Firsts

My days of freedom are dwindling.... only 4 days and counting... the non-educators have zero sympathy, I know. But for those of you who have ever had a profession where you encounter a "busy season", imagine busy season lasting 10 months. You really need those two months of solitude to remember why you chose your profession in the first place. 

Like any "brief" hiatus, as the finish line approaches, there is a rush to complete all that you planned for the said break. 

I made great Cappuccino Brownies for my small group that turned out amazing!
I think I've decided I'm not a horrible baker after all. Recipe at bottom...

Is your mouth watering yet?

The original recipe called for a thick frosting, but I lightened it up a bit with a summer glaze.

One of my student's parents felt a little bad for me having to take on her challenging daughter and gave me a giftcard to Shakespeare's Tavern last spring. We just now got the chance to go!

As a literature teacher, who teaches Shakespeare, I can't believe I've never been here. It was so fun! Twelfth Night was the scene of a great date night with by hubby and some yummy Shepherd's Pie on the side. 

As your Coffee Connoisseur, I can't believe I've never been to a "CUPPING", until now. My friend Ashley and I went to Counter Culture for a free "cupping" on Friday. Imagine a wine tasting, but with coffee. I loved it!

Cappuccino Brownies come from the "What's Cooking" Baking Cookbook, but I was lacking a few things and didn't want the rich icing so I will note the changes made: 

Generous 1.5 cups self-rising flour (I only had all-purpose which you can look up online how to add 1/8 teaspoon salt and extra teaspoon of baking powder)

1 tsp baking powder

1 tsp unsweetened cocoa (plus extra for dusting)

1 C butter softened (I only had a half a cup so I used EVOO for the other half)

Generous C of sugar

4 eggs beaten

3 tbsp instant coffee powder dissolved in 2 tbsp of hot water

(CubBuster's) Icing

1/2 tsp vanilla

Confections Sugar

1/2 cup milk

Grease an 11x7 shallow cake pan and line bottom with wax paper. Sift flour, baking powder, and cocoa into bowl and add butter, sugar, eggs and coffee. Beat well with electric whisk or by hand until smooth, then spoon into prepared pan and smooth the top. 

Bake in preheated 350 degree oven for 30-40 minutes or until risen and firm. let cool in pan for few minutes then turn out onto wire rack and peel off lining paper. Let cool completely. 

To make frosting, beat all ingredients. Start with a cup of sugar and continue adding more as you beat with electric mixer until consistency desired. (I had it pretty light but thick enough to spoon out) drizzle over entire brownie block before slicing. It will be absorbed naturally by the brownie. ENJOY! 

~Cappuccino CubBuster