ESPRESSO MINI CAKES

No adjective can describe the past four years more accurately than 'tiring', and still it isn't over just yet; so for the couple weeks to come (and for the roads left in both of our shoes): cakey coffee muffins, and I'll sleep when I'm dead.

ESPRESSO SWIRL BISCUITS

There’s a time for drama, anger, deafening rants, unkindness, hacking (or murder); for making soap-opera scenes on a busy street at lunch time in the presence of a coachload of elderly tourists from Shropshire; for judging books by their cover, being scared and selecting your new self-destruction method of choice.

But I want this to be that time when the sky splits and rain pours down on one side of the office only; a time for looking out for bells when they ring, for having no direction and following your own feet, for finding strength, for tattoos you can't hide, for trying, for acceptance, for more or less feeling less incomplete; and for all those things that come about that spiral and twist and swirl and make your head spin but then one day just surpisingly fall into place.

CAPPUCCINO CAKE SLICES

The past two weeks have been super-hyper-mega hectic at work. To that, add a combination of birthday drinks on Mondays (it’s veeeeery challenging if you ask me), waking up at stupid a.m. because of abnormal sunlight (although yay, for summer finally approaching) and the desire of baking cake at stupid p.m. on weekdays, and consequently photographing it at stupid a.m., the following day before work. So all my good intentions about quitting diet coke have not only been put aside; they also have been accompanied by a considerable increase in my consumption of coffee. When I say coffee, I mean coffee in all sorts of forms: proper Italian espresso, Starbucks americanos, filter coffee, and instant coffee a.k.a. dirty water. So it was only natural to post a recipe for some coffee-related cake this week. And believe me, this is a good one! Of course, these vegan “cappuccino” slices are best enjoyed with...a cup of coffee.