Mini Pumpkin Mousse Tarts

Happy week of Thanksgiving! (Seriously though… how is it the week of Thanksgiving already?)

‘Tis Lauren, your Magic Bullet Kitchen Magician!

This Thanksgiving, show your family, friends and loved ones that you are THANKFUL for them by whipping up these babies with your trusty Magic Bullet!

Seriously though – they’re quick. They’re easy. They’re impressive. An easy add-on to your menu, or something you can put in the back of your car and bring to your husband’s sister’s great aunt’s house for dinner.

Spending Thanksgiving alone? Well, that can be tough. At my last job, every other year I would be holed up in my apartment in Dorchester, The Temptations blaring in the background, whisking gravy until I reached that perfect penny color, only to hose it by myself on the couch. Point being: these little guys are the perfect one-bite poppers that will give your face a smile, your belly a hug, and your tush the kick of knowing you’re a damn good cook!

All the information is below my friends. Make yourself proud.

Mini Pumpkin Mousse Tarts


Pumpkin Mousse:

  • 15 mini, puff pastry shells (*NOTE: These are usually found in the frozen food section by the pie crusts. These are also pre-baked and ready to use. No cooking required!)
  • 1 cup canned, pure pumpkin
  • 2/3 cup evaporated milk
  • 1 (3.4 oz) box of vanilla instant pudding and pie filling mix
  • 1/4 tsp of cinnamon

Cinnamon Whipping Cream:

  • 1.5 cups chilled whipping cream, separated (*NOTE: Heavy cream or heavy whipping cream also work well.)
  • 1 ½ tsp granulated sugar
  • 1 ½ tsp ground cinnamon
  • 2 tsp vanilla extract
Additional Items
2 medium sized mixing bowls
1 pair of scissors
2 gallon sized, sealable baggies


  1. Start by making the cinnamon whipping cream. Add just-from-the-fridge chilled whipped cream and all other ingredients to your party mug, blend for 10 seconds with the flat blade – take a look. I usually blend for 7 additional seconds. Add to a medium-sized mixing bowl.
  2. Add all pumpkin mousse ingredients to your Tall Cup – give it a good shake – blend for about 5 seconds. Remove from Bullet base and give one more ‘shake-whatcha-mama-gave-ya,’ blend about 7 more seconds or until combined.
  3. Add pumpkin blend to a second mixing bowl.
  4. Add about ¾ of the cinnamon whipped cream to the pumpkin blend and gently fold the whipped cream into the pumpkin. TIP: I typically use a spatula to fold in. Be careful not to overwork it! Try and keep it light and fluffy.
  5. Add pumpkin mousse to a gallon-sized baggie. Add left over cinnamon whipped cream into another gallon-sized baggie.
  6. Cut from one corner of the pumpkin mousse baggie,1/4” in. Pipe pumpkin mousse into mini pastry shells.
  7. Cut from one corner of the whipped cream baggie, 1/8” in. Pipe a tiny dollop of cinnamon whipped cream onto each. TIP: I usually pop the baggies into the fridge before piping – makes it a bit easier.
  8. Bottom of the 9th.. you’re down by 3 runs.. 2 outs.. count is 3-2.. … BOOM. BALL OUTTA THE PARK. You’re DONE.

No matter how full folks are, they will most definitely be able to make room for these babies.

Wishing you all a very safe and Happy Thanksgiving my friends.

Xo –


Oh, wow. It has been a while. And don’t you think that just because I wasn’t able to get a recipe written up that I wasn’t using that lifesaver of a Magic Bullet Blender, my loves.

Lauren here, your Kitchen Magician, and I’m back baby!

Months of flying around North America gave me a run for my money, but I’m settled, back in business, and better than ever. I spent this weekend sorting through the photos I took from several Magic Bullet Blender recipes since the last time we spoke. ‘Twas quite a process.

So I thought to myself, okay – here in the northeast we have officially gone chilly. When it’s chilly, I would rather have people over than go out. So, I go with a simple crowd pleaser: Spicy Smokey Black Bean Dip.

Now, this recipe is one of many, many fabulous recipes that come from my cousin Teresa and her very good friend Phillie. They own a catering company in Connecticut, (City Fare Catering) and holy hot sauce, these women can C-O-O-K. Legit. Look at the pictures of their food: They catered an event for my parent’s this summer and I went nuts for this black bean dip and they ever-so-graciously shared the recipe with me 🙂

While I was in Canada visiting my best, most favoriite [and only] boyfriend Aaron last month, we were lucky enough to have his parents come visit. You better believe I whipped this recipe up using what else? The Magic Bullet Blender. Yes, he has a Magic Bullet Blender and uses it daily. Yes, this black bean dip was a bottom of the 7th grand slam.

Have I yet to mislead you? No. Give this baby a shot.

Smoked Spicy Black Bean Dip


  • 1 15.5 oz can black beans, rinsed and drained
  • 1 onion, roughly chopped
  • 1  green bell pepper, roughly chopped
  • 2 chipotle peppers, roughly chopped
  • 3 cloves fresh garlic
  • 1/2 cup red wine vinegar
  • 4 T honey
  • 3 Tolive oil
  • 1 Tkosher salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper


  1. Heat olive oil and sauté garlic until golden. Remove garlic from pan and set aside.
  2. Add onions, salt and pepper to pan. Saute until golden. Remove onions from pan and set aside.
  3. Add green bell pepper, salt and pepper to pan. Saute until soft. Remove green bell peppers from pan and set aside.
  4. Add garlic back into pan with the chipotle peppers. Stir until sizzling, then add onions, green bell pepper and beans into man. Stir until all ingredients are hot.
  5. Add all remaining ingredients into pan [red wine vinegar, honey, chili powder, cumin] and turn back to low heat. Stir until you have a gentle simmer, remove pan from heat.
  6. Allow mixture to cool, then add into the Magic Bullet Blender Tall Cup. ( Tip: I used a ladle to easily pour the mixture into the Tall Cup.)
  7. Top with flat blade, blend for about 7 seconds. Pour into a bowl. (*Tip: TASTE! If you want to add a little extra honey to your next blend, go for it! Love salt? Next round is the time to add more! Big vinegar fan? Splash some more in there.) Personally – I left it as is, but EVERYONE has a different palette so make sure you cater to your own. You’re #1. Never forget that. 😉
  8. Continue steps 6 – 7 until all of the mixture is blended until a beautiful, bountiful, black bean bonanza. (**Tip: I did this in 3 Tall Cups total and on the 3rd, I pulsed to give it a little extra consistency!)
  9. Ya done!


– MAKE IT AHEAD. Day before, for sure! Make, cover, fridge. Allow those flavors to get even more complex. Remove from fridge about 30-45 minutes before serving if you can. If you can’t, it’s definitely not the end of the world!

– SERVING OPTIONS. Oh there are many, but here are a few thoughts for you: homemade pita chips, celery sticks, carrot sticks, tortilla chips, quesadillas.

– NACHOS. Have I told you how much I love nachos? Maybe. Maybe not. Well, on the day that I had Aaron’s lovely folks over, we had a busy day checking out the law school and a little birdie had told me it was a fan fave. As soon as we got back to his apartment you better believe we preheated that oven, layered tortilla chips, Monterrey jack, pulled pork, shredded seasoned chicken, seasoned veggies cooked down along side crushed tomatoes and served up with sour cream and yep – your spicy, smokey black bean dip! 🙂

– SANDWICH SPREAD. That is what we did with the leftovers. If you’d like to kick your basic, boring wrap into 2015, use it as sandwich spread.

Idea #1: A little rotisserie chicken, some sprouts, and black bean spread. Heck yes.

Idea #2: Veggie wrap. Oh yeah. That will take you from bland to Bobby-Orr-status in no time.

Try it out this holiday season. Put it in a cute little bowl for the 5th ‘getting to the point of painful holiday party you have to attend in a 12 day period’, grab some tortilla chips, show up on the front steps of boss’s house not empty handed… and not with booze. They’ll be floored.

Or, you can take my ‘Sunday Anxiety’ route and make it for yourself. To eat on the couch. In the dark.

Aight – busy week ahead and Thanksgiving next week! Broad has gotta crank!

Cooking makes me happy.
Feeding people makes me happier.
Happily fed people makes me feel like a milli bucks #noWeezy.

Until next time my little Magic Bullet Baywatch Babes! Sending all my love from my big ole heart in Connecticut to all of yours.



The weather in the northeast hasn’t been what I would call consistent, but baby, grilling season is upon us. And what a GREAT season it is.

Lauren DeMaio here, your Magic Bullet Blender Kitchen Magician and as a product of the DeMaio family, I’m a grilling aficionado, of sorts.

Below is a quick recipe for a rub that I use for everything from steaks on the grill to chicken in the oven – versatile, forgiving, yours, and easy with the Magic Bullet blender. It’s pretty cool actually, the blender works to break down some of our ingredients and release some strong flavors. I dig it.

Try it?

Quick and Easy Spice Rub

Magic Bullet Blender Parts

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade


  • 1/4 cup granulated brown sugar
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 2 T salt
  • 1 T crushed red pepper
  • 1 T mustard seeds
  • 1 teaspoon cayenne pepper


  1. Add all ingredients to tall cup, blend with cross blade for seven seconds.
  2. Remove, give her a little shake, blend for an additional seven seconds.
  3. The Magic Bullet Blender has broken down those mustard seeds, broken down that red pepper, and you’re done!



– PULL YOUR PORK THE RIGHT WAY – This recipe is what I typically use for my pulled pork. Buy a pork butt, rub half on it and refrigerate overnight, take it out in the morning, rub with the remaining amount and cook at a low temp in the oven, covered tightly until able to be easily forked apart. This recipe is cool because it gives the pork a crust, some dimension in flavor, but again – can still easily be pulled apart. Top with BBQ sauce afterward. I can tell you that after living with two boys and entertaining them and their friends on many occasions –this was a CROWD PLEASER.

P.S. I then make my homemade BBQ sauce with the bullet. I will give you that recipe soon. It’s kinda RIDICULOUS.

Also, serve with some mini rolls and homemade coleslaw.

–          EXPERIMENTATION – Alright, ¼ cup of paprika is a lot, I know, but it works well for the pulled pork above.

The nice thing about this recipe is it’s very forgiving and versatile.

RULE: Keep your salt and sugar amounts set in place as above, then adjust to your taste buds.

Scale back on the spice if it sounds like a lot for you to handle.

–          IT’S A LOT, I KNOW – If you aren’t using it for a pulled pork recipe, that is fine. Make it now, jar it tight and keep it in the cupboard. Try it with:

o         Any type of pork roast

o         Beef roast

o         Steaks

o         Baked, whole chicken

Alrighty beauties, I’m out. Back to work.

Do yourself a favor, fire up those grills and knock someone’s SOCKS off. Whether it’s someone you love, someone you like, or someone you have to bite your tongue around and be courteous to by default, be like Nike, and just do it.

Be in touch soon, got a serious summery salad enhancement for you to enjoy.

In the meantime, happiest blending – from my big, nomadic heart – to all of yours!


Much love —

@LdeMao  xox


You use them all the time.

You also BUY them all the time.

And you really do not have to.


Breadcrumbs… Magic Bullet Blender… it works. It happens. And its incredibly lovely, just like you.


Lauren DeMaio, your Kitchen Magician, and this one is short and sweet just like Danny DeVito.


Homemade Breadcrumbs

Magic Bullet Blender Parts

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade


  • [1] leftover hard roll
  • OR [2] leftover slices of bread
  • [1 tsp] dried parlsey [optional: good if you’re doing chicken cutlets for chicken parmigiana, pork chops, something going up against a sauce.]
  • [1/4 tsp] salt
  • [1/2 tsp] black pepper
  • [1/2 tsp] garlic powder [optional: see above note to parsley, same reasoning.]


  1. Preheat over to 350 degrees.
  2. Break bread into 1″ pieces and toss onto a cookie sheet and into the oven for a few minutes into lightly golden. Keep an eye on them.
  3. Add all ingredients into large cup.
  4. Pulse 3 times. Shake. Blend for 10 seconds, shake. One more may be needed. I always blend a bit extra with this, and shake a bit more because you do want to make sure you get all that bread nice and fine, like that FOX who hosts that show ‘Tough Love.’ ‘Ward? I don’t know but goodness he’s handsome and has a hell of a mouth on him. Straighten me right out. Kid needs it.
  5. Back on track: You’re done.

* Sprinkle this goodness on fish, little lemon juice, into the oven you go.

* Baking some chicken or pork? This, bit of melted butter, hell yes.

* Use this to coat your chicken cutlets, veal cutlets, pork chops. Damn right you don’t need to buy that Shake ‘N Bake. You can just Shake ‘N Bake in your kitchen to a dope Motown playlist [typically a majority of my cooking playlist].

* Makin a’ meatballs? Here are your breadcrumbs baby.

Alrighty – I’m out. Packing and shipping back up to Boston tomorrow for another event in my beloved city 🙂 then it gets a bit confusing from there. Back here for a day. Back to Boston for the final, complete condo move. Aka moving truck. Who wants to get emotional with me?

I’ll be checking in again soon but in the meantime and AS ALWAYS, Happiest Blending – from my big, nomadic heart — to all of yours!

Talk soon.

XO @LdeMao


Greek Scramble

even easier eggs. yes, it exists.


eggs for breakfast.

eggs for lunch.

eggs for dinner.


YES those three lines could quite possibly be Guy Fieri’s worst nightmare .. [it’s okay, my mom hates eggs when they are the main focus too] ..


but bottom line is:


eggs are EASY.

sticking with that theme.

what else makes your / my / his / hers / that guy’s life easier?


very simple my little double yolks — The Magic Bullet Blender.



Lauren DeMaio here. Your first ever Magic Bullet Blender ‘Kitchen Magician’ for shoot, a while now,

And baby, my ways have not – nor will they ever change. Just. Gotta. Keep. Going.

Still loving the new job, still working a lot, and just got back from eleven days of quality time in Boston with what is and has been my FAVORITE show that I’ve worked on for the past 3 years —  PAX East. Google it. Super cool stuff.


no time? have time? just like eggs? here you go.

and ohhh the options with this one are ENDLESS.

I included some variations down the bottom for you.

basic to boom, home run.


Greek Scramble

……… scramble so quick you’ll think it’s some new, useless mobile device app.

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


  • 2 eggs
  • 2 Tbsp. milk
  • 2 Tbsp. feta cheese
  • 1/4 cup warm, steamed spinach.
  •   *Note: you could also use frozen spinach that has been thawed.
  • Quick spritz of non-stick cooking spray
  • Pinch of salt & fresh ground black pepper


  1. Lightly spray / coat the inside of your Magic Bullet Blender Tall Cup.
  2. To the Tall Cup, add: eggs, milk, salt, pepper.
  3. Blend with flat blade for 5 seconds.
  4. Into the microwave for 45 seconds.
  5. Remove and add feta.
  6. Flat blade BACK onto Tall Cup. Blend again for 5 seconds, and back into the microwave for another minute.
    *Note: microwave cook times VARY! Start with 45 seconds if you like your eggs runnier.
  7. Remove. Done — finishing options below.

1. Put onto plate, top with your spinach. Add some wheat toast? Bacon?

2. I used the tall cup for a REASON. to leave you space. Late for work, and maybe car pooling or something. Add the spinach to tall cup and eat it

on the go. If anyone judges you, give them my number. I’ll take care of it.


Easy right? Alright – here are some other ones:

*JUST A LIL PROTEIN: eggs, milk, salt, pepper.

Follow cooking instructions, minus the spinach part – done. If you are like my brother and 2 eggs doesn’t do it for you, UP IT. 4 eggs, 4 T milk. easy, right?


*SAY CHEESE; eggs, milk, salt, pepper, cheese of your choice.

Follow cooking instructions above, replace feta with cheese of your choice.

You could add steamed broccoli or any veggie or protein of your choice to the top of this one.


*WILD WILD WEST [minus Will Smith]: eggs, milk, salt, pepper, diced ham, sautéed peppers and onions.

Follow cooking instructions above. Pepper, ham and onions on top at the end — no need to blend them. I usually only do ones like this or even the spinach one when I have a few extra moment, or when I have multiple people over. Just cycle it. Not everyone wakes up at the same time anyway. Then there’s the whole ‘oh no, it’s okay, you can shower first deal’.. etc. etc.


*WHITE SNAKE: eggs WHITES, milk, salt, pepper.

Following cooking instructions above. Add some veggies? Add some reduced fat cheese? Just go white on white on white?


Alright soooo mmmm if you find yourself thinking / feeling / doing any of the below .. GO FOR IT.

– ah you just got home SO late from work. you feel one of your eyes crossing. you haven’t eaten all day. kids gotta eat.

– ‘is it really 4:30AM?’ breakfast is the most important meal of the day.

– ‘day off. i just mopped the floors. i look like the ‘dove lady’ from the original ‘Home Alone’ and really don’t want to go to the grocery store. but it’s lunch time. i have egg whites. okay.’

– or just your normal, Sunday morning breakfast. who’s got the turkey bacon baby????


Get creative and scramble the night away.


I’m outta here.


Magic Bullet Blender is on Pinterest now.


I was obsessed with Libre de Fache.

Now, Twitter.

Throwing Pinterest in the mix…. I am so nervous. #addictivePersonality


Until next time baby .. #iCrossblade my heart and promise to be back soooon :)! Have I lied to you yet? Nope. Why? Because you’re too cool to lie to.

See you later this week 😉


Happiest Blending and all my Love!

XO @LdeMao


If you’ve read this far, tweet me a recipe you want to and I’ll figure it out.

Retweet you. Talk about how amazing you are.

And then send you a DOPE 4th of July present or something cool.


Oh babyyyy it has been a while!


Lauren here, your Magic Bullet Blender Kitchen Magician and where has the past month gone?


Spring has sprung! Even though it’s back down to 30 something today and I didn’t wear a jacket.


Spring is busy season at work.  Trade Shows love spring.

Spring is also tax season. And a ton of men in my family are accountants.

Spring being busy means I am also going to that ‘go-to’ more often than not. Magic. Bullet. Blender.


The recipe below is for Spinach Stuffed Shells – using your Magic Bullet Blender as a tool for prepping a few of the ingredients.


Recently I feel as though I have had a good deal of unintelligent moments: speeding tickets, selling my stock in Apple and the biggest, weakest of the bunch: giving up cheese for Lent. Who does that?


Regardless, gotta cook for Dad’s office – the dudes work hard. See below:

Spinach Stuffed Shells

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Cross Blade
  • 1 Magic Bullet Blender Flat Blade


  • 1 lb box jumbo shells: cooked according to instructions, drained and left in a bowl of cool water
  • 6 cups Lauren’s ‘Lets Talk Sauce’ Marinara
  • 1 lb ricotta cheese
  • 3 cups shredded mozzarella
  • 1 bag spinach – lightly steamed, drained, cooled – set aside
  • About 5 1” x 1” cubes pecorino romano cheese
  • 1 teaspoon fresh ground black pepper
  • 1 ½ teaspoons dried parsley
  • 2 eggs



  1. In a large mixing bowl add: ricotta and mozzarella
  2. Short Cup / Flat Blade: Pecorino romano cubes – blend until cheese is grated – about 10 seconds
  3. Add grated cheese to a large mixing bowl.
  4. Large Cup / Cross Blade: add about half of your spinach. Pulse 3 times – shake – pulse another 3 times.
  5. Add to mixing bowl. Repeat with the remaining half of the spinach – add to mixing bowl.
  6. Large Cup / Cross Blade [no worries on rinsing – everything is going to the same place]: Add eggs, pepper, parsley – blend for 5 seconds.
  7. Add egg mixture to mixing bowl – give everything a GOOD STIR. I use a whisk sometimes, or a spatula works well too.
  8. Preheat oven to 350 degrees.
  9. Take your cooled shells one by one, fill them with about 1 – 1.5 Tablespoons of your mixture and place them into your baking dish [see picture].
  10. Continue until the dish is full – you may have a couple leftover – ain’t no thang.
  11. (Note: random – but you can make some badass tuna salad in your Magic Bullet Blender and put THAT into the shells. Summer side dish. Lookout cookout.)
  12. Cover the shells with the remaining sauce and then cover tightly with aluminum foil.
  13. Bake for an hour.
  14. Remove.
  15. Let them sit for a couple [not necessary but I like to].
  16. En-Joy.


I actually think they are better the next day sometimes so if you have leftovers – no worries at all.


Back in my dairy days, I also used to bullet some additional pecorino romano to top those babies off with afterwards. Did I ever tell you guys that ‘Pecorino Romano’ was actually my stage name back in college?


Alrighty my little rigatoni bundles of love – back to work J!


Miss ya! I’ll send something healthy this week for sure. Been using that Magic Bullet Blender JUICER attachment. That thang doesn’t mess aroundddd.


In the meantime, Happiest Blending, from my big, nomadic heart – to allll of Yours!




Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.

You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.

Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.

Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.

I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.

Sweet Sweet Cannoli Dip

Magic Bullet Blender Parts

  • 1]Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Flat Blade


  • 1 15 oz container of ricotta cheese, halved / separated
  • 1/2 cup whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
  • 1/8 cup + 1/8 cup + 1 teaspoon powdered sugar, separated
  • 1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon pure vanilla extract, separated


  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. Lightly fold together the two batches with a spatula.
    Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
  7. Rinse flat blade.
  8. To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
    Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
  • GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
  • DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
  • Short bread cookies, graham cracker sticks. You have a LOT of options.
  • Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.

Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!

I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.






‘BFFLs’. [Just saying that to make a point. If you say it in my presence, I will lose quite a bit of respect for you. Will never hate though. J]






All of the above illustrate the relationship between:

YOU: the cook in the kitchen. + MAGIC BULLET BLENDER: your best friend.


Lauren here, your Magic Bullet Blender Kitchen Magician and shoot you know I’ve said it once, and I’ll say it again – keep that baby by your side and your life is going to get a heck of a lot easier.

Today’s write up is a bit different than how I normally roll. .. You may be saying to yourself, um, who in the name of Randy Quaid is that RIDICULOUSLY good looking couple pictured in this article.. THOSE, my friends, are my parents. Scary right? Scary in the sense that two people actually have to deal with me on a daily basis. I know. They are saints.


Well, my fox of a mother, ‘Debbie the Demolisher’ nabbed my MBBlender while I was working at / on job (i don’t even know anymore) of (i don’t even know anymore) and put that powerful peanut to work so this is written a bit different than usual.


Below is her recipe for VEAL MARSALA MEATBALLS……. These are tossed in with marinara sauce, and over gnocchi.

For the sauce, we use my ‘Lets Talk Sauce’ recipe from this summer

Now! I know – some people don’t do veal. That is completely fine.

You can also do this with all ground beef OR….

…what I usually do on a normal meatball day is a ground beef / ground pork combination. I think that adding the pork in makes it a little bit richer, little more flavor.

Veal Marsala Meatballs

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


**See additional information below for pasta & sauce**

  • [2 lbs.] ground veal
  • [1] small loaf Italian bread, roughly chopped – you want to keep this rough for consistency purposes – don’t mess it up or I’ll hunt you down..    wait who said that?
  • [2] eggs
  • [2 T] fresh parsley
  • [1] large white onion, quartered – then caramelized……

** To Caramelize: Put in small frying pan with [2 T] of extra virgin olive oil and let cook on low, slowly, stirring occasionally, until golden brown in color

  • 3 scallions
  • 1/2 cup pre-bulleted pecorino romano
  • 1 cup half and half
  • 6 T butter
  • 1/2 cup Marsala wine
  • 3/4 tsp garlic powder
  • Salt and pepper to taste



  1. Preheat oven to 350 degrees.
  2. Heat butter over medium heat until bubbly, add 1/2 cup Marsala wine and let cook for five minutes – cool 15 minutes.
  3. To your MBBlender Tall Cup add caramelized onions, salt, pepper, garlic powder, scallions, parsley – blend for 10 seconds.
    ** Put the onions in first as they are heaviest. When you flip to blend they will bring everything else down onto the blade. I try and stick to that trick 😉
  4. To a mixing bowl add: bread, half and half, your blended mixture, eggs – MIX WELL BY HAND.
  5. Then add your butter / Marsala blend and pre-bulleted pecorino romano cheese. MIX WELL AGAIN.
  6. Add veal, mix loosely.
  7. Form into 1″ meatballs.
  8. Place on an ungreased cookie sheet and bake for 35 – 40 minutes.
  9. Add to your marinara sauce and cook for an additional 30 minutes.
    ** Again, sauce information below*
  10. Toss over a pasta of your choice, and enjoy.

Pasta / Marinara Sauce Instructions:

  • 1 lb. pasta of your choice, cooked, drained just before serving.
  • 4 Cups marinara sauce

**Check out this video:

Serve this with some crusty Italian bread – you are already going starch crazy so why not, right?


I am sorry to bid you farewell without some ridiculous rant that your eyes probably don’t typically make it all the way down to anyway 😉  – but, I have to go pretend I know people and do some other work. Long story.

Your K.Magician’s heart is bigger than her brain [ shh she’s secretly a pushover – but it’s okay – all is well – ppl are healthy – that’s all that matters 🙂 ] .. Wow, I am getting emo. Time to go youtube ‘Ain’t Gonna Hurt Nobody’ by Kid N Play. Sick jam.



On that note – I’ll hit ya up again next week.


Until next time my little balls of ground meat and love – Happiest Blending, from my clearly over sized heart – to ALL of Yours.




That is me.

That is me pointing at my heart.

And that is my Blueberry Booster Breakfast Smoothie, made with what else – but your Magic Bullet Blender.

Lauren, your Kitchen Magician – and I am back and on full blast with a kick in the tush of a detox of sorts. Everything has temporarily quieted down a LITTLE bit, and my body is still recuperating. I think it’s the whole age thing. I’m almost.. hmm.. 28.5? And I will tell ya, one weekend of ‘friends and fun’ and I am SET BACK… and no, not like the card game.

Below is a recipe for a boost ya energy, boost ya confidence breakfast smoothie that I use as a GO TO. Fills you up with good stuff – including a kick of antioxidants which never hurt anyone.


  • [1] Magic Bullet Blender Tall Cup or Party Mug
  • [1] Magic Bullet Blender Cross Blade


  • [1 Cup] water
  • [1/2 Cup] blueberries
  • [1/2 Cup] fresh spinach
  • [1/2] banana


  1. Squish all of your solids into the cup (they do fit, trust me) then add the water
  2. Blend for 5 seconds, give it a good shake, blend for another 5 until everything is smooth as silk
  3. You are done

Take that baby on the road as I did on this fine February morning, or demolish it while watching Al Roker try to be as cool as Jim Cantore on Good Morning America. You want a good weather forecast, you follow @JimCantore on Twitter. The guy is a genius.

Oh! And today is Valentines Day! Valentines Day for me —- is the same as New Years Eve. Brutal. And this was the case EVEN when I was with man in the past. REGARDLESS..

1.       IF you are celebrating with a loved one, liked one, some random kid you met at the bar last week – I hope you have a FABULOUS evening.

2.       IF you are going out to dinner – I hope the service is good, the food is better, and there are no awkward moments.

3.       IF you are hanging out on the couch by yourself – please see my ‘Lets Talk Sauce’ video from this past summer and crush the cheese based one. In sweatpants. In the dark. And watch a KILLER 80s movie.

Alrighty, back to work. I’ll be checking in with you Thursday my little Sugar Babiesss!

Until next time, Happiest Blending, from my Big Heart, to ALL of Yours J!



I know, I know, a bowl of refried beans looks less appetizing than a McRib that has been sitting on a city sidewalk for 4 hours on a muggy, summer day [though some may disagree……. Uh hem… Liz], but hey there is some big game on Sunday and these comes into play.


Lauren here, your Magic Bullet Blender Kitchen Magician, and shoot I am ready for baseball season to start. #Yankees


Regardless, I do absolutely live and die for entertaining – always have. Full belly, full heart.


When still in Boston around this time of year, weekends were the time for me to cook for the boys.. but really whip out the big guns.  Below is a basic recipe for one of my go-to layered Taco Dips.


Easy, popular, great for Superbowl Sunday, and also for summer time roofdeck cook outs.. but I’m sharing with you the one step I take with the Magic Bullet Blender, that brings this to the next level and that is infusing your REFRIED BEANS with some ridiculous flavor…


You will notice that I did not photograph the ‘final product’ which is the Taco Dip, but you can’t blame me for not wanting to have a platter of taco dip in the house on a Tuesday for no legitimate reason. Dangerous.. like snakes on a plane. Ask Samuel. He knows.


Superbowl Sunday – try it out. K?


Refried Beans

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


  • 2 16 oz. cans – traditional refried beans
  • 4 slices bacon
  • 3/4 yellow onion, sliced
  • approx. 1/2 cup water


  1. Add bacon to frying pan on medium / med.-hi heat
  2. Fry until ALMOST all the way crisp
  3. Add onion to frying pan and sauté with bacon grease until soft
  4. Remove bacon and onions from pan and set aside
  5. Move frying pan off of heated burner
  6. To you tall cup add bacon [you can just crumble it up], onions and water
  7. Blend with cross blade for about 10 seconds
  8. If you need to stop half way through and give it a good shake, go right ahead
  9. Add refried beans and blended bacon onion mixture BACK to same pan on medium-low heat
  10. Stir every 5 minutes for about 15 minutes
  11. Remove from heat, pop into bowl and let cool
  12. Toss those babies in the fridge and you will be good for game time


I would sometimes serve those just warm with tortilla chips on their own as well… those little frijoles have enough flavor in them that you can get away with doing that.


Now, for the full recipe using those beans, see below. Again, there is a solid chance you have seen this one.. but the beans baby. They make the difference.
No-Cook Layered Dip


  • Bullet Baked Beans [listed above]
  • 2 16 oz containers of sour cream
  • 2 packets of your favorite taco seasoning mix
  • 2 tomatoes, roughly chopped
  • 2 small cans of chopped black olives – I usually use about 12 ounces total, but some folks like less.
  • 3 scallions, roughly chopped
  • 1.5 cups finely shredded cheddar cheese
  • 1.5 cups shredded Monterey jack cheese
  • 2 bags of tortilla chips


  1. On to a large, flat platter.
    **For this ‘platter’ you have a LOT of options. If I am taking this on the road, I have used one of the deep Pyrex dishes with the covers. I’ve also just grabbed an aluminum casserole baking dish from the grocery store and done it with that. When at home, I’ll use a larger serving platter – looks cool that way because you can see all of the layers. Start with the beans going all the way to the edges and have each layer go a bit smaller circumference wise.
  2. Coat the bottom with your baked beans. Again, these can come right from the fridge – just spatula those babies and cover the entire bottom.
  3. In a bowl, stir together your sour cream and taco season
  4. Add the sour cream taco seasoning mixture of delish on top of your beans
  5. Next, drain your can[s] of black olives, onto the sour cream mix they go
  6. Followed by tomatoes
  7. Then scallions
  8. Then cheese
  9. Stick some chips around the edges to make it look like a huge, taco sun just before serving.
  10. Anddd ya done.



I ALWAYS make this guy in advance too. Night before or morning of, cover it tight, into the fridge, take it out when time for kick off.


Okay my little wide receivers, I have my favorite clients from Seattle in town and with us at work today sooo I’m off to talk about electricity and maybe get in a good ole game of Q-bert. Who knows. Oh hey the New York Rangers – Eastern Conference, first place.


I’ll have one more Superbowl recipe comin atcha tomorrow – but in the meantime, Happiest Blending, from my huge, frijole loving heart – to all of Yours!


Xo – Lauren