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November 11th, 2012 | Pumpkin Spice Chai Cupcakes (gluten free)

It’s no secret that I love pumpkin everything. I had a craving for pumpkin cupcakes. And then I thought to myself, while sipping some tea… Pumpkin spice chai cupcakes!!! I have to admit that I was inspired by one of my favorite teas, pumpkin chai by DavidsTea, when creating this recipe. For a non-gluten free version, just take out the xanthan gum and use regular flour. It should work just the same!

Pumpkin Spice Chai Cupcakes


• 1 1/2 c gluten free all purpose flour
• 1/2 c brown sugar
• 1/2 c sugar
• 1 c and 1.5 tbsp pumpkin purée
• 1/2 c butter, softened
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 1 tsp vanilla
• 2-3 large eggs
• 1 c milk


1. Mix all ingredients together, dry first then wet, in a large bowl. Line your cupcake tray, fill them 3/4 the way. Preheat oven to 325F and cook for 25-35 minutes.

Chai Buttercream Frosting


• 4 c icing sugar
• 1/2 c vegetable shortening
• 4 tbsp milk
• 1 chai tea bag


1. Heat some milk in a glass and steep the tea for 6-10 minutes (if you want a strong chai flavour I recommend using two tea bags and steeping a little longer).

2. Measure out 4 tbsp of the chai/milk and mix it together with the other ingredients using an electric blender. If you don’t have an electric mixer, a hand mixer will work as well.

I garnished the cupcakes with crush walnuts and milk chocolate. The cupcakes were a little dense, but I (as well as everyone else) really liked that about them. Enjoy!! :)

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November 1st, 2012 | Pumpkin spice scones (gluten free)

Now  that I’m gluten free whenever I go to any coffee shop I’m always tormented by all the seasonal treats they have. Fall is my favourite season due to my love for fall fashion, the weather, and pumpkin. I love me some pumpkin. Starbucks in the fall is the worst. Pumpkin scones. It breaks my heart staring at those little darlings in the glass window. So I decided to take a stab at adapting my gluten free  lemon orange and cranberry scone recipe and turn it into a festive fall treat. It took a few times to get all the measurements worked out because of the pumpkin puree throwing off the texture of the dough, but I finally nailed it.


Gluten Free Pumpkin Spice Scones


• 2 c + 3 tbsp all purpose gluten free flour
• 1/4 c white sugar
• 3 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp xanathan gum
• 1/2 tsp salt
• 1 c cold butter
• 1/3 c milk
• 1 tsp vanilla
• 1/2 c pumpkin puree
• 2 eggs
and then add an additional:
• 1/2 nutmeg
• 1/2 tsp cinnamon
• 1/4 ginger
• 1 tsp pumpkin spice


1. Pre-heat oven to 425F

2. Mix the dry ingredients for the scones together in a bowl, including the cold butter. Add the pumpkin puree and wet ingredients and mix again. Roll out the dough to your desired thickness and cut into slices. For extra fun, use cookie cutters.

3. Use a non stick baking pan or cover one in tin foil. Bake the scones for 15-18 minutes, until golden brown.

4. Set aside and let them cool, it’s time to make the icing!



White Icing:

• 1 c + 2 tsp icing sugar
•  2 tbsp milk

Spiced Icing:

• 1/2 c icing sugar
• 1 tsp milk
• 1 tsp pumpkin spice
• an additional 1/4 tsp cinnamon


1. Mix each icing in separate bowls.

2. Once the scones are cooled, pour the white icing over first and let them sit for a bit. If it’s messy, don’t worry I think it looks better that way!

3. Drizzle the spiced icing overtop and then lightly dust the top of the scones with pumpkin pie spice if desired.

Makes 12-18 scones, will stay fresh for up to 5-7 days refrigerated.

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October 2nd, 2012 | Creamy Pumpkin Ice Cream

We got a new ice cream maker. I’m in love. I’m dreaming up of all sorts of different weird flavours I want to try, but with fall here I decided to be a little festive for my first go at our new toy and made a pumpkin pie ice cream. It was really easy to make, I know everyone’s ice cream maker is probably different so I’m just going to go a head and tell you what I did. You may need to adjust a few things depending on your machine.

Creamy Pumpkin Ice Cream


• 3 C Milk
• 1 C heavy cream
• 1 tsp vanilla extract
• 1 C brown sugar
• 1 3/4 C pumpkin puree
• 1 tsp pumpkin spice

plus an additional
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1 1/2 tsp cinnamon


1. Mix all the ingredients into a large bowl, then poor slowly into the ice cream maker. Mine took about 25 minutes to make.

2. My ice cream maker makes it more like a soft-serve, so I froze it for about an hour before serving. Garnish with a cinnamon stick, whipped cream and pumpkin spice!

If you want to you can add in cookie bits or graham crackers at the last 5 minutes to add a ‘pie crust’ flavour. For the gluten free, I found a g.f. honey & graham wafer in my local grocery store. You can also use ginger snaps. For a lactose free version, just use 4 C lactose free milk and take out the cream.

Don’t forget to enter the shabby apple giveaway!

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August 7th, 2012 | Matcha Mango Pineapple Smoothie

Welp, I’ve been eating mushy food all week because of my accident. At first, I couldn’t really open my mouth. And now while I can do this, I still can’t chew because my teeth are still really soar and tender. Mashed potatoes, rice pudding, squash, canned tuna, smoothies, apple sauce, you name it. This has been a miracle worker in my mush-diet which would often leave me feeling hungrier than before. It’s been a favourite recipe for a long time and is usually a part of my morning routines I’ve been meaning to share it for months now.


It’s no secret that I’m a fan of tea, and matcha green tea has quickly become one of my favourites. I love experimenting with it in foods and baked goods. I decided to try my hand at making a matcha smoothie, and the results were ah-mazing.


This is such a great recipe to wake you up and energize you for your day. Matcha green tea is so heathy for you. One glass is equivalent of 10 glasses of green tea in terms of antioxidant content and nutritional value. It’s a cancer fighting, fat burning and metabolism enhancing machine loaded with vitamin C, Chromium, Zinc, and Magnesium. It will also help your body fight against any viruses and bacterias and lowers cholesterol and blood sugar. It’s also known to enhance moods and aid in concentration and alertness.


So let’s hop to it!


Matcha Mango Pineapple Smoothie


• 1.25 tsp matcha green tea (I use DavidsTea’s Matcha Matsu)
• 1 scoop protein powder
• some honey
• 1 c frozen mango chunks
•  1 tbsp pineapple juice
• 1 c pineapple
• 1/2 to 1 c water (depending on how thick you like your smoothies)


1. If you’re using fresh fruit, chop it all up then toss it all in a blender! Done!


Easy peasy, right?! It’s sooo delicious. Promise.

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June 9th, 2012 | Things that remind me of summer: Tea Sangria

One of my favourite parts about summer is a glass (or a pitcher ;D) of ice cold sangria on the patio. Last Sunday Beth & Di came over for some yummies and girlie movies. We made a red sangria using Cupcake Vineyard’s Red Merlot, DavidsTea’s pink flamingo, fresh fruit and orange rum.  Yum yum yum!

Incase you’re curious, here’s the recipe for how I made it:

Tea Infused Sangria


• 5-8 tsp tea (I used Pink Flamingo from Davids) steeped in 2c water
• 1 bottle red wine
• loads of fresh fruit & ice cubes
• 1/2 c orange rum or tripple sec
• 1/3c club soda to add some fizz


1. Steep your tea, combine, stir and enjoy!

Tea infused sangria just might be my new favourite thing! It adds some really interesting flavour. I think I’m going to try to make a white wine sangria with swampwater from DavidsTea next, or just some with a traditional orange pekoe.

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