It’s kind of hot. I suppose it should be…it is August. Sometimes it’s too hot for coffee….dare I say. There are about 2 weeks in the late summer when I switch to iced coffee. I still need that jolt to wake me up…but I just cannot drink a hot drink. This super quick mocha frappe is just the ticket for these hot hot days of summer. My friends at Nespresso sent me a super sexy machine called the VertuoLine to try out…so I created this recipe for them:) Vavavoom…am I right? Even the pods are fun….;) Choose from espresso or coffee…. I thought it was going to be similar to other one step brews in the market….but not so….this is straight from the coffeehouse to your home….Let me show you…
It is a compact machine…but it can make a variety of different brews. The machine actually reads the barcode of the pod…decides it is espresso or just coffee…brews accordingly….I was impressed with the foam this machine creates. And it takes about one minute….seriously fast….I made this homemade mocha frappe in 2 minutes. Super easy…and it was delicious.
All you are going to need for this mocha frappe is one espresso brewed….some ice, chocolate milk…and of course a bit of whipped crème (if you are feeling fancy.) I brewed a purple regular espresso pod—but the nespresso pods come in all flavors so you can easily mix it up.
Place a tall glass under the dispenser….brew your espresso. When the brew is finished…fill the glass to the rim with ice. Pour in some chocolate milk (probably about 1 cup or so…I filled it to the 3/4 mark on my glass.) With a tall spoon, mix up the espresso and milk. Holy cow…. pun intended of course;)
Top with some whipped crème…because you have been a good girl all summer…sprinkle on some cocoa…just because you’re feelin fancy. Grab your favorite magazine…or catch up on the front porch reading your favorite blog…ahem..ahem…:)
Go ahead….you deserve it….summer is almost over….soak it in:)
It pays for itself quickly if you enjoy a coffee drink everyday:) (link below is affiliate link…fyi)
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Mornin friends! Hope you had a restful weekend. Several were interested in the Norwex post that I popped in to share on Saturday. The link on the side of the blog will stay up for awhile. You can click there to see all the products that are available. I started with the “starter pack” that has an enviro-cloth and a window cloth. If you want more info…just message me:) I will try to help.
The dog days of summer are still upon us…even though we are in back to school mode here. Using the grill to cook your entire meal outdoors is a great way to keep the heat out of your kitchen…and make less mess to clean up! These potatoes are a “go to” side dish for us. Just drop a steak on the grill and make a salad—dinner is done:)
While vacationing these last few weeks…we made many meals on the grill. All you need is some foil, a few seasonings….and you are set for a quick meal and no clean up! Win win!
Super simple ingredients….it almost isn’t a recipe:)
Easy Grilled Potato Casserole
Author: Tracie at CleverlyInspired
- 2 large potatoes sliced thin
- ½ onion sliced
- foil pan (I like the lasagna size pan….makes stirring easy)
- 2 tsp old bay seasoning
- pepper to taste
- 4 T butter cubed
- 1.5 C shredded Monterey jack cheese
- 2 T olive oil
- Place olive oil in foil pan.
- Place onions and potatoes. Toss to combine.
- Sprinkle seasonings. Top with butter cubes.
- Top with foil and poke holes for steam.
- Place on medium heat grill for 20 minutes.
- Stir and mix in cheese. Replace foil for 15-20 minutes more until potatoes are tender and fabulous:)
Wow your friends and impress your family with the easiest cheesiest potatoes ever:)
PS…the mushrooms are just as simple. Place 1 package of cleaned sliced mushrooms in a foil pan. Top with olive oil an sprinkle of salt, pepper and garlic powder. Cover and cook 25 minutes….love them!
Great….now I’m hungry:)
My first foodie post from our new house….feels so fun…and yet so weird. I am still figuring out the best way to use this space. Still a ton to do…lots to share…so excited to share it with all of you!! Here is a great lil recipe to try out this weekend….
I am pretty sure that cucumber is the official veggie of summertime (along with the beloved tomato of course.) Rightly so I suppose…it grows rampant all season long….taste fabulous on a hot summer day…and you can make it look so stinkin cool too. Doesn’t this look so chic?? And I am sooooo not chic! :) My friends over at Martha Stewart ( that’s right, Martha herself…insert sarcasm…) sent me these adorbs plates from the Martha Stewart Collection…available exclusively at Macy’s. These remind me of Madmen for some reason…a bit mid century modern with just a touch of cuteness. Sidenote: Have you watched Madmen??….oh my goodness. This year is the final season….and I am going to start the entire show over from the beginning….it is just that good. The costume and set design are incredible. I digress….The collection is called Poppy….very fun and summery….go check it out at your local Macy’s:)
So here is how you put together these easy cucumber bites….it really couldn’t be simpler. You could place them on a cracker instead of rye toast….up to you.
Cool Cucumber Bite Appetizer Recipe featuring Martha Stewart Collection
Author: Tracie at CleverlyInspired
- 4 pieces rye bread toasted (or 16 crackers)
- 1 cucumber
- package of boursin garlic herb cheese
- Peel one section on the cucumber.
- Continue to peel long ways and place peels on paper towel to dry off a bit.
- With a melonballer, scoop some cheese on the end of the peel and roll up.
- Cut up toast into 4 pieces.
- Place cucumber on toast.
Summer on a plate:)
Have a terrific weekend!!
It is the one popsicle my kids agree on….the bomb pop popsicle covers all the bases. Cherry, lemonade and blueberry….all wrapped up into one delicious popsicle. They scream summertime fun. I wanted to come up with a cupcake that had all that summertime goodness. The bomb pop cupcake was born. I shared this recipe about a year ago on another blog…but I never got around to sharing it with you here. I worked in some fresh raspberry syrup…along with a fluffy lemon cupcake….it taste just like a bomb pop—even without a blueberry. You could add a fresh blueberry on the top though…I went with raspberry…either would work though.
Don’t these look summery:)
You can top them with these little homemade flags….just print out on your home printer…cut up and tape to some festival straws:)
Bomb Pop Cupcake Recipe (summertime recipes)
Author: Tracie at CleverlyInspired
- For the cupcakes:
- 1½ cups all-purpose flour, spooned and leveled
- 1 tablespoon finely grated lemon zest
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- ¾ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 cup fresh raspberries
- ½ teaspoon pure vanilla extract
- Additional fresh raspberries, for garnish-if desired
- Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
- Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
- While the cupcakes are cooling, make the raspberry buttercream frosting. In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.
There is nothing like fresh lemon zest in a fluffy homemade cupcake….very easy and it makes all the difference. You can make the cupcakes a day ahead and whip up the raspberry buttercream the same day. If you aren’t feeling that adventurous—just add the raspberry syrup into some store bought frosting. If it is too thin…thicken with powdered sugar.
Go bake up some summertime….:)
My house….is….completely engulfed in boxes. Seriously, every room….it is getting kind of old. #firstworldproblems I know…So I wanted to share with you today….but I haven’t had much of a chance to sit down and write. I rounded up some of my favorite past post that all have to do with summer fun! I hope you can get at there and do a few:) Happy Friday friends….are you coming to help pack? I’m waiting:)
Outdoor Summer Station
Host a Garden Planting party
Make Homemade Water Ice
Simple Garage Organizing
Grill some Hot Wings
Make some Road Trip Snack Trays
Read my “one sentence interview” series of some of you favorite bloggers
DIY smore roasters
How to take pictures with sparklers