The other day, my mom and brother were raving about these incredible vegan chocolate chip cookies. I’m not a vegan, but after I heard they didn’t have ANY butter or eggs, I just had to try to make some for myself to see what they were like. They came out chewy and really delicious, so I was pleasantly surprised before making them and after my skepticism. The Magic Bullet makes it so easy – just blend up the ingredients and scoop out the dough onto a baking sheet after mixing in the chocolate chips by hand. These are so fast to make, you will have yummy, chewy, vegan cookies straight out of the oven to enjoy in less than 20 minutes!

Vegan Chocolate Chip Cookies


  • 1/4 cup vegetable oil
  • 2 tbsp unsweetened applesauce
  • 3 tbsp granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp soy milk
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pinch of cinnamon (optional)
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 375 degrees F.
  2. Add vegetable oil, applesauce, sugar, brown sugar, vanilla extract, and soy milk to a large Magic Bullet cup or pitcher cup and blend together well.
  3. In a small bowl, combine flour, baking soda, cinnamon and salt.
  4. Add the flour mixture to the cup and pulse until well blended.
  5. Transfer back to the bowl and stir in chocolate chips by hand.
  6. Drop teaspoonfuls of dough on a baking sheet.
  7. Bake for 10 minutes.
  8. Transfer the cookies to a wire rack to cool.

Makes 24 cookies


Strawberries and bananas might possibly be the best flavor combination in the world (Okay, fine, maybe a close second to chocolate and peanut butter!) These strawberry banana muffins are super moist and low-fat. You heard me correctly: there is absolutely NO BUTTER or OIL in these muffins. Each bite is packed with juicy strawberries and banana flavor. Whole wheat flour is added in place of some of the all-purpose flour adding more fiber, but you can’t taste it at all.

The Magic Bullet makes these incredibly easy to make – just toss all of the ingredients in a Magic Bullet cup, blend it up, and pour the batter into the paper muffin liners (or greased muffin pan). You can add chocolate chips, nuts, or shredded coconut for variations of this recipe. This recipe only makes six strawberry banana muffins, but you can double or triple it to make more.

By the way, these are the perfect on-the-go breakfast! Keep them in the refrigerator and heat them up before serving again (I prefer eating them warm instead of room temperature/chilled).

Low-Fat Strawberry Banana Muffins


  • 1 ripe banana
  • 1 egg
  • ¼ cup plain non-fat Greek yogurt
  • 2 tbsp unsweetened applesauce
  • ¼ cup whole wheat flour
  • ½ cup and 2 tbsp all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp cinnamon
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • ½ cup chopped fresh organic strawberries


  1. Preheat oven to 375 degrees F.
  2. Line a muffin pan with 6 paper liners, or grease with cooking spray.
  3. Add all ingredients EXCEPT THE STRAWBERRIES to a Magic Bullet pitcher and blend until batter is smooth and all ingredients are well combined (a few minutes).
  4. Add chopped strawberries (and chocolate chips or nuts, if desired) and stir with a spoon.
  5. Pour batter into each liner until ¾ full.
  6. Top the muffins with a few pieces of chopped strawberries for a nice decorative effect.
  7. Bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.

Makes 6 muffins

And the No-Bake recipes just keep on coming!

The best part of no-bake is no wait! These are ready to go the moment you’re done blending.

I mean, you’re supposed to make them into little balls, but if you’re making this just for yourself you could just eat them out of the blender with a spoon… I mean, I didn’t do that or anything…

For these White Chocolate & Mango Bites, you’ll need:

No-Bake White Chocolate Mango Bites

(makes about 18 bites)


  • 2/3 cup cashews (unsalted, and raw if possible)
  • 1/3 cup dry oats
  • 3 tbsp agave or maple syrup (or combination)
  • 1 tsp vanilla extract
  • 1/4 cup dried and diced mango
  • 1/4 cup white chocolate chips/chunks


  1. Blend cashews and oats until they become a fine powder.
  2. Add the agave and vanilla extract and blend again.
  3. Add the mango and white chocolate and pulse until you reach the desired consistency. If it’s too sticky, you can refrigerate for a bit so that it’s easier to work with.



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!

Light Cookie Frap


  • 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)


  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

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.

No-Bake Chocolate Chip Cookie Bites


  • 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


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.


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.

Coconut Sugar Cookies


  • 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)


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.


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.


Frozen Mocha


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


  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!

No-Bake Vanilla Walnut Shortbread Cookies


  • 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.


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.

Date & Almond Bites

This recipes makes 12 bites.


  • 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.

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!


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.

Blueberry Hand Pies


  • 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…

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.

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