Cocoa Mint Brownies

Hello again!

Yesterday afternoon, my friend Mandee (sensing that I was sinking really “sweet ‘n low”) suggested that we make mint brownies. We got to baking almost immediately and in a little over an hour, we had ourselves a plate of warm cocoa mint brownies.

I was happily surprised by how well the Magic Bullet worked. It evenly mixed all of the brownie ingredients and left us with virtually no mess to clean up. (I hate cleaning up so this came as a humongo relief.)

Lastly, it was Mandee’s genius idea to use fresh mint, instead of pure mint extract, in the brownie mixture. So you can thank her, when you have a taste of these divine fresh minty brownies. You’ll  travel straight to heaven.

I hope you enjoy them so much!



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 ½ sticks butter melted (6 ounces)
  • ¾ cups cocoa
  • ¼ cup flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1/8 cup chopped fresh mint leaves
  • Soft butter
  • Flour


*Try blending before and after you add ingredients. Also, use a spatula to make sure all ingredients are being properly blended.

  1. Preheat oven to 300 degrees. Generously butter and flour 8×8 pan or two 5 ½ x 3 pans.
  2. To tall cup add 2 large eggs and blend until fluffy and light yellow color.
  3. Add ½ cup sugar and ½ brown sugar to tall cup.
  4. Blend ingredients.
  1. Add melted butter (1 ½ sticks or 6 ounces) and ¾ cup cocoa to tall cup.
  2. Blend ingredients.
  3. Add 1-teaspoon vanilla extract, ¼ teaspoon kosher salt and ¼ cup flour to tall cup.
  4. Blend ingredients.
  5. Add 1/8 cup chopped fresh mint leaves.
  1. Pour batter into pan or pans and bake for 55 minutes. *Insert toothpick in center of pan. If toothpick comes out clean, then the brownies are ready!


Miraculous Marinara Sauce!

Hey there!

Sunday night, I made a delicious marinara sauce with whole wheat penne pasta. I used whole wheat pasta instead of the regular kind (for personal reasons, please respect my personal reasons) but you have my blessing to use whatever kind you like.

This recipe for homemade pasta sauce is surprisingly easy and will take you no time at all. For some reason, I had imagined that this would be a far more grueling process…that I’d be stirring a pot of sauce all day, my hands lost of all feeling, while longingly trying to remember a time when I wasn’t making pasta sauce.

Not the case, folks! You’ll burn through this recipe, have yourself a scrumptious meal and more importantly, never lose feeling in your hands. Your hands will be okay.


Marinara Sauce with Penne Pasta

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 peeled plum tomatoes
  • ½ of chopped onion
  • 2 garlic cloves
  • ¼ cup red wine
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • olive oil
  • pasta


For Pasta 

1. Bring a pot of salted water to boil.
2. Add pasta and cook until al dente.
3.  Drain, rinse and set aside

For Peeling Tomatoes

Peeled tomatoes!

  1. Cut out the stems and slice a shallow X at the bottom end of tomatoes.
  2. Boil water, dunk plum tomatoes in boiling water and then toss them in a bowl of ice water.

The tomato skin will peel right off!

For Marinara

  1. Place your four peeled tomatoes in the Magic Bullet tall cup. Blend until smooth.
  2. Heat about 1 tablespoon of olive oil in a medium skillet.
  3. Add chopped onions to skillet and sauté until transparent (5-7 minutes).
  4. Add 2 minced garlic cloves and let it sauté with onions for about 2 minutes.
  5. Add ¼ cup red wine and cook on HIGH heat. This will cook off the alcohol.
  1. Once most of the red wine has evaporated, add pureed plum tomatoes, 1-teaspoon salt, 1-teaspoon pepper and chopped flat-leaf parsley.
  2. On LOW heat, cover skillet and simmer sauce for no less than 15 minutes.
  3. Stir sauce one last time and remove from heat.
  4. Pour into tall cup and blend until smooth (or pulse a few times if you want your sauce chunky.)

How did it go? How are your hands? See! They are working just fine!

Hope you enjoy your pasta with marinara sauce! You deserve it!



Magical Cauliflower Puree

Last night, my roommate and I decided to team up and make a delicious dinner. While my roommate  breaded and baked some chicken breasts, I whipped up a quick and easy cauliflower puree. If you’ve never had cauliflower puree, think less-starchy mashed potatoes, but with all of its buttery creamy goodness. It’s soo good.


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2 cups cauliflower florets
  • 1 garlic clove
  • 1/2 stick of butter
  • 1/2 cup cream (or whole milk)
  • salt
  • pepper
  • olive oil


There are different ways to cook the cauliflower. I caramelized the cauliflower in a medium sauté pan with olive oil and minced garlic until tender (7-10 minutes). Alternatively, you can boil cauliflower until tender (7-minutes) and then throw the cauliflower on a baking sheet for about 5-minutes to dry out absorbed water. The choice is yours!

  1. In saucepan, combine 1/2 cup of cream and 1/2 stick of butter. Bring mixture to simmer. The butter should be completely melted.
  2. Blend half of cooked cauliflower and half of cream butter mixture. Then, add the rest of the cauliflower and cream butter and blend until smooth.
For a semi-healthier version, you can substitute cream with whole milk. However, in my opinion, if you’re going to make cauliflower puree, just go for it. A little butter and cream won’t hurt. LIVE YOUR LIFE FOR A CHANGE!
Anyway, my roommate and I each enjoyed two small portions of the puree so this recipe makes the perfect amount for two. I hope you enjoy and feel the cauliflower puree magic.

Blueberry Me!

Hello folks!

When I was younger, one of my favorite summertime desserts was fresh berries with homemade whipped cream. Since my mom always kept our fridge stocked with fresh fruit and whipping cream, there was never a shortage of dessert at the Mizono house and never any screaming children.

Using that summery treat as inspiration, I made blueberry ice cream with marshmallow whipped cream. Not only does it taste delicious, but it looks incredible.

Here is my spin on fresh berries with whipped cream:


If you could wear a dessert, wouldn't this be your outfit!?!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 1 packed cup vanilla ice cream
  • ½ cup blueberries
  • ½ cup heavy cream
  • ¼ marshmallow fluff
  • ¼ teaspoon vanilla extract


  1. In small bowl, whisk ½ cup cream, ¼ cup marshmallow fluff and ¼ teaspoon vanilla extract. Whisk until stiff peaks form and set aside.
  2. Add 1 packed cup of vanilla ice cream and ½ cup fresh blueberries to the tall cup.
  3. Blend until smooth.
To serve in this delightful fashion,  fill glass ¼ with blueberry ice cream, add layer of marshmallow cream, then more blueberry and then cream. Garnish with blueberries. Hope you enjoy this tasty treat! Let me know if you figure out how to wear a dessert– I would like this to be a thing.



Hi Magic Bullet Heads,

Although I’ve never been a huge liquor drinker, my friend recently turned me onto Bushmills Irish Honey– a special blend of Bushmills Original whiskey and real Irish honey. Not only does it mix perfectly with ginger ale (one of my all-time favorite sodas), but it also carries way less of a punch than straight whiskey. If you are like me and sometimes gag at the smell of liquor, there’s a chance that Bushmills Irish Honey is for you. Also, if you’re anything like me, you could probably use a drink or two plus three.


Anyway, in honor of this fine whiskey product, I decided to make a Bushmills Irish Honey milkshake with graham crackers and cinnamon. Since this was my first time making a spiked milkshake, it took a little bit of experimenting to get it right. Lucky for you, here it is, the perfected recipe for a Bushmills Honey milkshake!



Magic Bullet Parts

Magic Bullet tall cup with cross blades



3 oz (2 shots) Bushmills Irish Honey

3 graham crackers

½ cup of ice cream

½ teaspoon of cinnamon



  1. To tall cup add cup of scoopable ice cream, Bushmills Irish Honey, graham crackers and ½ teaspoon of cinnamon. *I’d recommend putting in the ice cream first to avoid a cannonball effect, which ends with you getting whiskey all of your face. This may or may not have happened to me.
  2. Blend ingredients until smooth.
  3. Pour your very adult milkshake in a glass. You can top it all off by sticking in a graham cracker and sprinkling a little bit of cinnamon on top.

This Bushmills Honey milkshake is perfection. It has the perfect amount of whiskey– enough to taste but not too overpowering or boozy. And the cinnamon really kicks it up a notch. Take that, Emeril.

Enjoy (responsibly)!





My First Hummus!

Hello Magic Bullet Heads!

After years of eating store-bought dip, I finally took the plunge and made my very own hummus. It happened like this:

Late last night, I went over to my friend’s apartment with my Magic bullet, some garlic,  lemons, pita bread, chickpeas and tahini, and I said to her in my most assertive voice, “I’m making hummus.”

Stunned by the news, my friend exclaimed, “Are you sure you’re ready for this?? I mean, you’ve been buying dip for years!!!”

“Everything is going to be okay.” I promised her. “I can handle this.” As I walked into the kitchen, my friend called out to me (from a few feet away from the kitchen), “Goooood luuuuuck! I’mmmmm gooinggg toooo waaatch teeeeveee nowwww.”

At this point in the story, you may be thinking– “I don’t know if this girl can pull it off. I mean, she’s been buying dip for years.”

Well, this girl did! Here’s the recipe for My First Hummus as well as instructions on how to make simple oven-baked pita chips.


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 roasted garlic cloves
  • 1 cup drained chickpeas
  • 2 teaspoons salt
  • 5 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoons liquid from the chickpeas
  • 2 tablespoons olive oil
  • A pinch cumin
  • A smidgeon of cayenne pepper
  • 6 dashes hot sauce
  • Olive oil
  • Salt
  • Pepper


For roasted garlic

  1. Roast 4 garlic cloves drizzled with olive oil in 350-degree oven. Roast until light brown and garlic is soft enough squish out of skin. *I roasted a whole head of garlic but feel free to use less garlic. One way to roast garlic is to put it on its side, cut it in half, put in baking dish and drizzle it olive oil.

For pita chips

  1. Split pita bread so that there two thin pieces. *I used 3-4 pieces of pita bread making roughly 20 pita chips.
  2. Take thin pieces, cut in half and then cut triangle pieces from halves.
  3. Place chips onto baking sheet. Make sure each chip gets a drizzle of olive oil on both sides and is seasoned with salt and pepper.
  4. Bake in oven at 350-degrees and wait until golden brown.

For hummus

  1. Drain chickpeas and save the liquid from the chickpeas.
  1. Add to tall cup 4 roasted garlic cloves, 1 cup drained chickpeas, 2 teaspoons salt, 5 tablespoons tahini, 3 tablespoons lemon juice, 1 tablespoons reserved liquid from the chickpeas, 2 tablespoons olive oil, a pinch cumin, a smidgeon cayenne pepper and 6 dashes hot sauce.
  2. Blend ingredients until smooth. This may require going in with a spatula, stirring hummus and blending some more. *If the hummus is too thick, add another tablespoon of olive oil.

Walking out of my friend’s kitchen with a little bowl of hummus and pita chips was one of my proudest cooking moments. I was so thrilled with what I had made, I didn’t even offer my friend any chips or dip. I just cheerfully chomped away until there was barely anything left. Please enjoy + remember to share with your friend, especially if she let’s you use a bunch of her stuff for the recipe and you make a big mess in her kitchen.

Over and out,








Nutz for Mandee

Hello Magic Bullet Friends!


I would like to tell you about one of my dearest and closet friends, Mandee. I’m seriously nutz about her. Every time I go over to Mandee’s place, she and I have a blast cooking delicious homemade meals.


This time around, Mandee suggested we make Japanese style noodles with an original peanut sauce. We used my handy dandy Magic Bullet to make the sauce, and in honor of my amazing friend, I’ve named the entire recipe “Nutz For Mandee.” Here we go!




Magic Bullet Parts

  • Magic Bullet tall cup with cross blades



  •  3 cloves of garlic
  • 1 lime
  • 2/3 cup of vegetable broth/chicken
  • 1/3 cup of peanut butter
  • 2 tablespoons of soy sauce
  • ½ teaspoon of salt
  • ½ inch piece of fresh ginger peeled
  •  1 package of tofu
  • 2 tablespoons of water
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • Japanese style noodles
  • 2 cups of cauliflower florets
  • 2 carrots
  • 1 small bunch of broccolini
  • ½ onion
  • 3 eggs



For tofu

  1. Dry the tofu. This can be done my patting down tofu block with two paper towels. You don’t want the tofu to be super watery because then it won’t soak up the marinade.
  2. Cut tofu into ½ inch thick pieces.
  3. In a plastic container (that will fit the amount of tofu you choose to use), add 2 tablespoons of water, 2 tablespoons of soy sauce and 1 tablespoon of sesame oil.
  4. Add tofu into marinade. If you need more marinade, add another tablespoon of water and soy sauce.
  5. Put plastic lid on container and let tofu sit in your refrigerator for an hour.
  6. Generously oil pan and let pan heat up (2-3 minutes).
  7.  Cook tofu until golden brown on both sides.  *It’s best to cook the tofu while cooking the veggies. That way everything will be warm when served.

Mandee blending the peanut sauce with the Magic Bullet!

For peanut sauce

  1. To tall cup, add 3 cloves of garlic, the juice of 1 lime, 2/3 cup of vegetable broth, 1/3 cup of peanut butter, 2 tablespoons of soy sauce, ½ teaspoon of salt and ½ inch piece of fresh ginger (that has been peeled).
    *Mandee is a vegetarian so we used vegetable broth. The sauce can also be made with chicken broth!
  2.  Blend ingredients until smooth and set aside until later.



  1. Bring pot of water to boil and add Japanese style noodles.
  2. Stir noodles occasionally until cooked al dente (7-8 minutes).
  3. Drain noodles and rinse off with cold water.
  4. Generously oil large wok or pan and give it enough time to heat up (2-3 minutes).
  5. Add ½ onion, 2 carrots and 2 cups of cauliflower florets*. After about 5 minutes, add 1 small bunch of broccolini– this veggie will cook the fastest! *Feel free to add/substitute whatever vegetables you want.

    Cooking away!

  6. Once vegetables are tender, take off heat and move into medium sized bowl.
  7. Now add cooked noodles into the wok/pan. You can use same wok/pan that the vegetables were just cooked in.
  8. Pour 3 eggs that have beaten onto the noodles. Stir noodles with tongs so eggs are cooked.
  9. Add 1 cup of your peanut sauce to noodles. Stir noodles so that sauce is evenly distributed.
  10. *We had leftover peanut sauce, which we put into the fridge for future use! Once you taste the sauce, you will be very happy if you have extra.
  11. Add cooked vegetables to noodles and stir with tongs.
  12. Mandee and I put tofu pieces on top of our noodles, but you can always mix the tofu in with the noodles and veggies.
  13. Stuff your face time!

While stuffing as many noodles into my mouth as possible, I said to Mandee (most likely with food on my face), “I would order this in a restaurant if it was on the menu.” Without Mandee, this meal would not have turned out as delicious as it did.






(I haven't included a photo of Mandee but just imagine a pretty lady with curly brown hair, glasses, and a big smile. That's Mandee! Don't you just love her face?)

Hello Magic Bullet Heads!

My name is Kyle. It’s so nice to meet you.

The other day, I was reminiscing about Top Chef Season 1, specifically the episode when the chefs are asked to cook an amuse-bouche (a little hors d’œuvre) using only ingredients found in a gas station. It was seriously nutz! The chefs managed to produce amazing plates of food that looked nothing like the original Funyuns, Doritos and soda pop.

While I’m far from a “Top Chef” (I frequently use a microwave), I felt inspired to make my own tasty treat: a milkshake. And I attempted using only ingredients found in my local convenience store, a charming 7-Eleven, in addition to some vanilla extract which I found in my cupboard. I cheated, alright! But I figured most people have that lying around somewhere. Right?! Okay. Below are the instructions for this frosty delight.



(Note: The Whoppers are not a part of the recipe. I kind of just felt like eating Whoppers.)

Magic Blender Parts

  • Magic Bullet tall cup with cross blades



  • 1/4 cup reduced fat milk
  • 1/2 teaspoon vanilla extract
  • 2 Oreo cookies
  • 1 cup packed vanilla ice cream
  • *2 Slurpee straws (which are totally free at 7-Eleven if you ask the cashier nicely).



  1. Chill tall cup and lid in freezer for 30 minutes or until container has a frosty look. *If you’re feeling extra crazy, chill a glass for your milkshake concoction.
  2. To cup add 2 Oreos and pulse with the cross blade until Oreos are mostly crumbled.
  3. Unscrew the blade, and add add 1/4 cup reduced fat milk, 1/2 teaspoon vanilla extract and 1 cup of scoopable (soft enough to scoop) ice cream to the tall cup.
  4. Re-attach the cross blade and blend ingredients, while checking to make sure that the ice cream is getting its fair share of blender action.
  5. Pour into a frosty glass, insert a red straw and enjoy your very own 7-11 milkshake.


My friend took a sip of his 7-Eleven milkshake and exclaimed, “That’s dope.” Although I very rarely use the word “dope,” preferring to use words like “cool” and “awesome,” this milkshake is dope and you should definitely make it. And it’s easy, just head over to your local convenience store (in your pajamas if you feel like it) and create some magic.