How'd you like to put some coffee cheer under your tree this year?
Thanks to my friends at Nescafe', I'm giving away a Titanium Piccolo gourmet brewing system, which retails for $200.
This compact machine is perfect for make-it-in-a-hurry coffee lovers. Simple to use, the one-cup brewer heats up quickly and in less than a minute your cappuccino, latte or hot chocolate is ready.
As I found out, it's a user-friendly way to make a cup of coffee-house java, minus the barista or potential danger associated with using espresso machines, milk-foaming machines and coffee grinders.
You can enter to win this fantastic system simply by posting a comment telling me your favorite holiday cookie. Hey, how can you have cookies without coffee? Please don't forget to include your email address so that I can contact you if you win.
Prize provided and fulfilled by Dolce Gusto. One entry per person, please.
Enter by leaving a comment by Friday, Dec. 15. Open to U.S. residents only.
One wInner will be randomly selected using Random.org and announced Sat., Dec. 16. Winners will be notified and need to provide me with their mailing address to receive the machine.
Good luck! Happy Holidays, everyone!
Keep it short and sweet. Literally. Whip up this quick banana dessert when last-minute guests show up. Saute sliced bananas in brown sugar, cinnamon and butter. Then serve the warm bananas spooned over Greek yogurt. Fantastic!
I also loved this recipe for peach melba crepes. While a little more elaborate, I think you'll love it, too!
PEACH MELBA CREPES
1 12-ounce package frozen raspberries
Place raspberries in a medium saucepan and bring to a simmer on medium heat. Simmer for 10 minutes, stirring occasionally. The berries will gradually disintegrate as they are cooking. Remove from heat and strain the sauce through a fine mesh wire sieve placed over a bowl. Throw away the seeds and pulp that remain in the sieve.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to a plate. Continue until all batter is gone.
1 8-ounce package cream cheese
1 cup powdered sugar
1 teaspoon almond extract
In a small bowl, beat all three ingredients until smooth.
Divide filling among 8 crepes, spreading evenly. Fold crepe in half, then in half again, forming triangles. Place 2 crepes on each plate. Top crepes with sliced peaches; drizzle with warm raspberries. Optional, serve with a scoop of vanilla ice cream.
Read more about fast desserts and get the recipe for Cinnamon Sauteed Bananas in this week's Table Scraps column.