Holidays make me feel like a Keebler Elf. I just love to bake and love baking with quality bakeware. I really like to watch people enjoy my cookies, especially at Christmas. And, as a side bonus, when I bake cookies, I never eat them. Great way to control calories during the eating season! I love to eat everyone’s cookies, but not my own. Probably because of all of the broken cookies I “test!”
An absolute essential in my cookie baking is easy to clean pans that don’t warp. Do you know that popping sound you sometimes hear when a cookie sheet isn’t thick enough to handle 350 degrees or more needed for tasty cookies? I don’t want to have to worry about my cookies burning or end up undercooked. I count on my cookie sheets to be consistent. Of the many brands I’ve tried over 30 years (been baking since I was a kid), I finally have a favorite.
USA Pan Bakeware
These baking pans are great. It’s made with Aluminized steel that is corrugated or fluted which means faster, even heating! So, assuming your oven is calibrated correctly, your cookies will be crispy or chewy, depending on your preferences and the recipe. The cookies won’t pick up extra heat from the baking sheet. The other thing I really like about USA Pan bakeware is that is made in Pennsylvania! And 65% of steel in USA Pans is recycled — yet very durable.
Finally, I am so excited to tell you about our Chef’s Choice Pizzelle Maker. Pizzelles are those thin, waffle-like cookies originating in Italy. I grew up eating them, from Aunt Honey’s kitchen (Uncle Ralph was Italian). I never made them until this pizzelle iron came into my life. They always seemed like too much work. Plus Aunt Honey’s are delicious. They’re really easy to make, with the pizzelle iron from Chef’s Choice. Yum. Just spoon in a little batter, wait a bit and boom, your pizzels are done.
I’m happy to share Aunt Honey’s pizzelle recipe:
- 6 eggs
- 3 ½ cups flour*
- 1 ½ cups sugar
- 1 cup butter, melted & cooled
- 4 tsp baking powder
- 2 tbsp anise oil or extract*
- Beat eggs, adding sugar gradually until smooth.
- Add cooled, melted butter and anise oil/extract.
- Sift flour and baking powder and add to egg mixture.
- The dough will be sticky but thin enough to drop by teaspoon onto pizzelle maker. If it’s too sticky, gradually add a bit more flour until the dough is the proper consistency.
* NOTES: If you like thin pizzelles, use a bit less flour than 3 ½ cups. If you don’t like anise flavor, vanilla or almond will also work, though anise is the traditional flavoring in this cookie. Anise extract has a less intense flavor than anise oil. We use extract.