Category: Gluten Free Living

September 22, 2013

Sweet Cravings | Kyra’s Gluten-Free Cannolizelli

I remember the first time I met Kyra, it was at the 2012 Gluten & Allergen Free Expo in Chicago. I was there promoting my first ebook and she was there with samples of her famous truffle brownies. It was friendship at first bite. Over the past couple of years I have had the opportunity to see her take on countless bakers on her 4 appearances on Cupcake Wars and knock out nearly all the competition (She has 2 wins and 2 runner-up finishes under her belt and was the first gluten-free winner on the show).

Her cupcakes aren’t just good for gluten-free, they are damn good. Needless to say, I was crazy excited when I found out she was writing a cookbook. And maybe even a little giddy when she showed off the cover art when I got to see her in February. The book, Sweet Cravings, did not disappoint. Kyra is a trained pastry chef, so she approaches recipes a little differently than us mere mortals. She worked out protein and starch content ratios to make sure that each recipe mimics (or bests) its gluten-filled counterpart.

As you page through the book you will feel urged to drop everything and get to your kitchen and bake. Lush photos (let’s call it what it is, food porn) make you feel like Kyra can help you do just about anything. The book has a very in depth introduction that talks you through the different ingredients she uses and what properties make each ingredient unique. Measurements are included in both volume and metric units, so no matter how you prefer to bake, you will be able to make everything in the book. Unleash your dreams of being a food tv rockstar and start baking some gluten-free cupcakes!

The Rating

Author: Kyra Bussanich
Title: Sweet Cravings
Format: hard cover, full color center photo section
Stars: 5/5*
Buy it or Forget it: Buy it and live out your dreams of Cupcake Wars Domination
Must try recipes: Cannolizelli, Persian Love Cakes with Cardamom Buttercream, Pumpkin Spice Bread

*Read more about my cookbook review criteria.Kyra and I are good friends, and if her cookbook were not super awesome, I wouldn’t review it. I received a copy of the book in PDF form from Kyra and Ten Speed Press provided a physical review copy as well as a copy to give away.

The Giveaway

There are multiple ways to enter, the only one you have to do is leave a comment here, the rest are optional but they will increase your odds of winning. The giveaway will end on September 25 at 11:59pm CST.

a Rafflecopter giveaway

Gluten-Free Cannolizelli

Recipe Type: Dessert

Author: Kyra Bussanich

Serves: 20

Recipe reprinted with permission from Ten Speed Press/Kyra Bussanich. “When I was a child, our Christmas Day tradition was making cannoli. My dad grew up in the Bronx and was enamored with Ferraro’s Cannoli, a landmark in Little Italy. He had figured out a really great approximation of their recipe, so every year we would carefully stir together the ricotta, confectioners’ sugar, spices, and rum, spoon the cannoli filling into the crispy flour tortilla shells, and dust the whole thing with confectioners’ sugar. Then we would pile the cannoli on paper plates and deliver them to our friends and neighbors. Nowadays, I make cannoli in a gluten-free shell. Here’s how.”

Ingredients

Shells
3 egg whites
1/2 cup / 113 g sugar
1/3 cup / 71 g butter, melted
1 teaspoon / 5 g vanilla extract
3/4 cup / 122 g sweet white rice flour
1/4 cup / 31 g tapioca starch
1 teaspoon / 5 g baking powder
Filling
1 (15-ounce) container / 425 g whole milk ricotta cheese
1/2 cup / 71 g confectioners’ sugar, plus extra for dusting
1/4 cup / 59 g heavy cream
1 teaspoon / 2.6 g cinnamon
1/4 teaspoon / .9 g freshly grated orange zest
11/2 teaspoons / .8 g rum
1/2 teaspoon / 2.5 g vanilla extract
1/4 cup / 43 g semisweet mini chocolate chips
1/4 cup / 31 g toasted pistachio nuts, coarsely chopped (optional)

Instructions

Make the shells

To make the shells, using a stand mixer with a whip attachment, whip the egg whites and sugar until very thick and pale and fluffy. Then whip in the butter and vanilla. In a small bowl, combine the flour, starch, and baking powder. Sprinkle into the egg white mixture and blend well.
Drop by small spoonfuls onto a heated, greased Pizelle iron. Close the lid and cook 30 to 45 seconds, until no more steam is escaping and the shell is golden brown. Open the lid and immediately shape the shells around a cannoli tube form or a sanitized broom handle. Be careful because the cannoli will be super hot coming off the iron. I use a fork and then drape the shell around the cannoli form. Let the shells cool on the form before sliding them off. It’s helpful to have 4 or 5 cannoli forms so you can continue to bake while the previous batch is cooling.

Make the filling

To make the filling, mix together the ricotta, confectioners’ sugar, cream, cinnamon, orange zest, rum, and vanilla until well combined. Stir in the chocolate chips and pistachio nuts.

Assembly

Right before serving, fill a pastry bag with the filling (or use a zip-top bag with a corner snipped off) and gently squeeze the filling into each end of the shells. If you fill them too early, the shells will soften and may break. Dust with confectioners’ sugar and serve.
You can make most of this ahead of time and assemble at the last minute: freeze the baked shells in an airtight container and refrigerate the filling until just before you’re planning to serve. If you want to assemble them ahead of time, melt together 1/2 cup of semisweet or dark chocolate and 11/2 teaspoons of butter and use a small pastry brush to gently paint the inside of the shells with the mixture. This acts as a barrier to the moisture, and also adds more chocolate flavor!

3.2.2124

September 8, 2013

This is my story

September is Chronic Pain Awareness Month and September 8-15, 2013 is Invisible Illness Awareness Week. Today I am asking all my friends to stand with me and wear leggings (or other non-pants) to show support in a slightly “invisible” way.

For millions of people an invisible illness is part of their daily lives. Nearly 1 in 2 Americans suffer from a chronic illness. 96% of those people have a condition that is invisible. From Celiac to Depression. From Chron’s to Complex Regional Pain Syndrome. I have friends who suffer from Lyme disease and Hashimoto’s. Friends who have crippling adrenal fatigue and life threatening food allergies. And yet, when you see photos of us all together, you would not be able to guess that any of us were sick, in pain or in an epic battle for our bodies. That is how we all want it. We want to be just like everyone else.

I have written a few times about what it means to live with Complex Regional Pain Syndrome, fighting for hope, why I write about it, and the things that the disease and the treatments have taken from me.

And although FrannyCakes is a place for revenge cookies (which are totally a thing) and cupcake therapy. It is also a place that I hope I can show you that being sick and being young isn’t the end of a full life. Just like being gluten-free isn’t a sentence to a life of bad dessert, pizza and pasta.

Every bit I share of my story, I share so maybe someone thinks before they sit in the handicapped seat on the train or park in the handicap spot. I share so that maybe someone won’t give me a sideways look when I go through the security line at the airport in a wheel chair because I can’t stand in the line. I share so the next time a server gets a request for extra care with a meal they know just how serious it is. I share because I have eaten one too many beany brownies. I share because even the most well-meaning friend doesn’t understand the toll this condition takes on my body. I share because I don’t understand it either.

Because this is my story. The friends and the family. The triumphs, the trials and the food.

A girl living life. A girl who just happens to have a body with robotic parts and an aversion to wheat and shellfish. A girl on an adventure.

Please help me spread the word that an invisible illness is both very real and very much just a detail in a list of the things that make me me.

And thank you so very much for coming on this ride with me.

July 31, 2013

Relish 07: A midsummer night’s dream

Conferences, schmoferences

Boy, oh boy, oh boy. I have been conferencing it up this summer. So far there has been BlogHer Food in Austin, WordCamp in Chicago and BlogHer 13 in Chicago and in just a couple of weeks I am going to Weapons of Mass Creation in Cleveland. I was able to eat safely at two of the three I have attended so far (can you believe that WordCamp had gluten-free cupcakes? From a bakery celiac friends trust? I was so excited I nearly cried – but don’t tell the nerds that…). WMCFest doesn’t provide food, so I am going to go armed with an arsenal of snacks. Maybe some of the new grown up items from Happy Family…

But let’s talk.

Can I just tell you that you are an amazing community? You all helped fund Erica from Celiac and the Beast‘s kickstarter campaign for her new book. Y’all are super cool like that. And the words of support when April, Erica and I were all handed death on a plate at a conference last weekend was nothing less than swell. I’m glad you all want me to live and the intestines of my gals to stay in tact.

But, you had to know there was going to be a but, can I ask that we all get a little less militant about food? There is a lot of vitriol surrounding the new Pilsbury products and the possibility of a GF Twinkie. Well, I know these things aren’t healthy. And neither are the cookies that I make. Sometimes you just need to be normal and eat refrigerated cookie dough from a tub after drama with some boy who said he’d call and then never did. I think these items might just be the key to moving on just a smidge faster.

Delicious eats.

I love food. And in the summer, when fresh fruit and vegetables are everywhere, food is even better. Here are a few of my favorites from this month.

It is no secret that I don’t like beets. But everyone I know does, and frankly, they are so dang beautiful. So, try these Sauteed Beet Greens and Spring Onions (01) from Farm Fresh Eats. Some days I feel like moving to the country and eating a lot of peaches…(pardon the terrible music joke). These Moscato Honey Vanilla Poached Peaches (02)from Busy in Brooklyn look like they are made to inspire cheesy pop music (and I mean that in a good way). I continue my love affair with the food from The Tomato Tart’s kitchen with this delightful Gluten-Free Grilled Cheese with Spicy Berry Chutney (03). One day I am going to just show up at her house and demand dinner (I’ll do the dishes!). And last, but not least, these Roasted Heirloom Tomatoes with Fontina and Thyme (04) from Healthy Green Kitchen look like all my summer fantasies.

Little Treats

This month there are no shoes or fun new lip glosses, but there are some pretty nifty other things. Like books. Lots of books.

I loved this book before BlogHer, but after meeting Sheryl Sandberg and hearing her speak, I think everyone with a vagina should read her book, Lean In (01). And so should everyone who knows someone with one. I am currently working my way through Stephen King’s On Writing (02), and I think that if you write, you should probably read it too. I also just started The Ocean at the End of the Lane (03) and I am hooked. Lastly, I just read a piece on the New York Times about the Jerusalem (04) cookbook from Yotam Ottolenghi (author of Plenty), and realized that not only had I not cooked from it, but that I didn’t have it. Don’t worry, I am remedying that situation ASAP.

Coming up

Next month has more travel, a lot of birthday baking and lots more blog posts! But, while you’re here, take a moment to check out my new blog/design project and maybe (just maybe) like it on Facebook? It is a series of inspirational quotes designed to look pretty nifty (since I am a designer in my other life…) Like the one below:

July 29, 2013

BlogHer 13 Recap: The Good Bits

Please note that as part of BlogHer, I attended sponsored events and received gifts from companies. Those items have no bearing on the content of this post. Besides, I have a swag giveaway at the end of this post.

Boy, oh boy. If you were following Erica and I on twitter & Facebook this weekend, you saw there were more than a few moments of pure awfulness. I was so frustrated that I might have nearly snapped and been rude a couple of times. (But hilariously rude, I assure you.) Aside from being handed death on a plate more than once, there were a few highlights to my weekend.

July 24, 2013

So this happened.

I spent a good portion of Thursday crying. And even more of Friday. They were the kind of tears that sneak up on you. You are sure you have it all together. You have faced your demons and you are sure that you are A-OK. Then, BAM! Hello tears. Ugly, silent tears. At your desk. Over an email that says thanks. Or a meeting that checks in on your workload. Hello feelings that create a spectacularly terrible day. Read more

July 1, 2013

Relish 06: Boys ‘n Berries

Relish is a compendium of things to enjoy greatly and that add a little flavor to your gluten-free life. Because really, summer is all about the berries (and the boys).

So, I’m an old lady now.

Two weeks ago, I turned 29. It was a celebration to remember – all my friends made it out for the night. For my birthday, I treated myself to a trip to BlogHer Food in Austin. I even got to spend an evening in Millenium Park with friends listening to music. And because that wasn’t enough, I hosted the Great Big Gluten-Free BBQ and went to WordCamp (a WordPress conference for work).

But let’s talk.

There were some epic things that happened online in the gluten-free community. First, if you didn’t read this incredibly honest and heartfelt post by KC from GFree Foodie, go read it right now. And if you haven’t supported the kickstarter from Erica at Celiac and the Beast, you should do that. (The rewards include that awesomely designed swag from her blog)

Delicious eats.

There were so many incredible things shared to make this month, I chose a few of my favorite gluten-free summer options. (And some boy bait…)

This recipe is called Blueberry Boy Bait (01) from Alison at A Girl Defloured. I wonder if it actually works? And how about some Mango Coconut Popsicles (02) from Sarah Bakes Gfree Treats? These are perfect for hot summer days. I am going camping this week (yikes!), but these s’mores in a jar with bourbon marshmallows (03) from Sabrina at The Tomato Tart make me a little more excited about the food potential. And this incredible Icy Cold Mocha Chocolate Gelato (04) from Jane at the Heritage Cook will be making its way into my summer cooking rotation.

Other lovely things.

This casserole dish (01) from the Feed line at Target are both stylish and money for a good cause – you win twice! I know I mentioned it last month, but I am so excited about the new box club from Gfree Foodie (02). Go sign up now! Sometimes, fancy lipstick is a luxury we can’t justify, so this new lip balm from Almay (03) is both gluten-free and affordable. Taylor, the teen behind the blog Gluten Away has released a set of cards for diners (04) will all sorts of special diets. Go check them out!

What’s next?

Next month, I am going to meet some food blogging friends at BlogHer ’13 here in Chicago, so if you are going to be in attendance, make sure that you let me know that you will be there! I am also planning trips to some expos and conferences this fall, so keep your eyes on my list of events!

June 13, 2013

When food bloggers take over Austin

Apparently when you go to a conference full of women who blog about food in Austin, you are quite unlikely to find yourself a cowboy. I just thought we should get that out of the way, you know, in case you were thinking about doing that yourself.

June 12, 2013

Happy Birthday Dollface, you’re a big girl now.

It’s my birthday. The second day of the year when it is appropriate and customary to think about life in the abstract. But where January first is a day for looking forward and making goals, a birthday, in this case the twelfth of June, is a perfect day for looking at how far you’ve come.

It’s not like 29 is a big deal. Except for the part where the amount of time left in your twenties is no longer measurable in years. Now it is just days. 364 of them to be exact.

Sure, you’re a grownup. At least you play one on TV. You have a day job. You have friends. You have family. That makes you pretty much a rock star.

Look at all you have learned.

You are a survivor. If you can walk when everyone says it may never happen, you can do anything. The world is yours.
It might be the shoes. Sometimes the moment calls for designer shoes. The right shoes can make all the difference in how you feel, so chose wisely.
Family. They love you. They support you. And they will never turn their back on you. So, be patient and kind and always remember to tell them how much you love them.
When all else fails, do a little dance. There are always going to be tough days. There is never an excuse not to dance.
You can find friends in all sorts of places. Sure, once you are done with college, friends don’t just keep appearing in your life at the same rate, but if you keep looking, they can be found just about anywhere.
Never underestimate the power of friendship. It doesn’t matter if you met 5 minutes ago or 5 years ago, friendship is a powerful bond that you should cherish.
No matter how sick you get, remember you are not alone. Remember that family? Or those friends you have? You have got to let them in. Tell them that you are struggling. You don’t need to suffer alone.
Being a cyborg is cooler than it looks. The technology is pretty damn amazing and the fact that it gave you your life back is just incredible. And no one has to know that you were shipped with defective parts.
Inspiration is all around you. Everyone has a story, a struggle. Take inspiration from their triumphs to help lead you to your own.

There are 364 days left in my twenties.

Those days are packed moments that might be. Possibility and hopes. They have potential to be just about anything. They are the days for taking over the world.

So, let’s have some epic gluten-free cupcakes and celebrate being alive.

June 2, 2013

Relish 05: Oh, oh those summer nights

Now that was a May.

I started this month off slowly, recovering from surgery and being unable to do much. Once I was back in the kitchen, I made these gluten-free lemon raspberry cupcakes for the Chicago Blogger Bake Sale.

There were so many things happening in the blogosphere this May. It was Celiac Awareness Month, and my favorite post was from Alyssa at Inspired RD about what she wants you to know about life with Celiac Disease. It was a brave piece of writing that I know so many of us can relate to.

The very best part of May? The weather warmed up just a bit and summer is here. Oh yeah. It’s summer festival season.

Delicious eats.

Licorice is one of those things I was so disappointed to find out was made with flour, but Nicole at Gluten-free on a Shoestring has fixed my craving with a recipe for Gluten-Free Red Licorice (01). Have you seen this cake from Sarah at Sarah bakes gluten-free Treats? Her Gluten-free, dairy-free mocha cake (02) looks too good to eat. Irvin made these Gluten-free nutella cookies for the San Francisco Blogger Bake Sale, and they look incredible (03). Alex Thomopoulos made these Roasted Brussels Sprouts (04) and I can’t wait to try them.

Other lovely things.

There is more to life than just making awesome, gluten-free food. Just a little. Here are my favorites for this month:

I am taking a lot of little trips this summer, and this bag (01) needs to be in my closet. My friend KC from GFree Foodie has started a gourmet box of the month (02) and I can’t wait for my first one to arrive! As a designer, I am often torn between digital and analog methods for taking notes and keeping track of ideas. This Evernote Moleskine (03) is designed to help you easily digitize notes. Last, but certainly not least, this Celiac and the Beast Tank (04) is my new favorite wardrobe addition. It makes gluten-free (and me) so much cooler.

What’s next?

June brings a trip to Austin for BlogHer Food, my 29th birthday and my parent’s 35th wedding anniversary. I am also planning a great big gluten-free barbecue with recipes from your favorite bloggers.

Bring on those summer nights!

May 15, 2013

Wednesday Wisdom: The Gluten Free Spectrum

Today’s Wednesday Wisdom post is from a college friend of mine. We met my first day of freshmen year at Mount Mary College in Milwaukee. We bonded over fashion homework and knitting, but when I left Milwaukee to transfer schools, I lost touch with her. You know, it was the stone age – before their was Facebook or Myspace. We reconnected through the magic of the internet, and I learned that she is working on moving her family to a gluten-free diet because of her daughter’s Autism. This is her story.