Just a little distracted

This past weekend was the Central Florida Highland Games. Which means that I haven’t so much as looked at my laptop since Thursday. However, a good time was had by all, WAY too much coquito poundcake was eaten, and I was told I looked like a Renaissance Jedi.

True to costumer form, I finished that coat Friday night to wear Saturday morning.

(And yes, that is a photo of the elusive Schechter-spouse)

This week will now be catch-up.

Table of Stone
Swords of Charlemagne, Book 4

Forged in Fire
Heir to the Firstborn, Book 2

In other news, I am confirmed as a guest at Oasis 30, to be held May 31st to June 2nd at the Sheraton Orlando North in Maitland, Florida. The GOH is Adam-Troy Castro.

And in other OTHER news, this past week I found out that No Safewords 2 was out. I have two stories in this anthology, including the vampire story that inspired Layover.

To conclude, instead of an excerpt, I’m sharing a recipe today. My husband accused me of attempting to seduce strange men with this cake. It’s a very sexy cake.

Coquito Poundcake
Ingredients:
  • 2 cups sugar
  • 1 cup (2 sticks) Kerrygold unsalted Irish butter, melted
  • 4 large eggs
  • 4 tsps gluten free vanilla
  • 3 cups Bob’s Red Mill 1 to 1 Baking Flour (the blue package)
  • 2 tsps gluten free baking powder
  • 1 cup coquito (recipe to follow)
 
  1. Heat oven to 350 degrees. Grease bundt pan and LIBERALLY coat with cinnamon sugar
  2. Combine flour and baking powder in a bowl. Set aside.
  3. Combine sugar and melted butter in mixer. Beat a medium speed until creamy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until well combined.
  4. Gradually add flour to butter mixture, alternating with coquito. Beat until well mixed.
  5. Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
Coquito:
Ingredients:
  • ½ cup water
  • 14 oz sweetened condensed milk
  • 1 1/2 cups Bacardi rum
  • 27 oz Coconut milk (2 13.5 oz cans)
  • 1 pinch of salt
  • 1 tsp vanilla
 
  1. Put water, sweetened condensed milk, rum and vanilla into a blender. Add coconut milk to the 6 cup mark. (You’ll have coconut milk left.)
  2. Blend. Chill for up to six hours. Blend again before serving (or using in cake).

What do you think?

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