Leftover Coffee becomes Fabulous Granita - Simple Saturday

There's a wonderful food movement brewing that's all about using plants, meats and resources to their full extent. Personally, I grew up with a mom that didn't waste anything. As a single mom, she couldn't afford to throw things out, so re-purposing was just an every day necessity. I, organically think like that and its one of the reasons I love Simple Saturday ideas like this:

Coffee Granita w/Chipotle Cinnamon Cream

Obviously, you can use fresh brewed coffee or espresso for this treat, but it does serve as a great way to use up the coffee you over-brewed instead of tossing it down the drain. Coffee that has been sitting for a while can get bitter, so sweetening with a touch of agave, sugar or honey is advised. I wouldn't use coffee that is more than a few hours brewed.

RECIPE: Coffee Granita (aka: Italian Ice)

Brewed coffee or espresso
2 tbls of honey, agave or sugar for every 1 cup of brewed coffee

Heat or reheat the coffee and stir in the sugar to dissolve (you want it to taste a little stronger and sweeter than just drinking coffee). Carefully pour the coffee into a shallow baking pan . You want the coffee to be less than an inch deep.
Put the pan in the freezer and every 1/2 hour, remove and use a fork to scrape the icy coffee into crystals, then return to the freezer.
When serving, scoop into a glass and top with prepared cream. Serve immediately.
*this makes a tasty treat, dessert, a between courses icy palate cleanser, or a finish to a rich meal.

RECIPE: Chipotle Cinnamon Cream

1/2 cup heavy whipping cream
1 tsp powdered sugar
pinch of chipotle chili powder
pinch of cinnamon
*optional - tiny dash of fresh ground nutmeg

Stir the chili powder and cinnamon into the teaspoon of powdered sugar. Whip the cream til thick and add the spicy powdered sugar. Continue whipping the cream to a thick, but not too firm consistency. Keep chilled. Place a small dollop on each Coffee Granita just before serving.

Having Coffee Granita on hand in the freezer is so easy, and everyone loves when you bring it out. It always looks like so much more than it is, and who doesn't like the fun of icy treats melting on your tongue. My mom will be proud of you.

Nutella/Banana/Chipotle Paleta - Say That 3 Times Fast

I love Nutella, and I love a Challenge. Did I mention I love Nutella? Thanks to the inspired Paula at Bell'Alimento, I've been experimenting with that "hazelnutty", sweet, chocolate, semi-healthy addictive spread called Nutella. The coolest thing (literally) I've made so far is a PALETA.
The classic Mexican Popsicle, Paleta, differs from the traditional American Popsicle by using real fruit and less sugar. These frozen fruit bars can be made with a water base or a milk base, and they can be sweet or savory.The ringing bell of the Paletero's push cart and running out to pick out a favorite flavor from the rainbow of cellophane wrappers is a childhood memory for many people. And the popularity of these fruity filled Mexican Popsicles has launched several gourmet Paleterias around the country. Children love the flavors that include Strawberry, Mango, Coconut and Lime. Adults enjoy those and also the complex combos of Cucumber and Jalapeno, Pineapple and Avocado or Lime with pepper flakes.

I have to admit, it wasn't a chore to taste test these Nutella/Banana/Chipotle Paletas. Besides being a great refresher from the summer heat, the Nutella addition made these pops a creamy dream to sink your teeth into. Then, the cold melts away to a jewel of fresh banana. After the sweet, a kick of heat from the chipotle hits the back of your throat and you're ready for your next bite. These are simple, inexpensive, fast, cold and a great way to use the bananas you already put away in the freezer. Make a lot of them because you will be hearing, "more Paleta, Paleez."

NUTELLA/BANANA/CHIPOTLE PALETA

1 Cup Whole Milk
2 Frozen Bananas
1/2 cup Nutella
1 Chipotle Chile (From can of Chipotle Chiles in Adobe sauce)
Crushed Toasted Hazelnuts (optional)

In a blender, add the bananas, milk, nutella and chipotle chili together and blend for about 20 seconds. Banana pieces should be small chunks or less.

Pour mixture into Popsicle molds and place in freezer until firm. (You can also use paper cups for the molds. Pour mixture into small cups and freeze for about 1 hour, then place popsicle sticks into the middle standing up. Return to the freezer til firm)

**Optional: Before pouring mixture in, put a sprinkling of toasted hazelnuts in the tip of the molds.

To see MANY other Nutella ideas from friends who are participating in this Nutella Challenge, or to join in the fun, CLICK HERE.