Join the discussion on Espresso Beans Coffee:| My brother gave me a great new idea for a toffee to sell! | | One of my brothers called me last week and ordered some toffee from me. He is too funny! He asked me how much money he had to PayPal me to get me to mail him some toffee. Well, he requested Coffee flavored toffee with crushed Espresso Beans stirred in it covered in dark chocolate with some more Espresso Beans crushed on top. I do not like coffee, but let me tell you this stuff tasted AWESOME! Does it sound good to you? | |
| | Do you have chocolate for breakfast? | | There are lots of options for having chocolate for breakfast: Chocolate milk, chocolate flavored cereal, chocolate bars, chocolate covered espresso beans, chocolate covered raisins, chocolate ice cream, and etc.So, do you have chocolate for breakfast? If so, what kinds? | |
| | Coffee Storage Myths | | http://www.nilevalleyherbs.com/nileinfo/infomine1/Coffee_Storage_Myths.htmlCoffee Storage Myths; Freeze Your Fresh Roasted Coffee and Other Popular MisconceptionsBy: Vince ManzelloSo you are finally fed up with that bland black liquid, you once called coffee, brewed from the finest can of generic supermarket grinds. You are finally outraged at the price of a single cup of designer coffee shop coffee. It’s now time to take matters into your own hands!You invest in the latest technologically advanced coffee maker, including your very own coffee bean grinder. Even the engineers at NASA would envy the bells and whistles on this baby. You splurge on several pounds of the finest fresh roasted Arabica bean coffee the world has to offer.You pop open the vacuum-sealed bag and release that incredible fresh roasted coffee aroma. Your eyes widen at the site of all those shiny brown beans as you begin to grind your first pound of gourmet coffee. You feel like a mad scientist as you adjust every bell and whistle on your space age coffee maker and you revel in this accomplishment as you finish your first cup of home brewed gourmet coffee. No more long lines and outrageous... | |
| | Panna Cotta: Italian Dessert | | Those who love this dessert im going to post a recipe here, something that had tasted and always been craving to eat.Espresso Panna Cotta with Cocoa Whipped Cream Cocoa Whipped Cream:
1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar Espresso Panna Cotta:
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour. Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes. Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour. Once you put... | |
| | Recipe for Espresso Brittle | | Espresso Brittle
1 cup granulated sugar
1/4 cup water
2 tablespoons espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
2 tablespoons butter
Pinch salt
Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
In a medium heavy-based saucepan, combine the sugar and water. Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber. Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown. Remove the pan from the heat. Carefully whisk in the butter and salt (the butter will sputter). Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful - the brittle is very hot). As it cools and slows down, use a metal spatula to spread it into an even thinner layer. Let cool. Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin. | |
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