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!
Mini Pineapple Upside-Down Cake
- 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
- Preheat the oven to 350 degrees F.
- Use some of the melted butter to grease two 4-inch ramekins, then sprinkle 1 tsp of brown sugar in each ramekin.
- Add the pineapple slices to the ramekins on top of the brown sugar, and place the cherries in the middle.
- Add the remaining butter and ingredients to a small Magic Bullet cup and blend, scraping the sides with a spatula.
- 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.
Chocolate Peanut Butter Tofu Pudding
- 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
- Boil water, then add sugar to water and continue to boil until dissolved.
- In Magic Bullet large cup, blend together all ingredients.
- Chill at least 45 minutes.
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.
Pesto Tilapia with Cherry Tomatoes
- 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
- Preheat the oven to 375 degrees F.
- Grease a baking pan with cooking spray.
- In a small bowl, add the sliced cherry tomatoes, olive oil and dried basil. Set aside.
- Add the basil, garlic, pine nuts, olive oil and Parmesan cheese to a small Magic Bullet cup.
- Blend until you get a smooth pesto sauce, then add salt and pepper to taste.
- Rinse and pat the tilapia fillets dry with a paper towel, then transfer them to the baking pan.
- Brush on the pesto sauce and top with sliced cherry tomatoes.
- Bake for about 10 minutes, until easy to flake and opaque.
Makes 2 fillets
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!
3 Minute Mug Brownie
- 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
- Add the butter to a small Magic Bullet cup and melt in the microwave for 30 seconds.
- Add the milk and vanilla, followed by the remaining ingredients.
- Blend the ingredients together; use a spatula the scrape the sides of the cup and repeat.
- Use a spoon the give the batter a final stir before transferring to your favorite mug.
- Microwave the brownie for 50 seconds and top with vanilla ice cream.
Makes 1 brownie
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!
Banana Split Smoothie
- 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
- 1 cherry
- Add all ingredients except toppings to a Magic Bullet cup and blend until smooth.
- Top with whipped cream, chopped peanuts, chocolate syrup, sprinkles and a cherry.
Makes 1 smoothie
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!
Creamy Zucchini Herb Dressing
- 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
- Add all ingredients to a Magic Bullet cup.
- Pulse for a chunky consistency or blend for 20 seconds for a smooth consistency.
Makes ~1 cup dressing
Whenever apricots show up in my local grocery store, I get so excited that I buy more than I can eat in a few days. Then, things start to get creative around here. Apricot salsa? Apricot panini? Apricot jam? What else can you do with apricots? One easy and delicious way to use apricots is in smoothies, of course! Smoothies are especially useful for those last few apricots in the fruit basket that I like to call the stragglers – you know, the ones that are almost too mushy to eat. This strawberry apricot smoothie is the perfect way to get your daily dose of vitamin C. Both strawberries and apricots offer a good amount of vitamin C and apricots also offer a large amount of vitamin A.
Strawberry Apricot Smoothie
- 1 cup frozen strawberries
- 2 apricots, halved and pitted
- 1 banana
- 1/4 cup plain yogurt
- 1/4 cup orange juice
- 1/4 cup water
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 2 smoothies
What if you could make a pasta dish by throwing a bunch of items in a pot, turning on the heat, and coming back ten minutes later? Wait for it… That’s this recipe! I’m borrowing from Martha Stewart here, via food52, and adding my own secret ingredient for something truly special. But really, this is almost embarrassingly easy, and delicious, especially with IN SEASON CHERRY TOMATOES.
What’s the secret ingredient? I’ll give you a hint: it’s small, comes in a tin, and doesn’t involve insider trading. I guess that’s true of most things in tins…
Anchovies! The secret ingredient is anchovies!
Just in case it wasn’t clear earlier (I know, I was distracted by the secret ingredient, too), you cook the pasta with the other ingredients, all in one pot. The pasta and the sauce come together magically, with no work, and it’s delicious. Now that’s a secret worth knowing.
(Adapted from Martha Stewart via food52)
- 1 tin anchovies
- 4 cloves garlic
- 12 oz spaghetti (or 3/4 lb)
- 1 pint cherry tomatoes, sliced in halves
- 1 onion, thinly sliced
- 1/2 tsp red pepper flakes
- leaves from 2 sprigs basil
- 2 Tbsp olive oil
- 4 1/2 cups water
- 2 tsp salt
- Blend anchovies and garlic in Magic Bullet.
- Combine anchovy-garlic mixture and all other ingredients in a pot.
- Boil, stirring frequently, about 9 minutes; pasta should be al dente.
- Serve with parmesan cheese.
Summer’s coming to a close, and as the weather starts to chill, I’m looking back on grilling season with a nostalgic eye. This recipe is for those who already miss the hot summer days of grilling, or for those who live in an apartment where grilling can be a challenge. My solution? Using an indoor grill for my favorite grilling recipes! I love using my indoor grill to make these teriyaki chicken skewers. The onion, pineapple and bell peppers give the chicken a great flavor on top of the teriyaki marinade. The marinade is easy to make using your Magic Bullet – just add all of the ingredients to a small cup and blend them up before pouring over the chopped chicken. It’s important to let that teriyaki flavor sink into the chicken for the best flavor.
What’s your favorite grill recipe?
Teriyaki Chicken Skewers
- 1/2 cup soy sauce
- 1/4 cup water
- 2 Tbsp white rice vinegar
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp granulated sugar
- 2 cloves garlic, minced
- 1 1/2 tsp ginger powder (or freshly minced)
- 1 bell pepper, sliced
- 2 cups cubed fresh pineapple
- 1/2 onion, chopped
- 2 boneless, skinless chicken breasts, cubed
- Add soy sauce, water, rice wine vinegar, honey, sugars, garlic and ginger to a Magic Bullet cup and blend until even.
- Pour over cubed chicken breasts, cover, and refrigerate for at least 2 hours.
- Once ready, add the chicken, bell pepper, pineapple and onion to wooden skewers while preheating your grill.
- Grill each skewer for about 5 minutes, turning halfway.
Makes 8 skewers
Pig, pig, pig, pig, PIG! Pig, pig, pig.
Did you ever play the children’s game “Pig, Pig, Pernil”? It was one of my childhood favorites growing up in Puerto Rico.*
*Note: I did not grow up in Puerto Rico, there is no such game, you are gullible.
Of course, the best way to feed a crowd easily, cheaply, and happily is pasta. But the second best way that I know is pernil – Puerto Rican spiced pork shoulder roast.
This recipe is so simple and so good, it sort of feels like cheating. A lot of the magic is in shopping, though that’s hardly difficult: you want a big piece of pork shoulder (sometimes called Boston Butt or Picnic Roast), with lots of fat. If your pork shoulder is really fatty, you might consider trimming some.
The pork should cost you somewhere in the ballpark of $2 per pound, which means you can feed a small army of pork-eating goobers very frugally. The pernil is so rich that, with some lighter sides, I would budget no more than half pound per person.
The other secret ingredient here is time. You want to cook the pernil in the oven for hours upon hours at low heat, until it is tender and nearly falling off the bone, but not so long that the meat itself is falling apart, a la pulled pork.
Oh, yet another secret ingredient is onion, which you essentially liquefy – paste-ify – in the Magic Bullet with spices.
Pig, Pig Pernil
- 7 lb pork shoulder roast
- 5 cloves garlic
- 1 large onion, cut into big chunks
- 1 Tbsp cumin
- 2 tsp chipotle chile powder (or use any other chile powder)
- 2 Tbsp salt
- 1 Tbsp cider vinegar
- fresh oregano leaves, from a few sprigs (optional, or use dried oregano)
- olive oil
- Blend garlic, onion, cumin, chile, salt, vinegar, and oregano in Magic Bullet with a bit of oil to make a paste.
- Rub the mixture all over the pork. If time allows, marinate as long as 24 hours in the fridge in a freezer bag. If not, just go with it.
- Put the pork in a large roasting pan, on a rack if you have it. Put some water (about half a cup) in the bottom of the pan.
- Cook in 300 degree oven for about six hours, until meat reaches an internal temperature of about 180 degrees or pork is coming off the bone (but not totally falling apart). Replenish water and turn roast every 90 minutes or so.
- Serve, waiting at least 15 minutes before cutting into the roast.