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March 19th, 2015 | Goodbye Miss Kait Online, Hello Teacups & Things!

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We’ve moved!!

 

Incase you haven’t noticed, it’s been quite dead around here the past little while. (Okay, a long while…) The reason for this is because I found myself feeling uninspired by my blog; it simply wasn’t me anymore. So I decided to rebrand! If you still want to follow me, please head on over to my new blog Teacups & Things! Miss Kait Online will remain up for a while until I move over some worthy posts, and to redirect people. But this is the last update you’ll see here so please bookmark the new blog and update your RSS feeds!

I realize I may loose some of you along the way, and that’s okay. It’s be swell and I appreciate you taking interest in my little corner on the web and do hope you will join me over at the new blog. See you there!!

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May 17th, 2014 | Gluten Free Banana Bread with Preloved Toronto

Gluten-free banana bread with walnuts - Miss Kait Gluten-free banana bread with walnuts - Miss Kait IMG_0090 Gluten-free banana bread with walnuts - Miss Kait Gluten-free banana bread with walnuts - Miss Kait Gluten-free banana bread with walnuts - Miss Kait IMG_0017 Gluten-free banana bread with walnuts - Miss Kait Gluten-free banana bread with walnuts - Miss Kait Gluten-free banana bread with walnuts - Miss Kait Mmmm banana bread. A few weeks ago, I got together with Preloved to test out some of their home goods. (I spy some aprons, place mats, and a wicked quilt in the photos above!) I have to admit it… I’m actually kind of in love with their vintage styled aprons. If you follow me on instagram you probably noticed the #ApronOfTheDay series I’m posting… I promise its leading somewhere. Somewhere with free things. For you. So keep an eye out for that!  Anyways, we spent the day baking banana bread, and I adapted this recipe into a gluten free friendly one! This is seriously the best banana bread I have ever had. Enjoy folks!

Walnut Banana Bread (adapted from Julia’s Album)

Ingredients
• 3 ripe bananas, smashed
• 1/3 cup melted butter
•  3/4 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 1/2 cups gluten free all-purpose flour
• 1/2 tsp xanthan gum
• 1 /2 cup walnuts
• 1/4 cup milk • salt

Method 1. Mix together mashed bananas and butter in a large bowl. Add sugar, egg and vanilla. Add baking soda, salt. Mix in the flour and xanthan gum then milk. Finally, add the chopped walnuts and mix. Do not over mix, batter will be lumpy.
2. Cover your pan with tinfoil, shiny side down, and butter. Pour the batter into the pan and sprinkle more walnuts on top. Bake for 1 hour at 350F.

Happy baking!

Posted in Food, Gluten Free2 Comments

May 12th, 2014 | Shop Local: Pineapple Street

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Pineapple Street

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Pineapple Street

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Alright, trying something new here. I love supporting local businesses anywhere I go, so I’ve decided to start showcasing some of my favourite hidden gems here! First up, Pineapple Street! For those of you who live in or around the Greater Toronto area, this is the first of two new shops courtesy of Michael Penny of Penney & Co! Michael is the owner and has quite an extensive resume. He is an interior designer, the former style editor of House & Home Magazine and is a regular guest on The Marilyn Denis Show. Pineapple Street is a fun place and I think it might be my new favourite store. I mean, just look at all that amazing Rifle Paper Co stuff!! Pineapple Street now homes all of the gift, home, floral and stationary products that you used to find at Penney & Co. and then some. It’s located in Durham Region in the heart of downtown Whitby.

Hours:
Tue – Fri: 11:00 am – 6:00 pm
Sat: 11:00 am – 5:00 pm

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March 8th, 2014 | Donut Worry, Be Happy (Gluten-Free Donuts)

Target donut coffee mug | Miss Kait Online

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One of the biggest problems about going gluten free is not being able to enjoy a donut with your coffee. Seriously, if you have  a sweet tooth like I do it’s pure torture, especially when you’re out and about and at a coffee & donut shop. Donuts are becoming the next big thing in the baking world and I’ve always wanted to try making some gluten free ones. My mom got me a donut tray for Christmas and I finally was able to put it to good use!

It’s no secret that I love tea too. I really wanted to try something different with my donuts (go big or go home right?!) so I decided to infuse them with tea! I used DAVIDsTEA’s Strawberry Shortcake tea but this recipe would seriously work with anything, even matcha. I’m either going to try it with their Coco Chai Rooibos tea next or Matcha Matsu.

I’m also kind of obsessed with this donut love mug from Target. How cute is it?! I think it’s from their Valentine’s collection, so I’m not sure if it’s still available.

I also created this recipe as a part of a contest that DAVIDsTea is running in collaboration with Snapguide. To see step by step photos and instructions you can go here, otherwise follow the recipe below! (edit: I ended up placing 3rd! Big surprise! A huge thanks to DAVIDsTea & Snapguide for hosting this contest!!)

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Gluten free tea infused donuts | Miss Kait Online

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If you are making this recipe not gluten free, simply use regular flour and do not use the xanthan gum. You could also easily make this recipe vegan friendly by using soy milk and egg substitutes! :) happy tummies all around!

Gluten Free Tea Infused Donuts

Ingredients

• 3 Cups Gluten free flour

• 2 Cups White sugar

• 4 Teaspoons Baking powder

• 1 Teaspoon Salt

• 4 Large eggs

• 1 Teaspoon Vanilla extract

• ½ Cups Oil

• 2 Cups Milk

• 2 Teaspoons Loose tea leaves

• ½ Teaspoons Xanthan gum

Method

1. In a medium sauce pan heat the tea leaves and milk for 7-10 minutes on low-medium heat while stirring. Mix dry and wet ingredients separately then combine.

2. Lightly grease the pan using either butter or oil. Bake at 350F for 10 min or until golden brown. Set aside to cool.

3. To create the icing, simply mix together 1tsp vanilla extract, icing/confectioners sugar and water until you reach your desired consistency. You can also add things like fruit puree and chocolate to flavour your icing. You could even use tea as well! The possibilities are endless.

4. Once the donuts are cool, dip one side in the icing and add any decorations. Wait for the icing to set and enjoy!

 

Posted in Dessert, Food, Gluten Free4 Comments

March 6th, 2014 | Lemon & Nut Basmati Rice Bowl

The avocado addiction continues. (Actually, I don’t think it will ever end. Avocados are my favourite and I’m always trying to find new ways to enjoy them.) But this time, I’m not putting it between to pieces of bread. Basmati rice is another favourite of mine. I love its distinct taste compared to other types of rice. It’s considered to be the ‘supergrain’ of rices.  Energy gained from eating it is released at a steadier and slower rate due to its low-medium glycemic index. This also makes it a great choice for those who are diabetic. It also has all 8 essential amino and folic acids and is low in sodium. The more you know!

This recipe is pretty simple and doesn’t take very long as well. The longest part is cooking the rice (which doesn’t even take very long) and then I just do everything else while its cooking. It’s great for lunch.

 

Lemon & Nut Vegetarian Basmati Rice Bowl

Ingredients

• 2 lemon wedges
• Sun sprouts
• Tamari sauce (gluten free)
• Basmati rice
• Avocado
• Dried basil, sage, oregano
• Crushed nuts (I used walnuts and pecans)

Method

1. Follow the directions on the packaging for the rice for one serving & cook per instructions. (Or follow the instructions here.)

2.  In a separate bowl, mix together some tamari sauce and soy sauce. I realize tamari sauce has a bit of soy sauce in it, but I personally find it not strong enough so I like to add a little bit of extra. I’d say probably about 1-2 tbsp of tamari and 1-2 tsp of soy sauce depending on how much sauce you’d like/how many servings you’re making. I usually just eyeball it.

3. Next add in however much spice you’d like – I use around 1/8th of a tsp. Plate the rice, avocado, sprouts and nuts and then the sauce and mix it together. Super easy!

 

I wish I could give more exact measurements, but I seriously just usually eyeball this one or judge it by taste depending on how hungry I am and how much rice I use. It really is a yummy dish though!

 

Happy eating! :)

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