Saturday, April 15, 2017

Clementine (Mandarin Orange) Upside Down Cake Gluten Free

Wow! It's been a while since I made a post of any kind.  A friend wants a recipe and I will share here.
First begin with a gluten free cake flour mix.  Save left-over cake flour for the next cake.

Cake Flour

1 cup brown rice flour (you can use white but I prefer brown always)
1 cup pure potato starch flour
1 cup tapioca starch flour
1 tbsp. pure potato flour  (DO NOT USE potato starch YOU MUST use potato flour-helps with                                                                                                      keeping cake moist)

Mix well!

Clementine Upside Down Cake

1/2 cup packed brown sugar
1/4 cup  honey
1 cup salted butter, softened and divided
4 mandarin oranges, thinly sliced, about 1/4 inch thick
1 1/3 cups white sugar
1 tbsp. orange zest
1 tsp. vanillla extract
1 3/4 cup gluten free cake flour blend-above
1/2 tsp. xanthan gum
1/4 cup cornmeal
1 tsp. baking powder
1 tsp salt
1/2 tsp. baking soda
2/3 cup buttermilk
3 large eggs

Preheat oven to 350 degrees.  Lightly grease the inside of a 9" springform pan. Snugly line pan with a 12" circle of heavy duty aluminum foil, pressing all pleats flat.  Lightly grease foil keeping pleats flat.
Bring brown sugar, honey, and 1/4 cup butter to a boil over medium heat, stirring constantly. Remove from heat and spread evenly in the pan.

Remove seeds from the orange slices.  Arrange in a single layer over the sugar mixture.

Beat remaining 3/4 cup softened butter with mixer at medium speed until creamy, gradually add sugar and beat until light and fluffy, about 3 minutes.  Stir in zest, and vanilla.

Whisk together cake flour, cornmeal, baking powder, salt and baking soda in a small bowl.

Whisk together buttermilk and eggs in a small bowl.

Add flour mixture to the sugar mixture alternating with buttermilk mixture.  Beat just until blended after each addition.

Spread batter evenly over the oranges.

Bake in a pre-heated oven until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes, BUT after one hour, please check for doneness, if more baking time is needed, cover the cake top with aluminum foil to keep it from getting too brown.

Cool on wire rack for 15 minutes.  Transfer springform pan to a prepared cake circle or serving dish. (I place the cake circle on top and loosen the pan, so it's right in place when I flip it) You probably want to do this over a cookie sheet to catch any drips just in case.  You will work out a way that works for you.  Gently remove foil.   Cool 1 hour and enjoy.

Tuesday, December 27, 2016

Sympathy Card-Apothecary Art

Apothecary Art Sympathy Card

I am always hesitant to make sympathy cards, although I always hear how much they are appreciated. A friend lost her husband 6 days before Christmas, I'm not even sure how one deals with such sadness. I sat down to make a card and I came up with this.  I used retired Stampin' UP! Apothecary Art stamp set, and the Labels Collections dies.  I used my very favorite blue, Pacific Point (all cardstocks are Stampin' UP!) also whisper white and black.  I always double line the inside of my cards when I used whisper white for added strength.  I used white satin ribbon, watercolor pencils, and glue dots to help hold the ribbon in place.

Thursday, December 15, 2016

Santa's Sleigh

Santa's Sleigh

Shhh! Need you to keep a secret! I made this for Jake for Christmas. I asked him what he wanted and he shared with me that he wanted a coupon book, I had made him one for his birthday, he has since cashed it all in. Here is what I came up with for Christmas. I have just celebrated my 10 years with Stampin' UP! as a Creative Coach, I have to say I am my own best customer, LOL!

I used Santa's Sleigh Framelits Die, and Wonderful Wreath Stamp Set and Dies, Presents and Pinecones Designer Series Paper.  I have posted the directions for the coupon book in previous posts.

Saturday, August 27, 2016


Mustache Card

I made several cards to give to a friend.  I used Paper Smooches mustache die, and My Favorite Things Thank You die.  All papers are by Stampin' UP!

Fairy GodMother

Fairy Godmother Card-Unity Stamps

I love the new Fairy Godmother stamp from Unity Stamp Co.
I used Copic markers to color in the stamp. Cardstock from Stampin' UP! Pretty papers from a generic pack I have here.  I sent this card to a lovely friend.  Actually the card next to it in the background and you can see just the corner of the lovely journal my friend made and sent to me..  I hope you enjoy looking.

Thursday, June 23, 2016

Coupon Card and Money Envelope

Coupon Card and Money Envelope

I wanted to share a card and money envelope that I made for my husband for Father's Day.  I used Stampin' UP! Designer Series Paper and cardstock.  Stampin' UP! has amazing cardstock and designer papers.  The stamp sets I used were Going Global, Vintage Verses (retired), Crazy Mixed Up Love, Hip Notes, Hello Life, and Because You Care.

If you do not have a Stampin' UP! Demonstrator and would like to order please go to in the upper right hand corner click on  Find a Demonstrator, then please click on Demonstrator Directory,  (right hand side).  Type in Jaunny Luta  Indianapolis, IN 46203, my name should come up for you to choose then you will be able to order.  Thank you for looking

Start with 8 1/2 X 11 sheet of paper, on the 11 inch side score at 5 1/2, turn and on the 8 1/2 inch side score 4 1/4 and do not score past the previous score line that you made.  Then along the 8 1/2 inch side that you have done nothing with yet, cut at 2 1/8, 4 1/4, you can turn at this point and cut the other side at 2 1/8 (or you can keep going from where you began and cut the last line at 6 3/8).   Please see pattern below.  

These are really fun.

The Coupon Card was inspired by Kelly Jean Gettelfinger, another Stampin UP! Demonstrator.

Money Envelope

Begin with an 8 1/2 X 11 piece of cardstock and cut to 8 1/2 X 7 1/2    From the remaining piece, cut it to 1 inch X 8 1/2 inch, the piece that is left over we do not need unless you decide to add embellishments using the leftover piece.

Line the 8 1/2 inch side of your cardstock up against the top of your scoreboard and score at 3 inches and 6 inches

Next score your 1 inch piece at 3 1/8 inch and 6 1/4 inch

Line up the 7 1/2 inch side of the piece of cardstock that will become your money envelope against the top of your envelope punch board and punch as I've shown below.

Now move the piece of cardstock to the 3 inch position on the envelope punch board as shown below and punch once more.

You no longer need your envelope punch board, grab your paper trimmer and line up the 8 1/2 inch side along the top of the paper trimmer, and your tab along the top of the trimmer with the tab facing to your right as shown below and trim off the bottom excess leaving a tab along the top of the cardstock as shown in pictures below.

Next fold score lines and I like my tab along the left hand side but you can put it on either side that you wish, and decorate however you wish. Then place sticky strip or a really strong adhesive along the sides as I've shown in pictures and secure.  Also place sticky strip along one side of your belly-band and secure, decorate as desired.

And wah-lah, you have a nice money envelope to decorate as you desire.  You can see the outside of mine above.

Happy Crafting!


Monday, June 20, 2016

Ginger Molasses Cookies (Pfeffernuse) Gluten Free

Ginger Molasses Cookies

1/2 cup butter
1/4 cup molasses (do not use blackstrap)
3/4 cup packed light brown sugar
1 tsp. vanilla

1 cup sorghum flour
1/2 cup brown rice flour
1 tsp. ginger
1 tsp. ground cinnamon
1/2 tsp xanthan gum
1/2 tsp. allspice
1/2 tsp. ground cloves
1/4 tsp. baking soda
1/4 tsp. salt

1/4 tsp ground black pepper if you prefer pfeffernuse, or leave out for ginger molasses cookies

1/2 cup chopped crystalized ginger candy (optional) but putting this in makes these cookies oh so awesome.

2 tbsp. sugar for rolling (DO NOT add this to the cookie dough)

Line 9 X 13 cookie sheet with parchment paper.

In medium bowl beat butter, molasses, brown sugar, and vanilla with electric mixer on low speed until well blended.  Add rest of the ingredient (except for the sugar for rolling) and beat well.

Roll into smooth balls (approximately 12) with hands, and roll each ball in sugar.  Place 2 inches apart and bake approximately 9 minutes in a 375 degree oven.

You will see little cracks on the top when the cookies are done, be careful not to over bake.

Cool on wire rack approximately 5 minutes.

Enjoy! :)