"Club Tropicana, cakes are free. Fun and sunshine, there's enough for everyone!"

So in my last blog entry I mentioned giving some tangy lemon bars a go. Using one of my favourite cookbook's out there: The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night I pulled out Sara Foster's lemon bar recipe and proceeded to NOT read the recipe through in it's entirety. Read on.

The first thing that struck me when perusing the recipe was the butter quantity.  Calling for 4.5 sticks (approx. 500 grams) of butter, I knew immediately I was going to reduce this.  I mean seriously, how could there possibly be so much just in the crust? I had visions of eating one and having butter coming out of my pores.  Definitely not a good look! So, even though one of the reasons that I love this cookbook is because everything is done with butter and cream abandon, I had to draw the line. Remember, I'm still reeling from my cupcake a day fix. 

Now, what I had missed when skimming the recipe is that unlike 'normal' recipes that you'd throw into an 11x9 inch pan - this recipe called for a 17x12 inch one - which I don't even own (Note: Search Amazon Kitchen/Housewares for one later).  So, ever the improvisor - I filled my 11x9 inch pan and then created about 20 of these 'lemon bar cupcakes'.  I baked the crust and the lemon filling in exactly the same way as the bars (only for slightly less time) and then whipped up a quick mascarpone whipped cream for the top.  Falling into perfect order, I had planned on making some lemony or limey cupcakes for May's Guilty Pleasures, which was themed 'Club Tropicana'.  So while not a conventional 'cupcake', they still worked a treat - especially with some paper umbrellas added for good measure.

Adapted from Sara Foster's recipe for lemon bars with blueberries.

I'm back...Relaxed, Blond, and Breathing

It's been a while. A long long while.  Legitimate excuses in no particular order:

1. Surprise surgery. Thinking that I was destined to have the permanent nickname of 'snotty' (we should all have such wonderful friends, thanks KC) - at the end of March I realised that my permanent sinus infection / cold / allergies were actually the result of some not so nice 'stuff' in my sinuses and nose.  We'll leave it there...presumably you are reading this blog because you enjoy eating...not the drama of my nose growths.

2. My sense of smell, or lack thereof (see item 1 above).  Now typically I have a nose of a bloodhound - I can smell someone eating chocolate in the front of a plane when I'm sat in the back next to the stinky toilet.

I had no concept of how bad my non existent sense of smell was until three days after my surgery.  In the shower I had a "HOLY SH!T" moment. My unscented shampoo I'd been using for nearly 2 months - smelled like a tropical coconut explosion.  Who knew? Clearly this lack of smell made my cooking desire wane a bit as well.

3. Resignation. Right before I found out I had to have surgery I resigned (after nearly 7 years) with Accenture.  I had a month of happy days, however filled with wrapping up work, planning surgery, and entertaining visitors.

4. A travelling food coma.  Yes, that's right people - I've been in a coma - unable to write for the past month because I've literally been eating and eating my way across the northeastern US and southern california.  Who eats a cupcake every day as a 'snack'? Yes, that's right - I did. I kid you not, I think I ate close to 15 cupcakes in a 2 week period.  Add to that a number of delights such as the Fenway Frank (and corresponding Bud Lights) amongst numerous other 'treats'. I am only now starting to emerge.

During my month-long coma I managed to grow a massive food baby.  She goes everywhere with me at the moment.  I'm hoping some nice London R&R and gym time sorts her out.  I'm looking for someone to adopt.  Nothing personal - but she's not the cutest - and is really annoying my jeans at the moment.

So folks - With the new nose, sense of smell, and new job - I'll be back cooking and baking ASAP.  Today has me liaising with some puckery lemon bars and chicken with a rhubarb and cherry sauce.  Will be back in the next few days to let you know how they turn out. Hopefully I'll manage to lose the food baby.  Any takers?