No baking? No problem.
Try these quick and easy Vanilla Walnut Shortbread cookies that I found on Shutterbean!
- 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.
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:
- 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)
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.
4. When you’ve formed one big ball, you can then form little cute individual bites.
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.
- 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
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…
And MOLTEN berry juice will explode in your mouth.
So let it cool to room temperature before consuming. You’ve been warned.
(I just got an iPhone. Can you tell I’m excited about it!?!?)
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
- 24 candy canes
- 3 14.1-ounce Toblerone milk chocolate bars
- 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.
- Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
- Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
- Continue with the above step with all candy canes.
- Once chocolate is melted and smooth, add in candy cane powder and stir well.
- Line two cookie sheets with wax paper.
- 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!
- Pop the cookie sheets into the freezer until your bark is solidified.
- 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?
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.
This is basically ice cream. Er, sherbet. Do you prounce it sher–bert or sher–bit? 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.
- 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!
Happy week of Thanksgiving! (Seriously though… how is it the week of Thanksgiving already?)
‘Tis Lauren, your Magic Bullet Kitchen Magician!
This Thanksgiving, show your family, friends and loved ones that you are THANKFUL for them by whipping up these babies with your trusty Magic Bullet!
Seriously though – they’re quick. They’re easy. They’re impressive. An easy add-on to your menu, or something you can put in the back of your car and bring to your husband’s sister’s great aunt’s house for dinner.
Spending Thanksgiving alone? Well, that can be tough. At my last job, every other year I would be holed up in my apartment in Dorchester, The Temptations blaring in the background, whisking gravy until I reached that perfect penny color, only to hose it by myself on the couch. Point being: these little guys are the perfect one-bite poppers that will give your face a smile, your belly a hug, and your tush the kick of knowing you’re a damn good cook!
All the information is below my friends. Make yourself proud.
- 15 mini, puff pastry shells (*NOTE: These are usually found in the frozen food section by the pie crusts. These are also pre-baked and ready to use. No cooking required!)
- 1 cup canned, pure pumpkin
- 2/3 cup evaporated milk
- 1 (3.4 oz) box of vanilla instant pudding and pie filling mix
- 1/4 tsp of cinnamon
Cinnamon Whipping Cream:
- 1.5 cups chilled whipping cream, separated (*NOTE: Heavy cream or heavy whipping cream also work well.)
- 1 ½ tsp granulated sugar
- 1 ½ tsp ground cinnamon
- 2 tsp vanilla extract
2 medium sized mixing bowls
1 pair of scissors
2 gallon sized, sealable baggies
- Start by making the cinnamon whipping cream. Add just-from-the-fridge chilled whipped cream and all other ingredients to your party mug, blend for 10 seconds with the flat blade – take a look. I usually blend for 7 additional seconds. Add to a medium-sized mixing bowl.
- Add all pumpkin mousse ingredients to your Tall Cup – give it a good shake – blend for about 5 seconds. Remove from Bullet base and give one more ‘shake-whatcha-mama-gave-ya,’ blend about 7 more seconds or until combined.
- Add pumpkin blend to a second mixing bowl.
- Add about ¾ of the cinnamon whipped cream to the pumpkin blend and gently fold the whipped cream into the pumpkin. TIP: I typically use a spatula to fold in. Be careful not to overwork it! Try and keep it light and fluffy.
- Add pumpkin mousse to a gallon-sized baggie. Add left over cinnamon whipped cream into another gallon-sized baggie.
- Cut from one corner of the pumpkin mousse baggie,1/4” in. Pipe pumpkin mousse into mini pastry shells.
- Cut from one corner of the whipped cream baggie, 1/8” in. Pipe a tiny dollop of cinnamon whipped cream onto each. TIP: I usually pop the baggies into the fridge before piping – makes it a bit easier.
- Bottom of the 9th.. you’re down by 3 runs.. 2 outs.. count is 3-2.. … BOOM. BALL OUTTA THE PARK. You’re DONE.
No matter how full folks are, they will most definitely be able to make room for these babies.
Wishing you all a very safe and Happy Thanksgiving my friends.
Finally! The ultimate! The one! The only! The fabulous vegan dessert you’ve all been waiting for! I know you’re so ready to impress all your friends… and enemies… and roommates… and stuff. So here it goes, I’ll just get straight to the point on this one, since you’ve all been waiting so patiently!
Vegan Chocolate Pudding Pies [in a jar]
Wait, I have to preface this: oreos are technically vegan. In the U.S. at least [apparently in other countries, they have whey in them, which comes from milk, which, uh, isn’t vegan.] BUT apparently sugar is sometimes not vegan. Because of some weird random stuff they do to sugar involving animal bones. I don’t know. Google it. But most people would consider oreos vegan, unless they considered sugar not vegan. So, if you’re making these for someone who is real strict about that stuff, this was your heads up.
- Vegan chocolate pudding
- Vegan whipped cream
- 8-12 oreos
- optional: 1-2 tbsp earth balance or other vegan butter
Grind up the oreos in the short cup using the cross blade. Then, you have two choices. To serve your pies in a jar, which is a) adorable and b) easy, just press oreo crumbs into 4 half-pint wide mouth jars, fill with pudding, top with whipped cream, and refrigerate until ready to serve. If you want to make it more like a real pie, melt 1-2 tbsp vegan butter spread and mix it in with the oreo crumbs. Press this into a pie pan, then fill it with pudding, top with whipped cream, and freeze until ready to serve. This will make cutting it more manageable, but it still might be a messy-ish pie.
YUM! Who knew vegan dessert could be so dang easy AND delicious?!
Yep. There’s that word again. It seems I’m on a kick. In reality, this is just part 2 of 3 to create the most-killer-est vegan dessert I’ve ever had. Also, I soooo didn’t come up with this. And I don’t even remember the first place I saw it, so I can’t even give credit where it’s probably due. But the thing is, it’s nothing new. Google Vegan Whipped Cream and you’ll see a gajillion variations. And here I go, giving you yet another. Ugh, how annoying of me.
Will you forgive me? Yes? Fabulous. Now make this, pronto. It’s beyond delicious. For serious. And I’m totally intense about my whipped cream. Like, really intense about it. I’m a whipped cream elitist. So trust me on this one.
Vegan Whipped Cream
- 1 can FULL FAT coconut milk
- 2-4 tbsp powdered sugar [you can adjust the sugar to your taste]
- 1 tsp vanilla extract
You really have to use the full fat coconut milk for this stuff. Here’s what you do: Stick the whole dang can, unopened, in the fridge for a few hours, preferably overnight. The next day, take it out, DON’T SHAKE IT, and carefully turn it upside down. Open it, and it will miraculously have separated so there is a clear layer on top and a super thick white cream on bottom. Pour off the cream, and save it to use in smoothies or feed it to your cat or something.
Scoop the white delicious cream into the bullet short cup. Dump in sugar [start with 2 tbsp, add more if you need it] and the vanilla. Fit with the cross blade, and whip it, whip it good. Boom. That’s it. That’s all there is.
Now, don’t you want to know what I used this for? Any guesses?!
I am most definitely NOT A Vegan. Why? Because I love butter. And cheese. And bacon. Especially bacon. Also eggs. Also cheese. Did I mention cheese? This isn’t the point. The point is this: you might be a vegan. Or you might not. But even if you’re not, you probably have friends who are. And you might want to invite those friends over for dinner. Dinner is easy. Pasta with veggies. Boom. Rice with tofu. Pa-zow. Vegan. You’re a pro. It’s delicious. Your friends are so glad you are happy to cook for them. But oh wait, it’s time for dessert. DESSERT. Vegan dessert. Holy crap. What are you going to do?
Don’t even sweat it. I have a vegan friend. His name is Scott. [HI SCOTT!] He gives us meat-eaters tips. And probably clears out our arteries a bit. And we thank him. And now you can too, and then you can make this pudding for yourself, and your non-dairy-eating friends. Or even the ones that eat it. Because here’s another tip: This pudding is Off The Chain. [Wait, do people still say that? Is that still a cool thing to say? Is it off the hook? Is it like, so totallly radical, dude? Off the heezy fo sheezy? Eff, I’m so uncool. It’s delicious, mmk? Make it.]
Vegan Chocolate Pudding [from our healthier-than-we-are-friend-Scott. Thanks Scott!]
People, stop it right now. I know exactly what you’re doing. You’re screwing up your face in distaste. Well you just cut it out. It may sound nutso-crazy. But this stuff is crazy-delicious. So don’t knock it till you try it! Capische!?!
- 1 block silken tofu [so.. we used regular soft tofu and it worked okay but if you can find the stuff hermetically sealed in the non-refirgerated section.. it’ll be even better.]
- 2 cups vegan chocolate chips
- 1/4 cup (ish) of soymilk
- teensy splash of vanilla
Melt the chocolate chips in the microwave in 20 second intervals. Please, for goodness sake, don’t let it burn. Stir after every 20 seconds. Once smooth, dump it in the blender attachment of the Bullet fitted with the crossblade, along with the tofu, soymilk and vanilla. Blend until smooth. Pour into a bowl and cover with plastic wrap. Refrigerate until it sets a bit. Then DIG IN!
Or… wait and see what I made with it. The suspense must be killing you!