I work in the City of London and my office is right above Liverpool Street Station which means it’s always a very busy place with people coming and going. Not only do I have a lovely view of a Swatch shop from my desk but on my way to lunch I have to walk through the station concourse.
Being a very busy station there is always companies handing out free samples of their products. I’ve managed to snag bottles of juice, chapstick, flavored water and the other week they were handing out a certain chewy sour candy.
I snagged a few bags for the 3pm doldrums at my desk but I guess my age is starting to catch up with me. After I ate them I felt an immediate pain in one of my teeth. I had not visited the dentist for 4 years, 4 years! I was terrified. I figured after three years of non stop consumption of coffee and cake for, er, research for the blog I must be due one whopping cavity.
I made an emergency appointment with the dentist for the very next day and with palms sweating I opened wide. All that worry for nothing though! Much to my delight Dr. Mark said I had a beautiful set of teeth How did that happen? I guess I have my parents to thank for taking me to the dentist twice a year when I was a kid. As soon as I got back to work I threw the rest of the candy straight in the bin! I’m not taking any more chances like that but immediately celebrated by also having a giant cup of coffee :-p
To celebrate my love of coffee and cake I made a whole table of coffee desserts for a Cupcake Couture Party.
1/2 cup sugar
1 tsp vanilla
1/8 tsp salt
1 cup flour
10 tbs unsalted butter, melted
1 cup powdered sugar
1 tsp espresso powder
1 tsp boiling water
- Preheat the oven to 375F/190 C and spray a madeline mold with cooking spray.
- In the bowl of an electric mixer beat the eggs and sugar for two minutes until pale. Add in the vanilla. Slowly add in the flour and salt until combined. Pour in the butter while the mixer is running on low.
- Place two teaspoons of batter in each madeline mold and bake for 8-9 minutes until the edges start turning golden brown.
- While the madelines cool make the glaze. In a small bowl whisk together the espresso powder and water. Whisk in the powdered sugar. Brush a little glaze over each madeline.
- Best eaten straight away.
adapted from Style at Home