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These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!

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Mini Pumpkin Pie Muffins

Ingredients

  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs

Instructions

  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!

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This pasta sauce is definitely a keeper. You don’t need a lot to make a yummy and fresh pasta sauce, and with your Magic Bullet, it’s so easy to do! Roasting the tomatoes, onion, and garlic enhances their flavor. It is super yummy!

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Easy Cherry Tomato Basil Pasta Sauce

Ingredients

  • 3 cup cherry tomatoes
  • 1 onion, diced
  • 4 to 5 whole garlic cloves
  • 1/2 cup fresh basil
  • Fresh parmesan cheese

Instructions

  1. Preheat the oven to 375. Add tomatoes, onion, and garlic. Coat with 2 tb. olive oil and a sprinkle of salt and pepper.
  2. Cook for 20 minutes, tossing every so often.
  3. Add the cooled ingredients to the Magic Bullet Blender. Puree until creamy.
  4. Add sauce to medium sauce pan, along with basil. Simmer for 5-10 minutes. Season with salt and pepper, and a little fresh parmesan cheese.
  5. Serve over pasta sauce and enjoy!

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I am a late night snacker, so I love anything that comes together easy and is quite tasty. Especially anything sweet! This muffin cake is one of my favorite late night desserts. They’re also somewhat naturally sweetened, which makes it a little healthier than a normal cake! Win win!

White Chocolate Pumpkin Pie Mug Cake

Ingredients

  • 1 tb. canola oil
  • 1/2 cup pumpkin pie puree
  • 6 tb. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 2 tb. milk
  • 1 egg, or one flax egg (1 tb. ground flax + 3 tb. cold water mixed together.)
  • 1 tsp. honey
  • 2 tb. white chocolate chips

Instructions

  1. Add all ingredients into the Magic Bullet Blender, minus the chocolate chips. Spray a larger mug with baking spray. Pour batter into the mug, sprinkle and mix in the chocolate chips.
  2. Microwave on high for 3 minutes. Allow to cool. (You can add 30 seconds if the muffin is not cooked all the way through.)
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My girls love bagels in the morning, so I love to switch up their toppings every once in a while! This spread has a ‘secret’ veggie hidden inside! Plus a little sprinkle of flax seeds to give it some fiber!

Flax Seed Sweet Veggie Cream Cheese Spread

Ingredients

  • 1/4 oz. softened cream cheese
  • 2 tb. pumpkin puree
  • 1 tb. flax seeds, ground

Instructions

  1. Add all ingredients to the Magic Bullet Blender. Blend until creamy! Enjoy!

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Salsa is probably one of my favorite foods to have on hand because I can cook with it! I love to bake chicken with it, add it to rice dishes, or just use it as a quick snack with salta tortilla chips. This is a yummy green salsa that will have your tastebuds going wild!

Green Chili and Tomatillo Salsa

Ingredients

  • 1/2 bunch cilantro
  • Juice and zest of 1 lime
  • 1 can diced green chilies, 7 oz.
  • 2 tomatillos, diced
  • 2 cloves garlic
  • Salt to taste

Instructions

  1. Add all the ingredients to the Magic Bullet Blender. Blend until creamy. Serve immediately, or store in the fridge for 3-5 days. Enjoy!

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This pumpkin pie dip had my kids so excited! It came together SO quickly when I needed something fast for my hungry kiddos after school! It’s sweet, creamy, and the perfect dip for apples! Hello Fall, I love you!

Pumpkin Pie Cream Cheese Dip

Ingredients

  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 8 ounces softened cream cheese
  • 1 tsp. vanilla extract

Instructions

  1. Add all the ingredients into the Magic Bullet blender and blend until creamy. Serve with cut up apples.
  2. Store in the fridge for 3-5 days.

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strawberry ice cream

My girls and I LOVE to make homemade ice cream together. Our favorite thing to do is come up with different flavor combinations, get creative, and spend time together. Somehow, we always end up making ‘pink’ ice cream though, which usually means a nice fresh strawberry ice cream.

We have tried many recipes over the years, but I’ve always favored the ‘no churn’ ice cream recipes because that means I don’t have to get out my huge ice cream machine!

This recipe is so quick, fresh, and simple that your whole family will love it!

Strawberry’s & Cream Ice Cream

Ingredients

  • 2 cup fresh strawberries, stems removed
  • 1 tb. water
  • 1 can sweetened condensed milk
  • 1 tb. vanilla
  • 2 1/4 cup heavy cream
  • 1/2 cup chopped white chocolate or white chocolate chips

Instructions

  1. In your Magic Bullet blender, add the strawberries, plus water. Puree the berries until smooth.
  2. Strain the berries through a mesh sleeve if you want to remove the seeds, otherwise add the condensed milk and vanilla to the blender and puree until smooth. Set aside.
  3. In a cold bowl, add your heavy cream. Using a hand mixer, beat the cream until stiff peaks form.
  4. Pour your strawberry mixture over the whipped cream and gently fold it all together.
  5. Add ice cream to a sealed tupperware container, and top with white chocolate.
  6. Let freeze until solid overnight, or at least 4-6 hours.

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quick and easy pasta sauce

Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of , but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

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Quick and Easy Sweet Potato Pasta Sauce

Ingredients

  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)

Instructions

  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

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Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!

 

sorbet

We all have those late night cold treat cravings. Mine happen pretty much every night, which is why I LOVE this recipe! It’s light and healthy, but still makes me feel like I’m indulging while catching up on my trash TV shows.

You can adjust the flavors to whatever you like, even add in peanut butter or cocoa powder for a chocolate version!

Strawberry Sorbet Recipe

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 c. frozen strawberries

Instructions

  1. Take the fruit out of the freezer and allow to thaw for 5-7 minutes, so it’s easier to blend.
  2. Add your fruit to the magic bullet blender. Blend fruit until creamy. If you are having difficulty blending the fruit, you can add a few tb. of milk to thin out the mixture. Add a little at a time though, because you don’t want to make a smoothie!

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Sep
11
0

5 Minute Mayonnaise

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Almost every day for school, my girls request sandwiches for their lunches. They love them loaded up with turkey, cheese, and a lot of mayo. We go through it fast in our house, and a lot of times, I’ve sent them to school with dry sandwiches because mama forget to buy more mayo.

Recently, I learned how easy and quick it is to make your own mayo at home, and the Magic Bullet is the PERFECT machine to make it with! It came out so beautifully creamy, I couldn’t’ even tell the difference between store bought and homemade. I will definitely be making this again and again!

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5 Minute Mayonnaise

Ingredients

  • 1 egg
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 2 tb. white vinegar or lemon juice
  • 1 cup canola oil

Instructions

  1. Add all of your ingredients to your Magic Bullet blender, except oil. Add only 1/4 cup of the oil.
  2. Blend for one minute.
  3. While it is still blending, continue to add in the rest of the oil and blend for another minute. It will become very thick and creamy.
  4. Store for up to a week in an air tight container.

 

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