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This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

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Dark Chocolate Avocado Cake

Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder

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Instructions

  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.

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Makes 1 9-inch square cake

 

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Fennel is… strange. The middle of it looks like celery, the top of it (the “fronds”) look like Muppet hair, and the bottom like… fennel. And the whole thing tastes like licorice. And then there are fennel seeds, which also sort of taste like licorice, or maybe like anise? And where do the seeds come from?

Anyway, put aside your fennel confusion, because it turns out that chopped fennel makes a tasty, crunchy, vaguely licorice-y salad, especially when dressed in this delicious dressing of tahini, roasted garlic, and smoked paprika. The smoked garlic provides richness, caramelized notes, and deep flavor, the tahini provides a subtle sesame flavor and more richness, and the smoked paprika spice adds smokiness. And it all comes together in a just a few minutes (well, after you roast the garlic).

I use griddled squid in this salad, which provides nice chewiness and squid’s distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all. Roasted chickpeas provide crunch, flavor, and fiber.

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Fennel Salad with Tahini, Roasted Garlic, Smoked Paprika Dressing

Ingredients – Dressing

  • 1 head garlic
  • 2 tbl tahini
  • 1 tsp smoked paprika
  • Juice from 1 lemon
  • Water
  • Olive oil

Ingredients – Salad

  • 2 heads fennel, bulb and stems chopped, fronds discarded
  • 1 can chickpeas, dried on a paper towel
  • ½ pound protein, like squid, dried on a paper towel and salted
  • 1 tomato, sliced

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Instructions

  1. Preheat oven to 450 degrees. Cut the top off the garlic and drizzle with olive oil. Wrap in aluminum foil and roast in the oven until just beginning to brown, about 45 minutes. (Check every ten minutes after thirty minutes or so.)
  2. Let the garlic cool, remove the cloves, and blend the garlic, tahini, paprika, and lemon juice in the Magic Bullet. Add water just until you have a salad dressing consistency.
  3. Roll the chickpeas in olive oil and salt and roast in the oven until crispy, about twenty minutes. Cook your protein as desired (I griddled in a pan, but you could also roast).
  4. Mix dressing, fennel, chickpeas, protein, and tomato. Serve, garnishing with fennel fronds.

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What is your favorite cream cheese flavor? You can probably guess mine from the title of this recipe post! Indeed my favorite cream cheese flavor is artichoke and chive. It is so easy to make with my Magic Bullet that I rarely use plain cream cheese on my bagels anymore. All you need is plain cream cheese, fresh chives, and canned quartered artichoke hearts (the quartered kind makes them easier to chop up before tossing into your Magic Bullet). I told you it was easy to make!

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Artichoke Chive Cream Cheese

Ingredients

  • 8 oz plain cream cheese, room temperature
  •  2 tbsp fresh chopped chives
  • 1/4 cup chopped canned quartered artichoke hearts

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Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend until smooth.
  2. Makes 1 cup

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These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

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Mini Blueberry Cheesecakes

Ingredients

  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg

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Instructions

  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.

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Makes 12 Mini Cheesecakes

 

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Watermelon (and alcohol) are a staple for the 4th of July! This year, celebrate with this refreshing and chilled white wine watermelon frosty! Skip the white wine and make smoothies for the kids. Everyone will love this refreshing drink.

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Watermelon White Wine Frosty

Ingredients

  • 3 cups frozen watermelon
  • 1 cup chilled white wine
  • 1 tbsp. sugar
  • 1 tsp. lime or lemon Juice (depending on your flavor preference)

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Instructions

  1. Chop watermelon and freeze for at least two hours. Once frozen, add watermelon to Magic Bullet and puree.
  2. Combine wine and lemon or lime juice with watermelon in Magic Bullet and blend briefly.

 

Your 4th of July BBQ just got a lot more delicious!

 

Jun
30
0

Refried Bean Dip

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I am always looking for a quick and easy dip to make when sport season rolls around. Something everyone will love, and that doesn’t take too much time in the kitchen to prepare. This dish is perfect just for that. You can easily adjust the flavors, add more heat, or maybe top it with some cilantro and red peppers for different flavor and crunch!
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Refried Bean Dip

Ingredients

  • 2 cans pinto beans, drained
  • Salt and pepper
  • 1 package taco seasoning 
  • 1 cup sour cream or greek yogurt
  • 1 cup Mexican style cheese, divided in ½ cup
  • ½ green onion, diced and divided
  • Juice of 1 lime
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Instructions

  1. In your Magic Bullet Blender, add one can of beans. Puree until creamy. Add beans to a bowl. Next, add the other can and blend just a few seconds. You want this can to not be as creamy as the one before.
  2. Add those beans to the bowl. Sprinkle a little salt and pepper to taste, followed by the rest of the ingredients. (Only ½ the cheese and ½ the green onions). Mix together.
  3. Add the beans to a baking dish. Sprinkle the remaining cheese and onions on top. Bake at 350 for 20 minutes, or until the cheese bubbles.

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To celebrate summers arrival, I used up some strawberries I had in my refrigerator to make this refreshing strawberry lime spritzer. I love mixing fruit juice with carbonated drinks, such as mineral water, ginger ale or club soda. Enjoy this beverage with any meal – it works well as an outdoor BBQ drink or dressed up for a fancier setting. I like to make this on the 4th of July.

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Strawberry Lime Spritzer

Ingredients

  • 1 12 oz. can of ginger ale
  • 5 strawberries, chopped
  • 2 tbsp lime juice
  • 1 cup ice cubes

Instructions

  1. Add all ingredients to you Magic Bullet cup and blend.
  2. Run a damp towel or lime around the rim of your glasses, then immediately dip them in a can of sugar.
  3. Serve cold.

Makes 2 cups

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Yeah, that just sounds good, doesn’t it? This recipe features a bunch of delicious tasting notes: miso and umami are salty, honey is sweet, butter is rich, and when the combo hits the chicken and is roasted, it creates a flavorful, crispy skin. The miso, though a bit of an exotic ingredient, really blends into the background here, creating a rich and beguiling flavor without being noticeably unusual. Your kids will love it (if you have kids).

The Magic Bullet does a great job of blending up the marinade, which you then smear under and on the chicken skin. I used chicken legs here (it was weeknight), but thighs or even a whole bird would be equally delicious. The idea for this recipe came from food52.

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Chicken with Honey Miso Butter

Ingredients

  • 4 tbl butter, left out on the counter for half an hour
  • 2 ½ tbl miso, any type (I use awase)
  • 2 ½ tbl honey
  • 4 chicken legs or thighs, or any skin-on chicken

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Instructions

  1. Preheat oven to 400. Blend all the ingredients (except the chicken!) into a cream using your Magic Bullet.
  2. Put the chicken legs into a baking dish and pat dry with paper towels. Using a knife or your hands, pull the chicken skin so that it’s not attached so firmly, then take a spoonful of the miso-honey butter and spread it underneath the skin. Repeat with all the chicken, then take whatever miso-honey-butter is left and spread it on the outside of the chicken skin.
  3. Roast in the oven for 35 minutes or until the chicken is done. (I use a meat thermometer.) Don’t flip during cooking (to preserve skin).

 

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Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.

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Plum Goat Cheese Crostini

Ingredients

  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette

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Instructions

  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup

 

Jun
19
0

Mango Juice

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How versatile is a mango? You can eat it on its own, in a taco, as a garnish, and with the help of the Magic Bullet and an incredibly simple recipe like this, as the headliner in a delicious and refreshing drink!

This recipe combines mango with just a touch of lime to create the perfect drink for mango lovers. And it’s so easy to make!

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Mango Juice Recipe

Ingredients

  • 1/2 mango
  • Splash of lime juice
  • 1 cup water

Instructions

  1. Cut half a mango into chunks and add to Magic Bullet, along with water and a splash of lime juice. That’s it!

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Who knew such an exotic drink would be so easy to make?