About Jesicakes

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A BFA Painting and Drawing graduate gone cookie designer and decorator.  I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.
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Monday, August 19, 2013

Go-to: Cookie Cutter Sugar Cookies

Before the new year, I posted in my opinion, the best chocolate sugar cookie recipe.  It is my go-to for chocolate dough, and while I love how the colors pop off the darker base, sometimes I also crave the classic sugar dough taste.  I have been working on getting this recipe just right, since it's such a staple for my decorating, and I think I finally got it!  Easy to roll out, cut easily, hold their shape...everything you want from a cookie you're going to decorate.

Go-to Cookie Cutter Sugar Cookies
Recipe a Jesicakes Original
Makes about 2 dozen 4" cookies
Print Recipe
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 1 cup sorghum flour
- 1 cup brown rice flour
- 2/3 cup tapioca flour
- 1/3 cup white rice flour
- 3/4 tsp xanthan gum

Wednesday, August 7, 2013

Go-To Gluten Free Pie Crust

Summer is the perfect time for fresh fruit pies.  Especially fruits like peaches or berries which are in season.  I have to admit, I was intimidated by the idea of making a pie crust gluten free.  Pie crust can be very unforgiving.  There's a lot that can go wrong, and it typically doesn't like to be rerolled if you mess up.  But intimidation is not a good enough deterrent!  Too my surprise this turned out great on the first try!  Just a hint of sweetness, flaky, buttery but not oily, crispy edges yet not dry.  It's the best all-purpose gluten free pie crust - great for sweet pie or for more savory I'd just leave out the sugar.  It's also very easy to work with and roll out.  So go pick up some fresh summer fruit and this will be your go-to pie crust!

Go-To Gluten Free Pie Crust
Recipe a Jesicakes Original
Makes a double pie crust
Print Recipe
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 3 Tbsp sugar
- 1 1/2 tsp salt
- 1 cup butter (2 sticks, cold, cut into pieces)
- 3 Tbsp shortening (1.5oz)
- 5 Tbsp ice water
- 1 Tbsp lemon juice