Yesterday afternoon, my friend Mandee (sensing that I was sinking really “sweet ‘n low”) suggested that we make mint brownies. We got to baking almost immediately and in a little over an hour, we had ourselves a plate of warm cocoa mint brownies.
I was happily surprised by how well the Magic Bullet worked. It evenly mixed all of the brownie ingredients and left us with virtually no mess to clean up. (I hate cleaning up so this came as a humongo relief.)
Lastly, it was Mandee’s genius idea to use fresh mint, instead of pure mint extract, in the brownie mixture. So you can thank her, when you have a taste of these divine fresh minty brownies. You’ll travel straight to heaven.
I hope you enjoy them so much!
COCOA MINT BROWNIES
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 2 large eggs
- ½ cup sugar
- ½ cup brown sugar
- 1 ½ sticks butter melted (6 ounces)
- ¾ cups cocoa
- ¼ cup flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/8 cup chopped fresh mint leaves
- Soft butter
*Try blending before and after you add ingredients. Also, use a spatula to make sure all ingredients are being properly blended.
- Preheat oven to 300 degrees. Generously butter and flour 8×8 pan or two 5 ½ x 3 pans.
- To tall cup add 2 large eggs and blend until fluffy and light yellow color.
- Add ½ cup sugar and ½ brown sugar to tall cup.
- Blend ingredients.
- Add melted butter (1 ½ sticks or 6 ounces) and ¾ cup cocoa to tall cup.
- Blend ingredients.
- Add 1-teaspoon vanilla extract, ¼ teaspoon kosher salt and ¼ cup flour to tall cup.
- Blend ingredients.
- Add 1/8 cup chopped fresh mint leaves.
- Pour batter into pan or pans and bake for 55 minutes. *Insert toothpick in center of pan. If toothpick comes out clean, then the brownies are ready!
I’m sorry, WHAT?!?! Why the heck would I want to eat that? Well you might not, but if you had a baby child who was young enough to still be tricked into liking green veggies well then, you might wanna give this a shot!
My son Theo is currently 16 months old and obsessed with popsicles. All day long he begs me to drag the freezer open so he can get his little paws in there and muck about with the assorted frozen wonderments lurking in the cold. It started with ice cubes. Ice cubes are just fantastic to a 1 year old. And of course he loves all kinds of fruit, so I started making him popsicles. The first batch was some bright red combo of mixed berries. I quickly discovered my folly after he destroyed several T-shirts with macabre red stains, so I switched to making peach pops. Then I thought well why not mix something tart and sweet like pineapple with a fairly bland veggie like spinach. It’s super healthy for him, and I can’t lie, it makes me feel like a good mommy. Of course, it is REALLY green…
- A few chunks of pineapple
- A handful of frozen spinach
- A few glugs of juice – I used unfiltered organic apple juice
Fill up your cup, fit the cross blade on and blend for about 30 seconds, until it’s pretty darn smooth.
Here’s it is! So, so very green.
I gave Theo some of the ‘smoothie’ to taste test before freezing it.
I dunno about this mom…
What did you say was in this stuff?
Cuz it’s delicious!
Popsicle molds are pretty easy to find, especially this time of year. This one is from Smart & Final.
I even solved the problem of the stained shirt – just match the clothing to the popsicle color!
When I was younger, one of my favorite summertime desserts was fresh berries with homemade whipped cream. Since my mom always kept our fridge stocked with fresh fruit and whipping cream, there was never a shortage of dessert at the Mizono house and never any screaming children.
Using that summery treat as inspiration, I made blueberry ice cream with marshmallow whipped cream. Not only does it taste delicious, but it looks incredible.
Here is my spin on fresh berries with whipped cream:
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 1 packed cup vanilla ice cream
- ½ cup blueberries
- ½ cup heavy cream
- ¼ marshmallow fluff
- ¼ teaspoon vanilla extract
- In small bowl, whisk ½ cup cream, ¼ cup marshmallow fluff and ¼ teaspoon vanilla extract. Whisk until stiff peaks form and set aside.
- Add 1 packed cup of vanilla ice cream and ½ cup fresh blueberries to the tall cup.
- Blend until smooth.
Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.
You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.
Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.
Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.
I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.
SWEETSWEET CANNOLI DIP
MAGIC BULLET BLENDER PARTS
-  Magic Bullet Blender Tall Cup
-  Magic Bullet Blender Short Cup
-  Magic Bullet Blender Flat Blade
-  15 oz container of ricotta cheese, halved / separated
- [1/2 Cup] whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
- [1/8 Cup + 1/8 Cup + 1 teaspoon] powdered sugar, separated
- [1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon] pure vanilla extract, separated
- To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
- Blend with cross blade for 10 seconds.
- Add to medium sized bowl.
- Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
- Blend again with cross blade for 10 seconds. Add to bowl.
- Lightly fold together the two batches with a spatula.
Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
- Rinse flat blade.
- To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
- Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
- Gently add your whipped cream to the bowl.
- FOLD your whipped cream in to the previously blended goodness.
- You are DONE.
- NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
- GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
- DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
- Short bread cookies, graham cracker sticks. You have a LOT of options.
- Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.
Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!
I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.
I didn’t think it would, but I am again amazed by my magic bullet…
- Tall Cup
- Cross Blade
- Mixing Bowl
- Plastic Wrap
- 1 Stick Butter (Cold, and cut into small bits)
- 1 ¼ C Flour
- 1 TBL Sugar
- ½ tsp Salt
- ¼ C Ice Water
- ¼ tsp White Wine Vinegar (Apple Cider is good too)
- Dissolve the salt in the water. Add the vinegar and set in fridge until ready
- Put flour, sugar and butter in the Tall cup. Blend and shake to break up butter and “cut into” flour. Stop before all the butter is mixed in
- Put flour/butter mixture in a bowl.
- Add Ice Water mixture to the tall cup.
- Add Flour/butter back to the tall cup.
- Pulse, Blend, and Shake until a very rough dough forms.
- Place in bowl and help any stray dry bits to merge with the mass.
- Shape into a patty shape; wrap with plastic, and refrigerate for up to 5 days.
Roll this d’oh into a beautiful pie shell… save some extra for decoration.
This Recipe yields one 9” pie shell. A single layer.
After you have rolled the d’oh… you can freeze it in its pie tin wrapped in plastic for a month!
Thank You Magic Bullet! I was shocked to find out how well you handled pie d’oh!!
Till Next time you darling little Bakers and
Baker-ettes! I’m sending my warmest regards!
“I’ve heard people say that
too much of anything is not good for you
baby, but I don’t know about that”
Lauren here, your Kitchen Magician, and Barry hit the nail on the head with that one because too much of this berry sauce is NEVER enough.
Back from Orlando, back to ‘normalcy’, and yesterday was Sunday which means DeMaio family dinner. Debbie whipped up cheesecake for the clan, and the request for raspberry sauce began. First my brother, then my Dad – the only people who have the right and the stones to request additions after she brings out a masterpiece of a cake because they are immediate family.
I limp to the kitchen, [totally pulled a muscle jogging in a suit this past week. Normal.] check out the pantry and fridge situation we are working with, and yet again, my David Hasselhoff / Baywatch stylin’ lifesaver, the Magic Bullet Blender steps in and KILLS it. See below, then get down on the dance flo’:
MAGIC BULLET BLENDER PARTS
-  Magic Bullet Blender Tall Cup
-  Magic Bullet Blender Cross Blade
- [2 Cups] frozen raspberries
- [3/4 Cup] water
- [1/4 Cup] sugar
- [2 T] orange juice
- [2 T] cornstarch
- Place frozen raspberries into a microwave safe bowl. Change power setting to 2 or 3 and microwave for 2 minutes. Stir, and continue to microwave for 2 minute intervals until thawed.
- Into a sauce pan on low-medium heat, add raspberries, orange juice and sugar.
- Into a small bowl add cornstarch and water. Make sure the water is COLD. Whisk together until combined and smooth.
- Add cornstarch mixture to the sauce pan and bring all ingredients to a boil.
*Cornstarch + cold water = thickening agent. Works for sauces, gravy etc. Mix it, heat it, golden. I use it with stir fry sauces sometimes – works like a charm.
- Turn back to a simmer and let cook for about 5 more minutes, stirring constantly while sauce thickens.
- CAREFULLY add contents in batches to the tall cup, blend with cross blade for 10 seconds, add to bowl. Repeat until pan is empty.
*You can easily cut this recipe in half, I just made a relatively large amount because we had a good sized crowd over.
- Pour over your cheesecake and ENJOY.
*Whenever topping desserts with sauces like this, I like to put them into one of those ketchup squirt bottles first and then pour it on. Gives it a cool look. If you don’t have one and want the same presentation, tablespoon that stuff on with a light drizzle and zig zag your way to excellence.
This is also BANGIN on chocolate cake, chocolate soufflé, crepes, anything. It’s a GOOD, easy raspberry sauce and if you have frozen berries on hand, can be spur the moment no problem. I have done it without orange juice before as well, but it gives it a little subliminal kick of extra acidity that works well. So hey if it’s dessert time and YA GOT IT, FLAUNT IT.
Alright my little sugar coated candies, I’ve got to get some life stuff done. Laundry. Pedicure. De-puff my eyes. Yes, that’s why all you see is teeth and my father’s racing team hat. Again, don’t ask. It’s his ‘new’ thing. JJP Racing. True story.
Checkin in with ya a few more times this week but in the mean time and as always, Happiest Blending, from my big heart, to all of yours.
XX – Lauren
Lauren D., your Magic Bullet Blender Kitchen Magician and shoot you better tuck and ROLL because I’m throwin some SERIOUS HAYMAKERs your way today.. If you failed to see the corresponding photographs, I also decided to bring in my ‘muscle’, Preston, for back up.
(Just to clarify: I am the one without the hood.)
Now you know I would never let you walk into a holiday get together with a black eye, and for those of you who I know on a personal level- I avoid confrontation as if it were an Ikea on a weekend. In celebration of the holidays, also known as strap on the ole apron, it is cookie season, today we are rollin in the HAY the right WAY with:
Make them ahead, throw em in a baggie, arrange them on a cookie platter at game time and you are done.
Try it – and check out my LUVs / variations at the end-
MAGIC BULLET BLENDER PARTS:
 Tall Cup
 Cross Blade
 Steamer Top
Parchment or wax paper
Medium or large bowl for mixing
[11 oz.] butterscotch chips
[3 T] creamy peanut butter
[6 oz.] chow mein noodles, classic style
*Tip: are found in your normal grocery store! Sometimes in the aisle broken up by different areas of the world – if you can’t track them down, find an employee who looks relatively approachable and ask them :)!
– Add butterscotch chips and peanut butter to tall cup
– Put on Magic Bullet Blender Steamer Top and microwave on 50% for 1 minute
– Remove, shake
– Return cup to the microwave and again with the Steamer Top, micro that baby on 50% for 1 minute
– Remove the Steamer Top and attack the Magic Bullet Blender Cross Blade
– Blend for 10 seconds or until smooth and combined
– Add chow mein noodles to a bowl, add contents of Tall Cup to the same bowl
*Tip: If you have a small spatula around, this works great for getting all that melted holiday love out of the Tall Cup, as well as the next step! If not, a Tablespoon works well too!
– Gently toss and coat the chow mein noodles in your butterscotch peanut butter
– Onto parchment or wax paper, carefully drop heaping tablespoons of the mixture until all has been used
*Tip: I usually line a baking sheet with the paper. If you don’t have one clean or close by, no biggie – any surface is fine.
– Allow the haystax to sit until cooled and solid
– Put those little bundles of love into the fridge and they can be taken out when it’s time to indulge
*CA$HEW money records: I’m making two additional batches this week to bring with me to one of my holiday get togethers and remixin these weezy-babies just a bit:
– Batch 1: ADD [1/3 Cup] halved cashews when you add the butterscotch and pb in to the noodles. All the other steps remain the same.
– Batch 2: ADD [1/3 Cup] peanuts instead of cashews. Same steps as above.
*This Ain’t No Sidewalk CHOC: Yes, you can add chocolate. I typically do [4 oz.] semi-sweet chocolate chips, [7 oz.] butterscotch chips, microwaved as above, PB amount and everything else remains the same.
*COCO me loco: Want to get tropical with me and Preston? ADD some coconut flakes – I usually do about a [1/3 Cup] but adjust accordingly!
So let me reiterate this for you:
All. With what else? But your MAGIC BULLET BLENDER.
Give the gift that keeps on giving this year! No, it’s not the box set of The Wire [although that show is life changing and I strongly recommend watching it]. Nope, not ‘Pajama Jeans’. Membership to the stamp of the month club? .. yea, no.
It’s THE no brainer: THE MAGIC BULLET BLENDER… come on, even Preston wants one.
Alrighty, this kid needs some shut eye. I’ll be checking in with you all soon, and if you need me I’ll be flyin around the tri-state area, Boston maybe, and just patiently waiting until the Winter Classic gets here. NYR. 24/7. What? Yup!
In the meantime, Wishing all of you Happiest Blending, and a very Happy, Healthy & Safe Holiday Season to YOU and Your loved ones.
All my love-
It’s me Chef Scott from St. Petersburg Florida
It’s coming up on that Special time of year again… when eggnog and peppermint cloud our senses and better judgement. When the wafting smell of gingerbread baking and the wistfull tunes of some ancient Christmas Carol fill your ear buds…
I like making and baking gifts and treats for friends. Some of my recipes, while loved and requested fill me with dread. Too many ingredients, so long stirring a pot, too much time waiting for d’oh to rise… oy.
This candy isn’t like that at all. You do need to make it a day ahead of time, but time in the kitchen should be about 10 minutes. Maybe less. 10 minutes is a small price compared to the hours of accolades from all who try your tasty treats.
Here we go…
- Tall Cup
- Cross Blade
- a bowl and a spatula
- a foil or plastic wrap lined baking sheet
- 1 Bag of Ghiradelli 60% Cocoa Choclate Chips
- 15 (or more) Red and White Starlight Peppermint Candies
- Unwrap all those infernal candies. Place them in the Tall cup with the cross blade and wizz until you have dust.
- Melt the chocolate in a double boiler (a largeish bowl set over a pot of simmering water) or you could also microwave it. Microwave for 30 seconds. Stir, Microwave at 15 second bursts and stir between each time.
- Add Most of the peppermint dust to the chocolate and stir together. Reserve some of the dust for decoration.
- Pour Chocolate mixture onto lined sheet pan and place in the freezer for 1 hour or less.
- Break into pieces and give to a friend, or snarf it down your own self.
I put out a sort of lavish spread for some friends the other day with pie, and cookies ,and pretzles, and some of this Peppermint Bark. Bark was GONE first before pie even got cut.
Huge Success! No Muss no Fuss…
I can hear the jingle bells! Rock!!
Till next time,
Sending my warmest candy coated regards…
Well – similar to George Lopez’s talk show career, Thanksgiving is now
behind us, as is the long weekend, as is ‘black friday’.
Lauren – your Magic Bullet Blender Kitchen Magician –
– Happy Cyber Monday
– Welcome back to the work week
– It’s go time
Be honest with yourself and admit it – regardless of the fact that it has been in the SIXTIES / sun roof open / blasting Sirius BPM and praising
Danny Valentino with the windows down weather here in the northeast .. the
Holidays. Are. Here.
With the holidays come parties, random get togethers, ‘bring something’
gatherings etc, etc. Well in the past week, I used one of my dessert go-tos
THREE times – so today, you are getting it and you are gettin it GOOD.
(below are the instructions, plus recipes I have used it for thus far)
*MAGIC BULLET BLENDER PARTS:*
 Magic Bullet Blender Tall Cup
 Magic Bullet Blender Cross Blade
 Magic Bullet Blender Steamer Top
[5 oz.] semi sweet chocolate chips
[1/4 Cup] heavy cream
[6 oz.] butter, cubed
– Add chocolate chips and heavy cream to a double boiler. Whisk until melted and combined.
– When melted, add to tall cup with cubed butter.
– Blend with cross blade until smooth – about 10 seconds.
– Try not to funnel it, and serve or put in fridge
– When ready to use, microwave on a very low power until melted.
IDEA: toss it on vanilla ice cream. done deal.
Additional Recipe Ideas
For Kimmy the Chocolate Lover: TRIPLE CHOCOLATE BROWNIES
Short on time? Shortcut time!
-Mix boxed brownie mix according to instructions
– add 1/2c semi-sweet choc chips and 1/2c semi-sweet chunks [you could also use some dark – up to you!]
– bake and let cool for about 15 minutes
-top with about 1/2″ of ganache while still warm
– refrigerate until COMPLETELY COOLED
– cut and serve.
For Daddy’s Super 61st: BOSTON CREAM CUPCAKES
-bake and cool yellow cupcakes
-add cream to the center of cupcakes with a pastry bag
-dip upside-down into ganache and refrigerate until ganache has hardened. REPEAT
For a Post-Thanksgiving PB Fix: PEANUT BUTTER GANACHE TRUFFLES
I always switch up my PB truffle recipe, and there are SO many out there, use one you like,
google like a banshee, and if you can’t find one let me know and I’ll get
mine up here:
– dip 1 1/2 inch balls of the peanut butter mixture into the ganache
– arrange in rows onto wax paper
– pop a tooth pick in those babies for easy handling
– refrigerate until serving time
Alright my little candy coated love bugs – we have two trips to Boston, NYC
and Seattle in the next 14 days.
Have a Halloween hangover? Cure it with one last treat before you put away those decorations!
Spooky Chef Scott here with another Gruesome installment for your Holiday Season.
Let me say right up front that I made a Grave mistake in my video. With regards to how much milk I used in the pudding formula… I should have said 1 (one) and ¾ Cups of milk per batch. But in my defense I was working in a haunted house, so I may not have been in my right mind. You may be saying, “and that’s different from any other day, how?”
Just enjoy the video, and try not to judge.
Here’s what you need…
- Tall Cup (2 if you have them)
- Party Mug
- Cross Blade
- pudding serving cups (I only use 4 in the video, but I had enough pudding for a 5th and maybe even a 6th)
- A stir stick (I used the handle of a spoon)
- 3 ½ Cups of milk divided (1 ¾ Cups each)
- 1 Package (small) INSTANT Chocolate Pudding mix
- 1 Package (small) INSTANT Pistachio Pudding mix
- Oreo Cookies (with the tops unscrewed and reserved. Feel free to eat the filling and the bottoms)
- Bugles (if you can find chocolate bugles, use them. If you can’t, then dip your own in melted chocolate and chill)
- Gummy Worms
- Put 1 ¾ Cups Cold milk in the tall cup. Add Chocolate Pudding and blend for 10 seconds.
- Immediately pour the chocolate pudding in the party mug for safe keeping.
- If you only have 1 Tall cup then act fast! Rinse the tall cup to proceed. If you are among the fortunate few that have 2 Tall cups… then just move on.
- Repeat Step #1 with the Pistachio Pudding mix
- Pour both flavors of pudding into each pudding serving cup
- Swirl with the handle of a spoon or similar.
- Add 2 Gummi Worms for legs
- Add an Oreo top cookie and a bugle for a hat.
- Chill and Serve!
The spookiest kids pudding cup since the Wonderful World of Oz!
Don’t Get Skeered!!!