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Pizzelles, biscotti and chocolate crispies - oh my!

15 years ago

I found a box on my steps when I came home from work. It was filled with pizzelles, biscotti and chocolate crispy bars. It was from LOU!

Lou - are you trying to fatten me up? I do think I will have to share some of these goodies with the little neighbor boy who drew the lotto winner's names last nite.

Thank you Lou!

Teresa

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Comments (22)

mustangs81
15 years ago
Lucky you. Lou's Pizzelles and biscotti are terrific aren't they!!
Teresa_MN
Original Author
15 years ago
Yes they are! Lou visited you in Florida - was that two years ago? And did he bring you pizzelles then?
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I went searching for pizzelle recipes and found this post. I made Lou's Pizzelles yesterday and they were wonderful. I made only a half recipe. Here's what I used: Lou's Pizzelles - 1/2 Recipe eggs: 2 large butter: 1/4 cup oil: 1.5 T sugar: 1/2 cup + 2 T almond extract: 1 t. flour: 3/4 cup + 2T baking powder: 2t. I will use more almond extract next time. For the butter, I used browned butter. Don't know whether it made a difference or not. If you are going to do that, start with a little more than the 1/4 cup because you lose some in pouring from pan to bowl. I made a few and then had to stop, so I refrigerated the dough for about an hour. That firmed up the dough and made it easier to handle, and I was able to measure out blobs of dough in advance of their going into the pizzelle maker. This made it easier and faster to transfer them into the machine. This post was edited by graywings on Thu, Jan 23, 14 at 20:13
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Donna (lackboys3)- I judge baked goods at fairs, so I've received quite a bit of training and have done a lot of self-study on the subject because I need to know the science of baking and ingredients so that I can tell people what went wrong with their foods, or how they can improve their recipe. There's so much science to consider when making any changes to a recipe, and you need to consider ALL the ingredients and what they do in the recipe, not just the flour type. For instance, if you normally use AP flour in a crispy cookie recipe and you choose to use White Lily or Martha White (southern all-purpose flour which have lower gluten levels than AP) or cake flour, you will get a completely different cookie texture - that's a given. But what texture? That depends on the other ingredients in the recipe. Chances are, if the ingredients lend themselves to "crispy", they'll remain so no matter what type of flour you use. It's the nature of the ingredients in that type of cookie. 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Parchment paper doesn't promote spreading - it provides a non-stick surface. *Cookies that require low hydration, such as rolled dough for sugar cookies, will make crisp cookies. If you over-work the dough (usually from second cuts - where you take the scraps from the first batch and re-roll it), there will be more gluten developed and the cookies will not only be crisp, but tough. You can avoid tough cookies by using southern all-purpose flour (Martha White or White Lily) and roll the cookies out on powdered sugar instead of flour. The additional sugar will melt into the cookies for a delicate, crispy, cookie, while the flour will be adding more gluten and toughness. -Grainlady
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Rusty: Got up late today and just saw your Post. Watching the Phillies game !!! and other things. As for keeping the Pizzelles centered, it is a pain ITA. If you put the lid down too fast it goes one way. I put the dough slightly behind center. Don't put the lid down all the way, for a second. Seems like it gives the Dough time to travel. If you use a stiffer dough, it can be controled easier. But then it changes the thickness and taste. Whatever you do try to remember, what you did when it comes out perfect. It doesn't matter here; how they look, they dissappear anyway. Even the Crumbs !!! - - - - - - - - For Almond Pizzelles , do like you said and sub the Almond flavor for the Anise. I only use Mc Cormicks flavors or order from Fante's of Phila. I've tried other at the market flavors. Not too good !!! Remember to use less if you are using Oil Flavors, instead of the Extract. I'll make a batch of Almond tonite. Lou
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lakemayor
15 years ago
Lou's Pizzelles and Biscotti are the greatest. He served Steve and I some when we stopped to visit him this fall. Didn't have chocolate crispies though, Lou you might want to send some. Ha!

We also had some of his Cinnamon buns, which are the best!!!

Karen
Rusty
15 years ago
Lucky you, Teresa!
Sounds like the gifting of the wild rice really IS bringing good things your way.

I have used Lou's Pizzelle recipe, and they are really good!
I'm sure they are even better when made by him personally.

Chocolate Crispies?
Have you posted that recipe, Lou?
If not, would you?

Rusty
ci_lantro
15 years ago
Thanks, Rusty. I'm wondering about those Chocolate Crispies myself. Lou?
Rusty
15 years ago
ci-lantro, I gather, from some of his recent posts,
that Lou hasn't been feeling well lately.
I sure do hope he is on the mend from whatever the problem was.

I'm sure he will post his recipe when he is able.

Rusty
Teresa_MN
Original Author
15 years ago
Halfway down the attached link is Lou's description of how he makes the Chocolate Krispies.

And I want to say that the Chocolate Krispies have made me a goddess to the 4 year old boy who lives next door! Most of the krispy treats went to Joshua!

Here is a link that might be useful: Chocolate Krispies
hawk307
15 years ago
Teresa_mn :

Thank you!!! but it could have been worst.
You could have found me on your doorstep.LOL!
Glad Joshua enjoyed them.

And thanks guys for the compliments

Karen:
Your Flattery will get you nowhere !!!
You will have to come here to get them, or I will meet you guys in Fla.

**************

Hi YauÃ¯Â¿Â½ll : It took me 3 hours, off and on to type this.
The Chocolate Crispy bars were nothing special.
Everyone makes them in different ways.

The recipe is on the Kraft Marshmallow bag.

I just altered it a little, to fit in a 10 inch Pizza pan.

LouÃ¯Â¿Â½s Version
1/3 stick of Butter
4 cups of Coco Dyna Bits ( Walmart ) or Coco Krispies
4 cups of miniature marshmallows
1/3 cup of crushed Cashews or Almond
( I used a zip loc bag and rolling pin)
DidnÃ¯Â¿Â½t want it too fine.

Line a 10 inch round pan with Parchment paper and have a extra piece,10x10

Micro wave the butter in a microwaveable bowl , 45seconds, until melted.
( I used a large Princess House , Nouveau Saucepan), because it retains heat.
Add the Marshmallows and mix to coat.
Microwave until Marshmallows are melted, about 1 Ã¯Â¿Â½ minutes,
stirring a couple times while heating.
Sprinkle in the crushed nuts and CoCo Dyna Bits.
Mix well . If it starts to get too stiff, Micro Wave a few seconds..

Scoop it into the Pan and level as quick as possible.
Lay the extra piece of Parchment on top and pound it flat.
Set in the fridge to cool.
When cool turn it over on a cutting board , cut into 1 inch wide strips.
Cut across the opposite way, making about 2 inch pieces.
Fill a Zip Loc bag , unevenly so they wonÃ¯Â¿Â½t stick together.
Enjoy.
LOU
Rusty
15 years ago
Thanks, Teresa, for posting that link to the other thread.
I tried searching, but it didn't come up.

I'm still having computer problems off & on.
Guess that's why I missed it then.

Lou, a big thanks to you, too!
For posting your recipe again.
I'm definitely going to try them.
Think they'll be a great change from the usual.

Rusty
mustangs81
15 years ago
Lou visited you in Florida - was that two years ago? And did he bring you pizzelles then? Yes to both questions. We visted March, 2009.

Earlier today I had some store-bought biscotti; can't hold a candle to Lou's.
hawk307
15 years ago
rusty:
I just saw it was your Anniversary today, for joining the CF.
Happy Anniversary !!!

LOU
lindac
15 years ago
By my computer, she joined on March 11 2007. So it's her 1 year 9 month anniversary?
Is that paper? Wood? or Rice?
Terri_PacNW
15 years ago
Chocolate Crispy Bars...me thinks...
hawk307
15 years ago
Right ! I made a boo. Got in a little practice.

Thanks for pointing that out.
Lou
Teresa_MN
Original Author
15 years ago
THANK YOU terri pacnw!!!! And those chocolate crispy bars could be made with popped wild rice! YUM!!
Rusty
15 years ago
"chocolate crispy bars could be made with popped wild rice"

Tell us more, please! ! !

Like how you pop the wild rice.
In a frying pan with a bit of oil?
In the microwave?

Sounds like something else I need to try.
Not necessarily Krispy bars, but the popped wild rice. .. .

Rusty
Jasdip
15 years ago
Sounds like you're getting your sweet and savoury teeth satisfied with chocolate AND wild rice, Teresa! LOL
Not sure it would appeal to me, but then I don't have a sweet tooth, just a savoury one.
hawk307
15 years ago
Rusty and Ci-lantro
Someone mentioned you wanted the recipe,
for Coco Krispy Treats.

I saw the original was messed up a little.
Wasn't feeling up to Par at the time.

So I put in my updated Recipe. It only takes about 8 minutes to heat and mix.

Here is an updated recipe . Everyone liked this one better.
LOU

The basic recipe is on the Kraft Marshmallow bag.
I just altered it a little, to fit in a 10 inch Pizza pan.

One half stick of Butter
4 cups of Coco Dyna Bits ( Walmart ) or Coco Krispies
5 cups of miniature marshmallows
One third teaspoon of Almond extract
One third cup of crushed Almonds
( I used a zip loc bag and rolling pin or the edge of my small cutting board)
DidnÃ¯Â¿Â½t want it too fine.
Confectioners Sugar
Line a 10 inch round pan with Parchment paper. I held it in place with clips.
Have a extra piece,10x10,for flattening.

Micro wave the butter in a microwaveable bowl , 45seconds, until melted.
( I used a 2 Quart Princess House , Nouveau Saucepan), because it retains heat.
- - - - - - - -
I heat it a little on the Range before I put it in the micro wave with the butter.
And I keep the Range on low to reheat later.
- - - - - - - -
Add the Almond Extract and Crushed Almonds to the butter. Stir to mix.
Add the Marshmallows and mix to coat.
Microwave until Marshmallows are melted, about one and a half minutes,
stirring a couple times; in between, while heating.
Sprinkle in the CoCo Dyna Bits.
Mix well . If it starts to get too stiff, Micro Wave a few seconds,
Or place on the range while mixing.

Scoop it into the Pan and level as quickly as possible.
Lay the extra piece of Parchment on top and tap it flat with the edge of a small cutting board, or can.
Set in the fridge to cool.
When cool turn it over on a cutting board , cut into 1 inch wide strips.
Cut across the opposite way, making about 2 inch pieces.

Sprinkle on some Confectioners Sugar.
Fill a Zip Loc bag , unevenly so they wonÃ¯Â¿Â½t stick together.
Shake the bag, to coat with the sugar.
Enjoy.
Teresa_MN
Original Author
15 years ago
Yes it's true. Lou sent me yet another box of chocolate krispies, pizelles and biscotti - out of the blue. But the timing is perfect because it's my mother's birthday today and 7 of the great grandkids will be there along with 17 of the 31 nieces and nephews. I'm sure I'll have no problem convincing people to eat them.

Thanks again Lou!

Teresa
mustangs81
15 years ago
Very nice of Lou! The grands would enjoy making Coco Krispy Treats.

DH and I were talking about Lou's biscotti this week. I had purchased some biscotti from an Italian bakery for Christmas brunch and I still have them because they didn't go over well. They sure weren't as good as Lou's.
Teresa_MN
Original Author
15 years ago
Has Lou ever shared the biscotti recipe here?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
15 years ago
Lucky you teresa.

If you go to the "Conversation" side, you will see what an incredible, actually beyond incredible, an artist and craftsman Lou is.

Crafting delicious recipes is child's play for Lou.

dcarch

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