Jul
5
0

S’more Bars

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Summer means s’mores, but if you live in the desert in the summer then making s’mores over a fire is not the best idea! So these baked s’more bars are just as fun to eat, and you won’t have to sweat it out over a hot fire!

S’more Bars

Ingredients

  • 2 cups plus 1 tb. flour
  • 6 graham crackers 
  • 1 1/2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tb. vanilla
  • 3/4 cup mini marshmallows
  • 2 chocolate bars, plus 1/2 of one for the top, chopped

Instructions

  1. Preheat the oven to 350 degrees. Add the graham crackers in a ziplock bag. Crush them lightly then add them into the Magic Bullet Blender. Blend them until them are fine crumbs.
  2. In a bowl, whisk together the flour, 1/4 cup of the graham crackers crumbs, cornstarch, baking soda, and salt. Set aside.
  3. In another bowl, beat the butter and sugar together until combined. Add the sugars, beat together, then the eggs and vanilla.
  4. Beat together the flour into the butter mixture until combined.
  5. Using your hands, fold in the marshmallows and chocolate. (Reserve some for topping.)
  6. Grease an 8×8 glass pan and add the batter to the pan. Press down firmly, then press in the rest of the chocolate. 
  7. Sprinkle 1/4 cup of graham cracker crumbs on top and press those in too.
  8. Bake for 20 minutes, then remove and let cool. Serve and enjoy!

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Chocolate Sheet Cake is one of my favorite cakes for one simple reason…Leftovers. It may be slightly embarrassing to admit but because it’s a slightly a bigger cake, there is ALWAYS leftovers. Which means for a few days after, I just grab a fork and sneak a few bites through out the day. It’s my favorite! 😉

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Chocolate Avocado Sheet Cake

Cake Ingredients

  • 2 cup flour
  • 1 1/4 cup sugar
  • 1/2 tsp. salt
  • 6 TB. cocoa powder
  • 1 stick butter
  • 1 ripe avocado
  • 1 cup boiling coffee or water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 tb. vanilla

Frosting Ingredients

  • 1 3/4 sticks butter
  • 6 tb. cocoa powder
  • 6 tb. milk
  • 1 tsp. vanilla
  • 4 1/2 cup powdered sugar

Instructions

  1. In the Magic Bullet Blender puree the avocado until smooth. If needed, add a tsp. of water to help blend. This may take a few minutes to blend as you might need to use a spoon to stir the avocado every so often.
  2. Next in a separate bowl, mix together the flour, sugar, and salt.
  3. In a saucepan add butter and melt. Then stir in cocoa powder and boiling water or coffee. Stir until creamy, remove from heat and pour over the flour mixture. Whisk together and set aside. In a separate bowl add the buttermilk, eggs, vanilla, and avocado. Whisk together until combined. Add to cake mixture and stir until combined.
  4. Grease a cake sheet pan and add mixture. Bake 250 for 20 minutes.
  5. Right before the cake is done, make the frosting. In a sauce pan melt the butter. Stir in the cocoa powder and turn off the heat. Whisk in the milk, vanilla, and powdered sugar. Once the cake is done, pour the frosting over the warm cake and spread. Enjoy!

 

Jun
8
0

Healthy Blondies

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Are you asking yourself why these blondies are called “healthy”?

The secret ingredient is garbanzo beans! This may sound strange, but you can’t taste the actual beans in these blondies. They still have a little butter, sugar, eggs, and flour, but less of the bad stuff. The beans give them a moist, chewy consistency while the other ingredients mask the taste. Adding beans and blending them into the blondie batter is a great way to add fiber and protein to these delicious bars.

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Healthy Blondie Recipe

Ingredients

  • 1 can garbanzo beans (15.9 oz)
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 2 eggs
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Nuts (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Stir in nuts with a spatula and transfer to an 8×8 baking dish.
  4. Bake for 30 minutes, then cool before cutting.

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Makes 9 squares

 

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I feel like every time my bananas turn brown, I create a new banana bread recipe with different variations. I wanted to try something different besides my typical chocolate chip banana bread. So, I browned some butter which gave the bread a hint of caramel flavor and then added one of my favorite spices. It’s almost like a little piece of the Fall Season in one recipe!

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Spiced Brown Butter Banana Bread

Ingredients

  • 4 ripe bananas mashed
  • 1 cup coconut sugar
  • 1/2 cup greek yogurt
  • 1 stick salted butter
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 3/4 cup flour, or whole wheat flour
  • 1 tb. garam masala spice
  • 1 tsp. baking soda

Instructions

  1. In a bowl, mash the bananas and add them to the large blender cup of the Magic Bullet Blender. Set aside.
  2. In a sauce pan add your butter and melt on medium low heat while continually stirring until the butter has reached a light to dark brown caramel color. Remove from heat to let cool.
  3. In the blender add the eggs, sugar, yogurt, and milk, with the bananas. Blend until creamy. In a separate bowl, whisk together the flour, spices, and baking soda. Fold in the banana mixture, and then stir in the browned butter.

I made 4 mini loaves, baked at 325 for 30-35 minutes. Adjust time accordingly if you are using large bread pan.

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I am always looking for a healthier dessert that I can indulge in late at night the my kids go to bed. 99% of the time I am looking for chocolate, so when this recipe came together I was super excited! My favorite thing to do is wrap them up safe in the freezer and then pull them out when everyone is in bed….and no one can disturb me ;).

Peanut Butter Black Bean Brownies

Ingredients

  • 1 can black beans, drained and rinsed
  • 1/4 cup peanut butter
  • 3 eggs
  • 1 tb. canola oil
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tb. vanilla
  • 2/3 cup coconut sugar
  • 1/2 cup chocolate chips

Instructions

  1. Add all ingredients to the large magic bullet blender. (Eggs on the bottom.)
  2. Puree until smooth. The batter will be really thick, so if it doesn’t blend, add a few TB. of milk
  3. Add parchment paper to an 8X8 pan, add batter, and bake at 350 for 20-25 minutes.
  4. Let cool, then cut into squares.

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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins

 

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I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste

Instructions

  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

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These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!

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Mini Pumpkin Pie Muffins

Ingredients

  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs

Instructions

  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!

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Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!

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Easy Strawberry Soufflé

Ingredients

  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites

Instructions

  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.

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Makes 2 soufflés.

 

Oct
2
1

Lemon Yogurt Plum Cake

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If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.

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Lemon Yogurt Plum Cake

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1 1/2 cups flour
  • 3 plums, sliced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.
  3. Pour into an 8×8 greased baking pan and top with sliced plums.
  4. Bake for 50 minutes.

Makes 1 8×8-inch cake.