Bout time Summer got here.
I was starting to think school would have started with no splashing in Puget Sound or Lake Washington. I actually just pulled the flannel from the beds last week.
And we have been doing a lot of lounging on the couch in the morning.
Feels so good to be out of the house at a civilized hour.
The lazy schedule of Summer has provided the time to bake in the morning before it gets warm.
We’re gluten free here and LOVING this whipped cream cake. The flour blend used is an awesome substitute in any recipe that requires flour. I highly suggest you check it out.
And what could be better with whip cream cake than a few hundred more calories?
Enter ‘Fat Chick Mocha.’
I make mine with toddy.
Toddy is essentially a coffee concentrate that is cold brewed and lasts in the fridge for 14 days. Pioneer Woman has a great link here of how to make it without special equipment.
Once brewed, simply add 4 oz. water to 2 oz. toddy. The result is a smooth, low acidic delicious cup of coffee.
We actually have a Toddy Maker that we received as a wedding gift. If you have a Nordstroms around I’ve seen them in their cafes for sale.
You need course ground coffee which you soak for about 12 hours.
To make ‘Fat-Chick Mochas’ I add chocolate syrup and 1/2 and 1/2, or you can go East Coast style by adding condensed milk and regular milk to the toddy.
Now that you have a load of energy you can go for a run to burn it off.
I’m going to go lay on the couch instead of that run and contemplate how the hell I’m going to piece this quilt together.
p.s. String block quilt class this week.