Nov
6
4

Chocolate Mousse

The season of indulgence is upon us! From gravy boats to pumpkin pies, ’tis the season of great eats! But that doesn’t mean you have to spend hours in the kitchen slaving away at luscious meals and decadent desserts. With the Magic Bullet, all you need is 10 seconds or less and you’ve got beautiful, tasty desserts and more!

Try this quick and easy recipe for Chocolate Mousse and let us know how you like it!

chocolate mousse

Chocolate Mousse

Ingredients

  • 1/4 cup heavy cream
  • 2 tbs. chocolate syrup

Preparation

First … Add the ingredients to the Short Cup and blend until smooth. Then… serve.

Serving Suggestion

Using the Flat Blade, grind a few chocolate chips up in theShort Cup. Twist on a Shaker/Steamer Top and sprinkle a little on the top of your chocolate mousse. You can also whip some cream and add a dollop to the top of each serving of chocolate mousse.
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Aren’t you excited fall is here?! Yesterday I went to the grocery store and found PUMPKINS! When pumpkins hit the grocery stores, fall is official. Let the pumpkin treats begin! Here is my first one for you – Spiced Chocolate Chip Pumpkin Muffins. These moist pumpkin muffins are spiced with cinnamon and ginger. I added chocolate chips and walnuts, but you can add other nuts or just enjoy them plain. They aren’t too sweet, so they go great with morning coffee or afternoon tea. Warning: these are highly addicting!!!

What is your fall bucket list? Here is mine:

1) Buy some cute new boots … and sweaters … and jeans … and scarves!

2) Experiment with baking and cooking new pumpkin recipes until I never want to hear the word “pumpkin” again

3) Pumpkin patch & carving (I haven’t done that since I was little!)

4) Go for a Fall hike

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Spiced Chocolate Chip Pumpkin Muffins

Ingredients

  • 1 can organic pumpkin (or 1 1/2 cups pumpkin purée)
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 5 tbsp butter, melted
  • 1/4 cup milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tbsp cinnamon
  • 1 tsp all-spice (optional)
  • 1/2 tbsp ground ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add pumpkin, eggs, sour cream, sugars, and butter to a Magic Bullet pitcher and blend well.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and spices.
  4. Stir in the dry ingredients to the pumpkin batter a little at a time, then add the milk.
  5. Stir in the chocolate chips and walnuts.
  6. Spoon the batter into a greased muffin pan.
  7. Bake for 30 minutes, until a toothpick comes out clean.
  8. Remove from oven and sprinkle with cinnamon sugar. Let cool 5 minutes, then transfer to a wire cooling rack.

Makes 16 muffins

Oct
16
0

Mango Lassi Popsicles

Whenever I go get Indian food, I always treat myself to a Mango Lassi. And thanks to this Desserts for Breakfast recipe, I can have a Mango Lassi any time I want. That my friends, makes me real happy. Happy happy mango lassie.

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Mango Lassi Popsicles

makes 6-12 popsicles depending on your molds

Ingredients

  • 2 cups ripe mango, chopped
  • 1 1/2 cups Greek yogurt
  • 1/2 cup milk
  • 2 Tbsp sugar
  • big pinch of ground cardamom
  • big pinch of salt

Instructions

  1. Peel your mango, chop it up into large chunks and put all your ingredients into the Magic Bullet. I had to do this in two parts so that it wouldn’t be too full.
  2. Blend! Once everything is well mixed, you can pour it into your popsicle molds.
  3. I improvised with small plastic cups and poured the mixture in and let it freeze for about an hour and then stuck my popsicle sticks in the middle. Let them freeze solid around 4 hours or overnight.
  4. Then, when you have a craving for something fruity and delicious and slightly exotic, run your popsicle mold under some warm water, pop it out and thank yourself for trying out this recipe!

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One of my first jobs in high school was at Cold Stone Creamery serving up ice cream. I actually gained 15 pounds after working there for a year! It took me an entire summer of working out and banning ice cream from my diet all together to drop the weight.

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Now whenever I crave ice cream, I look for healthier alternatives to satisfy my sweet cravings instead. This banana peanut butter ice cream always does the trick! The consistency is very similar to ice cream and tastes great! I love adding a few extra toppings, like nuts or some chocolate, to make it even tastier. The best part is that unlike homemade ice cream recipes, it only requires two main ingredients and is really quick to make (especially if your bananas are already frozen!)

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Banana Peanut Butter Ice Cream

Ingredients

  • 2 frozen peeled bananas
  • 2 tbsp peanut butter
  • Toppings (optional)

Instructions

  1. Freeze two peeled bananas for at least 2 hours.
  2. Chop the frozen bananas into bite-sized pieces.
  3. Add the chopped bananas and peanut butter to a Magic Bullet cup and blend up until smooth and creamy.
  4. Serve immediately or freeze for a firmer consistency.
  5. Top with your favorite toppings!

Makes ~2 cups ice cream

mint-smoothie

I love smoothies. I drink them almost every day. Last weekend at the grocery store, I walked by some mint and impulsively bought it because it smelled so good, but I realized I had way too much of it once I got home. Instead of making my usual berry smoothie for lunch, I decided to experiment with mint and chocolate in a smoothie. Yes, the chocolate chips add on a few more calories, but in this smoothie, it’s worth it! It tastes like a mint chocolate chip milk shake! Just add a banana, ice, yogurt, milk, cocoa, chocolate chips and mint to a Magic Bullet cup and blend up this refreshing treat!

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Mint Chocolate Chip Smoothie

Ingredients

  • 1 cup ice cubes
  • 1 banana
  • 1/4 cup fresh mint leaves
  • 2 tbsp cocoa powder
  • 1/4 cup milk
  • 1/3 cup non-fat plain yogurt
  • 2 tbsp semi-sweet chocolate chips

Instructions

  1. Add all ingredients to a Magic Bullet cup and pulse several times until blended.

Makes 2 smoothies

Sep
30
0

Healthy Banana Bread

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Do you know what the best use of old bananas is? Banana bread, of course! This recipe uses some whole wheat flour in place of all-purpose flour for extra fiber and walnuts for healthy omega-3 fatty acids. It is perfectly moist and great for breakfast or snacktime! The Magic Bullet makes this recipe quick and easy – just load up the large blender cup with the ingredients and pulse until you get a nice chunky batter. I love banana bread served warm with a glass of milk – yum!

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Healthy Banana Bread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup unsweetened applesauce (can sub. sour cream)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 tbsp milk
  • 2 over-ripened bananas
  • 1/2 cup walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. In a separate bowl, whisk together flours, baking soda, salt, and cinnamon.
  3. Add butter, applesauce (or sour cream), eggs, and vanilla to a Magic Bullet blender cup.
  4. Add half of the dry ingredients to the blender cup, cover and pulse.
  5. Add the remaining dry ingredients and the milk and pulse until well blended.
  6. Mash the bananas in a bowl and gently mix into the batter with a spoon.
  7. Grease a 9×5 inch loaf pan and pour in the batter.
  8. Bake for 55 minutes, then remove from the oven and cool for 30 minutes.
  9. Loosen with a knife and remove from the pan to finish cooling.

Makes 1 loaf

Sep
25
0

Thin Mint Smoothie

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.

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Thin Mint Cookie Smoothie

Makes about two smoothies

Ingredients

  • 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

Instructions

Ready for the next step? It’s real easy.

  1. Throw all said ingredients into your Magic Bullet.
  2. 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!

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mintcupcakes

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!

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Mini Mint Chocolate Cupcakes

Ingredients

  • 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
Frosting
  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add vegetable oil, water, vanilla and vinegar to a Magic Bullet cup.
  3. Add the remaining dry ingredients on top of the wet ingredients, and pulse several times until you get a well mixed batter.
  4. Add 2 tbsp of batter into mini paper cupcake liners and set on a baking sheet.
  5. Bake for 10 minutes, then remove from oven.
  6. To make the mint frosting, add butter and confectioners’ sugar to a standalone mixer fitted with whisk attachment and cream together.
  7. Add the mint extract and milk 1 tbsp at a time until you reach the desired consistency.
  8. 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.)

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Berry Lime Coconut Popsicles

makes about 8 medium-sized ice pops

Ingredients

  • 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

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Instructions

  1. 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.
  2. Let sit while you do the next step.
  3. In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
  4. In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
  5. Don’t mix too much–you want to see streaks so your popsicles are pretty.
  6. Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
  7. 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!

Enjoy!

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Sep
9
0

Raspberry Sorbet

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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!

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Raspberry Sorbet

Ingredients

  • 1 cup organic raspberries
  • 2 cups ice
  • ½ tsp lemon juice (optional)
  • 2 tbsp sugar
  • Mint, for garnish

Instructions

  1. Add raspberries, ice, lemon juice and sugar to a Magic Bullet cup and blend well.
  2. Serve immediately, or store in an airtight container in the freezer. Soften prior to serving (may need to re-blend).
  3. Top with mint for garnish.

Makes ~2 cups