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Mudslide Cookies

Sometimes you just need some crunchy, chewy, ooey-gooey chocolate cookies, and that’s when these Chocolate Walnut Mudslides come to the rescue. This has been one of our most popular cookies and sought-after recipes over the years, and we’re finally giving away the secret for these addictive and gluten-free treats!

We started making Mudslides at Crema back in 2009 when folks started requesting more gluten-free options. The Mudslide was born and it was an immediate sensation throughout the Cambridge cookie community. This cookie is the bomb, and even gluten-lovers become completely addicted to them!

The trick to making Mudslides is that there is no trick – it’s one of our easiest recipes EVER! Here’s the deal:

Crema Cafe’s Chocolate Walnut Mudslide Cookie

  • 4 Egg Whites
  • 1 TB + 1 tsp Vanilla Extract
  • 2 Cups Chopped Walnuts
  • 2 ¼ Cups Powdered Sugar
  • ½ Cup Cocoa Powder Mud meez

Pre-heat oven to 300 F.

Combine walnuts, powdered sugar, and cocoa powder in a mixing bowl. Combine egg whites and vanilla, then add to dry ingredients. 

Mud add wets

Fold until batter is evenly combined.  Batter will be stiff at first, but will become an evenly moistened glossy paste. Stop mixing when this happens.  After this point the more you mix the more the cookies will spread in the oven.  Be careful not to over-mix in order to avoid flat cookies!

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Scoop rounded tablespoons of batter onto a parchment lined baking sheet.

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Bake for 25-30 minutes, or until the tops are just firm to the touch. Let cookies cool, and enjoy!

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PB single cookie

Peanut Butter Cookie Time

Peanut butter is a food perfectly balanced between decadence and joy. Peanut butter reminds many of us of childhood, but it’s also so rich and delicious that we feel like we’re truly indulging. There probably couldn’t be a more wonderful food, so why not make a cookie out of it?! The Peanut Butter Cookie is our executive chef Meghan’s favorite cookie of all time, and it also happens to be National Peanut Butter Cookie Day TODAY, June 12th!!! Both of these are reasons we thought we just had to share this recipe with ya’ll. Here’s how the magic happens:

Crema Cafe’s Peanut Butter Cookie

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 stick (8 TB) butter
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 1/2 cups + 2 TB Flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup chopped, salted peanuts
  • 1/2 cup peanut butter chips
  • Raw sugar (for rolling)

Remember how we talked about mise-ing in our last post? Mise away! Set yourself up for success, people!

PB mise

In an electric mixer, cream the sugars, butter, and peanut butter until light and fluffy.

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Add egg and mix, scraping down the sides of the bowl.

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Add the flour, baking soda, and salt, mixing until just combined.  Add the peanuts and peanut butter chips and mix until evenly distributed.

PB mixed dough

Scoop by the rounded tablespoon and roll into balls.

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Chill in the refrigerator for at least 1 hour. Preheat oven to 350 F while the dough firms up. When firm, remove dough from refrigerator and roll in raw sugar.  Place on a parchment lined sheet pan and flatten with the palm of your hand or the back of a spatula.

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PB press

PB on sheet

Bake until edges just begin to brown, about 12 minutes, turning half way through.

Pour yourself a tall glass of milk and enjoy your decadent, joyful, delicious cookie!

PB cookies

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Make our Cajun Coconut Vegetable Soup at Home!

Well, it’s the moment you’ve been waiting for…we’re starting a series of blog posts sharing some of our most popular recipes! We’re starting off with our Cajun Coconut Vegetable Soup. This soup is perfect for Spring time – it’s not too heavy and it uses fresh corn, which we are all so excited about coming back into season! This soup happens to be vegan but it’s a really hearty meal, even for the biggest carnivores among us.

Ok, so let’s get down to brass tacks – how do you make this magical soup? The following recipe will make 6 main course servings:

Crema Cafe’s Cajun Coconut Vegetable Soup

  • 2 TB vegetable oil
  • 2 cups Spanish onions, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced
  • 2 medium ears of corn, kernels cut off the cob (or 1-1/4 cups frozen kernels if you can’t find fresh)
  • 1 cup cooked chickpeas (or substitute canned chickpeas, drained and rinsed)
  • 5 cloves of garlic, minced
  • 2 TB kosher salt, divided
  • 1-1/2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp dried oregano
  • 1 TB fresh thyme, chopped
  • 2 tsp ancho chili powder, dried and ground
  • 1-1/2 cans coconut milk (20 oz)
  • 2 cans diced tomatoes (29 oz)
  • 3 cups vegetable stock
  • Cooked white rice and avocado, for serving

First, you get your mise on – “Mise en place” is French phrase meaning getting your ingredients in order. Basically, measure and chop your ingredients and get your head in the game! This is an essential part of staying organized in a busy kitchen and avoids any delays later on in the cooking process.

veg mies spice mies

chick peascutting corn

corn close up

Once you’ve got all your ducks in a row, here’s the process:

  1. In a large stock pot, heat oil. saute vegadding spices
  2. Sauté onions with 2 tsp of salt until translucent.
  3. Add the peppers and celery. Sauté until slightly softened.
  4. Add the garlic, spices, and herbs. Cook for 1 minute.
  5. Pour in the diced tomatoes and vegetable stock, bring to a boil.
  6. Add the chickpeas and corn kernels. Cook soup for 5 more minutes.
  7. Turn down the heat and stir in the coconut milk. (Do NOT bring the soup to a boil after the coconut milk has been added – boiling will cause it to separate!) Adjust the seasonings to taste.
  8. Serve over cooked white rice and garnish with slices of avocado.

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pesto melt

New Menu & the Great Grilled Chicken Battle of 2015

Every year we take a long, hard look at our menu and think, “how can we make this even more awesome and exciting for our wonderful, loyal, hungry customers?” For the past couple weeks we’ve been pouring over the hard data (sales figures, units sold) and soft data (what we feel like eating these days) to answer this pressing question.

In a highly scientific process which involves a lot of hours in the kitchen and long, laborious tasting sessions of mouth-watering sandwiches, we let our hearts and stomachs guide us to the new items which we’re going to put on the menu. Sadly, this does mean that a few of our old sandwiches will be coming off the menu, but we feel confident that the new ones will really knock your socks off!

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There’s one little issue this time around though – the Spinach Artichoke Chicken Sandwich. This sandwich has been a staple at Crema since 2009-ish. We rotated it off the menu in 2010 and we received a flood of angry phone calls and emails, and customers walked out in a huff when they saw that the “Sp-Arty” (as it’s fondly called) was no longer on the menu. Needless to say, we quickly brought it back! Well, it’s 5 years later and we’re considering taking it off the menu again, but we want to know if our Crema peeps are with us this time so we’re introducing the GREAT GRILLED CHICKEN BATTLE OF 2015!!!

We’re changing over to our new menu items on Monday, February 9th, but for the first week of the menu change (February 9th-15th), we will be serving BOTH the Spinach Artichoke Chicken AND its potential replacement, the Pesto Chicken Melt so you can try them and compare their awesomeness. For that entire week we will be taking customer votes through Instagram (@cremacambridge) to see which sandwich is more popular, and the winner will get a permanent spot on the Crema menu! Follow @cremacambridge on instagram, post a picture of your favorite sandwich or yourself at Crema with the hashtag #greatestgrilledchicken and tell the world (and us) which one you want to see on the 2015 Crema menu!

This is your chance to be heard regarding your grilled chicken sandwich options, so don’t miss out! The Great Grilled Chicken Battle of 2015 is sure to be heated, exciting, and delicious. If you don’t have Instagram, download the app today so you’re prepared to place your vote, and follow us @cremacambridge to let your voice be heard.


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Welcome to Winter with Crema #lattelove

Winter is upon us… Which we all know means that it’s time to get your favorite hot beverage at Crema!! There’s nothing better than sitting down and sipping on something truly delightful in the five free minutes you might have in a day. Not to mention, we make your libation as beautiful as we can to add some pizzazz to your chilly day. Our Baristas are working hard and pouring up some pretty incredible latte art!

Showin a little #lattelove

Some serious #lattelove

2012-12-28 06.18.36There are so many different drinks to chose from that you’re bound to find one to fit your mood. If bright, nutty espresso mixed with warm steamed milk doesn’t cheer you up, we know what might… Crema’s homemade hot chocolate!! Go ahead and get the whipped cream AND the homemade ginger marshmallows (we wont judge you). Feeling frisky? Try the Felipe’s hot chocolate which has Mexican chocolate mixed with dried chili peppers for a warm kick. Feeling nostalgic for your mornings as a little kid eating pancakes with real maple syrup? Try our Maple Latte. It’s got just the right amount of seasonal sweetness and all the caffeine you need to greet the day with vigor and vim. If you can’t decide, just go for a classic! The Golden Crema is the best latte in New England, but we may be biased. Perfect amounts of sweet honey and warm cinnamon mix with your favorite milk and espresso. Don’t forget that we have ALMOND now which seems to be all the rage with the kids…and the kids at heart.

We don’t want all you tea-lovers to feel left out – we’ve got tons of beautiful and delicious lattes for you, too! The Red Crema is probably one of our proudest accomplishments and it actually preceded the Golden Crema (little known factoid). All we’re saying is, rooibos tea is meant to be sipped with honey and cinnamon. It’s highly addicting so please be prepared that once you try the Red Crema you’re going to want it…. ALL. THE. TIME.  We’ve also got the sweet-n-spiciest Chai Latte around, an earthy & savory Mate Latte, and Marley & Liza’s personal favorite from their college days in Ann Arbor, the Almond Earl Grey! Get it with aforementioned almond milk for the ultimate nut experience.

Post your favorite drinks on instagram and don’t forget to shout out @cremacambridge and tag #lattelove!

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Glam Cake Photo Shoot

When we were little girls we loved to dress our dolls up in different outfits and pretend we were taking them to lots of fancy, grown-up places like restaurants and tea parties and best of all, WEDDINGS!!! We’re big girls now but that impulse to dress up and pretend still remains, so when we realized that we needed to update our cake portfolio a bit, we were psyched at the opportunity to dress up our cakes in some of our favorite, most beautiful styles and pretend we were taking them to the most fabulous weddings around.

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When we’re actually making, transporting, and setting up wedding cakes, the last thing on our mind is snapping a pic. Usually we snap one or two quick ones at the end which are great for the gram but not so great for a pro-fesh portfolio, if you’re pickjn’ up what we’re puttin’ down. Luckily for us, Liza happens to be a pretty freaking fantastic photographer, Meghan is the best baker around (you know this), and Marley is a great babysitter. Whaaat? That’s right – Liza just had a baby and when mama’s gotta work, she needs some help with the little man!

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So here’s a little behind-the-scenes look at our cake photo shoot and some of the beeeautiful cakes that we’ll be adding to our portfolio. For all of you single ladies out there, we want you to know that one of the best perks of single life is that Crema wedding cakes keep getting better and better by the year, so the longer you hold out for the most awesome partner possible, the more spectacular your cake will be when you finally deem him worthy to marry you. So keep your standards high and your eyes on the prize, ladies!caleb

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A party without cake...

Cakes for all Celebrations!

Well folks, we made it through a very long winter and now it’s time to celebrate!  With spring and summer come all kinds of causes for celebration, and no celebration is complete without dessert!  From graduation (which is right around the corner!) to showers and weddings, we are ready to party and have a whole selection of signature cakes for your celebration needs!  All of our signature cakes are available in cupcakes and cakes in several different sizes to serve parties large or small.  You can even mix and match!

Meet some of our favorite contenders:


Almond Earl Grey

Almond Cake I Earl Grey Buttercream I Toasted Almonds

Mocha Cookie Crunch

Chocolate Cake I Espresso Ganache I Espresso Buttercream I Toasted Brownie Crumbles

 Birthday4 bright

Birthday Cake

Confetti Cake I Vanilla Bean Buttercream I Rainbow Sprinkles

Add a filling if you’re feeling adventurous!

Lemon Lavender

Vanilla Cake I Lemon Curd I Lavender Buttercream


Coconut Passionfruit

Vanilla Cake I Passionfruit Curd I Coconut Buttercream I Toasted Coconut

Whether you’re hosting a backyard graduation celebration, a shower, or just want something delicious for a special date night, we’ve got you covered!

Birthday4 bright

All the World is a Birthday Cake

We just love celebrations of all shapes and sizes at Crema Cafe.  We also firmly believe that it isn’t a celebration without cake.  Whether it’s a bite sized cupcake or wedding cake for 300 guests, that ‘lil bite of goodness is an invitation to have fun and enjoy the simple pleasures in life.  Sharing cake is pretty much the same as sharing happiness, and that’s what a celebration is all about, right?

Welcome to our Signature Cake Series, where we’ll be highlighting some of our favorite flavors and the inspiration behind them!

Of all of the cakes out there, few are as iconic as confetti cake.  I mean, c’mon! Cake by itself is a beautiful thing, but add rainbow sprinkles and it’s truly a party!  Try cutting into a confetti cake without smiling.  I dare you.


Our version of confetti cake, the Birthday Cake, is our longest running signature cake.  In fact, it’s one of the first cupcakes we ever made after opening our doors in 2008. It’s hard to dispute its appeal – it starts with buttery vanilla cake enveloped by vanilla bean buttercream, and then gets exponentially more awesome with all of those little bursts of color.  The beauty is in the simplicity. And the rainbow sprinkles. 

While it’s consistently been a fan favorite for birthday cakes and cupcakes, we’ve seen a growing number of couples choosing confetti cake for their wedding cakes and we’re just tickled pink with the trend.  Whether it’s frosted in simple white frosting or adorned with bright colored florals, it’s bound to get a smile out of your guests when you cut your first piece as a married couple and reveal the colorful surprise beneath the frosting.

Confetti cake is also highly customizable.  Vanilla too boring for ya?  Add a filling!  We adore it with passion fruit curd.  Or, you could just leave it as-is and enjoy the simple pleasure of feeling like a kid on your 5th birthday. Yum!

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Love is in the Air!

It’s officially February (can you believe it!?) and Valentine’s Day is right around the corner!  Need to find a unique gift for someone special?  What’s better than a sweet treat, made with love at your neighborhood bakery & cafe? Our bakers don’d need
Financiersan excuse to make adorable pastries (have you seen our signature heart shaped financiers?), but something about Valentine’s Day brings out the romantic in all of us.

Want something timeless and loveable?  Grab a Cupcake 4-pack!  This February’s flavors will be Lemon Chambord, Red Crema (honey soaked cinnamon cake with roobios buttercream), Chocolate Strawberry, and Carrot Cake. Finished with a ribbon and a heart stamped tag, these are guaranteed to make your sweetie swoon. $12.


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Looking for something more elegant?  Well, you’re in luck!  We have a trio of romance inspired French macaron flavors for your gifting pleasure.  Our gift boxes include two of each of our Valentine’s Day flavors: Pink Champagne, Chocolate Chili (aka Hot & Spicy Love), and Passion Fruit!  Packaged in our signature kraft box, they’ll make the perfect gift for that special someone.  $11.

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Persian Love CakeWe will also be offering our favorite Valentine’s Day treat: Persian Love Cake!  Saffron and rosewater infused whipped cream is sandwiched between layers of pistachio dacquoise to create a cake so light and exotic, it might make you fall in love on the spot.  We are so in love with this combination, we created a cupcake inspired by it for the Food Network’s Cupcake Wars!   Get it by the slice or pre-order a 6” by 8” cake by Wednesday, February 12th. $25, serves 6-12.

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Email us at by Wednesday, February 12th to pre-order your Cupcake 4-pack, French Macaron box or Persian Love Cake! <3


Fall Wedding Recap

As we layer-up and hunker-down for the approaching  winter, we want to take one fond look back at the incredible summer & fall we’ve had here at Crema, and in particular the fall weddings we’ve been so honored to be a part of!

Sweet Tables have been a growing trend at weddings and special occasions for a few years now. We love doing Sweet Tables because we get to make super-cute mini items, and guests can try a bunch of different desserts instead of just one! Some brides pick a design or flavor theme for their table, while others mix and match so they can include a little of everyone’s favorite items. p2070623784-o626548385-4 Gwen & Jake’s wedding Sweet Table at The Overbrook House in Buzzards Bay was a rustic display of all of the couple’s favorite desserts. As a former baker and chef at Crema, Gwen has a special spot in her heart for sweets, and this vintage mixer was a perfect accent piece on her table. All photos are by the incredibly talented Zac Wolf!




Next up was Jen & Oliver’s Pie Bar at the Fairmont Copley Plaza. This Labor Day weekend wedding was UNREAL – Amy Kimball Events turned the ballroom of the Fairmont into a rustic shabby-chic venue with just the right mix of elegance and down-home whimsy. When Amy approached us and said that Jen and Oliver wanted to do a variety of pies instead of the traditional cake for their wedding, we knew we had a really fun project on our hands! Jen and Oliver spoke our language when it came to pie and tart flavors and they selected some of our all-time faves: chocolate-espresso, coconut cream, key lime meringue, peach, berries & cream, and strawberry-rhubarb. YUM! We mix-and-matched tart sizes and shapes to give the desserts a rustic, eclectic look, and we worked in lots of wood and metal elements and chalkboard signs give the table a warm, inviting feel.  For design embellishments on the tables we pulled in the raw ingredients from the desserts, like a huge mason jar full of fresh strawberries, little jars of coffee beans and fresh limes on the tables as sign-holders. Jen & Oliver’s big day (including the pie bar!) was beautifully photographed by Lauren Killian of Person + Killian Photography.


Now we don’t want to give the impression that we’re not just as psyched about cake as we are about Sweet Tables & pies, so here are two of our favorite wedding cake projects of the past few months!


Daniella and Jay had a true fairytale wedding at the Boston Public Library in September. Their dream-of-a-wedding-planner was Eliza Rafferty of The Catered Affair. Getting married in the library’s courtyard at dusk, Daniella and Jay set the tone for a romantic, elegant and intimate evening. Their style is sophisticated yet creative and relaxed at the same time. The vision that Daniella had for their wedding cake fit this same description to a T; Daniella wanted a “naked cake” meaning that one could see all the exposed cake and buttercream layers from the side, and then between the tiers she wanted fresh flowers. This look is absolutely STUNNING. Daniella and Jay are chocolate lovers so our devil’s food chocolate cake was the obvious choice. Since they had a large wedding of almost 300 guests they needed to get a side cake in addition to the main attraction, so it made complete sense to get two different flavors so guests had options.IMG_4054                                             Decadent Chocolate Bourbon and luscious Chocolate Peanut Butter were the winners…drool. To end the night on a sweet note, Daniella and Jay sent guests home with custom Crema-made bicycle sugar cookies, an homage to the years they spent living abroad and biking in Amsterdam! Photographer Ned Jackson did an incredible job of capturing the day (and the deliciousness).







Elaine and Josh were married in October at Habitat, a wildlife sanctuary in Belmont – what a hidden gem! This couple was looking for a trio of wedding cakes, similar in style to these cakes we did for a wedding in Beverly in August 2012:

Trio of wedding cakes

What we believe truly sets our cakes apart is the fact that the quality, freshness and flavors of the cake are equally important to the overall look. Elaine and Josh agreed, and they chose three different types of cakes for their trio: Chocolate-Covered Espresso, Vanilla & Lemon Crème, and Hazelnut Chocolate.

Photo by Dreamlove Photography


Photo by Dreamlove Photography Photo by Dreamlove PhotographyAs we do, Elaine and Josh love the look of natural, just-frosted cakes.  Elaine also asked about doing one of the cakes with “naked” sides, which of course came out incredibly beautiful! Poppy Florals had exquisite succulents and dahlias on hand for us to place atop the cakes, which tied them in perfectly with the natural garden look of the venue. The lovely photographs are thanks to Dreamlove Wedding Photography.


Photo by Dreamlove Photography


A HUGE thank you to Gwen & Jake, Jen & Oliver, Daniella & Jay, and Elaine & Josh for allowing us to be a part of your wedding days!  <3