I don’t know how you all feel about gin. I think it’s one of those things you have strong feelings about. You know, you either love it or you hate it. Me, well, I’m not a very big fan. But, we ended up with a bottle in our freezer and I obviously couldn’t let it go to waste. So, enter frozen watermelon. AKA: the best thing to put in your next frozen drink.



Watermelon is super sweet, but it’s basically all water, so you can use it in place of both sugar and ice, the dreaded water-downer of all good drinks everywhere. It’s excellent. Plus, it’s pink, which is just plain adorable.

Frozen Watermelon-tini


  • 1 cup frozen watermelon chunks
  • 1 1/2 oz gin
  • juice of half a lime
  • a few basil leaves


  1. Blend everything together until smooth.
  2. Pour into a fancy little glass, garnish with a sprig of basil, and drink it.
  3. With your pinky out, of course.




I’m baaaaack!



Didyamissme? It’s been awhile, people. But now that it’s summer, I’m back with some blend-a-licious recipes you must make, like, pronto. Want to know why? Well, I’ll tell ya. Number one: they’re delicious. Number two: most of them are dessert (like, for example, these popsicles) that you could totally eat for breakfast. Number three: no ovens (or, like, even stoves) required. Because it’s summer. And that’s how summer should be.


So. let’s get started, shall we?

Cherry Berry Yogurt Pops 

Perfect for any 4th of July celebration!

These pops are really similar to the peach pops I made last summer. 


  • 1/2 cup each of cherries (pitted) and blueberries [~100g each]
  • juice of one lime
  • 4 tbsp honey [or more to taste]
  • 3/4 cup plain greek yogurt


  1. Blend together cherries, blueberries, lime juice, and 1 tbsp of honey. 
  2. In a separate bowl, stir together yogurt and remaining 3 tbsp honey.
  3. To make layered popsicles: Scoop 2 tsp of berry mixture into dixie cups or popsicle molds and freeze for 3o minutes. Remove from freezer and scoop 1 tsp of yogurt mixture on top of berry mixture, freeze for 30 minutes. Continue process until you have 2 layers each of berry and yogurt mixture, when you reach the top, put a stick in (if you’re using dixie cups, you can cover the tops with foil and poke a stick through so it stays upright]
  4. Freeze for several hours or overnight. Then pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].



It’s good to be back.

Oh, you did? Well, I didn’t. And I’m kicking myself over it! Like, wow, this stuff took all of, oh, 10 minutes? And that’s because I tried to get fancy with it. If you didn’t, it would take, uh, seven seconds. And like, wow, it was seriously so delicious.

So. If you’re anything like me, which, let’s be honest, you’re probably not and you probably don’t want to be [because, nerd alert! right here] you might be from Southern California. Which means you might really like Mexican food. But you might have moved away. Really freaking far away. To a place with exactly one decent Mexican restaurant. Correction: to an island in the middle of the Pacific Ocean with exactly one decent Mexican restaurant within 2,500 miles. And this one decent Mexican place might charge nine dollars for a burrito. NINE DOLLARS. For a burrito. So, you might want to make your own salsa. Then you can make your own burrito. And put this on it. Or you know, just eat it with chips.

Homemade, Super Easy Salsa

One thing you’ll want to do is taste your jalapenos. Just a tiny nibble. Because they can really vary in heat. Mine were SUPER freakin’ hot, so I only used one, but Brett probably would have liked for both of them to be in there. And if you’re not a spice person, maybe you would only want 1/2 of one. But, sometimes they aren’t as spicy and you might need two. So give it a nibble. Find out. Have milk handy, just in case.


  • 1 1/2 cups cherry or grape tomatoes
  • 1-2 fresh jalapenos
  • 1 small or 1/2 large onion
  • 1-2 tbsp fresh cilantro
  • 1/2 tsp salt
  • few grinds black pepper
  • um, that’s it. EASY i’m telling you!


  1. If you’re feeling fancy: turn on your broiler, stick your jalapeno(s) on a baking sheet and broil them (turning every couple minutes) until completely blackened and wrinkled. Take them out, stick them in a brown paper bag and let the skins loosen. Once cool enough to handle, peel off the skins of the jalapenos.
  2. If you’re feeling lazy: Skip that whole part.
  3. Split the peppers lengthwise and remove all seeds and connective membranes. [This is where all the heat lives! If you reaaaallly like spice you can leave some in]. Cut or tear it into a few big chunks. Cut the onion into large chunks. Throw it in a bullet cup with the crossblade.
  4. Pulse a few times to get it started breaking up. Then add in your jalapeno, and pulse a few more times.
  5. At this point, add in your tomatoes, cilantro [which I really hate, but salsa kind of has to have it, so I only used 1 tbsp. If you like it, feel free to use more], salt, and pepper. Blend-a-roony!

THAT. IS. IT. Eat it with your favorite chips, on a burrito, tacos, whateva, whateva! Just be glad you can make your own salsa, since you might live pretty dang far from the good stuff…


Papaya Sherbet

This is basically ice cream. Er, sherbet. Do you prounce it sherbert or sherbit? I never know. I always thought it was sherbert. But spell check is trying to tell me there is no extra ‘r’ in thre. Huh.

I never liked it as a kid, actually. Give me cookies and cream or give me death! I think that was my mantra. Or something similar, at least.

Thankfully my palate has refined a bit. Also this sherbert has a secret. It’s sooooo totally healthy. Like, we might have eaten it for breakfast. Every day. For a week. Just saying.

Papaya Sherbet


  • 1 cup frozen papaya chunks
  • couple chunks frozen watermelon
  • 2 tbsp orange juice
  • 6 tbsp greek yogurt, lightly sweetened [if you buy plain, toss a bit of honey in there, if you buy sweetnened, just use that].


  1. Blend. Seriously, that’s it; that’s all it takes.

Frozen papaya does some crazy stuff when you blend it, and it turns into creamy awesomeness. Freeze it if you want it more firm, eat it straight away if you like it a little melty. You could throw some other fruit in there if you reeeeaally wanted. But it’s so dang good I don’t know why you’d need to.

Ugghhhhhhhh don’t you just love fall? I wouldn’t know. I’ve never experienced the season. I suppose that’s not entirely true. But I kind of live in Hawaii, which is kind of summer all the time. I’m not complaining. But I love the idea of fall. Mostly I love the idea of pumpkin. So let’s talk about it.

Everyone loves pumpkin, apparently. Although I really wish it were spelled ‘punkin’ like how your aunt mildred or someone probably used to call you growing up. And you totally hated it, but now you totally say it like that all the time. And when you become an aunt [or an uncle], you know you’re totally going to call your nieces and nephews ‘punkin.’ This has nothing to do with anything. Have a drink.

 [adapted from Chocolate Covered Katie, whose blog you should probably check out because this is only one of a bajillion awesome looking things she has on there..]

Pumpkin Spice Frappuccino


  • 4-6 coffee ice cubes [meaning make a strong cup of coffee, and then freeze it in your ice cube tray. Genius right? I didn’t think of it. But I totally wish I did.]
  • 1/4 cup milk
  • 1-2 tbsp pumpkin puree
  • 1 tbsp powdered sugar
  • 1/2 tsp cinnamon
  • pinch of nutmeg and a teeeeennyyy pinch of ground ginger


  1. Dump it all in your Tall Cup and blend the heck out of it with your cross blade.

It’s the best thing ever. And there’s no ice to water it down because your ice is coffee. GENIUS, I tell you!

Finally! The ultimate! The one! The only! The fabulous vegan dessert you’ve all been waiting for! I know you’re so ready to impress all your friends… and enemies… and roommates… and stuff. So here it goes, I’ll just get straight to the point on this one, since you’ve all been waiting so patiently!

Vegan Chocolate Pudding Pies

Wait, I have to preface this: oreos are technically vegan. In the U.S. at least [apparently in other countries, they have whey in them, which comes from milk, which, uh, isn’t vegan.] BUT apparently sugar is sometimes not vegan. Because of some weird random stuff they do to sugar involving animal bones. I don’t know. Google it. But most people would consider oreos vegan, unless they considered sugar not vegan. So, if you’re making these for someone who is real strict about that stuff, this was your heads up.



  1. Grind up the oreos in the short cup using the cross blade.
  2. Then, you have two choices: Serve your pies in a jar, which is a) adorable and b) easy, just press oreo crumbs into 4 half-pint wide mouth jars, fill with pudding, top with whipped cream, and refrigerate until ready to serve.
  3. If you want to make it more like a real pie, melt 1-2 tbsp vegan butter spread and mix it in with the oreo crumbs. Press this into a pie pan, then fill it with pudding, top with whipped cream, and freeze until ready to serve. This will make cutting it more manageable, but it still might be a messy-ish pie.

YUM! Who knew vegan dessert could be so dang easy AND delicious?!


Vegan Whipped Cream

Yep. There’s that word again. It seems I’m on a kick. In reality, this is just part 2 of 3 to create the most-killer-est vegan dessert I’ve ever had. Also, I soooo didn’t come up with this. And I don’t even remember the first place I saw it, so I can’t even give credit where it’s probably due. But the thing is, it’s nothing new. Google Vegan Whipped Cream and you’ll see a gajillion variations. And here I go, giving you yet another. Ugh, how annoying of me.

Will you forgive me? Yes? Fabulous. Now make this, pronto. It’s beyond delicious. For serious. And I’m totally intense about my whipped cream. Like, really intense about it. I’m a whipped cream elitist. So trust me on this one.

Vegan Whipped Cream


  • 1 can FULL FAT coconut milk
  • 2-4 tbsp powdered sugar [you can adjust the sugar to your taste]
  • 1 tsp vanilla extract


You really have to use the full fat coconut milk for this stuff. Here’s what you do:

  1. Stick the whole dang can, unopened, in the fridge for a few hours, preferably overnight.
  2. The next day, take it out, DON’T SHAKE IT, and carefully turn it upside down. Open it, and it will miraculously have separated so there is a clear layer on top and a super thick white cream on bottom.
  3. Pour off the cream, and save it to use in smoothies or feed it to your cat or something.
  4. Scoop the white delicious cream into the bullet short cup. Dump in sugar [start with 2 tbsp, add more if you need it] and the vanilla. Fit with the cross blade, and whip it, whip it good. Boom. That’s it. That’s all there is.

Now, don’t you want to know what I used this for? Any guesses?!

I am most definitely NOT A Vegan. Why? Because I love butter. And cheese. And bacon. Especially bacon. Also eggs. Also cheese. Did I mention cheese? This isn’t the point. The point is this: you might be a vegan. Or you might not. But even if you’re not, you probably have friends who are. And you might want to invite those friends over for dinner. Dinner is easy. Pasta with veggies. Boom. Rice with tofu. Pa-zow. Vegan. You’re a pro. It’s delicious. Your friends are so glad you are happy to cook for them. But oh wait, it’s time for dessert. DESSERT. Vegan dessert. Holy crap. What are you going to do?

Don’t even sweat it. I have a vegan friend. His name is Scott. [HI SCOTT!] He gives us meat-eaters tips. And probably clears out our arteries a bit. And we thank him. And now you can too, and then you can make this pudding for yourself, and your non-dairy-eating friends. Or even the ones that eat it. Because here’s another tip: This pudding is Off The Chain. [Wait, do people still say that? Is that still a cool thing to say? Is it off the hook? Is it like, so totallly radical, dude? Off the heezy fo sheezy? Eff, I’m so uncool. It’s delicious, mmk? Make it.]

Vegan Chocolate Pudding

[from our healthier-than-we-are-friend-Scott. Thanks Scott!]

People, stop it right now. I know exactly what you’re doing. You’re screwing up your face in distaste. Well you just cut it out. It may sound nutso-crazy. But this stuff is crazy-delicious. So don’t knock it till you try it! Capische!?!


  • 1 block silken tofu [so.. we used regular soft tofu and it worked okay but if you can find the stuff hermetically sealed in the non-refirgerated section.. it’ll be even better.]
  • 2 cups vegan chocolate chips
  • 1/4 cup (ish) of soymilk
  • teensy splash of vanilla


  1. Melt the chocolate chips in the microwave in 20 second intervals. Please, for goodness sake, don’t let it burn. Stir after every 20 seconds.
  2. Once smooth, dump it in the blender attachment of the Bullet fitted with the crossblade, along with the tofu, soymilk and vanilla.
  3. Blend until smooth. Pour into a bowl and cover with plastic wrap.
  4. Refrigerate until it sets a bit. Then DIG IN!

Or… wait and see what I made with it. The suspense must be killing you!


My Go-To Vinaigrette

People, this might not be the most exciting of all recipes. But wait! Don’t leave yet! Just because it’s not exciting, doesn’t mean you won’t love it! Look. This is the one and only vinaigrette you’ll ever need. It is literally the only one I ever make because a) it seriously doesn’t get any easier, b) it tastes awesome on everything, c) you already have everything you need in your cupboards and d), did I mention it’s delicious?

Here’s all that you need:

Balsamic vinegar, Olive oil, Salt and pepper, Dijon mustard.

Here’s what you do: Combine everything in a short cup and blend. That’s it. I use one squirt of mustard if I’m making dressing for just one big ol’ salad, plus several glugs of vinegar and half as much oil. Salt and pepper to taste. It’s not a science and it never comes out the same way twice. But it’s always awesome.

Yeah. It’s happening. It’s pumpkin season. Not that it not being pumpkin season ever stopped me before. I really, really like pumpkin. I don’t think I always did. But to be honest, I can’t remember a time when I didn’t love it. Or at least, I don’t want to remember such a time, if it exists at all.

Pumpkin and cream cheese is a combination that ought to be as classic as peanut butter and jelly. Because, it’s basically awesome. Cream cheese and brownie is also awesome. So. Imagine for a second the combination of all three. Yeah. Uh huh. Wipe up that drool, son. Get baking.

P.S. Remember when I told you you could make your own flour?! Well, if you haven’t tried it out yet, here’s your shot!

Pumpkin Cheesecake Brownie Bites 

(adapted from Sally’s Baking Addiction


  • 6 ounces plain greek yogurt (I failed to measure this, but I think it should be about 3/4 cup)
  • 1/4 cup milk
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup oat flour (aren’t you so glad you know how to make oat flour now?!)
  • 3/4 cup pumpkin puree (which is not the same thing as pumpkin pie filling. You can make your own or just buy it in a can.)
  • 2 tbsp cream cheese, softened
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger


  1. Preheat oven to 350 degrees Fahrenheit and line a 12-cup capacity muffin tin with paper liners or generously grease with butter.
  2. Blend together first 8 ingredients (yogurt, milk, egg, salt, baking powder, sugar, cocoa powder, oat flour) in the Magic Bullet blender attachment. You might be able to shove it all in the tall cup, but I didn’t check on this. Pour batter into prepared muffin tins until 1/2 to 2/3 full. [This mixture is suuuuper liquidy. Don’t worry, that’s normal. Means it’s easy to pour!]
  3. In a separate bowl, (or in a tall cup) mix together cream cheese, pumpkin, cinnamon, nutmeg, and ginger. Drop a heaping half tablespoon of the pumpkin mixture into the center of each filled muffin well.
  4. Bake for 20-25 minutes or until a cake tester comes out without batter on it. [This is a fudgey brownie, so a toothpick won’t come out completely clean.]
  5. Allow to cool completely before eating or removing from pan; these have a tendency to fall apart a bit if they aren’t completely cool. Store in refrigerator for up to a week, if you can stop yourself from eating them all at once…