Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
My spin on the traditional Stroopwafels, which are split open and filled with a caramel spread, is to make these into ice cream sandwiches with my Burnt Caramel Ice Cream!!
Makes about 20 cookies.
3 large eggs 3/4 cup brown sugar 1/4 teaspoon salt 1 3/4 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour 1/2 teaspoon cinnamon 2 teaspoons baking powder 2 teaspoons Vanilla extract 1/2 cup (8 tablespoons) unsalted butter, melted
In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder. Stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter with a rubber spatula. The batter will be thick and gooey.
Heat a min-pizelle iron for 15 minutes. Coat with vegetable shortening and place a medium ice cream scoop full of batter onto the pizelle iron. Close iron and cook for 30-40 seconds. Lift iron and remove cookies with tongs. Place cookies on a wire rack.
Continue to cook cookies, coating the iron with shortening as needed.
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