On its own, pure chocolate can be a great treat, but, let’s be honest, it’s rarely a satisfying snack. It’s something you usually enjoy in moderation and usually not in abundance (unless it’s been one of those weeks). Chocolate pudding, on the other hand, satisfies your sweet tooth without putting you into that food coma that so many other indulgent desserts do.

I used a dark chocolate bar as the foundation in this recipe. The brown sugar, vanilla and cocoa powder balance out the bitterness of the dark chocolate to create a creamy, blended and delicious flavor. And don’t worry—you’ll be on board with this recipe whether you’re on Team Dark Chocolate or Team Milk Chocolate!

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Dark Chocolate Pudding

Ingredients

  • 3 oz. dark chocolate
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1 Tbsp butter
  • 1 Tbsp cocoa powder or raw cacao powder
  • 1 Tbsp cornstarch
  • 1/4 cup brown sugar
  • 1 1/4 cup milk
  • 1/4 cup heavy cream
  • Pinch of salt

Instructions

  1. Add chocolate, butter and vanilla to Magic Bullet and set aside (do not blend yet).
  2. Beat two eggs in bowl and set aside.
  3. Combine cocoa, cornstarch, brown sugar, salt, milk and cream in pot and boil for 1 to 2 minutes, whisking frequently.
  4. As soon as mixture thickens, remove it from heat (you don’t want it to cook too long). Add a touch of the heated mixture to the eggs so that they warm gradually and don’t curdle.
  5. Slowly add eggs to chocolate mixture and cook over low heat until simmering. As soon as it begins to simmer, remove from heat. Let cool.
  6. Combine mixture with chocolate, butter and vanilla in Magic Bullet. Blend until creamy.
  7. Add mixture to bowl, cover and refrigerate for at least 3 hours.

Perfect for dessert or a mid-afternoon treat!

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Got a sweet tooth, but don’t feel like indulging too much? Try this refreshing fruit sorbet! It’s so fast and easy to make, you just might make room for dessert every night…

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Fabulously Fast Fruit Sorbet

Ingredients

  • 1 cup of your favorite frozen fruit (we love mixed berries)
  • 2-3 Tbsp water (or fruit juice, or your favorite liqueur, if not serving to the kiddos)
  • Dollop of whipped cream (optional)

Instructions

  1. Add ingredients to the Tall Cup and blend until smooth.
  2. Add more or less liquid to reach your desired consistency.
  3. Serve in your favorite dessert dish.

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Apr
25
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Breakfast Popsicles

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Have you ever thought about eating popsicles for breakfast? I attended a brunch once and, yes, they were in fact serving breakfast popsicles! I thought this was a really cool idea and decided to make them at home for quick grab-and-go breakfast. All you need is yogurt (plain or vanilla), your favorite fruit jam, and your favorite granola.

Most yogurts are too thick alone, so you’ll need to use your Magic Bullet to blend in a little milk. You can also blend the jam with a little yogurt to make it easier to freeze within the popsicle, but this step is not necessary. You do need to mix the granola with some yogurt, however, or it won’t freeze well in the popsicle mold. You can mix everything all together, or try my approach: layer them (granola, jam, yogurt, repeat) to form a beautiful, delicious, melty, gooey breakfast pop.

This is the stuff dreams are made of.

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Breakfast Popsicles

Ingredients

  • 1 cup plain yogurt
  • 2 Tbsp milk
  • 1 cup fruit jam
  • 1 cup granola

Instructions

  1. Add the milk and yogurt to a Magic Bullet cup and blend to create a thinner consistency.
  2. In a small bowl, pour 1/4 cup of yogurt over the granola and stir.
  3. In a separate bowl, combine 1/4 cup with the jam and stir.
  4. Spoon the three layers (yogurt, granola mixture and jam mixture) into 4 popsicle molds and place a stick in the middle before freezing.
  5. Freeze for 5 hours. To remove, run under hot water for a few seconds until the popsicle loosens from the mold.

Makes 4 popsicles.

Apr
21
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Bellini Sorbet

Why should cocktails have all the fun? Sometimes you want to feel fancy for dessert! This recipe uses fresh peaches, sparkling white wine and some sugar to make a refreshing, surprisingly healthy, and delicious sorbet. Raise the class of your next meal by adding this to the menu.

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Bellini Sorbet

Ingredients

  • 2 cups peaches, sliced
  • 1/3-1/2 bottle of sparkling white wine
  • 1/2 cup water
  • 1/3 cup sugar

Instructions

  1. Combine sliced peaches with wine, sugar and water in pot and bring to boil. Boil until sugar has dissolved, then cover and let sit for about an hour, to cool and absorb all the flavors.
  2. Once cooled, add peaches and a good amount of liquid to Magic Bullet cup and blend.
  3. Put mixture in freezer-safe container and freeze. Every hour, for about three to four hours, remove mixture from freezer and stir.

Who would have thought making sorbet could be so fun and simple?

Apr
14
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Pitaya Bowl

Being the mom of three very girly dramatic divas, I can attest that the color of food has a big play on whether they are willing to try certain foods or not. They even have an opinion on the color of the corresponding plate, spoon, bowl, cup, and everything else, for that matter. I love them so much, but, sometimes, it’s hard finding ways to make things appealing to those big, princess eyes of theirs.

Recently, all the rave has been over acai and pitaya bowls. If you aren’t familiar with them, it’s basically a rich, antioxidant fruit blended into a thick smoothie topped with granola, fruit, and honey. It’s highly addicting! Pitaya, also known as dragon fruit, can be bright pink in color, which, to the eye of a 3-year-old tiara wearer, is amazing! This recipe can be an easy-to-make smoothie or turned into a bowl topped with granola, honey, and bananas.

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Pitaya Bowl

Ingredients

  • ½ cup coconut milk (more if needed to thin out)
  • 1 pitaya smoothie pack (found at local grocer store/health food store)
  • ½ frozen banana
  • ½ cup frozen pineapple

Toppings – optional

  • ½ banana, sliced
  • granola
  • honey

Instructions 

  1. In your Magic Bullet, add all of your smoothie ingredients. Blend until bright, pink, and creamy!
  2. Pour in a cup and sip away, or top with desired toppings and eat with a spoon.

Enjoy!

Chocolate and banana go so well together, it’s sort of bizarre that banana peels aren’t made of chocolate. Wouldn’t that be beautiful?!

Well, luckily for us all, with just 3 ingredients and your trusty Magic Bullet, you can make this delicious chocolate banana dessert in no time. It’s a simple frozen yogurt that uses only a frozen banana, a little yogurt, and a touch of cocoa powder, and it’s really, really tasty. It sounds too good to be true, but it is! All natural and so easy… Need more convincing? It’s got no added sugar! A satisfying and healthy snack or dessert for you and everyone you know.

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Chocolate Banana Frozen Yogurt

Ingredients

  • 1/3 cup low-fat or fat-free plain or Greek yogurt
  • 1 frozen banana
  • 1 tsp. cocoa powder

Instructions

  1. Freeze banana overnight prior to preparation. Cut into slices and freeze in a plastic bag, and once frozen, add your frozen banana to your Magic Bullet. Blend until slightly creamy.
  2. Add cocoa powder and yogurt to banana mixture. Blend until creamy.
  3. Enjoy as is or put in the freezer for an hour or so to harden. Mine was creamy and delicious and I couldn’t wait!

Caution: May cause you to forget the names of your local fro-yo shops.

Mar
24
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Blender Muffins

Muffins are always my go-to after school snack, especially when there are ripe bananas on the counter needing to be used! I love the idea of blender muffins because throwing everything into one container and having a machine do all the work for me sounds like the best idea. You never really know how crazy things might get when those kids walk through the door from school. One thing you can guarantee is that they are always hungry!

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Blender Muffins

Ingredients

  • 1 cup old fashioned oats
  • 1 ½ bananas, ripe
  • 2 Tbsp plain Greek yogurt
  • 3 Tbsp coconut sugar, or brown sugar
  • 1 egg
  • 1 Tbsp honey
  • 1 tsp. vanilla
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • dash of salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½-3/4 cup chocolate chips or raw cacao nibs

Ingredients

  1. Preheat oven to 350 degrees.
  2. Throw all of the ingredients into the Magic Bullet Blender, except chocolate chips, and blend until the bananas are pureed and the mixture is creamy.
  3. Grease a mini muffin tin.
  4. Add chocolate chips to Magic Bullet cup, stir in the chips with a spoon, then pour the batter into the muffin tin.
  5. Bake at 350 degrees for 13-15 minutes, or until cooked all the way through.
  6. Top with a smear of peanut butter and honey, and enjoy!
Dec
31
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German Pancake

For those who are unfamiliar, a German pancake is a delicious pastry pancake that’s thin, light and delicate, and works well as either a breakfast or dessert treat. It’s extremely easy to prepare with the help of the Magic Bullet, and yields a whole lot of pancake, thanks to how much the dish grows in the oven (it’s fun to watch!) A great substitute for the traditional pancake, and perfect for that New Year’s Day hangover. You’re welcome.

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German Pancake

Ingredients

  • 3 eggs
  • 1 1/2 Tbsp sugar
  • 2 tsp. vanilla
  • 3/4 cup milk or milk alternative, like almond, cashew, or coconut milk
  • 1 Tbsp butter, melted
  • 2 Tbsp butter, room temperature
  • 3/4 cup flour
  • Pinch of salt

Instructions

  1. Combine eggs, sugar, vanilla, milk, melted butter, flour and salt Magic Bullet and blend.
  2. Melt 2 Tbsp of butter in frying pan.
  3. Add batter to heated frying pan and let sit for 15 to 20 seconds to cook the edges.
  4. Place frying pan in oven at 400 degrees for about 20 minutes, or until pancake is cooked through.

Seriously, how weird does that thing look? So fun to make and more fun to eat!

Dec
22
0

Pecan Nice Cream

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Would you believe me if I told you healthy ice cream low in calories, fat and sugar that tasted completely delicious actually exists?

It sounds too good to be true, but I promise it’s real! Blended frozen bananas mixed with any flavoring of your choice is the best and healthiest ice cream ever! If you’re thinking it’ll just taste like blended frozen bananas, don’t worry. When you freeze the bananas, the flavor is less strong, so with the added flavorings, you can’t really taste the banana anymore. You won’t believe me until you try it, so try this pecan banana NICE cream! I call it nice cream because it is nice to your body. No unhealthy fats here! Add your favorite toppings once you blend it up. You have to eat it fast because it melts quickly!

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Pecan Nice Cream

Ingredients

  • 3 bananas, chopped and frozen
  • 1/4 cup milk or milk alternative (almond, coconut, soy, or rice milk)
  • 1 Tbsp maple syrup
  • 1/4 cup chopped pecans

Instructions

  1. Add the bananas, milk and maple syrup to a Magic Bullet cup and blend until smooth. Push down with a spatula in between pulses on your Magic Bullet.
  2. Once smooth, add the chopped pecans and pulse a few times to mix them in.
  3. Serve and enjoy immediately.

Makes 2 cups

Dec
15
0

Vegan Pumpkin Pie

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Every time I make this pumpkin pie, nobody knows tofu is the secret ingredient until I say it. People are always surprised by the tofu, but it actually makes a mean pumpkin pie!

Instead of adding evaporated milk or cream, I use tofu to make this pumpkin pie vegan. The tofu and pumpkin blend together nicely with the spices to give you a creamy pumpkin pie filling. And it becomes totally soft, creamy and delicious after baking it in the oven! It will make your home smell so good, too, definitely an added bonus!

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Vegan Pumpkin Pie

Ingredients

  • 1 16 oz can 100% pumpkin puree
  • 1 8 oz package silken tofu
  • 1/2 cup brown sugar
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. allspice
  • 1/2 tsp. salt
  • 1 9-inch unbaked pie shell

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Add the pumpkin, tofu, sugar, spices and salt to a Magic Bullet pitcher and blend until smooth and creamy.
  3. Fill the pie shell with the pumpkin filling and bake in the oven for 12 minutes.
  4. Lower the heat to 350 degrees, then bake for 40 minutes.
  5. Remove from the oven and cool before serving.

Makes 1 9-inch pie