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This is a passed down family recipe! You need a recipe this size when you have a big Italian family. Pizzelles are thin and crunchy cookies with beautiful designs.
Created for Rebecca Bradley's Illustrating the Edible class.
One of the first things I learned to make by myself was a simple popover recipe in a kids activity book. I have since lost the book and made alterations to the exact recipe, but I hope to have preserved this easy way of being the breakfast champion to your siblings and sleepy parents.
Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.
it's my favorite sweet recipe and wonderful for autumn days who are. I have done every week to my friends. It's a Brazilian version of sweet French petti Gateau, with a special ingredient that is caramel sauce and ice cream as an accompaniment.
Three of my go to weekend recipes that we make here at home whenever we feel like having an indulgent breakfast: french toast with an orangy or lemony touch, bluebear sandwich (my favorite is the polar bear version with cream cheese) and pancakes that are both vegan and gluten-free (make sure your oats say gluten-free on the package). Enjoy!