Every now and then, my hoarding tendencies show up and one of those times is during Girl Scout cookie season. Usually, I pick up a box or two or four, but this year, I bought six boxes. And then my boyfriend bought six boxes. And then my sister bought six boxes and shipped them to me…
So now, I have 18 boxes of (mostly) Thin Mints. And I’ve eaten a lot, but I also stuck some in the freezer for the inevitable winter sans supplier.
The other day I had a craving for some Thin Mint goodness, but wanted to mix it up a little, so I adapted this recipe from Shutterbean for a Milk and Cookie Smoothie.
Thin Mint Cookie Smoothie
Makes about two smoothies
- 1 cup whole milk
- 1 cup ice cubes
- 1 frozen banana, peeled & sliced
- 1/2 cup cookies (I obvi used Thin Mints)
- 1/4 cup peanut butter
- 2 tablespoons agave
Ready for the next step? It’s real easy.
- Throw all said ingredients into your Magic Bullet.
- Pulse until it’s reached your desired consistency.
I like mine thick and a little chunky, so I didn’t blend too long.
Pop a cookie on the top–as an extra treat–and enjoy!
I LOVE mini cupcakes because I don’t feel guilty after eating one versus eating a whole regular-sized cupcake! They are the perfect little treats if you’re watching your figure, but loveee dessert! These little cupcakes are packed with rich chocolately flavor and a burst of refreshing mint. Let the Magic Bullet do all of the work of mixing together the batter. It whips up chocolate cupcake batter in almost no time, so you can spend your time doing the fun stuff – decorating!
Mini Mint Chocolate Cupcakes
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp vanilla extract
- 1/2 tsp vinegar
- 1/2 cup butter, room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 tsp mint extract
- Milk as needed
- Dark chocolate and fresh mint for garnish
- Preheat oven to 350 degrees F.
- Add vegetable oil, water, vanilla and vinegar to a Magic Bullet cup.
- Add the remaining dry ingredients on top of the wet ingredients, and pulse several times until you get a well mixed batter.
- Add 2 tbsp of batter into mini paper cupcake liners and set on a baking sheet.
- Bake for 10 minutes, then remove from oven.
- To make the mint frosting, add butter and confectioners’ sugar to a standalone mixer fitted with whisk attachment and cream together.
- Add the mint extract and milk 1 tbsp at a time until you reach the desired consistency.
- Once cooled, frost the cupcakes and use a vegetable peeler to shave dark chocolate over the top. Decorate with fresh mint.
Makes 8 mini cupcakes
Summer has been a strange thing here in NYC lately. But I guess weather everywhere is feeling a little like a teenager–non-committal, moody, unpredictable. So for those incredibly humid and hot days, I’ve made some fruit popsicles out of fruit that I had on hand before they could go bad because of said indecisive weather conditions.
I used this recipe from Desserts for Breakfast‘s blog(Aptly named, I might say since I did indeed have one for breakfast this weekend.)
Berry Lime Coconut Popsicles
makes about 8 medium-sized ice pops
- 8 oz mixed berries (raspberries, blackberries, strawberries, etc.)
- juice of 1 lime, freshly squeezed
- 3½ tbsp sugar
- 16 oz Greek yogurt
- 1/2 cup + 2 tbsp coconut milk (with cream)
- big pinch of salt
- Smash the berries, lime juice and one tablespoon of sugar together.
- I didn’t put this in the Magic Bullet because I still wanted to have chunks of berry in the popsicles.
- Let sit while you do the next step.
- In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
- In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
- Don’t mix too much–you want to see streaks so your popsicles are pretty.
- Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
- Let them freeze solid–about four hours or overnight.
When you want to eat them, just run them under a little warm water and they should pop right out of the mold!
I used small plastic cups because my old roommate has my popsicle molds and necessity is the mother of invention, so there. Also–it worked great! So if you think you have to get fancy molds, that’s just not the case!
I discovered my new favorite way to eat raspberries: raspberry sorbet! It is so much easier to make than I thought and it is the perfect summertime treat. All you need is fresh raspberries, ice, lemon (optional) and a Magic Bullet! I love how quick this raspberry sorbet recipe is to prepare, especially if you already have ice ready to go in your freezer. I am usually more of an ice cream person rather than a sorbet person, but I can’t get enough of this healthy dessert. How long is “quick” you ask? Under 3 minutes. Don’t believe me? Go ahead, try it yourself!
- 1 cup organic raspberries
- 2 cups ice
- ½ tsp lemon juice (optional)
- 2 tbsp sugar
- Mint, for garnish
- Add raspberries, ice, lemon juice and sugar to a Magic Bullet cup and blend well.
- Serve immediately, or store in an airtight container in the freezer. Soften prior to serving (may need to re-blend).
- Top with mint for garnish.
Makes ~2 cups
So, you may or may not have heard of this. It’s a thing called Eton Mess. If you’ve heard of it, you’ve probably eaten it. And you’re probably scoffing, like, who hasn’t heard of eton mess? It’s the easiest, most lazy-person dessert ever. If you haven’t heard of it, you’re probably all, uhhh, it doesn’t sound very good? Listen close.
Crunchy, airy, super sweet meringues, that you can totally buy at the store, plus sweet and tart fruit and all its juicy-juiceness, plus super soft, barely sweet, cloud-like whipped cream, that yeah, you totally just whipped up, NBD. All of it. On a big ol’ spoon. In your big ol’ mouth. (Sorry. I didn’t mean to say you had a big mouth. But that’s just how it went for me. I’m projecting).
Point is, go ahead and make this. Your friends will thank you. And love you. And think you’re super fancy.
- 12 meringues
- 1/2 cup heavy whipping cream (or more, if you like)
- 1 peach, chopped into bite-size bits + 1/4 cup raspberries
- 2 tbsp sugar
Combine raspberries and peaches with 1 tbsp sugar in a bowl, and half mash half mix them together. Set aside. Combine the heavy cream plus the remaining tbsp of sugar in the short cup with the flat blade attached. Blend until whipped cream appears!
In four bowls or jars (or one big ol trifle dish if you have one), crumble up 1/2 the meringues. Scoop on some whipped cream, and top with fruit mixture. Repeat layers one more time. Eat immediately, this dessert doesn’t keep!
I have a confession to make – I LOVEEEE brownies. I make them every week. No joke! I know, I try hard to eat healthy, but I just can’t resist a fudgy, chocolately brownie. What I can resist even less is a brownie with pecans – MMMM! Avoid the mess and work of cutting your brownies and pour the batter into a greased muffin pan. The result: these adorable single serving brownie cups. Don’t forget the milk!
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tbsp canola oil
- 2/3 cup white sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp vanilla extract
- 3/4 cup unbleached all-purpose flour
- 2 tbsp milk
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F.
- Add melted butter, canola oil, egg, sugar, cocoa powder, salt, baking powder, flour, vanilla, and milk to a Magic Bullet cup (in that order!) and blend until you get a creamy batter.
- Use a spoon to scoop batter out and fill a greased muffin pan to the halfway mark.
- Sprinkle pecans on top and bake for 15-20 minutes (a toothpick will come out clean when done).
- Bake longer for a more cakey, dry brownie, and shorter for a more fudgy brownie.
Makes 6 brownie cups
What does your typical morning routine look like? Get out of bed, crawl to the kitchen to turn the coffee pot on, eat a few bites of cereal, get dressed, brush your teeth, grab your coffee and go? Well, that’s what mine looks like! I never have time to make myself a nice breakfast. The other day, I was craving some blueberry muffins, so I made these mini blueberry muffins. Aren’t they just so cute? The best part is, they only took 15 minutes to make. I’m not kidding. I tossed all of the ingredients into my Magic Bullet while the toaster oven was heating up for 5 minutes, then poured the batter in the mini muffin liners and popped them into the oven to bake for 10 minutes. These are so quick and easy, they would fit into anyone’s morning routine! Enjoy!
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk
- 2 tbsp sour cream
- 1 cup fresh organic blueberries
- Add all ingredients to a Magic Bullet cup, starting with the liquid ingredients first.
- Blend all ingredients well.
- Pour into mini muffin liners sitting on a baking tray.
- Bake at 375 degrees F for 10 minutes, until tops are set and slightly golden.
Makes 18 mini muffins
Dudes. Let’s talk about fruits. In specific, let’s go ahead and talk about fruit sauces. Y’know, the ones that usually basically look like purple glop and are overly sweet and don’t much resemble the fruit they came from. Those ones. Let’s go ahead and say we’ll never eat another one of those again. Not on a cheesecake or a scoop of ice cream or anything.
Instead, let’s all eat this sauce. Because it’s the best sauce. Because it’s a little sweet, but it’s mostly tart, and it’s so bright red, and it tastes like the fruit it is, only, you know, even better. Oh yeah, and also, it takes, like, ten seconds to make.
Go ahead. Do it.
- 1/2 cup (ish? make as much as you want, honestly) fresh raspberries (or strawberries or blackberries or boysenberries…)
- Juice of 1/2 a lemon or lime
- 2 tbsp sugar
Blend. Strain through a mesh sieve if you’re not into seeds. Don’t if you’re lazy. Drizzle that sweet-tart gold all over, well, everything. But especially cake, and whipped cream, and ice cream, and cheesecake.. and.. well, yeah.
I am a sucker for sweets in the mornings. Muffins in particular are something I could never turn down if offered! I remember the first time I discovered how many calories were in one single muffin that I bought from a grocery store – I was completely shocked! Now, when I make them at home I try to cut down on the sugar and butter. Whenever I bake anything with bananas, I seem to always want to use walnuts in the recipe – so for this recipe, I added walnuts on top. They add great flavor, great health benefits, and a little crunch!
- 1 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- Add the banana, oil and egg to a Magic Bullet pitcher. Blend for about 10 seconds.
- Add the sugar, salt and cocoa powder and blend.
- In a small bowl, whisk together the flours and baking powder.
- Add half of the flour mixture, blend, then add the other half and blend until smooth.
- Stir in the chocolate chips by hand.
- Pour into a greased or paper-lined muffin pan and top with walnuts.
- Bake for 30 minutes it large, 20 minutes if small. Check with a toothpick if done before removing from the oven (toothpick should come out clean!).
Makes 5 large muffins, or 12 regular muffins
What’s more delicious than a frozen, chocolate-covered banana on a hot summer day?
Nothing. The answer is nothing.
And not only is it delicious, it’s nutritious, too! Make your own all-natural chocolate sauce with a little cacao powder, coconut oil, and agave or other sweetener of your choice, blend it all up in the Magic Bullet, and get to dipping your frozen bananas. It really couldn’t be any easier.
But to make it even easier, we’ve included a the Edgy Veg’s how-to video. Watch it and then make it. NOW, it couldn’t be any easier.
And remember: There’s always money in the banana stand.