Nespresso Creations

If you have been following my blog for a bit now, you would probably know that I was recently forced to endure a dreadfully long exam period. There was a lot of complaining, a lot of coffee and a lot of procrasti-eating, but my dear friends, the time has come for me to burn close all my books, frolic in the sun and enjoy the summer because people… I am officially a free wo-man!!

And what better way to celebrate my new found five-month (yes you heard me…) freedom than with a collaboration featuring the amazing Nespresso Coffee! I entered the kitchen (at the risk of my family home and MY EYEBROWS)… with a fire extinguisher at the ready and my brother on call to create some rather delicious (if I don’t say so myself) coffee treats! Using Nespresso’s Limited Edition Cubania Blend Coffee, I whipped up a few caramel mocha-brownie bites, with a mocha & Bacardi rum milkshakes on the side. Yep. I may be like 3kg heavier, but it was totally worth it.

Anyways, I hope you are all having a splendid weekend!

With Love – Toodles 

PS: check out my instagram for a fantastic palm tree that I spotted today in Treasury Gardens

Screen Shot 2014-10-24 at 8.54.02 pmmilkshakesphoto of me with shakecoffee pourScreen Shot 2014-10-24 at 9.48.12 pm

RECIPES

Mocha & Bacardi Milkshake

  • 1 tablespoon cacao powder 
  • 1 ½ tsp sugar
  • 60ml Nespresso Cubania Coffee
  • 30ml Bacardi Rum
  • Two Scoops Vanilla Ice Cream
  • 1 ½ cups of milk
  • 1 ½ cups of crushed ice
  • Blend and serve, with shaved Nutmeg

Caramel & Mocha Brownies 
Ingredients

  •  125 g butter
  • 180 g dark chocolate
  • 60 g cocoa powder
  • 1 espresso size cup of Cubania Nespresso Coffee
  • 50 g flour
  • 100 g sugar
  • 100 g eggs
  • 75 g hazelnuts, lightly roasted and peeled (Optional)

Method

  • Pre-heat oven to 150°C.
  • Line a cake tin with greaseproof paper.
  • Gently melt the chocolate and butter together over a Bain Marie.
  • Once melted, add the Nespresso coffee and mix through.
  • Sieve together the flour and cocoa powder into a separate bowl.
  • In a large bowl whisk the eggs and sugar to ribbon stage, and then add to the chocolate mix.
  • Gently fold in the flour mix. 
  • Pour the mix into your prepared tin and bake for 25 minutes. 

19 thoughts on “Nespresso Creations

Comment Below

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s