Rising to the Occasion at Dough #deliciousproject
Ever since I was a little girl, I have always enjoyed baking. Pizzelle were the first cookies I learned how to make and I still make them to this day. If you are not familiar, they are Italian waffle cookies that originate from the Abruzzo region in Italy. My great-grandmother was from Abruzzo, so I guess making these cookies is in my blood. I have passed this on to my kids and my son Rocco is quickly becoming an expert. He likes to take the pizzelle right off the iron while warm, add Nutella, and then roll it into what he calls a “Nutella Taco”. I included my basic recipe below.
- 6 eggs
- 2 cups of sugar
- 2 sticks of melted butter
- 2 tablespoons of anise
- 6 cups of all-purpose flour
- 2 teaspoons of baking powder
Beat eggs and sugar. Add cool, melted butter and anise. Sift flour and baking powder and then add to egg/sugar mixture. Dough should be nice and thick. Form dough into 1 inch balls and spoon onto heated pizzelle iron and press down for about 30 seconds. You may have to press a few to get the hang of it. Pizzelle will be a nice golden brown. Buon appetito!
“When baking, follow directions. When cooking, go by your own taste.” – Laiko Bahrs
As I began to plan out my list of places that I wanted to feature for my #deliciousproject, it was almost a no-brainer that Datz was at the top of my list. It was after my first visit to Datz a little over three years ago that I became inspired to write a blog. Being that April marks my third year blogiversary as well as the opening of Datz Dough, which is the new bakery concept and little sister to Datz, the timing could not have been more perfect. Located adjacent to Datz in the former Kalupa’s Bakery spot, Dough will be opening on April 8th. I spent a morning behind the scenes at Dough with Chef Alex Flannery and his wonderful staff. From making lattes and decorating cupcakes, I got an intimate look at what goes on at the heart of this delicious operation. My morning was quite enjoyable and I am delighted to share this experience with you.
Walking into Datz Dough, was truly magical. The intoxicating scent of roasted coffee and freshly baked pastries filled the air. It was fitting that I would begin my morning behind the counter with the Dough baristas. I am no stranger to making coffee drinks, as I spent a few years back home running a small Italian bakery/deli. I became quite dangerous with the espresso machine and enjoyed turning my passion for coffee into cups of love for my guests. My first order of the day was for a Nutella Latte. I could not help but smile as Nutella is a staple in my home.
I began by coating the inside of the latte cup with decadent Nutella. It took every ounce of willpower to not eat a spoonful. I then added hazelnut syrup and brewed a double shot of espresso right into the Nutella coated cup.
While the espresso was brewing, I began steaming milk which was then poured over the rich espresso/Nutella mixture. My oh my did it smell delicious! Chocolate and coffee blend beautifully together.
After preparing a few coffee drinks, I headed back into the kitchen for some quality time with Chef Alex and his staff. I began with cupcake decorating with baking superstar Alice. Let me just say that it requires true skill to use a pastry bag. It may look easy but believe me, it is not. Alice has the patience of a saint and was such a good teacher. She frosted a few cupcakes and showed me her technique. When she handed me the pastry bag, I struggled. After frosting an entire tray of cupcakes, only 2 of my 30 looked good. I felt a little discouraged but Alice told me I was doing great.
Since we were decorating Chocolate Chip Cookie Dough Cupcakes, there was going to be a lot more than just frosting on top of each cupcake. After adding shaved chocolate and a mini chocolate chip cookie, my less than perfect frosted cupcakes looked like little masterpieces. I was quite proud.
After I finished with the cupcakes, I spent some time with Chef Alex. He was experimenting with making something similar to Twinkies and it was such an honor to watch him in action. We chatted about all things culinary and I learned a lot about this talented young man.
I enjoyed my morning at Dough and have a lot of exciting features on this incredible place coming up this month, including a post dedicated to Chef Alex. This has been an incredible experience thus far and I am excited about my delicious future. It is now my goal to become a master at using a pastry bag!
On April 8, Dough’s doors officially open for business.At 10:00AM, 50 lucky customers will receive a complimentary whoopie pie. The Dough-nut who receives the golden cream-filled pie will be the winner of a $500 gift card, good at Dough and Datz.
I hope to see you Monday~
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