Cookerati

Senseo and Godiva have paired up to bring you a really nice cup of coffee.  Senseo is a single serve coffee machine and  Godiva, one of my favorite chocolate brands has joined with them to bring us flavored coffee pods.  It is a winning coffee combination if you ask me.

I’ve had a Senseo for a while and I like it alot. Before you tsk, tsk me about the environment, understand my coffee drinking.  I am the only person in the house who drinks coffee and I drink it sporatically during the day.  Days I leave for the office, I drink the office coffee and I bring my own mug.  The days I work from home and on the weekends, I make my own coffee, but I make it when I drink it.  I don’t throw away pots of coffee, wasting water and grounds, I make a cup and I drink a cup.  When I want another cup, I make a cup and I drink a cup.  I turn the machine off in between, and I’m not wasting electricity keeping it warm.  In fact on the Senseo, there isn’t a warmer because you make it when you want to drink it.  So a single serve machine suits me perfectly, in fact it makes sense.

I’ve been drinking the Godiva Creme Brulee and the Chocolate Creme coffee lately and loving it.  They use 100 % arabica beans with flavoring.  I like flavored coffees, but I’m a little picky about them, because they can taste of chemicals .  The good news is that Godiva Creme coffees, are both flavorful and delicious. The Chocolate Creme Coffee, smells of Chocolate and Coffee, not so much creme, and tastes of chocolate, but the chocolate doesn’t take over.  The Creme Brulee, smells and tastes more of sweet caramel and creme, and has a great froth.  Neither of these flavored coffees is sweet, you need to add your own cream(milk) and sweetener. It is a delicious coffee treat.

Pros:

• Single Serve – I’m not wasting coffee, water and electricity.
• Not Bulky – Doesn’t take up a lot of room on the counter.
• Safe – you don’t burn your arm on a warmer – because there isn’t one (make a cup drink a cup).
• Convenient & Clean – The pods are pre measured – and can be dumped right into the composter after you have used them, without getting messy. The pod holder and spout can go right into the dishwasher.
• Delicious – the Godiva pods are full of flavor and not bitter at all.

Con:

• Resevoir size – The resevoir is not huge, so you need to refill it after every other cup. (Not a huge big deal).
• Coffee Strength – For someone like my sister who likes her coffee really strong, it may not be strong enough for her.  You can double the pods to make it stronger, but then you use them up twice as fast.  So there is a trade off. 

 Senseo Coffee

I was also sent me some recipes to share, since everyone loves a good coffee snack, here you go.
Recipes from Food Network Star Aida Mollenkamp:

Toffee Coffee Chocolate Clusters
Makes 35    
9 ounces semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons strong coffee
1/2 cup toffee bits

Line a baking sheet with a silicone baking mat or aluminum foil. Place chocolate in a medium bowl and set aside. Combine cream and coffee in a small saucepan and bring to a simmer over medium heat.
Pour cream mixture over chocolate and let sit until chocolate starts to melt, about 2 minutes. Stir until the chocolate is melted and smooth, about 1 minute.
Stir in toffee bits until evenly combined and let sit until slightly set up, about 10 to 15 minutes. Drop by rounded teaspoons onto the prepared baking sheet. Place in the refrigerator to set up, at least 10 minutes.

Gooey Mocha Mini Cakes
Makes 12

2 sticks unsalted butter, cut into small pieces
3/4 cup milk chocolate chips (4 1/2 ounces)
1/2 cup semisweet chocolate chips (3 ounces)
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon table salt
4 large eggs
1/3 cup strong coffee
2 teaspoons vanilla extract
1 1/4 cups granulated sugar

Heat oven to 350°F and place rack in the middle. Coat a 12-well muffin pan with butter. Combine butter, 1/2 cup of the milk chocolate, and all the semisweet chocolate in a medium glass or stainless steel bowl and place over a pot of barely simmering water. Stir until the chocolate is melted and smooth, about 4 minutes. (Alternatively, use a microwave-safe bowl and microwave, stirring frequently, until melted, about 1 to 2 minutes.) Set aside to cool slightly.
Whisk flour, cocoa, baking powder and salt together to combine. Set aside. Whisk eggs, coffee, and vanilla together until smooth. Add sugar and whisk until combined. Add the cooled chocolate mixture and whisk until just combined.
Mix in flour mixture in two parts and stir until just combined. Divide mixture among muffin wells (about 1/4 cup per well). Garnish muffins with remaining 1/4 cup milk chocolate chips. Bake, rotating the pan halfway through, until edges of bites are set, cake tester comes out clean, but center is still soft, about 18 to 20 minutes. Remove from oven and let rest 5 minutes in muffin pan before unmolding.