In the words of the great BARRY White,


“I’ve heard people say that

too much of anything is not good for you

baby, but I don’t know about that”


Lauren here, your Kitchen Magician, and Barry hit the nail on the head with that one because too much of this berry sauce is NEVER enough.


Back from Orlando, back to ‘normalcy’, and yesterday was Sunday which means DeMaio family dinner. Debbie whipped up cheesecake for the clan, and the request for raspberry sauce began. First my brother, then my Dad – the only people who have the right and the stones to request additions after she brings out a masterpiece of a cake because they are immediate family.


I limp to the kitchen, [totally pulled a muscle jogging in a suit this past week. Normal.] check out the pantry and fridge situation we are working with, and yet again, my David Hasselhoff / Baywatch stylin’ lifesaver, the Magic Bullet Blender steps in and KILLS it. See below, then get down on the dance flo’:

Berry White Sauce

Magic Bullet Blender Parts

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade


  • [2 Cups] frozen raspberries
  • [3/4 Cup] water
  • [1/4 Cup] sugar
  • [2 T] orange juice
  • [2 T] cornstarch


  1. Place frozen raspberries into a microwave safe bowl. Change power setting to 2 or 3 and microwave for 2 minutes. Stir, and continue to microwave for 2 minute intervals until thawed.
  2. Into a sauce pan on low-medium heat, add raspberries, orange juice and sugar.
  3. Into a small bowl add cornstarch and water. Make sure the water is COLD. Whisk together until combined and smooth.
  4. Add cornstarch mixture to the sauce pan and bring all ingredients to a boil.
    *Cornstarch + cold water = thickening agent. Works for sauces, gravy etc. Mix it, heat it, golden. I use it with stir fry sauces sometimes – works like a charm.
  5. Turn back to a simmer and let cook for about 5 more minutes, stirring constantly while sauce thickens.
  6. CAREFULLY add contents in batches to the tall cup, blend with cross blade for 10 seconds, add to bowl. Repeat until pan is empty.
    *You can easily cut this recipe in half, I just made a relatively large amount because we had a good sized crowd over.
  7. Pour over your cheesecake and ENJOY.
    *Whenever topping desserts with sauces like this, I like to put them into one of those ketchup squirt bottles first and then pour it on. Gives it a cool look. If you don’t have one and want the same presentation, tablespoon that stuff on with a light drizzle and zig zag your way to excellence.


This is also BANGIN on chocolate cake, chocolate soufflé, crepes, anything. It’s a GOOD, easy raspberry sauce and if you have frozen berries on hand, can be spur the moment no problem. I have done it without orange juice before as well, but it gives it a little subliminal kick of extra acidity that works well. So hey if it’s dessert time and YA GOT IT, FLAUNT IT.


Alright my little sugar coated candies, I’ve got to get some life stuff done. Laundry. Pedicure. De-puff my eyes. Yes, that’s why all you see is teeth and my father’s racing team hat. Again, don’t ask. It’s his ‘new’ thing. JJP Racing. True story.


Checkin in with ya a few more times this week but in the mean time and as always, Happiest Blending, from my big heart, to all of yours.


XX – Lauren


Roasted Garlic Dip


I. SWEAT. GARLIC. THROUGH. MY. PORES. I said it in my original Magic Bullet Blender audition video, and I wasn’t lying.. I am also on miniscule amounts of sleep and feel my filter yet again, slowly slipping away from me…. so bear with me… I’m going to make this short and sweet – kinda like Danny DeVito. Love him.


Lauren here, your Magic Bullet Blender Kitchen Magician, and shoot sweating garlic…..  may be why I only pick up Italian men……… eh?


Get your mints ready and DO NOT make this if you are going to meet your new boyfriend or girlfriend’s family within the next 6 days. Trust me.


ROASTED GARLIC DIP —- with an extra somethin somethin for ya.


Yes I gave you one in October… but this one has a little more kick in the wheelhouse for ya.

Roasted Garlic Dip

Magic Bullet Blender Parts

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


  • 2 heads of garlic, roasted
    *oven on 400 degrees, cut off the tops of each head and place into the center of a large piece of foil, roll up the sides to make a bowl shape, top with olive oil but do not drowned, close up the foil, bake for about 45, let cool
  • 16 oz. low fat sour cream
  • 1 package of dried vegetable soup mix


  1. Add all contents to the Magic Bullet Blender Tall Cup
  2. Blend for ten seconds
  3. Seriously, you are done


It is busy season here and I absolutely crushed this with some celery last night. Baby carrots are decent too – or I also love slices of red pepper. I know, I know this was a quickie but it is SUPER good and an EASY crowd pleaser. I actually roasted this garlic on Sunday morning – then used it on Monday.


This time of year being able to use short cuts, prepare ingredients in advance and then as always go right to that Magic Bullet Blender … speed demon.


Alrighty – I have got to get back to work but I will be checking in with all of you on Thursday.


All my love and Happiest Blending – from my HUGE heart that is ALL OVER THE PLACE – to ALL OF YOURS.




Tis the Time for Entertaining

Lauren here, your Magic Bullet Blender Kitchen Magician – and boy is it the time for entertaining.

And similar to the New York Rangers last night in their 6-1 defeat over the Panthers, holiday parties are on FULL BLAST.

Yes, many are out at restaurants bars. Some are at your house. Some are catered. Some are potluck. You see it all – which is why below I am sharing a SUPER SIMPLE go-to appetizer I whip out for:

A.      gatherings at my house

B.       that random get together at your neighbor’s, aunts sisters where you don’t want to show up empty handed

C.       the office party where everyone brings something and there is typically a major lack in communication


Serve this baby with some pita chips and you are good. to. go. If you are tight on time, go right ahead and buy those pita chips. If you are ambitious and want to get crazy, I have included the pita chip recipe below from my Greek Bruschetta write up this past summer.


  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade


  • [1/2 Cup] roasted red peppers, drained [typically found in a glass jar either with water or in oil]
  • [1/3 Cup] artichoke hearts, drained
  • [1/4 Cup] fresh cilantro
  • [1/4 Cup] pre-bulleted, parmesan
  • [1/6 Cup] extra virgin olive oil
  • [2] cloves garlic
  • [1 Tablespoon] fresh lemon juice
  • [1/8 teaspoon] crushed red pepper
  • [1/8 teaspoon] sea salt
  • [1/8 teaspoon] black pepper


  1. Add all ingredients to tall cup
  2. Blend with cross blade for 10 seconds
  3. You are legit, DONE

*I usually double, triple or quadruple this recipe depending on the number of human beings that are going to be in attendance



  1. Preheat oven to 350 degrees
  2. Line baking sheets with parchment paper to prevent chips from sticking
  3. Stack the pitas, and cut 4 times to make 8 slices per pita, shaped like pizza slices
  4. Cut each slice along fold again to give you 32 pita slices total
  5. Place slices onto parchment paper
  6. In small bowl add olive oil, salt, pepper [optional: garlic powder, roasted garlic]
  7. Brush each of the slices with the olive oil mixture
  8. Bake for 15 minutes, remove and set aside

Now, I know this may sound odd but I typically have all of the ingredients above in my house. It may be due to the fact that I sweat garlic, but I’m sure some of you are on the same page. If not, it is quite simple and the ingredients are very straightforward.

Alright my little blending bundles of love – get under that mistletoe, get crazy, stay safe and enjoy those holiday fiestas! I’ll be checking in again later this week! In the meantime…

Happiest Blending, from my big heart – to all of Yours.


Lauren here, your Kitchen Magician – and sure, we are ALL guilty of slacking off sometimes.

Sweatpants to the grocery store…… a frozen pizza for dinner….?

Flats to the bar….. steam-in-a-bag veggies on a plate… and nothing else…?

A 7 year old tank top and awful looking hair for a Magic Bullet Blender Blog picture….. take out….

POINT BEING – it happens…. 😉

Well my friends, when it comes to THANKSGIVING – we are talking A GAME – FLOOR LENGTH – GRAMMY stylin.

Thanksgiving, yes, historical, lots of meaning, and what else – LOTS OF FOOD.

This is your day to shine – so when you are making that salad, or antipasto …….. [yes, aside from the regular turkey, etc, etc, etc, we ALSO have antipasto AND lasagna on Thanksgiving. my last name is deMaio. don’t judge.] ………. don’t go bottled. Go IMPRESS WITH A ZEST ITALIAN.

This is what, the fourth bangin dressing I’ve given you now?? Don’t disappoint your Kitchen Magician. Make a girl proud. And make extra. Toss it in the fridge. Use it during the week. Whenever!


– Magic Bullet Blender Tall Cup

– Magic Bullet Blender Cross Blade


  • [1 Cup] extra virgin olive oil
  • [1/2 Cup] red wine vinegar
  • [2 tsp] salt
  • [1/2 tsp] ground black pepper
  • [1 tsp] onion powder
  • [1 tsp] garlic powder
  • [1 tsp] dried basil
  • [1 tsp] sugar
  • [1/2 tsp] crushed red pepper flakes
  • [1/2 tsp] dry mustard
  • [1/4 tsp] celery flakes


  1. – Add all spices and blend for five seconds
  2. – Add olive oil and vinegar
  3. – Blend for 10 seconds
  4. – Pour it and enjoy
  5. – Cover. Save. Use Later.

This recipe is SOOO forgiving. Punch up the amounts and flavors that you like!

Few tips / additional items:

– Great with tomato, basil, fresh mozzarella.

– If making the above, I like to spear half of a cherry tomato, small piece of a fresh basil leaf, and half of a small ball of fresh mozzarella with a toothpick. Stand them up on a platter with a flat side down, drizzle with dressing and pop into fridge. Take out 10 minutes before serving and voila. Easy for people to grab and snack, EASY to make, SUPER impressive looking.

– If making the dressing ahead, make sure to take out of the fridge maybe an hour or so before using.

– Toss some of this on some crusty Italian bread with prosciutto, fresh mozz, roasted red peppers – panini press that baby.

**If you don’t have a panini press, NO problem. Place sandwich in a frying pan [lightly olive oil outside of bread], and on another burner heat up

another frying pan. Place the bottom of the other one onto the bread, press firmly, don’t burn yourself – flip and repeat.

Alright my little bruschetta babies – got to scoot.

Big week coming up….. keep an eye out for me….

In the meantime, polish up those Magic Bullet Blenders and gear up.

As always, Happiest Blending – from my big, huge, nomadic, mashed potato loving heart, to ALL of Yours.

Have a safe and fabulous weekend – and .. um.. New York Rangers.. can we please nab numero ocho… in a ROW… so sick. Like the Magic Bullet Blender. Legit. Psyched.

xo Lauren

Terrific Tuesday – Well hot dang that is a big country.

What is the deal my little Magic Bullet Blender bundles of Love??

Lauren here – your Kitchen Magician – Pop Quiz: What does the speedy, former right winger of the New York Rangers, Pavel Bure and the picture below have in common?

Hint:      They are not both left handed

Hint:      I do not want to date both of them

Hint:      They weren’t both drafted in the 6th round of the 1989 NHL draft

Ok – give up?

They are both RUSSIAN. And today I am sharing with you a nice little recipe for CREAMY RUSSIAN DRESSING.

The kicker is, the dressing isn’t even REALLY Russian – but that’s a story for another time, or you can just google it if you need a mental break later…  AFTER you youtube ‘Ain’t Talkin Bout Love’ by Van Halen…. Talk about a killer morning driving song..

Alright – centering myself – down to business: Russian dressing is good. I do like it. I typically actually like a little bit of it on sandwiches MORE than I do on salads. One thing I do NOT like is chunks of relish in my dressing. I know that may sound odd, but I can’t really deal with it – which is why the Magic Bullet Blender absolutely KILLS this dressing – you STILL get the flavor of the relish.

Do yourself a favor and give this baby a shot – it’s got some damn good flavor – and by now you know your Kitchen Magician doesn’t lie to you. There is no point.


Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade


[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish


–          Add all ingredients to tall cup

–          Blend for 5 seconds

–          Shake what ya mama gave ya

–          Blend for additional 5 seconds

–          You are done, like Michael Lohan’s social life

I do Operations Management for a living.

If we can’t do what you want, we gotta have back up, gotta have options.

So what do I have for you below? Optionsssss 😉

Sandwich Stylin – Pumpernickel bread, turkey, sauerkraut, swiss cheese, some of your Russian Lovin on both sides of the bread – Grill. Love.

Ensalada – Lettuce, steak of your choice grilled and thinly sliced, dress it up Pavel Bure style – Delish.

Pasta Salad? – You could soo do that too. Diced green and red pepper, bacon bits [thank you, JR Butler – talk about a domestic gentleman] I dig.

Alrighty, Babushkas – I’m out.

Have a wonderful day, and watch out for huge mammals running out of the woods. You change up the clocks by one hour and …. Good god you don’t even want to know what I was passing on the side of the highway this morning.

Until next time, Happiest Blending, from my big Heart – to all of Yours.

Xo Lauren

Well hello boys and girls!


I hope your weeks are shaping up nicely and that you’re ready to enjoy another awesome weekend. I’m heading to a couple Halloween parties myself….my costume? Well…you’ll have to wait until Monday to find out 🙂


Until then, I’m sharing this tasty little dressing that is very versatile and will tickle your taste buds! Use it on your salads, your eggs, your pasta, you name it!!


And if you’ve been paying attention, go back to that hot sauce recipe and pair the two together! That’s what I did!


Anyway, here’s the recipe!


All-Purpose Avocado Dressing


  • 1 large avocado
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1/2 tsp Worcestershire sauce
  • 1/2 a small onion (roughly chopped)
  • 2-3 cloves garlic
  • 1 tsp salt
  • dash cayenne pepper



Throw all this stuff in your trusty tall Magic Bullet cup and give it a spin. This is one of those situations where you’ll have to do some shaking and tapping in order to really get a good mix going on 🙂


This should last a few days in your fridge because of the lemon juice. Here’s how I used this delicious condiment. I made an egg scramble with onion and sausage, then topped it off with the avocado dressing and my 5-Alarm Serrano Hot Sauce from Monday.

I hope you all have a safe and happy weekend! See you Monday!



Full Throttle Thursdays


Lauren here – your Kitchen Magician and dehydrated, kinda looking zombie-ish thing – wishing you a HAPPY ALMOST WEEKEND AND HAPPY ALMOST HALLOWEEN!


Alright, this is going to be like Danny DeVito – short and sweet – I have said it once, and I’ll say it again – WHO DOESN’T LOVE DIP???


It’s fall – and chances are you may have a Halloween Party on the books – or some alone time to indulge.


Thus, I give you, PUMPKIN DIP. It’s that Pumpkin time o’ year – so use what you are surrounded by and enjoy.



  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade



  • [8 oz.] canned pumpkin
  • [4 oz.] cream cheese, cubed **SOFTENED
  • [1 Cup] granulated sugar [separated 1/2C, 1/2C]
  • [1/2 teaspoon] ground cinnamon
  • [1/2 teaspoon] fresh ginger
  • [1/2 teaspoon] pumpkin pie spice



  1. Add 1/2 cup sugar and cream cheese to tall cup
  2. Pulse 5 times, shake, blend for 5 seconds
  3. Add to a bowl
  4. Add all remaining ingredients to tall cup
  5. Blend for 10 seconds
  6. Add to bowl and whisk all ingredients together WELL
  7. Cover tight and refrigerate
  8. Serve with gingersnaps, sliced apples, short bread cookies – whatever you or your crowd likes


Enjoy this treat kids – now it the time of year. Another thing I have done in the past is put it out as a Thanksgiving appetizer! Christmas Eve. It’s a good, easy one for this time of year.


Whether it is doubling or tripling it to entertain larger groups – or making it as is and demolishing it on the couch yourself. I would never judge ya.


Alright my little goblins – Kiddo has a meeting.


Have a SAFE AND HAPPY HALLOWEEN WEEKEND! And as always, Happiest Blending – from my cold, heartless chest in Connecticut – to all of yours.


xo Lauren

Hey kids!

It’s me, Lizzie, back with another recipe for my Bulleteers!


We all know that there’s just a certain satisfaction that comes with making food from scratch. It feels more natural, and you feel a little more attachment to whatever it is that you’re making. Recently, I’ve been thinking about how fun it would be to make my own condiments.


In the end, you end up spending less money to customize your condiments, and they last for months without any added preservatives.


So let’s dip into my first foray with homemade condiments with something you simply MUST try at home……


Here’s my Simply MUSTard:



  • 6 tablespoons mustard seeds (yellow or black)
  • 1/2 cup Coleman’s Mustard Powder
  • 3 tablespoons vinegar (apple cider, white wine, or sherry)
  • 1/2 cup white wine or water
  • 2 teaspoons salt



1. Take the mustard seeds and put them in your SMALL MAGIC BULLET CUP.

2. Attach your FLAT BLADE, and grind for about 10 seconds. You can choose go a little longer if you don’t like a coarse mustard.

3. Add the remaining ingredients to the ground seeds.

4. Attach your MAGIC BULLET CROSS BLADE and blend for about 6-7 seconds.

5. Let the mustard sit about 12 hours before using. This will allow the flavors to settle in.


This should last a couple of months in your fridge!


Now, if you don’t want just a regular ol’ mustard, here are some suggestions for ingredients you can add to customize your mustard:


*2 tablespoons honey

*2 tablespoons grated (in your bullet of course!) horseradish

*1-2 tablespoons wasabi paste

*1/4 your favorite minced herbs


What flavor combinations can you come up with?


That’s a wrap, folks, I wish you all a safe and happy weekend!




Hey hey hey, everyone!

I’m back with another quick and easy, New-York-Minute recipe!

We New Yorkers often get a bad rap for always being in a hurry, but hey, what can I say? We do most of our commuting ON FOOT and by train, and those trains aren’t always reliable!

So often, it seems like we’re always LATE for something, so here I am, providing a quick and easy dip that you can bring to your next dinner party.


Creamy Artichoke and Pepper Dip


  • 1-6oz jar artichoke hearts, drained
  • 1/2 cup roasted red peppers
  • 1/2 cup sour cream
  • 3oz cream cheese
  • 1/4 cup parsley
  • 1 bell pepper, any color
  1. First, throw the artichoke hearts and the roasted red peppers into your tall Magic Bullet cup. Screw on your cross blade and pulse about 10 times. Then, throw in the remaining ingredients (not the bell pepper) in and blend for about 10 seconds.
  2. Now, cut off the wide and short ends of your bell pepper and arrange on a plate with crackers or veggie sticks. Pour the contents of the Bullet cup into the pepper, and in just a New York minute, you have a delicious dip that also looks presentable!

Fancy that!

Until next time….


Howdy-doo, ladies and gents!


Happy Friday! You know what that means…


Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.


Wait…back up…date night?


You mean we’re in danger of losing the single city gal to a *gulp* man???


Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!


Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!



  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste



1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.


2. Add everything but the olives into your tall Magic Bullet cup and blend.


3. Drain your pasta and combine with your pesto.


4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.


5. Add the olives to the pasta, and enjoy!!!


And that’s a wrap!


Until next time!