Do you remember loving fudge popsicles during those hot summer days as a kid? Or was it only me? Either way, you are going to love how easy and delicious this fudge popsicle recipe is to make at home with the Magic Bullet. No need to make a mess with melting chocolate, this recipe only requires cocoa powder for a rich, fudgy taste. Only natural ingredients here and no preservatives or artificial colorings. The hardest part is waiting for them to freeze!
- 1 1/3 cups milk
- 1 1/2 Tbsp cocoa powder
- 1 Tbsp cornstarch
- 1/2 tsp. vanilla extract
- 4 Tbsp sugar
- 1/2 Tbsp butter
- Add all ingredients to your Magic Bullet cup except for the vanilla and butter and blend until well mixed.
- Pour into a small pot and heat over medium heat until the mixture begins to thicken, stirring occasionally to prevent scalding.
- Stir in the butter and vanilla, then remove from heat and let cool to room temperature, stirring occasionally.
- Pour into 4 popsicle molds and freeze for at least 2 hours before serving.
Makes 4 popsicles
Everyone loves ice cream. Everyone also loves cookies. Instead of sprinkles, this recipe lets you top your ice cream off with a crumble of your favorite cookie brands. This is also a great opportunity to tidy up a bit by using the remainder of all those almost-empty boxes of cookies in your cupboard – I know you’ve got them.
Super Easy Cookie Crumble
- A collection of your favorite cookies
- Combine cookies into Magic Bullet and blend. Proportions of cookies are based on personal preference
Pack it into a small tupperware after you’re through for future desserts! A small amount of cookies goes a long way with this recipe.
I was recently in the south at an event called Porkapalooza. Yes, it was as good as it sounds. There was pulled pork, and cabbage with pork belly, and beans with pork shoulder, and brownies with bacon, and donuts with bacon. And yet, one of the best things I ate there did not contain bacon, or pork of any kind. It was banana pudding – with whipped cream, and Nilla wafers.
This is banana pudding, too, but it’s vegan. The opposite of porkapalooza. What a world!
I went with roasted bananas in this one, which are perhaps an acquired taste: I enjoy their earthy complexity, and it lets you use bananas a few days earlier than you otherwise might. An alternative would be simply to wait until bananas are very ripe and skip the roasting, as when making banana bread. I didn’t top this with Nilla Wafers or whipped cream, but rather scarfed it up in a bowl. But, you know, do as you will.
You could serve this at a vegan event, or at a pork-themed event, or just in your kitchen for no event at all.
Vegan Roasted Banana Pudding
- 3 bananas (see note above)
- 1/2 package (6 oz) silken tofu
- 1/4 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees.
- Boil water, then add sugar to water and continue to boil until dissolved.
- Roast bananas until black on the outside and sweet on the inside, about 45 minutes.
- Remove banana fruit from peel and blend with all ingredients in the Magic Bullet, large cup.
- Chill and enjoy.
This low-fat cheesecake dip is a great party appetizer or addition to the dessert spread. It is made of light cream cheese, sugar, milk (to create more of a dip consistency), lemon, vanilla and graham cracker crumbs. It tastes just like cheesecake, but as a dip!
Try it with graham crackers and fresh fruit, like strawberries or raspberries. I like to use this dip as an alternative for a heavy baked cheesecake when I (or my guests) are more in the mood for something light, but still want something to satisfy those sweet tooth cravings! You can also add a few tablespoons of Cool Whip for a sweeter dip.
Light Cheesecake Dip
- 4 oz light cream cheese, room temperature
- 2 Tbsp sugar
- 1/4 cup milk
- 1/4 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 graham cracker, broken into 4 pieces
- Add all ingredients to a Magic Bullet cup and blend until smooth.
- Chill until ready to serve with fresh fruit and graham crackers.
Makes 1 cup
Who doesn’t love whipped cream with strawberries? Add coconut into the mix (anything with “coconut” in front of it is a winner in my book), and you’ve got yourself a fun and tasty recipe that’s guaranteed to be a hit at any party or evening in.
Homemade whipped cream also allows you the ability to regulate the amount of whipped cream you make – so often I’m forced to throw out a store-bought container after discovering the expired leftovers three months after purchasing them during a refrigerator inventory cleanse. No more!
Coconut Whipped Cream
- 1 can of full-fat coconut milk, refrigerated
- 1/4 tsp. vanilla extract
- 1 Tbsp sugar, powdered*
* Most recipes call for powdered sugar. To get around purchasing a bag of powdered sugar just for this single use, we’re going to use the Magic Bullet to powder plain sugar for us.
- Pour sugar into Magic Bullet and blend for thirty seconds using flat blade. Set aside in another container.
- Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Save coconut water for another use or discard.
- Blend coconut cream for half a minute.
- Add powdered sugar and vanilla extract and blend for two to three minutes, or until desired level of fluffiness.
Eat with strawberries, waffles, pancakes, ice cream or all of the above!
I am always looking for healthy dessert alternatives and the other day I made this grapefruit sorbet with a little sugar and lemon juice. It is really easy to make and you don’t need an ice cream maker. You can skip the sugar of course, but, as you know, grapefruits are on the bitter side without adding the additional sugar. I like to top these with fresh mint leaves to introduce a new, refreshing flavor to this dessert. A fun idea is to save the grapefruit skins and use them as bowls to serve the sorbet (this only works for the same day, of course!)
- 1 grapefruit
- 2 tbsp sugar
- 1/2 tsp lemon juice
- Mint, for garnish
- Slice the grapefruit in half and use a spoon to scoop out the fruit. Save the skins if you plan on serving the same day.
- Add the grapefruit pieces to a ziplock bag and freeze for 1 hour.
- Once frozen, add to a Magic Bullet blender along with the sugar and lemon juice.
- Pulse the blender a few times until you get a nice texture and scoop into a tupperware bowl. Freeze for 20-30 minutes before serving. If you are serving later, take it out of the freezer for 15 minutes to thaw before serving.
- Garnish with fresh mint leaves.
Makes 2 servings
I was always scared of trying to make avocado brownies, because brownies are one of my favorite desserts and the thought of making them healthier did not sound very good! I bought way too many avocados that all became ripe at once, so after a few bowls of guacamole, I decided it was time to get adventurous.
You might be surprised to know that you cannot taste the avocados at all in these brownies – they simply add to the fudgey texture, in place of butter or oil. Therefore, substituting avocados is a much healthier choice that gives you the same result! I love using almond flour instead of wheat flour, because the almond flour gives these brownies a slightly nutty taste to them – which is delicious!
- 1 cup almonds
- ½ cup dark chocolate chips
- 1 ripe avocado
- ⅓ cup granulated sugar
- ¼ cup cocoa powder
- 2 eggs
- 1 tsp vanilla
- Preheat the oven to 350 degrees F.
- Melt the chocolate chips in a microwave or double boiler, then mash the avocado in the melted chocolate.
- Add the almonds to a Magic Bullet blender and grind into a fine almond flour (you may need to pusle the blender a few times). Transfer to a mixing bowl.
- Add the sugar, eggs, cocoa powder, vanilla and avocado mixture and blend well until smooth.
- Transfer the batter to a greased 8×8-inch baking pan using a spatula and bake in the oven for 20 minutes, until the top is firm to touch.
Makes 9 brownies
1962… It was the year of the Cuban Missile Crisis, the birth of Jim Carrey, and Western Samoa’s independence (congratulations!). It was also the year that these gingersnaps were born, in the Better Homes & Garden cookbook. They’re still really good: soft and buttery like air, with a pleasantly warming spice flavor.
(Ten points for you if you get that reference.)
If this recipe is retro, it’s retro in a good way, requiring only pantry ingredients that are inexpensive and easy to keep on hand.
A full batch is below, but the Bullet does best when you are making a micro-batch – a third or even a quarter for just ten or fifteen small cookies to pop in the oven.
Adapted from Better Homes & Garden (1962)
Makes 50-60 small cookies
- ¾ cup butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 ¼ cup all-purpose flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground ginger (heaping)
- 1 tsp. ground cinnamon (heaping)
- ½ tsp. ground cloves (heaping)
- Cream butter, brown sugar, molasses, and egg in the Magic Bullet, in batches if necessary.
- Mix flour, baking soda, salt, and spices in large bowl.
- Stir the flour mixture into the molasses mixture.
- Form into small balls by rolling between palms, until about walnut size.
- Roll in granulated sugar and place 2 inches apart on greased cookie sheet.
- Bake at 375 for about 9 minutes for a soft cookie, more for a crisper cookie.
Peanut butter pie is one of my top favorite desserts, ever. It’s so quick and easy to make, too! Oreo cookie crumbs make a chocolatey crust, which is filled with a creamy, lightly sweetened peanut butter filling. The pie is frozen until ready to serve and then topped with crunchy chopped peanuts, drizzled with chocolate syrup and decorated with whipped cream. Make sure you remember to set it out about 30 minutes before you are ready to serve it to allow it to thaw. Otherwise, it will be too hard to eat, which is pure torture!
Peanut Butter Pie
- 2 cups Oreo cookie crumbs
- 3 Tbsp butter, melted
- 6 ounces cream cheese, room temperature
- 1 cup creamy peanut butter, room temperature
- 1 tsp vanilla extract
- ¾ cup confectioners’ sugar
- 1 cup heavy whipping cream
- ½ cup chopped peanuts
- Chocolate syrup
- Whipped cream
- Add the Oreo cookie crumbs and butter to a pie dish and stir with a fork. Press firmly into the pie dish to form a crust.
- Store the crust in the refrigerator until ready to use.
- Add the filling ingredients to a Magic Bullet pitcher and blend together until creamy.
- Pour the filling into the pie crust shell. Cover and place in the freezer for 2 hours.
- Let thaw about 30 minutes before ready to serve.
- Top with chopped peanuts, chocolate and whipped cream just before serving.
I am kind of obsessed with this little donut place in San Francisco.
By the way, is it donut or doughnut? I’ve never known which one is correct. Or maybe it’s both?
Anyway, back to this incredible donut spot. They create different donuts every day from scratch, and I am always surprised with their new ideas. This spicy chocolate donut recipe is my version of their spicy chocolate donuts, so now you can enjoy them homemade, too! They are baked using a mini donut pan, which cuts down on some of the guilt. These chocolate donuts are light and sweet, with a kick of chipotle spice to intrigue your taste buds.
Mini Spiced Chocolate Donuts
- 3/4 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ⅓ cup granulated sugar
- ¼ tsp salt
- ¼ cup milk
- 2 Tbsp plain yogurt
- 1 egg
- 3 Tbsp vegetable oil
- ¼ tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground chipotle powder
- 1 Tbsp butter
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground chipotle powder
- 1/8 tsp chili powder
- Preheat oven to 375 degrees F.
- Add all topping ingredients to a small bowl and mix. Set aside.
- Add all ingredients to a Magic Bullet pitcher or cup and pulse a few times. Use a spatula to scrape the sides in between pulses until mixed well.
- Transfer the batter to a greased mini donut pan and bake for 7 minutes, until firm to touch.
- Cool on a wire rack.
- Melt the butter in a skillet and dip the top of the donuts into the melted butter.
- Immediately dip the top of the donuts into the topping mixture.
Makes 12 mini donuts