So, I don’t know about all of you out there, but I grew up in a household that did not idolize Martha Stewart. I may or may not be mildly obsessed with all her craft products and drool-worthy recipes now, but growing up I thought she was a weirdo. Like, seriously. On her shows back then she would do something like, I don’t know, make butter, and I swear it would start with milking the cow. Who has a cow in their backyard to milk?! I buy my butter at the store! Her jam recipes would start with growing your own insert-fruit-here, and people, her breads may as well have started with growing your own wheat as far as I was concerned.

My point is, Martha Stewart is known for doing things the hard way: from scratch. And in my youth full of boxed cake mixes and easy bake ovens, that made absolutely no sense to me. But these days, I really relish making things from scratch. There is an immense amount of pride and satisfaction one can get from creaming together butter and sugar, mixing in eggs and flour, and coming out with something amazing. And I’ll tell you another little secret: homemade stuff tastes better. Really. Even my biggest flops in the kitchen usually come out miles ahead of anything packaged in plastic. So for awhile now I have been baking my own breads, making my own pasta sauce, and always, always baking all my sweets from scratch.

In baking, and in baking bread especially, one can end up with a ridiculous amount of flours. I literally have at least 6 different kinds of flour in my cupboard, and people, I only have one cupboard in my kitchen. So suffice it to say flour is taking up quite a bit of room in my teeny kitchen. So I learned a trick, and I want to share it with you. It isn’t exactly a recipe, but it’s a trick that I promise you will want to use. The bullet can make flour. In literally seconds. Throw some oats in your bullet, top it with the flat blade, and in five seconds you have oat flour. Throw some flaxseeds in your bullet and in six seconds you have flaxseed flour. Quinoa, almonds, rice? Ten seconds. I’m serious here people. Do you know what you can do with this capability?! The possibilities are endless!

With oat flour you could make the best granola bars I’ve ever had. Or bread that is secretly healthy. With almond flour you can not only make fabulous cakes, you could make the fanciest french cookie in existence. You’d be a star! With homemade rice, quinoa, coconut and other flours you can make gluten free baked goods, mix up your flours in bread for extra nutrition you need but never really want to eat. Are you getting the picture here? To buy a bag of oat, quinoa, or almond flour is expensive. Almond flour where I live is something ridiculous like $9 a bag. But I always have almonds in the freezer, and whole they are less than $6 a pound. So by making your own flour you are not only eating something that is fresher, but you’re saving a ton of money in the process. So. I urge you. Try your own. Not going to lie, the first thing I made was these granola bars and I am pretty much obsessed with them now. So all I’m saying is that’s not a bad way to go.

So. Will you try it? Will you grind up your own flour? What are you going to make with it?? I’m so curious!

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Oatmeal and fruit makes everything healthy, right? 


Right. I’m glad you’re on-board with that.

That’s what you should tell your coworkers if they refuse to eat these Banana Chocolate Chip Oatmeal Cookies with you. They’re called “cookies,” but I mean…

Fruit=good

Oatmeal=good

Milk=good

Just like Joey’s logic for Monica’s Meat Trifle.

That logic is completely infallible. So now that your conscience is clear, go ahead and make yourself these delicious treats.

Ingredients

  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • Cooking spray
Preparation
  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
  4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Well, I guess this is kind of another way to have summer for longer than we are allowed by the seasons. Smores are pretty much a summer staple, but, for whatever reason, no one ever eats them any other time of the year (uh, I know the reason actually, it’s called cold. no one camps in the cold). If you’ve never had a smore, and to be honest it’s difficult to imagine anyone growing up without ever eating one, (but I know you people probably exist out there) firstly you should make a real one. Toast two marshmallows, preferably over an open fire (but the broiler will do in a pinch), and smooooosh them in between two halves of a graham cracker and four squares of hersheys chocolate. That is the world’s most perfect smore.

Now. I’ve never eaten a smore at home. Smores are for camping. It would feel totally blasphemous. But pretty much every camping trip, you come home with a half a bag of jumbo jet-puffed marshmallows leftover. And marshmallows, all on their own in their spongey-plastic bagged glory, just aren’t all that tasty on their own. But add fire, and holy cow is there anything more awesome than a toasted marshmallow?!

Well, yeah. You could blend it up with some vanilla ice cream. That. That would be better.

Toasted Marshmallow Milkshake (inspired by Cupcakes and Cashmere

Ingredients

  • 3 big ol scoops of vanilla ice cream
  • 4 jumbo marshmallows
  • splash of milk

Procedure

  1. Toast the marshmallows under the broiler, flipping over once so both sides get toasty. Watch them so carefully because they will burn really quickly.
  2. Put three giant scoops of ice cream and a splash of milk into a tall cup, toss three of the toasted marshmallows inside and blend until smooth, but not watery. (If you accidentally add too much milk, don’t be afraid to add more ice cream.)
  3. Top with the other toasted marshmallow. You should probably also top it with whipped cream. I know I sure wish we had some around…
Sep
13
0

Blueberry Frozen Yogurt

Remember Gogurt? Remember when you wanted to eat it, but it was warm from sitting in your mom’s car after a long day of errands? Remember when you stuck it in the freezer to get it cold faster? And then forgot about it and discovered it the next day!?

That’s what all of those new-fangled create-your-own-yogurt places remind me of. But sometimes, I’m too lazy to walk down the five flights of stairs to the place down the street. It’s a lot easier to make this five-ingredient recipe from Poor Girl Eats Well instead, set it in your freezer, and forget it.

You won’t regret it, I promise.

Ingredients:
  • 2 c fresh or frozen blueberries1/2 c sugar
  •  1 T lemon juice
  • 1 c nonfat milk
  • 2 c nonfat plain yogurt (Greek style is preferable)

Directions:

1.  Combine the blueberries, sugar and lemon juice in a medium sauce pan. Bring to a low boil and simmer gently for about 5 minutes, until the berries have created their own syrup and have started to soften. Remove from heat and set aside to cool. When the berry mixture has cooled to room temperature, transfer to the Magic Bullet Tall Cup and blend until smooth.

2.  Combine the yogurt and milk in a large bowl and whisk together until smooth. Gently fold in the blueberry mix and combine until completely incorporated into the yogurt mixture. Pour the mixture into a 9″ x 9″ metal pan and freeze for about 45 minutes.

3.  Remove pan from freezer and, using a whisk or fork, stir in the icy bits from the edges and mix with the softer center until completely smooth. Place in the freezer for another 30 minutes. Repeat this process every 30 minutes for up to 2 hours, making sure to whip until smooth before putting it back in to freeze.

4.  Store in an airtight container and freeze until ready to use. Garnish with extra blueberries, and enjoy!

 

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.

giant popsicle!!! (just kidding!)

Ingredients

  • 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.

Procedure

  1. 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.
  2. 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!)
  3. 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.
  4. 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.
Jul
23
0

Key Lime Pie

Hi!

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!

Kyle

KEY LIME PIE

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 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

Instructions

  1. Preheat oven 350 degrees.
  2. Break up graham crackers into smaller pieces and add to tall cup.
  3. Pulse until fine.
  4. Transfer graham cracker crumble into mixing bowl.
  5. Add sugar and melted butter to crumble and combine.
  6. Press mixture onto 9-inch pie pan. Start with bottom of pan and work your way up to sides.
  1. Put graham cracker crust in oven for about 13 minutes.
  1. For filling, combine sweetened condensed milk, eggs and key lime to mixing bowl.
  2. Give ingredients a light mix, transfer half to tall cup and pulse a few times.
  3. Pour filling into pie crust and follow same steps for other half of filling.
  4. 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. 

Ingredients

  • 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

Procedure

  1. 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.)
  2. 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.
  3. 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.)
  4. 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!!
Jul
9
0

Mini Oatmeal Muffins

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

 Ingredients

  • 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

 Instructions 

  1. Preheat oven to 350 degrees and grease miniature muffin tins.
  2. 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.
  3. Give muffin batter a light whisk before transferring to tall cup.
  4. Pulse a few times and then begin filling muffin tins three-quarters full.
  5. 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!
If you’re feeling extra crazy, top off your muffins with a dollop of homemade whipped cream! Looks like you’ve got a pretty sweet dessert on your hands.
Enjoy, boys and girls!
The Muffin Woman,
Kyle