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Archive for March, 2014

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!


Posted in Dessert, Food, Gluten FreeComments Off on Donut Worry, Be Happy (Gluten-Free Donuts)

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


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


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! :)

Posted in Food, Gluten FreeComments Off on Lemon & Nut Basmati Rice Bowl

March 5th, 2014 | Treasury: The Purple Rock

Minimalist Huge Raw Amethyst…


Natural Amethyst Healing Sto…


Crinkle scarf, silk chiffon …


Royal Albert “February&…


Plum Turban Headband, Thin C…


Purple tones mulberry paper …


Hydrate Facial Toner. Rose W…


Tissue Tassel Garland in Orc…


Tea Tree Antibacterial HAND …


Sleep Mask Cat


rose hair wreath / lilac pin…


Gypsya Case – 32


ANN Off white Textured cable…


Long violet scarf with fring…


Amethyst Gemstone with Airpl…


Violet Rose Salt Soap Made W…


Last month was my birthday. I turned 26. Pretty scary right? I got spoiled rotten (a lot of Kate Spade came into my life), and was reminded again just how wonderful my friends & family are. They all went out of their way to surprise me and made my birthday magical. I love my birthstone so much. The amethyst is just so pretty and can have such unique tones. I was feeling a little inspired by it so I created this treasury! I think I might do one for each month’s birthstone this year. Enjoy & happy March!

Posted in Etsy PicksComments Off on Treasury: The Purple Rock