On its own, pure chocolate can be a great treat, but, let’s be honest, it’s rarely a satisfying snack. It’s something you usually enjoy in moderation and usually not abundance (unless it’s been one of those weeks…) Chocolate pudding, on the other hand, satisfies your sweet tooth without putting you into that food coma that so many other indulgent desserts do.
I used a dark chocolate bar as the foundation in this recipe. The brown sugar, vanilla and cocoa powder balance out the bitterness of the dark chocolate to create a creamy, blended and delicious flavor. And don’t worry—you’ll be on board with this recipe whether you’re on Team Dark Chocolate or Team Milk Chocolate!
Dark Chocolate Pudding
- 3 oz. dark chocolate
- 1/2 tsp. vanilla extract
- 2 eggs
- 1 Tbsp butter
- 1 Tbsp cocoa powder or raw cacao powder
- 1 Tbsp cornstarch
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 1/4 cup heavy cream
- Pinch of salt
- Add chocolate, butter and vanilla to Magic Bullet and set aside (do not blend yet).
- Beat two eggs in bowl and set aside.
- Combine cocoa, cornstarch, brown sugar, salt, milk and cream in pot and boil for 1 to 2 minutes, whisking frequently.
- As soon as mixture thickens, remove it from heat (you don’t want it to cook too long). Add a touch of the heated mixture to the eggs so that they warm gradually and don’t curdle.
- Slowly add eggs to chocolate mixture and cook over low heat until simmering. As soon as it begins to simmer, remove from heat. Let cool.
- Combine mixture with chocolate, butter and vanilla in Magic Bullet. Blend until creamy.
- Add mixture to bowl, cover and refrigerate for at least 3 hours.
Perfect for dessert or a mid-afternoon treat!
Got a sweet tooth, but don’t feel like indulging too much? Try this refreshing fruit sorbet! It’s so fast and easy to make, you just might make room for dessert every night…
Fabulously Fast Fruit Sorbet
- 1 cup of your favorite frozen fruit (we love mixed berries)
- 2-3 Tbsp water (or fruit juice, or your favorite liqueur, if not serving to the kiddos)
- Dollop of whipped cream (optional)
- Add ingredients to the Tall Cup and blend until smooth.
- Add more or less liquid to reach your desired consistency.
- Serve in your favorite dessert dish.
Have you ever thought about eating popsicles for breakfast? I attended a brunch once and, yes, they were in fact serving breakfast popsicles! I thought this was a really cool idea and decided to make them at home for quick grab-and-go breakfast. All you need is yogurt (plain or vanilla), your favorite fruit jam, and your favorite granola.
Most yogurts are too thick alone, so you’ll need to use your Magic Bullet to blend in a little milk. You can also blend the jam with a little yogurt to make it easier to freeze within the popsicle, but this step is not necessary. You do need to mix the granola with some yogurt, however, or it won’t freeze well in the popsicle mold. You can mix everything all together, or try my approach: layer them (granola, jam, yogurt, repeat) to form a beautiful, delicious, melty, gooey breakfast pop.
This is the stuff dreams are made of.
- 1 cup plain yogurt
- 2 Tbsp milk
- 1 cup fruit jam
- 1 cup granola
- Add the milk and yogurt to a Magic Bullet cup and blend to create a thinner consistency.
- In a small bowl, pour 1/4 cup of yogurt over the granola and stir.
- In a separate bowl, combine 1/4 cup with the jam and stir.
- Spoon the three layers (yogurt, granola mixture and jam mixture) into 4 popsicle molds and place a stick in the middle before freezing.
- Freeze for 5 hours. To remove, run under hot water for a few seconds until the popsicle loosens from the mold.
Makes 4 popsicles.
It’s Earth Day! I’m not sure what the proper salutation is for Earth Day (Happy Earth Day? Enjoy your Earth Day? We love you and we’re sorry, Earth Day?) but whatever it is, this recipe will make sure you have a good one.
Salad is the usual go-to for vegans, and on a day like this, I bet you’re starting to crave salad. On the other hand, who really likes salad? What you’re probably actually craving is a hearty, delicious, totally vegan and totally Earth-friendly dish that’ll satisfy your need for crunchy greens, but not leave you starving.
This dish is my solution to the problem: a salad that’s arguably not a salad (in that it does not contain lettuce) but is healthy, delicious, and very satisfying. (What exactly is a salad? There’s a semantic debate waiting to happen. Call the pedants!)
I’ve adapted a Serious Eats recipe that uses spelt (whatever that is), for my personal favorite grain, farro, and used the Magic Bullet for a nice dressing. The dressing is an interesting mix of cider vinegar and olive oil, and, as a clever touch, the mushrooms get marinated in the cider vinegar for extra-juicy flavor. I also added cilantro, because, cilantro.
Farro Salad with Mushrooms, Leeks, and Cucumbers
- 4 Tbsp extra virgin olive oil, plus more to taste
- 1 pound baby bella (cremini) mushrooms, cut into quarters
- 1 leek, cleaned and diced
- 2 cloves garlic, peeled
- 1 tsp. picked thyme leaves
- ¼ cup plus 2 Tbsp cider vinegar, divided
- 6 cups cooked farro (about a pound dry)
- 1 large cucumber, peeled and cut into small pieces
- ½ cup cilantro
- In a large skillet, heat two tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring, until most of the mushroom’s water has evaporated, about five minutes. Meanwhile, blend garlic in the Magic Bullet and then add the thyme and blend again.
- Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.
- Transfer to a large bowl and stir in quarter cup of cider vinegar. Let stand fifteen minutes. Meanwhile, blend cilantro in the Magic Bullet.
- In the bowl, stir together farro, cucumbers, and mushroom-leek mixture. Stir in remaining oil, vinegar, and cilantro. Taste, adding salt and oil to taste.
Why should cocktails have all the fun? Sometimes you want to feel fancy for dessert! This recipe uses fresh peaches, sparkling white wine and some sugar to make a refreshing, surprisingly healthy, and delicious sorbet. Raise the class of your next meal by adding this to the menu.
- 2 cups peaches, sliced
- 1/3-1/2 bottle of sparkling white wine
- 1/2 cup water
- 1/3 cup sugar
- Combine sliced peaches with wine, sugar and water in pot and bring to boil. Boil until sugar has dissolved, then cover and let sit for about an hour, to cool and absorb all the flavors.
- Once cooled, add peaches and a good amount of liquid to Magic Bullet cup and blend.
- Put mixture in freezer-safe container and freeze. Every hour, for about three to four hours, remove mixture from freezer and stir.
Who would have thought making sorbet could be so fun and simple?
Don’t waste money on expensive, sugary frozen drinks from big chain coffee shops. Instead, whip up your own using fresh, healthful ingredients in the Magic Bullet! This version gets a tropical twist, using a frozen banana in place of artificially sweetened mixes.
Customize it by adding your favorite frozen fruit, a little mint, or a sprinkle of cinnamon.
Banana Coffee Frappe
- 1 frozen banana, slightly thawed
- 1/2 cup brewed coffee, chilled 1-2 hours
- 1 cup milk of choice (dairy, almond, soy, hemp, etc.)
- 1/4 tsp. vanilla extract
- Blend the frozen banana, coffee, milk, and vanilla in your Tall Cup until smooth.
Flädlesuppe in German is translated to pancake soup in English, because the main ingredients in this traditional soup are thin, shredded pancakes! I love this soup because it serves as a quick, easy-to-make lunch with little investment and lots of gain. You can use vegetable or beef broth, depending on your preference. Celery, leek, green onion, parsley and carrots give it a little texture and flavor, but the shredded pancakes are the absolute star in this dish.
Here is a tip for shredding the pancakes: cover them and chill in the refrigerator for 30 minutes before cutting them stacked with a sharp knife. They hold together better when cut cold versus hot straight from the pan.
- 1 cup all-purpose flour
- 1/8 tsp. salt
- Pinch granulated sugar
- 1 1/2 cups whole milk
- 2 eggs
- 2 Tbsp unsalted butter, melted (plus more for greasing the pan)
- 4 cups beef broth
- 1 Tbsp olive oil
- 1 leek, thinly sliced
- 1/4 cup green onion, chopped
- 2 large carrots, peeled and chopped
- 1 celery rib, chopped
- 1 Tbsp chopped fresh parsley
- Add the flour, salt, sugar, milk, eggs and butter to a Magic Bullet pitcher and blend. Chill in the refrigerator for 30 minutes.
- Pour 1/4 cup batter on a greased, hot skillet and swirl to thin the batter out around the pan. Flip when edges begin to peel up off the pan.
- Cover and place the crepes in the refrigerator for 30 minutes.
- Heat the olive oil in a large pot over medium heat and sauté the leek and celery until soft, about 7 minutes.
- Add the green onion, carrots, and beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
- Stack the crepes on a cutting board and thinly slice.
- Serve the soup warm, with a handful of sliced crepes.
Makes 4 servings.
Whenever I have leftover white button mushrooms, this is my go-to soup recipe! You can downsize the recipe and make even just a small cup of it with a just few leftover mushrooms. There is no heavy cream added to this soup, making it a healthy alternative to most of the creamy mushroom soups out there. With a few simple ingredients that include onion, garlic, and beef broth, this recipe is super easy to make. I like to add a little thyme for a nice, herby flavor.
The trick to getting a nice texture is to blend half of the soup in your Magic Bullet, then combine it with the other half of the soup and reheating in the pot. This thickens the soup and creates the perfect texture – not too thick, and not too runny.
When prepping your mushrooms, don’t wash them with water or they will get soggy. You can use a paper towel or vegetable brush to clean off any pieces of dirt on them before chopping them for use in your soup.
White Button Mushroom Soup
- 2 Tbsp butter
- 8 oz white button mushrooms, sliced
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 3 Tbsp all-purpose flour
- 2 cups beef broth
- 1/4 tsp. salt
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/4 cup whole milk
- Melt the butter in a large pot over medium heat.
- Add the mushrooms, onion and garlic and cook for 10 minutes until the mushrooms are slightly browned.
- Add the flour and stir. Cook for 5 minutes.
- Add the beef broth, salt, thyme, pepper and nutmeg and bring to a boil.
- Remove from heat and cool to room temperature.
- Add half of the soup to a Magic Bullet cup and blend until smooth. Add back into the pot, stir in the milk and reheat the soup.
Makes 4 cups.
I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.
I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamed about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.
This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.
Better than the original? Well, I don’t know. But this is definitely a winner.
Red Cabbage Caesar Salad with Nori
- ½ head red cabbage, roughly chopped
- 1 piece nori (dried seaweed)
- 1 Tbsp miso, any kind
- 1 tin anchovies, in oil
- Juice of 1 lemon
- 1 tsp. red-wine vinegar
- 1 tsp. rice vinegar
- 2 Tbsp tahini
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp vegetable oil
- ½ cup farro
- Cherry tomatoes, sliced, and/or a soft-boiled egg, optional
- Boil farro in salted water until al dente.
- Pulse nori in the Magic Bullet to roughly chop and set aside.
- In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
- Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.
Being the mom of three very girly dramatic divas, I can attest that the color of food has a big play on whether they are willing to try certain foods or not. They even have an opinion on the color of the corresponding plate, spoon, bowl, cup, and everything else, for that matter. I love them so much, but, sometimes, it’s hard finding ways to make things appealing to those big, princess eyes of theirs.
Recently, all the rave has been over acai and pitaya bowls. If you aren’t familiar with them, it’s basically a rich, antioxidant fruit blended into a thick smoothie topped with granola, fruit, and honey. It’s highly addicting! Pitaya, also known as dragon fruit, can be bright pink in color, which, to the eye of a 3-year-old tiara wearer, is amazing! This recipe can be an easy-to-make smoothie or turned into a bowl topped with granola, honey, and bananas.
- ½ cup coconut milk (more if needed to thin out)
- 1 pitaya smoothie pack (found at local grocer store/health food store)
- ½ frozen banana
- ½ cup frozen pineapple
Toppings – optional
- ½ banana, sliced
- In your Magic Bullet, add all of your smoothie ingredients. Blend until bright, pink, and creamy!
- Pour in a cup and sip away, or top with desired toppings and eat with a spoon.