Cheddar Cheese Crackers, Gluten and Egg Free

Crunch, munch crackers are a must. Especially yellow ones, how my kids like to call them.
Beauty of these recipe is that you can choose the cheese of your choice and every time crackers will be different. Like spicy with pepper jack, zing with feta or creamy with fontina.
Love to have some homemade crackers on hand when on the go.
Selection of store bought gluten free crackers is limited and to be honest all those crackers are very pricey.
This is amazing recipe, super easy and quick to make. Also there is no eggs in this recipe.

Homemade Gluten-Free Cheddar Cheese Crackers

Makes 70 crackers, 1 inch size

2 cups sharp cheddar cheese, shredded
1/2 stick butter, cold
1/4 cup kefir
1 tsp. sea salt, optional
1 cup brown rice flour
1/2 cup tapioca flour

Preheat the oven to 350°F.
Line baking sheet with parchment paper. Set aside.
Combine the butter, cheese and kefir in the bowl of a mixer

and beat at slow speed until blended. Gradually add the flours until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball.

Roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with a cookie cutter shape no bigger then 1 inch.

Place dough 1 inch apart on the lined baking sheet and sprinkle with salt.

Let the crackers first rest in fridge for about 20 minutes and then transfer the pan to bake for 12-16 minutes or until golden.

Cool on baking sheets or wire racks for 20 minutes.
When completely cooled store crackers in an airtight container.

Enjoy!!

Sunflower Chocolate Chunk Cookies, Gluten and Nut Free

Mid week afternoon require some serious cookies. Before kids games you have to have a boost of wonderful aromatic cookies.
Since baseball season is in full swing and tennis tournaments are almost every weekend, I made a system of making healthy cookies and freeze the leftovers so every time we need one we just have them ready to go.
This time I had a sunflower seeds in a pantry so instead of almonds I decided to grind these and use them in a cookies.
Fantastic flavor, tiny bit salty but with semi sweet chocolate chunks make dream cookies.
Plus these are not only gluten free they are also nut free for everybody who needs to avoid nuts.

Makes 12 cookies

Ingredients:

1/2 cup semi sweet chocolate chunk
1/2 cup butter
1 egg
1 cup brown rice flour
1 cup sunflower seeds (grind)
1/4 cup tapioca starch
1/4 cup coconut flour
1/2 cup light brown sugar
1 teaspoon organic vanilla sugar
1/4 cup powdered sugar, optional

Directions:

Preheat oven to 350F.
Using double broiler melt chocolate chunks with tea spoon of milk and tiny bit of butter. Bring the mixture to a boil, stirring occasionally till smooth, set aside.

Grind the sunflower seeds.

In a stand up mixer bowl add cold butter, sugar, egg, vanilla sugar, melted chocolate.

Mix just for a few spins, then add all the flours. Texture should be like a dough.

With hands roll the dough and form balls adding few chocolate chunks and if wanted extra pieces of sunflower seeds for the crunch.

Pop cookies in the oven for 14 minutes.
Let them cool and if you like you can sprinkle them with powdered sugar.

Fantastic aroma and texture combination of trail mix and great cookie.
Enjoy!!

Rubber Duckies Fondant Toppers, Surf’s Up!!

Surf rubber duckies birthday party idea, SOUNDS GREAT:-)
This is a super party idea for any age and everybody can enjoy the fun of water and cuteness of rubber duckies cupcakes!!

Ducky pool theme party can be at your local Gym, YMCA or any other indoor pool facility available for party rental.

In this case cupcakes were gluten free red velvet with cream cheese frosting.

Few tips:

In your pool party invitation, ask the party guests to bring their swimsuits, a change of clothes, flip flops and a towel.

Use fun pool party supplies to pull in the summer theme, oversized beach balls are always a hit!

The entire party time will be taken with the kids swimming and playing together in the pool. Hopefully, you will dive right in and lead some games, or have a few parents who are interested in getting in as well so they can lead games too:

- Have a rubber duck race. Give each child a rubber duck and have them use their noses to move it to the other side of the pool. First one there wins!
- Play water volleyball!
- Have a splash contest from the diving board to see who can make the biggest splash! Make sure to follow pool rules, however!
- Play Shark! Have the birthday kid start off as the shark and tag the fish (the rest of the kids in the pool). As the fish are tagged, they also become sharks. The game is over when the pool is full of sharks!

For additional info on rubber duckies fondant cupcakes or cake decorations please visit:

https://www.etsy.com/shop/petitfondantcreation

Thanks!!

Gluten Free Sugar Cookies with Mascarpone Strawberry Frosting, Happy Valentine’s Day!

Happy Valentines’s Day!!
Here is the super cool gluten free sugar cookie recipe, with amazing frosting. Cookies and frosting are delicious, allergy friendly without any artificial food coloring.

For the cookies:

1 cup brown rice flour
1 cup sweet rice flour (mochi)
1 teaspoon baking powder
pinch of sea salt
1 stick of sweet cream butter, room temperature
1 cup light brown sugar
1 large egg
1 tbs vanilla sugar extract
lemon zest

For the frosting:

1/4 cup mascarpone
1/4 cup fresh strawberries, mashed
1 cup confectioner’s sugar
Fondant decorations, optional but sweet

In a medium bowl, whisk together flours, baking powder and salt.
In a stand mixer, beat butter with sugar on high, until pale and fluffy. Beat in egg, add vanilla and lemon zest.

With the mixer on low, fold in flour mixture and mix until fully incorporated. Remove from mixing bowl, form into a large disc.

Wrap with plastic wrap and refrigerate for about 2 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll out the dough onto a floured surface to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes.

Place into the cookie sheet, ready to bake!!

Bake cookies until just puffed and set for about 11 minutes, before they have begun to brown around the edges. This will ensure a soft cookie!

Cool completely before icing.

To make the frosting: Prepare strawberries.

Place confectioner’s sugar in a medium bowl. Add mascarpone and strawberries, whisk until smooth to achieve desired consistency.

Decorate and serve!!
Enjoy!!
Happy Valentine’s Day!

Happy Thanksgiving! Gluten Free Homemade Stuffing Recipe

Happy Thanksgiving!

This year Thanksgiving lunch will be delicious and gluten free:-)
We will be making boneless turkey breast wrapped in pancetta and homemade gluten free stuffing with:
sweet carrots, flavorful parsnip, crunchy celery, red onion and just a few strips of goodness of pancetta to compliment flavor of the bird.

You will need these ingredients:

1 loaf gluten-free sandwich bread, Rudi♥s, diced into 1-inch cubes
1 large red onion, peeled and diced
2 stalks celery, diced
4 medium carrots, diced
1 parsnip, diced
2 large eggs
4 strips pancetta,chopped
4 cups chicken stock, heated

Heat the oven to 350°. Spread the bread cubes out on a baking sheet. I love to sprinkle bread with extra virgin olive oil and sea salt. This is optional.
Put the baking sheet in the oven and toast the bread. After 10 minutes or so, toss the bread cubes around to another side. When all sides are toasted, about 20 minutes.

Set a large skillet over medium heat. Pour in the olive oil. When the oil is hot, add the onion, celery, carrots, parsnip. Cook, stirring frequently, until the onions are golden. Add bacon and cook for another 5 minutes.

Toss stuffing together with the bread cubes. Put them all into a greased 8 x 12-inch casserole pan.
Whisk the eggs vigorously and slowly drizzle into the hot stock.
Pour this stock evenly over the stuffing. Cover the casserole pan with foil.

Bake the stuffing for 30 minutes, then take off the tin foil. Bake additional 10 minutes until the bread cubes are firm.
If you like you can pop the dish under the broiler for few minutes for nice golden crust.
What an amazing side dish. Flavor is rich, you can tell that is homemade, feels good.
Happy Thanksgiving!

HAPPY HALLOWEEN! Banana Bread with Pecans and Rice Flour

Happy Halloween everybody!

Still on my track with gluten free baking. Just amazed how all baked goods taste so delicious.
This banana bread, or what is left from this bread is a fantastic recipe-:) Texture is light, inside fluffy, outside just how the bread should be, amazing flavor. Highly recommend this recipe.

Banana bread, gluten free

1/2 cup stick of sweet cream butter
1/4 cup light brown sugar
2 eggs
2 ripe bananas
1 cup ground pecans
1 cup brown rice flour
1 teaspoon organic vanilla bean sugar
1 teaspoon baking powder, gluten free

Preheat oven to 350 degrees F. Grease and flour one 9×5 inch pan.
Cream butter and sugar until smooth. Beat in eggs, then bananas. Add pecans, flour, soda and vanilla stirring just until combined.
Pour into prepared pan and bake at 350 degrees F for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool and serve. Leftovers store in refrigerator or freeze.

Check out my new cupcake and cake creations, and have fun, super cool, happy and safe trick or treating-:)

Happy Halloween everybody!

Mini Rice Flour Donuts

Fresh, hot, homemade mini donuts. Just came out of the oven, dipped in semi sweet chocolate sauce. Most important thing- they are Gluten free, made with brown rice flour, so good.
Recently I decided to change some of my eating habits. Trying to switch and use more rice flour instead of regular flour, cut down the carbs.
Still love to bake and make all kinds of goodies but being more avare of ingredients. Less butter, use olive oil instead, less sugar, more enchanting ingredients like, almonds, vanilla or citrus zest and instead of cows milk, soy or rice milk. All this changes give amazing results and more energy. Nobody complains, everybody like it-:)

Yesterday I made bite size mini donuts using brown rice flour, olive oil, cinnamon and some semi sweet chocolate just to make them a little bit yummier.

Perfect when served with ice coffee or cold soy milk for the kids.

Ingredients:

Donuts:

1 cup brown rice flour
1/4 cup light brown sugar
1 tsp baking powder, gluten free
pinch of cinnamon
1 large egg
2 tbsp olive oil
2 tbsp plain nonfat kefir

Glaze:

1/2 tsp butter
1/4 cup semi sweet chocolate chips
2-3 tbsp chocolate rice milk, as needed

Preheat oven to 375 degrees F.
Whisk together all dry ingredients in a medium bowl. In a separate bowl, beat the egg, sugar, oil and kefir well with mixer. Pour liquid ingredients into the dry ingredients and mix until combined. Grease the donut pan with non stick spray and fill each form half full.
Bake for 10 minutes. Remove from the pan, and cool on a wire rack.
In a small saucepan or using double broiler, over low heat, heat butter and chocolate chips stirring constantly. Continue to stir, until chocolate is melted. Add few drops od milk if needed and stir till sauce is smooth.
Dip every donut in a sauce, lay on a serving plater and enjoy!

Now, for parties and celebrations you can make things even more fancy and adorable by adding totally cool decorations. Any party or celebration will be looking even better with cakes and cupcakes decorated with fantastic themed toppers.
For more info on super cute fondant toppers and decorations for occasions please visit my online Petit Fondant Creations store.

Thank you, and have a sweet day-:)

Red Velvet Whoopie Pies, Happy 4th of July

Happy 4th of July!
Summer is in a full swing. It’s time for grilling, BBQ, fresh ripe fruits, nice desserts, backyard party time-:)
I am guessing there are a lot of lemonade stands on many corners in many places.
Since there is a lot of food served and everybody munches something all the time, I’m trying to prepare and make desserts which are much lighter.
This time I made all time favorite Red Velvet but in the other shape, whoopie pies. So convenient to eat and enjoy, for small and big hands, just grab a napkin and dessert is served-:)
For 4th of July I made special fondant toppers which pieces form The Flag. I am trying to create new fondant toppers all the time and especially love to work on custom orders, big thanks to everybody who is following my store updates and upcoming decorations-:)

Ingredients:

Makes 6 Whoopie pies

For the pies:

1 cup light brown sugar
2 eggs
1/2 stick butter, softened
1 cup plain non fat yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
2 cups whole wheat pastry flour
1 teaspoon baking soda
salt, optional

For the icing:

1 cup mascarpone
1/2 cup icing sugar
1 teaspoon vanilla sugar
zest of 1 lemon

Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, butter, yogurt, food coloring, vinegar. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
Place the liners into a whoopie pie pan or use non stick spray and divide the batter evenly, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 10 to 19 minutes. Remove the pies and let cool.
In a bowl, beat the mascarpone, icing sugar, vanilla and lemon zest together until the mixture is smooth.
Spoon and spread cream on the whoopie pie only on one side and then form the pie adding just a cake part.
This recipe has less fat and sugar.
Take a bite and enjoy!
Happy 4th oh July!
Have a great and lovely Summer-:)

Biscuits Made with Love, Happy Mother’s Day

Happy Mother’s Day to all the Mom’s!
For me, being a mom is the most beautiful thing in the world-:)
Today we made biscuits together, what a fun way to start a day-:)

These biscuits are amazing, have reach creamy taste from kefir and whipping cream and no eggs or butter are needed, only for brushing if you prefer.
They are done in an hour, great handy recipe when no bread available.
Perfect for breakfast or dinner.

Homemade Biscuits

Ingredients:

2 1/2 cups self-rising flour
1/2 cup kefir
1/2 cup whipping cream
1/2 cup Parmesan cheese, freshly grated
sea salt, for taste
1 spoon butter, melted for brushing

Directions

Preheat oven to 400 F.
In a bowl of the stand mixer, combine dry ingredients together. Make a well in the center and add kefir and whipping cream. Add the dough hook and start mixing dough on the lower speed for 5 minutes.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a biscuit cutter.

Transfer dough rounds to a pan.

Gather scraps and repeat. Brush with butter. Bake for 25 minutes or until golden brown.
Serve warm with butter, jam or any spread that you love.

Share and enjoy!
Happy Mother’s Day!

Blackberry Orange Mini Pie

Thursday afternoon, craving homemade pie or even better mini pie with rich, amazing flavor. Fresh organic blackberries, orange zest, vanilla, honey and delicious flaky homemade crust, all done in one hour and less then 160 cal per pie, Yum!

Ingredients:

Pie dough

1 cup flour
4 tbsp butter, cut in small pieces
4 tbsp cold water
salt, optional

Filling

1 cup fresh organic blackberries
1 orange, zest and juice
honey, for taste
vanilla sugar, for taste

Sift the flour, butter, salt and water in the bowl of stand mixer with attached dough hook. Mix the ingredients for few minutes till you get nice ball of dough.

Wrap the dough in plastic wrap and let it chill for 20 minutes.
Preheat the oven to 400F.
Using the heavy bottom sauce pan over medium heat cook the blackberries with orange zest, honey and juice from the orange.

Let it simmer for 10 minutes. Add vanilla.

Roll the dough into four balls and shape them into the medium size muffin pan.
Bake them for 5 minutes.

Fill the pie cups with filling and return them to oven, bake additional 16 minutes.
Wait just a moment, take a deep breath, enjoy the wonderful aroma till pie is warm not super hot and….eat.
What a fabulous size dessert and even better, everybody has their own individual dessert, fantastic.