Every now and then, my hoarding tendencies show up and one of those times is during Girl Scout cookie season. Usually, I pick up a box or two or four, but this year, I bought six boxes. And then my boyfriend bought six boxes. And then my sister bought six boxes and shipped them to me…
So now, I have 18 boxes of (mostly) Thin Mints. And I’ve eaten a lot, but I also stuck some in the freezer for the inevitable winter sans supplier.
The other day I had a craving for some Thin Mint goodness, but wanted to mix it up a little, so I adapted this recipe from Shutterbean for a Milk and Cookie Smoothie.
Thin Mint Cookie Smoothie
Makes about two smoothies
- 1 cup whole milk
- 1 cup ice cubes
- 1 frozen banana, peeled & sliced
- 1/2 cup cookies (I obvi used Thin Mints)
- 1/4 cup peanut butter
- 2 tablespoons agave
Ready for the next step? It’s real easy.
- Throw all said ingredients into your Magic Bullet.
- Pulse until it’s reached your desired consistency.
I like mine thick and a little chunky, so I didn’t blend too long.
Pop a cookie on the top–as an extra treat–and enjoy!
I LOVE mini cupcakes because I don’t feel guilty after eating one versus eating a whole regular-sized cupcake! They are the perfect little treats if you’re watching your figure, but loveee dessert! These little cupcakes are packed with rich chocolately flavor and a burst of refreshing mint. Let the Magic Bullet do all of the work of mixing together the batter. It whips up chocolate cupcake batter in almost no time, so you can spend your time doing the fun stuff – decorating!
Mini Mint Chocolate Cupcakes
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp vanilla extract
- 1/2 tsp vinegar
- 1/2 cup butter, room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 tsp mint extract
- Milk as needed
- Dark chocolate and fresh mint for garnish
- Preheat oven to 350 degrees F.
- Add vegetable oil, water, vanilla and vinegar to a Magic Bullet cup.
- Add the remaining dry ingredients on top of the wet ingredients, and pulse several times until you get a well mixed batter.
- Add 2 tbsp of batter into mini paper cupcake liners and set on a baking sheet.
- Bake for 10 minutes, then remove from oven.
- To make the mint frosting, add butter and confectioners’ sugar to a standalone mixer fitted with whisk attachment and cream together.
- Add the mint extract and milk 1 tbsp at a time until you reach the desired consistency.
- Once cooled, frost the cupcakes and use a vegetable peeler to shave dark chocolate over the top. Decorate with fresh mint.
Makes 8 mini cupcakes
Not all bean dip comes out of that creepy little can! You can make hearty, delicious, all-natural bean dip in just seconds.
Black Bean Dip
- 1 (15 oz.) can black beans, drained
- 1/4 of a medium-sized onion (about 1/4 cup)
- 1-2 cloves garlic
- 1/4 cup roasted red peppers
- 1/4 cup (fat-free) chicken or vegetable broth
- 2 Tbs. balsamic vinegar
- dollop of sour cream (optional)
- cayenne pepper to taste (optional)
- Drain most of the liquid out of the canned beans.
- Load all the ingredients, in the order they are listed, into the Tall Cup.
- Twist on the Cross Blade and quickly Pulse until you reach the desired consistency.
Summer has been a strange thing here in NYC lately. But I guess weather everywhere is feeling a little like a teenager–non-committal, moody, unpredictable. So for those incredibly humid and hot days, I’ve made some fruit popsicles out of fruit that I had on hand before they could go bad because of said indecisive weather conditions.
I used this recipe from Desserts for Breakfast‘s blog(Aptly named, I might say since I did indeed have one for breakfast this weekend.)
Berry Lime Coconut Popsicles
makes about 8 medium-sized ice pops
- 8 oz mixed berries (raspberries, blackberries, strawberries, etc.)
- juice of 1 lime, freshly squeezed
- 3½ tbsp sugar
- 16 oz Greek yogurt
- 1/2 cup + 2 tbsp coconut milk (with cream)
- big pinch of salt
- Smash the berries, lime juice and one tablespoon of sugar together.
- I didn’t put this in the Magic Bullet because I still wanted to have chunks of berry in the popsicles.
- Let sit while you do the next step.
- In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
- In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
- Don’t mix too much–you want to see streaks so your popsicles are pretty.
- Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
- Let them freeze solid–about four hours or overnight.
When you want to eat them, just run them under a little warm water and they should pop right out of the mold!
I used small plastic cups because my old roommate has my popsicle molds and necessity is the mother of invention, so there. Also–it worked great! So if you think you have to get fancy molds, that’s just not the case!
I go through phases of loving one thing and then eating so much of it that I can’t eat it anymore. This happened with light cream cheese. I used to eat it on half of a whole wheat bagel for so many days in a row that I can’t remember, and then one day I was so sick of it all of a sudden!
Solution? Get creative with cream cheese flavors! Now, the flavored cream cheese at the store is usually expensive and it’s hard to find my favorite flavors made with light cream cheese, so one day I decided to make my own! This is perfect if you eat it within a few days (since you won’t be adding any preservatives like the store-bought kind), and you can make small batches at a time and store in the small Magic Bullet cup after blending. What is your favorite cream cheese flavor?
Sundried Tomato and Basil Cream Cheese
- 1/2 cup light cream cheese
- 1/4 cup sundried tomatoes
- 1/4 cup fresh basil leaves
- Add all ingredients to a small Magic Bullet cup and blend using the flat blade attachment.
Makes ~1 cup
So, this paste. It might sound, like, weird that I’m telling you to make a paste. But, I’m pretty sure you should make it. We made it when we were making these spring rolls, and boy howdy. It was great. But it would also be excellent tossed into a stir fry or loosened up with more oil and made into a salad dressing.
If you like ginger, most definitely try this one. It’s pretty strong in the ginger department. Also, it’s bright green. BRIGHT green. So clearly, it’s the healthiest thing you could eat. Like, ever. Duh.
Ginger Green Onion Paste (adapted from 101 Cookbooks)
- 2 big ol’ green onions, roughly chopped
- 2 tbsp ginger, grated or roughly chopped
- 1/2 tsp salt
- 3 tbsp oil (olive or vegetable or whatever you like)
Blend together all ingredients except 1 tbsp oil until a thick paste is formed. Heat the remaining 1 tbsp oil in a skillet over medium heat until it’s pretty hot, but not burning, and toss in all of the paste. Cook for a minute or so, stirring, just until super fragrant. Scoop/pour into a bowl/ramekin to cool.
I discovered my new favorite way to eat raspberries: raspberry sorbet! It is so much easier to make than I thought and it is the perfect summertime treat. All you need is fresh raspberries, ice, lemon (optional) and a Magic Bullet! I love how quick this raspberry sorbet recipe is to prepare, especially if you already have ice ready to go in your freezer. I am usually more of an ice cream person rather than a sorbet person, but I can’t get enough of this healthy dessert. How long is “quick” you ask? Under 3 minutes. Don’t believe me? Go ahead, try it yourself!
- 1 cup organic raspberries
- 2 cups ice
- ½ tsp lemon juice (optional)
- 2 tbsp sugar
- Mint, for garnish
- Add raspberries, ice, lemon juice and sugar to a Magic Bullet cup and blend well.
- Serve immediately, or store in an airtight container in the freezer. Soften prior to serving (may need to re-blend).
- Top with mint for garnish.
Makes ~2 cups
Truth: I never had a deviled egg until 2013.
But then I had one and I’m sort of addicted. I get this strange urge for them in the middle of the day. Or in the morning. Or before bed. Who knows what’s going on.
In any case, I decided I would make a ton at once to
binge on share with friends who were coming over.
I used Virginia Willis’ recipe as a jumping point.
- 12 eggs
- 1 Tablespoon mustard
- 1/3 cup mayonanise
- 1 healthy pinch of cayenne pepper
- Sald and pepper to taste
- To hard-cook the eggs:
- Place the eggs in a saucepan and add water to cover them by 1 inch.
- Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes.
- Drain the eggs and rinse them under cold running water. Set aside to cool completely.
- Peel your eggs!
- Cut the eggs in half length wise and remove the yolks. Put them in your Magic Bullet.
- Blend the yolks, mayonnaise, mustard, and cayenne, and mix until smooth in your Magic Bullet.
- Season with salt and pepper to taste.
- Put the yolk mixture in a piping bag or a ziploc bag (cut the corner to make a DIY piping bag) and pipe into the whites!
- Try not to eat them all in less than five minutes.
Now that’s the true challenge.
Our favorite Edgy Veg Candice shows us her ultimate green smoothie recipe, along with some of her favorite smoothie-making dance moves.
The Ultimate Green Smoothie
- 1 handful kale
- 1/2 frozen banana
- 1/2 grapefruit
- 4-5 chunks pineapple
- 1 1/2-2 cups almond milk
- Blend in your Magic Bullet until smooth.
So, you may or may not have heard of this. It’s a thing called Eton Mess. If you’ve heard of it, you’ve probably eaten it. And you’re probably scoffing, like, who hasn’t heard of eton mess? It’s the easiest, most lazy-person dessert ever. If you haven’t heard of it, you’re probably all, uhhh, it doesn’t sound very good? Listen close.
Crunchy, airy, super sweet meringues, that you can totally buy at the store, plus sweet and tart fruit and all its juicy-juiceness, plus super soft, barely sweet, cloud-like whipped cream, that yeah, you totally just whipped up, NBD. All of it. On a big ol’ spoon. In your big ol’ mouth. (Sorry. I didn’t mean to say you had a big mouth. But that’s just how it went for me. I’m projecting).
Point is, go ahead and make this. Your friends will thank you. And love you. And think you’re super fancy.
- 12 meringues
- 1/2 cup heavy whipping cream (or more, if you like)
- 1 peach, chopped into bite-size bits + 1/4 cup raspberries
- 2 tbsp sugar
Combine raspberries and peaches with 1 tbsp sugar in a bowl, and half mash half mix them together. Set aside. Combine the heavy cream plus the remaining tbsp of sugar in the short cup with the flat blade attached. Blend until whipped cream appears!
In four bowls or jars (or one big ol trifle dish if you have one), crumble up 1/2 the meringues. Scoop on some whipped cream, and top with fruit mixture. Repeat layers one more time. Eat immediately, this dessert doesn’t keep!