Kathy I have a traditional pazzelle maker and I can tell you a table spoon of batter is to much. Use less and smash it lid down and they should be fine. Nice and thin and crispy. I also use almond extract in mine 😋
@@2centchick Thank you for not being snarky. I just watched another video about counter cooking with Dash, and the uploader was so dang grumpy in replies to comments. Even used all caps to shout. Did not subscribe to that one! Already had subscribed to your channel. Keep up the good work!
I just bought one today and its a GREAT little machine if you use the proper amount of dough/batter. I’m glad I checked the comments in this video, I added almond extract with the vanilla and used 1/2 tablespoons of batter and got thin, crispy pizzelles. Also wait till the steam has dissipated before taking the pizzelles off for best crispy results.
You have to give Dash credit for their wide array of clever mini products.... even if some don't live up to full expectations. It would be nice (but not as profitable) if they made inserts for a single unit like their griddle that would convert it into the waffle maker, pizzelle maker, grill, etc. Or a deeper model that could transform to those as well as pies, bundt cakes and such. Nice to see you back in your own kitchen.
They have successfully attached every top they could think of to the same exact bottom and resold it again and again as something new. They could be Ford Motor Company. It’s a pickup, it’s an SUV, look, it’s an RV.
I just ordered one of these and I plan to use the "1 tbsp. ice cream scoop" (for cookie batter) and scoop them all ahead of time onto parchment paper, and press them so that they aren't a ball, till I have a DISC, hoping that I can get them to look uniform and the same thickness all over. Another way might be to press the dough between sheets of parch., and then use a cookie cutter to make discs that = just under a tbsp. Thank you so much for showing your process.
Thank you Cathy for reviewing this product. After watching this I decided that I will not purchase. I just think they aren't what I expected. Thank you for saving me money. Hugs and blessings
My husband just got this as a present and it worked perfectly. I think you may have way too much batter. He put them on a metal rack to dry, and they are all perfectly flat.
I have this, and it works great!! I had a few "blowouts" like yours did, so it's not just you LOL. I learned later to use room temp eggs because the melted butter doesn't agree with cold eggs - my first batch got thick. Also, if you like maple....try maple extract, and ground up bacon bits (they won't burn, trust me). Mmmmm....maple bacon....OK, gotta go make more....thanks for the great review!!
I'm a gadget guy and have lot of different ones in kitchen and I like Dark products especially the Egg Maker...I like your channel and think your very cute...like your hairstyle👍
I've used traditional pizzelle makers and you do have to play around when first starting. You have to practice a little bit. I just bought this today because my old one broke. I think it looks like a perfect little pizzelle maker. A full size one is aroun 40.00 and up, so this is a good price!
I have a Cuisinart one that makes two at a time and making a batch takes forever even with 2 at a time, but I use less batter so they are thinner darker and crispy, also we love Anise!!
Using a cookie scoop to get the exact amount every time seems like it would be useful for consistency. Just need to figure out what size you’d need to have for the perfect amount of batter. Also thinning the batter if possible would help them not be so thick.
@@shenaniganss_4259 it still would be to think for those kind of pastries . my at use to make the all the time, with just a teaspoon half way filled. they cam out nice and thin like they should be
@@frankrinaldi3520 - Again, I don’t think it matters what vessel you use to transport the batter. As long as the batter is the right consistency and you are using the right amount it shouldn’t matter whether you use a cookie scoop or a teaspoon. The cookie scoop would offer a way to be consistent with how much batter you use each time and it’s easy to use, don’t have to use your fingers to get the batter off a spoon. You don’t need to fill the entire scoop up, just use as much batter as needed.
Not sure why dash would make this. A pizzelle cookies are small enough. I make these every Christmas for gifts. I’ve made some with almond and some with a mix of vanilla and anise which is really yummy if you don’t like anise flavor. I also fold them into tubes or cones with cream fillings. So much fun can be had with a pizzelle.
You Really do excellent reviews... Give it your All Totally appreciate it ! A dear God Girlfriend made these every Christmas... Light on the Anise 😋 Thanks for those memories 🙏
Your son can practice his infield chatter, during the off season, with the pizzelle maker, Hey batter, batter. Are you the female Jack Benny, perpetually 29?😄👍
This is an awful product… most people would not make enough to justify getting a machine that only makes pizzelles and the people that do make enough probably care how they look! Ones that actually make great looking cookies aren’t not that expensive… otherwise just go and buy a pack at aldi…
