May
6
2

Light Cookie Frap

On Fridays, I usually treat myself to a Frappucino® after a long week. Fraps are one of those treats I always feel so guilty about having and I try to limit how often I drink them. Why not try the “light” version, you ask? Well, I can’t stand artificial sweeteners, it just ruins the whole drink for me. Today, I decided to make my own light homemade cookie frap. Yes, I might have overdone it with the whipped cream and chocolate syrup, so it wasn’t really “light” after I was done with it… but the recipe itself (without the whipped cream and chocolate syrup) has much less sugar than traditional fraps and tastes way better than the light kind you buy at coffee shops. One 8-oz frap only has 40 calories and 11g of sugar! That means you can even throw in another chocolate sandwich cookie in there! ;) Enjoy this almost guilt-free blended beverage and your Friday! Cheers!

Ingredients

  • ¼ cup non-fat milk
  • ¾ cup strong coffee
  • 1 chocolate sandwich cookie (plus more for topping!)
  • 1 tbsp granulated sugar
  • Whipped cream and chocolate syrup for topping (optional)

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Top with whipped cream, chocolate syrup and crushed chocolate sandwich cookie pieces (optional).
Makes 2 8-oz fraps
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I really enjoy no-bake recipes, because you can want dessert, walk into your kitchen, and, five minutes later, eat your dessert. There’s no pesky 30-45 minute bake time where you sit and stare at the TV screen and wait anxiously as your entire kitchen fills up with the sweet smell of baked goods that you still have to wait for to finish baking and then wait for again to cool before you can shove them in your mouth.

Can you tell I’ve done that a time or two before?

ANYWAY… Now you can have the feeling of eating chocolate chip cookie dough without fear of salmonella from raw eggs.

You’ll need:

  • 2/3 cup raw cashews
  • 1/3 cup oats
  • 2 Tbsp agave
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips

Directions

1. Add the oats and cashews into the Magic Bullet and blend.

2. Add your wet ingredients–agave, maple syrup, and vanilla extract–and blend again.

3. Add your chocolate chips to the dough and shape into bite size balls.

You can either cover them and refrigerate them and consume later, or…

You could eat them right away.

I opted for the latter.

Mar
6
2

Coconut Sugar Cookies

A hybrid between macaroons and sugar cookies, these will be the perfect compliment to hot chocolate, coffee, tea or life. I mean, when does Martha Stewart ever bake anything that’s not delicious? Adapted from her recipe.

Ingredients

  • 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, (spooned and leveled)

Directions

1. Preheat oven to 350 degrees.

2. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in your Magic Bullet along with sugar, salt, and baking powder. Blend until finely ground. 

 3. Add butter and blend just until no lumps remain. Add egg and vanilla; blend just until smooth. Add flour; pulse until a crumbly dough forms.

4. Scoop tablespoons of dough and place in reserved coconut. Roll into balls, coating with coconut. Arrange balls, about 2 inches apart, on baking sheets.

5. Bake until lightly golden, 23 to 25 minutes.

Feb
27
0

Frozen Mocha

Whether you’re looking for a delicious afternoon pick-me-up or something nice and cold to chill a hot day, this frozen mocha will do the trick. Quick and simple in your Magic Bullet, you’ll wonder why you hadn’t tried this sweet burst of energy sooner.

From Yummly.com

Ingredients

  • 1 cup coffee (brewed, cooled)
  • 2 tbsps chocolate syrup (or cocoa powder)
  • 1/4 cup milk
  • 1 tsps sugar (optional)
  • 1 cup ice

Directions

  1. Add ingredients to your Magic Bullet and blend until smooth.

No baking? No problem.

Try these quick and easy Vanilla Walnut Shortbread cookies that I found on Shutterbean!

Ingredients

  • 2 cups raw walnuts
  • 1 cup unsweetened coconut, finely shredded
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract
  • pinch sea salt

 1. Blend walnuts, coconut, honey, vanilla and salt in your Magic Bullet until a granular, moist dough forms, about 60 seconds.

 2. Knead and roll the pieces into balls about 1 1/2 inches in diameter.

 3. Place sheet in the freezer for 30 minutes. Store cookies in a tightly sealed container in the freezer for up to 3 months.

As if you could resist eating. For five minutes. No less 3 months. Pfft.

Jan
28
0

Date & Almond Bites

These are delicious and healthy and delicious.

Although they only make a teeny tiny batch. So if you want to give them as treats or as finger food for your next party, you should probably multiply this recipe by ten. I’m not kidding.

To make about 12 Holiday Bites, you’ll need:

Ingredients

  • 1/2 cup almonds OR pecans OR walnuts OR peanuts (really, any nuts you like)
  • packed 1 cup pitted dates
  • 1/8 tsp salt
  • 1/4 tsp pure vanilla extract
  • optional: chocolate chips (or a piece of your favorite chocolate bar)

Directions

1. Put all said ingredients into your Magic Bullet.

2. Blend until ingredients are well mixed and crumbly.

3. Pour this crumbly mixture into a Ziploc bag and squish together into a ball.

I enlisted a date-loving helper. He actually enlisted himself because he wanted to eat all the leftover dates.

4. When you’ve formed one big ball, you can then form little cute individual bites.

Then enjoy!

Jan
16
0

Blueberry Handpies

Because who needs plates anyway?

These are great when you have guests over and you don’t want to deal with cleaning forks AND plates. Bake these and then everyone can have their own slice of pie without the mess.

These also make great breakfast pastries with your morning coffee. Pies aren’t just for dessert anymore.

I found this recipe, beautifully photographed and styled on Camille Styles. Oh, to have a whole legion of contributors, photographers, and bloggers at your disposal. One day. One day.

You’ll need:

  • 1 recipe for 9-inch pie dough (store bought or homemade)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups fresh blueberries
  • 1 egg yolk + 1 tablespoon, for egg wash
  • Heavy sprinkle of crystal sugar, for garnish

Directions

1. In your bullet, mix together the sugar, cornstarch, cinnamon and lemon zest; Set aside.

2. In separate bowl, coat the blueberries with lemon juice. Sprinkle sugar mixture over blueberries and stir until they are evenly coated.

3. Roll out chilled pie dough to 1/8 inch thickness.

4. Cut out circles approximately 5-6 inches in diameter. (I just used the rim of a cereal bowl.)

5. Fill the center of dough circle with blueberry filling. It’s better to be conservative with this, because your dough will surprisingly not make it far over the lump of blueberries–about 2 tablespoons of filling per pie.

6. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.

7. Chill hand pies for at least 30 minutes before baking.

8. Preheat oven to 375 degrees F.

9. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.

10. Bake about 20 minutes. When done, pies should be golden brown and flaky.

Now, here’s an important step. LET THEM COOL.

You’ll touch them and the pastry will seem slightly warm and you’ll take an excited, unassuming bite…

The pictures is fuzzy because I was trying to warn him while taking this photo.

And MOLTEN berry juice will explode in your mouth.

So let it cool to room temperature before consuming. You’ve been warned.

Also, if you’re interested in reading more about my life shenanigans, check out my personal blog, Twitter, or Instagram.

(I just got an iPhone. Can you tell I’m excited about it!?!?)

Jan
14
6

Magical Candy Cane Bark

Hi. This is Lauren. Your Magic Bullet Blender Kitchen Magician. And seriously. If you haven’t done it yet, its time to get on it.

Take. Down. The. Christmas. Tree.

I knoooow, I knooow, it’s emotional! Sad! But it has to happen. One thing that may motivate you to do so is the recipe below.

Grab those leftover candy canes and try this TOBLERONE CANDY CANE BARK. It’s basically magical. Why? Because your Magic Bullet Blender turns those candy canes into beautiful pixie dust. That pixie dust infuses bark like something out of a Care Bear movie circa ’86. Unbelievable.

No Toblerone? No problem! Chocolate chips can work as well.

Don’t like milk chocolate?

White chocolate baby. #yum

Go for it. It’s still January so its basically still the holidays and still acceptable to be eating things like this.

Side note: My boyfriend is the one who thought of this recipe. #domestic #keeper

Ingredients

  • 24 candy canes
  • 3 14.1-ounce Toblerone milk chocolate bars

Directions

  1. Place large sauce pan on low heat and add all Toberlone bars. Keep a close eye and stir often so the chocolate doesn’t burn.
  2. Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
  3. Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
  4. Continue with the above step with all candy canes.
  5. Once chocolate is melted and smooth, add in candy cane powder and stir well.
  6. Line two cookie sheets with wax paper.
  7. Pour melted chocolate infused candy cane onto wax paper and smooth. I usually go about 1/4″-1/2″ thick but it doesn’t HAVE to be uniform!
  8. Pop the cookie sheets into the freezer until your bark is solidified.
  9. Break up with your hands – or take larger pieces, add to a gallon baggie and give it a little ‘tough love’ with say.. the base of a larger metal serving spoon?

INDULGE.

Don’t waste food and give it a shot, would ya?

Gotta scoot, but before I do — I want to wish you a very Happy New Year and send allll my love, from my big heart – to all Yours.

xo
@LdeMao

Nov
21
2

Papaya Sherbet

This is basically ice cream. Er, sherbet. Do you prounce it sherbert or sherbit? I never know. I always thought it was sherbert. But spell check is trying to tell me there is no extra ‘r’ in thre. Huh.

I never liked it as a kid, actually. Give me cookies and cream or give me death! I think that was my mantra. Or something similar, at least.

Thankfully my palate has refined a bit. Also this sherbert has a secret. It’s sooooo totally healthy. Like, we might have eaten it for breakfast. Every day. For a week. Just saying.

Papaya Sherbet

  • 1 cup frozen papaya chunks
  • couple chunks frozen watermelon
  • 2 tbsp orange juice
  • 6 tbsp greek yogurt, lightly sweetened [if you buy plain, toss a bit of honey in there, if you buy sweetnened, just use that].

Blend. Seriously, that’s it; that’s all it takes. Frozen papaya does some crazy stuff when you blend it, and it turns into creamy awesomeness. Freeze it if you want it more firm, eat it straight away if you like it a little melty. You could throw some other fruit in there if you reeeeaally wanted. But it’s so dang good I don’t know why you’d need to.

Ugghhhhhhhh don’t you just love fall? I wouldn’t know. I’ve never experienced the season. I suppose that’s not entirely true. But I kind of live in Hawaii, which is kind of summer all the time. I’m not complaining. But I love the idea of fall. Mostly I love the idea of pumpkin. So let’s talk about it.

Everyone loves pumpkin, apparently. Although I really wish it were spelled ‘punkin’ like how your aunt mildred or someone probably used to call you growing up. And you totally hated it, but now you totally say it like that all the time. And when you become an aunt [or an uncle], you know you’re totally going to call your nieces and nephews ‘punkin.’ This has nothing to do with anything. Have a drink.

Pumpkin Spice Frappuccino [adapted from Chocolate Covered Katie, whose blog you should probably check out because this is only one of a bajillion awesome looking things she has on there..]

  • 4-6 coffee ice cubes [meaning make a strong cup of coffee, and then freeze it in your ice cube tray. Genius right? I didn’t think of it. But I totally wish I did.]
  • 1/4 cup milk
  • 1-2 tbsp pumpkin puree
  • 1 tbsp powdered sugar
  • 1/2 tsp cinnamon
  • pinch of nutmeg and a teeeeennyyy pinch of ground ginger

Dump it all in your Tall Cup and blend the heck out of it with your cross blade. It’s the best thing ever. And there’s no ice to water it down because your ice is coffee. GENIUS, I tell you!