Nevermind

The cake is done and by preliminary taste tests it should be excellent.  For the cake batter I used 1/3 cup ground sumatra (espresso grind), maybe should have used more, nonetheless, the recipe called for 1 c boiling water to stir in at the end, there should have been some wonderful flavors extracted into the batter.  I did choose to add 1 heaping tablespoon of sumatra (turkish grind) - the flavor is great and any grind larger would give the frosting a gritty texture.   It gets served tomorrow.  Will get back w/ feedback and full recipe!

Brenda

Basket Packed

And off to the auction.   Thank you Amy Prince of www. closepincards.com for the cute tiles she made to include w/ the coffee and mugs.  

In other news I am making my first attempt at a coffee cake, no not the breakfast kind, but a chocolate cake made from scratch w/ freshly roasted and ground coffee included.  I added 1/3 cup.   I'm curious if that was enough to give it that extra "wow" I was going for.   Now I am wondering if I will have to do the same to the frosting.  Any ideas?  

Thanks,

Brenda

Sauvie Island School Auction

This Saturday evening is the Sauvie Island Annual School auction.  Sauvie Island Coffee will be there w/ a gift basket and 2 year long coffee membership offerings.  Imagine 2 lbs of fresh roasted coffee showing up at your door for a whole year!  Love to leave you w/ a link, but can't seem to make that work.  Google Sauvie Island School Auction and you'll find it.

Happy Bidding!

Brenda