Xanthan Gum (How much do I add?)

When converting any recipe from pre-gluten free days,  we must add something to hold the substituted flours together.  How do we know how much xanthan gum to add?

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!!

Cannoli Filling-Cream Cheese Version

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.

Enjoy!

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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!

 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.  I will post the filling I used next.

Enjoy!
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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.

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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!

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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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