puerto rican style cappuccino or easy café viennois

I remember the first time I had a cappuccino--or what I now know was more of a Puerto Rican style cappuccino (a "real" cappuccino is basically a latte with the extra milk foam on top, and in most of the cafés I went to in Europe, they served it topped with cocoa powder). I was 6 or 7, maybe 5 (they start us off young in PR), and I was wide-eyed with excitement at the heaping mound of cinnamon-covered whipped cream that topped the otherwise standard cup of café con leche I was holding. That kind of delight sticks with you, now that I'm older I can still think of nothing better than a good--really good. . .like the-way-abuela-makes-it good--hot cup of coffee generously dolloped with some freshly whipped cream and cinnamon. . .mmm.
I had a similar experience at Café Broglie in Strasbourg, France when I was studying abroad there last year. There, I tried café viennois for the very first time; and at the accepted risk of sounding like a coffee snob, I will say, it was one of the most decadent, most satisfying coffee experiences I've ever had. It was like having the fancy, all-grown-up version of my childhood favorite. A little cup of freshly brewed espresso (sans milk or cream), topped with the familiar mound of whipped cream and a delicate sprinkle of shaved dark chocolate. I mean, enough said, am I right?
It's funny, my mom actually called me a couple days ago to tell me that she had accidentally bought a carton of whipping cream instead of half and half, and she wanted to know if I knew how long fresh whipped cream lasted in the fridge. I didn't really know the answer to that question but when I asked why she wanted to store already-whipped cream she said it was (of course) to make herself cappuccinos in the morning. happy, delicious accidents.

so. . .moral of the story: if you find yourself with some leftover whipping cream, or if you 'accidentally' bring home some whipping cream instead of half and half MAKE CAPPUCCINOS. . .PR style.

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cornmeal sponge with mixed berry syrup and whipped ganache frosting

 This cake came about from the tattered remains of a cornmeal cherry upside down cake. no joke. Attempt number one of what would later be tweaked and added on to to make this cake was not nearly as successful. The recipe I was using is not at all a bad one, but I'm working in a college apartment kitchen with the finest equipment and ingredients that a student budget can buy. . .so, bottom-line, improvisations were made, and sometimes improvisations work better than others. In any case, even though the cherry upside down cake (which I made with mixed berries instead) didn't work out (this time!), I really, really loved the sponge--I'm a fan of cornmeal. So, with the remainder of the mixed berries and enough ingredients to make two more batches of the cornmeal sponge, I decided to make a cake! I wasn't sure about the frosting until my roommate told me she had leftover Guirardelli semi-sweet chocolate chips (because she is literally the best roommate.) and I immediately thought GANACHE. 

I turned the berries into a syrup (with which I drenched the top of each sponge round) and I whipped the ganache--i say whipped. . .I wanted whipped. . .but creamed-up is more accurate for what I was able to manage with the 1950's (or 60's?) hand mixer I borrowed from my mom. If you're using a Kitchen Aid or any other stand mixer, you're ganache will probably be a lot fluffier and spreadable-- into a more frosting-friendly consistency et voila! this cake was born. It was a great (and incredibly yummy) turn of events considering how disappointed I was about my botched upside down cake.

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