In high school I used to spend a lot of time hanging out on my best friends’ families’ couches. Oftentimes I would find myself making bologna sandwiches and eating their leftovers, too. I loved them for letting me into their homes and their kitchens. It’s there that I discovered my love for eating frozen fruit. Plain. This fruit was really meant for smoothies, but I liked it all alone. Still do.
But when that wasn’t cutting it for me, I thought I would try out Jamie Oliver’s One-Minute Berry Ice Cream. I wouldn’t say it’s ice cream, but it does take about a minute and it does taste just as good. One could say it’s even better because this is actually better for you. And therefore, you feel better about eating it.
Grab whatever frozen fruit and yogurt you have on hand. Instead of plain Greek yogurt I used Mango Greek Yogurt, which gave it a nice tang.
Throw all the ingredients into a party cup—I like to bring mine to the living room to eat on the couch while watching trash television—and blend until smooth.
But don’t over blend because it will become too liquidy and you’ll have yourself a smoothie instead.
All there’s left to do now is grab a spoon and have yourself some guilt free dessert! I may or may not have justified eating two of these cups because they’re “healthy.”
It’s summer and the sun is shining and the humidity is disgusting here in NYC. Although I spent all winter waiting to run outdoors without boots and socks and any number of layers on, now I find myself cooped up inside wishing for it to cool down. Oh, New York…
While inside, I decided to make myself some quintessential summer eats.
Popsicles! This is the easiest, set-it-and-forget-it recipe there is.
Grab some watermelon. Cut it up into bite size chunks. Grab a lime. Cut it in half.
Throw the watermelon into your trusty Magic Bullet, squeeze in half a lime’s worth of juice and add a teaspoon or two of sugar.
Blend it all up!
Now simply pour this mix into your Popsicle molds…
Sit back and goof around with watermelon rinds…
Because you know that in a few short hours you’ll have refreshing, tart popsicles!
Yaayy, it’s popsicle season! It’s also peach season (-ish? Right? All I know is they are everywhere and so delish!) Now, I haven’t ever made my own popsicles at home. I’m really more of an ice cream kind of girl. But I’ve seen so many pictures of delicious looking popsicles everywhere, especially floating around pinterest (biggest time waster of my life–I’m obsessed) and I just knew that this summer I’d have to give it a try.
One small issue: I don’t own a popsicle mold. And given the teeny tiny kitchen we have and the even smaller amount of storage space (and the fact that our kitchen storage already overflows into the rest of our itsy-bitsy studio) buying some is kind of not realistic. Even if they’re small. And they would stay in the freezer. Man I really want some. On my first attempt at making these, I rigged up a little something with parchment paper and a beaker. Um. Don’t try it at home, folks. Learn from my mistakes. Shot glasses + ice cube trays = perfectly awesome popsicle molds.
Peaches and Cream Popsicles
I made a half recipe of these, and I’m going to go ahead and assume that normal folks own more than one shot glass and therefore would like to make more than one larger size pop and 12 teensy-tiny ice cube size pops. The recipe I’m giving you below would make 6-8 shot glass sized popsicles (depending on how big your shot glass is) or 26-30 ice cube sized popsicles.
- 2 medium sized ripe peaches, cut up
- 1 cup plain yogurt (the thicker the better; greek would be fabulous here)
- 2-3 tbsp honey; divided.
- popsicle molds, ice cube trays, shot glasses… you get the idea.
- Sticks, such as popsicle sticks, toothpicks, or bamboo skewers, depending on size mold you choose.
- In the small cup, put both of the peaches and one tbsp of honey. As long as your peaches are ripe, they should blend right up using the cross blade. Blend until smooth and then set aside.
- In a tall cup, place one cup of yogurt and 1-2 tbsp of honey, depending on how sweet you like your yogurt. blend with the crossblade until honey is incorporated. No need to rinse the crossblade between the peaches and here. Woohoo! (P.S., you could totally use sweetened yogurt if you’d rather, we just always buy plain because it’s more delicious and you can regulate the amount and type of sweetener you use. But this would work well with vanilla yogurt, too if you like that, just skip adding honey and save yourself a cup! no need to blend!)
- In your popsicle-mold-of-choice, layer two spoonfuls of peaches, followed by a two spoonfuls of yogurt. The yogurt will be less dense than the peaches and will float on top. If you want to be adorable and make a cute pattern, stick this in the freezer for an hour or two and then repeat the layers again; peaches and then yogurt. (you could omit this and make only two layers; a bunch of peach on bottom followed by a bunch of yogurt on top, which is what you’ll do if you make ice cube size pops like me) Freeze for another hour and then stick in your sticks and freeze until solid. To unmold, run under warm water for a few seconds and pop out using the stick.
- Eat and Enjoy! P.S.: if you notice, these pops are made of basically just peaches and yogurt. Which, if you’re wondering, makes them perfectly acceptable to eat for breakfast.
While I was in San Francisco visiting my parents, I made the most heavenly key lime pie with graham cracker crust. I used my Magic Bullet for both the crust and the filling. The Bullet crumbled the graham crackers, blended together all the key lime ingredients and basically made my life much easier.
This wondrous pie was quite possibly my proudest Magic Bullet creation. I was so pleased with the results that I kept asking my mom to take photos of me holding the pie. I was like, “Mom, now take a photo of me looking surprised with the pie!” The photo below is just one of (too) many pie shots.
I highly recommend making this little taste of heaven. It’s the perfect summery dessert to share with your family and friends. They will eat it up!
I hope you enjoy oh-so-much!
KEY LIME PIE
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 13 graham crackers
- 1 stick melted butter
- 2 ½ tablespoons sugar
- 14 oz can sweetened condensed milk
- 4 large eggs
- ½ cup + 2 tablespoons key lime
- Preheat oven 350 degrees.
- Break up graham crackers into smaller pieces and add to tall cup.
- Pulse until fine.
- Transfer graham cracker crumble into mixing bowl.
- Add sugar and melted butter to crumble and combine.
- Press mixture onto 9-inch pie pan. Start with bottom of pan and work your way up to sides.
- Put graham cracker crust in oven for about 13 minutes.
- For filling, combine sweetened condensed milk, eggs and key lime to mixing bowl.
- Give ingredients a light mix, transfer half to tall cup and pulse a few times.
- Pour filling into pie crust and follow same steps for other half of filling.
- Bake in oven for 15 minutes and chill for at 5hrs.
I promised a fabulous recipe to use that butternut squash puree, didn’t I? Well, a girl must deliver. So if you are looking for something that tastes even more like fall, and will make your whole house smell like what I imagine heaven probably smells like, then look no further. These muffins are ridiculous. Seriously, they are the perfect breakfast treat that tastes like it must be bad for you, but really is pretty healthy as far as baked goods go. And I think that’s a definite plus in my book, especially when it comes to the breakfast department. So, without further ado, I give you:
Butternut Squash Muffins (adapted from mybakingaddiction, who clearly, is one of my addictions.)
The original recipe called for using only all-purpose flour, but when I made these, I used part whole wheat flour and part all-purpose. If I made them again, I would use all whole wheat and skip the all-purpose entirely. The flavor is so awesome that it just begs for something a little bit heartier, you could even add in some rolled oats I bet it would be delicious.
- 1 cup butternut squash puree
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup whole wheat flour * (see note above)
- 3/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Preheat your oven to 350F and line a 12-cup capacity muffin tin with paper liners. ( If you have one of those giant muffin tins, these would hold up well as larger muffins. Or you could make a loaf of bread if you’re not feeling the muffin thing.)
- In a medium bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. In a larger bowl, stir together the puree, eggs, oil, white and brown sugars. Mix the dry ingredients into the wet ingredients in three batches. Stir until just combined, don’t overmix the batter.
- Scoop batter into prepared muffin tins (an ice cream scoop is the perfect size for this job) and bake until tops are springy and a toothpick inserted into the center comes out clean, about 20-30 minutes. (Check your muffins early, my oven is wonky so they make take less time or they may take more time.)
- Set on a rack to cool. Muffins will keep up to one week in a covered container at room temperature. Or, you could eat them warm slathered in butter. Or make some of this frosting and plop that on top. You’ll be glad you did. Eat and Enjoy!!
Hi! Hi! Hi!
Ever since I made mint brownies with my Magic Bullet, I can’t stop baking with the thing! While visiting my parents in San Francisco, my mom and I made a dozen mini oatmeal muffins. Sweet, hearty and oh-so-easy to make. It’ll take you no time at all and will leave you and your kitchen in a pleasant state afterwards.
Also, these muffins taste amazing. The combo of brown sugar and syrup adds a nice maple flavor, which can’t be beat. Much healthier than most muffins around town, they require absolutely no butter or shortening. Plus, check out the size of these muffins. Adorable size, that’s what I think.
MINI OATMEAL MUFFINS
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 1/2 cup heavy cream
- ½ cup pancake syrup
- 1 eggs
- ¾ cup mix of whole wheat and all purpose flour
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cups rolled oats
- Preheat oven to 350 degrees and grease miniature muffin tins.
- In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix of whole wheat and all purpose flour, brown sugar, salt baking powder and rolled oats.
- Give muffin batter a light whisk before transferring to tall cup.
- Pulse a few times and then begin filling muffin tins three-quarters full.
- Bake for about 12 minutes. Lightly tap the top of muffin to see if it’s fully baked. If the muffin top springs back, then it’s done!
Oh yes, folks. I did. Well actually, I haven’t yet. But let me now: there are black beans in these brownies. WAIT! Don’t leave! Don’t be like I was and say “Seriously, why would you go and try to make brownies healthier? That’s blasphemous. Plus it sounds disgusting.” Because that’s what I said for several weeks until I broke down and had to try it, and people, those were several weeks that I could have been eating double the brownies that I normally eat because, helloooo? Black beans?! How freakin’ healthy can you get?!?
Sometimes, we all have those days. You know the ones I mean.
You press snooze one too many times. You stub your toe on the way out the door, and realize you forgot to put on deodorant. You rush to work with sleep still in your eyes and your hair matted to the side of your face. It’s not going to be a good day. And then someone says it, why, you have no idea, but it happens every time: “Wow, did you get enough sleep? You look super tired today.” …seriously? Everyone knows that’s code for ‘You look like crap, what the hell happened?’ Ugh. The day just keeps getting better, right?
Well, this is for those days. The days when you need something to make it better. To make your coworkers disappear for a while and create a nice little island of calm where you can sit for a while and wake up. Then you can fix your hair. And punch out your coworker. Or.. whatever. I don’t advocate violence. Just sayin’.
Frothy Coffee Drink
Sorry guys, no measurements on this one. Use each ingredient according to your taste. If you use hot coffee, use less of it and use more milk and ice. Cold coffee, you can use more coffee and less milk and ice. Or however you like it. I like a ton of milk and sugar. My boyfriend likes a ton of coffee with just a little sugar and milk. To each his or her own!
P.S. You know you can grind coffee in your bullet, right? Just throw a tablespoon or two (or three) into the short cup, pop on the flat blade and pulse a few times. Whoo! Whole bean coffee keeps its freshness much better than pre-ground (it lasts especially long if you keep it in the freezer), so now you can buy whole bean coffee and grind it at home!
- coffee (If you want to plan ahead and make this extra yummy, I have a recipe here for cold pressed coffee. It’s fab. Make it and keep it in the fridge and use a bit as you go. If you use this, you don’t need a lot as it’s super strong. Otherwise, just make coffee straight into your bullet party cup. It’ll do.)
- chocolate syrup (or cocoa powder and sugar)
Put it all in your party mug and blend-a-rooskies. Difficult, right? If you’re feeling crazy, I think it’d be delish to add some caramel (here’s my own personal fav. recipe) or whatever other flavors you like. Syrups will blend better than powders/granulated sugar if you are using cold pressed coffee. If you start with hot coffee, put the sugar and chocolate powder at the bottom of the cup before you pour in the coffee. It’ll dissolve right away. Drink and Enjoy!!
Yeah. That’s right. All those words. At one time. Is your mouth watering yet?
Because mine sure was the first time I heard about this. Did you know you can make ice cream in about 20 seconds in your blender?!? You don’t even need an ice cream maker!! Seriously!
Okay, well not entirely seriously. It’s not exactly ice cream. But it sure is as close as you can get without actually owning an ice cream maker. And if you, like me, are 100 percent obsessed with ice cream and dream of one day being able to make it fresh in your very own home if only ice cream makers weren’t so expensive and entirely ridiculous to own when your entire house is smaller than a two car garage (I kid you not, but that is a story for another day)..I digress. Did I mention about the ice cream? With the chocolate and the peanut butter? Here’s how it goes:
Milk Punch. Milk. Punch. Punch. With Milk. Milk. That packs a Punch.
Hmmm.. Think about it. Say the words a few times in your head. Mull it over. Mull.. Mulled wine. Game of Thrones. No. Wine. Mmm.. Wine.. Drink. Milk. Punch? Milk Punch? Milk Punch! Does it still sound weird to you? It still sounds weird to me. But to my boyfriend, it just sounded delicious. Right away. No mulling required. So we decided to make it. In fact, we decided to make it for a very special occasion.
I was taking the MCAT. Heard of it? No? It’s just this one test that can decide whether or not a person gets to do the thing they want to do for the rest of their life. No big deal or anything. You know, just the kind of test you study for for four hours a day for three months with no breaks and no fun. Minor stuff, really. So. I was going to take it. And it was going to take all day. And afterward, I was going to need a drink. Stat. Like a doctor needs a stethescope. And a police officer needs your drivers license number. Am I rambling? Let’s have a drink.
Be forewarned, however. Even though this was supposed to be my celebratory drink, the night I was supposed to have many and more drinks, I drank only this one. Then I, erm.. well I fell asleep. So it’s a good kind of drink. Just not the party kind of drink. Try it. You’ll see what I mean. It packs a punch.
Milk Punch (adapted from Smitten Kitchen)
- 1/2 cup heavy cream
- 2 cups milk (you can use 1 cup of half and half and 1 1/2 cups of milk if you like. use whichever you have on hand. but the more creamy the better..)
- 3/4 cup burbon
- 1/2 cup powdered sugar, sifted (or if you’re lazy like me, skip it. Makes no difference and means less dishes! whoo!)
- nutmeg for garnish
In the large blender attachment for your bullet, mix together all ingredients except nutmeg. Pulse a few times to mix thoroughly. Pop the whole thing in the freezer and let it freeze for several hours or up to one day if you’re a planner and are making this in advance. When you’re ready to serve, take it out of the freezer and give it a few pulses on the bullet. Pour into 2 glasses and sprinkle on some nutmeg for garnish. Note: if you are going to let it freeze all day or overnight, let the blender defrost for 10 minutes before blending. Drink and Enjoy! (And then sleep oh so well…)