Great Grandma’s Pizzelles

pizzelleMy great grandma Bea used to make Pizzelles and share them with us.  She would make a bunch and store them in a tin coffee can.

Grandpa loaned me great Grandma’s pizzelle maker. I made some cookies and ice cream cones.

Here is the recipe:

  • 3 large eggs (optional: 4 eggs for a thinner batter)
  • 3/4 cup sugar
  • 2 tsp vanilla (anise, almond extract or another flavor you like)
  • 1/2 cup butter melted and cooled
  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 cup cocoa (if you want chocolate cookies.  Might need 1/4 cup extra sugar)
  • Finely chopped nuts (optional)

Beat eggs and sugar until light yellow.  Add butter and vanilla, beat until blended.  Sift together flour and baking powder (and cocoa).  Fold into butter mixture.  If using nuts, sprinkle on top of dough before closing iron.

Optional:  Use orange peel or extract instead of vanilla and add 1/4 cup mini chocolate chips to batter before baking.

Bake on pizzelle iron as directed.

Gorp Contest

This slideshow requires JavaScript.

We are having a gorp making contest. Gorp stands for Good Old Raisins and Peanuts.  But you can use any dried fruits and nuts that you want.  The rules were we had to make up our own recipe, or improve an existing one.  We also had to have the ingredients in the house.  What would you put in your gorp? Which entry  do you think would be the best?

Megan’s M & M Gorp:

  • 1/4 cup Cherries
  • 1/2 cup M&M’s
  • 1 cup raw almonds
  • 1/2 cup raw pecans
  • 3/4 cup chocolate chips
  • 1/3 cup Chocolate Pomegranate (optional, but makes it extra good)

Andrea’s Favorite Gorp (Formulated to perfection 12 May 2014)

  • 1/2 cup raisins
  • 1.5 cups raw cashews (or use all cashews)
  • 1.5 cup walnuts
  • 1/2 cup yogurt raisins
  • 1/2 cup dried cherries
  • 1 cup M&M’s

Mark’s Lazy Man’s Gorp;

  • One bag of Chocolate Pomegranate
  • One Nutty Big Brother

Adrian’s Dried Banana Gorp (Adapted from a recipe invented by Megan 2014)

  • 2 cups Peanut Butter M&M’s
  • 2 cups dried crunchy bananas
  • 1 cup almonds
  • 1/2 cup chocolate yogurt raisins

Audrey’s Nutty Monkey Gorp

  • 3 cups almonds
  • 1 1/2 cup cranberries
  • 2 cups M&M’s

Momma’s Chocolate Cherry Almond Gorp

  • Lightly chopped cocoa nibs
  • 1/2 to 3/4 cup coconut sugar (or brown sugar)
  • 4 cups raw almonds soaked overnight, drained, mixed with nibs and sugar and dehydrated till dry.
  • 1 cup dried tart cherries-unsweetened best if you can find them!

Spiced Cookies

Spiced CookiesI  wanted to make cookies. I wanted some thing different. So I tried an experiment. They turned out very good.

Spiced Chocolate Chip Cookies

  • 1 batch of your favorite chocolate chip cookie recipe (made with half regular flour and half soft white wheat if you have)
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp gingerbread spice (you could probably use pumpkin pie spice too)

Add spices to your dough when you add flour.  Bake as normal.



Caramel Popcorn Day

PopcornToday is Caramel Popcorn Day! If you want to celebrate, here is a recipe from my grandma’s friend, Miss Margaret.

1 cup butter (We only use 1/2 cup and still get a great snack!)
2 cup packed sugar, brown (I used 1 3/4 cups sugar + 2 Tbl molasses)
1/2 cup corn syrup
1 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon vanilla
1 tsp cinnamon (optional, not in original recipe)
1 1/4 cups unpopped popcorn, pop your favorite way.

  1. Pop the popcorn. We have not tried this using microwave popcorn. Butter the bottoms of two large cookie sheets.
  2. Melt butter, stir in sugar, corn syrup and salt in large heavy pot. Bring to a boil, stir constantly 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour over corn carefully. Stir to coat as many pieces as possible. Pour onto greased pan (two cookie sheets work well).
  3. Bake at 250 degrees for 2 hours, stirring every 15 minutes. We stirred 3 times for the whole recipe.
  4. Remove and cool. Store in airtight container. Enjoy!
  5. Can add unsalted nuts with popcorn if desired.

P.S. Some places say 7 April is Caramel Popcorn Day, so if you missed it today, enjoy it tomorrow instead!

National Chocolate Covered Strawberry Day

StrawberriesToday is National Make Up Your Own Holiday Day. So my made up holiday is “Chocolate Covered Strawberry Day”.

I made some chocolate covered strawberries. I warmed up some chocolate and then dunked strawberries in it. Then I let them cool. We will eat them for dessert.

Have fun making up your own holiday!

Two Bite Cookies

Audrey wanted some peanut butter cookies. I wanted to make chocolate chip cookies.  So,I played with a favorite recipe and made peanut butter chocolate chip cookies.  They turned out very good!

Cream together

Cookies1/2 cup + 2 Tbl butter

1/2 cup peanut butter

3/4 c sugar

3/4 cup brown sugar


2 eggs

Stir well, then add

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt (I omitted)

1/2 cup milk chocolate chips

1/2 cup semi sweet chocolate chips

OPTIONAL:  Use white chocolate chips and/or dark chocolate chips in place of one or both of the other chips

Mix well. Use teaspoon to measure dough and roll into balls. Flatten slightly on ungreased cookie sheet.

Bake at 325 for 6-9 minutes or until cookies are just brown around the edges.  Try not to eat too many warm.

If you want larger cookies, adjust baking time to 8-10 minutes.



Coconut Custard

Yesterday, Mommy made some bread that used a lot of egg whites. She wanted to make custard because Daddy LOVES it.  She taught me how to make custard and now Daddy is going to LOVE me when he gets home.  When Momma is gone, I can make custard for daddy. It is very good.   It is easier than I thought, and here is the recipe we used.

  • 1 1/2 cups milk
  • 1 1/2 cups coconut cream
  • 1/4 -1/2 cups vanilla sugar plus 2 tsp vanilla sugar to add to eggs
  • 1/8 tsp salt
  • 8 egg yolks
  • 5 Tbl cornstarch
  • 2-5 Tbl butter
  • Optional: Replace milk and coconut cream with half and half, or replace coconut cream with whipping cream
  • Replace vanilla sugar with regular sugar.
  • Use one vanilla bean, cut in half and seeds scraped into the half and half.  Use the bean to make your own vanilla sugar.

Mix milk, coconut cream, salt and sugar (I used 1/4 cup) until dissolved over medium heat in heavy sauce pan.

Meanwhile beat the egg yolks with 2 tsp vanilla sugar.  When sugar is dissolved, whisk in the cornstarch.

When milk mixture just starts bubbling, turn off heat.  Whisk it little by little into the egg mixture to warm it up. When about half transfered, pour it all back into the saucepan.  Over low heat, whisk until it thickens up. Turn off heat, put in bowl. Add butter and mix well.

Eat warm.  Or place plastic wrap over it so it doesn’t get a crust.  CustardPlace in refrigerator. Lick out cooking pan when it cools slightly. Daddy said if the custard is pourable, eat it over pies or cakes.  If it is firm, eat it like pudding.  He likes it both ways a lot!

This is very very good, but next time we are going to try it without cornstarch.

P.S.  Daddy said that he would really like it with real fruitcake, like he used to eat when he was younger.  I don’t know how to make it.  If you have a recipe I could surprise him with, could you please send it to me?




Pink Popcorn

IngredientsI had a indoor soccer game on Valentine’s Day.  I wanted to make something special for my team.  So we made pink popcorn! It was easy!  Momma told me that she had a pink popcorn recipe I make by myself.

Here it is.

Make one large batch of unsalted plain popcorn. You need 10 cups, or more if you like it not so pink.
Boil1/2 cup of butter (Feel free to use less, Momma has a recipe that uses only 2 tablespoons, but we like this one better)
1/4 cup sugar
1/4 cup light corn syrup
1 package (3oz) jello, I chose raspberry for pink.
1/4 tsp baking soda

First pop the popcorn. You could probably make microwave, Foam upbut I made it on the stove. SeedsPut popcorn in cookie sheet with sides. A parchment covered pan is helpful but not needed. Take out all the unpopped seeds! Melt butter, sugar, corn syrup and jello on medium heat in a medium pan. Stir until it boils, try not to get it up the sides. When it boils, take off the heat.  Then put baking soda in. PourIt boils up! Recruit help to stir or pour on the topping. Stir popcorn as you pour the topping carefully over the popcorn.

Now chose if you want crunchy or sticky popcorn. If you want sticky popcorn, keep it the way it is or make it into popcorn balls. If you want crunchy put in the oven for 5-10 minutes at 300 degrees.   Stir and see if it is crunchy enough and cook longer if needed.Coat

To wash use HOTTER water than Momma can stand. If you soak it first, it is much easier. 🙂

Try not snitch it all before sharing!

Raspberry Popcorn

P.S. If you want to make this for Megan, she calls it Princess Pink Popcorn.



We met a lady who was from Sudan. I liked her.  She gave me this dessert recipe to try and it was good! It is sticky and sweet. She said it was one of the favorite desserts of people in Sudan.

She was fun to talk to. I hope that I can meet her again sometime.


Syrup Ingredients


  • 2 1/4 cups sugar
  • 1 1/2 cups water
  • juice from 1 lemon (or 2 tablespoons orange juice)
  • 1 teaspoon honey(optional)

Cake Ingredients

  • 2 cups semolina
  • 1 cup sugar
  • 1 stick butter, softened
  • 1 cup whole milk
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 2 eggs
  • blanched split almonds

Prepare syrup first. Dissolve sugar in water in a medium saucepan. Add lemon juice and bring to a boil. Once the syrup begins to boil, add in honey. Reduce heat and allow to slowly boil for about 8-10 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees. Lightly grease and flour a 9×12 baking dish.

Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.

In a separate bowl, combine semolina, baking powder, and baking soda. Slowly add to butter and egg mixture. Stir in milk.

Pour mixture into baking dish and smooth with spoon.

Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes. Place an almond in the center of each diamond. Bake for 25 minutes.

Remove cake from oven and pour syrup over cake until no more can be absorbed. Allow to cool for 20 minutes. (Is never served warm…sitting even a day is fine!)

Experimental Rhubarb Pie

Rhubarb pieWe picked rhubarb from Oma’s garden. Then I asked Momma if we could make rhubarb pie with it. She said yes, so I made rhubarb pie. We changed the recipe because Daddy does not want to eat gluten, because it upsets his stomach.

The pie crust did not work because it all dissolved into the the pie.  It was really sweet too. It was good as the topping though. It might be good for a cheese cake bottom.

We adapted a pie crust to fit ingredients that we had.  You can find the original here.

  • 1.5 cups ground almonds (Almond flour)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup coconut oil at room temperature
  • 2 Tbl maple sugar

Make a pie crust by preheating oven to 325 degrees.  Combine ground almonds, salt, baking soda, coconut oil and maple sugar in a bowl. Carefully press a thin layer into a deep dish pie pan. (If you use a shorter one, you will have extra topping on top).  Bake for 10-15 minutes or until golden. Preheat oven to 425 degrees.

  • 7 cups rhubarb
  • 1.5 cups sugar
  • 1/4 cup coconut flour (we ground up unsweetened coconut until fine)

Combine rhubarb with sugar and then add coconut flour.  Pour into pan.

Sprinkle remaining “crust” on top.  Bake in 425 degree oven about 25-30 minutes. Be sure to put something under the pie so it does not bubble all over the stove!

It smelled really good and tasted really good. We will have to try again 🙂