Warm gingerbread aromas continue to fill my kitchen! In fact, with all the baking, candles and my little gingerbread hanging ornaments, whenever I enter my home, I’m welcomed with the most comforting feeling!
A very happy ending came about by taking an idea to turn my original pizzelles from pumpkin to gingerbread! I love to take a twist on classic recipes, adding fun and unexpected flavor to compliment the seasons and themes of my parties! Add to that unusual cocktails and drinks, and you’ve got yourself a party that everyone will be enjoying and talking about!
It’s been quite a year for me as well. So much in my life has changed, twisted, flipped and renewed! I’m blessed to have the spirit and will of being able to go with the flow, find peace and contentment wherever I am. I never fear Plan B, Plan C or Plan D – though it may take me a bit of time to adjust, I will make it work!
I am allowing this holiday to be a bit different as well. My dining table is not covered with dozens of homemade Italian cookies ready to be delivered; perfectly planned dinner parties will be more intimate and casual this year. As long as there is love, happiness and peace in my home, it will be a wonderful holiday.
And that is my wish and prayer to all of you, for peace, goodwill and love this Holiday Season!
1 ¾ cup white/wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, room temperature
½ cup brown sugar
2 tablespoons unsulphured molasses
¼ cup coconut oil
In a medium bowl, combine all the dry ingredients, stir to mix well. In a large mixing bowl, beat the eggs, brown sugar, molasses and coconut oil together. Add in the dry ingredients and stir to combine.
Preheat a lightly sprayed pizzelle iron. Place a tablespoon of batter in the center of each pizzelle and bake according to the manufacturer’s directions. My iron cooks for about 90 seconds. Place the pizzelles on a paper towel on the counter to cool. If they appear to be soft, second bake them on a cookie sheet at 350 degrees for 5 minutes. The texture should be crisp and light. Sprinkle with sifted powder sugar and store tightly closed. Makes about 2 dozen.