Vanilla Cinammon Bubble Tea with Almond Milk

I love vanilla, but what a difference it makes when you use the real thing!!! I love fresh vanilla beans… warm, sweet, tropical… and when a good Argentinian friend of mine gave me this lovely Vanilla Comodoro Harney and Sons tea I was a little skeptical about it being decaffeinated, but anyway I love tea and vanilla so I knew I was going to like this wonderful dessert tea. The tea leaves, liquor and  flavor are a little lighter due to the decaffeination process, it’s lovely mild and delicate. While I was looking for my cinnamon sticks I found some tapioca pearls (boba) and I decided to make this tea a bubble tea.

Vanilla Cinnamon Bubble tea

You will need:

1/4 cup boba tapioca pearls per person

1-2 Comodoro Vanilla Tea bags

Half a vanilla bean cut in half, seeds scraped

1 cinnamon stick

1/2 cup water

1/2 cup sugar

Almond milk

 First I cooked the tapioca pearls according to package instructions, If you cannot read them because the whole package is written in Chinese LOL, do the following: measure 2 cups of water for every 1/4 cup of boba into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.

Turn the heat to medium and cook the pearls for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.

 While they are cooking, make a simple sugar syrup to sweeten and preserve them once they are done. Bring 1/2 cup of water to a boil over high heat. Remove and stir in 1/2 cup sugar until dissolved. Set aside to cool.

Vanilla Cinnamon Bubble tea

You can prepare your tea either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the bubble tea. Bring 1 cup of water to a boil. Remove from heat and add the tea bag, vanilla seeds and cinnamon stick. Use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Let steep for 15 minutes and chill.

Once the tapioca pearls are done cooking, drain them from the water and transfer them to a small bowl. Pour the sugar syrup over top until they are submerged. Let sit at least 15 minutes, or refrigerate until ready to use. They are better when used within a few hours of cooking, but will keep refrigerated for several days. They will get hard and crunchy as they sit.

Vanilla Cinnamon Bubble Tea

 Now that you have everything you need, simply pour the vanilla tea into a tall glass and add the pearls. Add the almond milk for a creamy and nutty bubble tea. Sweeten to taste with the simple syrup.


Vanilla Cinnamon Bubble Tea

Gluten Free Shortbread Rosemary Cookies

Give me something I like and I’m done… It will be everywhere, I’ll use it everyday… wear it everyday… I can get pretty annoying… LOL, and that just happened to me with the almond flour, and gluten free mix that I got at Trader Joe’s. This is such a lovely recipe, buttery, nutty and then the fresh rosemary just  hits the spot. Here is what you’ll need:Rosemary Shortbread

Shortbread Dough

1 1/3 sticks unsalted room temperature butter cut into small pieces

1/3 cup granulated sugar

1 cup almond flour

2/3 cup rice flour

1 tablespoon fresh chopped rosemary

Preheat the oven to 325 F

Put the softened butter and sugar into a bowl of an electric mixer fitted with a paddle attachment, work it until soft and combined. Can also be done by hand.

Sift the almond flour and rice flour into the creamed butter and sugar mixture. Add rosemary

Using a fork or spatula, fold the ingredients lightly until a crumbly and a soft dough forms. Knead it just a minute with floured hands to form a ball.

You can keep the dough in the refrigerator for up to 2 days, if you wish – or you can proceed to the next step. Remove from the refrigerator 15-20 minutes before rolling out.

Place the dough between two large sheets of parchment paper, and sprinkle lightly with rice flour.

With a rolling pin, roll out the dough to 1/4 inch thick.

Lightly flour your cookie cutter

Remove the top paper and start cutting out your cookies. Transfer them to a cookie sheet.

Bake the shortbread until  lightly colored, 20 to 25 minutes. Ideally, shortbread should not even brown the slightest but I like mine a bit golden.

Gluten Free Rosemary Cookies

Transfer to a rack to cool completely. Shortbread will keep for up to 1 month in an airtight container.

Enjoy with a nice cup of tea.

rosemary cookies

Gluten Free Pumpkin Cinnamon Chocolate Ganache Cookie Sandwiches

Fall is here full force… everywhere, out the window, in the stores… so I felt like baking a pumpkin pie with my son, and the recipe only called for a cup of pumpkin puree, so I needed to make something else with the remaining pumpkin puree. I had just got a brand spanking new bag of gluten free flour from Trader Joe’s so I decided to make these lovely, soft baked pumpkin cinnamon and sugar cookies gluten free which by the way are also egg free. Here is what you’ll need to make your house smell insanely good 😉
Gluten Free Soft Baked Pumpkin Cookies (about 2 dozen)
2 cups gluten free flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 unsalted butter softened
1/2 cup sugar
1/4 cup brown sugar
1/3 cup pumpkin puree
1 tablespoon ground flax seed
3 tablespoons water
1 teaspoon vanilla extract
Gluten Free Pumpkin Cookies
For the outer coating:
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
In a ramekin get ready the egg substitute, by mixing the ground flaxseed with the water, letting it sit for about 5 minutes or until it thickens.
In a medium bowl, combine the dry ingredients but the sugars and set aside. In an electric mixer bowl, beat the softened butter, sugar and brown sugar, medium speed for about 2 minutes until creamy and fluffy. Add the pumpkin puree, egg substitute and vanilla, and beat until combined. With the mixer on the lowest speed slowly incorporate the flour mixture until well mixed. Cover the bowl with clear plastic film and refrigerate for about an hour.
Preheat oven to 350 F. Make the coating for the cookies and scoop and roll the cookie dough into 1 tablespoon sized balls, roll them in the coating sugar mix and place them on parchment paper lined cookie sheets. Flatten them gently with your fingers and bake for about 10-12 minutes. Remove and place in a cooling rack.
Meanwhile make the chocolate ganache
Gluten Free Pumpkin cookie sandwiches
Chocolate Ganache
4 oz good quality dark chocolate finely chopped
1/3 heavy cream
1/2 tablespoon butter
Place chocolate in a small bowl, bring cream just to a simmer, pour over chocolate and let it sit for about 5 minutes. Add butter and stir until smooth.
Gluten Free Pumpkin Cookie Sandwiches
Make the cookie sandwiches with desired amount of ganache making sure it’s at room temperature, add as much or as little as you want.
Decadent and sweet.
gluten free mordisco