Mmm… donuts!

Donuts @ Coffee UnionCheesecake @ Coffee UnionBagels @ Coffee UnionSmoothies @ Coffee Union

This has not become a food blog, I promise! But I’m so excited about my find yesterday! Coffee Union is an independent coffee shop offering real American donuts!! There are currently 13 different flavours, but there will be 20 by the end of the month, and everything is available for delivery. Homer Simpson would be proud.

Coffee Union, 11 blvd des Filles du Calvaire, 75003 Paris, 01 42 77 51 99, M° Filles du Calvaire

Nothing says I love you like cupcakes

Sprinkles Cupcakes

If I’m in an indulgent mood there’s nothing that can bring so much pleasure, or equally cause as much anguish, as cupcakes! Visits to the Magnolia Bakery in New York, Sprinkles in Los Angeles, or the Hummingbird in London, are remembered and replayed with an almost orgasmic fervour: all of the flavours, all of the colours, and not to mention the sprinkles! On the other hand, hearing of a friends visit to said cities and the knowledge that they may soon be gobbling their baker’s dozen at Bleeker and 11th is enough to bring one to the depths of despair!

Reading Mots de Mode’s blog yesterday about her visit to the Hummingbird Bakery (and I remember Géraldine from Café Mode blogged and visited too) made me decide to take action – it’s time the Parisian cupcake drought came to an end! In fact that is my project this weekend, and yours, if you’d like to participate too!

A super delicious cupcake recipe below! Let’s bake!

The Magnolia Bakery’s Vanilla Cupcakes: 

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows –
Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.Vanilla Buttercream:
The vanilla buttercream used at the Magnolia Bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.Yields: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Your inspiration:

Yum! er.. Miam Miam!

The Delaville Café

After a few years of semi-pointless privation, I’ve recently started eating beef and pork again. Partly because I had no real reason not to eat them; it was getting annoying at dinner parties; and mostly, both were starting to look really, really tempting again! I’ve been eating them for over a month now, and I can’t tell you how much fun it’s been to have all these “firsts”! I had my first Croque Monsieur, which was actually a bunch of delicious mini Croque Monsieurs at the Prix de Flore party, my first steak was a hilariously nervous affair at Le Relais de l’Entrecôte, but the meaty experience which has really stood out, is what must be the world’s most super delicious hamburger, found at the Delaville Café! This hamburger is a mouth-watering invitation to hamburger heaven! A “must” I’m happy to say should be discovered tout de suite!! Mmmm..

Delaville Café, 34 Blvd de Bonne Nouvelle, 75010 Paris, Tel 01 48 24 48 09, M° Bonne Nouvelle or Strasbourg Saint-Denis

Night Cravings

Restaurant Le LUP

How many times have we moaned about needing a place on the left bank (aside from sandwich grecs! Eew!) to get a late-night bite to eat! With a fabulous nights-only formula, Le LUP is sure to attract all the hot Germainophiles.

Le Lup, 2-4 rue du Sabot, 75006 Paris, Tel. 01 45 48 86 47, M° Saint-Germain-des-Prés

Foodie Pursuits in Paris

Remembrance of Things Paris

This is my new favourite book! I was recently looking for something to read in between meetings, and while on the métro, deciding in the end that an anthology of short stories was the way to go. While at WH Smith looking at cookbooks, I happen to glance upon “Remembrance of Things Paris: 60 Years of Writing from Gourmet”. I was charmed immediately! I love Gourmet magazine, and what better than to read a collection of their best reviews from Paris! What I wasn’t expecting was for the portraits to be so gloriously vivid, and still entirely relevant to today’s diner. I have since discovered where the word “bistrot” comes from (something I quizzed a French friend about recently, who actually had no idea!), seen the birth of many of my favourite restaurants, and drooled over some of most fantastic recipes (like Oeufs Reine Amélie… mmm) that are unlikely to be recreated in our lifetime, if ever!

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