In case you missed it, we held a Sweet Treat Showstopper contest on Facebook. We asked our customers to show us the best Valentine’s Day-themed dessert they’ve made with our products. We were blown away by all the entries that we received. In fact, we originally were going to name one winner, but our panel of sweet-toothed judges could not pick just one winner. Which is why we named a second and third place winner as well.
After we announced the winners, we had numerous requests to get the recipes. We asked our winners, and they were more than happy to share!
Be sure to check out the recipes for second place (gluten-free mocha chocolate chip cake) and third place (lemon and blackcurrant stripe cake) too!
The first-place winner was Courtney Colaizzi who made stuffed pistachio
If you’ve never heard of
"I married into an Italian family. Pizzelles are, simply put, a holiday/celebration/snack staple. It's like bread and oil. If I don't have bread and oil within the first 15 minutes of a meal... I get nervous. Likewise, if there are no pizzelles on the cookie table, somethings up, and we should have a family discussion. And while most pizzelles are served flat and crispy, you can get all "bad-n-boujee" and fill them with just a tad more effort. I promise that these little show stoppers are the easiest and most delicious things to make, provided that you own a pizzelle press."
- 3 Smith Brothers Farms eggs
- 2 tsp pistachio extract (Feel free to experiment with whatever extract you want. Traditional Italian
pizzellesuse anise extract or seed)
- 1 tsp vanilla bean* optional (but boy does it taste amazing)
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup Smith Brothers Farms butter, melted
- 3/4 cup sugar
Note: If you wish to stuff the
Melt your butter and set aside to cool. Sift flour and baking powder. In a large bowl, beat eggs, sugar, salt, vanilla and pistachio extract, then add the melted butter. Your butter should be lukewarm to avoid scrambled egg
Depending on how "done" you like yours, they'll take one to two minutes to brown. Courtney recommends troubleshooting your first batch. You can set a timer, but, most modern presses have a built-in timer, much like a waffle iron. Take the
For a little more spunk, add powdered sugar once they have fully cooled and serve.
- Use spray oil to keep the mixture from sticking.
- Use an actual teaspoon to drop batter.
Battercan be refrigerated up to 3 days.
- You can add food coloring.
- Be sure to firmly squeeze the press handle for perfectly thin and crisp
- Store them in an airtight container.
- 1 8oz package of cream cheese, softened
- 1 tsp vanilla extract
- 1/2 can
- 8oz freshly whipped cream
If you wish to stuff them, carefully take the hot
Whip cream cheese, vanilla, and condensed milk together until smooth. Carefully fold in the fresh whipped cream. Add to the piping bag (a ziplock bag works too) and fill your pizzelle cylinders. Top with powdered sugar, crushed pistachios, berries... you name it. Keep them refrigerated until it's time to serve.
Check out Courtney’s blog, And I Can Cook Too, for more tasty recipes!