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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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February 25th, 2013 | Gluten Free Chicken Club Pizza

Before going gluten free I rarely ate foods like sandwiches, burgers, cereal, pizza and other normal bread products. Now I find myself craving them all the freaking time. I have never really found or made a gluten free pizza crust that I’ve liked until recently. I’d still like to figure out how to make one for myself, but for now Udi’s will do.

This doesn’t take long at all to prepare or cook, especially when you’re working with a pre made crust like I usually am. Not to mention its one of the best pizza flavors I’ve had in a while. It’s especially god with a creamy garlic dipping sauce.

Chicken Club Pizza


pesto sauce
• mozzarella, feta and goat cheese
• 1 cup spinach
• red onion
• bacon strips, cooked
• 1 boneless chicken breast, cooked


1. Cook your chicken and bacon first. (We cooked our chicken just in a pan, covered with tin foil and in a little bit of water at 400F in the oven.)  Wash and chop up the veggies and set aside for now.

2. Drain some of the oil from the pesto sauce, then spread it all over your favourite gluten free crust as thick as you’d like.

3. Add the mozzarella, it will be your base cheese. Layer on the veggies, then feta, goat cheese and meat. Follow the cooking instructions on the package of your crust. Udi’s only takes 8-10 minutes.


If anyone has tried any amazing gluten free pizza crust recipes I’d love for you to share them with me!

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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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December 31st, 2012 | Pink Champagne Ice Cream

Oh my it’s been a while! My laptops battery.. um kinda exploded. Inside my laptop. But I got a new battery for Christmas and I’m back in business!  So expect a few belated holiday-themed posts in the next week or so. I hope you all had a wonderful Holiday! With the New Year right around the corner I thought I’d share my pink champagne ice cream recipe – it’s one of my favourites.

Pink Champagne Ice Cream


• 1 cup finely chopped strawberries
• 1/2 cup puree strawberries
• 3 cups milk (I used lactose free)
• 2 tbsp cream (again, lactose free)
• 1 cup sugar
• 1 cup + 2 tbsp pink champagne
• 1 tsp vanilla


1. Boil about half a bottle of pink champagne. (Alcohol doesn’t freeze, this will help remove some of the alcohol.)

2. Combine all the liquid ingredients into a large pitcher and stir. Add the sugar and puree and stir again. Slowly pour the mixture into your ice cream maker. and the sugar into a large pitcher and stir.

3. My ice cream maker takes about 20 minutes, at the last 5 minute mark add the chopped strawberries. It should be a soft-serve consistency when done. Put it into a freezer safe container and freeze for at least 30 minutes before serving.

Happy New Years everyone!

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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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