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.


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 –


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 [in a jar]

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.

You’ll need:

Grind up the oreos in the short cup using the cross blade. Then, you have two choices. To 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. 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: Stick the whole dang can, unopened, in the fridge for a few hours, preferably overnight. 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. Pour off the cream, and save it to use in smoothies or feed it to your cat or something.

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?!

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.



  • [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 T] olive oil
  • [1 T] kosher salt
  • [1 tsp] chili powder
  • [1 tsp] cumin
  • [1/2 tsp] black pepper


  1. Heat olive oil [medium heat – keep an eye on it!] 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.



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

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. Once smooth, dump it in the blender attachment of the Bullet fitted with the crossblade, along with the tofu, soymilk and vanilla. Blend until smooth. Pour into a bowl and cover with plastic wrap. Refrigerate until it sets a bit. Then DIG IN!

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

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.



  • 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!

We’re definitely in the Halloween spirit here at Magic Bullet and what better way to show it than by bringing you some of the best and spookiest cupcakes we could find? These are stirring up our entrails and making our mouths water… Happy Halloween!

Chocolate Pumpkin Cupcake

Chocolate Spider Cupcakes

Candy Corn Cupcakes

Brain with Blood Clot Cupcakes

Jack Skellington Cupcakes

And let’s not forget our incredible Pumpkin Cheesecake Brownies by Erin Allmann. Yum!


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…