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 stampinup.com 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! :)

Monday, June 13, 2016

Unity-You Rock

You Rock-Thank You!

I frequent a local music store, and one of the gentlemen that works in the store recently gave me a CD that he recorded. "The End of the Evening".  He plays the flute along with other instruments.  This CD is a lovely compilation of Irish Music.  I am so grateful to have this CD to enjoy.  I wanted to express my gratitude with a handmade card from one of my newer Unity Stamps.  The name of this stamp is Katie Girl, (https://www.unitystampco.com/?s=katie+girl&post_type=product)

I used Stampin' UP!'s Archival Black Ink, and Stampin' UP!'s retired Watercolor Crayons.  I pulled a little color off the bottom of the crayons with a watercolor brush.  I also used a retired Stampin' UP! Music Background stamp.  

I hope you enjoy.  

And here is a link to Dmitri's blog 

And here is the outside of my card.  Inside I stamped "You Rock" 

Friday, May 20, 2016

Noah (Peanut Butter Chocolate Dessert)


This is one of my son's friends favorite dessert.  Any time he comes over we make this a day ahead.  We simply have renamed this dessert Noah.

20 Glutino Chocolate Vanilla Cream Cookies  (look like oreos)
2 tbsp. butter, softened
1 pkg. ( 8 oz. ) cream cheese, softened
1/2 cup creamy Jiff natural peanut butter
1 1/2 cups confectioners sugar, divided
1 carton ( 16 oz ) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. ( 3.9 oz ) instant chocolate fudge pudding mix
additional chopped peanut butter cups

Crush 16 cookies, toss with the butter.  Press into an ungreased 9 inch square dish, set aside

In a large bowl, beat the cream cheese, peanut butter, and 1 cup confectioners sugar until smooth.  Fold in half of the whipped topping.  Spread over crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in the remaining whipped topping.

Spread over peanut butter cups.  crush or
chopped remaining cookies, Sprinkle cookies and peanut butter cups over the top if desired.

Cover and chill at least 3 hours.

I simply substituted Glutino Chocolate Vanilla Cream Cookies from the original recipe I found in The Taste of Home No Bake Desserts cook book, p. 27 & 28

Thursday, April 21, 2016

Baked Oatmeal

Baked Oatmeal

1 cup milk
1 tsp. vanilla
3 cups gluten free oats

Soak the oats in milk and vanilla.  Set aside

In large bowl mix:

1/2 cup oil
1/4 cup brown sugar
2 eggs beaten
1 tsp. baking powder
1 tsp salt
1 tsp. cinnamon
  Mix well.

Add oatmeal mixture to liquid mixture

Pour into 9 X 9 buttered pan.
Bake 350 degrees for 30 minutes

Serve warm with warm milk or serve plain

Can be microwaved to reheat, or heat in the oven at 350 for a bit.


Saturday, April 2, 2016

Berry Cobbler (Slow Cooker Style)

Berry Cobbler


1 10 oz. bag frozen strawberries
1 10 oz bag frozen blueberries
1 10 oz bag frozen raspberries
1/3 to 2/3 cup of sugar depending on your tastes, (I use 2/3 cup)
1/2 cup  baking Mix (either Pamela's Gluten Free Pancake and Baking Mix or Self Rising Blend posted  3/12/16 )

2 1/4 cups baking mix (just like above)
1/4 cup sugar, plus 1/4 cup
4 tbsp. melted butter
1/2 cup milk
2 tsp. ground cinnamon

Butter inside of slow cooker

In a large bowl toss all fruits, sugar, and 1/2 cup baking mix.  Pour into slow cooker.  In another large bowl stir together 2 1/4 cup baking mix, 1/4 cup sugar, melted butter and milk with a spoon.  With hands or spoon drop bits of dough on top of fruit.  In a small bowl mix 1/4 cup sugar and the ground cinnamon. Sprinkle ground cinnamon and sugar on top of dough.  Put lid on cooker and turn power on high for 3 to 4 hours, or until topping has puffed and fruit is bubbly.

Serve with whipped cream or ice cream.

Please feel free to substitute any fruit.

Thanks Kim Greenwood for this amazing recipe, I have used this for years!

Sunday, March 13, 2016

Nick's Fry Bread

Nick's Frybread

Thank you Nick for contributing your frybread recipe.

2 1/2 cups cake flour (posted 3/12/16) Or you can simply use rice flour
1 Tbsp. baking powder
1 Tbsp oil
1 tsp sugar
1 tsp. salt
Xanthan gum is optional but if you use it put in a teaspoon

Make a little well and put a tablespoon of vegetable oil in the well, add warm water and stir until the frybread follows the fork.  Turn oven on lowest setting, put frybread in the oven with a towel over it and let rise for an hour (sometimes a little longer depending on how much it rises.)  Best deep frying oil to use is Crisco Shortening.  Put shortening in either a deep fryer or a skillet that has somewhat of a dip in it.  Turn the burner on 7 or 8 to get the grease hot.  Roll the dough into a ball and flatten out with your hands.  Then put it in the skillet or deep fryer for a couple of minutes, then turn it on the other side for a couple of minutes.  If done right, it should look somewhat golden brown.  Get a paper bag and put paper towel in it to put the frybread in after it's cooked.

Saturday, March 12, 2016

Card Tin and Cards-Wonderful Friend

Wonderful Friend

Hello Crafters!!!!

I have many wonderful friends, but this one in particular I have made a tin of cards for.  Stampin' UP! used to sell  CD sized tins, the lids do not come off, they are hinged, and inside were pretty flower stickers, I miss these sets!  These were wonderful, and wonderful to give as gifts. The stamp sets I used to stamp the greetings are also retired and they are called Short and Sweet, and Wonderful Favorites.  I cannot wait to send this to her!

The tin I decorated contains 5 cards, a mix of thank you and birthday for her to use.

I hope you enjoy looking!!!

Got Chicken?

Got Chicken?

I love this cute little chicken from Stampin UP!!! This is from a set that is part of the Sale-A-Bration. In other words, one can obtain this set for free with a minimum merchandise purchase.  And yes, I am a Stampin' UP! Creative Coach (Demonstrator) and I will be happy to take care of your purchasing needs in the event you do not have a demonstrator.  Simply go to StampinUp.com and click on find a demonstrator, then click on Demonstrator Directory, you can ONLY find me under Demonstrator Directory which is the button on the right, NOT the button on the left, type in Jaunny Luta,  my home State is Indiana.  Enough of the sales pitch, let's have some fun!

I simply stamped this cute little chicken from the Honeycomb Happiness Stamp set on Stampin' UP!'s watercolor paper with Stampin' UP!'s Black Archival Ink.  I then used a Stampin' Write Marker (love these markers-2 tips, 1 tip to journal and one tip to brush) in Daffodil Delight.  I colored around the edges of the chicken then used a nice watercolor brush to pull color to the center, (you can also use blender pens-both sold at Stampin' UP!) to move the markered edges around.  Once dry, I went in and colored the nose in Pumpkin Pie with a Stampin' Write Marker.  I then used Paper Snips (Stampin' UP!) to cut out the cute little chicken, but I cut off his cute little feet.  Next I cut a card base from Stampin' UP! Whisper White Card Stock, 8 1/2 X 11 sheet, cut at 5 1/2 X 8 1/2 and scored at 4 1/4 inch.  I then folded in half, and burnished the edges.  I then cut a piece of whisper white cardstock at 5 1/4 X 4 and I stamped the chicken in the center of the cardstock and stamped "Oh Hello" below the chicken.  I then colored the cute little feet with a Stampin' Write Marker in Pumpkin Pie.  I used Stampin' Dimensionals to pop up the little chicken, and wah-lah, legs are where they are supposed to be on a chicken!  I then used Stampin Dimensionals to pop up the card front to the card base.

Happy Stamping!!! Happy Easter!!!! I hope you enjoy my creativity.

Let's Talk Some Frap-My Favorite Things

Hello Crafters,

I made this card for one of our cousins that loves frappuccino! Yes, I put a gift card in there so she would find time for
a Starbucks moment. :)

When I first saw this set come available from My Favorite Things, (mftstamps.com ) I knew I just had to have it.  My son Jake loves frappuccino!  I'm using this in scrapbooks and cardmaking.

I used Stampin' UP!'s white cardstock (my favorite) and a 6 X 6 MFT paper pack for the designer paper, and I used Crisp Cantelope by Stampin UP! (one of my favorite colors) The green I punched out and cut from some retired Stampin' UP! paper I have here. The lid I cut from  Stampin' UP!'s Acetate Sheets.

I hope you enjoy!!!

White Chocolate Almond Scones Gluten Free

White Chocolate Almond Scones   
           Oven 350 degrees

2 cups gluten free cake flour Blend (posted 3/12/16)
1 tsp. xanthan gum
1/3 cup sugar
2 tsp. baking powder
2 tsp fresh lemon zest
1/2 tsp salt
4 tbsp. cold salted butter, cut into pieces
1 ( 4 oz) bar white chocolate, chopped
2/3 cup sliced almonds toasted
3/4 cup plus 3 tbsp cold heavy whipping cream, divided
1/2 tsp lemon extract
Garnish:  Sugar

Preheat oven to 350 degrees.  Line a rimmed baking sheet with parchment paper.  In a large bowl, combine flours, sugar, baking powder, lemon zest, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until it resembles course crumbs.  Add white chocolate and almonds, stirring to blend.

In a small bowl combine 3/4 cup plus 2 tbsp. cream and lemon extract, stirring to blend.  Add to flour mixture, stirring until mixture is evenly moist .  (If dough seems dry add more cream 1 tbsp at time) working gently, bring mixture together with hands until dough forms.  Turn out dough only lightly floured surface (use some of your gluten free cake flour) Using a rolling pin, roll dough to 1 inch thickness, using small biscuit cutter, or as I do a glass with a floured rim, and cut approximately 18 scones.  Place scones 2 inches apart on prepared baking sheet.  Brush tops of scones with remaining 1 tbsp. cream and sprinkle with sugar if desired.

Bake until edges are golden brown and a wooden pick inserted in center comes out clean, approximately 20 minutes.

Serve warm.

Serve plain or with clotted cream or lemon curd-just make sure the lemon curd is gluten free.


Sicilian Pizza Crust-Deep Dish, (or Thin Crust) and Gluten Free

Sicilian Deep Dish Pizza Crust  (can roll out to thin crust-directions at the end)

Generously grease 9X13 pan.   Preheat oven to 450 degrees

1/4 cup olive oil
1/2 cup water
1 egg
1 cup Self Rising Flour (posted 3/12/16)
1 1/2 tsp. xanthan gum
1/2 cup tapioca starch
1/3 cup yogurt (I use plain greek yogurt)
1 cup shredded mozzarella cheese

Garlic Seasoning
Italian Seasoning

Combine olive oil, water, and egg in a bowl, mix.  Add flours and xanthan gum, combine thoroughly, stir in yogurt and mozarella.  Stir well.   Pour into generously greased pan and spread out (I use a plastic spatula and a little oil from the bottom of the generously olive oiled greased pan to spread out)

Sprinkle Garlic Powder all over the top of the crust, next sprinkle Italian Seasoning all over the top of the crust as desired.

Place on the middle rack of oven.  Reduce heat to 350 degrees.  Bake until slightly golden about 25 -30 minutes.  Remove and add toppings.  Bake at 350 degrees for 15 to 20 minutes more.

If you prefer thin crust then first grease your pizza pan, then sprinkle cornmeal over the pan (unless of course you are allergic to it, then don't) Begin spreading your crust around on the pan, this is where I oil saran wrap, lay it over the crust, I need to use 2 pieces of oiled saran wrap, one on each side, making sure I have double coverage down the middle.  I have a pastry roller that I use to roll it out with, make sure to leave the edge with a lip, then carefully pick up the saran wrap.  Sprinkle on Garlic Powder and Italian Seasoning as desired. Place you pan in the center rack of the oven and bake 20-25 minutes.  Once golden brown, remove your crust and top.

I have shared below.

I also bake this crust in a 9X13 pan and serve with dipping oil or as bread sticks to serve with soup.

Happy Baking!!

Self Rising Flour Blend-Gluten Free

Self Rising Flour Blend-Gluten Free
(Can use for any recipes that uses baking powder for leavening)

1 1/4 cup Sorghum Flour  (I LOVE SORGHUM FLOUR!)
1 cup Brown Rice Flour (can use white rice flour)
3/4 cup Tapioca Starch
4 tsp. baking powder (I use Haines corn free & Sodium Free-Clabber girl is fine too)
1/2 tsp. salt

Mix ahead and store in the fridge, it's ready to use when you are.

If you're converting recipes from pre-gluten free days, don't forget to add xanthan gum.  Xanthan Gum keeps your baked products from crumbling.  

I use this for my pizza crusts, deep dish and thin crust.

Cake Flour Blend Gluten Free

Cake Flour Blend

1 cup rice flour (I prefer brown rice flour but feel free to use white rice
1 cup tapioca flour
1 cup potato starch (you can use Argo cornstarch instead, some of us are allergic to corn)
1 Tbsp. pure potato flour (DO NOT use Potato Starch Flour!!!!!)

Mix ahead you can double triple, quadruple and store in the fridge until ready to use.

Don't forget to add xanthan gum to any pre-gluten free recipes.

Happy Baking!!!

Xanthan Gum (How much do I add?)

Hello Friends & Family!
I know you all ask me (face to face), how do I know how much xanthan gum to add when converting recipes from my pre-gluten free days.  Well here ya go.  :)

Cake:  1/4 tsp. per cup of flour
Bread: 1 tsp per cup of flour-sometimes 3/4 tsp. per cup-   you will get the feel for this, you can err on on the side of caution, however I always use 1 tsp in all of my breads, maybe not muffins and scones, but definitley in my loaves of bread.
Pizza Crust:  2 tsp per 1 cup of flour
Cookies 1/4 to 1/2 tsp. per cup of flour  (you get the feel for this)

Happy Baking!!

Monday, January 18, 2016

I Can't Believe it's not Wheat Waffles-named by Jake

Brown Rice Waffles

I make the batter ahead, cover and place in the fridge overnight, in the morning I'm ready to go.  If the batter gets a little too thick overnight, simply add a little milk as needed.

4 eggs
5 tbsp. sugar
1/4 cup butter or oil
1 cup milk
1 tsp vanilla
2 cups brown rice flour
1/2 tsp. xanthan gum
1 tbsp. baking powder
1 tsp. salt

Beat eggs, and sugar together in mixing bowl until light and frothy.  Add oil, milk, and vanilla and mix until well combined.

In a separate bowl mix together the flour, xanthan gum, baking powder, and salt.  Add to egg mixture, and beat on low speed until well combined.  Batter should be thick.

Pour (depending on size of your iron-I have a new Belgian Waffle Maker gifted to me by my wonderful husband-I love waffles!  Please follow the directions on your waffle iron) 1/2 cup portion of batter into center of waffle iron and cook until done. Repeat until all batter is used.

Some waffle irons request that you butter or oil the iron between waffles, but with my new iron, I only oiled with first waffle that I was instructed to throw out and I never have to oil the iron again.  :)

These waffles freeze very well, and heat back up in the toaster or oven when needed. I have a toaster with a defrost setting.

Sunday Morning Biscuits for those allergic to corn (Revised Recipe)

Sunday Morning Biscuits (for those of you allergic to corn)

Original biscuit recipe posted 9/07
Sunday Morning Biscuits

Preheat oven to 450 degrees

1 cup Brown Rice Flour
1 cup Tapioca Starch
1 cup Potato Starch
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 (cornstarch free)
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. 

Tuesday, January 12, 2016

Cream Filling for Cannolis

My Cannolis were amazing, the shell had such a nice flavor.  I decided on a cream filling made with creamed cheese rather than ricotta.  I like ricotta fine in my lasagna, but I just really do not care for it in cannolis.

Cream Filling for Cannolis

1/2 cup butter, softened
8 oz creamed cheese
1/2 cup confectioners sugar
1 tsp. vanilla

Cream butter and cheese with electric mixer, once smooth add sugar and vanilla and whip until light and smooth.

Fill a piping bag with filling (you can also place in a ziploc bag, and cut the corner out and accomplish the same thing) pipe filling into both sides of cooled and rolled cannoli shell.  You only want to do this just prior to serving, otherwise your shells will get soggy.  We used chocolate sprinkles, you can also dust with powdered sugar, and serve.

TIP:  I tried my shells 2 different ways,  I froze some of them, took them out of the freezer the day before, and baked in the oven shortly before filling, I also stored some of the shells in an airtight container for 2 weeks, then simply filled the shells, and some of the shells that were in the airtight container I did bake shortly before filling.  The shells that were stored in an airtight container for 2 weeks (it didn't matter if I baked them briefly before serving or not) had a much better flavor than the ones that were frozen. In the future I will always store my shells in an airtight container for up to 2 weeks.

Also:  I have a Chef's Choice 834 Pizzelle Pro Express to make the shells, and I have Fox Run Cannoli Forms, they come 4 forms to a box.  I also recently purchased cream horn forms so I can try my hand at cream horns next.