For as long as I can remember through the .. wow, what.. TWENTY EIGHT DeMaio family Christmas Eves I have been through, there is one word that can describe the evening: Madness.

Yes, it’s fabulous madness.

Yes, it’s fish x7 madness.

It’s family madness and damn that is DEFINITELY the best kind.

But sheer and utter madness to a ‘T’ because you cannot have a massive family gathering without some sort of curve ball…


Lauren here, your Magic Bullet Blender Kitchen Magician… and if you haven’t learned so already, it is FAR easier to slam a curve ball out of the park if you have the Magic Bullet Blender on hand.


See. Perfect. Example. Below.


My father, ‘Luscious Louis’ as I like to call him, heart of gold … but hell you arm him with a grocery list … and you better BUCKLE UP. Being that it was getting down to the wire and my mother and I had worked a bit later than we had originally thought, Louis was given the list for the fish market.. double the amount of some things, extra this, extra that, and then 2 pounds of fresh picked lobster meat.

Why? Because they had it. No one asked for it. He got excited, knows I love it, and BOOM. Lobster.

So I sat, staring at this beautiful lobster meat thinking ‘what in Gods name shall I we whip up with this ridiculousness. Add it to the stuff shrimp stuffing? Yea we could but what else…?‘

And what happens next.. Louis, who I honestly thought only watched television when there was a NYR game on starts rattling off the blessed names:

‘Guarnaschelli! Zakarian! Chopped!!! It’s like you’re on Chopped!’.

Then my mom, ‘Debbie the Demolisher’ starts with ‘how she Loves Chef Aaron! Oh and Chris Santos is so handsome!’.

(I swear, the older she gets, the more younger the men she thinks are ‘handsome’ or ‘the bomb’.. yep, ‘the bomb’ – feel special Mr. Santos…)


A.    I’m legitimately not joking

B.    I wasn’t sure if I was more taken back by the fact that Louis knew the Food Network even existed, or that he didn’t absolutely butcher your last names

C.    I actually felt like I was on the damn show


Stuck between a rock and a hard place and four hours until guests arrived – I yet again, leaned on my glimmer of hope .. the Magic Bullet Blender .. and that baby KILLED it.

Lobster Brie Scallion Pie

Magic Bullet Blender Parts

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



  • 1 frozen pie crust, defrosted and pricked several times with a fork

*Note: You are so welcome to make your own pie crust. I bet Chef Scott has a bangin simple way. But it was Christmas Eve. And I was short on time, and mental capacity.

  • 1 cup picked lobster meat
  • 1 cup cubed brie, rind removed – 1/2″ cubes
  • 1/2 cup sliced scallions (top portion)
  • 14 ounces heavy cream
  • 3 eggs
  • 1 tsp lobster base (optional)

*Note:     Optional but SO recommended. We had used it in lobster bisque a few weeks back. Adds GREAT flavor, you don’t need much and has a long shelf life.

IF you use the lobster base, I personally do not add any additional salt as this has a lot of sodium.

  • 1 tsp fresh ground black pepper


  1. Preheat oven to 350 degrees
  2. To your defrosted, pricked pie crust, spread lobster meat on bottom
  3. Top lobster meat with about half of your scallions
  4. Top with brie, remaining scallions and black pepper
  5. To your Magic Bullet Blender tall cup add heavy cream, eggs and lobster base
    *Note:     This is VERY full. You may want to do half the cream and an egg, then the other half with the remaining eggs – ½ teaspoon of lobster base in each. Or you can be daring and bad to the bone like me… Yea I’m joking. Up to you. 😉
  6. Add cross blade and blend for about 10 seconds until combined
  7. Pour mixture over lobster, brie into pie crust
  8. Place pie onto a cookie sheet and pop into oven for about an hour
  9. Keep a close eye when you hit the 45 minute mark as cooking times may vary. Test doneness by gently inserting knife into center. When your knife comes out of the pie clean and the top is golden [see pictures], you are good to go
  10. You want to make sure you have some time to let this sit and cool afterwards.

*Serving Options:

Once it rests after baking, you can slice that baby up and serve warm. This is what we did and served as one of the appetizers.

After cooled, pop it in the fridge overnight. Take it out an hour before serving, cut and serve in squares or mini slices as an app.



– MAKE IT YOURS: Alright, so this is what I did for the Lobster Pie – but this can be a starting point for any quiche. Substitute the lobster with ANYTHING – veggies, just cheese, whatever you like. Leave out the lobster base. Change up your cheese, and kid you are hammering out quiche left and right

– BRUNCH: Whip up one a ‘pie’, or quiche of any type – serve it with a side salad – Sunday Brunch. Done. And what do I always tell you I love… ? MAKING IT AHEAD.. This recipe lets you do that.

–  ITALIAN EASTER: Yes, we have that too. HAM PIE. Debbie makes your typical ham pie, but for some of my other cousins who aren’t as fond of the traditional recipe which is more ricotta based, we bang out a few of these babies. Same base as above, cube up mozzarella, Monterey jack, thinly sliced pepperoni, salami, baked ham – I’m talking PAPER thing [apologize to your deli pre-ordering. I found that works best. Gotta charm ‘em 😉 ]



I know, I know – cheese and fish – a no no. Well, in this case I am calling it an exception. An EXCEPTIONAL exception.


And yes, lobster is a splurge, I am well aware. But hey I like to cover all my bases with you. I give you dressings, cookies, sauces, etc… every so often I have to throw something badass in there. And not only did this baby get RIDICULOUS reviews by some of my biggest, female, cooking-for-their-whole-lives, Italian through and through critics – but it also gives you a BASE to work off of for any quiche type dishes you’d like to give a shot.


Alright my little seafood specials, I’m off to a meeting .. oh hey did you happen to notice the New York Rangers moved into first place in the Eastern Conference…. ? Wait what? Mmmmmmm YEP 🙂


I’ll be touching base with you again Thursday, but in the meantime and as always, HAPPIEST BLENDING.. from my big nomadic heart – to all of Yours.


Xo Lauren


Hi Everybody!

It’s me Chef Scott From St. Petersburg!


I needed a bun for a dinner party this week and these came in so handy… I just had to share these ridiculously light pop overs with you guys!


First, there are just a few ingredients. Second, the only dirty dishes were the Magic Bullet parts and my muffin tin. Third, I haven’t had anything like this in years and years…


They bake up tall, and fluffy on the inside. A crispy outer shell hides a network of lighter than air pastry that would lend itself to any meal with a sauce or gravy. Of Course, pop overs are usually made with beef drippings and filled with gravy, but these were so much easier… and really just a surprising treat! Seriously anybody can be a star with this recipe.


Time these to be coming out of the oven with the main course… or just snarff them down with butter as you remove them from the muffin tin. Too Good!!

Magic Bullet Blender Parts


  • Tall Cup
  • Short Cup
  • Cross Blade


  • 1 Cup Flour
  • 1 Cup milk
  • 3 Leaves Basil
  • 2 slices of Onion
  • ¼ tsp Salt
  • 1 Whole Egg
  • 2 Egg Whites
  • Oil Spray (like PAM)


  1. Preheat oven to 450 degrees
  2. Spray the insides of the muffin tin very well.
  3. Add the basil, onion, and 2 tbls of the milk to the short cup. Use the cross blade to blend well.
  4. Add ALL the ingredients to the tall cup with the cross blade and blend until pretty smooth. 15-20 seconds. >> IMPORTANT << I found that all of the milk didn’t initially fit in the cup. Put as much milk in as will fit, blend and shake a bit… this will give you a bit more room. Add the remainder of the milk)
  5. Fill each muffin cup about ½ way.
  6. Bake at 450 degrees for 20 Minutes
  7. Reduce heat to 350 degrees. Continue baking at t he lower temperature for an additional 15-20 minutes until very deeply brown.
  8. Remove from the muffin cups immediately. Serve Hot.

These would be awesome with Chili… or Stew! Alongside your giblet gravy (uh…. yeah.) Or again, I could see chowin’ down on a few while making my way to the table!


I was so happy with these… They reminded my of pate a choux. (say “pat a shoo”) It’s the stuff they make eclairs out off. So light, barely there at all!


Dude… you are gonna flip for these!


Keep them in an airtight container on the counter top. They will last probably 1 more day. To refresh/Re-Crisp them, use a toaster oven, or your main oven at about 200 degrees for just a couple of minutes. Do not microwave.


My Warmest Regards,

Chef Scott



Coconut Chicken

Hi Everybody!

This is CRAZY, I know. But it was so frigid cold on my scooter yesterday that I was a walking Scott-sicle when I got to my favorite Grocery Store!

I walked around with my teeth chattering and I thought, what I need is to remind myself of home. I wanted a dinner that would take me way back, so of course Chicken Fingers and Tator Tots jumped right into my brain…  It just so happened that I was in the baking aisle when that thought occurred. Right in front of me were the bags of shredded coconut and I was reminded that I live, geographically speaking, in the sub tropics. Even though there are palm trees swaying, they are doing so in a sub-thermal frozen constant wet sea breeze. B, with many “r’s” following (Brrrrr).

Coconut Chicken Fingers it shall be! I said to myself, “you don’t know how to make that…” and I said, “so? I got skills, and a Bullet!…”

These went together so easily that I was able to handle the tots and a broccoli and tomato salad. And I woulda had a dippin’ sauce too… but the photo shoot threw me off… I used a little soy sauce.

Get your winter Hula-on and crack these crazy Coconut Chicken Fingers… not ANYTHING like Mom used to make.

You need:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • A 3 part Dipping Station (see pic.)


  • 1 lb Chicken ( I used pre-cut chicken breast tenders. I so hate touching chicken!)
  • ½ Cup Coconut Milk
  • 3 cloves garlic, smashed and peeled
  • ½ tsp White Wine Vinegar
  • ½ Sleeve of your favorite Cracker
  • ½ Cup Shredded Coconut
  • 3 or 4 Basil Leaves
  • ¼ tsp Salt and Pepper

  1. Put ½ cup coconut milk, garlic, and vinegar in the short cup with the cross blade and blend well.
  2. Marinate Chicken is this mixture for 30 minutes
  3. While Chicken marinates, Add the rest of the ingredients to the tall cup with the cross blade.
  4. Blend and shake till you get crumbs.
  5. Preheat oven to 350 degrees
  6. Remove chicken from marinade. Shake off excess and roll in crumb mixture.
  7. Bake for 25-30 minutes or until crumb mixture starts to lightly brown.

As I mentioned I just added a little sprinkle of soy sauce… but there are a wide range of dippin sauces available… an Asian sweet hot chili sauce would be awesome!

And of course, don’t forget the tater-tots!

Aloha y’all…

Sending my warmest regards,

Chef Scott

Hi Everybody!

Chef Scott comin at ya from still sunny St. Pete!


Buh KAW! Chicken baby!


I was just challenged this week to help a friend develop a totally chicken salad menu for a party that she’s hosting. In her words, she wants to offer chicken salad “12 ways to Sunday”.


I won’t bore you with everything that we are thinking, mostly because we have about 40 recipes floating around right now.


During a sort of a break yesterday, I decided that the thing we needed to keep us focused was… some lunch. Since we were writing out recipes before we went to shop them, I needed something that I could pull together from what I had on hand.


If you are a regular bullet user, you already know that it can change what looks like not much into a dream lunch (or dinner or sauce or shake….)


BOOM! I whipped this up by crashing through my fridge and using what hadn’t gone south. Funny thing is, we liked it so much that I had to go BACK and write down the recipe.


In the future we are thinking of this salad on a bed of greens with some crazy pita chips (like the ones in the fruit salsa recipe awhile ago)


So Congratulations… Make this up and be the first to taste our new menu, before it is even released to the public… you’re so lucky.


You need:

  • Tall Cup
  • Cross Blade



  • 1 Chicken Breast
  • 1 TBS  white wine vinegar
  • 1 TBS  Olive Oil
  • 1 Splash Merlot
  • 4 cloves Garlic
  • ½ Large Kosher Dill Pickle Chopped
  • ½ Red Pepper Coarsely chopped
  • 1 splash of Worcestershire (OR) Soy Sauce would be good
  • 2 TBS Mayo (more or less to your liking)
  • 1 ½ tsp Spicy Brown Mustard
  • ½ tsp Sugar
  • Salt and Pepper to taste (¼ tsp each)


  1. In a plastic zip lock bag, put the 5 top ingredients. Marinate the chicken in wine, olive oil merlot and garlic for about 30 minutes.
  2. Remove chicken and smashed garlic and place both on a tin foil or parchment lined baking sheet. Bake at 350 for 30 minutes (until interior of chicken is white, and juicy… juices will be clear.)
  3. Coarsely chop chicken. Add Chicken and Garlic to tall cup with the cross blade attached. Pulse and grind and shake and pulse until no big chunks remain.
  4. Add the rest of the ingredients, and wizz till combined.
  5. Chill and serve later or tomorrow for insane flavor development.


I served this as you can see like a regular old afternoon sandwich with tomato, leaf lettuce and some red onion. It was a gigantic hit. 2 sandwiches.


The next day, I found it and had it with just big chunks of lettuce and carrots and stuff.


full disclosure following… discretion advised:


when I say “next day” it may have been around 4 AM. And I am alleged to have meandered about the apartment in a certain missing amount of clothing.


When I say, “chunks of lettuce and carrots and stuff” I include a half a stack of ritz, slabs of cheese and I think a peanut butter cookie, but that could have been a dream.


And it seems like there was a goat…


Anyway, Enjoy!!


until Next Time,

I’m sending my Warmest Regards,




Chef Scott

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

Hey Everyone!

I don’t know about you guys, but I’m so so glad it’s Friday!


Anyway, a couple days ago Lauren posted a recipe for her Russian dressing, which left a lot of people asking about green relish. Well, I thought I’d help answer that question by whipping up a batch myself!


I’ve never done this before, and I’m happy with the results.


Now I know relish isn’t the most autumn-y recipe, but to be honest, this week in NYC hasn’t been very autumn-y! It’s actually been quite warm. Well, you know what they say about the northeast, “If you don’t like the weather, wait 5 minutes.”


So let’s celebrate this Indian summer with a condiment that will help you RELISH those last few warm days of the year!


Rockin’ Relish



  • 1 dill pickle spear (I suggest McClure’s pickles, check their site to find out where to buy them near you!)
  • 2 sweet pickles
  • 1/4 onion roughly chopped
  • 1 tbs dry mustard
  • 1 tbs horseradish
  • 2 tsp worcestershire sauce
  • splash pickle brine


Place all the ingredients in your small Magic Bullet cup. Blend for about 5 seconds and then pulse about 4-5 times.


Now slap that stuff on a hot dog and enjoy! I used Tofu Pups 🙂


Hi Everybody!

It’s me Chef Scott from St. Petersburg again…

Can’t talk! The gang is ravenous so I have to act fast!!

Good Grief, All I’ve got in here is some Cauliflower and some staples! It’ll do…

C’mon Magic Bullet, Help me Save The Day!!

You Need:


  • Tall Cup
  • Short Cup
  • Cross Blade
  • Skillet
  • Small Baking Dish


  • ½ Head Cauliflower (sliced)
  • 2 Cloves Garlic
  • 1 TBS Olive Oil
  • ½ Cup Feta Cheese
  • ½ Cup Parmesan (run through the Bullet)
  • 1 Thick slice of Bread
  • 2 TBS bullet Parm
  • Cracked Pepper to taste
  1. Preheat your oven to 350 degrees
  2. Sauté the Cauliflower in the oil with the garlic. (you could also steam the cauliflower and garlic if you prefer)
  3. Put Most Of the Cauliflower (but not all), and both kinds of cheese in the tall cup.
  4. Blend until Smooth
  5. Mix the cauliflower/cheese puree with the other rest of the cauliflower and fold together.
  6. Put into a small baking dish (2 servings)
  7. Put Bread and Parmesan with pepper in the short cup. Blend until very fine.
  8. Top cauliflower with bread crumb mixture and bake for 18-30 minutes until bread crumb layer is darkened to your liking.

Wow! That was quick! Let me just get my camera for the blog and… HEY!

I can’t believe it… Eaten before I could get there! This stuff is AWESOME, so I can’t really blame.

It would be a great dip/spread at a party, or a very fancy side dish to your evening meal…

Sheesh! I hope this helps when you are in a rush to put great food on the table!

Hey… I’ll catch up to you later!

Till Then,

My most hurried regards…

Chef Scott

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

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 Tall Cup
  • Magic Bullet Blender Cross Blade


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


  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