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This one’s a crowd-pleaser. With the exception of folks with food allergies, there is literally no one who won’t like this treat. Peanut butter, chocolate, graham crackers… what more could you want? It’s incredibly easy to make. Just be careful not to munch away too many of the ingredients while cooking it.

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Chocolate Peanut Butter Graham Bar Recipe

Ingredients

  • 1 cup ground graham crackers (about 8 full crackers)
  • 3/4 cup peanut butter
  • 3/4 cup semisweet chocolate chips
  • 1 cup sugar
  • 8 tbsp. butter (one stick)

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Instructions

  1. Add sugar to Magic Bullet and blend to powder.
  2. Break up graham crackers and add to Magic Bullet. Blend to powder.
  3. Melt butter and combine with powdered sugar, graham cracker crumbs and peanut butter in a mixing bowl. Mix until smooth.
  4. Add evenly to an ungreased container.
  5. Melt chocolate chips in microwave.
  6. Spread melted chocolate over peanut butter and graham cracker mixture.
  7. Let cool in refrigerator for 1.5 hours.

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It’s best served whenever, wherever, however. It’s always best.

 

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Having 3 kids under the age of 6 can make mornings really crazy, which is why I am loving overnight breakfast! It makes things so much easier to have something to grab that is all ready! This dish is perfect because it’s loaded with energy, which is all something tired mamas are lacking in the morning. Not only that it also has great protein and fiber! Do yourself a favor and get some Chia seeds asap and make this dish!

Overnight Strawberry Chia Seed Pudding Recipe

Ingredients

  • 4 large strawberries
  • 1 cup vanilla greek yogurt
  • ¼ tsp. almond extract
  • ¾ cup chia seeds
  • ½ cup milk of choice

Instructions

  1. In the Magic Bullet Blender, add the strawberries, yogurt, milk, and almond extract.
  2. Pour into a bowl and fold in chia seeds.
  3. Add pudding to 2-4 mini bowls. Cover and store overnight.
  4. Enjoy first thing in the morning. If the pudding is too thick, you can stir in a little more milk to thin it.

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This St. Patrick’s Day, wow your friends with this mint chocolate chip cheesecake dip! No baking required, and minimal clean-up necessary to make this festive dip or dessert. All you need is cream cheese, powdered sugar, peppermint extract, green food coloring, and mini chocolate chips. I like to serve this mint chip cheesecake dip with graham crackers, but you can also serve it with bars of chocolate – yum! Every bite tastes like a mint chip cheesecake.

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Mint Chip Cheesecake Dip Recipe

Ingredients

  • 4 oz cream cheese, room temperature
  • 2 tbsp powdered sugar
  • 1/4 tsp peppermint extract
  • A few drops of green food coloring
  • Mini chocolate chips

Instructions

  1. Add the cream cheese, powdered sugar, peppermint extract and food coloring to a Magic Bullet cup and blend until smooth and a nice minty green color.
  2. Transfer to a bowl filled with mini chocolate chips, and shape into a circle.
  3. Serve with graham crackers or bars of chocolate.

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Makes 1/2 cup

 

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Ice cream without the cream? Thank you Magic Bullet! This peanut butter, banana and honey ice cream is simple and delicious. You’ll fool everyone into thinking you scooped it right out of a container!

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Peanut Butter, Banana and Honey Ice Cream Recipe

Ingredients

  • 1 1/2 bananas (chopped and frozen)
  • 3 tbsp. peanut butter
  • 2 tsp. honey

Instructions

  1. Add frozen banana slices to Magic Bullet and blend until smooth.
  2. Combine banana mixture with remaining ingredients and blend.

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You’ll never want store-bought again!

 

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Red velvet cupcakes are my weakness. Especially with cream cheese frosting. February is the perfect month to bake red velvet cupcakes in order to celebrate Valentine’s Day. This year, I give you a healthier version, using fresh beets in this cupcake recipe. The beets give the cupcakes a beautiful, natural color and moist texture. We don’t need to use any artificial food dyes or a lot of butter in this recipe, which makes it much healthier! Go ahead and eat your heart out.
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Red Velvet Beet Cupcake Recipe

Ingredients

  • 2 beets, boiled, peeled and chopped
  • ⅔ cup nonfat buttermilk
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ¼ cup canola oil
  • ¼ cup butter, softened
  • 2 large eggs

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Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with liners.
  3. Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
  4. Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
  5. Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
  6. Fill the liners 3/4 full and bake for 18 minutes.

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Makes 1 dozen cupcakes

 

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Peanut butter is delicious, and muffins are a wonderful treat. It was only a matter of time before we combined the two. This peanut butter muffin recipe is easy and super tasty. It’s a great balance of flavors that isn’t too rich, but filling enough to leave you satisfied.

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Peanut Butter Muffin Recipe

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup sugar
  • 3/4 cup flour
  • 1 egg
  • 1/2 cup low-fat milk
  • 1/2 tsp. salt
  • 1/2 tbsp. baking powder

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Instructions

  1. Combine peanut butter, milk, egg and baking powder in Magic Bullet and blend.
  2. Gradually blend in flour until thoroughly combined.
  3. Add to slightly oiled cupcake tray and cook at 350 degrees for 12 to 15 minutes.
  4. Top it off with a few dabs of your favorite jam or jelly to give it a sweet kick!

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I’ve been making these cupcakes for my kiddos for a while now, and they just love them! These desserts have the right amount of sweetness where no sugary frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potatoes after making these muffins, then save them to add into your next banana bread recipe!

 

Dairy-Free Sweet Potato Cupcake Recipe

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1.5 cups white whole wheat flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 3/4tsp. baking soda
  • 1 cup non dairy milk + 1 tsp. vinegar, mixed
  • 1/3 cup melted coconut oil, cooled
  • 1/2 cup pure cane sugar
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla

 

Instructions

  1. Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
  2. Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
  3. In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
  4. In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
  5. Preheat oven to 350 degrees.
  6. Scoop batter into prepared muffin tins and bake for 22-27 minutes.
  7. Let cool, then sprinkle with powdered sugar if desired.

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These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy recipes because it still tastes like a satisfying dessert! It’s made with creamy peanut butter and applesauce, instead of butter, to give it a soft texture. Oats and quinoa add healthy doses of protein and iron to these cookies. You won’t be disappointed! My whole family loves these.

Chocolate Chip Quinoa Cookie Recipe

Ingredients

  • 1/2 cup cooked quinoa
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/4 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup sour cream
  • 1/2 cup semisweet chocolate chips

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Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
  3. Stir in the chocolate chips by hand.
  4. Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.

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Makes 12 cookies

 

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Almond Muffins

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Almonds are magical! They’re healthy, rich, tasty, and extremely versatile! Enjoy them either on their own or as a tasty topper. And, with the Magic Bullet’s help, you can ground almonds up into a useful gluten-free flour. This recipe mixes almond grounds into a delicious muffin that’ll satisfy any sweet tooth!

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Almond Muffin Recipe

Ingredients
  • 1/2 cup almonds
  • 1/2 tsp. almond extract
  • 1 1/2 cup flour
  • 3/4 cup milk
  • 1/4 tsp. cinnamon
  • 1/3 cup Oil
  • 1/3 cup sugar
  • 3 tsp. baking powder
  • Pinch of salt

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Instructions
  1. Blend almonds in Magic Bullet.
  2. In mixing bowl, whisk together egg, almond extract, oil and milk.
  3. Combine mixture with ground almonds, flour, sugar, cinnamon, baking powder and salt.
  4. Add mixture to oiled cupcake tin and bake at 390 degrees for 15 minutes.

There’s nothing like a homemade muffin!

 

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Looking for a new low-fat, healthy dessert to try this Fall? You’re going to love this pumpkin “nice cream!” What do I mean by “nice cream?” If you haven’t heard about nice cream yet, you are in for a treat. It’s basically ice cream without the fat and calories. Whhhaaat?? Yes, it’s true! The secret is frozen bananas. Frozen bananas add an amazing ice cream-like texture without bringing an overpowering banana flavor to the dessert. Combine frozen bananas with anything, like pumpkin puree, to make your favorite ice cream into nice cream!

You can enjoy this treat right away, or pop it in the freezer for later (just thaw about 20 minutes before you want to eat it).

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Pumpkin “Nice Cream” Recipe

Ingredients

  • 1/2 cup organic pumpkin puree
  • 2 bananas, frozen
  • 1/4 tsp pumpkin pie spice (optional)
  • Chopped pecans for topping
  • Milk, as needed

 

Instructions

  1. Add the pumpkin puree, frozen bananas, and spice to a Magic Bullet cup and blend. Add milk as needed, start will less, if too much milk is added the end result will be too runny.
  2. Top with chopped pecans.

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Makes ~1 cup