{"id":403,"date":"2018-03-06T23:32:33","date_gmt":"2018-03-06T23:32:33","guid":{"rendered":"http:\/\/corygami.com\/?p=403"},"modified":"2020-08-09T00:38:08","modified_gmt":"2020-08-09T00:38:08","slug":"black-pepper-and-gruyere-savory-pizzelle","status":"publish","type":"post","link":"https:\/\/corygami.com\/?p=403","title":{"rendered":"Black Pepper and Gruyere Savory Pizzelle"},"content":{"rendered":"\n\n\n\n

I took the pizzelle iron\u00a0(link to the one I use<\/a>) out of the attic last week to make some vanilla pizzelles with cream cheese icing to bring in to work. I use the pizzelle iron so infrequently, so I wanted to make the most of it before putting it back in storage.<\/p>\n

For the basic recipe measurements I used Tasty Kitchen’s Parmesan Chive<\/a> recipe as guidance.<\/p>\n

3 eggs<\/p>\n

1 tablespoon sugar<\/p>\n

1 half cup butter (melted, cooled)<\/p>\n

1 cup flour<\/p>\n

1\/2 cup gruyere cheese<\/p>\n

2 teaspoons baking powder<\/p>\n

1 teaspoon salt<\/p>\n

1 teaspoon black pepper<\/p>\n

1 teaspoon onion powder<\/p>\n

1 teaspoon garlic powder<\/p>\n

\u00a0<\/p>\n

Mix up all ingredients in no particular order. Spoon out onto electric teflon piccolo pizzelle press<\/a>. On my machine, these took about 2 minutes to cook (much longer than sweet pizzelles), but you can carefully lift the lid a tiny bit to check on your pizzelles.<\/p>\n

Remove from iron and place on cooling rack. Use kitchen sheers to trim the edges of the crackers. After they are completely cooled, put in an airtight container.<\/p>\n

To accompany these dry crackers, I made a saut\u00e9ed mushroom and onions.<\/p>","protected":false},"excerpt":{"rendered":"

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