Have you ever completed the pantry challenge? Two weeks ago, I filled a box with everything in my pantry that I hadn’t used in more than a year. It was a big box. Amid the scones and bloody mary mix, I found ancient graham crackers and dried milk powder, as well as a bunch of old snack food.
These compost cookies (made famous by Momofuku milk bar in New York) do a great job of using up whatever’s in your pantry (Cranberries! Chocolate chips! Chex Mix! Pretzels!), and they are delicious to boot. The mix of a very sweet butter base with a great, salty crunch from snack foods is extremely satisfying. The Magic Bullet does a great job of making the graham cracker filling, which gives a distinctive caramel flavor to the dough.
For the graham mixture:
- 6 graham cracker squares
- 1 Tbsp dry milk powder (or use coffee creamer)
- 1½ tsp. sugar
- ⅛ tsp. salt
- 1 Tbsp butter, melted
- 1 Tbsp heavy cream (I actually used skim milk and extra butter)
For the four mixture:
- 1⅓ cups flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. salt
For the finished cookie dough:
- 1 cup butter, at room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 1 Tbsp corn syrup
- 1 egg
- ½ tsp. vanilla extract
- 2 tsp. ground coffee
- about 4 cups snack mix-ins, such as chocolate chips, pretzels, or Chex Mix
- To make the graham mixture, blend graham cracker squares in the Magic Bullet, then add milk powder, sugar, and salt and blend again. Add butter and cream (or milk if you’re using that instead) and blend.
- To make the flour mixture, combine the flour, baking powder, baking soda and salt.
- For the cookie dough, combine the butter, both sugars and corn syrup in a large bowl and cream using beaters on medium-high for two to three minutes. Add the egg and vanilla and beat for an additional seven to eight minutes. Use a spatula to get any missed ingredients from the side of the bowl.
- Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, not longer than a minute. Use a spatula to get any missed ingredients from the side of the bowl.
- Preheat oven to 375.
- Add the graham mixture, coffee, and any snack items that won’t break easily (such as chocolate chips) and blend on low for thirty minutes. Then add anything that will break easily (such as pretzels or potato chips) and manually stir with a big spoon.
- On a cookie sheet lined with parchment paper, add heaping tablespoons of the dough, at least three inches apart from each other. Bake for 13 minutes and check for doneness; the cookies should be golden brown and crispy. Let cookies cool before removing them from the parchment.
These fudgy squares use ground-up almonds to mimic the texture and taste of the khoa (milk solids) in the common milk burfis. It may be hard to believe that it works, but it does! Try it.
Recipe by Richa Hingle from Vegan Richa’s Indian Kitchen.
Fudgy Cardamom Squares
- 1/2 cup almond milk
- 2 teaspoons vegan butter or safflower oil
- 1/2 cup ground sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cardamom powder
- 1 cup ground raw or blanched almonds or fine almond meal*
- 1/4 cup oat flour*
- 1/3 cup or more coconut flour*
- Seeds from 4 cardamom pods, lightly crushed
*Use your Magic Bullet to make flours, powders and ground nuts. Just put ingredient in your Magic Bullet and pulse until you reach a fine, flour-like consistency.
- Preheat the oven to 300°F. Combine almond milk, oil, sugar, and salt in a saucepan over medium heat. Mix well to dissolve the sugar. Bring to a bubbling boil, about 4 minutes.
- Continue to boil the mixture for 2 minutes. Take off heat and mix in the cardamom powder. Cool for 5 minutes.
- Add ground almonds, oat flour, 1/3 cup coconut flour, and cardamom seeds to the saucepan. Mix well to form a soft dough. Add 1 tablespoon more coconut flour if the mixture is too wet. Mix and let sit for a minute before adding more. The mixture will continue to get less wet as it sits. Taste and add 1 tablespoon more sugar if you like it sweeter.
- Pat the sticky dough onto parchment-lined sheet into a 1/4-inch thick square. Cut into 1-inch squares using a knife or a pizza cutter.
- Bake for 16 minutes. Remove from the oven and brush almond milk or oil on top. Cool completely before serving or storing. Store on the counter for a day and refrigerated for up to 7 days.
Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC
This lemon bar recipe comes from my Mom’s best dessert recipe collection. I used to love baking these with her growing up, which we did often because they would never last more than one day in our house. Every bite is rich with that freshly squeezed lemon flavor. The filling is really easy to make in the Magic Bullet, and only takes a few minutes to prepare. After cooling, they are dusted with confectioners’ sugar to add a little more sweetness to the lemon flavor, and to make them look pretty! Make sure you wait until they have completely cooled, or the sugar will melt and become more like an icing.
- 6 Tbsp butter, room temperature
- 1 cup all-purpose flour
- 2 Tbsp brown sugar
- ¼ cup confectioners’ sugar
- Pinch of salt
- 2 eggs
- 1 egg yolk
- ¾ cup granulated sugar
- ½ cup fresh-squeezed lemon juice (about 3 lemons)
- 1 tsp lemon zest
- 3 Tbsp flour
- Preheat the oven to 350 degrees F.
- Grease an 8×8 baking dish.
- Add all crust ingredients to a stand mixer and mix with paddle attachment until crumbly.
- Press the crust into the baking dish and bake for 20 minutes.
- Remove the baking dish from the oven and decrease the heat to 300 degrees F.
- Add the filling ingredients to a Magic Bullet pitcher and blend together until smooth.
- Pour the filling over the crust and bake for 30 minutes.
- Let cool, then sprinkle confectioners’ sugar over the top.
- Keep refrigerated.
Makes 9 bars
This banana bread recipe was my grandma’s. My mom still has a copy of the recipe that my grandma wrote on a card for her. It’s a small card, with cramped writing, spotted with years of batter droplets.
It’s the best. And I love it. And it smells like home and family and bananas and bread and sweet and yummy.. and so I’m telling you about it. Turns out, you can make it in the Bullet with the blender attachment. Who knew?
Grandma’s Banana Bread
- 2-3 bananas (or 4 if you’re using apple bananas like me!)
- 1/3 cup oil
- 2/3 cup sugar
- 2 eggs
- 1 3/4 cup flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 350F. Grease and flour a loaf pan. Blend up bananas, oil, and sugar. Add in eggs and blend for just a couple seconds, until beaten. Add in dry ingredients and pulse to mix, scraping the sides as necessary until just mixed together. (If you have the blender attachment, you can make the entire bread in it; if you don’t, just mix up all the wet ingredients and pour them into the dry ingredients in a bowl.)
- Pour into prepared pan and bake for 45 min-1 hour, until toothpick comes out clean. Cool before eating (but it’s delicious warm with butter!)
This peanut butter banana trifle dessert is so fast and easy to make, and incredibly delicious! You can make it in one large trifle dish or in four miniature trifle dishes. All you need to make these tasty little trifles is a box of instant vanilla pudding, milk, peanut butter sandwich cookies, peanuts and bananas. The Magic Bullet will whip up the pudding in no time and then you just need to add everything to the trifle bowls. No need to worry about making them look pretty – they will do that all on their own, no matter how you add in the ingredients! I don’t know about you, but I absolutely love the peanut butter and banana combo!
You can cover these miniature trifles with plastic wrap and keep them for up to a day in the refrigerator. The cookies will soften and lose their crunch, but they’re delightful soft, too.
Peanut Butter Banana Trifle
- 1 package instant vanilla pudding
- 3 cups cold milk
- 8 peanut butter sandwich cookies
- 1/2 cup roasted peanuts
- 2 bananas, sliced
- Whipped cream for topping
- Add the instant pudding mix and milk to a Magic Bullet cup or pitcher and blend for 30 seconds. The pudding should be thick after letting it stand for 1 minute.
- Transfer a few tablespoons of pudding to each trifle glass, and top with crushed peanut butter sandwich cookies, peanuts, and bananas.
- Repeat these two layers once more, then top with whipped cream, peanuts, bananas and half of a cookie.
- Serve chilled.
Makes 4 trifles
One of my good friends has a “specialty dessert,” and I get so excited every time she makes them: mini cheesecakes! I have always wanted to try making them in a chocolate version and finally created a delicious mini chocolate cheesecake recipe using my Magic Bullet.
The ganache layer on top is optional, especially if chocolate cheesecake is already rich enough for you, but I love including it when I make these. I can’t get enough chocolate! Leave them plain, or top them with fresh raspberries before serving.
Mini Chocolate Cheesecakes
- 1 1/2 cups crushed graham cracker crumbs
- 4 Tbsp butter, melted
- 2 Tbsp sugar
- 8oz cream cheese, room temperature
- 1 1/4 cup semisweet chocolate chips
- 1/3 cup sugar
- 1 Tbsp flour
- 1 egg
- 1/2 tsp. vanilla extract
- 1 Tbsp half-and-half
- Fresh raspberries for topping
- Preheat the oven to 325 degrees F.
- Combine the graham cracker crumbs, butter and sugar in a bowl until evenly mixed, then divide evenly between 9 paper-lined muffin cups. Firmly press against the bottom and sides to form the crust. Set aside.
- Add the remaining ingredients except the chocolate chips to a Magic Bullet pitcher and blend until you get a creamy texture.
- Melt 1 cup chocolate chips in a microwave or double boiler (30 seconds at a time in the microwave, or they will burn!), then add the smooth melted chocolate to the cream cheese mixture and blend until smooth.
- Evenly divide the cheesecake filling among the baking cups.
- Bake for 20-25 minutes until the tops become raised and firm. Remove from the oven and let cool.
- Melt the remaining chocolate chips and stir with the half-and-half to create the ganache.
- Once cooled to room temperature, add the ganache on top of the cheesecakes and chill in the refrigerator until ready to serve.
Makes 9 mini cheesecakes
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