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!!!!