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

Target donut coffee mug | Miss Kait Online


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!!)


Gluten free tea infused donuts | Miss Kait Online


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


• 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


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!


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July 9th, 2013 | Pink Lemonade Cupcakes

I needed to make a lot of cupcakes for work (two batches!) so I cheated a bit and used two Betty Crocker’s gluten free cake mix for these puppies and altered it. They still turned out really tasty. I wanted to do a summer-y flavour so I decided on vanilla and chocolate pink lemonade cupcakes!


Strawberry Ice Cream


1. Betty Crocker’s golden gluten free cake mix, prepared to instructions but use lemonade instead of water, then add 1 extra egg and 1 tsp maraschino cherry juice.

2. For the chocolate batch, add an additional tbsp of sugar and 4 tbsp cocoa powder.


• 1.5 cup vegetable shortening

• 6 cups icing sugar

• 3 tsp pink lemonade concentrate

• 1 tbsp juice from a jar of maraschino cherries

• 1 tsp vanilla extract


1.  Blend the icing using an electric or hand held mixer. Garnish with a cherry & straw.

I was going to do tiny umbrellas too but didn’t have any so I used these little flags I got from Michael’s a while ago that were on sale.

Although it was a bit time consuming because I made two batches, this recipe is actually pretty easy. I really really loved these cupcakes (I might of had 6 in one day), and so did everyone at work so that’s a plus too!! :)

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May 17th, 2013 | Strawberry Ice Cream

My ice cream maker is god. I swear. Strawberry ice cream has always been one of my favourite flavours.. but I have a problem with the store bought kind (aside from the lactose). You see, I hate fruit chunks in store bought things. The berries in yogurt and ice cream are always gooey and soggy and stringy… gross!! It just really bothers me. For the longest time I wanted to chalk it up to frozen fruit that they’re using… but when I make smoothies and homemade ice cream using that, mine are okay. The chunks stay solid. So needless to say the strawberry ice cream that is in grocery stores I hate. It’s a real pain to find a nice ice creamery every time you want some strawberry ice cream if you’re a weirdo and hate chunks like me!

So I made up this lovely recipe! And since summer is around the corner and it’s starting to get really warm, I thought now would be a good time to share it with you guys. So here it is,  strawberries & cream ice cream, with crushed walnuts!


Strawberry Ice Cream


• 3 cups (lactose free) milk

• 1 cup + 2 tbsp (lactose free) cream

• 1 cup sugar

• 2 heaping tbsp plain greek yogurt

• 3/4 cup strawberry puree

• 1 tsp vanilla extract

• 1 tbsp honey


1. Combine the milk, cream and sugar together in a large pitcher and mix together. Add the yogurt next while continuing to stir, make sure the yogurt gets mixed in as thoroughly as possible. Set aside and create your strawberry puree in a blender. (I like to throw in a little more than a cup of strawberries – frozen or fresh, with a splash of water and blend for about a minute.) Add in the purre, vanilla, sugar and honey and mix again.

2.  Following your ice cream maker manual’s directions, pour the mixture into the machine. While the machine is doing it’s thing, cut up some strawberries in to small bite sized chunks – I used already frozen ones for this because I ran out of fresh ones. Add them to the ice cream about 5 minutes before its done. My machine takes about 25-30 minutes, so I add them around the 20-25 minute mark. At this point you can also add the crushed walnuts, or you can set them aside and just garnish your ice cream with them when you’re ready to enjoy some!

If you don’t have an ice cream maker, here’s a good website with a few different options of how to make ice cream without one.

Also just to let you guys know I decided to go ahead and make a facebook page for the blog! I’d love it if you’d like it (that sounds really weird to me) you can do so here.

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April 2nd, 2013 | jolly jellybean ice cream

I really wanted to make something a little different for easter desert. I hadn’t made ice cream in a while, so I thought mini egg ice cream. But then I thought that was too expected. I sat down with one of my favourite  (sadly retired) spring tea’s, Jolly Jellybean by DAVIDsTea… Jellybeans. Jellybeans!!!!

I was really worried it was going to be too sweet, or just plain weird, but it turned out to be ammaaazing. I’m so glad I went with my gut and took a chance. As always, if you’re lactose intolerant like I am, just use lactose free milk & cream! Easy peasy and super tasty!

Jolly Jellybean Ice Cream


• 3 cups milk
• 1 cup + 2 tbsp cream
• 1 cup sugar
• 2 heaping tbsp plain greek yogurt
• 2-3 tsp agave nectar
• 1 tsp vanilla
• chopped and whole jellybeans


1. Combine all ingredients, except for the jellybeans, in a large pitcher and stir thoroughly

2. Follow the instructions on your ice cream maker, and pour the mixture in! Mine requires adding solid ingredients (ie the jellybeans) at the 20 minute mark/just before the ice cream is done.

It’s amazing how the cream actually soaked up the flavour of the jellybeans too. My ice cream maker creates ice cream similar to soft serve, so I like to pop it in my freezer safe container and freeze it for a bit before serving.

I hope everyone had a wonderful Easter weekend!

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January 7th, 2013 | Gluten Free Peppermint Chocolate Cookies

These cookies are probably the best thing I’ve ever created. Honest. The first time I made them, (for the Santa Clause Parade hehe) they were gone by the end of the day. This recipe makes roughly 2-3 dozen. The second time I made them  I wanted to take them to work. They didn’t make it out my door. I eventually got a batch to work (two actually!), and had a friend who even paid me to make an entire batch for her. They’re actually pretty simple to make and don’t take too much time either.


Gluten Free Peppermint Chocolate Chip Cookies


• 2 1/4 Cup gluten free all purpose flour

• 1 Tsp baking powder

• 1 Tsp baking soda

•  1/2 Tsp xanthan gum

•  3/4 Cup softened butter

• 1 Cup sugar

• 2 Large eggs

• 2 Tsp vanilla extract

• 2-3 Tsp peppermint extract

• 2 Cups chocolate & white chocolate chips

• 4-6 large candy canes, crushed


1. Mix the dry ingredients together in a large bowl. Then add the butter and eggs, mix again. It’s easier to mix the dough with your hands at this point.

2.  Add the vanilla and peppermint extract and mix it really well using your hands. The dough is going to be thick and hard to work with. Add the crushed candy canes and chocolate chips and mix together one final time.

3. Create small dough balls roughly around one inch. Place them on a baking sheet, lined with either parchment paper or tin foil (shiny side down, lightly greased). Spread the dough balls about 1-2 inches apart. Bake for 9-12 minutes at 375F.


Hope you all had a good weekend! :)

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