I'm excited -- I've joined two online baking groups, sometimes called baking events. One, Tuesdays with Dorie, is a weekly event. The other, The Cake Slice, is monthly. I hope I haven't bitten off more than I can chew, but I'm excited about it. They are both going to force me to step out of my baking "comfort zone" so to speak. I won't actually start posting about them until January, and I can't mention what the recipes are yet, but my tastebuds are ready, lol!!
I recently professed my love of coffee and fancy coffee drinks. After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites. According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar". Well, I covered the cinnamon and brown sugar components, but left out the butter. And you know what, I think it turned out quite well, if I do say so myself! I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was. I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first. If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well. But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use. I just made a single batch this first time, but considering