Does anyone have a great recipe in which the taste and texture are pretty close to real thing? The ones I tried taste like muffins in a donut shape...
1784880
I found a recipe for Cinnamon Baked Doughnuts by the Barefoot Contessa, Ina Garten, on the Food Network website. I am not certain this is what you are looking for, but the recipe was easy, and tasted very good. The pan worked beautifully, and cleaned up like a breeze. I cannot wait to purchase more items from this company.
1784881
I bought the "Glazed Filled sugared & Dipped" by Stephen Collucci cookbook to go along with the pan as a gift for my daughter who is a pastry chef and requested both. She saw him demo at ICE in NYC.
1784882
The King Arthur Flour website has recipes for baked donuts. You can also use any cake recipe. Follow a regular donut recipe once to understand how thick the dough needs to be, then modify the cake recipe by adding a little less liquid or oil. Add chocolate chips to the recipe and powdered sugar icing...and diet for a week before and after. I found their flour to be the best tasting, especially the organic white whole wheat which is a little less bitter than whole wheat. For my son I added 1/2 cup of pureed vegetables, raisins and dates (plus the chocolate chips) and I ate most of them!
209234
I made blended raspberries and vanilla yogurt together and was pleasantly surprised how tasty they were. When you thaw them out just run them under warm water for 2 to 3 seconds and they come out nicely. I have not froze yogurt by itself but I am sure it would be fine. The portions are nice also!
2183314
Smoothie is a great idea. I tried putting them into a "chocolate pudding." I liked it the first time, but the family didn't & have to admit it was a bit funky. I'd suggest including them in a home-baked healthy muffin, cookies, or hot cereal. Good Luck!
1310335
T hat was why i bought it however, I put them in water and they swell up but it was like a gel and I didn't care for texture. I never got around to putting them in muffins or something else. Sorry I couldn't be helpful.
1425468
I've tried chocolate PB, Chocolate, Cookies and cream, and strawberry cheesecake. I think this flavor has more of the gritty texture than others, but they all have it to an extent. The taste makes up for it from my perspective.
1245380
Yes. I used Brownie batter & made good ones. They are not square, of course, so you have to tell people they are round brownies. LOL
24669
I'm breaking tradition here for a fellow pizzelle enthusiast - Here's a recipe that Grandma Valery used and I use to this day - Usually not given out but here it is: 1-1/4 cup all purp. flour 1 stick butter ( if using salted butter omit salt called for in recipe) 3 large eggs 3/4 to 1 cup sugar 1/4 teaspoon salt (see above) 1 teaspoon FRESH baking powder 1 to 2 teaspoons of your favorite flavoring - as w. Ewell pointed out, anise oil is FAR SUPERIOR to extract but be careful not to overdose - anise oil is powerful. Melt butter and let cool. Beat eggs untill golden, add sugar and whisk until smooth, add butter and whisk until completely blended. Add your flavoring and whisk to incorporate. Add flour, salt ( if using) and baking powder gradually whisking to incorporate. Follow instructions for your pizzelle maker (Hopefully a Palmer - they are only the BEST) Option - when adding the dry ingredients add a heavy 1/4 cup of the best cocoa you can lay your hands on - I prefer Hershey's Special Dark. Usually the chocolate pizzelles need a bit more time - With my Palmer I cook my Anise pizzelles for about 30 seconds to make them light colored ( Although they aren't as crisp as when you cook them until slightly browned - 40 to 45 sevconds) and I cook the chocolate pizzelles for about 45 seconds - They're incredible - crispy with chocolate flavor that sneaks up on you and are the perfect accompaniment to good coffee or ice cream. If you try the recipe and love it as I do thank Grandma Peppina in your nightly prayers. Enjoy! Home Geezer
992829
just fill like a muffin pan and bake. the donuts are not may not be perfectly smooth and rounded, but homemade is never perfect!!! the donuts are easy to remove. (I think I used baker's spray even though it says nonstick.)
344457
Hello Vonda, it is funny Amazon wanted me to give you feedback on biscuits, Just the other day when I looked in my pantry I thought about making them. The only differences is I was going to use Pamela's all purpose pancake and waffle flour(the flour in the yellow bag) I love Pamela's all purpose flours. Only one time did I have a total flop. Please let me know how your biscuits turn out, if you can.
1813434
I agree with Ben. I am not sure what recipe everyone is using, but I am fairly certain real tortillas have lard in them. If you still have a problem here is what I did. [I made my dough, I used just what I had around the house, flour, water, salt and lard. I split a ziplock bag apart. I placed one side of the bag on the open press, then placed the little dough ball on the bag, and placed other side of the bag on the dough and closed the press. I pressed the leaver. Masa flour is more coarse, so you might want to add a tablespoon of regular bread flour or all purpose flour to the Masa as this may improve the dough because of the gluten that is in regular wheat flour. Gluten would or could or should ...laughing hold your dough together I would think. I laugh because I am only speaking theoretically and have not tired the Masa with flour. It is just cheap ingredients and well worth the trial, I think to have a good homemade, tortilla less all the additives store bought would have in them. Real tortillas I believe have pork fat or lard in them, so you would need some kind of fat. I don't think you want to use oil as this seems like it would be to liquid. In a pinch I would consider Crisco, but much prefer a natural ingredient like lard as it is a real fat that our body knows how to handle. I have a rule if I cannot get the stuff to melt on hot toast I don't think it is going to flow at body temperature in my blood. Good luck and don't give up.
2181384
I put a package of fat free cream cheese into the Ninja processor, along with a can of Bear and Wolf (juice and all), plus Mrs. Dash to taste. If it's too thick I'll add some fat free yogurt. you could also use cottage cheese. yummie. or other spices. minced onion? granulated garlic? celery seed? all ae yummie.
1891785
Did you mix the ingredients thoroughly? I've never had an issue with texture. Also is this the only flour you are using? I usually mix several different types together.
855740
I had a sticking problem with one batch of donuts out of 3, with each being a different recipe. Some recipes are more self-lubricating than others. I tried to coat with vege oil but found that it just beaded up on the non-stick surface. PAM sounds like a good solution.
992822
Try to use a baked doughnut recipe. I have never had a problem and I cook GF.
306812
Looks like peanut butter.Taste like cookies.Goes good with toast, bagels, and even celery.Grab some and enjoy.
1383773
I pulse them in my food processor a bit to make the pieces smaller and then add them to muffins and baked goods. If the baked goods are sweetened (with sugar, stevia, or Swerve/erythritol, they taste amazing. For example, this is one of my favorite muffins to use them: http://www.gourmetgirlcooks.com/2013/10/cranberry-orange-walnut-mini-muffins.html. I triple the recipe and then make them full sized. (I am a low carb baker.)
1454313
I tried it in a flan (which is a custard). I thought it gave it a gritty texture. I wouldn't use it again. I have'nt tried it in anything else.