Coffee Pop-In with Roasted Hazelnut Brownies
I’ve never had a coffee machine before, so I was rather intrigued to find out what this Bosch Tassimo Vivy T12 was going to be like. Bosch is a brand I respect and I’d heard a lot about Tassimo, so I was expecting something good. What first impressed me was how neat it was. I have a small kitchen and was worried about it taking up too much space, but I needn’t have done. It not only looked sleek and smart, but it was quite compact too. The instructions came in pictorial form, so it was easy to put together and prepare for first use. I did a trial run to be sure I knew what I was doing before my friends started to pop-in and I was quite impressed. As it turned out, my friends were too. Never had I served them with such artistic coffee – rustic is my normal style.
The Tassimo capsules made for quick and easy preparation. I served Costa cappuccinos and Twinings Après-Midi d’Orient for the non coffee drinkers. The tea was black, scented with strawberries and contained rose petals. It was light and fruity with a hint of rose, which I really liked. It may have been better served for afternoon tea, but it was enjoyed nonetheless. The tea capsules came in a pack of sixteen and the cappuccino in a pack of eight espresso coffee capsules with corresponding milk capsules.
Obviously I wasn’t going to serve only coffee and tea. I was taking part in Tassimo’s campaign to be the perfect host, after all. No, I made some hazelnut brownies adapted from John Torrode’s recipe for chocolate brownie cake with white chocolate chips. Who doesn’t enjoy tucking into a brownie? To find top tips on how to be the perfect host this party season from Millie Mackintosh and some more gorgious recipes from John Torrode, do visit Tassimo’s website.
As it was a festive occasion, I decorated the serving table appropriately. Amazingly I had one last rose just coming out in my garden. This had to make an appearance. My top tip is for a scattering of chocolate coins over the Christmas table. It’s easy to do and doesn’t cost a fortune either. As well as looking festive and attractive, it has the added bonus of providing additional treats to tuck into.
The brownies were sumptuous and like a famous brand of chocolate, there was a hazelnut in every bite. The roughly ground hazelnuts gave a lovely nutty crunchy texture which married well with their fudgy disposition and the white chocolate pieces and hint of whisky were an added surprise. In fact, I reckon these are up with the best brownies I’ve ever made. A good time was had by all and inspired by this success, I may do another pop-in dreckly, as we say down here in Cornwall.
Karen has chosen glitter, sprinkles, candles and shiny stuff for this month’s Tea Time Treats over at Lavender and Lovage and The Hedge Combers. With the gold glitter on these brownies and the general festive table, I’ve decided to take part.
This is a sponsored post, however all words, images and opinions are my own.
- 250 g unsalted butter
- 95 g cocoa powder
- 120 g hazelnuts
- 3 large eggs - I used duck eggs
- 375 g golden caster sugar - I used cardamom sugar
- 185 g wholemeal spelt flour
- 2 tsp whisky
- 50 g white chocolate chips
- icing sugar to dust
- gold glitter to dust
- Melt the butter in a pan over gentle heat, then stir in cocoa powder and leave to cool a little.
- Roast hazelnuts in the oven at 180C for about ten minutes. Rub the skins off with a clean tea towel then blitz the nuts briefly in a coffee grinder or mini food processor so that some are finely ground and some ware still in large chunks.
- Beat eggs and sugar until the mixture is pale and thick.
- Fold the butter mixture in as gently as possible.
- Sift in flour then fold into batter along with the hazelnuts.
- Finally, stir in whisky and white chocolate chips, again keeping things as gentle as possible.
- Turn into a 9" square silicone mould and bake at 180C for 20 mins, when the top should be firm to the touch, but with a slight wobble to the mixture.
- Remove from the oven and leave to cool completely. Turn out of the mould and cut into sixteen squares.
- Dust half of the squares with icing sugar and the other half with a little gold glitter and arrange in a checkerboard pattern onto a suitable plate - I used a bamboo platter.
Adapted from a recipe by John Torrode