Mini Pumpkin Mousse Tarts

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.


Pumpkin Mousse:

  • 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
Additional Items
2 medium sized mixing bowls
1 pair of scissors
2 gallon sized, sealable baggies


  1. 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.
  2. 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.
  3. Add pumpkin blend to a second mixing bowl.
  4. 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.
  5. Add pumpkin mousse to a gallon-sized baggie. Add left over cinnamon whipped cream into another gallon-sized baggie.
  6. Cut from one corner of the pumpkin mousse baggie,1/4” in. Pipe pumpkin mousse into mini pastry shells.
  7. 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.
  8. 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.

Xo –


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.

You’ll need:

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?!


Vegan Whipped Cream

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!

The only thing that would make Elvis Presley more proud of this milkshake would be to add bacon and deep fry it.

I always liked the King’s tunes, but what really caught my attention early on was the profile of what he ate. Apparently his favorite sandwich was a giant loaf of bread, hollowed out, slathered in peanut butter and chocolate, with slices of banana and bacon, deep fried.

A man after my own heart.

Since it’s too much work to fry up a pound of bacon at 11 PM, I made this milkshake that reminds me of that fabled sandwich.

Grab a jar of peanut butter, a carton of ice cream, two bananas, and some milk.

Now scoop three generous scoops of ice cream, a heaping spoonful of peanut butter, add sliced bananas, and douse with some milk.

Nevermind what it looks like at this stage.

It will be delicious.

And it’s especially delicious if you eat it while wearing Mario Kart pajama bottoms.


We’re definitely in the Halloween spirit here at Magic Bullet and what better way to show it than by bringing you some of the best and spookiest cupcakes we could find? These are stirring up our entrails and making our mouths water… Happy Halloween!

Chocolate Pumpkin Cupcake

Chocolate Spider Cupcakes

Candy Corn Cupcakes

Brain with Blood Clot Cupcakes

Jack Skellington Cupcakes

And let’s not forget our incredible Pumpkin Cheesecake Brownies by Erin Allmann. Yum!

Yeah. It’s happening. It’s pumpkin season. Not that it not being pumpkin season ever stopped me before. I really, really like pumpkin. I don’t think I always did. But to be honest, I can’t remember a time when I didn’t love it. Or at least, I don’t want to remember such a time, if it exists at all.

Pumpkin and cream cheese is a combination that ought to be as classic as peanut butter and jelly. Because, it’s basically awesome. Cream cheese and brownie is also awesome. So. Imagine for a second the combination of all three. Yeah. Uh huh. Wipe up that drool, son. Get baking.

P.S. Remember when I told you you could make your own flour?! Well, if you haven’t tried it out yet, here’s your shot!

Pumpkin Cheesecake Brownie Bites (adapted from Sally’s Baking Addiction
  • 6 ounces plain greek yogurt (I failed to measure this, but I think it should be about 3/4 cup)
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup oat flour (aren’t you so glad you know how to make oat flour now?!)
  • 3/4 cup pumpkin puree (which is not the same thing as pumpkin pie filling. You can make your own or just buy it in a can.)
  • 2 tbsp cream cheese, softened
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  1. Preheat oven to 350 degrees Fahrenheit and line a 12-cup capacity muffin tin with paper liners or generously grease with butter.
  2. Blend together first 8 ingredients (yogurt, milk, egg, salt, baking powder, sugar, cocoa powder, oat flour) in the Magic Bullet blender attachment. You might be able to shove it all in the tall cup, but I didn’t check on this. Pour batter into prepared muffin tins until 1/2 to 2/3 full. [This mixture is suuuuper liquidy. Don’t worry, that’s normal. Means it’s easy to pour!]
  3. In a separate bowl, (or in a tall cup) mix together cream cheese, pumpkin, cinnamon, nutmeg, and ginger. Drop a heaping half tablespoon of the pumpkin mixture into the center of each filled muffin well.
  4. Bake for 20-25 minutes or until a cake tester comes out without batter on it. [This is a fudgey brownie, so a toothpick won’t come out completely clean.]
  5. Allow to cool completely before eating or removing from pan; these have a tendency to fall apart a bit if they aren’t completely cool. Store in refrigerator for up to a week, if you can stop yourself from eating them all at once…

You guys. This stuff is seriously ridiculous. Seriously.

A while back, I made a chocolate mousse cake. I’m not going to lie, it rocked my world. I was so super proud. It was awesome. Then, much to my astonishment, I learned via my friend at FrugalFeeding, that what I had made was not, in fact, mousse. Martha Stewart had downright lied to me. Not that I was all that upset, because did I mention how delicious it was? But, anyway. I was determined to make mousse. Like, fo’ realz. Apparently, mousse is supposed to be airy and light and fluffy. Mine was soft and smooth and decadent, but I don’t think I would call it airy. Can chocolate be airy?

Yes. Yes, it can. Because now I’ve had mousse. Real, live, fluffier-than-I-thought-possible mousse. Um, people? You’re going to want to make this. Trust me.

Chocolate Mousse Fo’ Realz (adapted from FrugalFeeding, who, by the way, has way too many awesome recipes. I’m so glad we’re friends.)


  • 2 eggs, separated [be sure you separate the whites and yolks completely; even the tiniest trace of yolk in your whites will not allow them to whip properly]
  • 3.5 oz good quality dark chocolate, roughly chopped [this is all about the chocolate, so make sure you spring for the good stuff, nestle chocolate chips just won’t cut it here.]
  • 1/2 cup milk
  • 1 1/2 tbsp sugar
  • pinch of cream of tartar


  1. Combine chocolate and milk in the short [or tall, your choice] cup. Microwave in 30 second intervals on half power, stirring after each 30 seconds, until chocolate is melted. Chocolate holds its shape even after reaching its melting point, so you have to stir frequently and heat slowly to avoid burnage. Trust me. I learn these things the hard way. Allow to cool for a few minutes after melted.
  2. Add in your egg yolks, pop on the cross blade and give it a whirl. Blend until mixture becomes thick and shiny, this will only take a few seconds.
  3. Now. Here’s where things get tricky. In a perfect world, you could whip up your egg whites [making sure they are absolutely free of any traces of yolk] in a super clean short cup with a super clean flat blade. In theory this should work. For some reason it did not work for me. I ended up using a separate mixer to whip up my egg whites. But someday I’m going to try this again, because it really ought to work; the bullet whips cream like a pro. But either way, what you want to do is whip together the egg whites and cream of tartar until the mixture is frothy. Then, you can add in your sugar and whip it until you have stiff, glossy peaks. Do not overbeat it or you’ll have to start over. Again, the hard way, trust me.
  4. Pour your chocolate-egg yolk mixture into a medium bowl, and fold in the egg whites in thirds. Do this gently to avoid deflating the egg whites.
  5. Pour into four individual ramekins [or two if you don’t have dinky little ramekins like me. Ugh, portion control is the bane of my existance]. Refrigerate for at least one hour before serving, though they will last a few days in the fridge.

Hah!  A few days! We all know they’ll be gone by breakfast.


I have to be honest, I was skeptical of this recipe for Baked Donuts that I found on the Camille Styles blog. I mean it’s very nicely photographed and all, but how good could baked donuts really be?

These are a little denser than your normal fare but since they’re baked that means you can definitely eat twice as many.

The recipe calls for a donut pan but I just used a muffin/cupcake tin and it worked just fine. As long as you don’t have your heart set on donut holes.

You’ll need:


  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk (I used whole milk)
Cinnamon Sugar Topping
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
  2. Cream together butter and sugar until fluffy. Add egg; mix well.
3.  Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
4.  Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops with melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.

Look at those beauties. My mornings at work just got that much better.

I’m going to be entirely honest with you: I’m an ice cream kind of girl. If I had a choice between sorbet and ice cream, I’d pick ice cream every single time. Popsicle vs. ice cream? Ice cream for the win. Cake vs. ice cream? Ice cream wins. Pie vs. ice cream? I’ll take both, thank you very much. But, you see, we are turning over a new leaf here in my tiny little kitchen. This is a leaf of a slightly-more-healthy sort. So we’ve nixed the ice cream. At least for a little while. But I can’t live life without dessert after every meal dinner.

Enter: granita. Not 100% sure what it is in real life, but in my world, it’s basically frozen fruit juice. Or a mashed up popsicle. Or a wanna-be shaved ice. Whatever. It’s delish. And way easy to make. And has zero [refined] sugar. Which means I can eat it All. The. Time. And hopefully not end up with diabetes…

Melon-Pineapple Granita


  • 1/4 melon or cantelope [honestly I have no clue what kind of melon we used. it was yellow on the outside with smooth skin and orange on the inside. any ideas what kind of melon that is? it was daaaang delicious. but any kind of melon will do. honeydew would probably be awesome]
  • 1/4 pineapple [if you use those giant pineapples. If you use small ones like me, you could up this to half.]
  • splash of orange juice


  1. Cut up your melon and pineapple into chunks. Place chunks into the Magic Bullet big ol’ blender attachment [or do this in batches in the tall cup]. Pour in a splash of orange juice. Blend until very smooth.
  2. Strain liquid through a fine mesh sieve into a shallow, high-surface-area container that is freezer safe. A lid is helpful, but not required.
  3. Freeze for about 1 hour, then, using a fork or knife, crunch up the mixture so that it doesn’t freeze too solid. Freeze for another 3-4 hours or until frozen through.
  4. To serve, scrape along the top of the container with the side of a spoon. You want to shave the ice off the top, not cut or scoop any out. Eat and enjoy!