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This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

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Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder

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Instructions

  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.

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Makes 1 9-inch square cake

 

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These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

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Mini Blueberry Cheesecakes

Ingredients

  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg

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Instructions

  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.

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Makes 12 Mini Cheesecakes

 

Jun
5
0

Honey Ricotta Cream

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Have you ever tried ricotta cream before? I have only had it once in a dessert dish and loved it. In this healthier version, ricotta cheese is blended with plain yogurt, honey and a dash of cinnamon. Ricotta cream goes great with many desserts, but I also like to enjoy it with a cup of fresh fruit in the morning. Ricotta cheese is high in protein and low in calories, making it a healthy addition to breakfast. You won’t miss the fattening cream in this healthy honey ricotta cream recipe!

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Honey Ricotta Cream Recipe

Ingredients

  • 3/4 cup ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until well combined.
  2. Chill in the refrigerator until ready to serve with your favorite topping, such as fresh fruit.

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Makes 1 cup.

 

May
10
0

Lemon Ice Box Pie

 

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The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.

To make things even faster, buy a pre-made graham cracker pie crust to pour your lemon pie filling into.

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Lemon Ice Box Pie

Ingredients

  • 1 graham cracker pie crust
  • 1 14-oz can condensed milk
  • 1/4 cup whole milk
  • 6 egg yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest

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Instructions

  1. Preheat the oven to 325 degrees F.
  2. Add the condensed milk, lemon juice, lemon zest, and egg yolks to a Magic Bullet pitcher and blend until smooth.
  3. Pour the filling into the graham cracker pie crust and bake for 25 minutes. Let cool to room temperature, then cover and freeze for at least 5 hours.

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Makes 1 10-inch pie

 

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This one’s a crowd-pleaser. With the exception of folks with food allergies, there is literally no one who won’t like this treat. Peanut butter, chocolate, graham crackers… what more could you want? It’s incredibly easy to make. Just be careful not to munch away too many of the ingredients while cooking it.

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Chocolate Peanut Butter Graham Bar Recipe

Ingredients

  • 1 cup ground graham crackers (about 8 full crackers)
  • 3/4 cup peanut butter
  • 3/4 cup semisweet chocolate chips
  • 1 cup sugar
  • 8 tbsp. butter (one stick)

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Instructions

  1. Add sugar to Magic Bullet and blend to powder.
  2. Break up graham crackers and add to Magic Bullet. Blend to powder.
  3. Melt butter and combine with powdered sugar, graham cracker crumbs and peanut butter in a mixing bowl. Mix until smooth.
  4. Add evenly to an ungreased container.
  5. Melt chocolate chips in microwave.
  6. Spread melted chocolate over peanut butter and graham cracker mixture.
  7. Let cool in refrigerator for 1.5 hours.

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It’s best served whenever, wherever, however. It’s always best.

 

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Having 3 kids under the age of 6 can make mornings really crazy, which is why I am loving overnight breakfast! It makes things so much easier to have something to grab that is all ready! This dish is perfect because it’s loaded with energy, which is all something tired mamas are lacking in the morning. Not only that it also has great protein and fiber! Do yourself a favor and get some Chia seeds asap and make this dish!

Overnight Strawberry Chia Seed Pudding Recipe

Ingredients

  • 4 large strawberries
  • 1 cup vanilla greek yogurt
  • ¼ tsp. almond extract
  • ¾ cup chia seeds
  • ½ cup milk of choice

Instructions

  1. In the Magic Bullet Blender, add the strawberries, yogurt, milk, and almond extract.
  2. Pour into a bowl and fold in chia seeds.
  3. Add pudding to 2-4 mini bowls. Cover and store overnight.
  4. Enjoy first thing in the morning. If the pudding is too thick, you can stir in a little more milk to thin it.

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This St. Patrick’s Day, wow your friends with this mint chocolate chip cheesecake dip! No baking required, and minimal clean-up necessary to make this festive dip or dessert. All you need is cream cheese, powdered sugar, peppermint extract, green food coloring, and mini chocolate chips. I like to serve this mint chip cheesecake dip with graham crackers, but you can also serve it with bars of chocolate – yum! Every bite tastes like a mint chip cheesecake.

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Mint Chip Cheesecake Dip Recipe

Ingredients

  • 4 oz cream cheese, room temperature
  • 2 tbsp powdered sugar
  • 1/4 tsp peppermint extract
  • A few drops of green food coloring
  • Mini chocolate chips

Instructions

  1. Add the cream cheese, powdered sugar, peppermint extract and food coloring to a Magic Bullet cup and blend until smooth and a nice minty green color.
  2. Transfer to a bowl filled with mini chocolate chips, and shape into a circle.
  3. Serve with graham crackers or bars of chocolate.

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Makes 1/2 cup

 

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Ice cream without the cream? Thank you Magic Bullet! This peanut butter, banana and honey ice cream is simple and delicious. You’ll fool everyone into thinking you scooped it right out of a container!

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Peanut Butter, Banana and Honey Ice Cream Recipe

Ingredients

  • 1 1/2 bananas (chopped and frozen)
  • 3 tbsp. peanut butter
  • 2 tsp. honey

Instructions

  1. Add frozen banana slices to Magic Bullet and blend until smooth.
  2. Combine banana mixture with remaining ingredients and blend.

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You’ll never want store-bought again!

 

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Red velvet cupcakes are my weakness. Especially with cream cheese frosting. February is the perfect month to bake red velvet cupcakes in order to celebrate Valentine’s Day. This year, I give you a healthier version, using fresh beets in this cupcake recipe. The beets give the cupcakes a beautiful, natural color and moist texture. We don’t need to use any artificial food dyes or a lot of butter in this recipe, which makes it much healthier! Go ahead and eat your heart out.
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Red Velvet Beet Cupcake Recipe

Ingredients

  • 2 beets, boiled, peeled and chopped
  • ⅔ cup nonfat buttermilk
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ¼ cup canola oil
  • ¼ cup butter, softened
  • 2 large eggs

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Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with liners.
  3. Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
  4. Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
  5. Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
  6. Fill the liners 3/4 full and bake for 18 minutes.

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Makes 1 dozen cupcakes

 

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Peanut butter is delicious, and muffins are a wonderful treat. It was only a matter of time before we combined the two. This peanut butter muffin recipe is easy and super tasty. It’s a great balance of flavors that isn’t too rich, but filling enough to leave you satisfied.

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Peanut Butter Muffin Recipe

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup sugar
  • 3/4 cup flour
  • 1 egg
  • 1/2 cup low-fat milk
  • 1/2 tsp. salt
  • 1/2 tbsp. baking powder

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Instructions

  1. Combine peanut butter, milk, egg and baking powder in Magic Bullet and blend.
  2. Gradually blend in flour until thoroughly combined.
  3. Add to slightly oiled cupcake tray and cook at 350 degrees for 12 to 15 minutes.
  4. Top it off with a few dabs of your favorite jam or jelly to give it a sweet kick!

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