espresso cup(cake)s

Some cool Cream recipe images:

espresso cup(cake)s
Cream recipe
Image by chotda
super light, but super tasty vanilla yellow cupcakes with espresso buttercream and rococo mocha bean. here's a link to the cake recipe (the footnote will explain how to make a yellow cake), and the espresso buttercream recipe follows:

100g /3½ oz softened butter
150g/5oz (to start) sifted icing/powdered sugar
1 shot brewed strong espresso or espresso powder diluted in water

cream the sugar and butter together until fluffy. add enough sugar to make slightly stiffer, then slowly add espresso until frosting becomes fluffy and spreadable again.

π Day Pie #1 2015
Cream recipe
Image by djwtwo
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies.)

I made 4 pies this year, although 2 aren’t finished just yet (they need to set up overnight before I can put the finishing touches on; I'll probably shoot those tomorrow.) This one is a relatively straightforward blueberry pie, since blueberries were on sale today. I usually like to use ClearJel for fruit pie fillings, but I was fresh out so subbed in corn starch, and the filling is just a bit looser than I like it as a result. Messy slices, still tastes great.

Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/250s @ ƒ/4.8, ISO100. Lit from the left and right with SB-700s (right bounced off a silver umbrella, left shot through a white umbrella), although I didn't make a note of the power settings the right was probably at 1.5x the power of the left or thereabouts. Color finishing in Nik Viveza.


crust for 2-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)

4 c. blueberries (if using frozen, leave them frozen)
5 tbl. corn starch (or 1/4c + 1 tbl. ClearJel)
3/4 c. sugar
1 tbl. lemon zest
1 tbl. lemon juice
2 tbl. butter cut into 1/4" pieces
pinch salt
1 egg, beaten


Preheat your oven to 375°F with a rack in the lower position. Put a sheet pan on the rack to catch any spillover.

Rinse the drain the blueberries and dry them a bit. Toss with the cornstarch, then add the other ingredients and combine.

Line a pie plate with crust, fill with the blueberry mixture, then top with the other crust and crimp the edges. Cut steam vents in the upper crust, and refrigerate for 10-15 minutes to firm up the crust a bit. Glaze with the beaten egg (you can sprinkle the crust with coarse sugar if you like.)

Bake for 50-60 minutes until you can see the berries bubbling through the steam vents you cut. Cover the edges of the crust with strips of foil about halfway through baking if you don't want them to get too dark (I don't usually bother.) Allow to cool completely to room temperature before slicing to allow the filing to firm up.

Serve with lightly sweetened whipped cream.

ginger ice cream tartlets-4
Cream recipe
Image by jules:stonesoup
Recipe on Stonesoup