Thursday, December 17, 2015

Pizzelle/Cannolis

Cannoli

10 tbsp. melted butter, cooled
3 large eggs, beaten
3/4 cups granulated sugar
1 tbsp vanilla extract
1/2 tsp. pure almond extract, or anise or lemon extract
2/3 cup brown or white rice flour
2/3 cup tapioca starch flour
2/3 cup cornstarch
2 tsp. pure potato flour (Do Not Use Potato Starch!!!)  Only use pure potato flour
2 tsp. xanthan gum
2 tsp baking powder
Confectioners sugar for dusting

Melt butter, and set aside to cool.  In a mixing bowl, whisk together eggs, and sugar, until light about 3 minutes.  Stir in cooled butter and flavor extracts.
In a small bowl whisk together flours, baking powder, and xanthan gum.  Stir into egg mixture, batter will be stiff, tacky and wet.
Brush Pizzelle plates with a small amount of cooking oil.  Preheat pizzelle iron.  Spoon 1 to 1 1/2 tsp batter into the middle of each preheated plate (adjust batter amount as needed) Close the lid.  Batter should spread across the entire plate.  Cook according to manufacturers directions.  (My iron took about 20 seconds)
When cooked transfer pizzelle to a wire rack and let cool, dust with confectioners sugar.
***** I turned these into cannoli shells and as soon as I took it off the iron I immediately wrapped it around metal tubes, you can also wrap the cookies around cream horn cones and make cream horns out of these.
Continue until you use all of the dough.
Let Pizzelle/cannoli shells cool completely before serving or storing.  You can allow to cool and store in the freezer. If the shells become soft after storing or freezing, simply arrange them in a single layer on a cookie sheet and bake for 3 to 5 minutes in a 300 degree oven.

There are fillings with ricotta cheese and some with creamed cheese.  For now, I've only made the shells, and yes they are tasty.  I will post the filling, once I've filled my cannolis.  Fill shells right before serving, if you fill them sooner, your shells will get too soggy.  Enjoy!


Monday, December 7, 2015

Joy Banner

It's time to take down the "gratitude banner" so I made a "joy banner" to take it's place.  I used the Flower Framelits Stampin' UP! dies, the Ornament Die from Stampin' UP! (retired) and the Bigz Snow Flurry die Stampin' UP! (retired) to make the ornaments.  My friend Sandy Elliott taught me how to make these lovely flower decorations.  Sandy gifted a decoration made like these to me 2 years ago.  I love making them, they are easy-easy, and you need a glue gun and lots of glue.


Sunday, December 6, 2015

Gratitude

I have had so much to be thankful for this year, so I made this Gratitude Banner with a retired kit I had here from Stampin' UP!'s Build a Banner.



Celebrate Greeting Card

Hello Crafters,

I have always used Awesome Stampin' UP! paper.  I simply find that it's the best and produces the most attractive results.  However, I found these beautiful paper patterns in one of my Cardmaking and Papercrafts Magazines, and I just had to use it.  I made this card for Jake's Godmother's birthday with that paper.  This card turned out well, however one of the other cards that I tried with a different paper in that magazine did not turn out so well.  Rather than use my normal adhesive on these types of papers, in the future I will use spray on adhesive.  I also used pearls and what you can't see in the picture are the pretty clear gems I used in the center of the butterflies.

Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits

I made the following adjustments to my gluten free biscuit recipe I posted September 2015,  All you do to the earlier recipe is add the following:

1/3 cup sugar
1 cup raisins
Mix
Add 3 tsp. cinnamon and swirl it into the mixture.  Roll and Bake as usual, once out of the oven, drizzle on Vanilla Glaze.  You can find the Vanilla Glaze recipe under Red Velvet Marble Bundt Cake recipe that I posted September 2015.  You only need 1/2 of the Vanilla Glaze recipe.
Enjoy!!!!



Thursday, October 1, 2015

Summer by the Sea

Sharing a birthday card I made for my husband.  I hope you enjoy.  
I used 140 lb Strathmore Watercolor paper and retired Stampin' UP! Watercolor crayons.  I wish Stampin' UP! still sold these watercolor crayons they are fantastic.  I love to use my brush and pull a little color off the bottoms of the crayons, they are just perfect for that and the colors are so lovely.  I used Stampin' UP! Cardstock as well as GinaK Pure Luxury white cardstock for the base.  And of course one of my favorite retired Stamp Sets from Stampin' UP! Summer by the Sea.  

Happy Birthday John!!!  


Monday, September 7, 2015

Red Velvet Marble Cake

Red Velvet Marble Cake  (Gluten Free)

We enjoy this cake every Christmas, I converted this to a gluten free version from a traditional cake recipe.  All of my friends request this cake! :)

Preheat Oven to 325 degrees

Create looping swirls by gently layering the batter around the bundt pan with a small ice cream or cookie scoop.  No need to swirl with a knife, it will swirl as it bakes.

Ingredients

1 cup butter softened
1/2 cup shortening, (I prefer butter flavored)
2 1/2 cups sugar
6 large eggs
1 cup brown rice flour
1 cup tapioca starch
1 cup cornstarch
1 tbsp pure potato flour (DO NOT use potato starch, must use pure potato flour)
3/4 tsp xanthan gum
1 tsp baking powder
1/2 tsp table salt
3/4 cup milk
1 tsp vanilla extract
1 tbsp. unsweetened cocoa
1 tbsp red food coloring
Snowy White Vanilla Glaze

Directions

Beat butter, and shortening at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time beating just until blended after each addition.

Stir together flour, xanthan gum, baking powder, and salt.  Add to the butter mixture alternating with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla . Transfer 2 1/2 cups batter to a 2 qt bowl, stir in cocoa and food coloring.

Drop 2 scoops of plain batter into greased and floured 10" (16 cup) bundt pan.  Using a small cookie scoop or ice cream scoop, top with 1 scoop of red velvet batter.  Repeat around entire pan, covering bottom completely.  Continuing layering batters in pan as directed until all batter is used.

Bake 325 degrees for 1 hour or up to 75 minutes, until a long wooden toothpick inserted in center comes out clean.

Cool on wire rack 10 minutes; remove from pan to wire rack and cool completely (about 1 hour).

Drizzle with Snowy White Vanilla Glaze.  (Below)

Vanilla Glaze

Whisk together 2 1/2 cups powdered sugar, 3 tbsp plus 1 tsp. milk and 1 tsp vanilla extract until smooth.  Makes 1 cup.  If the glaze is too stiff add just a bit of milk until drizzling consistency.

Enjoy!


Sunday Morning Biscuits

Sunday Morning Biscuits

Preheat oven to 450 degrees

1 cup Brown Rice Flour
1 cup Tapioca Starch
1 cup Cornstarch (Argo is fine)
1 tbsp. pure Potato Flour (do not use potato starch, must be potato flour!)
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp baking soda
3 tsp. sugar
1 1/2 tsp. salt
9 tbsp.  butter (softened) or shortening
1 1/2 cup buttermilk

Combine all dry ingredients.  Cut in softened butter or shortening until mixture resembles course crumbles.  Stir in buttermilk and work gently until dough forms a ball.

Dust wax paper with rice flour, place dough on paper, dust dough lightly with flour and roll out.  Cut biscuits (I use a glass that I've rubbed around in the flour) about 3/4 " thick.

Place on ungreased cookie sheet and bake 10-12 minutes at 450 degrees.

Wednesday, August 5, 2015

Tin of Cards & Watercolor Wonder Card Kit

Hello Crafters, I just completed my first video featuring Stampin' UP! products.  I am so excited about these 2 products, the east of use and quick results we get from these kits. Of course all of you really creative folks will alter what is in these kits I'm sure.  Thanks for watching!
Jaunny









Wednesday, July 22, 2015

Washi Tape, not just for scrapbooking and cardmaking anymore

Hello my crafty friends!!!!  Washi tape, not just for scrapbooking and cardmaking any more, you can also buddy tape your broken toe with it.  :)   And yes, it holds up under the stress of the day and your hard soled protective shoe.  Take my word for it, no need to break your toe.
Happy Crafting.

Wednesday, July 15, 2015

How to add Xanthan Gum to recipes

Xanthan Gum Additions:

When mixing gluten free flours we normally need to add xanthan gum to recipes.  When using a purchased flour blend mix, it may have xanthan gum or guar gum added, if this is the case you will not need to add xanthan gum.  I always bake with multiple flours so here is how I add xanthan gum:

Cake:  1/4 tsp xanthan per cup of flour called for in the recipe

Bread:   1 tsp xanthan gum per cup of flour called for in the recipe, sometimes you only need 3/4 tsp                per cup of flour.  You will be able to tell by the texture, start small and increase if need be.                  Although I will say, I always use 1 tsp per cup of flour in my breads.  

Pizza Crust:   2 tsp. per 1 cup of flour

Cookies:  1/4 to 1/2 tsp per cup of flour

Happy Baking! :)

Tuesday, July 14, 2015

MFT Television Stamp Set and Die

I cased this card.  I found it on youtube, and I cannot find it back to give credit, of course my foot hurts and I'm not looking that hard.  :)   We celebrate kids day in our house, the 3rd Sunday in July.  I made this card for my son using Stampin' UP! inks and sequins, and My Favorite Things stamp set and die.  This was so fun to make.

Orange Almond Streusel Muffins

 Orange Almond Streusel Muffins

Topping:

1/4 cup packed brown sugar
2 Tbsp. Almond Flour
1/2 tsp. ground cinnamon
1 Tbsp. melted butter

Muffin:

1 cup rice flour (I always use brown rice, but white rice is fine)
1/3 cup almond flour
1/4 cup tapioca starch
1/4 cup potato starch
1/2 cup sugar
1 1/2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbsp. orange zest
1/2 cup sliced almonds
3/4 cup orange juice
1/4 cup vegetable oil
2 eggs

Directions:

In a small bowl combine brown sugar, almond flour, and cinnamon.  Add melted butter and mix until crumbly.  Set aside streusel topping.

In a large bowl stir together rice flour, almond flour, tapioca starch, potato starch, sugar, xanthan gum, baking powder, baking soda, salt, orange zest, and almonds.  Set aside.

In a separate bowl using an electric mixer, or wire whisk, beat orange juice, oil, and eggs until combined.  Pour over dry ingredients and stir just until combined.  Spoon into prepared lightly greased muffin tin, or can use foil lined muffin cups, foil lined only, otherwise it sticks to the paper.

Sprinkle streusel topping over batter.

Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until firm to the touch.

Remove from the pan immediately, and let cool completely on a wire rack.



Card Packs

I made some cards for a non-profit agency to give as thank you cards.  I primarily used Stampin' UP! and My Favorite Things Products.  I hope you enjoy looking.




Happy 4th

Happy 4th of July from Garfield Park, The Indianapolis Symphony Orchestra and Fireworks


Flag Day in Beautiful Garfield Park

Happy Flag Day!!!!  I know this is a little late in posting.


Just Sayin'

It has been so incredibly long since I posted.  I have been ill this year, I expect full recovery, and then yesterday I broke my pinky toe.  It's always somethin' as Gilda Radner used to say.

Tuesday, May 26, 2015

Stamp Storage Suggestions

I am constantly looking for better ways to organize what I have in my craft room.  My friend Carol Held, (www.stampinribbons.blogspot.com) shared a video with me that she found on youtube.  This video is listed under Jennifer McGuire Stamp Storage if you'd like to watch.   I purchased Avery Elle Storage Pockets as she suggested, and I have also purchased Acetate Sheets, .007 mm, I took one of my favorite stamp sets, Stampin' UP!'s Tea Shoppe and I took the labels off the stamp, placed the label on a piece of acetate sheet that I cut down to 5 X 7 and on the backside I placed the stamp. The clear mount stamps stick to the blocks much better without the label, giving this way of storing the stamps an advantage, in my opinion.

I did read a review on Amazon.com that Ellen Hutson had storage bags that are quite a bit sturdier, I did order both to compare and the Ellen Hutson bags are much sturdier.  I plan on using those to store my dies in but for the purpose of storing my stamps I feel that the Avery Elle Storage Bags are quite sufficient.  I did also order Ellen Hutson magnets to store my dies on, I feel these are a bit thin for my
 preference.  I currently purchase magnet sheets at Joann's and while they are more expensive, I like the thickness of the magnets.  I like the extra protection that it gives for storing my dies.  Depending on how you store your dies the thinner magnet sheets may be enough, and they are pre-cut which is really nice.

I have attached several pictures.

Thank you for looking.





Paper Pumpkin

I honestly never thought I would be so in love with Stampin' UP!'s My Paper Pumpkin kits, but I absolutely look forward to these every month.  This was the kit for May.  It took little time to assemble them and the cards match the gift bags.  I encourage anyone wanting a quick and always useful craft project to sign up for My Paper Pumpkin with Stampin' UP!  And please if you do not have a demonstrator, I'd be so happy if you would list my name in the slot as your demonstrator.  Thanks for looking.

Teacher Appreciation

I made these gift card envelopes for Teacher Appreciation.  The envelopes are actually from a retired Simply Sent Kit.  I used stamps from one of my favorite Stampin' UP! sets called Tea Shoppe, and the cute cup attachment that holds the flap down on these envelopes is from Top Dog Dies.  I do love this cup die set, it's actually 2 dies, and I glued the pretty top vanilla layer over the blue.  All card stock I used is from Stampin' UP!  I absolutely love Stampin' UP!'s cardstocks, inks, and their wonderful stamp designs.  I am an independent Stampin' UP! Demonstrator.  I do not have my own Stampin' UP! website, but all one needs to do is type in my name on the Stampin' UP! page under Demonstrator Directory, (the button on the right, you can't find me under the button on the left)  I hope you enjoyed looking.

Tuesday, May 12, 2015

Conrad Rice Mill Inc Konriko

Conrad Rice Mill makes the best seasonings and coating mixes, and they are gluten free!  We love the Creole Seasoning, Taco Seasoning Mix, and their Chicken Coating, (can be used for pork chops, and more).  It is so nice to not have to mix my own seasonings now.  If you cannot find these products in your local store please ask your store manage to carry them, and you can also visit conradricemill.com   Products are available through www.holgrain.com or www.konriko.com


Spring Tulips

When I saw this Spring Tulips set with matching dies by My Favorite Things it went right into my wish list and I ordered this set soon after.  I created this card with paper from a DCWV stack that I have here, and for the card base I used Gina K Designs Pure Luxury white cardstock.  I colored the tulips with Copic Sketch Markers, RV23, RV21, R24, R29, G21, G24, and I had the colorless blender on hand. I used Stampin' Dimensionals to pop up the tulips and also the to pop up the background from the card base.  I also lined my envelope.

Monday, May 11, 2015

Mixed Media Buy and Hold

A few years ago my husband and I saw a cute home left vacant while on one of our walks.  My husband and I talked about it, and we decided to purchase it,to have a friend of ours gather his crew and come and remodel it for us.  I was so excited when this home was finished, and it turned out much cuter than I imagined.  I wanted to show my appreciation to our friend Ty, so I made my first mixed media.  I used  matte gel, Tim Holtz alcohol reinkers, Tim Holtz stencils, paper from DCWV paper pack, Tim Holtz tape, and a fluer de lis stencil from Stampin' UP!  Thanks for looking.  & thanks Ty!!  You are awesome!


Game Control Card

I saw a card online one day while skimming the internet, it had a gaming controller on it, and I absolutely had to find this die! I searched and found it at My Favorite Things, mftstamps.com.   I have since learned that I love their products!  I hope you enjoy looking at the card and gift tag that I made for my son's birthday. I have been trying to hide these products from him until I could get this card completed and given to him.  I was inspired by Amy, prariepaperandink.typepad.com

Saturday, May 2, 2015

Jake's Trail Mix

Jake's Trail Mix

1 cup roasted unsalted almonds
1/2 cup raw almonds
1/2 cup Blue Diamond Chocolate or Butter Toffee Almonds
1/2 cup dried cranberries (Craisins)
2 Tbsp. dried cherries
2 Tbsp Chocolate Chips (sometimes I put in a little more-yum!) - a little more could mean times 2

Mix

Use any kind of almonds you like, I sometimes make this with only the Blue Diamond Chocolate and Blue Diamond Butter Toffee almonds.  The sodium count on these almonds is low, but when using plain unsalted almonds there is no sodium in those.

I will use golden raisins in place of Craisins, or a mix of the two.

It's fun to use different kinds of chips, sometimes chocolate, sometimes white chocolate, during Easter we can sometimes find the Springtime Mix of Chocolate Chips.  It's fun to be creative.

Enjoy!



Friday, April 24, 2015

Taylor's Brookies

Taylor's Brookies

This is one of my favorite cookie recipes that I converted from pre-gluten days.  I shared these with the staff at my son's school and one of the school's counselor's daughter, Taylor, said, "It's a brownie, it's a cookie, it's a brookie!"  These have been forever in our house referred to as Taylor's Brookies.  We hope you enjoy these as much as we do.

And, these won 1st place at our school's cookie bake-off, we were the only gluten free cookie there!

Ingredients:

1 1/3 cup Crisco (I use butter flavored)
3 cups brown sugar
2 tbsp. butter
2 tsp. vanilla

4 eggs

1 cup brown rice flour
1 cup tapioca starch
1 cup cornstarch (Argo is gluten free)
1 tbsp. potato flour  (you must use potato flour, DO NOT USE potato starch flour)
2 tsp. xanthan gum

2/3 cup cocoa
1/2 tsp baking soda
1 tsp salt

4 cups  (2-12 oz. packages of chocolate chips)

Heat oven to 375 degrees

Combine Crisco, light brown sugar, water, and vanilla in a large bowl.  Beat at medium speed of electric mixer.  Beat eggs into creamed mixture.

Stir together dry ingredients well.  Mix into creamed mixture at low speed until blended.

Stir in chocolate chips.

Drop by rounded measuring tablespoons 2 inches apart onto ungreased cookie sheets.

Bake one baking sheet at a time at 375 degrees for 7 to 9 minutes or until cookies are set.  Cookies will appear soft and moist, do not overbake.

Cool on baking sheet 2 minutes.  Remove to cookie racks or sheets of foil to completely cool.

This recipe makes a lot of cookies, probably 5 dozen, They freeze well.  When I bake, I want enough to go around.  Enjoy!