Yeah. That’s right. All those words. At one time. Is your mouth watering yet?

Because mine sure was the first time I heard about this. Did you know you can make ice cream in about 20 seconds in your blender?!? You don’t even need an ice cream maker!! Seriously!

Okay, well not entirely seriously. It’s not exactly ice cream. But it sure is as  close as you can get without actually owning an ice cream maker. And if you, like me, are 100 percent obsessed with ice cream and dream of one day being able to make it fresh in your very own home if only ice cream makers weren’t so expensive and entirely ridiculous to own when your entire house is smaller than a two car garage (I kid you not, but that is a story for another day)..I digress. Did I mention about the ice cream? With the chocolate and the peanut butter? Here’s how it goes:

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Jun
13
0

Milk Punch

Milk Punch. Milk. Punch. Punch. With Milk. Milk. That packs a Punch.

Hmmm.. Think about it. Say the words a few times in your head. Mull it over. Mull.. Mulled wine. Game of Thrones. No. Wine. Mmm.. Wine.. Drink. Milk. Punch? Milk Punch? Milk Punch! Does it still sound weird to you? It still sounds weird to me. But to my boyfriend, it just sounded delicious. Right away. No mulling required. So we decided to make it. In fact, we decided to make it for a very special occasion.

I was taking the MCAT. Heard of it? No? It’s just this one test that can decide whether or not a person gets to do the thing they want to do for the rest of their life. No big deal or anything. You know, just the kind of test you study for for four hours a day for three months with no breaks and no fun. Minor stuff, really. So. I was going to take it. And it was going to take all day. And afterward, I was going to need a drink. Stat. Like a doctor needs a stethescope. And a police officer needs your drivers license number. Am I rambling? Let’s have a drink. 

Drained it!

Be forewarned, however. Even though this was supposed to be my celebratory drink, the night I was supposed to have many and more drinks, I drank only this one. Then I, erm.. well I fell asleep. So it’s a good kind of drink. Just not the party kind of drink. Try it. You’ll see what I mean. It packs a punch.

Milk Punch

(adapted from Smitten Kitchen)

Ingredients

  •  1/2  cup heavy cream
  • 2  cups milk (you can use 1 cup of half and half and 1 1/2 cups of milk if you like. use whichever you have on hand. but the more creamy the better..)
  • 3/4 cup burbon
  • 1/2 cup powdered sugar, sifted (or if you’re lazy like me, skip it. Makes no difference and means less dishes! whoo!)
  • nutmeg for garnish

Instructions

  1. In the large blender attachment for your bullet, mix together all ingredients except nutmeg.
  2. Pulse a few times to mix thoroughly.
  3. Pop the whole thing in the freezer and let it freeze for several hours or up to one day if you’re a planner and are making this in advance.
  4. When you’re ready to serve, take it out of the freezer and give it a few pulses on the bullet.
  5. Pour into 2 glasses and sprinkle on some nutmeg for garnish. Note: if you are going to let it freeze all day or overnight, let the blender defrost for 10 minutes before blending.
  6. Drink and Enjoy! (And then sleep oh so well…)
Jun
11
0

Cocoa Mint Brownies

Hello again!

Yesterday afternoon, my friend Mandee (sensing that I was sinking really “sweet ‘n low”) suggested that we make mint brownies. We got to baking almost immediately and in a little over an hour, we had ourselves a plate of warm cocoa mint brownies.

I was happily surprised by how well the Magic Bullet worked. It evenly mixed all of the brownie ingredients and left us with virtually no mess to clean up. (I hate cleaning up so this came as a humongo relief.)

Lastly, it was Mandee’s genius idea to use fresh mint, instead of pure mint extract, in the brownie mixture. So you can thank her, when you have a taste of these divine fresh minty brownies. You’ll  travel straight to heaven.

I hope you enjoy them so much!

XO,
Kyle

Cocoa Mint Brownies

mebrownie

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 ½ sticks butter melted (6 ounces)
  • ¾ cups cocoa
  • ¼ cup flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1/8 cup chopped fresh mint leaves
  • Soft butter
  • Flour

Instructions

*Try blending before and after you add ingredients. Also, use a spatula to make sure all ingredients are being properly blended.

  1. Preheat oven to 300 degrees. Generously butter and flour 8×8 pan or two 5 ½ x 3 pans.
  2. To tall cup add 2 large eggs and blend until fluffy and light yellow color.
  3. Add ½ cup sugar and ½ brown sugar to tall cup.
  4. Blend ingredients.
  5. Add melted butter (1 ½ sticks or 6 ounces) and ¾ cup cocoa to tall cup.
  6. Blend ingredients.
  7. Add 1-teaspoon vanilla extract, ¼ teaspoon kosher salt and ¼ cup flour to tall cup.
  8. Blend ingredients.
  9. Add 1/8 cup chopped fresh mint leaves.
  10. Pour batter into pan or pans and bake for 55 minutes. *Insert toothpick in center of pan. If toothpick comes out clean, then the brownies are ready!

browniechop

I’m sorry, WHAT?!?! Why the heck would I want to eat that? Well you might not, but if you had a baby child who was young enough to still be tricked into liking green veggies well then, you might wanna give this a shot!


My son Theo is currently 16 months old and obsessed with popsicles. All day long he begs me to drag the freezer open so he can get his little paws in there and muck about with the assorted frozen wonderments lurking in the cold. It started with ice cubes. Ice cubes are just fantastic to a 1 year old. And of course he loves all kinds of fruit, so I started making him popsicles. The first batch was some bright red combo of mixed berries. I quickly discovered my folly after he destroyed several T-shirts with macabre red stains, so I switched to making peach pops. Then I thought well why not mix something tart and sweet like pineapple with a fairly bland veggie like spinach. It’s super healthy for him, and I can’t lie, it makes me feel like a good mommy. Of course, it is REALLY green…

Pineapple Spinach Popsicles

Ingredients

  • A few chunks of pineapple
  • A handful of frozen spinach
  • A few glugs of juice – I used unfiltered organic apple juice

 

Fill up your cup, fit the cross blade on and blend for about 30 seconds, until it’s pretty darn smooth.

Here’s it is!  So, so very green.

I gave Theo some of the ‘smoothie’ to taste test before freezing it.

I dunno about this mom…

What did you say was in this stuff?

Cuz it’s delicious!

Popsicle molds are pretty easy to find, especially this time of year.  This one is from Smart & Final.

I even solved the problem of the stained shirt – just match the clothing to the popsicle color!

May
30
1

Blueberry Me!

Hello folks!

When I was younger, one of my favorite summertime desserts was fresh berries with homemade whipped cream. Since my mom always kept our fridge stocked with fresh fruit and whipping cream, there was never a shortage of dessert at the Mizono house and never any screaming children.

Using that summery treat as inspiration, I made blueberry ice cream with marshmallow whipped cream. Not only does it taste delicious, but it looks incredible.

Here is my spin on fresh berries with whipped cream:

Blueberry Me!

If you could wear a dessert, wouldn’t this be your outfit!?!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 1 packed cup vanilla ice cream
  • ½ cup blueberries
  • ½ cup heavy cream
  • ¼ marshmallow fluff
  • ¼ teaspoon vanilla extract

Instructions

  1. In small bowl, whisk ½ cup cream, ¼ cup marshmallow fluff and ¼ teaspoon vanilla extract. Whisk until stiff peaks form and set aside.
  2. Add 1 packed cup of vanilla ice cream and ½ cup fresh blueberries to the tall cup.
  3. Blend until smooth.
To serve in this delightful fashion,  fill glass ¼ with blueberry ice cream, add layer of marshmallow cream, then more blueberry and then cream. Garnish with blueberries. Hope you enjoy this tasty treat! Let me know if you figure out how to wear a dessert– I would like this to be a thing.

XO,
Kyle

Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.

You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.

Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.

Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.

I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.

Sweet Sweet Cannoli Dip

Magic Bullet Blender Parts

  • 1]Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Flat Blade

Ingredients

  • 1 15 oz container of ricotta cheese, halved / separated
  • 1/2 cup whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
  • 1/8 cup + 1/8 cup + 1 teaspoon powdered sugar, separated
  • 1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon pure vanilla extract, separated

Instructions

  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. Lightly fold together the two batches with a spatula.
    Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
  7. Rinse flat blade.
  8. To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
    Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
  • GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
  • DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
  • Short bread cookies, graham cracker sticks. You have a LOT of options.
  • Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.

Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!

I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.

XXO LD

Feb
20
1

Pie Dough

Magic Bullet Makes Pie D’oh Too?!

I didn’t think it would, but I am again amazed by my Magic Bullet…

Pie Dough

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Plastic Wrap

Ingredients

  • 1 Stick Butter (Cold, and cut into small bits)
  • 1 ¼ C Flour
  • 1 TBL Sugar
  • ½ tsp Salt
  • ¼ C Ice Water
  • ¼ tsp White Wine Vinegar (Apple Cider is good too)

Instructions

  1. Dissolve the salt in the water. Add the vinegar and set in fridge until ready
  2. Put flour, sugar and butter in the Tall cup. Blend and shake to break up butter and “cut into” flour. Stop before all the butter is mixed in
  3. Put flour/butter mixture in a bowl.
  4. Add Ice Water mixture to the tall cup.
  5. Add Flour/butter back to the tall cup.
  6. Pulse, Blend, and Shake until a very rough dough forms.
  7. Place in bowl and help any stray dry bits to merge with the mass.
  8. Shape into a patty shape; wrap with plastic, and refrigerate for up to 5 days.

Roll this d’oh into a beautiful pie shell… save some extra for decoration.

This Recipe yields one 9” pie shell. A single layer.

After you have rolled the d’oh… you can freeze it in its pie tin wrapped in plastic for a month!


Thank You Magic Bullet! I was shocked to find out how well you handled pie d’oh!!
Till Next time you darling little Bakers and
Baker-ettes!    I’m sending my warmest regards!

 

Chef Scott


Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida

It’s coming up on that Special time of year again… when eggnog and peppermint cloud our senses and better judgement. When the wafting smell of gingerbread baking and the wistfull tunes of some ancient Christmas Carol fill your ear buds…

 

I like making and baking gifts and treats for friends. Some of my recipes, while loved and requested fill me with dread. Too many ingredients, so long stirring a pot, too much time waiting for d’oh to rise… oy.

This candy isn’t like that at all. You do need to make it a day ahead of time, but time in the kitchen should be about 10 minutes. Maybe less. 10 minutes is a small price compared to the hours of accolades from all who try your tasty treats.

Here we go…

 

TOOLS:

  • Tall Cup
  • Cross Blade
  • a bowl and a spatula
  • a foil or plastic wrap lined baking sheet

INGREDIENTS:

  • 1 Bag of Ghiradelli 60% Cocoa Choclate Chips
  • 15 (or more) Red and White Starlight Peppermint Candies
STEPS:
  1. Unwrap all those infernal candies. Place them in the Tall cup with the cross blade and wizz until you have dust.
  2. Melt the chocolate in a double boiler (a largeish bowl set over a pot of simmering water) or you could also microwave it. Microwave for 30 seconds. Stir, Microwave at 15 second bursts and stir between each time.
  3. Add Most of the peppermint dust to the chocolate and stir together. Reserve some of the dust for decoration.
  4. Pour Chocolate mixture onto lined sheet pan and place in the freezer for 1 hour or less.
  5. Break into pieces and give to a friend, or snarf it down your own self.

I put out a sort of lavish spread for some friends the other day with pie, and cookies ,and pretzles, and some of this Peppermint Bark. Bark was GONE first before pie even got cut.

Huge Success! No Muss no Fuss…

I can hear the jingle bells! Rock!!

Till next time,

Sending my warmest candy coated regards…

Scott

Have a Halloween hangover? Cure it with one last treat before you put away those decorations!

Spooky Chef Scott here with another Gruesome installment for your Holiday Season.

 

Let me say right up front that I made a Grave mistake in my video. With regards to how much milk I used in the pudding formula… I should have said 1 (one) and ¾ Cups of milk per batch. But in my defense I was working in a haunted house, so I may not have been in my right mind. You may be saying, “and that’s different from any other day, how?”

 

Just enjoy the video, and try not to judge.

 

Here’s what you need…

 

Tools:

  • Tall Cup (2 if you have them)
  • Party Mug
  • Cross Blade
  • pudding serving cups (I only use 4 in the video, but I had enough pudding for a 5th and maybe even a 6th)
  • A stir stick (I used the handle of a spoon)

 

Ingredients:

  • 3 ½ Cups of milk divided (1 ¾ Cups each)
  • 1 Package (small) INSTANT Chocolate Pudding mix
  • 1 Package (small) INSTANT Pistachio Pudding mix
  • Oreo Cookies (with the tops unscrewed and reserved. Feel free to eat the filling and the bottoms)
  • Bugles (if you can find chocolate bugles, use them. If you can’t, then dip your own in melted chocolate and chill)
  • Gummy Worms

 

  1. Put 1 ¾ Cups Cold milk in the tall cup. Add Chocolate Pudding and blend for 10 seconds.
  2. Immediately pour the chocolate pudding in the party mug for safe keeping.
  3. If you only have 1 Tall cup then act fast! Rinse the tall cup to proceed. If you are among the fortunate few that have 2 Tall cups… then just move on.
  4. Repeat Step #1 with the Pistachio Pudding mix
  5. Pour both flavors of pudding into each pudding serving cup
  6. Swirl with the handle of a spoon or similar.
  7. Add 2 Gummi Worms for legs
  8. Add an Oreo top cookie and a bugle for a hat.
  9. Chill and Serve!

 

The spookiest kids pudding cup since the Wonderful World of Oz!

Don’t Get Skeered!!!

Chef Scott

 

 

Full Throttle Thursday – I’m FALLiiiing in Love

Lauren here, your Magic Bullet Blender Kitchen Magician – and single white female – comin’ atcha from the great state of Connecticut, yet again.

I may be that girl who ‘falls in love’ once a week – but this time – it’s for real.

And it’s head over heels – with, of course, a food –  SWEET CINNAMON BUTTER.

This little dollop of joy is beyond easy [granted, many things are when using the Magic Bullet Blender] and gives your fall dinners a different twist. Toss this on the table during your Thanksgiving Dinner instead of your standard, boring, out of the wrapper butter and impress ya guests.

Got some new in-laws coming over? Do it.

Just you and your significant other? Do it.

A random Tuesday night where you are craving carbs and just want to watch A&E re-runs of the overly sensored cable version of The Sopranos alone? Buy some rolls and Do it.

MAGIC BULLET BLENDER PARTS:

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade

INGREDIENTS:

  • [1] stick of butter, softened
  • [1 Tablespoon] light brown sugar
  • [1 Tablespoon] honey
  • [1] pinch of salt
  • [1/2 Teaspoon] cinnamon

INSTRUCTIONS:

  1. –          Add all ingredients to tall cup
  2. –          Blend for 5 seconds
  3. –          Get all Eddie Money on that cup and give ‘er a good shakin
  4. –          Blend additional 5 seconds
  5. –          Refrigerate and save, or slam some of that stuff on bread – yum

As you can see by the above – you got both the SALTY and the SWEET covered. Make this delicious goodness FAR in advance – refrigerate in a cute container – whip it out a game time – and YOU ARE GOLDEN – like that crazy group of girls. So go get all ‘Betty White’ on that butter and try it out.

Now before I go – I have a question for you – if anyone can think of SOMETHING for me to do during my videos during the, say, 10 seconds that I am blending, INSTEAD of awkwardly looking at the camera like Paula Abdul during an American Idol panel – I will:

A. give you my undying thanks.

B. give you a SICK shout out during the next vid.

C. use your suggestion.

D. something else, I don’t know, maybe a gift card to a coffee joint or something.

Alrighty kiddos –  got a bunch to do. Hitting up Jersey to see one of my best little pumpkin’s hockey games – and some NYC action.

Get after it.

Until Tuesday – Happiest Blending, from my big, bulky heart in Connecticut – to all of Yours.

Xo Lauren