Iced Coconut Chai Tea Latte

with the entrance of spring comes lovely green leaves, beautiful bird songs, playing with bubbles in the sunshine, iced cold drinks....

i love a steaming hot cup of coffee and do indulge in a cup of half-caff every morning (and a sincere thank you to easy eats for saving one of my simple pleasures), but there's something about icing up a drink that's typically hot that makes it seem extra special.

before bidding farewell to milk-drinking, i used to love ordering chai tea lattes. the comfort of all of those heart-warming spices... not only do they taste delicious, but even the smell of the sweetened drink is divine. which of course leads me to one of my favorite (and healthier) cow's milk alternatives, coconut milk. the canned kind with all of that beautiful cream on top. and with a little natural agave nectar to be just a bit kinder to your blood sugar... a seriously delightful treat.

Iced Coconut Chai Tea Latte

1      chai tea bag (decaf, if desired)

1      cup very hot water

2      tablespoons agave nectar

Ice

2/3   cup canned coconut milk, well-stirred

Steep tea bag in hot water for 5 minutes. Remove and discard bag; allow tea to cool a bit. Stir in agave nectar. 

Pour mixture over 1-2 glasses of ice. Stir in coconut milk, either half per 2 glasses or all in one.
Yield: 1-2 servings. 

PRINT THIS RECIPE

Maui Mango Cheese Blintzes

i've been sitting on this post for about a week now. recipe, food prep, photo, all of it, has been done this whole time. i've just been waiting for the right words to come to tell of fond memories of a delicious breakfast in maui with my husband, when we lived in hawaii for a while.

truthfully, right now, all of my creative energy is being sapped by a tiny, growing person in my belly. yes... our second child is on its way. i had high hopes and big plans of ways to share the news on the blog. just like i knew i wanted to share this recipe too. just didn't really plan that they'd go together.

but sometimes, it is what it is and life happens. and sometimes it's nice to step back and let the energy flow to the most important things.

Maui Mango Cheese Blintzes 

Crepes:

1            cup (about 140 grams) kumquat's all-purpose flour

1            tablespoon sugar

3            large eggs

1            cup milk

3            tablespoons canola oil

1/2         teaspoon vanilla

1/8         teaspoon salt

Extra oil for brushing skillet

Filling:
1             cup cottage cheese
4             ounces cream cheese, softened
1/3          cup coconut sugar
1             teaspoon vanilla
1/4          teaspoon ground cinnamon
butter

Mangoes:
1             cup coarsely chopped fresh mango (*ripe champagne mangoes, if you can!!)
1             teaspoon coconut sugar
 Grade B Maple syrup

For Crepes:

Combine flours, sugar, eggs, milk, 3 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 12-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/2 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

For Blintzes:
Combine cottage cheese, cream cheese, coconut sugar, vanilla, and cinnamon. Spoon 1/4 cup filling into a crepe. Roll crepe up like a burrito. Melt a bit butter in a large skillet; cook filled crepe, seam side down for 1 minute, or until just browned. Turn and cook an additional minute or until browned. Add a bit more butter and continue with remaining filled crepes.

For Mangoes:
Combine mango and coconut sugar; spoon mixture over cooked blintzes. Serve with maple syrup, if desired.
Yield: 4 servings.

PRINT THIS RECIPE

Gluten-Free Ratio Rally: Salted Caramel Brownies

it is once again time for the gluten-free ratio rally... 

i thought i may have to sit this one out because of too many other plates spinning right now, but how can i pass this month's theme up... brownies! i mean, really, how can i not make time for brownies?!

  this time of year chocolate seems to burst onto the scene just like the dogwoods and tulips. i must admit i love all of the chocolate flavor combinations that are so prevalent at easter... chocolates stuffed with marshmallows, caramels, peanut butter, mint. it's hard to choose. but, most definitely, one of my favorites is chocolate and caramel. throw a little coarse salt on top and i'm sold.

i suppose this month's theme is a nod to ruhlman and his ratios, because of the fact that he has no brownie ratio. so we're left to determine our own. this is a favorite brownie of mine that seems to work really well with most every add-in i've decided to add in. not too cake-y and not too dense, it's really just right.

my ratio turned out to be: 

1 part flour : 1 part melted chocolate : 1.5 parts egg : 2 parts sugar : 3 parts butter

Salted Caramel Brownies

3/4  cup butter
4     ounces bittersweet chocolate (60 percent cacao), finely chopped
3     large eggs
1     cup sugar
1/4  teaspoon salt
1     teaspoon vanilla extract
120 grams (about 3/4 cup plus 2 tablespoons) kumquat’s all-purpose flour
40   grams (about 1/2 cup) dark cocoa powder
20   caramels, quartered
Coarse salt (i used pink himalayan salt)

Preheat oven to 350°F. Line a 9-inch baking pan with parchment paper.

Heat the butter and bittersweet chocolate in a medium bowl in the microwave on HIGH for 30 seconds; stir well. Heat for an additional 30 seconds on HIGH; stir well until melted. Set aside.

Beat the eggs, sugar, and salt on high speed with a standing or electric mixer for 3 minutes, or until light and fluffy. Stir in the vanilla. Stir in the chocolate mixture, flour, and cocoa powder. Fold in caramels.

Pour the mixture into the prepared baking pan, and bake for 26 minutes, or until the edges are done and the middle is just set. Sprinkle with coarse salt.
Yield: 9 to 12 servings.

PRINT THIS RECIPE

thanks to mary fran of frannycakes for organizing us all this month... be sure to check out all of the divine gluten-free brownies!

adina from gluten free travelette made chocolate brownie pie with orange zest

angela from angela's kitchen made gluten & dairy free cream egg brownies

brooke from b & the boy! made triple chocolate brownies
caitlin from {gluten free} nom nom nom made peppermint brownie bars

caleigh from gluten free[k] made white chocolate and marshmallow brownies
caneel from mama me gluten free made triple chocolate brownies

charissa from zest bakery made slutty gluten-free brownies

claire from my gluten free home pb&j brownie whoopee pies
claire from this gluten-free life made st. patty's day marshmallow swirl brownies
erin from the sensitive epicure made mexican cocoa brownies with an almond & pepitas crust

heather from discovering the extraordinary made nutmeg blondies

irvin from eat the love made blueberry citrus marble brownies
jean from gluten-free doctor recipes made blue ribbon brownies
jenn cuisine made grain free brownies with no-bake ricotta cheesecake cream
jonathan from the canary files made vegan marbled banana walnut brownies 

karen from cooking gluten free! made chewy crackled top brownies with raspberry puree

mary fran from frannycakes made hazelnut (nutella) brownies
morri from meals with morri made oaxacan brownies & mesquite cacao blondies
~mrs. r from honey from flinty rocks made black bean s'more brownies

pete and kelli from no gluten, no problem made caramel mexican chocolate mesquite brownies

rachel from the crispy cook made co-co nut-nut blondies

shauna from gluten-free girl made gluten-free brownies
tara from a baking life made mint chocolate flourless brownies
tr of no one likes crumbley cookies berry fudge brownies