Pizzelle/Cannoli-Gluten Free

Hello Everyone,  a couple of years ago, December 2015, I wanted to try my hand at making Cannolis.  I love Cannolis, and simply can never eat them any longer.  Enough of that, so I got busy.  I hope you enjoy!


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.  I will post the filling I used next.


Greetings for my Gardening Friend

I purchased some time ago card packs to insert pictures into, not realizing that I would have to cut down a 4X6 picture to even fit into the frames.  I was so disspointed.  So what do we do when we are dissapointed, we make lemonade right.  Needless to say I purchased quite a few of these kits.  I love the Noel sentiment on these cards.  Then an idea hit me, stamp something to do with gardening for my friend and send her a gardening greeting.  I will use the remainder of these card kits to customize these cards for each person in my card list.  I won’t make them all at once just here and there.  The kits are lovely, I purchased these kits from Stampin’ UP! and I used one of my favorite stamp sets, Gift from the Garden, also Stampin’ UP!. I hope you enjoy looking.



Fleece Blankets

I recently made a couple of fleece blankets for a couple of my favorite people.  I hope you enjoy looking.  I like to make these really long, I want the blanket to fold under their feet for maximum warmth.  I cut the fringe on the sides to 4 inches, and tie.


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Bon appetit!

It has been much too long since I have posted, once again.

I purchased gift cards from an authentic Italian restaurant in River Grove, IL.  They are amazing, and they do an amazing job with gluten free option.  I also made a greeting card to accompany the gift certificate and showing here.  I used my MISTI and double stamped the background in Stampin’ UP!’s real red ink, with My Favorite Things Gingham background stamp.  I also stamped with Momento Ink the image from My Favorite Things Recipe for Happiness, I used the stamp set and the die, and I colored in the image with copic markers just a bit.  Yes, I sewed the edge of the sentiment.  I punch a bunch of little holes all around the edge of a sentiment using a guide.  I hope you enjoy looking.

Bon appetit!


Balloon Celebration

I’ve had 2 very special birthdays to celebrate recently, a dear friend, and my son’s Godmother.  I made a card each for them.  I didn’t realize how many pieces I had touched until our sweet little cousin asked me just how I made this.  So here goes.  I cut my cardstock (Stampin’ UP! thick cardstock) to an A2 size, finished size 5 1/2 X 4 1/4.  Then I cut a piece of Soft Sky card stock (SU) to 5 1/8 X 4 1/8.  I used SU’s Balloon Celebration Stamp Set and Balloon Bouquet Punch.  I then stamped clouds in Craft White (SU) onto the blue cardstock and I used a regular blow dryer to set the color.  I acutally left this overnight to make sure it was fully dried, but I’m sure I went overboard with that.  I cut a piece of  Vellum Cardstock (SU) and I used a pair of scrapbook scissors to cut the bottom of the vellum.  I then went over the area of the vellum cardstock with an embossing buddy (SU) where I wanted to stamp Happy Birthday and used Versamark to stamp Happy Birthday onto the vellum.  I sprinkled SU’s Gold Fine Embossing Powder over the veramark and heat set it with a heat tool (ADULT SUPERVISION REQUIRED) I attached the vellum cardstock aligning it to the top of the soft sky CS with tombow adhesive.  I cut pretty banners out of the silver glitter paper, and used retired Strawberry Slush paper and stamped little stars all over the Strawberry Slush banner, and attached both with adhesive.  I then stamped the ballons in soft sky and Blushing Bride, and punched those out and used Stampin’ Dimensionals to raise them (pop-dots)  I used pretty twine under the ballons and tied at the ends.  Thanks for looking!

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Pecan Pie

Prepare pastry for 1-9″ deep dish pie (recipe posted 12/04/2017)

3 eggs

2/3 cup white sugar

1/2 tsp salt

1/3 cup butter, melted

1 cup corn syrup

1 cup pecan halves for top of the pie AND

1 cup pecan pieces or halves

Heat oven to 375 degrees.  Prepare pie crust as directed.  Beat eggs, sugar, salt, margarine, and syrup, with electric mixer.  Stir in 1 cup of pecan pieces.  Pour into pastry lined pie plate. Decorate the top of the pie with nice pecan halves starting on the outside and working into the middle. Add pie ring or aluminum foil to keep from burning the edges of the crust for the first 30 minutes or so and then remove the foil or ring and finish baking.  I got my pecans a little brown here, but this was still a very good pie!

Bake until set, about 40 to 50 minutes. Cool slightly before serving or cool completely.

DO AHEAD: Bake the pie, cool for 2 hours. Freeze uncovered for at least 3 hours.  Wrap and return to the freezer.  Do not store longer than 1 month.  Before serving thaw pie in refrigerator.