Pecan Brownie Cups


I have a confession to make – I LOVEEEE brownies. I make them every week. No joke! I know, I try hard to eat healthy, but I just can’t resist a fudgy, chocolately brownie. What I can resist even less is a brownie with pecans – MMMM! Avoid the mess and work of cutting your brownies and pour the batter into a greased muffin pan. The result: these adorable single serving brownie cups. Don’t forget the milk! 😉





  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tbsp canola oil
  • 2/3 cup white sugar
  • 2 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tbsp vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 2 tbsp milk
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees F.
  2. Add melted butter, canola oil, egg, sugar, cocoa powder, salt, baking powder, flour, vanilla, and milk to a Magic Bullet cup (in that order!) and blend until you get a creamy batter.
  3. Use a spoon to scoop batter out and fill a greased muffin pan to the halfway mark.
  4. Sprinkle pecans on top and bake for 15-20 minutes (a toothpick will come out clean when done).
  5. Bake longer for a more cakey, dry brownie, and shorter for a more fudgy brownie.

Makes 6 brownie cups



I don’t actually know if this counts as ranch dressing.. but it’s sure dang good. And sure only takes but a second to make. And is like, waaay better than that stuff you buy at the store. So, I’m gonna go ahead and call it ranch.



You could dip some veggies in it. Or pour it on a salad. Or, just, I don’t know.. drink it? Ha!


Sour Cream Ranch 

  • 1 tbsp mayonaise
  • 1/4 cup sour cream
  • 2 tsp mustard
  • 2 tsp white wine vinegar (or more or less depending on how vinegar-y or liquidy you like it)
  • 1/2 tsp herbes de provence
  • 1/8 tsp salt and pepper

Blend! Munch!

I eat a lot of chicken. Chicken breast. Chicken thighs. Chicken drumsticks. Chicken chicken chicken. Because it’s healthy and most of the time it’s affordable. But it can feel a little like Bubba from Forrest Gump and here is where Dinner: A Love Story‘s variations of the yogurt marinade will save you from the boredom of blandly seasoned chicken breast.





  • 2 cups plain yogurt
  • 1/2 large onion
  • 1/3 cup olive oil
  • salt & freshly ground pepper
  • 1 cup cilantro leaves (no need to chop since it’s going in the blender)
  • 2 garlic cloves
  • 1 tablespoon garam masala (McCormick now sells this — it’s an Indian spice blend that’s kind of sweet)
  • 1 2-inch piece ginger
  • juice of one lime


  1. Add all the above ingredients into your Magic Bullet and blend!
  2. Pour the marinade over your chicken and let it sit for however long you can wait before you start dinner. I usually do this in the morning or the day before so it gets a good soak. But you could do it right when you get home, then watch TV for an hour or clean or take a shower, and then grill your chicken up.
  3. Plate with your favorite sides and enjoy!

I’m a white rice kind of girl. Brown rice just has never grown on me! Health food blasphemy, I know. BUT – I had it with salad, so they cancel each other out, right?)


Basil Risotto


What do you do with a bunch of fresh basil? Cook this basil risotto, of course! It’s always the same – whenever I buy basil, it starts going bad in my fridge before I can figure out what to do with it. I love using it in pasta, in pesto, or tossing it on a homemade pizza, but, somehow, I still end up with so much leftover! The other night we went to our friends’ place for dinner and they cooked a creamy, mushroom risotto dish for us. It was DELICIOUS. I almost made it again a few days later, but needed to get rid of some basil before it went bad. Thus, my basil risotto came to be! It came out really flavorful and delicious! Add more or less liquid, depending on how thick or creamy you like it.



Basil Risotto


  • 1 1/2 cups arborio
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 tbsp lemon juice
  • 6 cups low-sodium chicken broth
  • 1 shallot, finely chopped
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/2 cup shredded Parmesan cheese


  1. In a large pot, heat 1 tbsp olive oil and butter over medium heat until butter is melted.
  2. Add the chopped shallots and stir for 1 minute.
  3. Add the arborio and stir until slightly browned, about 2 minutes.
  4. Add the lemon juice and stir.
  5. Add the chicken broth 1 cup at a time, after each previous cup has been absorbed. Stir occasionally.
  6. Simmer for 25 minutes uncovered, until all of the chicken broth has been added and absorbed.
  7. In a small Magic Bullet cup, add the basil, garlic and remaining tablespoon of olive oil. Fit with the flat blade attachment and pulse until you get a purée.
  8. Add the basil mixture to the pot and stir until well combined.
  9. Remove the risotto from heat and stir in the shredded Parmesan cheese.

Makes 4 cups

Hello there, my little bullet babies! Lauren here, your Magic Bullet Blender Kitchen Magician – back’atcha.

Football. Hockey. My birthday. Yankees killing it. Advil Cold & Sinus.

What does that mean?



Fall is here.

Fall is back.

Fall is my favorite.


What else is my favorite?




Grilled cheese.


And what in the world goes better with grilled cheese than tomato soup? It doesn’t get any better than GOOD tomato soup.

Below is a recipe for an INCREDIBLY easy tomato soup that I would funnel in the middle of a busy intersection if you asked me to, completely without hesitation.

Go ahead and judge me, Judy, because when you try this, you’ll be saying the same thing.

Bust out that huge, plastic Nintendo Duck Hunt gun and give this baby a shot. I promise you will not be disappointed, and, in case you have failed to notice, I’m a bit too honest – AKA: I haven’t lied to you yet and wouldn’t start now.

In the words of the great Pat Benatar – ‘put up your dukes, let’s get down to it.’


  • 1 1/2 cups canned, whole tomatoes – separated
  • 1/2 yellow onion, roughly chopped
  • 1 clove garlic, halved
  • 2 Tablespoons butter
  • approx. 3 fresh basil leaves
  • 1/2 cup heavy cream
  • 1 Tablespoon corn starch
  • Salt and pepper to taste

*Optional – few shakes of hot sauce


  1. To a pan on medium heat, add butter, onion and garlic. Tiny shake of salt and pepper to season. Saut̩ until onion is translucent Рabout 5 minutes.
  2. To tall cup, add 1/2 cup of tomatoes, basil and butter, onion and garlic mixture.
  3. Blend for 10 seconds until pureed.
  4. Add additional cup of tomatoes, plus tall cup contents back into pan, still on medium heat.
  5. To a bowl, add heavy cream and corn starch. Whisk with a fork to combine.
  6. Slowly pour into pan with soup mixture, while slowly stirring to mix together.
  7. Cover and turn back to medium low heat. Let simmer for 15 minutes, stirring occasionally.

You are done kiddos!

I personally like to bump it up and add a few shakes of hot sauce at the end.

My mother, Debbie the Demolisher (because of her kitchen abilities), adds in a couple of tablespoons of freshly bulleted pecorino romano. Perdy gooood.

From there, my recommendation, grab some ciabatta bread – slice it, toss on some bullet blender olive tapenade, some fresh mozzarella, few fresh basil leaves, get Brett ‘The Hitman’ Heart-crazy and panini that baby. Enjoy.

I told you this post was going to be cheese-based, didn’t I?

On that note, happiest blending – from my big heart in Boston, to all of yours :-)

xo – Lauren

NYC is experiencing some ridiculous heat waves this summer. Normally, everyone would be happy that the sun is shining and it’s warm enough to wear shorts and take a walk, BUT these days are topping out at 99, 101, 103 degrees… which makes me just want to stay inside and take advantage of the air conditioning and ALL the fans I own.

And because I wanted a snack/dessert but couldn’t bear to walk to the fro-yo place so I used all the frozen fruit I had been hoarding away.


You’ll need:

  • Frozen fruit
    • I used mango, strawberries, blueberries, a banana and some milk
      • Obviously, MOO cow had to help, too


  1. Throw everything into your Magic Bullet and give it a whirl.
  2. Then have MOO cow (or other cutesy inanimate object) inspect it thoroughly.
  3. Then you can smugly sip your cool cool sMOOthie while the world outside your window melts.



Mini Blueberry Muffins


What does your typical morning routine look like? Get out of bed, crawl to the kitchen to turn the coffee pot on, eat a few bites of cereal, get dressed, brush your teeth, grab your coffee and go? Well, that’s what mine looks like! I never have time to make myself a nice breakfast. The other day, I was craving some blueberry muffins, so I made these mini blueberry muffins. Aren’t they just so cute? The best part is, they only took 15 minutes to make. I’m not kidding. I tossed all of the ingredients into my Magic Bullet while the toaster oven was heating up for 5 minutes, then poured the batter in the mini muffin liners and popped them into the oven to bake for 10 minutes. These are so quick and easy, they would fit into anyone’s morning routine! Enjoy!




  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp milk
  • 2 tbsp sour cream
  • 1 cup fresh organic blueberries


  1. Add all ingredients to a Magic Bullet cup, starting with the liquid ingredients first.
  2. Blend all ingredients well.
  3. Pour into mini muffin liners sitting on a baking tray.
  4. Bake at 375 degrees F for 10 minutes, until tops are set and slightly golden.

Makes 18 mini muffins

When I spotted Edible Perspective’s recipe for Roasted Garlic, Lemon, & Olive Oil sauce, I was immediately sold and knew I had to make it right away. But when I went to Whole Foods to gather supplies, they had some large and in charge jumbo shrimp for sale that I had to get. So I decided to make a shrimp pasta and let me tell you, the roasted garlic and lemon complimented the shrimp so well!


You’ll need:

  • Olive Oil
  • Lemon
  • Roasted Garlic

Here’s how to roast your garlic!

For the roasted garlic:  Store extra in a sealed container in the fridge with olive oil to cover for about 2 weeks.

  • 3-4 medium head garlic
  • 1-2 tablespoons extra virgin olive oil or ghee
  • salt
  1. Preheat your oven to 350° F. [You can also roast at 375° or 400* for a shorter roast time, but I prefer 350*.]
  2. Peel away the excess skin on the garlic head and slice off about 1/4-1/2-inch from the top of the head, exposing all of the cloves. You want the clove to remain in tact by the stem.
  3. Place a piece of foil under the head and drizzle with the oil, sprinkle with salt, seal with the foil, and let soak in for 5-10 minutes.
  4. Roast [easy if you stick them in a muffin tin] for about 50 minutes – 1 hour until the head is golden brown and fully tender.
  5. Cool until easy to handle and squeeze the roasted cloves into a bowl.

While your garlic is roasting, you can boil your pasta and season your shrimp with a little salt and pepper. Heat up some oil and cook your shrimp until they turn pink and curl up. (Anywhere from 4-8 minutes depending on how big your shrimps are. Consult the internetz.)


They should look something like this. I like some char on mine for extra flavor and to be really sure they’re done!


  1. I made a whole box of pasta so I used 1/2 cup of olive oil, one and a half lemons, a head of roasted garlic and a healthy pinch of salt & pepper.
  2. Throw it all in your Magic Bullet and blend away!
  3. Add your pasta to your shrimp. Add your sauce to the whole thing and toss!
  4. Then plate it with your favorite veggies.


Try it for a date night in or if you feel like eating something especially fancy while you’re watching Breaking Amish in secret… you know, like you do.


Champignon Rahmsauce


Champignon Rahmsauce, or mushroom cream sauce, is a special sauce from Germany that goes great over meat or egg noodles (called “spaetzle”). My husband is German, so I’m always experimenting with German recipes to try to bring a little bit of home here to him in the States. I made this mushroom cream sauce with my Magic Bullet, which gave it a nice texture and served it over egg noodles to make a complete dish!





  • 2 tbsp butter
  • 2 cups sliced white mushrooms
  • 1 cup beef broth
  • 1/2 cup heavy whipping cream
  • 2 tbsp flour (can add more for thickening)
  • 1/4 tsp thyme


  1. Melt butter in a small saucepan over medium heat.
  2. Add sliced mushrooms and cook for 7 minutes, stirring occasionally.
  3. Add the thyme and flour and stir.
  4. Add the beef broth and transfer to a Magic Bullet cup. Pulse a few times, then return to the pot and bring to a boil.
  5. Turn down heat to low and add the cream.
  6. Stir until thick.
  7. Serve warm over meat or noodles.

Makes 2 cups

Six seconds is all you need to make incredible chicken salad from a few ingredients that are probably already sitting in your kitchen. Add dried berries, chili powder, or a squeeze of lime for some variation. Yum!

6 second chicken salad

Photo of the Magic Bullet 6 Second Chicken Salad from

6  Second Chicken Salad


  • 1/4 cup apple, chopped
  • 1/8 cup onion, sliced
  • 1 cup cooked chicken
  • 2 tablespoons walnuts
  • 1 -2 tablespoon mayonnaise (I used about 3 Tablespoons)


  1. Add the ingredients to the SHORT CUP, in the order they are listed, and twist on the CROSS BLADE.
  2. Put the cup on the Magic Bullet power base and press down to start the motor. Release pressure immediately, pause and let the ingredients settle. You can also tap the cup on the counter top to redistribute the ingredients and move larger pieces closer to the blades.
  3. Repeat the pulse technique until you’ve reached the desired consistency.
  4. Serve over a bed of lettuce or between two slices of bread.