Ginger Molasses Pizzelles

I picked up a new Pizzelle maker this last week and wanted to give it a try. Initially I was going for some cheesy pizzelles to have with the homemade pasta I was working on for dinner. After whipping up a batch of those I was hooked. At that moment, my only regret was that I got a machine that only made two at a time. Probably because I wanted them warm to eat with dinner. And I certainly wanted more than two! I think if I were to have an event that I needed to make a large quantity of these I'd get a different machine. But this Cuisinart that I picked up worked perfectly. It cooked perfectly and the cleanup was quick and easy. I'd definitely recommend it.

Then I wanted to move onto the sweet delicious pizzelles that I could have with coffee or tea. I saw a recipe in Sift magazine for ginger molasses cookies and decided to make a few modifications and turn that into a ginger molasses pizzelle recipe.

Tips to cook down the Ale:

This recipe utilizes an amber ale. Don't skip it, that tiny bit of beer gives a huge flavor punch. I went simple and used a Fat Tire Amber Ale. You could use whatever you like, I just happened to have one of those in the fridge. And be sure to cook that bottle of beer all the way down to 1 ½ ounces. It's going to taste extremely bitter, but once it mixes with the pizzelle dough something magical happens! I kept a heat proof measuring cup next to the cooktop and once I thought it was close, I just poured the beer into the cup and measured. Just under a quarter of a cup is what you are looking for. If you have more than that, put it back in the pan and keep cooking.

Pizzelle tips:

The only other thing to know is when to take the cookie out of the pizzelle press. I have a setting of 1-5. Five being the longest cook time and one is the shortest. I like my pizzelles crispy and firm, so I cooked then on a setting of four. For each one, I used about a tablespoon of dough.

My press came with a measuring spoon for the dough, if yours doesn't just grab a tablespoon and go with it. After one pizzelle you will know if you have too much or too little dough.

I was slightly obsessed about having clean edges on the cookies. Once they cooled a bit, I got out the kitchen shears and cut the edges to be smooth. If you don't care about this, then don't bother just enjoy the cookie.

I also cut the ginger pretty small as you can see in the image. I didn't want large clumps in the cookie, so I cut small, and they worked out well with the press.

How to keep your Pizzelles crisp:

Store your pizzelle cookies in an airtight container for two - three weeks. When exposed to the air your pizzelles will absorb moisture and lose the crunch. If this happens put them in a warm oven for a couple of minutes and they will become crisp again. You can also wrap your pizzelles in plastic and store in a airtight container and freeze them for two - three months.

Now if pizzelles aren't your thing, but you are looking for some fall flavors for dessert we have a few pear and cranberry items that work perfectly for the season. Or even this cran apple crostata. Whatever you choose, I hope you are enjoying the season. Please share if you end up making any of the recipes, we always love hearing how they turn out.

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