Christmas is only a week away and I haven't even gotten in the spirit yet. Too much personal stuff going on thats putting a damper on it. Anyway, I thought I would take a moment to post a few pictures of my decorations. I didn't put out too much this year, but I actually like a less cluttered look these days.
I participated in Amys Christmas swap and wanted to share with you all of the lovely gifts I received. My partner was Cindi from Cindi's Country Corner. And she spoiled me with great stuff! lol Thanks to Amy for always hosting fun swaps and to Cindi, thank you for being such a greatfriend.
Yesterday I baked some cookies. One type I make for most holidays is the Pizzelle. Here is a little information on this delicious cookie! Pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in the Abruzzo region of south-central Italy. (the town I come from). The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. It is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman The cookie dough or batter is put into a pizzelle iron, which resembles a waffle iron. The pizzelle iron is held by hand over a hot burner on the stovetop, although some models are electric and require no stove. Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.
Traditionally my family uses Anise for the flavoring, but I don't like it, so I use vanilla. They are light and crispy and very good!