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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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April 28th, 2013 | Avocado Bagel Sandwhich

Avocado’s are one of my favourite things on earth. Bagel’s have always been my weakness. Ever tried a gluten free bagel? Yeah they suck. Until I met Udi’s. It’s really nice to finally be able to enjoy a good bagel again. Their breads and pizza crust are pretty good too! (Homemade bread is of course better.. but I’m lazy and don’t have a bread maker.) I’ve recently started playing around with avocados a little more. I just loveeee them.

This sandwich though is easily one of my new favourites. It’s nice and easy and so yummy. Toasted bagel, avocado, lettuce, tomatoes and cream cheese. Bam. Party in your mouth.

I’m also finding myself strangely addicted to almond milk lately. So. Good.

Today I went to a little event in Toronto called the Gluten Free Garage. It was my first year going, (I had to work last year boo) and it was a lot of fun. There is a ton of different vendors with samples and it’s a great way to find new products for yourself. It’s also pretty educational too!

One thing though that really caught my eye though was a company called Nutrilish who is going to be coming out with a monthly box subscription of gluten free products. (So it’s kinda like glymm box, birchbox, juelp box etc. but with gluten free food!) I’m so excited for it to launch. One of the hardest things about going gluten free is there is a lot of products out there that aren’t too great, and its a continuos struggle for me to find new GOOD gluten free products.

Also remember how in my last post I was so excited that it was getting warmer? Well two days after I posted that it snowed haha. Silly Canada. But it was 20C today and it was wonnnnnderful. Hopefully it stays around this time.

Oh and one more thing! Something really cool about the feedly app for google chrome – it adds this little icon to the bottom right hand corner of your browser so you can easily add blogs/rss feeds to your feedly list! (read more about feedly here)

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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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