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!).

minicheesecake2

minicheesecake1

minicheesecake3

minicheesecakes-bite

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

email

DSC09527
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!

 DSC09484

DSC09486

DSC09530

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.

tofu-pudding6

tofu-pudding3

tofu-pudding2

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!

tofu-pudding1

Oct
13
0

3-Minute Mug Brownie

DSC09515
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!

 DSC09492

DSC09495

DSC09505

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

Sep
2
0

Strawberry Popsicles

mbstw-pop

Popsicles are one of my favorite summer treats. By making them at home, you can control how much sugar is added and skip the artificial flavors and dyes. Homemade popsicles are healthier and taste even better than the store-bought kind! These strawberry popsicles are made with fresh strawberries, yogurt, and a splash of lime. You will need your Magic Bullet blender and popsicles molds to make them. Once you put them in the freezer, they will be ready to eat in a few hours. This recipe makes four popsicles, but you can double or triple it to make more. Just keep them in the freezer until you are ready to eat! Once they are ready, run hot water over the molds and wiggle them out.

mbstw-pop-1

mbstw-pop-2

mbstw-pop-3

mbstw-pop-bite

Strawberry Popsicles

Ingredients
  • 2 cups fresh strawberries, hulled
  • 3 Tbsp sugar
  • 1 tsp fresh lime juice
  • 3/4 cup plain yogurt
Instructions
  1. Add all ingredients to a Magic Bullet cup and blend until you get an even mixture.
  2. Divide between four popsicle molds.
  3. Freeze for at least 3 hours before serving.

Makes 4 popsicles

Aug
13
1

Lava Cake for One

mb-lavacake

Sometimes you are craving dessert, but don’t want to make a large batch of cookies or a whole cake, am I right? With this chocolate lava cake recipe, you can quickly make a personal dessert and not have to worry about making too much for just one person. You can also double the recipe to make two. The key to a good lava cake is beating the eggs really well to create air bubbles – this keeps the batter nice and light, so it can rise in the oven. This warm chocolate lava cake is best served right out of the oven with a scoop of vanilla ice cream and raspberries.

mb-lavacake-1

Lava Cake for One

Ingredients
  • 2 Tbsp. semi-sweet chocolate chips
  • 1 Tbsp. butter
  • 1 Tbsp. heavy cream or milk
  • 1 egg
  • 1/4 tsp. vanilla extract
  • Pinch of salt
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. flour
Directions
  1. Preheat the oven to 425 degrees F.
  2. In a small dish, microwave the chocolate chips, butter and milk for 20 seconds. Stir and repeat until melted.
  3. Add the egg, vanilla, salt, sugar and flour to a small Magic Bullet cup and blend for 20 seconds.
  4. Pour the egg mixture into the melted chocolate mixture and stir with a spatula until well blended.
  5. Transfer the batter to a greased 4-inch ramekin.
  6. Bake for 10 minutes, just until the top of the cake is firm to touch.

Makes 1 lava cake

Jul
14
0

Easy Whipped Cream

whipped-cream

I went to dinner at a friend’s house the other night and he made the most incredible dessert: whipped cream and ginger cookies. Yes, that’s it. So simple, yes? What made it even more interesting was learning that he made the whipped cream in his blender. I have never thought of trying this before, so of course a few days later, I decided to try it in my Magic Bullet. I was surprised at how quickly my whipped cream was ready! Preparing it in my Magic Bullet took me less time than using my hand mixer or standalone mixer! It can’t get any easier.

whipped-cream-1

whipped-cream-2

whipped-cream-bite

Easy Whipped Cream

Ingredients
  • 1 cup heavy whipping cream
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract
Instructions
  1. Add heavy cream to a Magic Bullet cup.
  2. Blend for 15 seconds, then shake and repeat once more.
  3. Open and add the sugar and vanilla, shake, and continue to blend for 15 second intervals. After only a few times of repeating this, you should get whipped cream!
  4. Add to your favorite dessert.

Makes ~ 1 cup whipped cream

This delectable recipe from our friends over at NutriBullet will be the perfect picnic wrap up this holiday weekend!

blueberries

 

Red, White & Blue Blast

Ingredients

Red Layer

  • 1/2 cup strawberries,
  • 1/2 cup almond milk (or other milk substitute)
  • 1 tsp raw, organic honey
  • Ice cubes

White Layer

  • 3/4 cup almond milk (or other milk substitute)
  • 1 tsp raw, organic honey
  • Ice cubes

Blue Layer

  • 1/2 cup blueberries
  • 1/2 cup almond milk (or other milk substitute)
  • 1 tsp honey
  • Ice cubes

Directions

  1. Make the red layer and pour equal amounts into 2-4 glasses. Put glasses in the freezer for 10 minutes.
  2. Make the white layer and take glasses with red layer out of freezer. Pour equal amounts of white on top of the red layers. Put in freezer for another 10 minutes.
  3. Make the blue layer and take glasses with red and white layer out of freezer. Pour equal amounts of blue on top of the red and white layers.

Optional – garnish with mint and blueberries on top!

This makes an ice cold Blast that’s delicious in the summer months and at your next gathering. For an extra special treat, use popsicle molds instead of glasses and leave each layer in the freezer for at least two hours. Once done, you’ll have beautiful Red, White & Blue Pops!

Jun
30
1

Banana Brownies

banana-brownies

I have a really yummy treat for you today: chewy, fudgey, chocolatey banana brownies. How did this delicious creation come about? Once again, I found myself with one banana on the verge of going bad. One banana is not really enough for banana bread, or even banana muffins, so I started thinking of what else I could do with it. This recipe is a healthier brownie recipe, the banana makes the brownies so moist, you use much less butter and oil than you would in regular brownies. The problem with these “healthier brownies” is that I feel less guilty eating them and eat MORE than usual!

The banana gives these brownies a great flavor – it goes perfect with chocolate! Don’t forget to eat them warm with a cold glass of milk.

banana-brownie-1

banana-brownie-2

banana-brownie-3

banana-brownie-4

Banana Brownies

Ingredients

  • ¼ cup plain yogurt
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • 1 ripe banana
  • 1 large egg
  • ½ tsp instant coffee granules
  • ½ tsp almond extract (can also use vanilla)
  • ¼ cup unsweetened cocoa
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ cup all-purpose flour
  • Chopped walnuts for topping

Instructions

  1. Preheat oven to 350° F.
  2. Blend together butter, sugar, yogurt and banana in a Magic Bullet cup.
  3. Add egg and almond extract and pulse a few times until mixed well.
  4. Add the coffee granules, cocoa powder, baking powder and salt. Lastly, add the flour a little at a time, pulsing in-between, until everything is well blended.
  5. Transfer the batter using a spatula to a greased 8×8-inch baking dish.
  6. Top with walnuts.
  7. Bake for 20 minutes, until a wooden pick inserted in center comes out clean (*if you want them more fudgy, take out a little early).
  8. Cool for at least 30 minutes before cutting.

Makes 9 brownies

Jun
16
0

Banana Pie Smoothie

banana-pie-smoothie-mb

This banana pie smoothie tastes just like a banana cream pie in a glass! My favorite thing about it is the graham cracker crust topping. Freeze the bananas ahead of time (already peeled and chopped in half). I like this smoothie really cold, so I also like to add some ice, too. You can make this smoothie for breakfast, as an afternoon snack, or as a healthy dessert alternative!

banana-smoothie-1

Banana Pie Smoothie

Ingredients

  • 1 banana, frozen
  • ½ cup plain, non-fat yogurt
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp graham cracker crumbs, plus more for topping
  • 3 ice cubes
  • Whipped cream for topping

Directions

  1. Slice the frozen banana into bite-sized pieces.
  2. Add all ingredients to a Magic Bullet cup and blend until combined.
  3. Top with whipped cream and graham cracker crumbs.

Makes 1 smoothie