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Showing posts from August, 2014

green tea frappucino bars

One of life's more important questions:

If you were a Disney princess which one would you want to be?


Sometimes I want to be Jasmine, running around the house in my glittery balloon pants (classy PJ pants), showing the sultan who's boss, and chilling with my awesome cat.

Other days I want to be Belle.  Telling that Gaston guy he's a jerk, being the nerdy Disney princess, and getting sung to and fed by dancing silverware.

Pocahontas is a compelling choice too.  Down with global warming and the evils of colonialism!  I'd get to talk to animals (and not in the loopy way that Snow White does), wear turquoise everything (my favorite), and paint with all the colors of the wind (that's a lot of colors).


The only thing I knew for sure was that I wouldn't want to be Sleeping Beauty (Aurora... but who remembers that girl's name?).  Hopefully I don't lose readers over this, but she was by far the lamest Disney Princess.  She just slept for a while and looked pr…

guest post: gluten free overnight swirly blueberry buns

Ok, quick update before getting into this delicious guest post by the beautiful and talented Thea of Baking Magique. Last time we talked, I was still off in California stargazing. Since then, I finished my research project on supernovae, went to Disneyland (!!) and visited my cousins in Honolulu.  Now I'm finally home, working at the restaurant, facing the ginormous mess in my closet, and oh yeah, baking like a mad woman (I've been away from my oven for over a month! Can't help it). 


Hello everyone!

I’m Thea and I am the writer of a gluten free baking blog called Baking Magique. I always get excited when I find another teen food blogger in the internet world. I can’t remember how I found Erica’s blog but  I was stuck immediately because of her personal posts and unique recipes. Even though most of Erica’s recipes aren’t gluten free I still get inspiration to use in my own gluten free baking experiments.




Some notes about the recipe: 1. It’s made with fresh yeast because that…