Happy Holidays my little Potluck Peanuts!

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:

NO COOK

BUTTERSCOTCH

PEANUT BUTTER

HAYSTAX

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:

[1] Tall Cup

[1] Cross Blade

[1] Steamer Top

ADDITIONAL TOOLS:

Parchment or wax paper

Medium or large bowl for mixing

INGREDIENTS:

[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 :)!

INSTRUCTIONS:

– 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

LAUREN LUVs:

*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:

Holiday season

Crazy timing

Travel maybe?

NO COOK

MAKE AHEAD

MINIMAL INGREDIENTS

SIMPLE

QUICK

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-

xo Lauren

email


Hi Everybody!

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…

 

TOOLS:

  • Tall Cup
  • Cross Blade
  • a bowl and a spatula
  • a foil or plastic wrap lined baking sheet

INGREDIENTS:

  • 1 Bag of Ghiradelli 60% Cocoa Choclate Chips
  • 15 (or more) Red and White Starlight Peppermint Candies
STEPS:
  1. Unwrap all those infernal candies. Place them in the Tall cup with the cross blade and wizz until you have dust.
  2. 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.
  3. Add Most of the peppermint dust to the chocolate and stir together. Reserve some of the dust for decoration.
  4. Pour Chocolate mixture onto lined sheet pan and place in the freezer for 1 hour or less.
  5. 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…

Scott

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.

CHOCOLATE GANACHE
(below are the instructions, plus recipes I have used it for thus far)

*MAGIC BULLET BLENDER PARTS:*
[1] Magic Bullet Blender Tall Cup
[1] Magic Bullet Blender Cross Blade
[1] Magic Bullet Blender Steamer Top

*INGREDIENTS*
[5 oz.] semi sweet chocolate chips
[1/4 Cup] heavy cream
[6 oz.] butter, cubed

*INSTRUCTIONS*

– 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.

LAUREN’S ADDITIONS:
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

-love it.

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

– gorge.

Alright my little candy coated love bugs – we have two trips to Boston, NYC
and Seattle in the next 14 days.

Ready.

Set.

Blend.

xo Lauren

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…

 

Tools:

  • 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)

 

Ingredients:

  • 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

 

  1. Put 1 ¾ Cups Cold milk in the tall cup. Add Chocolate Pudding and blend for 10 seconds.
  2. Immediately pour the chocolate pudding in the party mug for safe keeping.
  3. 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.
  4. Repeat Step #1 with the Pistachio Pudding mix
  5. Pour both flavors of pudding into each pudding serving cup
  6. Swirl with the handle of a spoon or similar.
  7. Add 2 Gummi Worms for legs
  8. Add an Oreo top cookie and a bugle for a hat.
  9. Chill and Serve!

 

The spookiest kids pudding cup since the Wonderful World of Oz!

Don’t Get Skeered!!!

Chef Scott

 

 

Full Throttle Thursday – I’m FALLiiiing in Love

Lauren here, your Magic Bullet Blender Kitchen Magician – and single white female – comin’ atcha from the great state of Connecticut, yet again.

I may be that girl who ‘falls in love’ once a week – but this time – it’s for real.

And it’s head over heels – with, of course, a food –  SWEET CINNAMON BUTTER.

This little dollop of joy is beyond easy [granted, many things are when using the Magic Bullet Blender] and gives your fall dinners a different twist. Toss this on the table during your Thanksgiving Dinner instead of your standard, boring, out of the wrapper butter and impress ya guests.

Got some new in-laws coming over? Do it.

Just you and your significant other? Do it.

A random Tuesday night where you are craving carbs and just want to watch A&E re-runs of the overly sensored cable version of The Sopranos alone? Buy some rolls and Do it.

MAGIC BULLET BLENDER PARTS:

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade

INGREDIENTS:

  • [1] stick of butter, softened
  • [1 Tablespoon] light brown sugar
  • [1 Tablespoon] honey
  • [1] pinch of salt
  • [1/2 Teaspoon] cinnamon

INSTRUCTIONS:

  1. –          Add all ingredients to tall cup
  2. –          Blend for 5 seconds
  3. –          Get all Eddie Money on that cup and give ‘er a good shakin
  4. –          Blend additional 5 seconds
  5. –          Refrigerate and save, or slam some of that stuff on bread – yum

As you can see by the above – you got both the SALTY and the SWEET covered. Make this delicious goodness FAR in advance – refrigerate in a cute container – whip it out a game time – and YOU ARE GOLDEN – like that crazy group of girls. So go get all ‘Betty White’ on that butter and try it out.

Now before I go – I have a question for you – if anyone can think of SOMETHING for me to do during my videos during the, say, 10 seconds that I am blending, INSTEAD of awkwardly looking at the camera like Paula Abdul during an American Idol panel – I will:

A. give you my undying thanks.

B. give you a SICK shout out during the next vid.

C. use your suggestion.

D. something else, I don’t know, maybe a gift card to a coffee joint or something.

Alrighty kiddos –  got a bunch to do. Hitting up Jersey to see one of my best little pumpkin’s hockey games – and some NYC action.

Get after it.

Until Tuesday – Happiest Blending, from my big, bulky heart in Connecticut – to all of Yours.

Xo Lauren

Colonel CustARD had a pumpkin..

My little goblins –
Lauren here – Magic Bullet Blender Kitchen Magician by day, History enthusiast by night.

Below is the exact recipe and instructions per the video for PUMPKIN CUSTARD TOPPED WITH SWEET CINNAMON WHIPPED CREAM. Make it the night before and make yourself look like a top chef in front of company this weekend.

MAGIC BULLET BLENDER PARTS:

Magic Bullet Blender Tall Cup

Magic Bullet Blender Short Cup

Magic Bullet Blender Cross Blade

Magic Bullet Blender Flat Blade

INGREDIENTS:

PUMPKIN CUSTARD

  • [1] egg
  • [1 Cup] pure pumpkin
  • [3 oz.] granulated sugar
  • [5 oz.] evaporated milk
  • [1/2 teaspoon] ground cinnamon
  • [1/4 teaspoon] ground ginger

SWEET CINNAMON WHIPPED CREAM

  • [1/2 Cup] chilled whipping cream
  • [1/2 teaspoon] granulated sugar
  • [1/2 teaspoon] ground cinnamon
  • [1 teaspoon] vanilla extract

INSTRUCTIONS:

  1. –          Preheat oven to 300 degrees
  2. –          To tall cup add sugar, egg, cinnamon and ginger
  3. –          Pulse 5 times with cross blade
  4. –          Add pumpkin and evaporated milk
  5. –          Blend for 10 seconds
  6. –          Fill [3] 4. oz custard cups all the way with tall cup contents
  7. –          Fill a medium sized baking dish 1/3 of the way with hot water
  8. –          CAREFULLY place custard cups into baking dish
  9. –          Bake for about an hour until center is set up
  10. –          Let cool completely and refrigerate [I like to do it over night]

BEFORE SERVING

  1. –          Add whipping cream, sugar, cinnamon and vanilla extract to short cup
  2. –          Blend for 10 seconds – break – blend for 7 seconds
  3. –          Top each of the custard cups with a dollop of whipped cream
  4. –          Optional – garnish with a cinnamon stick

 

You. Are. DONE.

THESE ARE SOOOO EASY and SOOO impressive!!! Try them out this weekend while you are rocking out to Monster Mash dressed up as A.C Slater or Madonna or whatever. You won’t be disappointed Kiddos.

Until next time – HAPPY HALLOWEEN – AND HAPPY BLENDING, from my Big Heart flying all over New England this weekend – to all of Yours.

Best regards,

‘Bitter in CT because I was going to be Bret ‘the Hitman’ Hart and now I’m going to be a ballerina’ Lauren xo

Hi Everybody!

It’s me Chef Scott from… not so sunny St. Petersburg Florida.

 

“We’re Sorry, the 3:00 Performance Of Scooters Across America has been Canceled due to Inclement Weather.”

 

Oy. Grounded. Luckily, I got a can of pumpkin a couple weeks ago thinking, I should do a pie in my bullet.

 

First I looked for a recipe on the back of the can. I didn’t have 2 of the ingredients. Then I consulted my many cookbooks and baking bibles… I didn’t have MOST of the ingredients.

 

In instances like these, where I have a hankerin’, but limited resources… I picture Gene Wilder in Young Frankenstein flipping knobs and spinning dials… Lightning… Crazy hair… rubber gloves! Y’know, gotta build it yourself… Mad Scientist Style!

 

So in the interest of the season, I now present,

 

The Pie of Frankenstein… (don’t be skeered!)

 

You need:

Tools and Equipment:

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Spatula
  • Tesla Electric Coil ( just for effect, really. You could substitute spooky candles )

 

Ingredients: (the meat… wait, I thought you said it was pumpkin!?)

  • ¾ Cup Heavy Cream (substitute ½ & ½ )
  • 1 TBS  Orange Juice
  • ¾ Cup Brown Sugar
  • 1 Can   Pumpkin Puree (make sure to get 100% pumpkin. Not “Pie Filling”. You want it pure.)
  • 2          Eggs

 

SHOCKING SPICE MIX: (mix these together first before you start the recipe!)

  • 1 ¼ tsp Cinnamon
  • ½ tsp   Ginger
  • ¼ tsp   Cloves
  • ½ tsp   Salt
  • ½ tsp   All Spice

 

 

you also need:

  • 1          9” Pie shell (either a pie d’oh you’ve made yourself… or frozen store bought. It’s okay.)

 

Do This… bwah ha ha ha ha ….!

okay, Now:

 

  1. Preheat your oven to 425 degrees.
  2. You will need to make this batter in 2 halves. Put half of each ingredient in the tall cup in the order listed. Blend until smooth. Shake like a cocktail shaker at least once.
  3. Pour mixture into the mixing bowl. You will add the other half to it.
  4. Repeat Step #2. and add to previous mixture. Stir to combine.
  5. Pour Mixture gently and carefully into your waiting pie shell.
  6. Bake at 425 for 15 minutes
  7. Reduce Oven Temp to 350, and continue baking for 30-40 minutes. Until center of pie is set. Don’t overbake, check pie at 30 mins and decide…

 

Now do this…muaw Muaw MUAW HAHAHAHAHA!!! and roll your eyes back…

Okay… if you made your own pie d’oh, then you should cut some decorative leaves or some other shape with a cookie cutter or knife. On a sheet pan lined with parchment, bake the decorations NEXT TO the pie. Remove Deco at the 15 minute mark, before you reduce the heat. (actually, check your deco at 10 mins)

 

The Pie will look inflated and puffed up in the oven, but will flatten as it cools. Cool on a rack until it reaches room temperature, then chillDunh DUNH dunh….> until ready to serve.

 

Place your decorations on top of the pie… make sure there aren’t enough to go around to help incite screaming and gnashing of teeth. You can serve it with a dollop of Whipped Cream made in your Bullet!

 

Yell this… “It’s a MONSTER!” and click the dining room lights off and on a few times just prior to service… your family will probably appreciate it, mine didn’t.

 

Happy Baking you Ghouls!

 

This recipe steps nicely through the rest of the season with you… just don’t serve it with all that eye rolling and crazy hair… it’s inappropriate.

 

Until next time…

I’m sending my warmest regards,

Chef Scott

PS: as this was pieced together from about 5 different recipes, much like the Frankenstein Monster, I hope that you can see just how easy it is to combine and substitute just to fit your needs … make it your own! I did!

 

 

 


Make this Halloween a REAL TREAT..

BOO!

Did I scare you?

…. Probably not.

Lauren here, your Magic Bullet Blender Kitchen Magician –

FACT – in 2004, I showed up in downtown Salem, MA dressed up as Lebron James.

FACT – in 2008, I dressed up as ‘Snakes on a Plane’ – reference photo – and go ahead and judge.

[ps – how amazing did my roommates look..? I am laughing alone right now.]

FACT – I am notorious for always having the worst costume. And damn proud of it. This year I am thinking of The Heartbreak Kid, Shawn Michaels.

FACT – I come from an ice cream infused family. My brother owns a Dairy Queen.

Alright so …. Halloween is cool –

good parties

good people

flying toilet paper

good TREATS

Today we are going Halloween Party – Ice Cream Bar Stylin. Easy. Impressive. Kid Friendly. But adults love it too.

Below are two recipes – one is for hot fudge, the other for peanut butter sauce – BOTH using what else..? But your Magic Bullet Blender of course 😉

I have also listed out what makes up both of the ‘monster’ sundaes attached..

….  [my little nephew helped me make them… maybe?…  or maybe my 27 year old SUPER artistic friend…… ? 🙂  ]

DON’T YOU DARE JUDGE MY LOVE FOR HOT FUDGE

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Tall Cup
  • [1] Magic Bullet Cross Blade
  • [1] Magic Bullet Steamer Top

INGREDIENTS:

  • [1/2 Cup] sugar
  • [1/2 Cup] water
  • [3 Tablespoons] unsweetened cocoa powder
  • [2] tablespoons of semi-sweet chocolate chips
  • [1 1/2 Tablespoons] cornstarch
  • [2 Tablespoons] butter
  • [1 teaspoon] vanilla extract
  • [1/4 teaspoon] salt

INSTRUCTIONS:

  1. Add sugar, cocoa powder, cornstarch, chocolate chips and salt to tall cup
  2. Add room temperature water
  3. Blend for 5 seconds, shake, blend for 5 more seconds
  4. Add steamer top and microwave for 45 seconds
  5. Put cross blade back on and blend for 10 seconds
  6. Microwave with steamer top again for 45 more seconds
  7. Put cross blade back on and blend for 10 seconds
  8. Add butter at room temperature, blend for another 10 seconds
  9. Add steamer stop and microwave for 20 seconds
  10. Blend for 10 seconds again, with cross blade
  11. Continue to microwave with steamer top for 15 second increments, followed by blending for 10 seconds until desired thickness
    * Note – The longer you alternate microwaving and blending, the thicker the sauce gets
  12. Once done microwaving, add to bowl and whisk in vanilla extract
  13. Pour that liquid heaven over some ice cream and dig in
    *Note – store in refrigerator for later use

Additional recipe [Sundae on left hand side]

[3] scoops of vanilla ice cream, [1] double chocolate chip cookie cut in half with a dab of icing for eyes on each half, [1] dollop of whipped cream, hot fudge mouth.

PEANUT BUTTER SAUCE .. it flows through my veins

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Tall Cup
  • [1] Magic Bullet Flat Blade
  • [1] Magic Bullet Steamer Top

INGREDIENTS:

  • [1 Cup] peanut butter chips
  • [1/4 Cup] peanut butter
  • [1/3 Cup] whipping cream
  • [1/4 teaspoon] vanilla extract

INSTRUCTIONS:

  1. Add peanut butter chips and peanut butter to tall cup
  2. Cover with steamer top and microwave on 70% power for 30 seconds
  3. Add whipping cream to tall cup
  4. Blend with flat blade for 10 seconds
  5. Cover with steamer top and microwave on 70% power for 45 seconds
  6. Blend with flat blade again for 10 seconds
  7. Add vanilla extract
  8. Blend again for 10 seconds
  9. You are ready to indulge…

* Note – sometimes I like to add peanuts and blend for another 10 seconds at end for an additional crunch

* Note – another option, use 1/2 cup peanut butter chips and 1/2 cup of semi-sweet chocolate chips

Additional recipe [Sundae on right hand side – he kinda looks like a monkey, don’t you think?]

[3] scoops of vanilla ice cream, [2] sandwich cookies of your choice with a dab of icing on each and [2] pecans – one on each side for eyes, dollop of whipped cream, peanut butter sauce face, pecans for smile.

Please do yourself a favor and go get GHOULIA CHILD with yo bad selves.

Alrighty kiddos – I’ll be touching base on Tuesday – but until then –

All the best and happiest blending, from my icy cold heart in Boston – to all of Yours 🙂

xo Lauren

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida.

It has recently come to my attention that I love Breakfast! Oh sure, you can have a super smart smoothie whipped up quick as lightning in your Magic Bullet… but the breakfast I’m talking about is that tall stack with the maple syrup drizzling down… and a side of bacon, no sharing.

While developing new breakfast “grab and go” items for the Bistro where I work, I came upon a radical idea… How could I capture the flavors of my favorite sit down breakfast, and make them hand-held and portable? The answer my friends is the Pancake Muffin!

My Magic Bullet is a dream come true in the prep kitchen. I hate to admit that it can do some things better than me and all my high falootin’ book learnin’, and can even do some things that I can’t do at all! To make sure that the flavor of these muffins goes through and through, I use the Bullet to pulverize bacon. This is a baking recipe where the Bullet adds the most insane flavor profile, I really hope you like it… cause I can barely keep up with demand in my shop, and I sort of need you guys to make your own…

Here We Go!

Tools:

  • Magic Bullet Short Cup
  • Magic Bullet Cross Blade
  • Mixing bowls
  • Whisk
  • Muffin Tin (you will get 9-12 or more muffins with this recipe)

Ingredients:

DRY-

  • 2 Cups Flour
  • 1 TBS Baking Powder
  • ½ tsp Salt
  • 5 Strips of Cooked Bacon

WET-

  • 1 Egg
  • 1 Cup Sugar
  • 2 oz Butter (melted)
  • 1 ¼ Cups Sour Cream
  • 2 TBS Maple Syrup

TOPPING-

  • 5 Strips Cooked Bacon
  • ½ Cup Sugar

 

Preheat your oven to 350 degrees. Lightly spray your muffin tin with vegetable oil. You can use paper cups or not, that is up to you. Make sure that the top flat surface of the muffin tin is sprayed as these tend to stick.

 

  1. In a large bowl, mix the flour, baking powder and salt together.
  2. Put 5 strips of bacon in the short cup and pulverize it. Add this to the dry ingredients and mix together with a whisk or a fork.
  3. In a separate mixing bowl, put the egg and 1 cup of sugar. Using a wire whisk, mix until completely combined and starting to lighten in color.
  4. Add the butter to the sugar/egg mixture and whisk until combined and smooth.
  5. Repeat with the Sour Cream, and Maple Syrup.
  6. Add the wet ingredients to the dry, and mix until combined.
  7. For an oversized muffin, fill the cups all the way to the top… and maybe over just a little bit
  8. Place the last 5 strips of bacon and ½ Cup of sugar in the short cup… and you guessed it PULVERIZE!
  9. Sprinkle the bacon-y sugar goodness over each muffin
  10. Bake for 18-30 minutes, until a toothpick comes out clean and the muffins are deep golden brown in color.
  11. Let cool for 10 minutes in the pan and then remove to a wire rack

I have found these to be a flavorful treat just as they are…. or you can take it way over the top and schmere on some butter and drizzle with more syrup… but thats just pushing it, don’t you think?

Happy Baking my little Bakers and Baker-ettes….

Until next time,

Sending my warmest regards,

Chef Scott

Happy Hump Day y’all!

I’m back with another fun condiment for you to tackle with your Magic Bullet! This is a vegan-friendly, hearty spread, that you are sure to enjoy.

So let’s get nutty with the Cashew Butter!

This is a great thing to spread on your toast in the morning!

Ingredients:

  • 2 cups raw, unsalted cashews
  • 3-4 tablespoons olive or canola oil
  • Juice from one lemon
  • pinch of salt
  • pinch of sugar or splash of agave nectar

1. Using your small Bullet cup and your flat blade, grind up the cashews into a fine powder.

2. Add the remaining ingredients, and blend for about 30 seconds. You might need to give a couple shakes and, using a knife, occasionally scrape down the sides of the cup to keep a good consistency.

3. Keep refrigerated in an airtight container.