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!


Cocoa Mint Brownies


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 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


*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!



Miraculous Marinara Sauce!

Hey there!

Sunday night, I made a delicious marinara sauce with whole wheat penne pasta. I used whole wheat pasta instead of the regular kind (for personal reasons, please respect my personal reasons) but you have my blessing to use whatever kind you like.

This recipe for homemade pasta sauce is surprisingly easy and will take you no time at all. For some reason, I had imagined that this would be a far more grueling process…that I’d be stirring a pot of sauce all day, my hands lost of all feeling, while longingly trying to remember a time when I wasn’t making pasta sauce.

Not the case, folks! You’ll burn through this recipe, have yourself a scrumptious meal and more importantly, never lose feeling in your hands. Your hands will be okay.


Marinara Sauce with Penne Pasta


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 peeled plum tomatoes
  • ½ of chopped onion
  • 2 garlic cloves
  • ¼ cup red wine
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • olive oil
  • pasta


For Pasta 

1. Bring a pot of salted water to boil.
2. Add pasta and cook until al dente.
3.  Drain, rinse and set aside

For Peeling Tomatoes

Peeled tomatoes!

  1. Cut out the stems and slice a shallow X at the bottom end of tomatoes.
  2. Boil water, dunk plum tomatoes in boiling water and then toss them in a bowl of ice water.

The tomato skin will peel right off!

For Marinara

  1. Place your four peeled tomatoes in the Magic Bullet tall cup. Blend until smooth.
  2. Heat about 1 tablespoon of olive oil in a medium skillet.
  3. Add chopped onions to skillet and sauté until transparent (5-7 minutes).
  4. Add 2 minced garlic cloves and let it sauté with onions for about 2 minutes.
  5. Add ¼ cup red wine and cook on HIGH heat. This will cook off the alcohol.
  1. Once most of the red wine has evaporated, add pureed plum tomatoes, 1-teaspoon salt, 1-teaspoon pepper and chopped flat-leaf parsley.
  2. On LOW heat, cover skillet and simmer sauce for no less than 15 minutes.
  3. Stir sauce one last time and remove from heat.
  4. Pour into tall cup and blend until smooth (or pulse a few times if you want your sauce chunky.)

How did it go? How are your hands? See! They are working just fine!

Hope you enjoy your pasta with marinara sauce! You deserve it!


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


  • 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!


Hawaiian Hurricane?

Hellooo there! It’s Erin again. Didyamissme?!

Hawaiian Hurricane? I have no idea if that is the name of this drink. But we’re gonna go with it. Because it’s delish and you will love it. That is, if you are old enough to, ahem. Imbibe. Actually this would probably be delish even without the rum.  I don’t have a story to go along with this. I tried so hard, I wanted to be clever. Thought I could come up with something. So I’m going to head over to Wikipedia and look up a fact about rum for you all today.

Did you know that the word ‘rum’ may have come from British slang for the word ‘best’? This means that good ol’ Samuel Moorewood (who is apparently an etymologist? Or was in the 1800s?) agrees with me: Rum is just the best. Go make this, people. It’s practically summer, right?  Read More


Summer’s just around the corner and that means vacations, trips to the beach and fun in the sun.  It also means it’s the perfect time for our Magic Bullet To Go Summer Giveaway!

Each week in June, one random winner will be chosen to receive the complete Magic Bullet To Go system. Simply ‘Like’ our Facebook pages and enter through the Giveaway tab. The more pages you like, the more chances you have to win!

So no matter what you’re doing this summer, from camping with the kids to laying on a sandy beach, you’ll be able to enjoy it just a little bit more with the Magic Bullet To Go.

Click here to enter!


Magical Cauliflower Puree

Last night, my roommate and I decided to team up and make a delicious dinner. While my roommate  breaded and baked some chicken breasts, I whipped up a quick and easy cauliflower puree. If you’ve never had cauliflower puree, think less-starchy mashed potatoes, but with all of its buttery creamy goodness. It’s soo good.

Magical Cauliflower Puree

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2 cups cauliflower florets
  • 1 garlic clove
  • 1/2 stick of butter
  • 1/2 cup cream (or whole milk)
  • salt
  • pepper
  • olive oil


There are different ways to cook the cauliflower. I caramelized the cauliflower in a medium sauté pan with olive oil and minced garlic until tender (7-10 minutes). Alternatively, you can boil cauliflower until tender (7-minutes) and then throw the cauliflower on a baking sheet for about 5-minutes to dry out absorbed water. The choice is yours!

  1. In saucepan, combine 1/2 cup of cream and 1/2 stick of butter. Bring mixture to simmer. The butter should be completely melted.
  2. Blend half of cooked cauliflower and half of cream butter mixture. Then, add the rest of the cauliflower and cream butter and blend until smooth.
For a semi-healthier version, you can substitute cream with whole milk. However, in my opinion, if you’re going to make cauliflower puree, just go for it. A little butter and cream won’t hurt. LIVE YOUR LIFE FOR A CHANGE!
Anyway, my roommate and I each enjoyed two small portions of the puree so this recipe makes the perfect amount for two. I hope you enjoy and feel the cauliflower puree magic.

Blueberry Pancakes

Pancakes are awesome. Aren’t they? My dad was the pancake maker in our house. Yes, we had a pancake maker and we called him Dad. And he made the best pancakes. Famous ones, or so he claimed. My mom made everything else, but pancakes were my dad’s domain. Sometimes we’d have to beg him to make them, but most of the time we didn’t even have to ask. They were a weekend tradition, Dad’s Famous Pancakes. I still hold the pancake-eating record in my house.  Man, I really love pancakes.

Now, my dad had a few ‘secret ingredients’ he always put in the batter, but we always made pancakes with Bisquick. To some of you, that may seem blasphemous. “Oh, my! You use a box pancake mix?! How shameful!” But nay, I say to you, nay. I am not ashamed. Because those were delicious pancakes. And we didn’t use the instant stuff, ohhhh no. We used the real Bisquick, which, incidentally, can also be made into delicious biscuits using only milk (Only milk! Seriously!) and dumplings and waffles and plenty of other things. So when I grew up, I naturally bought Bisquick of my own and continued the fabulous-pancake making tradition. Until one horrible, awful, very bad day when I opened my Bisquick box, began to mix, and GASP! BUGS!! Everywhere bugs! My Bisquick had been invaded by the creepiest of crawlies and I could not use it and I really, really wanted pancakes.

So. I did the unthinkable. I turned to my Good Houskeeping Cookbook and I. Made. Pancakes. From Scratch. Read More


Caesar Salad Dressing

Caesar salad is really one of life’s great pleasures.

It’s great topped with grilled chicken, sautéed shrimp, or a piece of roast salmon.  A little pile of Caesar salad is a wonderful accompaniment to a sandwich or a bowl of soup.  A big bowl of Caesar all by itself is a satisfying meal.  Traditionally it’s made with romaine lettuce, toasted croutons, lots of cracked black pepper and parmesan cheese, and of course the ubiquitous creamy and garlicky Caesar dressing.  You can of course buy a bottle of Caesar dressing in any supermarket, but it’s sooooo much better freshly made – and so simple!

Caesar Salad Dressing


  • 2 Tbl red wine vinegar
  • ½ tsp Worcestershire
  • 20 turns on the peppermill (or ½ tsp cracked black pepper)
  • 1 tsp kosher salt
  • 1 garlic clove, peeled and smashed (or grated on a microplane)
  • 2 Tbl fine grated Parmesan or Grana Padano cheese
  • zest from ½ lemon (not necessary but I like it!)
  • 1 egg yolk
  • 1 Tbl cold water
  • 1 tsp Dijon mustard
  • ½ cup + 2 Tbl canola oil



  1. Add all the ingredients to your Magic Bullet cup and fit it with the cross blade.
  2. Blend for 10 seconds, then pulse 4 or 5 times.

Now check the consistency and flavor.

Too flat?  Add salt.  Too tart?  Add another couple tablespoons of canola oil and a teaspoon of water.  Like it stronger?  Add more Worcestershire.  Want it richer?  Add another egg yolk.

The recipe makes about a cup, which is plenty to dress a salad for the whole family and then some.  Use within 2-3 days – much more than that and the flavor starts to go off as the egg yolk oxidizes.

Oh!  Here’s how I like to do my salad – with a little extra shaved cheese on top.  Use a veggie peeler to get long flat shavings from a hunk of parmesan or pecorino.  Finish with croutons and a couple turns of the pepper grinder.


So I’ve mentioned how much I like smoothies for breakfast. But generally, a smoothie alone just doesn’t quite cut it. Sure, it makes a nice dent, but it isn’t going to be enough to keep you full until lunch. This is where the genius of the bowl comes in.

You’ve seen them. C’mon now, don’t be shy. You’ve walked past the hippe “health bar” where the guy with dreds flashes you a peace sign as he digs in to something purple and drippy and covered in fruit. You think, “Man, that looks good.” So you’ve even gone in. You’ve looked at the menu. You know it’s covered in organic granola, bananas and, wait.. bee pollen? Then you’ve seen the price tag. “Eleven dollars?!? For a bowl of smoothie?!” And you’ve walked away. Or maybe you’ve forked out the cash and you didn’t exactly regret it because yeah, it was downright tasty, but you’ve certainly mentally scolded yourself for spending so much on something that melts.

Read More


Baba Ganoush

Sounds like gibberish, right? I promise it doesn’t taste like gibberish!

Actually, I’m not entirely sure what gibberish tastes like, but I can guarantee you that if it tastes like this, you’ll eat the whole bowl. What is it, you ask? Well, let me tell you. It’s a roasted eggplant dip that is so creamy and roasty you’ll think it’s unhealthy for you. It’s that good.

I can very clearly remember the first time I had baba ganoush. But the story isn’t all that interesting, so let me tell you about the first time I had greek food on the fair little island we call home. It was on my 21st birthday, a whopping three years ago, and my boyfriend took me to this little place he said was super delish and in a great location. So we went, and as it turned out, this little place wasn’t exactly a normal restaurant; you had to fight for your table and it was BYOB. Which would have been fine, except there were no tables and it was drizzling and we didn’t B-our-own-B. So we took it to go and ate it at the beach park nearby under a mostly-waterproof canopy with sparkling lemonade and tiny cockroaches crawling across our feet. It was really a great birthday, actually.

But it wasn’t until a couple years later that we went to a different Greek restaurant closer to home and with available tables and wine, that we tried Baba Ganoush. I may or may not have eaten the entire bowl.. and used my fingers when the pita bread ran out. I just can’t say for sure. No judgement, k? You know you’ve all done the same thing.

So. This recipe is for all of you who, like me, can’t always make it to a restaurant when you’re craving something gloppy and dippable.

Baba Ganoush

(from Better Homes and Gardens Cookbook) 


  1. one large eggplant
  2. one very large clove of garlic extremely thinly sliced (or two if you’re feelin crazy. or if you only have baby cloves)
  3. 2 tbsp tahini (roasted sesame paste; you can get this at most any grocery store if you look hard or ask nicely, it is an essential flavor in both baba ganoush and hummus)
  4. 1 1/2 tbsp fresh lemon juice
  5. 2 tbsp olive oil
  6. 1 tbsp water
  7. 1/2 tsp salt (or more to taste)
  8. pinch of cayenne pepper and tiny pinch of cumin (seriously, tiny)
  9. small bunch of parsley, leaves only


  1. Preheat the oven to 350F. make small slits in the skin of the eggplant all over, and insert the garlic slices into the slits. Place on a baking sheet and roast in oven until eggplant is completely dilapidated and soft.
  2. Scoop out the flesh (discard the skins) and place into your bullet cup. add all the other ingredients and blend, baby blend.
  3. Serve with pita chips, pita wedges, or veggies. Eat and Enjoy!