When I saw this recipe for Espresso Granita at Smitten Kitchen, I knew I had to try it right away. I was pretty sure I’d like it, but this is a recipe that totally blew me away. It will probably become one of my most favorite summertime desserts. It’s so simple, yet it tastes like so much more than just coffee and cream.
I used my 6-cup Bialetti Moka pot (stovetop espresso maker) to make the espresso, which is about half a recipe, and was enough for 4 or 5 servings.
In other food news, I also made Baking Sheet Macaroni and Cheese. The recipe in the link has very little milk in it, and more cheese than I usually use – although it was pretty good, I thought it was a bit on the tough/rubbery side. Perhaps if I’d baked it at a slightly higher temperature, it would have browned more quickly without getting as tough. I’ll probably try this method again, but I’ll try using my usual mac and cheese recipe, and just bake it this way. Since I was concerned about cleanup, I lined the baking sheet with parchment paper. I think it was a good choice.