

Best,

Mary

Pat clark
Guest
Pat clark

Really appreciated your giving that great information on how to make your
Mother’s Pizzelles. I plan to do them the first chance I get..Enjoy your
books as well so maybe I will enjoy a Pizzelles while reading the next
book..

Mary Campisi
Admin

Hi Pat:

Thanks for the note! Mom enjoyed making that video and is still amazed when I tell her readers are commenting. I think she’d just as soon have a kitchen filled with people who want hands on experience and instructions :)

Next up is A Family Affair: The Gift – it’s due August 18th, but you can pre-order on Amazon, iBooks, and B&N. Get ready for the continuing saga of Cash and Tess and the baby they want so badly…

Take care,

Mary

Sherie McAllister
Guest
Sherie McAllister

Thank you for sharing the recipe and the video. I love your books and this has brought them even more to life. Great to see you and your mother working side by side.

Mary Campisi
Admin

Hi Sherie:

Thank you! After Mom went home, I thought of more videos we should have made. She could have told readers all about how to pick out a good head of lettuce, showed them the tricks to making a pecan pumpkin roll, and who knows what else? Maybe a pie crust?? I still haven’t mastered that one. God-willing, we’ll get her on tape when she visits this fall.

Get ready for A Family Affair: The Gift! It’s coming August 18th, but you can now pre-order on iBooks, Amazon, and B&N.

Best,

Mary

Nancy M Sury
Guest

I love to read your books Mary. The stories are so good, always waiting for the next one comes out. I have all of them on my iPad. Always wondered what these were so thanks for this. Keep up the awesome writing, you are so talented. Thank you for bring us such wonderful stories. Can’t wait for your next book to come out.

Mary Campisi
Admin

Hi Nancy: Thank you for the kind words. I’m so glad you’re enjoying my stories. Now you know what a pizzelle looks like:) If you are in the US, you can purchase from Amazon or probably a major department store. Outside of the US, I’m not sure. I have one final read through of A Family Affair: The Gift and then I’m done!! It’s now available for pre-order on Amazon, iBooks, and B&N and will be out August 18th. You aren’t going to want to miss this one – Cash and Tess are going to get a child, but not… Read more »

Linda Colling
Guest
Linda Colling

I love pitzells I did not know they were so easy to make. Thank you to your mom and you and I like the anise. It is valid.

Mary Campisi
Admin

Hi Linda:

Mom would say that pizzelles with anise are the real pizzelles :)

Best,

Mary

Linda Colling
Guest
Linda Colling

Thank you to u and mom.

Mary Campisi
Admin

Hi Linda:

Thank you! I’ll let Mom know she has “fans” – she’ll enjoy hearing this.

Best,

Mary

Linda Colling
Guest
Linda Colling

Need a pitzells maker

Mary Campisi
Admin

Hi Linda:

I grew up with pizzelles and guess I just thought readers would know what they were…silly me! More than one reader has purchased a pizzelle maker since reading this series!

Best,

Mary

Paule
Guest
Paule

Make mine from a dough.
12 eggs
6 orange rinds
Jar of orange seasoning
1.5 cups oil
2 Tbs baking powder
2 cups sugar
Dash salt
About 5 lbs flour

Knead info dough. Cut into small pieces and then cook 3-5 at a time in iron on top of stove

Mary Campisi
Admin

Hi Paule:

I would love to taste these! I’ll bet the orange adds a nice flavor to the mix. Do you season the iron? Five pounds of flour must make a good amount?

Thank you very much for sharing!!

Best,

Mary

Val Edwards
Guest
Val Edwards

Luv this video – very helpful! However, on video the script shows 4 tbsp. of baking powder yet on the recipe under the video it says 4 tsp. of baking powder. I’m assuming that 4 tsp. is the correct amount. You may want to correct this. Thanks again for this great video tutorial!!!

Luv your books BTW!!!

Mary Campisi
Admin

Hi Val:

Good eye on this one! I wonder if anyone else noticed? I’m going to send the correction along to my tech guy and see what he can do. I checked my other recipe and it is 4 teaspoons!

Take care and again, thanks for finding this!

Best,

Mary

Sharon
Guest
Sharon

Thank you!

Mary Campisi
Admin

Hi Sharon:

You are very welcome!!

Mary

Nicky Young
Guest
Nicky Young

Thanks for sharing this recipe, gee look really yummy.

Mary Campisi
Admin

Hi Nicky:

Yes, they’re quite tasty and addicting! You really can’t eat just one…

Thanks for the note.

Mary

Paula
Guest
Paula

I am so intrigued…had never heard of them until i started reading this series! Am going to have to try them! Never seen a maker in U.K…but guess never looked!! ?

Paula Murphy
Guest
Paula Murphy

Hi Mary,
I so enjoyed your video with your Mom. Pop Benito is the reason I got my pizzelle maker. Now I know where they really came from! Can’t wait for the next chapter in Magdalena.

Fondly

Paula

bonnie cross
Guest
bonnie cross

Wow. Reading all of the books, I couldn’t picture what a pizzelle was. I pictured a long and lean donut! Can’t wait to try these and thanks for the lesson in cooking.

Bonnie

Deborah aka Sugar
Guest
Deborah aka Sugar

God Bless you and your mom. I see where you get your good looks from. It was a complete joy to,see you two together. I lost my mom in October 2015 at the age of 95 so it did my hear good to see you share your mom with all of your fans. Truly a Hugh fan just not on any social media. Thank you for making the video and for sharing it in a email format that was very generous of you and thoughtful.

Thank you very much. Can’t wait to return to Magdalena! See you there soon

Leslie Abbott
Guest
Leslie Abbott

Loved this video with your mom. They look beautiful and because I’ve never had one I know it’s going to be delicious! Where is mom visiting from? Well it be easy to find a pixel maker? Thanks! Leslie

Mary Campisi
Admin

Hi Leslie:

Thank you for the kind note. Mom is visiting from Pennsylvania – still lives in the same house where we grew up. If you live in the US, you can find these on Amazon and in some department stores. Outside of the US, I’m not sure. I did have a reader from Norway use her “krumkake” maker and my pizzelle recipe. She said they turned out very well and I asked for her recipe so I could try it with my pizzelle maker!

Best,

Mary

Kathy Cook
Guest
Kathy Cook

Enjoyed watching your Pizzelle making video, Mary. Nice seeing your Mom! Hi Verna!

Mary Campisi
Admin

Hi Kathy:

Thank you very much! Mom and I had fun making the video and the pizzelles, but could you tell Mom kind of thought the viewers could see her?? :)

I’m getting hungry for them again – it’s been so hot and humid that I thought I’d wait for the weather to cool down a bit.

Take care and thanks again for writing!

Mary

Denise
Guest
Denise

I think I’ve read all your books now!! Huge fan. Thank you for such fun reads. I really want to make pizzelles now, your mom is adorable!

Mary Campisi
Admin

Hi Denise!

Thanks for the kind words regarding my book and my mom! She’s a spry, almost eighty-eight year old and when she visits in a few months, I’ll catch her on video again. She’s the one who taught me about the Penne pasta and spinach dish that Harry Blacksworth loves so much. (If you haven’t read Simple Riches yet, the mother in that one reminds me a LOT of my mom.) And yes, pizzelles!! I’ve got to get that iron out soon and get baking!!

Take care and next up is A Family Affair: The Weddings.

Best,

Mary

Ana
Guest
Ana

Hi Mary, like your book and characters!
I’m in Australia, what else can I use to cook the pixellas in?

Mary Campisi
Admin

Hi Ana! I’m so sorry I didn’t see your question earlier. I don’t know how I missed it and am very sorry for the late response. As luck would have it, I am going to make pizzelles with my daughter in the morning and have been chatting about them on my Facebook page. I will ask your question and hopefully, someone will have an idea. The pizzelle iron is somewhat like a waffle iron, but the grooves aren’t as deep and of course, the design is different. I’m not sure a waffle iron would be a good substitute…. I will… Read more »

STEPHANIE SCARLINO
Guest
STEPHANIE SCARLINO

I have been making Pizzelles for 50 years, sprinkled with the powered sugar. My recipe called for butter instead of margarine.

Sandy
Guest
Sandy

How interesting this video was.. I had never heard of pizelles and did not not have them pictured right at all.. They’re so pretty. On the 10th book and am so hooked..

Sharon
Guest
Sharon

I’ll have to try this recipe. I LOVE Pizzelles!! I have the same Pizzelle make and love it, however, mine never seem to stay crisp without having to put them in the oven for a bit. I’ll be trying this recipe though and hope they crisp up better than usual. Thank you for sharing!

Mary Campisi
Admin

Hi Sharon!

Always lovely to hear from a fellow pizzelle maker! My mom swears pizzelles should not be made on humid days and never stored in an airtight container. That’s why she likes dress boxes, or something that lets the pizzelles “breathe”. Also, we don’t stack them right away and leave them out for a few hours before putting away. I hope this helps! Take care and thanks for writing.

Mary

Carmen Berrios
Guest
Carmen Berrios

Please ask your mom if I can change to margarine to butter. Thanks

Mary Campisi
Admin

Hi Carmen:

I asked Mom and she said she’s never tried butter, but it should be fine. It might “bake” a bit faster so you may have to adjust the time. I also asked several of my friends and they all use butter and have had no issues. I’m actually going to try my next batch using butter. Thank you for asking this question as it’s prompted me to re-work the recipe. Good luck!!

Mary

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