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?!?

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Jun
26
2

Frothy Coffee Drink

Sometimes, we all have those days. You know the ones I mean.

umm.. yeah. so that's our pile of junk in the corner of our house.. please ignore it.

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!

You’ll need:

one of those days..

  • 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.)
  • milk
  • chocolate syrup (or cocoa powder and sugar)
  • ice

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:

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Jun
13
0

Milk Punch

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. 

Drained it!

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)

Ingredients

  •  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…)

Jun
11
0

Cocoa Mint Brownies

Hello again!

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!

XO,
Kyle

COCOA MINT BROWNIES

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 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
  • Flour

Instructions

*Try blending before and after you add ingredients. Also, use a spatula to make sure all ingredients are being properly blended.

  1. Preheat oven to 300 degrees. Generously butter and flour 8×8 pan or two 5 ½ x 3 pans.
  2. To tall cup add 2 large eggs and blend until fluffy and light yellow color.
  3. Add ½ cup sugar and ½ brown sugar to tall cup.
  4. Blend ingredients.
  1. Add melted butter (1 ½ sticks or 6 ounces) and ¾ cup cocoa to tall cup.
  2. Blend ingredients.
  3. Add 1-teaspoon vanilla extract, ¼ teaspoon kosher salt and ¼ cup flour to tall cup.
  4. Blend ingredients.
  5. Add 1/8 cup chopped fresh mint leaves.
  1. 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…

Ingredients:

  • 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!

May
30
1

Blueberry Me!

Hello folks!

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:

 BLUEBERRY ME!

If you could wear a dessert, wouldn't this be your outfit!?!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 1 packed cup vanilla ice cream
  • ½ cup blueberries
  • ½ cup heavy cream
  • ¼ marshmallow fluff
  • ¼ teaspoon vanilla extract

Instructions

  1. In small bowl, whisk ½ cup cream, ¼ cup marshmallow fluff and ¼ teaspoon vanilla extract. Whisk until stiff peaks form and set aside.
  2. Add 1 packed cup of vanilla ice cream and ½ cup fresh blueberries to the tall cup.
  3. Blend until smooth.
To serve in this delightful fashion,  fill glass ¼ with blueberry ice cream, add layer of marshmallow cream, then more blueberry and then cream. Garnish with blueberries. Hope you enjoy this tasty treat! Let me know if you figure out how to wear a dessert– I would like this to be a thing.

XO,
Kyle

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

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Short Cup
  • [1] Magic Bullet Blender Flat Blade

INGREDIENTS

  • [1] 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

INSTRUCTIONS

  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. 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
  7. Rinse flat blade.
  8. 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’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • 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.

XXO LD

Feb
20
1

Pie Dough

Magic Bullet Makes Pie D’oh Too?!

I didn’t think it would, but I am again amazed by my magic bullet…

You need:

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Plastic Wrap

Ingredients:

  • 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)

Directions:

  1. Dissolve the salt in the water. Add the vinegar and set in fridge until ready
  2. 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
  3. Put flour/butter mixture in a bowl.
  4. Add Ice Water mixture to the tall cup.
  5. Add Flour/butter back to the tall cup.
  6. Pulse, Blend, and Shake until a very rough dough forms.
  7. Place in bowl and help any stray dry bits to merge with the mass.
  8. 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!

 

Chef Scott

In the words of the great BARRY White,

 

“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

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade

 

INGREDIENTS

  • [2 Cups] frozen raspberries
  • [3/4 Cup] water
  • [1/4 Cup] sugar
  • [2 T] orange juice
  • [2 T] cornstarch

 

INSTRUCTIONS

  • 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