When she heard this book was in the works, our friend, Tina Trotochaud, nearly begged for a gluten-free version of pizzelles. I had planned to have her sample them once they were perfected, but my wife ate the whole container in two days!
You’ll need a pizzelle iron to make these delicate Italian waffle cookies.
Made with rich, dark chocolate, these luscious layered brownies beautifully combine salty and sweet. It also comes with its very own story. While enlisting more taste testers for the recipes in this cookbook, we naturally thought of John Norton, a trusted friend who is notorious for his sweet tooth. After consuming half a pan of these brownies, he came up with the “system”—we now fly a red flag off the porch to signal when he is to stop and sample on his way home from work!
Taste testing by family and friends is an integral part of the cookbook-writing process. When I served this quiche with its buttery crust, fluffy egg center with smoky and salty bacon, and blend of two cheeses, I thought I had a hit. When my brother-in-law, Kevin, went back for thirds and asked for more, I knew I was right.