Roo's Casa

Polishing Silver- Naturally
July 30, 2015, 8:48 pm
Filed under: Uncategorized

You can use toothpaste and rub on the tarnished silver.

You can boil 1 liter water, 1 tbsp. baking soda and 1 piece of tinfoil. Place the item into the water for about 10 seconds and then take it out with tongs. Rinse as needed.


Gluten-Free Sugar Cookies
July 30, 2015, 8:42 pm
Filed under: Food, Gluten Free, Recipes

We loved these cookies.  These cookies will harden by the next day, so roll the dough thicker if you want a softer cookie.


1 cup rice flour

1/2 cup tapioca

1 cup cornstarch

1 tsp. baking powder

2.5 tsp. xanthan gum

1 tsp. salt

1 cup sugar

1 cub butter

1 egg

2 tsp. vanilla

1/4 cup powdered sugar* save for kneading into the dough at the end


Mix the rice flour, tapioca, cornstarch, baking powder, xanthan gum,  and salt. In the mixer, cream the white sugar and butter. Beat in 1 egg and 2 tsp. vanilla.  Then add in the dry ingredients. Remove the dough from the mixer and knead in 1/4 cup powdered sugar or enough to make the dough workable. Roll the dough out to about 1/8 inch thick (I like it thicker).  Use cookie cutters to cut out shapes and place onto a baking pan. Bake at 350 for about 9 minutes. I also like to sprinkle sugar on top before baking.

CI GF Lemon Pound Cake
April 20, 2015, 12:06 am
Filed under: Gluten Free


We made this pound cake tonight and it was delicious!  I make half of the recipe and that was the perfect amount for our family of four.  The only thing I didn’t like about this recipe is that you have to make the CI flour ahead of time.  I prefer to mix up the day that I bake.

Here is a link to the recipe: Gluten Free Mom

Here are the measurements for half the recipe:

1/2 cup + 8 tsp + 2 Tbsp. of CI flour mix

1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. xanthan gum

1/2 cup + 2 Tbsp sugar

1 Tbsp lemon zest

1/2 Tbsp lemon juice (I used a whole tablespoon)

2 eggs

2 oz. cream cheese (I used whipped cream cheese- 5 1/2 Tbsp.)

3/4 tsp. vanilla

4 Tbsp. melted butter


Mix the wet ingredients and pour into the dry ingredients.  Blend them together well.

Bake at 350 in a loaf pan for 15 minutes. Turn down the heat to 325 and continue to bake for 30 minutes.  I thought the cake was a little dry and so I would decrease the time even more next time.

Glaze the cake with 1/4 cup powered sugar with 1 tsp. lemon juice. I had to add a bit of water.

Gluten-Free “The Chewy” Chocolate Chip Cookie
January 5, 2015, 2:38 am
Filed under: Food, Gluten Free, Recipes

I loved this cookie.  This is our new chocolate chip cookie recipe.

from: Alton BrownDSC01142







* I made half of the recipe (written in red)

8 oz. butter [4oz.]

11 oz. brown rice flour (2 cups) [1 cup]

1.25 ounces cornstarch (1/4 cup) [2 tbsp.]

1/2 oz. tapioca flour (2 tbsp) [1 tbsp.]

1 tsp. xanthan gum [1/2 tsp.]

1 tsp. kosher salt [1/2 tsp.]

1 tsp. baking soda [1/2 tsp.]

2 oz. sugar (1/4 cup) [2 tbsp.]

10 oz. light brown sugar (1 1/4cups) [1/2 cup, plus 2 tbsp.]

1 whole egg [whole egg yolk, plus half an egg white- separate the egg and put in the yolk, then stir up the white and add half of it]

1 egg yolk [see above]

2 tbsp. whole milk [1 tbsp. cream]

1.5 tsp. vanilla [3/4 tsp. vanilla]

12 oz. chocolate chips [eyeballed it]


1.  Melt the butter in a saucepan.  Remove from heat.

2. Add in the sugars to the butter.  Add in the rest of the wet ingredients.

3.  Mix the dry ingredients in a different bowl.

4.  Pour the dry ingredients into the wet ones and mix for 1 minute. I did not have a mixer, so I had to mix by hand.

5.  Refrigerate the dough for at least an hour.  I left mine in the refrigerator and went to the movies.

6.  Scoop out 1 tbsp. balls and bake at 375.  The first batch was baked for 14 minutes, which was too long for my oven.  The second batch was baked for 10 minutes and still a little too long.

We loved these cookies and plan to make them again!

Gluten-Free Brownies
January 3, 2015, 9:52 pm
Filed under: Gluten Free, Recipes


We made this simple recipe over Christmas and thought it was okay.  The taste was much better on the second day and so we might repeat it if we need a brownie recipe.

*recipe from Gluten Free Girl

4 oz. butter

2 oz. unsweetened chocolate

1 cup sugar

2 eggs

1 tsp. vanilla

100 grams teff flour (or 1 cup minus 2 tbsp.)

2 handfuls chocolate chips

Preheat oven to 350.

1.  Melt the butter and chocolate.

2.  Add in the sugar (recipe said to dissolve it, but I couldn’t get it to).

3.  Add in eggs and vanilla.

4.  Stir in teff and stir for a minute.

5.  Stir in the handfuls of chocolate chips.

Bake the brownies for 20-25 minutes.  *The only thing I did to prepare the pan was spray it with Pam.


Chocolate Mousse (GF)
January 3, 2015, 9:15 pm
Filed under: Food, Gluten Free, Recipes

*Kids liked it.  Might be better with some brownies?

Recipe from









1.  Melt 8 ounces of chocolate chips with 6 tablespoons of water mixed in with the chocolate in a double boiler.  (I did 1/2 of the recipe and didn’t have a scale and so did 8 tbs. chocolate chips with 3 tablespoons water).

2.  Once the chocolate is melted, mix in 2 tsp. vanilla (1 tsp. if doing half)

3.  Let the chocolate mixture cool.

4.  Whip up 2 cups of whipping cream with 1/4 cup powdered sugar. (for half do 1 cup whipping cream and 2 tbsp. powdered sugar).

5.  Gently blend the chocolate mixture into the whipped cream and serve.


Mariellen’s GF Pumpkin Muffins
December 30, 2014, 9:29 pm
Filed under: Gluten Free, Recipes


1.75 cups brown rice flour

1/4 tsp. baking powder

1 tsp. baking soda

3/4 tsp. sea salt

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 cup agave (or sugar if you eat it)

1/2 cup vegetable oil (or coconut oil)

1/2 cup cold water

2 eggs, beaten

1 cup pumpkin


Preheat oven to 350.

In large bowl combine the dry ingredients. Add in the wet ingredients.  Beat well.  Fill muffin paper cups and bake for 30 minutes (my oven was about 25 minutes). Makes about 15 regular sized muffins.