Red Velvet Pizzelles with Cream Cheese Frosting
Hello, Friends! I hope your February has been wonderful so far. I cannot believe that I’m almost halfway done with my first year of teaching already. It’s been such a rewarding experience. I have to say that I was a little anxious about teaching Shakespeare (okay…a lot a bit stressed about it), but it’s been a blast. My students are truly understanding what they’re reading without having to rely on Sparknotes or other online summaries. We do a lot of acting out scenes in class, and sometimes, I make them wear funny hats and flower crowns.
As a full-time teacher, I spend many hours outside of the school day, creating lessons, grading, and reflecting upon my day. By the weekend, I just want to sleep and binge watch “Making a Murderer”; we finished it, by the way. It was such an upsetting ending. But, I digress. Up until last week, we had no snow days; however, that all changed this past week. On Friday, Connecticut got hit with about 8 inches of heavy snow and today, we are getting another five or so inches. So, I’m enjoying some “me” time, which involves cooking (Chicken Tikka Masala) and reading (Brené Brown’s “Rising Strong”).
While Joshua has been hustling at his job, I can’t help but feel a little guilty for enjoying my time off. Because he’s an accountant, he has some really busy weeks at work. Unfortunately, this is one of his busy weeks. I swear I’ve been planning some really wonderful surprises for Valentine’s Day to show how much I appreciate and value him. He’s a great guy, and I’m super lucky to have had him waltz into my life. I’m filling his Valentine’s Day treat bag with yummy, waist-friendly snacks because we’ve both been trying to maintain a healthy diet. I also am taking him to see one of his favorite comedians at the end of the month.
What are you all doing for Valentine’s Day?
If you’re struggling to find a tasty dessert for you and your loved one, look no further. These Red Velvet Pizzelles are delicious and great to share.
- 1/2 cup butter (melted and cooled)
- 3 eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 2 teaspoons red dye (or to desired color)
- 1-1/2 cup all purpose flour (sifted)
- 1/4 cocoa powder
- 2-1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 2 ounces butter (softened)
- 4 ounces full fat cream cheese
- 2 cups confectioner’s sugar
- In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Stir with fork until dry ingredients are well-mixed.
- In a large-sized mixing bowl, beat eggs with hand mixer. Slowly add sugar, vanilla, and butter to mixture.
- Add dry ingredients into wet about a half-cup at a time. Mix on slow speed. Add red dye until desired color. I used about two teaspoons. Batter will be on the thicker side. Refrigerate batter for at least one hour.
- Preheat Pizzelle press. When heated, spray top and bottom of press with non-stick spray. You will only need to do this one time for the entire batch.
- Use small cookie scoop (1 tablespoon scoop) for each Pizzelle. Place batter above the little above the center of the mold and close down for approximately 30 seconds.
- Remove the two Pizzelles from press with small fork and immediately place on cooling rack. Repeat for entire batch. Cookies will harden as they dry.
- While waiting for cookies to dry, make frosting. In a small mixing bowl, beat butter until smooth and creamy. Add cream cheese and combine until smooth. Add in confectioner’s sugar, a cup at a time.
- Sprinkle Pizzelles with confectioner’s sugar. Scoop two tablespoons of cream cheese frosting onto one Pizzelle and press another Pizzelle on top of it, creating a sandwich. Add sprinkles to center for an extra special Valentine’s Day surprise.