1962… It was the year of the Cuban Missile Crisis, the birth of Jim Carrey, and Western Samoa’s independence (congratulations!). It was also the year that these gingersnaps were born, in the Better Homes & Garden cookbook. They’re still really good: soft and buttery like air, with a pleasantly warming spice flavor.
(Ten points for you if you get that reference.)
If this recipe is retro, it’s retro in a good way, requiring only pantry ingredients that are inexpensive and easy to keep on hand.
A full batch is below, but the Bullet does best when you are making a micro-batch – a third or even a quarter for just ten or fifteen small cookies to pop in the oven.
Adapted from Better Homes & Garden (1962)
Makes 50-60 small cookies
- ¾ cup butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 ¼ cup all-purpose flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground ginger (heaping)
- 1 tsp. ground cinnamon (heaping)
- ½ tsp. ground cloves (heaping)
- Cream butter, brown sugar, molasses, and egg in the Magic Bullet, in batches if necessary.
- Mix flour, baking soda, salt, and spices in large bowl.
- Stir the flour mixture into the molasses mixture.
- Form into small balls by rolling between palms, until about walnut size.
- Roll in granulated sugar and place 2 inches apart on greased cookie sheet.
- Bake at 375 for about 9 minutes for a soft cookie, more for a crisper cookie.
Peanut butter pie is one of my top favorite desserts, ever. It’s so quick and easy to make, too! Oreo cookie crumbs make a chocolatey crust, which is filled with a creamy, lightly sweetened peanut butter filling. The pie is frozen until ready to serve and then topped with crunchy chopped peanuts, drizzled with chocolate syrup and decorated with whipped cream. Make sure you remember to set it out about 30 minutes before you are ready to serve it to allow it to thaw. Otherwise, it will be too hard to eat, which is pure torture!
Peanut Butter Pie
- 2 cups Oreo cookie crumbs
- 3 Tbsp butter, melted
- 6 ounces cream cheese, room temperature
- 1 cup creamy peanut butter, room temperature
- 1 tsp vanilla extract
- ¾ cup confectioners’ sugar
- 1 cup heavy whipping cream
- ½ cup chopped peanuts
- Chocolate syrup
- Whipped cream
- Add the Oreo cookie crumbs and butter to a pie dish and stir with a fork. Press firmly into the pie dish to form a crust.
- Store the crust in the refrigerator until ready to use.
- Add the filling ingredients to a Magic Bullet pitcher and blend together until creamy.
- Pour the filling into the pie crust shell. Cover and place in the freezer for 2 hours.
- Let thaw about 30 minutes before ready to serve.
- Top with chopped peanuts, chocolate and whipped cream just before serving.
I am kind of obsessed with this little donut place in San Francisco.
By the way, is it donut or doughnut? I’ve never known which one is correct. Or maybe it’s both?
Anyway, back to this incredible donut spot. They create different donuts every day from scratch, and I am always surprised with their new ideas. This spicy chocolate donut recipe is my version of their spicy chocolate donuts, so now you can enjoy them homemade, too! They are baked using a mini donut pan, which cuts down on some of the guilt. These chocolate donuts are light and sweet, with a kick of chipotle spice to intrigue your taste buds.
Mini Spiced Chocolate Donuts
- 3/4 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ⅓ cup granulated sugar
- ¼ tsp salt
- ¼ cup milk
- 2 Tbsp plain yogurt
- 1 egg
- 3 Tbsp vegetable oil
- ¼ tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground chipotle powder
- 1 Tbsp butter
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground chipotle powder
- 1/8 tsp chili powder
- Preheat oven to 375 degrees F.
- Add all topping ingredients to a small bowl and mix. Set aside.
- Add all ingredients to a Magic Bullet pitcher or cup and pulse a few times. Use a spatula to scrape the sides in between pulses until mixed well.
- Transfer the batter to a greased mini donut pan and bake for 7 minutes, until firm to touch.
- Cool on a wire rack.
- Melt the butter in a skillet and dip the top of the donuts into the melted butter.
- Immediately dip the top of the donuts into the topping mixture.
Makes 12 mini donuts
One of the many things I like about banana bread is the way it rewards procrastination. Oh, you left a bunch of bananas on the counter until they were overripe and started to attract fruit flies? Usually, this kind of situation would end badly for our hero: you snooze, you lose; the early bird gets the worm; etc. But not with banana bread. No, banana bread rewards our hero with a rich, delicious treat that can only be made once those bananas get a little gross.
Banana Bread Man? Procrastination Man? These are not inspiring….
My typical banana bread is straight Mark Bittman (oh captain, my captain!) and contains a secret ingredient, coconut, which adds a richness and complexity of flavor that can’t be beat. That recipe’s great, but I’d gotten in my head the idea of making a healthier banana bread, and once I saw that Chris Kimball had a version, I knew that it would be good. This one has a secret ingredient, too: plain yogurt. Also, cake flour. Who knew? I also cut down the sugar to ½ cup from 3/4, just for personal flavor preference. The cake flour gives it a nice, light texture and it’s plenty moist without a lot of butter.
The Magic Bullet does a great job of creaming together the wet ingredients, taking the effort level from minimal to zero.
Light Banana Bread
Makes 1 9-inch loaf
- 3 very ripe bananas
- 1/4 cup plain low-fat yogurt
- 1 tsp. vanilla extract
- 3 Tbsp unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour (188 grams)
- 1/2 cup cake flour (63 grams)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- ½ cup sugar (100 grams)
- Nonstick baking spray
- Preheat oven to 350 degrees Fahrenheit.
- Blend wet ingredients (bananas, yogurt, vanilla, butter, eggs) in Magic Bullet.
- Mix dry ingredients (flours, baking powder and soda, salt, sugar) in a bowl, then stir in the blended wet ingredients. Do not overmix.
- Grease loaf pan with spray and add mixed ingredients.
- Bake about 55 minutes, until knife comes out clean when inserted. Let cool for ten minutes and serve.
What I love about these apple muffins is that they are low-fat, and, dare I say, healthy for you?! Instead of butter to make the muffins nice and moist, I use non-fat plain Greek yogurt. My favorite thing about these muffins is the sweet, crunchy streusel topping made of pecans, walnuts, and a pinch of cinnamon and brown sugar. A batch of these muffins prepared on Sunday make a great morning snack for the week. Did you know that you can also freeze them? Put the cooled muffins in a freezer zip lock bag and store for up to 6 weeks in the freezer. When you are ready to eat one, pop it in the oven at 250 degrees F for 10 minutes to thaw!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup canola oil
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- ¾ cup low-fat buttermilk
- 1 Gala apple, peeled, cored and chopped
- ¼ cup chopped pecans
- 2 Tbsp chopped walnuts
- ⅔ cup plus 2 tablespoons packed brown sugar
- ½ tsp ground cinnamon
- Preheat oven to 400 degrees F and line a muffin pan with paper liners.
- In a small bowl, combine the nuts, 2 tbsp brown sugar and cinnamon. Set aside.
- Add the remaining ingredients, except for the apples, to a Magic Bullet cup and blend very well, using a spatula to mix in between pulses.
- Stir in the apples with the spatula.
- Transfer the batter to the muffin pan, filling each mold ¾ full.
- Top with the streusel.
- Bake for 25 minutes, then remove from the oven and let cool 10 minutes.
- Remove from the muffin pan and cool 10 minutes more before serving.
Makes 12 muffins
In college, I basically survived on turtle frapps. Whether it was an exam coming up that I needed to study for, the start of a work shift, or a long night ahead, this was my go-to drink for my caffeine fix!
And now, the day before Thanksgiving, I know you are all in need of an energy boost, too! For those of you who love coffee and have a sweet tooth like me, you are going to love this drink. Brewed coffee is dressed up with chocolate syrup and caramel and topped with whipped cream and pecans for a delicious ice blended treat. Don’t you just love how easy it is to make ice blended drinks at home? If I had discovered how to make them myself back in college, I’d be a lot richer today!
- 1 cup coffee, room temperature
- 1 Tbsp sugar
- 1 cup ice cubes
- 1 cup 2% milk
- 1 Tbsp chocolate syrup, plus more for topping
- 2 Tbsp caramel sauce, plus more for topping
- 1 Tbsp chopped pecans
- Whipped cream for topping
- Drizzle the chocolate syrup and 1 Tbsp caramel sauce around the sides of a glass and place in the freezer for a few minutes to harden.
- Add the ice cubes, milk, iced coffee, chocolate syrup and remaining Tbsp of caramel sauce to a Magic Bullet cup and blend well.
- Pour into the chilled glass and top with whipped cream, chocolate syrup, caramel sauce and chopped pecans.
Makes 1 drink
Heading out for a walk outside to enjoy the leaves turning the brilliant colors of fall? Blend yourself a pumpkin pie smoothie to take on-the-go! Taking the kids trick-or-treating tonight? Enjoy this together before heading out, so you’ll both be less tempted to indulge! Top it with some whipped cream and a dash of cinnamon for an extra special treat.
Pumpkin Pie Smoothie
- 3 Tbsp canned pumpkin purée
- 1/2 cup milk
- 2 ice cubes
- 1/3 cup vanilla yogurt
- 1/2 tsp honey
- 1/4 tsp cinnamon
- Pinch of nutmeg
- Whipped cream, for topping
- Add all ingredients to a Magic Bullet cup and blend.
- Top with whipped cream and cinnamon.
Makes 1 smoothie
I have a thing for mini desserts. Perhaps because they make me feel less guilty? These mini cheesecakes are my latest favorite – have you ever tried something that is both salty and sweet? If you haven’t, it is really addicting. The sprinkled sea salt and caramel on top of these cheesecakes is just heavenly.
I love making these for parties, because they’re not a messy dessert and everyone can just eat them in their hands. You can make them up to 2 days ahead of time and keep them chilled in the refrigerator until ready to serve (you can also freeze them!).
Salted Caramel Cheesecakes
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp butter, melted
- 2/3 cup packed light brown sugar
- 2/3 cup plain yogurt
- 12 ounces light cream cheese, softened
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 eggs
- 10 caramel squares
- 2 Tbsp milk
- Sea salt
- Preheat oven to 300 degrees F.
- Mix graham cracker crumbs and melted butter in a small bowl until all the crumbs are wet.
- Press into a greased muffin pan, then bake for about 7 minutes.
- Add the remaining ingredients to a Magic Bullet cup and blend until well mixed.
- Pour into the pre-baked graham cracker cups and bake for an additional 16 minutes.
- Turn off the oven and let cool with the oven opened for 5 minutes, then remove from the oven.
- Once room temperature, chill in the refrigerator for 2 hours.
- Melt the caramel and add the milk in a double boiler. Stir well.
- Spoon the caramel onto the cheesecakes and top with sea salt.
Makes 10 cheesecakes
These mini pineapple upside-down cakes are a great dessert for a dinner party and make excellent just-because treats! You can make them ahead of time and keep them in the refrigerator until ready to serve (they taste great chilled). I cut down the butter and brown sugar, which usually gives pineapple upside-down cake that glazed appearance, but feel free to add more to the ramekins before adding the pineapple on top for a sweeter cake.
This recipe makes two 4-inch cakes, so make sure to scale up the recipe if you want to make more!
Mini Pineapple Upside-Down Cake
- 1 Tbsp butter, melted
- 2 tsp brown sugar
- 2 unsweetened pineapple slices
- 2 cherries
- 1/4 cup milk
- 1/4 tsp vanilla extract
- 1/3 cup all-purpose flour
- 2 Tbsp sugar
- 1/2 tsp baking powder
- Pinch of salt
- Pinch of nutmeg
- Preheat the oven to 350 degrees F.
- Use some of the melted butter to grease two 4-inch ramekins, then sprinkle 1 tsp of brown sugar in each ramekin.
- Add the pineapple slices to the ramekins on top of the brown sugar, and place the cherries in the middle.
- Add the remaining butter and ingredients to a small Magic Bullet cup and blend, scraping the sides with a spatula.
- Divide the batter between the two ramekins and bake for 18-20 minutes, until a toothpick comes out dry.
Makes 2 mini cakes
If you’re already all over tofu pudding, I apologize for this interruption and you have my permission to go back to playing Farmville or whatever it is you do during your free time. (Does anyone still play Farmville? What is Farmville? These are good questions, for which I do not have an answer.)
But if you aren’t already all over tofu pudding, then I would highly recommend this recipe to you. It sounds a little weird and it isn’t meant to imitate dairy or anything silly like that. Tofu pudding is its own thing: almost flavorless by itself, tofu takes on the taste of whatever else you mix it with, creating a suspension of pure flavor in a rich, luscious pudding. In this case, you get a suspension ofchocolate and peanut butter flavors in a rich pudding texture. If that doesn’t sound good to you, you really should go back to Farmville.
Whatever that is…
The Magic Bullet does a great job of blending everything together in single-serve portions. If you want to make this dish for more people, just do multiple rounds in the Bullet. One of the many advantages of this dish is that none of the ingredients require refrigeration. It is also, depending on the chocolate you use, completely vegan.
Chocolate Peanut Butter Tofu Pudding
- 1/2 package (6 oz) silken soft tofu (important to use silken tofu, not other stuff)
- 3 oz chocolate, dark or milk, melted in the microwave
- 1/4 cup sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
- 1 Tbsp peanut butter
- Boil water, then add sugar to water and continue to boil until dissolved.
- In Magic Bullet large cup, blend together all ingredients.
- Chill at least 45 minutes.