Espresso Con Panna

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When I made the heart shaped waffles a few weeks ago, I ended up with a big ol’ can of whipped cream. And while I’m not mad about it, I do want to actually use it – those things have a habit of lingering in your fridge for ages. I got to talking with Curtis, and next thing I know, I’m googling adorable espresso cups because he started talking about a drink he had seen in Europe – espresso with whipped cream on the top.


 

Other adorable espresso cups I almost bought, here, here & here


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It turns out, that the espresso with whipped cream drink is called an Espresso Con Panna, and it’s amazing!

After picking our our espresso cups, and grabbing the Reddi-wip, we broke out the Moka pot. I had gotten Curtis this Moka pot a couple years ago, but it hadn’t been used in awhile, so we made sure to refer to the experts over at Stumptown for a detailed explanation of how to brew espresso. Easily enough, we filled the filter basket, heated up our water and brewed some delicious espresso!

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The most fun (and delicious part) of this little concoction is mixing in the whipped cream (not seen in these photos because it isn’t super pretty). The richness of the whipped cream pairs perfectly with the bitterness of the espresso, almost bringing out a chocolatey flavor!

So get with your European-self and indulge with a mini cup of espresso con panna 🙂 Happy drinking!

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Espresso Peppermint Brownies

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If there’s one weakness I have, it’s dense delicious fudgy brownies. And in case you didn’t know, Dec. 8th is National Brownie Day, so we decided to pay our tribute. This recipe is pretty much as simple as homemade brownies get, and most certainly a crowd pleaser.


For the brownies:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups semisweet chocolate
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • eggs, lightly whisked
  • teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

For the topping:

  • 4 large candy canes

To make:

Preheat oven to 350 and set aside an 8×8 pan lined with parchment paper.

In a heat-safe bowl, combine 1 cup of your chocolate chips (save the rest to add to the batter), butter, and oil, and place over a small pot of boiling water.

Once fully melted and slightly cooled, combine in a stand (or hand) mixer with your sugars. Mix well, then add espresso, vanilla, and eggs. Add your flour and salt mixture and blend until just mixed. Fold in your chocolate chips.

Place in the oven for 30-35 minutes.

While baking, prepare your peppermint topping. *Warning, this part is loud*

Place your candy canes into a plastic baggie, removing the air, and adding into a second baggie. With a rolling pin or hammer, gently break your candy into pieces.

Once your brownies have five minutes left in the oven, remove and sprinkle on the candy. Place back in the oven and finish baking.


Recipe adapted from Food 52