Coconut Scones

Coconut makes just about everything better. Adding it to an already delicious scone recipe? Sign me up!

With the Magic Bullet, you’ll be able to whip up a batch of these delightful snacks in a shockingly small amount of time. And by preparing them on your own, you get to avoid all the nasty preservatives and other hard-to-pronounce ingredients that you’ll find in store bought versions of a similar treat.
















Coconut Scones


  • 1/2 cup of coconut flakes
  • 3/4 cup flour
  • 1 Tbsp sugar
  • 1 egg (we’ll be separating yolk from egg white)
  • 3 Tbsp butter
  • 1/4 cup buttermilk*
  • 1 tsp. baking powder
  • 1/4 tsp. baking Soda
  • 1/4 tsp. salt

* If you don’t have buttermilk, you can stir together yogurt and milk to create a buttermilk substitute – I’ll go through how to do this in the instructions below.


  1. Combine sliced butter, sugar, flour, baking soda, baking powder and salt in Magic Bullet and blend until mixture is coarse and sand-like.
  2. Buttermilk is not something found in every refrigerator, so we’re making a substitute in this step – skip if you happen to have it! Combine plain yogurt and milk (in a ratio of about 3/4 yogurt to 1/4 milk) in a small bowl and mix together until creamy. You’re looking to end up with approximately 1/4 cup buttermilk, so you don’t have to use too much milk or yogurt here.
  3. Stir together buttermilk and egg yolk. Side aside egg white to use later in this recipe.
  4. Combine wet and dry ingredients (including coconut flakes) in a bowl and massage together.
  5. Flatten mixture on baking tray lined with parchment paper. Separate into small triangles.
  6. Brush uncooked scones with egg white.
  7. Bake scones in oven at 425 degrees for 10 – 13 minutes, or until slightly brown.

Serve with jam or on their own – they’re delicious either way!


Pumpkin Mousse


If you find yourself craving pumpkin pie this holiday season, why not skip the extra calories and make a healthy pumpkin mousse instead?

This pumpkin mousse is vegan and gluten-free, and tastes just like a delicious pumpkin pie filling. The secret ingredient is tofu, which makes it really thick and creamy. You can sweeten it with almost any sweetener, from honey to maple syrup to brown sugar. I’ve tried a few different sweeteners in this recipe and they all work really well. I have found that firm tofu works best.

It’s an incredibly easy dessert to whip up (literally) for guests, or simply a treat for yourself. For best results, chill the mousse in the refrigerator for an hour before serving.





Pumpkin Mousse


  • 1 can (15 oz) organic pumpkin
  • 1 package (15 oz) firm or silken tofu
  • 1 Tbsp honey
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. allspice


  1. Add all ingredients to a Magic Bullet cup and blend until smooth. Add more honey or other sweetener, depending on your tastes.
  2. Top with whipped cream and cinnamon before serving.

Makes 2 cups

As I wandered around the farmer’s market recently in tears because summer’s over – OK, that’s an exaggeration – I stumbled across a huuuuge zucchini on sale for $1.50. $1.50! That’s like, 50 cents a pound. I decided now is as good a time as any to make healthy zucchini bread.

What does zucchini even taste like, and why put it in bread?

Actually, those questions are sort of related: zucchini bread doesn’t taste much like zucchini, but zucchini’s moisture-holding properties allows you to make a nice, quick bread that stays fresh for the better part of a week and takes on any flavors that you like.

In this recipe, which is a riff from one posted on Serious Eats, I use big dashes of cinnamon and nutmeg, along with walnuts, which give a spice-bread like quality to the finished product (think carrot cake). And the secret ingredient (whole milk Greek yogurt) lets you make a big loaf of bread with very little fat and not too much sugar.

Slices of this bread made a great breakfast all week, warmed and smothered with peanut butter.







Healthy Zucchini Bread


  • 2 eggs, beaten
  • 1/3 cup vegetable oil
  • 1/6 cup olive oil
  • 1 pound zucchini, sliced
  • ¼ cup whole milk Greek yogurt
  • 1 tsp. vanilla extract
  • 2/3 cup brown sugar
  • 2 cups flour
  • 1 tsp. salt
  • 2/3 tsp. baking soda
  • 1/6 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • about 1 cup crushed walnuts


  1. Preheat oven to 350°F and grease two loaf pans.
  2. Blend zucchini in Magic Bullet until the big chunks are broken down.
  3. In a very large bowl, combine eggs with the oils, zucchini, yogurt, vanilla, and sugar.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  5. Carefully fold dry ingredients into the zucchini mixture and mix gently, taking care not to over-mix. Fold in walnuts. Pour mixture into greased loaf pans.
  6. Bake for about 40 minutes or until knife comes out of loaf clean. Let cool for 30 minutes and serve, with peanut butter if you like.

Mango Lime Sorbet


It’s so easy to get caught up in the many delicious treats that surround us, but don’t forget that fruits can make the best desserts! Instead of going for ice cream, why not whip up a quick batch of this mango lime sorbet? Simply add frozen mango chunks, fresh-squeezed lime juice, plain Greek yogurt and a pinch of sugar to your Magic Bullet blender, and you have a healthy, refreshing dessert in almost no time!

This mango lime sorbet is low-fat and gluten-free.


Mango Lime Sorbet


  • 1 cup frozen mango chunks
  • 2 Tbsp fresh lime juice
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp sugar


  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Serve immediately, or store in a freezer safe container for later.

Makes 1 1/2 cups


Compost Cookies

Have you ever completed the pantry challenge? Two weeks ago, I filled a box with everything in my pantry that I hadn’t used in more than a year. It was a big box. Amid the scones and bloody mary mix, I found ancient graham crackers and dried milk powder, as well as a bunch of old snack food.

These compost cookies (made famous by Momofuku milk bar in New York) do a great job of using up whatever’s in your pantry (Cranberries! Chocolate chips! Chex Mix! Pretzels!), and they are delicious to boot. The mix of a very sweet butter base with a great, salty crunch from snack foods is extremely satisfying. The Magic Bullet does a great job of making the graham cracker filling, which gives a distinctive caramel flavor to the dough.





Compost Cookies


For the graham mixture

  • 6 graham cracker squares
  • 1 Tbsp dry milk powder (or use coffee creamer)
  • 1½ tsp. sugar
  • ⅛ tsp. salt
  • 1 Tbsp butter, melted
  • 1 Tbsp heavy cream (I actually used skim milk and extra butter)

For the flour mixture

  • 1⅓ cups flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. salt

For the finished cookie dough

  • 1 cup butter, at room temperature
  • 1 cup sugar
  • ⅔ cup brown sugar
  • 1 Tbsp corn syrup
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 tsp. ground coffee
  • about 4 cups snack mix-ins, such as chocolate chips, pretzels, or Chex Mix


  1. To make the graham mixture, blend graham cracker squares in the Magic Bullet, then add milk powder, sugar, and salt and blend again. Add butter and cream (or milk if you’re using that instead) and blend.
  2. To make the flour mixture, combine the flour, baking powder, baking soda and salt.
  3. For the cookie dough, combine the butter, both sugars and corn syrup in a large bowl and cream using beaters on medium-high for two to three minutes. Add the egg and vanilla and beat for an additional seven to eight minutes. Use a spatula to get any missed ingredients from the side of the bowl.
  4. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, not longer than a minute. Use a spatula to get any missed ingredients from the side of the bowl.
  5. Preheat oven to 375.
  6. Add the graham mixture, coffee, and any snack items that won’t break easily (such as chocolate chips) and blend on low for thirty minutes. Then add anything that will break easily (such as pretzels or potato chips) and manually stir with a big spoon.
  7. On a cookie sheet lined with parchment paper, add heaping tablespoons of the dough, at least three inches apart from each other. Bake for 13 minutes and check for doneness; the cookies should be golden brown and crispy. Let cookies cool before removing them from the parchment.

These fudgy squares use ground-up almonds to mimic the texture and taste of the khoa (milk solids) in the common milk burfis. It may be hard to believe that it works, but it does! Try it.

Recipe by Richa Hingle from Vegan Richa’s Indian Kitchen.

Dessert-kalakand 1137-001

Fudgy Cardamom Squares


  • 1/2 cup almond milk
  • 2 teaspoons vegan butter or safflower oil
  • 1/2 cup ground sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon cardamom powder
  • 1 cup ground raw or blanched almonds or fine almond meal*
  • 1/4 cup oat flour*
  • 1/3 cup or more coconut flour*
  • Seeds from 4 cardamom pods, lightly crushed

*Use your Magic Bullet to make flours, powders and ground nuts. Just put ingredient in your Magic Bullet and pulse until you reach a fine, flour-like consistency.


  1. Preheat the oven to 300°F. Combine almond milk, oil, sugar, and salt in a saucepan over medium heat. Mix well to dissolve the sugar. Bring to a bubbling boil, about 4 minutes.
  2. Continue to boil the mixture for 2 minutes. Take off heat and mix in the cardamom powder. Cool for 5 minutes.
  3. Add ground almonds, oat flour, 1/3 cup coconut flour, and cardamom seeds to the saucepan. Mix well to form a soft dough. Add 1 tablespoon more coconut flour if the mixture is too wet. Mix and let sit for a min­ute before adding more. The mixture will continue to get less wet as it sits. Taste and add 1 tablespoon more sugar if you like it sweeter.
  4. Pat the sticky dough onto parchment-lined sheet into a 1/4-inch thick square. Cut into 1-inch squares us­ing a knife or a pizza cutter.
  5. Bake for 16 minutes. Remove from the oven and brush almond milk or oil on top. Cool completely be­fore serving or storing. Store on the counter for a day and refrigerated for up to 7 days.

Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC


Lemon Bars


This lemon bar recipe comes from my Mom’s best dessert recipe collection. I used to love baking these with her growing up, which we did often because they would never last more than one day in our house. Every bite is rich with that freshly squeezed lemon flavor. The filling is really easy to make in the Magic Bullet, and only takes a few minutes to prepare. After cooling, they are dusted with confectioners’ sugar to add a little more sweetness to the lemon flavor, and to make them look pretty! Make sure you wait until they have completely cooled, or the sugar will melt and become more like an icing.






Lemon Bars



  • 6 Tbsp butter, room temperature
  • 1 cup all-purpose flour
  • 2 Tbsp brown sugar
  • ¼ cup confectioners’ sugar
  • Pinch of salt
  • 2 eggs
  • 1 egg yolk
  • ¾ cup granulated sugar
  • ½ cup fresh-squeezed lemon juice (about 3 lemons)
  • 1 tsp lemon zest
  • 3 Tbsp flour


  1. Preheat the oven to 350 degrees F.
  2. Grease an 8×8 baking dish.
  3. Add all crust ingredients to a stand mixer and mix with paddle attachment until crumbly.
  4. Press the crust into the baking dish and bake for 20 minutes.
  5. Remove the baking dish from the oven and decrease the heat to 300 degrees F.
  6. Add the filling ingredients to a Magic Bullet pitcher and blend together until smooth.
  7. Pour the filling over the crust and bake for 30 minutes.
  8. Let cool, then sprinkle confectioners’ sugar over the top.
  9. Keep refrigerated.

Makes 9 bars


This banana bread recipe was my grandma’s. My mom still has a copy of the recipe that my grandma wrote on a card for her. It’s a small card, with cramped writing, spotted with years of batter droplets.




It’s the best. And I love it. And it smells like home and family and bananas and bread and sweet and yummy… and so I’m telling you about it. Turns out, you can make it in the Bullet with the blender attachment. Who knew?


Grandma’s Banana Bread


  • 2-3 bananas (or 4 if you’re using apple bananas like me!)
  • 1/3 cup oil
  • 2/3 cup sugar
  • 2 eggs
  • 1 3/4 cup flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt


  1. Preheat oven to 350F. Grease and flour a loaf pan. Blend up bananas, oil, and sugar. Add in eggs and blend for just a couple seconds, until beaten. Add in dry ingredients and pulse to mix, scraping the sides as necessary until just mixed together. (If you have the blender attachment, you can make the entire bread in it; if you don’t, just mix up all the wet ingredients and pour them into the dry ingredients in a bowl.)
  2. Pour into prepared pan and bake for 45 min-1 hour, until toothpick comes out clean. Cool before eating (but it’s delicious warm with butter!)


This peanut butter banana trifle dessert is so fast and easy to make, and incredibly delicious! You can make it in one large trifle dish or in four miniature trifle dishes. All you need to make these tasty little trifles is a box of instant vanilla pudding, milk, peanut butter sandwich cookies, peanuts and bananas. The Magic Bullet will whip up the pudding in no time and then you just need to add everything to the trifle bowls. No need to worry about making them look pretty – they will do that all on their own, no matter how you add in the ingredients! I don’t know about you, but I absolutely love the peanut butter and banana combo!

You can cover these miniature trifles with plastic wrap and keep them for up to a day in the refrigerator. The cookies will soften and lose their crunch, but they’re delightful soft, too.




Peanut Butter Banana Trifle


  • 1 package instant vanilla pudding
  • 3 cups cold milk
  • 8 peanut butter sandwich cookies
  • 1/2 cup roasted peanuts
  • 2 bananas, sliced
  • Whipped cream for topping


  1. Add the instant pudding mix and milk to a Magic Bullet cup or pitcher and blend for 30 seconds. The pudding should be thick after letting it stand for 1 minute.
  2. Transfer a few tablespoons of pudding to each trifle glass, and top with crushed peanut butter sandwich cookies, peanuts, and bananas.
  3. Repeat these two layers once more, then top with whipped cream, peanuts, bananas and half of a cookie.
  4. Serve chilled.

Makes 4 trifles


One of my good friends has a “specialty dessert,” and I get so excited every time she makes them: mini cheesecakes! I have always wanted to try making them in a chocolate version and finally created a delicious mini chocolate cheesecake recipe using my Magic Bullet.

The ganache layer on top is optional, especially if chocolate cheesecake is already rich enough for you, but I love including it when I make these. I can’t get enough chocolate! Leave them plain, or top them with fresh raspberries before serving.






Mini Chocolate Cheesecakes


  • 1 1/2 cups crushed graham cracker crumbs
  • 4 Tbsp butter, melted
  • 2 Tbsp sugar
  • 8oz cream cheese, room temperature
  • 1 1/4 cup semisweet chocolate chips
  • 1/3 cup sugar
  • 1 Tbsp flour
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 Tbsp half-and-half
  • Fresh raspberries for topping


  1. Preheat the oven to 325 degrees F.
  2. Combine the graham cracker crumbs, butter and sugar in a bowl until evenly mixed, then divide evenly between 9 paper-lined muffin cups. Firmly press against the bottom and sides to form the crust. Set aside.
  3.  Add the remaining ingredients except the chocolate chips to a Magic Bullet pitcher and blend until you get a creamy texture.
  4. Melt 1 cup chocolate chips in a microwave or double boiler (30 seconds at a time in the microwave, or they will burn!), then add the smooth melted chocolate to the cream cheese mixture and blend until smooth.
  5. Evenly divide the cheesecake filling among the baking cups.
  6. Bake for 20-25 minutes until the tops become raised and firm. Remove from the oven and let cool.
  7. Melt the remaining chocolate chips and stir with the half-and-half to create the ganache.
  8. Once cooled to room temperature, add the ganache on top of the cheesecakes and chill in the refrigerator until ready to serve.

Makes 9 mini cheesecakes