Don't you just love rituals! Every afternoon when my daughter was in school she would come home and I’d have a cup of coffee and she would have a cup of tea or hot chocolate and she’d tell me about her day.
Now that she’s finished with High School we have Afternoon Coffee Breaks where we have some one on one time and talk about what we’ve been doing that day or just random things. On the weekends my husband and I always stop to have afternoon coffee, sometimes our daughter joins us sometimes it's just the two of us.
We always have a little something sweet with our coffee. Coffee needs something sweet and yummy don’t you think? Most of the time it's something I've baked. Now and then it might be something we picked up at the grocery store, sometimes it's Starbucks (but not too often).
Last month I made this delicious Root Beer Cake. It’s really easy to make. I would recommend that you make it a day ahead as it’s very moist and I found that it was actually better the next day. It’s nice to have dessert that’s good the next day and the next!
This recipe is adapted from one I saw in Sandra Lee’s Semi-Homemade Magazine.
Root Beer Cake
1 box of Spice Cake mix
1 teaspoon rum extract
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
- Preheat oven to 350. Spray a bundt pan with nonstick spray.
- Make cake according to directions on the box except substitute root beer for the water. Add the remaining ingredients. Bake according to box directions or until a wooden pick inserted near the center comes out clean. Let it cool.
- Dust with confectioners sugar.