This was a short week with the bank holiday being on Monday but I still managed to get of the office twice this week for a short break. It was a very busy week so I didn’t have time to venture too far.


On Tuesday I went to Tea in St. Paul’s church yard. I love tea and they have a great selection. They also have lunch, snacks and tea paraphernalia for sale. I was also quite pleased that they had a selection of fresh iced teas for summertime!

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Cupcakes at Liberty


It was an almost sunny Bank Holiday Monday so I decided to take myself to Liberty department store for an afternoon treat. I’d head they had cupcakes so I went for a taste test.
The outside of the store is very pretty and the inside is very posh. Almost 8 years living in London and this is the first time I’ve gone inside!
The cafe on the ground floor has afternoon tea, snacks and a few savory snacks. I chose a cupcake, a tart and a cup of tea.

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Lattice Pie Crust: Second Attempt


I decided to make a Blueberry and Raspberry pie this time instead. The pie top came out much better than the first attempt. It looks like a lattice pie this time. The sweetness of the berries really came through.

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Lunch in the City

I’ve decided to start a new “feature” on American Cupcake. The one advantage of working in the City is there are a lot of small back roads that are home to independent sandwich bars, cafes and stores. It’s refreshing to try somewhere new. I get depressed when I see so many Pret’s on the high street (and I hate brown bread!).

This week it was a nice (ie not raining) so I took my Tuesday lunch break to wander around Fleet Street. On the way there (just past Paternoster Square) I passed a new candy store. Mr. Simms Old Fashioned Candy. I did some internet research and there are few of these stores around England (but it’s still not a Pret!).


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Squash and Chorizo Risotto


I love risotto. It’s very versatile. The same basic recipe can be adapted into 20 different kinds of risotto. I’ve recently started to like butternut squash. It’s so bright, funny shaped and soft.
This is the basic recipe I used and the squash and chorizo part is a combination of two different recipes from Delicious magazine.

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