I know I've missed the last few weeks of baking with the Tuesdays with Dorie group, however I'm not going to be baking this week either. I'm just getting over a rough bout of either stomach flu or food poisoning. Today is the first day I actually feel back to (mostly) normal! I need to hit the grocery store (for our very bare pantry!!) and am probably not going to have time to make this week's recipe. Bridget of The Way the Cookie Crumbles picked Lemon Cup Custard. Next week is Spring Break for us, and Kade's birthday party is on Sunday, but hopefully I'll be back to baking with the girls next week!! In the meantime, check out what the other TWD bakers did this week!!
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