Blueberry Handpies

Because who needs plates anyway?

These are great when you have guests over and you don’t want to deal with cleaning forks AND plates. Bake these and then everyone can have their own slice of pie without the mess.

These also make great breakfast pastries with your morning coffee. Pies aren’t just for dessert anymore.

I found this recipe, beautifully photographed and styled on Camille Styles. Oh, to have a whole legion of contributors, photographers, and bloggers at your disposal. One day. One day.

Blueberry Hand Pies


  • 1 recipe for 9-inch pie dough (store bought or homemade)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups fresh blueberries
  • 1 egg yolk + 1 tablespoon, for egg wash
  • Heavy sprinkle of crystal sugar, for garnish


1. In your bullet, mix together the sugar, cornstarch, cinnamon and lemon zest; Set aside.

2. In separate bowl, coat the blueberries with lemon juice. Sprinkle sugar mixture over blueberries and stir until they are evenly coated.

3. Roll out chilled pie dough to 1/8 inch thickness.

4. Cut out circles approximately 5-6 inches in diameter. (I just used the rim of a cereal bowl.)

5. Fill the center of dough circle with blueberry filling. It’s better to be conservative with this, because your dough will surprisingly not make it far over the lump of blueberries–about 2 tablespoons of filling per pie.

6. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.

7. Chill hand pies for at least 30 minutes before baking.

8. Preheat oven to 375 degrees F.

9. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.

10. Bake about 20 minutes. When done, pies should be golden brown and flaky.

Now, here’s an important step. LET THEM COOL.

You’ll touch them and the pastry will seem slightly warm and you’ll take an excited, unassuming bite…

The pictures is fuzzy because I was trying to warn him while taking this photo.

And MOLTEN berry juice will explode in your mouth.

So let it cool to room temperature before consuming. You’ve been warned.

Also, if you’re interested in reading more about my life shenanigans, check out my personal blog, Twitter, or Instagram.

(I just got an iPhone. Can you tell I’m excited about it!?!?)


It’s brunch season, people. Which means Eggs Benedict.

Which means Hollandaise Sauce. Possibly my favorite part of Eggs Benedict. Here’s how to make it in five minutes before everyone else wakes up and pretend like you slaved over it for hours. It’ll be our little secret.

Hollandaise Sauce


  • 3 Egg Yolks
  • 1/4 teaspoon Dijon Mustard (optional)
  • 1/2 cup melted Butter
  • 1 Tablespoon Lemon Juice
  • Dash of Tabasco Sauce


1. After separating the yolks from the whites, add lemon juice.

2. Then the melted butter.

3. A dash of Tabasco sauce. Or four…

4. Then give it a good blend until everything has been nicely incorporated.

5. Then toast your English muffins, heat up your ham, poach those eggs, and pour on the Hollandaise sauce!

If nothing else goes right the rest of the day, at least you’ll have had this deliciousness for breakfast.

There are good Caesar salads, and disgusting Caesar salads. (Airport Caesar salads, I’m looking at you.) There’s no in between. This one will be a good one. Even though it’s low fat.

Don’t believe me? Give this recipe from Good Housekeeping a try.

Low-Fat Caesar Salad Dressing


  • 1/4 cup light mayonnaise
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste
  • coarsely ground black pepper


  1. Take all the ingredients and add them to your Magic Bullet. Blend well. Add olive oil until the dressing reaches your desired consistency.
  2. Throw your favorite lettuce/mixed greens mix into a bowl. Add croutons. A lot of them, because we all know that that’s everyone’s favorite part of salad.
  3. Drizzle your dressing on top!

Garlic White Bean Dip is not the same as hummus.

Hummus is made with chickpeas or garbanzo beans, as brilliantly noted by George Clooney and Noah Wyle in this classic clip from Friends.

This is made with Cannellini beans, which are also known as White Kidney Beans. (Aside: Can a bean just have one name?! What’s with all this confusion!?) Totally different.

I’m using a recipe from Eliza Domestica, which turned out to be a touch too garlicky so I would take it down a notch. (And I really do love garlic, so that’s saying something.)

Garlic White Bean Dip


  • 2 cups (15 ounce can) cooked cannellini beans, rinsed and drained
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves of garlic, roasted and peeled (That’s a ton of garlic. I would half this portion.)
  • 1 teaspoon fresh chives, finely chopped
  • Fine-grain sea salt
  • Ground pepper


1. Now here’s the real easy part. Blend all of these ingredients together in your Magic Bullet.

2. Add salt and pepper to taste.

3. Then enjoy with pita bread, chips, toast points, veggies, whatever your little heart desires!



Cinnamon Horchata

One of my favorite recent discoveries is Horchata. I had never had it before, but I tell you, there’s almost nothing better than sitting in the sun sipping on a giant glass of horchata.

Proof positive here:

And now I can make my own! My quality of life just got so much better.

And it’s really easy.

Just note, you have to start this recipe three hours before you want it, because there’s a wait time!

Cinnamon Horchata


  • 1 cup uncooked long grain rice
  • 5 cups of water
  • 1/2 cup milk
  • 1/2 tablespoon ground cinnamon (to taste)
  • 2/3 cup white sugar
  • 1/2 tablespoon vanilla extract



1. Pour the rice into the Magic Bullet cup and fill most of the way with water.

2. Blend until the rice begins to break up.

3. Mix with the rest of the water in a large pitcher.


5. Strain the rice water into a pitcher and discard the rice.

6. Add the milk, cinnamon, sugar, and vanilla extract.

7. Stir well and chill before enjoying!

There’s nothing that says fall/winter like something made with Butternut Squash.

Winter has come on quite quickly here in NYC, and to stave off my depression about having to wear boots and socks Every. Single. Day. I made this soup from Yummy Mummy Kitchen.

Autumn Butternut Squash Soup


  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 large turnip, peeled and cubed
  • 1 apple, peeled and cubed
  • 1 shallot, peeled and cut into large slices
  • 2 garlic cloves, peeled
  • 2 sprigs fresh thyme
  • 1 quart vegetable stock
  • 1 teaspoon freshly grated nutmeg


1. Toss the butternut squash, turnip, apple and shallots in olive oil. Spread out on a baking dish and roast until tender and slightly brown. Around 400 degrees for about 35 minutes.

2. Transfer in small portions to your Magic Bullet and blend with a little bit of vegetable stock. Don’t forget the stock! That is, of course, unless you want more of an Autumn Butternut Squash Paste… and that’s cool, too. No judgments here.

3. Once you’ve blended your veggies, add them to a stockpot and continue to cook until it reaches your desired consistency.
It will cook down and become smooth (see below!) Then just pour it into a bowl, curl up in your socks, and forget that it’s dropping below freezing outside!

Cauliflower Crust Pizza

What does that even mean?

It seems like the entire world is on a gluten-free kick, so here I give you a gluten-free recipe that is not only edible, but delicious.

It will not taste like pizza, but it will taste darn close.

This recipes is from Stick a Fork In It and smells so good that even my veggie-adverse roommate’s boyfriend liked it.

Cauliflower Crust Pizza


  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese (I used about 3/4 cup and it worked just fine!)
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp crushed garlic
  • 1/2 tsp garlic salt
  • Olive oil (optional)
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Other additional toppings of your choice


1. To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.

2. Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.

3. To make the pizza, preheat the oven to 450 degrees Fahrenheit. Spray a pizza pan or cookie sheet with non-stick cooking spray.

4. In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt.

5. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.

6. Bake at 450 degrees Fahrenheit for 15 minutes, until the crust is browned and cooked through the middle.

7. Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly (about 3-4 minutes).

Now just try to tell me you’ve had a better cauliflower pizza!

…the magic glue to hold together all future chicken tacos.

I used the leftovers from this recipe as a substitute for refried beans in my tacos later in the week and it worked wonders to keep everything inside the tortilla and not falling out on my plate. Try it. It makes sense pragmatically and for your tastebuds.

I got this recipe from Betty Crocker of all places,which apparently has a multitude of recipes beyond just baked goods. Who knew?

Black Bean Smoked Chili Dip


  • 1 tbsp oil
  • 3/4 cup chopped onion
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro
  • 1 can black beans (rinsed & drained)
  • 1/2 cup water
  • 1 tbsp lime juice
  • 1 tsp chopped chipotle chile pepper
  • 1/8 tsp salt


1. In a small saucepan, heat the oil over medium heat. Add the onion, coriander, and cumin and cook for about 10 minutes until tender. Add the cilantro.

2. Add black beans, water, lime juice, chile pepper and salt to your Magic Bullet.

3. Once cooled, transfer your saucepan mixture to your Magic Bullet.

4. Blend until you reach your desired consistency and then eat away!

The only thing that would make Elvis Presley more proud of this milkshake would be to add bacon and deep fry it.

I always liked the King’s tunes, but what really caught my attention early on was the profile of what he ate. Apparently his favorite sandwich was a giant loaf of bread, hollowed out, slathered in peanut butter and chocolate, with slices of banana and bacon, deep fried.

A man after my own heart.

Since it’s too much work to fry up a pound of bacon at 11 PM, I made this milkshake that reminds me of that fabled sandwich.

Grab a jar of peanut butter, a carton of ice cream, two bananas, and some milk.

Now scoop three generous scoops of ice cream, a heaping spoonful of peanut butter, add sliced bananas, and douse with some milk.

Nevermind what it looks like at this stage.

It will be delicious.

And it’s especially delicious if you eat it while wearing Mario Kart pajama bottoms.


I’m in New York and I need some comfort food.

Enter soup. Red Bell Pepper & Tomato Soup, to be specific.

This recipe is so easy and quick and it makes a ton of soup so you can have it for dinner the next day when it will inevitably be cold and gray. Unless you don’t live on the East coast. In which case, I’m happy for you and you should eat soup anyway because this one is delicious.

I adapted this recipe from Poor Girl Eats Well and left out the chicken broth because I felt the soup was substantial enough and didn’t need anything else. But to each their own! You can add or take out what you will.

Roasted Red Pepper and Tomato Soup


  • 2 large red bell peppers1 24 oz. can of whole, peeled tomatoes
  • 2 T olive oil
  • 2 large cloves of garlic, minced
  • 1 c chicken or vegetable broth (I left this out)
  • 1 c nonfat milk
  • Salt & pepper to taste


1.  Set your oven’s broiler to its lowest setting. Rinse the peppers well, making sure any labels have been removed. Place peppers on a cookie sheet lined with foil and broil for about 5-7 minutes on each side, until the pepper skin has turned dark brown and blistery.

2.  Remove from oven and place peppers into an airtight container, such as a bowl with a lid, or a plastic or paper bag. (I actually just wrapped the aluminum foil around them and let them steam that way.) Let the peppers rest in the container for 10 to 15 minutes to build up steam so the peel can be removed easily. Carefully peel off the skin, then cut the pepper in half. Remove the core and seeds, then cut the pepper into 1″ cubes and set aside.

3.  In a large saucepan, heat 2 tablespoons of olive oil and then add the garlic. Cook over medium heat until fragrant, but not browned. Add the roasted peppers and canned tomatoes and cook for about 7-8 minutes, until they start to stew down a bit. (I didn’t drain my tomatoes, but if you did, then it would make sense to add the chicken broth to thin the soup.)

4.  Carefully transfer the sautéed veggies to the Magic Bullet once cooled and add the broth & milk and a bit of salt & pepper. Puree until smooth. Add salt or pepper to taste. Return to the stove and cook on medium low heat for another 5 minutes or so.  Remove from heat.

Then I added a grilled cheese sandwich and called it a day!

Since this recipe makes such a hearty amount, someone else got to reap the benefits…

But there’s always a lot to share, so invite some friends over to enjoy with you!