Oct
31
0

Pumpkin Pie Smoothie

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My favorite drink during the fall season is this pumpkin pie smoothie! It’s the perfect drink to blend up for a get-together, or to simply enjoy on your own.

Heading out for a walk outside to enjoy the leaves turning the brilliant colors of fall? Blend yourself a pumpkin pie smoothie to take on-the-go! Taking the kids trick-or-treating tonight? Enjoy this together before heading out, so you’ll both be less tempted to indulge! Top it with some whipped cream and a dash of cinnamon for an extra special treat.

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Pumpkin Pie Smoothie

Ingredients

  • 3 Tbsp canned pumpkin purée
  • 1/2 cup milk
  • 2 ice cubes
  • 1/3 cup vanilla yogurt
  • 1/2 tsp honey
  • 1/4 tsp cinnamon
  • Pinch of nutmeg
  • Whipped cream, for topping

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Top with whipped cream and cinnamon.

Makes 1 smoothie

email

A few months ago, I told you how to make not-creamy Caesar salad dressing. I know, you have been waking up in the middle of every night since then, your heart pounding, thinking: What if I want my dressing creamy?! Is that even possible?!

The answer is yes and it’s even easier to make than not-creamy dressing.

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To wit:

The secret to not-creamy dressing: you use a whole egg, not just an egg yolk. That’s it! If it seems like it should be more complicated than that, I have this for you: nothing. Nothing at all. Don’t overthink it.

I made this with the same salt-soaked tofu as last time: fifteen minutes in heavily salted water, then sliced and cooked until crispy in a bit of vegetable oil.

All of which raises the question: why would you want not-creamy Caesar dressing when you can have creamy Caesar dressing just as easily?

I leave that up to you.

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Creamy Caesar Salad Dressing

Ingredients
  • 1/2 cup olive oil (or use a mixture of olive and vegetable oil)
  • 1 whole egg, NOT just the yolk
  • 2 garlic cloves
  • 1 tin anchovies
  • 1 small hunk of parmesan, cut into cubes, with more for serving
  • 1/2 juice of a lemon
  • 3/4 tsp dijon mustard
Directions
  1. Add parmesan to your Magic Bullet large cup with the cross blade. Blend until grated. 2
  2. Remove and set aside most of the cheese, but don’t clean the cup.
  3. Add garlic cloves to Bullet and blend until roughly chopped.
  4. Add 1/2 tin anchovies, egg yolks, olive oil, lemon juice, and mustard to Bullet.
  5. Blend until well emulsified.

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minicheesecakes

I have a thing for mini desserts. Perhaps because they make me feel less guilty? These mini cheesecakes are my latest favorite – have you ever tried something that is both salty and sweet? If you haven’t, it is really addicting. The sprinkled sea salt and caramel on top of these cheesecakes is just heavenly.

I love making these for parties, because they’re not a messy dessert and everyone can just eat them in their hands. You can make them up to 2 days ahead of time and keep them chilled in the refrigerator until ready to serve (you can also freeze them!).

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Salted Caramel Cheesecakes

Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 3 Tbsp butter, melted
  • 2/3 cup packed light brown sugar
  • 2/3 cup plain yogurt
  • 12 ounces light cream cheese, softened
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 eggs
  • 10 caramel squares
  • 2 Tbsp milk
  • Sea salt
Instructions
  1. Preheat oven to 300 degrees F.
  2. Mix graham cracker crumbs and melted butter in a small bowl until all the crumbs are wet.
  3. Press into a greased muffin pan, then bake for about 7 minutes.
  4. Add the remaining ingredients to a Magic Bullet cup and blend until well mixed.
  5. Pour into the pre-baked graham cracker cups and bake for an additional 16 minutes.
  6. Turn off the oven and let cool with the oven opened for 5 minutes, then remove from the oven.
  7. Once room temperature, chill in the refrigerator for 2 hours.
  8. Melt the caramel and add the milk in a double boiler. Stir well.
  9. Spoon the caramel onto the cheesecakes and top with sea salt.

Makes 10 cheesecakes

immunesmoothie

The other day, something terrible happened… I caught a cold! I thought people only got sick during the winter season, and it was still summer! Being sick is the worst thing in the world, especially if you have work or other important things to do. It completely stops you in your tracks, and you get behind on everything for days. Hoping it wasn’t too late, I made myself this immunity booster smoothie full of vitamin C and cold-fighting nutrients. Did you know kiwis, spinach, raspberries and strawberries have a high vitamin C content?

My cold went away pretty fast and I’m giving credit to this immunity booster smoothie! :) Next time you think you may be coming down with something, make yourself one of these vitamin C-packed drinks!

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Immunity Booster Smoothie

Ingredients
  • 1/4 cup frozen raspberries
  • 1/4 cup frozen strawberries
  • 1/4 cup spinach
  • 1/2 banana
  • 1/2 cup orange juice
  • 1 kiwi, sliced
Instructions
  1. Add all ingredients to a Magic Bullet blender cup and blend well.

Makes 1 smoothie

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These mini pineapple upside-down cakes are a great dessert for a dinner party and make excellent just-because treats! You can make them ahead of time and keep them in the refrigerator until ready to serve (they taste great chilled). I cut down the butter and brown sugar, which usually gives pineapple upside-down cake that glazed appearance, but feel free to add more to the ramekins before adding the pineapple on top for a sweeter cake.

This recipe makes two 4-inch cakes, so make sure to scale up the recipe if you want to make more!

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Mini Pineapple Upside-Down Cake

Ingredients
  • 1 Tbsp butter, melted
  • 2 tsp brown sugar
  • 2 unsweetened pineapple slices
  • 2 cherries
  • 1/4 cup milk
  • 1/4 tsp vanilla extract
  • 1/3 cup all-purpose flour
  • 2 Tbsp sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • Pinch of nutmeg
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Use some of the melted butter to grease two 4-inch ramekins, then sprinkle 1 tsp of brown sugar in each ramekin.
  3. Add the pineapple slices to the ramekins on top of the brown sugar, and place the cherries in the middle.
  4. Add the remaining butter and ingredients to a small Magic Bullet cup and blend, scraping the sides with a spatula.
  5. Divide the batter between the two ramekins and bake for 18-20 minutes, until a toothpick comes out dry.

Makes 2 mini cakes

If you’re already all over tofu pudding, I apologize for this interruption and you have my permission to go back to playing Farmville or whatever it is you do during your free time. (Does anyone still play Farmville? What is Farmville? These are good questions, for which I do not have an answer.)

But if you aren’t already all over tofu pudding, then I would highly recommend this recipe to you. It sounds a little weird and it isn’t meant to imitate dairy or anything silly like that. Tofu pudding is its own thing: almost flavorless by itself, tofu takes on the taste of whatever else you mix it with, creating a suspension of pure flavor in a rich, luscious pudding. In this case, you get a suspension ofchocolate and peanut butter flavors in a rich pudding texture. If that doesn’t sound good to you, you really should go back to Farmville.

Whatever that is…

The Magic Bullet does a great job of blending everything together in single-serve portions. If you want to make this dish for more people, just do multiple rounds in the Bullet. One of the many advantages of this dish is that none of the ingredients require refrigeration. It is also, depending on the chocolate you use, completely vegan.

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Chocolate Peanut Butter Tofu Pudding

 Ingredients
  • 1/2 package (6 oz) silken soft tofu (important to use silken tofu, not other stuff)
  • 3 oz chocolate, dark or milk, melted in the microwave
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1 Tbsp peanut butter
Directions
  1. Boil water, then add sugar to water and continue to boil until dissolved.
  2. In Magic Bullet large cup, blend together all ingredients.
  3. Chill at least 45 minutes.
  4. Enjoy!

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I never liked fish until I met my husband. We were in Malibu at Duke’s and he somehow convinced me to try fish and I actually enjoyed it! To this day, I don’t like strong-tasting fish and usually stick with light, white fish like tilapia. Tilapia is a great fish to cook with because it goes with pretty much anything. Cue: pesto!

I like to make my pesto sauce fresh in my Magic Bullet, since it’s so quick and easy. After brushing the pesto onto the tilapia, it only takes 10 minutes to bake the fillets in the oven. Talk about a quick dinner! The cherry tomatoes add a little extra flavor and go perfectly with the pesto tilapia.

Enjoy!

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Pesto Tilapia with Cherry Tomatoes

Ingredients
  • 1 cups fresh basil leaves
  • 1 clove garlic, minced
  • 2 Tbsp pine nuts
  • 1/3 cup + 1 Tbsp extra virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 tilapia fillets
  • 1 cup cherry tomatoes, sliced
  • 1/2 tbsp dried basil
Directions
  1. Preheat the oven to 375 degrees F.
  2. Grease a baking pan with cooking spray.
  3. In a small bowl, add the sliced cherry tomatoes, olive oil and dried basil. Set aside.
  4. Add the basil, garlic, pine nuts, olive oil and Parmesan cheese to a small Magic Bullet cup.
  5. Blend until you get a smooth pesto sauce, then add salt and pepper to taste.
  6. Rinse and pat the tilapia fillets dry with a paper towel, then transfer them to the baking pan.
  7. Brush on the pesto sauce and top with sliced cherry tomatoes.
  8. Bake for about 10 minutes, until easy to flake and opaque.

Makes 2 fillets

Oct
13
0

3-Minute Mug Brownie

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Every now and then, I get chocolate cravings… bad. Of course, they are always at a time where I either don’t have any chocolate around or I don’t have time to make a batch of brownies. If you are ever looking for a quick fix for a chocolate craving, here is the solution: the 3-minute mug brownie!

Yes, you heard correctly, it only takes 3 minutes to make an individual brownie! No eggs required. Just add a few ingredients to a Magic Bullet cup, blend, and add to your favorite mug. If you like a more fudgy, gooey brownie like me, try only 30-40 seconds in the microwave rather than 50 seconds. You don’t have to worry about food poisoning since there are no eggs in this recipe (yay!). The best part is serving the warm, individual brownie with a scoop of cold vanilla ice cream. Chocolate craving satisfied!

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3 Minute Mug Brownie

Ingredients
  • 2 Tbsp butter
  • 2 Tbsp milk
  • 1/4 tsp vanilla extract
  • 2 Tbsp granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 3 Tbsp all purpose flour
  • Pinch of salt
Instructions
  1.  Add the butter to a small Magic Bullet cup and melt in the microwave for 30 seconds.
  2. Add the milk and vanilla, followed by the remaining ingredients.
  3. Blend the ingredients together; use a spatula the scrape the sides of the cup and repeat.
  4. Use a spoon the give the batter a final stir before transferring to your favorite mug.
  5. Microwave the brownie for 50 seconds and top with vanilla ice cream.

Makes 1 brownie

Oct
10
0

Banana Split Smoothie

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Hands down, this is one of my favorite smoothie recipes ever. This smoothie tastes just like a banana split, but it is so much healthier. I have a huge sweet tooth, so when I am dieting or just trying to eat healthier, finding alternative desserts is challenging.

This is one of my favorite dessert treats because it tastes like a banana split milkshake, but doesn’t use the unhealthy ice cream. Adding peanuts give it a slightly crunchy consistency, which I love! Just don’t go too crazy on the whipped cream and fudge toppings, which can be hard to resist. Don’t forget to add a few sprinkles and  a fresh cherry on top for a finished look!

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Banana Split Smoothie

Ingredients
  •  1/2 cup milk
  • 1/4 cup vanilla yogurt
  • 1 banana
  • 1 Tbsp chocolate syrup (+ more for topping)
  • 1 Tbsp peanuts (+more for topping)
  • 3 ice cubes
  • Whipped cream
  • Sprinkles
  • 1 cherry
Directions
  1.  Add all ingredients except toppings to a Magic Bullet cup and blend until smooth.
  2. Top with whipped cream, chopped peanuts, chocolate syrup, sprinkles and a cherry.

Makes 1 smoothie

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When I went away to college, one of the first things I learned to make from scratch was salad dressing. I found that is was so easy to make and cheaper than buying it at the grocery store. They always sell salad dressings in large bottles, which go bad before I can use them all up. If I wanted to have different salads during the week, that would mean I needed to buy a few different large bottles of dressing.

I quickly got into the habit of experimenting with salad dressing recipes and became a pro at whipping them up right before tossing and serving the salad. This creamy zucchini herb dressing is one of my favorites, not only because it can make the simplest of salads incredibly flavorful, but also because you can control the texture. I like it a little chunky, since raw chopped zucchini is so good!

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Creamy Zucchini Herb Dressing

Ingredients
  • 1 cup chopped organic zucchini
  • 2 small garlic cloves, peeled and chopped (or 1 large clove)
  • ¼ cup olive oil
  • 2 tbsp plain yogurt
  • 2 tbsp lemon juice
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried dill
  • Pinch of salt
Directions
  1. Add all ingredients to a Magic Bullet cup.
  2. Pulse for a chunky consistency or blend for 20 seconds for a smooth consistency.

Makes ~1 cup dressing