Nespresso 'A Cup Above' Gift Ideas

Everyone knows I love coffee, but I've never received coffee-related gifts for Christmas. Well, then why not just gift my friends some coffee related accessories to enjoy?  My all time favorite is Nespresso.  They offer high quality coffee from the world's finest coffee-producing regions.  It is my to-go place for finding gifts that suit everyone on my Holiday list! 

I love that they offer many of the same accessories they have in their boutiques on their site.  So, if you enjoyed sipping your cappuccino from the VertuoLine Cappuccino Cup at their boutique, you can experience the feeling at home by purchasing the cups from their website!  

This Holiday Season feel free to follow my lead & let your friends 'Experience A Cup Above'.  

What do I mean by that?  Well, Experiencing 'A Cup Above' is more than a gift, it's an invitation into Nespresso's elegant lifestyle.  Here are 7 Nespresso Gift ideas for coffee lovers. 

1. Dark Chocolate Squares with Cocoa Bits  (perfect addition to any cappuccino + chocolate lovers.)

2. VertuoLine Recipe Set  (ideal for serving lattes & latte lovers) 

3. Piano Black VertuoLine Evoluo Machine  (for great tasting freshly brewed coffee & espresso at the touch of a button. Convenient. )

4. Indulgent Pack  (ideal for the first time buyer of a Nespresso machine or for a housewarming gift). 

5. VertuoLine Travel Mug (for the constant traveler who prefers their coffee on-the-go). 

6. Premium Espresso Gold Cups (Impress that stylish friend of yours who loves coffee. Hurry though, limited quantities available!)

7. VertuoLine Cappuccino Cups  (this cup set is for the coffee lover who likes to see their coffee & crema)

On another note, here's a great Coffee Milkshake recipe you can pass on to a friend if you decide to gift the lovely Vertuoline Recipe set . 


Ingredients:

• 1 capsule of Decaffeinato or Vanizio

• 2 oz of cold milk
 (or you can add Soy milk if you're looking for a dairy-free milkshake)
• 2 scoops of vanilla ice cream
• Preparation
• Brew Coffee capsule and allow to cool slightly in a cocktail shaker, add ice cream, cold milk and cooled shot. Stir with a whisk or large table spoon. Continue until ice cream is melted and mixture is uniformly thickened and smooth. Pour into VertuoLine recipe glass
• Enjoy & Happy Holidays! 

Did you know that Nespresso capsules are also recyclable? They are!  You can bring them to the Boutiques and retailer drop-offs for recycling + they have a UPS mailback program, which provides pre-paid recycling bags for consumers to mail back used capsules. Drop those off at one of the 88,000 UPS drop off locations across the country. Nespresso recently expanded its program with UPS from 20 to 48 states



-post by jen ramos
-In partnership with Nespresso

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FOOD: ZUCCHINI FRIES

Hi there! Jen from Lemond Drop Love here.  Aren’t zucchini the most versatile veggie?

They substitute pasta and fries (my two favorites) surprisingly well—thank goodness! Being a french fry lover and having a few more pound to shed post pregnancy, I have been trying to eat as healthy as I can without driving myself crazy. These zucchini fries have a lot of flavor plus a really nice crunch and have been able to satisfy my cravings in a big way.  For those of you trying to eat healthy at the start of the New Year, I think you will enjoy these as much as I have.

INGREDIENTS:
Fries
2 medium zucchinis, sliced into skinny sticks
2 large eggs, beaten
1 1/2 cup Panko bread crumbs
3 tablespoons Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Salt and pepper to taste
Dipping Sauce
1/2 cup Vegenaise
1 teaspoon lemon juice
1 teaspoon hot sauce (Cholula)
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper


DIRECTIONS:

• Preheat oven to 425 degrees F. Spray or oil a baking sheet and set aside.
• Cut zucchini into thin slices and set a side. In a dish, combine the Panko, Parmesan cheese, oregano, paprika, salt, and pepper and mix well. In a small bowl, whisk two eggs.
• Dip the zucchini sticks in the eggs and then into the Panko mixture. Coat evenly.
• Place the coated zucchini sticks onto the prepared baking sheet.
• Bake for about 20 minutes, turning once about halfway through, until golden brown and crispy.
• To make the dipping sauce, place all of the ingredients in a bowl; then whisk until combined.

-photos and post by Jen Costea

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FOOD: Salted Caramel Pavlovas

Hello Made By Girl readers! Jen from Pretty Eats here with a gorgeous dessert that is sure
to impress, Salted Caramel Pavlovas. This meringue recipe has been a family stand-by
for ages, and I've been inspired to add a touch of caramel and sea salt. Pavlovas are such a simple cookie to make, don't tell your guests that though! These would also be lovely with fresh berries on top with a sprinkle of powdered sugar.

Salted Caramel Pavlovas

Ingredients: makes 6 pavlovas
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/8 tsp cream of tartar
• Sea salt
• 3/4 c sugar
• Jar of prepared caramel sauce

Directions:

• Preheat oven to 325 F
• Beat egg whites, extract, tartar, and salt until soft peaks form.
• Gradually add sugar. Beat until glossy and stiff peaks form.
• On a parchment lined baking sheet, spoon 3" wide mounds of the mixture.
• Drizzle 1/2 tsp of caramel sauce on each mound. Gently swirl with a butter knife.
• Bake pavlovas for 20-25 minutes. Turn off oven, allow pavlovas to sit in oven for
another 20 minutes.
• Drizzle with additional caramel sauce, sprinkle with a pinch of sea salt, and enjoy!

-post by Jennifer Olson

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FOOD: Classic Chicken Tortilla Soup

Hey guys! Jen from Lemon Drop Love here and wow it's been a while! Hope you had a nice holiday season. I had a sweet little baby girl in October and cooking has been a struggle in my house since her debut. But today I wanted to kick start the year with a healthy chicken tortilla soup from one of my very favorite chefs, Rick Bayless.

I love all his restaurants and one of them actually catered my wedding, how big of a fan I am of this guy and his food! I have always wanted to cook tortilla soup and I finally got around to it. I'm not sure why I was so intimidated by this dish before, because after making it I realize just how easy and delicious it is. I have a feeling I will be making more and more of this soup until I can get a handle on the kitchen and cooking again. Hope you enjoy!

Classic Chicken Tortilla Soup

INGREDIENTS: (recipe adapted via Rick Bayless)
1 large dried New Mexico chile
One15-ounce can diced tomatoes in juice
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 rotisserie chicken, breasts removed and skinned and then shredded
1 large ripe avocado, peeled and cut into cubes
1 1/2 cups (6 ounces) shredded cheese, Monterey Jack or mild cheddar
4 cups roughly broken tortilla chips
Lime wedges for garnish



DIRECTIONS:

• Break the chile into pieces and put in a blender along with the tomatoes and their juices. Heat the oil in a large (4 quart) pot over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop the onion and garlic and transfer to the blender. Process until smooth.
• Return the pot to medium-high heat. Once hot, add the puree and stir constantly until thickened to the consistency of tomato paste, about 6-minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt.
• Just before serving, add the chicken to the simmering broth. Serve and garnish with cheese, avocado, chips and a lime wedge.

-post by jen costea

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FOOD: Autumn Cider Cocktails

Welcome Made By Girl readers! I'm Jen from Pretty Eats popping up with a jewel-toned
cocktail perfect for chilly nights, Cider Cocktails. Autumn's star of the season, a high quality
apple cider, elevates these drinks to a special occasion all on their own. I first take one of my
favorite Rye whiskeys, and let it sit with cinnamon sticks and fresh apple slices, then add it to ice
cold cider. A fun variation on this cocktail is to add sparkling cider instead! Either way you serve
it, this Autumn Cider Cocktail will bring some big Cheers!

Autumn Cider Cocktails
Ingredients: 4 cocktails
• 1 cup high quality Rye whiskey
• 2 cinnamon sticks
• 3 star anise
• 3 fresh apples
• 3 cups fresh apple cider
• 4 sugar cubes, if desired

Directions:
• In a lidded jar, combine Rye, cinnamon sticks, star anise, and 1 sliced apple. Allow to sit
for 1-2 days.
• Strain Rye mixture into a clean pitcher, discarding apple slices and spices.
• Fill a cocktail shaker halfway with ice, combine 1/2 cup spiced Rye with 1 1/2 cups cider.
Shake well / *if using sparkling cider, simply stir the cocktails, do not shake.
• Pour immediately into glasses (with a sugar cube, if desired), and enjoy!!

 

-post & photos by jen olsen

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FOOD: Chocolate Chunk Zucchini Bread

Hi there, Amanda here from A Life Well Lived. Today I am sharing my recipe for Chocolate Chunk Zucchini Bread.  Zucchini seems to be everywhere this time of year.  If anyone has a zucchini plant, you know that is grows like a weed in the summertime...so let's put it to use before Summer ends!

In fact, I'm trying my hand at my own garden and I am up to my ears in zucchini. So, I thought this would be the perfect way to use some of it. Plus it is a sneaky way to add some vegetables to your day by combining it with chocolate. Now those are some veggies that I will eat!  I added some coconut flake to the top before I baked it for an added crunch. The result is a tender quick bread that is moist, flavorful and all together delicious. Enjoy!

Chocolate Chunk Zucchini Bread 

Ingredients: 

2 eggs 1/2 cup vegetable oil 1 cup sugar 1 1/2 cups grated zucchini 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons cinnamon 1/8 teaspoon nutmeg 1/2  teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 3/4 cup semi-sweet chocolate chips or chunks

Directions:

Preheat oven to 350°F.

Grease and flour an 8×4 inch loaf pan.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, then gently stir into egg and zucchini mixture. Fold in chocolate.

Pour batter into prepared loaf pan.

Bake loaf for 55 - 60 minutes or until a tester inserted into the center comes out clean. (You can also adapt this recipe for muffins, just use a muffin tin and adapt the bake time to about 20 -25 minutes)

Recipe makes 1 loaf of Chocolate Chunk Zucchini Bread.

-post and images by amanda fredrickson

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FOOD: SUMMER PHO

Hi there MadeByGirl! I'm Jen from Pretty Eats serving up a fun and easy take on one of my favorite dishes, Pho.  As we approach the last days of Summer (can you believe it?) this piping hot bowl of rich broth offers up a great way to highlight summer herbs & vegetables. Adapt your pho ingredients to what looks great at the farm stand or what happens to be popping out of your garden. The cool greens and whites of this dish are a blank canvas for seasonal cooking at its best. Don't forget the hot sauce, nothing like a little spice to cool down on a summer day!

 Summer Pho 

Ingredients: (serves 2)
 • 1 chicken breast, poached or grilled, sliced
 • 1 quart high quality chicken stock
 • 2 c rice noodles, cooked according to directions
• 2 tbsp minced ginger • 1 tbsp minced garlic
 • 1/2 c each, finely sliced shallot, fennel, and green onion
 • 1/2 c bean sprouts
 • A few slices of jalapeno
 • Fresh sprigs of basil and cilantro
 • Lime wedges, plum sauce, hot sauce Directions:
• Heat chicken stock, ginger, and garlic until boiling. Remove from heat.
 • Simply assemble bowls beginning with noodles, chicken, and vegetables.
 • Ladle hot broth into bowls and top with herbs, sauces, and a squeeze of lime!

 

-recipe and photos by jen olsen

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FOOD: Pavlova with Summer Fruit

Hi there readers of Made By Girl, Amanda here from A Life Well Lived sharing a quintessential summer dessert recipe - Pavlova -  fancy name for a simple dessert. Pavlova is one of my favorites, especially in the summer because it is basically a vehicle to eat lots and lots of whipped cream. Plus the fruit this time of year is pure perfection.

 Pavlova looks like it takes a lot of technique - but it doesn't. If you have a stand mixer or hand mixer that will help. Other than that it is whipping together egg whites and sugar until they are glossy and hold stiff peaks (Here is a tip, if you are not sure if the peaks are stiff, remove the whisk attachment and hold it up. If the meringue holds its shape and doesn't sag or droop then it is good to go) Pavlova is a meringue based desert and meringue is basically baked egg whites and sugar. Which means they are gluten and dairy free.

The whipped cream in the Pavlova is not dairy free but all in all this dessert is fresh and light. If you wanted to go dairy free, just use coconut milk instead of whipped cream.  (Here is a great tutorial on how to do that) You have free rein on what you want to top the Pavlova with. I used berries and peaches but you could use just about any fresh summertime fruit.  Best part of all, the meringue portion of the Pavlova can be made a day in advance, just wrap it tightly with plastic wrap when it is cool.  When you are ready to eat it, top with whipped cream and fruit. It is a crowd pleaser that looks like you have been in the kitchen for days.

• 3 egg whites
• 1/4 tsp. cream of tartar
• 2/3 cup sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 1 cup heavy cream
• 2 Tbs. sugar
• 1/2 tsp. vanilla extract
• lots of fruit, such as berries and peaches

Preheat oven to 250F Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla and almond extract. Gradually beat in sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Spoon meringue onto a baking sheet that has been lined with parchment or a silpat. With the back of a spatula form meringue into a circle/oval shape about 1 inch thick. It doesn't have to be perfect.  Bake meringue for about 1 - 1 1/2 hours or until meringue is not sticky or tacky to touch Remove meringue from oven and let cool completely.  Right before serving whip cream, sugar and vanilla extract together until soft peaks form. Spoon that onto meringue and top with a lot of fruit. Serve immediately.

-images by amanda fredrickson

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