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Whenever I have a plethora of strawberries around the house, I love to use them up to make these delicious rolls. My secret ingredient is rhubarb, which makes them more on the tart side. You can serve these cinnamon rolls for breakfast or dessert with glaze, and they keep very well in the freezer. The dough is more of a pastry texture rather than a bread since the rising time is short.

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Rhubarb Strawberry Cinnamon Rolls

Ingredients – Dough

  • 2 tsp active dry yeast
  • 1/2 cup whole milk, warmed
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 stick butter, melted

Ingredients – Filling

  • 3/4 cup chopped rhubarb
  • 3/4 cup sliced strawberries
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 2 tbsp water

Instructions

  1. Add the milk and yeast to a mixing bowl and let sit for 5 minutes.
  2. Whisk in the flour, salt, cinnamon, sugar, egg and butter and knead with hands to form a dough.
  3. Set the dough aside to rise for 30 minutes.
  4. Roll dough out onto a floured surface in the shape of a large rectangle.
  5. Add half of the strawberries, rhubarb and all of the water to a Magic Bullet pitcher and blend, then add to a pot with the remaining fruit, cinnamon and lemon juice. Simmer for 5 minutes, then cool to room temperature.
  6. Spread the filling over the dough, roll up and slice into 8 rolls.
  7. Place the rolls onto a baking sheet and bake at 350 degrees F for 25-30 minutes.

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Makes 8 rolls

 

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Looking for a super easy and delicious dessert? You will not believe how easy this blender chocolate mousse is to make and how it tastes like it took way longer to prepare. The only tricky part is the cream needs to be warmed before using it to melt the chocolate, but you don’t want it to be too hot when adding it to the blender. Once it is ready to add in, everything blends together nicely in the Magic Bullet creating a light, fluffy mousse once cooled. Top with fresh fruit or whipped cream.

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Blender Chocolate Mousse

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1/4 tsp vanilla
  • 1 egg
  • Pinch of salt

Instructions

  1. Heat the cream in a small pot until almost boiling, then remove from heat and let sit 3 minutes.
  2. Pour over chocolate chips and add the vanilla, butter, egg, and salt.
  3. Allow to cool to room temperature, then blend.
  4. Pour into 2 4-inch ramekins and chill for 2 hours.

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Makes 2 4-inch ramekins

 

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I love to make up different flavors of popsicles for my girls during the summer. They LOVE those brightly colored popsicles, and they could eat 10 if I let them. These are filling, subtly sweet, creamy, and have the pop of bright pinkish red raspberries that kids will love!

Raspberry and Cream Popsicles

Ingredients

  • 1 cup plain greek yogurt
  • 4 tsp. pure cane sugar
  • 1 tsp. vanilla
  • 1/2 – 3/4 cup raspberries

Instructions

  1. In the Magic Bullet blender, add all of your ingredients, minus the raspberries, and blend until smooth. 
  2. Pour your ingredients into a popsicle mold leaving a little bit of room on the top. Place a few raspberries on the top, then stick your popsicle stick in the mold.
  3. Freeze for 2-4 hours, or until ready.

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My youngest is one of the pickiest eaters, but I can always get her to eat donuts. She loves all sorts of flavors, so I have a lot of fun coming up with new and healthier ways to get her to eat! These donuts come together so quickly which is always a plus!

Chocolate Peanut Butter Blender Donuts

Ingredients

  • ½ cup chunky peanut butter
  • 1 ripe banana
  • 1 egg
  • 1 tsp. vanilla
  • 2 tb. maple syrup
  • 1 tb. cocoa Powder
  • 1 tb. almond milk
  • ½ tsp. baking powder

Instructions

  1. Preheat oven to 350 degrees. Add all of the ingredients to the Magic Bullet blender and blend until creamy, about 1 minute. 
  2. Grease a donut pan and then pour the batter into the donut pan. Top with chocolate chips, optional. Bake for 10-12 minutes. 

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Jul
5
0

S’more Bars

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Summer means s’mores, but if you live in the desert in the summer then making s’mores over a fire is not the best idea! So these baked s’more bars are just as fun to eat, and you won’t have to sweat it out over a hot fire!

S’more Bars

Ingredients

  • 2 cups plus 1 tb. flour
  • 6 graham crackers 
  • 1 1/2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tb. vanilla
  • 3/4 cup mini marshmallows
  • 2 chocolate bars, plus 1/2 of one for the top, chopped

Instructions

  1. Preheat the oven to 350 degrees. Add the graham crackers in a ziplock bag. Crush them lightly then add them into the Magic Bullet Blender. Blend them until them are fine crumbs.
  2. In a bowl, whisk together the flour, 1/4 cup of the graham crackers crumbs, cornstarch, baking soda, and salt. Set aside.
  3. In another bowl, beat the butter and sugar together until combined. Add the sugars, beat together, then the eggs and vanilla.
  4. Beat together the flour into the butter mixture until combined.
  5. Using your hands, fold in the marshmallows and chocolate. (Reserve some for topping.)
  6. Grease an 8×8 glass pan and add the batter to the pan. Press down firmly, then press in the rest of the chocolate. 
  7. Sprinkle 1/4 cup of graham cracker crumbs on top and press those in too.
  8. Bake for 20 minutes, then remove and let cool. Serve and enjoy!

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Smoothie bowls are one of my favorite treats! It’s my own version of build your own ‘fro-yo’, because I can add whatever topping I would like to a creamier/healthier ice cream base. I usually always go with chocolate :). Feel free to adjust the flavors and toppings accordingly! One topping I used were cocoa nibs, which is an all natural form of pure cocoa, but I would definitely be ok with chocolate chips as well!

Chocolate Smoothie Bowl

Ingredients

  • 1/2 large frozen banana, sliced
  • 1/4 cup milk of choice
  • 1/4 cup ice
  • 1 tb. cocoa powder
  • 1 tsp. honey or 1 pitted date
  • 1/4 tsp. pure vanilla extract
  • Toppings for smoothie

Instructions

  1. In the larger blender of the Magic Bullet, add your smoothie ingredients. Blend until creamy. Add more milk if needed to blend easier.
  2. Pour into a bowl, add toppings, and eat immediately.

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Chocolate Sheet Cake is one of my favorite cakes for one simple reason…Leftovers. It may be slightly embarrassing to admit but because it’s a slightly a bigger cake, there is ALWAYS leftovers. Which means for a few days after, I just grab a fork and sneak a few bites through out the day. It’s my favorite! 😉

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Chocolate Avocado Sheet Cake

Cake Ingredients

  • 2 cup flour
  • 1 1/4 cup sugar
  • 1/2 tsp. salt
  • 6 TB. cocoa powder
  • 1 stick butter
  • 1 ripe avocado
  • 1 cup boiling coffee or water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 tb. vanilla

Frosting Ingredients

  • 1 3/4 sticks butter
  • 6 tb. cocoa powder
  • 6 tb. milk
  • 1 tsp. vanilla
  • 4 1/2 cup powdered sugar

Instructions

  1. In the Magic Bullet Blender puree the avocado until smooth. If needed, add a tsp. of water to help blend. This may take a few minutes to blend as you might need to use a spoon to stir the avocado every so often.
  2. Next in a separate bowl, mix together the flour, sugar, and salt.
  3. In a saucepan add butter and melt. Then stir in cocoa powder and boiling water or coffee. Stir until creamy, remove from heat and pour over the flour mixture. Whisk together and set aside. In a separate bowl add the buttermilk, eggs, vanilla, and avocado. Whisk together until combined. Add to cake mixture and stir until combined.
  4. Grease a cake sheet pan and add mixture. Bake 250 for 20 minutes.
  5. Right before the cake is done, make the frosting. In a sauce pan melt the butter. Stir in the cocoa powder and turn off the heat. Whisk in the milk, vanilla, and powdered sugar. Once the cake is done, pour the frosting over the warm cake and spread. Enjoy!

 

Jun
21
0

Strawberry Purée

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This easy strawberry purée is a simple addition to your breakfast table or dessert spread that will add a fresh, healthy twist. Your guests at the table will appreciate your homemade effort. You can use this strawberry purée on an endless number of things, such as cheesecake, waffles, ice cream, or yogurt. Add more or less sugar to meet your personal preference.

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Strawberry Purée Recipe

Ingredients

  • 8 oz. strawberries, hulled
  • 2 tbsp. granulated sugar
  • 1/4 tsp. vanilla extract

Instructions

  1. In a small saucepot, add the strawberries and cook over low heat for 10 minutes, stirring occasionally.
  2. Stir in the sugar and let cool. Pour the vanilla on top.
  3. Transfer to a Magic Bullet cup and blend.

Makes 1 cup

 

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This nutty, spiced sweet potato bread pairs nicely with a warm cup of tea or coffee and whipped honey butter. It is best warm right from the oven after cooling about 15 minutes. You can place extra loaves in a freezer, wrapped in foil and placed into freezer bags and they will keep for a few months. When ready to consume, thaw overnight or bake in the oven for 15 minutes at 350 F. This recipe makes one large loaf, or 4 mini loaves.

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Spiced Sweet Potato Bread

Ingredients

  • 1 boiled sweet potato, peeled and chopped
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add the cooled sweet potato, eggs, oil and water to a Magic Bullet pitcher and blend.
  3. Add the flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl.
  4. Pour the sweet potato mixture over the dry ingredients and stir.
  5. Stir in the pecans.
  6. Pour into a greased 9×4 inch loaf pan and bake for 1 hour.

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Makes 1 loaf

 

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My girls love anything ‘pink’ so when I was making this chia pudding they kept asking for it to be ‘pink’. Thank goodness for red ripe strawberries, because this its their new favorite treat! Plus blending it smooths out the chia seeds so it’s not a weird texture for the kids!

Strawberry Chia Seed Blender Pudding

Ingredients

  • 3/4 cup unsweetened almond milk
  • 4 tb. chia seeds
  • 4 large strawberries
  • 4 pitted dates
  • 1 tb. pure maple syrup
  • 1/2 tsp. vanilla

Instructions

  1. In a Magic Bullet Blender add all of the ingredients and blend until creamy. Pour into a dessert glass and refrigerate until set, about an hour. Top with additional strawberries and chopped chocolate. Enjoy!

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