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

email

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.

Hi Everybody!

It’s me Chef Scott… From St. Petersburg Florida!

The weather has been Crazy! Am I right? Hurricanes and tropical depressions have shrouded our end of summer shenanigans with rain and despair… and in some areas, total grocery store nightmares!

But now that all of that has passed for the moment, I find the Gulf Coast of Florida to be the perfect spot! It was so great out today (my lucky “day off”) that I got a hankerin’ for one of my all time favorite treats… a Thick and Creamy Milkshake. And I wasn’t looking for no Drive Thru style, tastes like plastic fake shake… I wanted the gourmet real deal, so I employed the knowledge of Le Cordon Bleu. (how stuck up is THAT?!) and my Magic Bullet, And I just have one thing to say, Ganache, baby. (pronounce it: gah-nosh)

Ganache is one of those pastry shop basics that is both a go-to stand by, and a Show Stopper all at once. And of course we Bakers would like you to believe that it is not possible for you, a mere mortal to create it. Guess What. Super Easy! And with so many uses (frosting, mousse, milkshakes, by the freekin’ spoonful) you will want to give this a try!

I should warn that the following recipe is Forbidden on Most Dietary Plans (unless you are Miss Piggy, which you’re not.) But with only 1 ride on the carousel, I say live it up!

Are you ready? Cause this is my Ganache-a-licious Milkshake! Enjoy!

Tools:

a bowl for ganache

spatula or spoon

Individual Party Mug and Color Cover Ring

Cross Blade

Straw (or 2… like you’re gonna share, Ha!)

Ingredients:

  • 6-8 ounces of Chocolate (use the highest quality that you feel like shelling out for. Grocery store bag o’ chips works great :o)
  • 6-8 Ounces Heavy Cream
  • 2 Large-ish scoops of your favorite vanilla ice cream
  • ½ – ¾ Cups Milk. (whole; 2%; skim; almond etc)
  • Secret Weapon Peanut Butter

(a note on the chocolate) I weigh just about every ingredient that I use. It’s just my way. I believe that Bags of Chocolate Chips at the grocery come in 12 ounce… or sometime 16 ounce sizes. I use the measure ”6-8 ounces” to actually mean, “Half of the Bag”. So look at the bag of chocolate chips and use about half of it. That will get you there. Use the same amount of Cream. Ganache is usually 2 ingredients. Cream and chocolate in equal portions.

  1. Place chocolate in a heat resistant bowl.
  2. Bring Cream to a boil. Don’t let it boil over.
  3. Pour boiling cream over chocolate and let rest for about a minute.
  4. Gently stir with a spatula or large spoon until the thick deep chocolate ganache comes together and is one solid color with no more streaks. Set aside in the refrigerator for 15-20 minutes to cool. If you made ganache yesterday, you can get right on with it now!
  5. Add 2 scoops of your favorite vanilla ice cream to the Party Mug.
  6. Add 2 or 3 or more serving spoons of Chocolate Ganache
  7. Add ½ – ¾ cup milk.
  8. Add Peanut Butter (optional but… y’know “necessary”)
  9. Screw on and tighten the cross blade.
  10. Blend for 10 seconds…
  11. Enjoy!!

I left you extra ganache to share or not with you’re respective others. Trust me when I say, if they know it’s in the fridge… it won’t be for long!

Let me know what you think… or what crazy Milkshakes You’ve made…

Till next Time…

Chef Scott

Hey everyone,

Doesn’t it seem like not too long ago we were singing “No more pencils, no more books, no more teacher’s dirty looks…”? Well, summer is over, and it is officially the 2011-2012 school year!

 

As a tribute to teachers and students everywhere, this week, I’m focusing on APPLES!

 

Sure, an apple a day keeps the doctor away, but an apple a day can also get pretty BORING. That’s why I’m going to show you how you can spice up your regular ol’ pomme into a sweet little treat, with my EASY PEASY APPLESAUCE!

 

The best part? This cost me less than $1!

 

Ingredients:

1 apple, peeled and chopped into small chunks

1/8 cup of water

3/4 tablespoon honey

1/2 tsp cinnamon

 

Throw all of these into your small Bullet cup, blend for about 10 seconds (this varies on how chunky you like it) and in just a moment, you can savor those autumnal flavors that we’ll be delving further into over the coming month! This is a great way to get your kids to incorporate more fruit into their diet as well.

 

Enjoy! And see you next time!

Hey Bulleteers!

I am going to make this post quick, because here in NY, we are in serious panic mode. The entire subway system is being closed down tomorrow in preparation of Hurricane Irene, and parts of the city are already being evacuated. I have to admit, I’m a little scared. But before I start nailing boards to the windows, I want to share with you my final strawberry recipe before the weekend.

STRAWBERRY MOUSSE

Ingredients:

1.5 cups sliced strawberries

1 package of silken style tofu

1/4 cup brown rice syrup or maple syrup

dash almond extract

dash vanilla

 

Directions:

Put all the strawberries into your large Magic Bullet cup and blend until smooth. Then, add the remaining ingredients and process until the mixture is light and creamy.

Transfer the mousse to a glass bowl, cover, and chill for 1 hour.

Yields about 2 cups! Enjoy with a friend!

Hey everyone!

It’s only Wednesday, and already this week is totally topsy-turvy! For one, I (and many other New Yorkers) experienced my first EARTHQUAKE yesterday! It was really minor, but people were still freaking out. I thought I was going crazy for a second! I can’t imagine living somewhere like California where this sort of thing happens frequently.

Anyway, if you’ll remember, this week I’m focusing on STRAWBERRIES, and today I want to provide you with a sweet, end-of-summer treat that will refresh you in these dog days of summer! So let’s get shakin’ and make some….

STRAWBERRY SORBET!!

Ingredients:
1/2 cup granulated sugar
1/2 cup water
2 cups fresh chopped strawberries
1 tbs freshly-squeezed lemon juice
1-1.5 tbs vodka
2 tbs fresh chopped mint

Preparation:
In a small saucepan over medium heat, combine the sugar and water. Stir with a wooden spoon until the mixture comes to a boil, reduce the heat to low, and simmer 5 minutes. Then, remove from heat and cover, let stand about 10 minutes.

Meanwhile, rinse and chop up your strawberries and throw them in your large Magic Bullet cup. Pour in about 1/4 of the sugar water, and blend about 10 seconds, until smooth.

Add this mixture back to the remaining sugar water, and stir in the lemon juice, vodka, and mint.

FYI, the vodka is not so much to make this a boozey sweet treat (though we all know where I stand on those), but because it’s the key to making a soft sorbet. Alcohol doesn’t freeze, so adding it to the sorbet will keep it from getting to hard. You can use other alcohols as well, but vodka is your best bet, because it won’t affect the taste of your sorbet.

Anyway, if you have an ice cream maker, you can move this mixture to it and process according to the manufacturer’s instructions, but don’t fear! I don’t have an ice cream maker, and this is how I do it:

Pour your mixture into a container (the wider the better, as it will freeze faster) and cover and throw into the freezer. When the mixture is semi-solid in a few hours, mash it up with a fork and refreeze. When frozen, put this BACK in your Magic Bullet and process until smooth. Cover and freeze one last time until it’s ready to serve!

Obviously, sine there is a bit of a wait time on this, make it a couple days in advance! Garnish with a mint leave if you’re feeling SUPER fancy!

Enjoy the rest of your week!

~Lizzie