I love coffee and I'm always thinking of new ways to use it my recipes...like I need any more caffeine! Summer usually means I drink a lot of iced coffee and since I've been introduced to International Delight Iced Coffee I've been drinking a lot of it, I love the Mocha! I also love custards so I decided to make Mocha Iced Coffee Custard Cups with fresh whipped cream on top. You get that wonderful coffee flavor with the creamy custard texture. This is so simple to make...all you need is Iced Coffee and eggs...and whipped cream/cocoa if you want a pretty garnish.
If you ask my family they'll say I'm a coffee addict! I literally drink coffee from the time I wake up until the time I go to bed...and no, the caffeine doesn't keep me up! There's just something about coffee that I love so much. I love having it piping hot in the morning, then I switch to iced coffee in the afternoon and then back to a hot cup or two before I go to bed. I make my own iced coffee so I can control the calories and sugar...then I saw that International Delight made anIced Coffee Light with 1/3 fewer calories. I couldn't wait to try it! Let me tell you, this is divine; it's rich, creamy and not too sweet. Now all I have to do is go to the fridge, pour a cup and enjoy!
I had the pleasure of being asked to review Tate's Bake Shop: Baking for Friends cookbook, hosting a giveaway (enter below) and entering their Baking for Friends Bake Off. It has been such a pleasure participating and I'm so grateful to have been asked ;) As you can see the cookbook is beautiful! It starts off with a wonderful introduction and some tips that Kathleen King shares about baking her recipes. The pictures in this book are beautiful as well. I love cookbooks that have pictures because you actually get to see how the recipes turn out!
