Make this Halloween a REAL TREAT..

BOO!

Did I scare you?

…. Probably not.

Lauren here, your Magic Bullet Blender Kitchen Magician –

FACT – in 2004, I showed up in downtown Salem, MA dressed up as Lebron James.

FACT – in 2008, I dressed up as ‘Snakes on a Plane’ – reference photo – and go ahead and judge.

[ps – how amazing did my roommates look..? I am laughing alone right now.]

FACT – I am notorious for always having the worst costume. And damn proud of it. This year I am thinking of The Heartbreak Kid, Shawn Michaels.

FACT – I come from an ice cream infused family. My brother owns a Dairy Queen.

Alright so …. Halloween is cool –

good parties

good people

flying toilet paper

good TREATS

Today we are going Halloween Party – Ice Cream Bar Stylin. Easy. Impressive. Kid Friendly. But adults love it too.

Below are two recipes – one is for hot fudge, the other for peanut butter sauce – BOTH using what else..? But your Magic Bullet Blender of course 😉

I have also listed out what makes up both of the ‘monster’ sundaes attached..

….  [my little nephew helped me make them… maybe?…  or maybe my 27 year old SUPER artistic friend…… ? 🙂  ]

DON’T YOU DARE JUDGE MY LOVE FOR HOT FUDGE

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Tall Cup
  • [1] Magic Bullet Cross Blade
  • [1] Magic Bullet Steamer Top

INGREDIENTS:

  • [1/2 Cup] sugar
  • [1/2 Cup] water
  • [3 Tablespoons] unsweetened cocoa powder
  • [2] tablespoons of semi-sweet chocolate chips
  • [1 1/2 Tablespoons] cornstarch
  • [2 Tablespoons] butter
  • [1 teaspoon] vanilla extract
  • [1/4 teaspoon] salt

INSTRUCTIONS:

  1. Add sugar, cocoa powder, cornstarch, chocolate chips and salt to tall cup
  2. Add room temperature water
  3. Blend for 5 seconds, shake, blend for 5 more seconds
  4. Add steamer top and microwave for 45 seconds
  5. Put cross blade back on and blend for 10 seconds
  6. Microwave with steamer top again for 45 more seconds
  7. Put cross blade back on and blend for 10 seconds
  8. Add butter at room temperature, blend for another 10 seconds
  9. Add steamer stop and microwave for 20 seconds
  10. Blend for 10 seconds again, with cross blade
  11. Continue to microwave with steamer top for 15 second increments, followed by blending for 10 seconds until desired thickness
    * Note – The longer you alternate microwaving and blending, the thicker the sauce gets
  12. Once done microwaving, add to bowl and whisk in vanilla extract
  13. Pour that liquid heaven over some ice cream and dig in
    *Note – store in refrigerator for later use

Additional recipe [Sundae on left hand side]

[3] scoops of vanilla ice cream, [1] double chocolate chip cookie cut in half with a dab of icing for eyes on each half, [1] dollop of whipped cream, hot fudge mouth.

PEANUT BUTTER SAUCE .. it flows through my veins

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Tall Cup
  • [1] Magic Bullet Flat Blade
  • [1] Magic Bullet Steamer Top

INGREDIENTS:

  • [1 Cup] peanut butter chips
  • [1/4 Cup] peanut butter
  • [1/3 Cup] whipping cream
  • [1/4 teaspoon] vanilla extract

INSTRUCTIONS:

  1. Add peanut butter chips and peanut butter to tall cup
  2. Cover with steamer top and microwave on 70% power for 30 seconds
  3. Add whipping cream to tall cup
  4. Blend with flat blade for 10 seconds
  5. Cover with steamer top and microwave on 70% power for 45 seconds
  6. Blend with flat blade again for 10 seconds
  7. Add vanilla extract
  8. Blend again for 10 seconds
  9. You are ready to indulge…

* Note – sometimes I like to add peanuts and blend for another 10 seconds at end for an additional crunch

* Note – another option, use 1/2 cup peanut butter chips and 1/2 cup of semi-sweet chocolate chips

Additional recipe [Sundae on right hand side – he kinda looks like a monkey, don’t you think?]

[3] scoops of vanilla ice cream, [2] sandwich cookies of your choice with a dab of icing on each and [2] pecans – one on each side for eyes, dollop of whipped cream, peanut butter sauce face, pecans for smile.

Please do yourself a favor and go get GHOULIA CHILD with yo bad selves.

Alrighty kiddos – I’ll be touching base on Tuesday – but until then –

All the best and happiest blending, from my icy cold heart in Boston – to all of Yours 🙂

xo Lauren

email

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida.

It has recently come to my attention that I love Breakfast! Oh sure, you can have a super smart smoothie whipped up quick as lightning in your Magic Bullet… but the breakfast I’m talking about is that tall stack with the maple syrup drizzling down… and a side of bacon, no sharing.

While developing new breakfast “grab and go” items for the Bistro where I work, I came upon a radical idea… How could I capture the flavors of my favorite sit down breakfast, and make them hand-held and portable? The answer my friends is the Pancake Muffin!

My Magic Bullet is a dream come true in the prep kitchen. I hate to admit that it can do some things better than me and all my high falootin’ book learnin’, and can even do some things that I can’t do at all! To make sure that the flavor of these muffins goes through and through, I use the Bullet to pulverize bacon. This is a baking recipe where the Bullet adds the most insane flavor profile, I really hope you like it… cause I can barely keep up with demand in my shop, and I sort of need you guys to make your own…

Here We Go!

Tools:

  • Magic Bullet Short Cup
  • Magic Bullet Cross Blade
  • Mixing bowls
  • Whisk
  • Muffin Tin (you will get 9-12 or more muffins with this recipe)

Ingredients:

DRY-

  • 2 Cups Flour
  • 1 TBS Baking Powder
  • ½ tsp Salt
  • 5 Strips of Cooked Bacon

WET-

  • 1 Egg
  • 1 Cup Sugar
  • 2 oz Butter (melted)
  • 1 ¼ Cups Sour Cream
  • 2 TBS Maple Syrup

TOPPING-

  • 5 Strips Cooked Bacon
  • ½ Cup Sugar

 

Preheat your oven to 350 degrees. Lightly spray your muffin tin with vegetable oil. You can use paper cups or not, that is up to you. Make sure that the top flat surface of the muffin tin is sprayed as these tend to stick.

 

  1. In a large bowl, mix the flour, baking powder and salt together.
  2. Put 5 strips of bacon in the short cup and pulverize it. Add this to the dry ingredients and mix together with a whisk or a fork.
  3. In a separate mixing bowl, put the egg and 1 cup of sugar. Using a wire whisk, mix until completely combined and starting to lighten in color.
  4. Add the butter to the sugar/egg mixture and whisk until combined and smooth.
  5. Repeat with the Sour Cream, and Maple Syrup.
  6. Add the wet ingredients to the dry, and mix until combined.
  7. For an oversized muffin, fill the cups all the way to the top… and maybe over just a little bit
  8. Place the last 5 strips of bacon and ½ Cup of sugar in the short cup… and you guessed it PULVERIZE!
  9. Sprinkle the bacon-y sugar goodness over each muffin
  10. Bake for 18-30 minutes, until a toothpick comes out clean and the muffins are deep golden brown in color.
  11. Let cool for 10 minutes in the pan and then remove to a wire rack

I have found these to be a flavorful treat just as they are…. or you can take it way over the top and schmere on some butter and drizzle with more syrup… but thats just pushing it, don’t you think?

Happy Baking my little Bakers and Baker-ettes….

Until next time,

Sending my warmest regards,

Chef Scott

Happy Hump Day y’all!

I’m back with another fun condiment for you to tackle with your Magic Bullet! This is a vegan-friendly, hearty spread, that you are sure to enjoy.

So let’s get nutty with the Cashew Butter!

This is a great thing to spread on your toast in the morning!

Ingredients:

  • 2 cups raw, unsalted cashews
  • 3-4 tablespoons olive or canola oil
  • Juice from one lemon
  • pinch of salt
  • pinch of sugar or splash of agave nectar

1. Using your small Bullet cup and your flat blade, grind up the cashews into a fine powder.

2. Add the remaining ingredients, and blend for about 30 seconds. You might need to give a couple shakes and, using a knife, occasionally scrape down the sides of the cup to keep a good consistency.

3. Keep refrigerated in an airtight container.

Terrific Tuesdays –

‘Four score and seven years ago’, I received an excited call from my mother, Debbie ‘The Demolisher’ DeMaio about my go-to kitchen tool, The Magic Bullet Blender having a competition to be the first ever ‘Magic Bullet Blender Kitchen Magician’. I made the video, entered, got flown to LA as part of the top 3, and somehow won the title. It was an awesome, and an amazing experience – and yes, the Magic Bullet Blender room where we took pictures is so real and legit.

Long story short, in my initial entry video I made a joke about how I ‘sweat garlic from my pores’.

Well folks, it is not a joke….. Which may be why I only get Italian men… ?

Below find a recipe for one of my entertaining night go-tos – ROASTED GARLIC DIP.

This stuff is great – not only perfect as a dip, but also a great addition on sandwiches.

Buy some gum, mints, mouth wash – roast that garlic and get your groove on.

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • [3] heads garlic, unpeeled
  • [3] tablespoon olive oil
  • [1/2 Cup] sour cream
  • [1/4 Cup] mayonnaise
  • [2] green onions, chopped
  • [1 Tablespoon] balsamic vinegar
  • [1/2 teaspoon] sea salt
  • [3/4 Tablespoon] fresh ground black pepper

INSTRUCTIONS:

– Preheat oven to 350 degrees.

– Trim off the top of each of the heads of garlic so that all cloves are exposed.

– Place heads of garlic into a piece of aluminum foil, cover with one tablespoon of extra virgin olive oil each, wrap each garlic head with foil.

– Place each of the heads of garlic on to a cookie sheet and bake for about 45 minutes until heads of garlic are tender.

– Let garlic cool for about an hour, then gently squeeze and add to tall cup, along with mayonnaise, salt, pepper and vinegar.

– Blend for 5 seconds with cross blade, give it a good shake, blend for additional 5 seconds, add to a bowl.

– Add scallions, sour cream, and mix until combined.

– Refrigerate for a minimum of 2 hours and DIVE IN.

Pair it up with crackers, chips, toasted italian bread, pita chips [ check out my recipe from the ‘Greek Bruschetta’ video I did a month ago ], a roast beef sandwich perhaps??? …  – whatever you like!

Alrighty my little garlic gorillas – if you have an eHarmony date tomorrow, don’t try it yet. Wait til after. Trust me.

And on that note – get after it and go crazy.

In the meantime, Happy Blending my little Bullet Babies – from my big heart in Boston, to Yours.

xo – Lauren

Happy Monday everyone!

As I write this I’m still trying to wipe the sleep from my tired eyes.

 

Why are Mondays so hard? Why can’t we start the day on Tuesday?

*sigh*

 

So, it’s almost impossible to walk down the street in The Big Apple without finding a delicious bagel spot. I could probably make a Google Map just pinpointing my favorites, but then you would all know my secret spots and I wouldn’t be able to enjoy them anymore! SO THEY’RE MINE!!! ALL MINE!!!

 

BUT, something I WILL share with you is my new Magic Bullet obsession: whipped cream cheese shmears!

 

I’ve been working with all sorts of spreads and condiments, as you know, and I remember when I first got my Magic Bullet, reading about how I could make some of these specialty bagel spreads. So today I tried to make one of my own, and I was pleasantly surprised with how it turned out! Have a look!

 

Sun-dried Tomato and Scallion Cream Cheese

 

Ingredients:

  • 5oz. regular cream cheese
  • 1/4 cup milk
  • 4-5 sun dried tomatoes
  • 2 scallions, roughly chopped

 

1. Place the cream cheese in the small Bullet cup first, followed by the other ingredients.

2. Blend for about 10-15 seconds.

3. Spread on your favorite kind of bagel.

 

It’s as easy as 1-2-3!

 

Pair with a cup of strong morning joe, and you are READY for the week!!

 

All the best, folks!

 

Lizzie

Hey kids!

It’s me, Lizzie, back with another recipe for my Bulleteers!

 

We all know that there’s just a certain satisfaction that comes with making food from scratch. It feels more natural, and you feel a little more attachment to whatever it is that you’re making. Recently, I’ve been thinking about how fun it would be to make my own condiments.

 

In the end, you end up spending less money to customize your condiments, and they last for months without any added preservatives.

 

So let’s dip into my first foray with homemade condiments with something you simply MUST try at home……

 

Here’s my Simply MUSTard:

 

Ingredients:

  • 6 tablespoons mustard seeds (yellow or black)
  • 1/2 cup Coleman’s Mustard Powder
  • 3 tablespoons vinegar (apple cider, white wine, or sherry)
  • 1/2 cup white wine or water
  • 2 teaspoons salt

 

 

1. Take the mustard seeds and put them in your SMALL MAGIC BULLET CUP.

2. Attach your FLAT BLADE, and grind for about 10 seconds. You can choose go a little longer if you don’t like a coarse mustard.

3. Add the remaining ingredients to the ground seeds.

4. Attach your MAGIC BULLET CROSS BLADE and blend for about 6-7 seconds.

5. Let the mustard sit about 12 hours before using. This will allow the flavors to settle in.

 

This should last a couple of months in your fridge!

 

Now, if you don’t want just a regular ol’ mustard, here are some suggestions for ingredients you can add to customize your mustard:

 

*2 tablespoons honey

*2 tablespoons grated (in your bullet of course!) horseradish

*1-2 tablespoons wasabi paste

*1/4 your favorite minced herbs

 

What flavor combinations can you come up with?

 

That’s a wrap, folks, I wish you all a safe and happy weekend!

 

Xoxo,

Lizzie

Hey hey hey, everyone!

I’m back with another quick and easy, New-York-Minute recipe!

We New Yorkers often get a bad rap for always being in a hurry, but hey, what can I say? We do most of our commuting ON FOOT and by train, and those trains aren’t always reliable!

So often, it seems like we’re always LATE for something, so here I am, providing a quick and easy dip that you can bring to your next dinner party.

 

Creamy Artichoke and Pepper Dip

Ingredients:

  • 1-6oz jar artichoke hearts, drained
  • 1/2 cup roasted red peppers
  • 1/2 cup sour cream
  • 3oz cream cheese
  • 1/4 cup parsley
  • 1 bell pepper, any color
  1. First, throw the artichoke hearts and the roasted red peppers into your tall Magic Bullet cup. Screw on your cross blade and pulse about 10 times. Then, throw in the remaining ingredients (not the bell pepper) in and blend for about 10 seconds.
  2. Now, cut off the wide and short ends of your bell pepper and arrange on a plate with crackers or veggie sticks. Pour the contents of the Bullet cup into the pepper, and in just a New York minute, you have a delicious dip that also looks presentable!

Fancy that!

Until next time….

Lizzie

 

Hello my little Lovebugs!

 

Lauren from Boston – your Magic Bullet Blender Kitchen Magician – sitting. waiting. wishing. hoping…. that you say YES.

 

As promised per the video, below you will find the detailed ingredient lists and instructions for the following items – Spicy Orange Chicken, Herb Marinated Pork Tenderloin and Sirloin Steak with an Asian Inspired Marinade.

 

Few quick items before I let you go –

– The chicken marinade is also great with pork.

– The pork marinade is also great with chicken and fish.

– I gave you another recipe under the pork ‘Lauren Loves:’ section below. And it’s a goodie.

– The steak marinade is my go to when marinating beef. Fantastic with london broil, flat iron, flank, steak tips, any cut – so go with what you like.

– Make sure you seal those bags GOOD before you put them into the fridge. I don’t want you to be cursing my name while you are disinfecting the shelves and throwing out the produce that got pork juice on it.

– As far as fridge marinating time – minimum of two hours, maximum of overnight – but as you would guess, the longer the time – the more flavor can get into those meats.

 

– Again, if someone is around and can flip the bag half way through the marination sensation – great. If not, NO biggie – just make sure your meat is covered well once it is set in the fridge.

 

Now if you have already had a chance to watch the video, I’d really like you to think hard before answering me. I know, I know, it’s emotional for me too. But please do not feel rushed – you can’t put a timestamp on love.

 

For now, focus on the recipes. We can chat soon.

 

Happiest Blending – from my big heart in Boston – to all of Yours.

xo Lauren

 

 

SPICY ORANGE CHICKEN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[3-4] boneless chicken breasts, rinsed

 

 

[1/2 Cup] low sodium soy sauce

[1/2 Cup] orange juice

[1/3 Cup] honey

[1Tablespoon] fresh lime juice

[2] cubes of fresh ginger – about 1 cm squared

[3] cloves of garlic, halved

[1/2] small shallot, roughly chopped

[1 Tablespoon] crushed red pepper flakes

[2 Tablespoons] sesame oil

[2 Tablespoons] rice wine vinegar

 

Instructions:

– To your gallon zip lock bag, add chicken

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until chicken is no longer pink and juices run clear

Bake:

– Preheat oven to 400 degrees

– Bake about 40 minutes

Grill:

– On medium-high for approximately 10-15 minutes per side

– You are golden. Enjoy.

 

**Lauren Loves:

– With brown rice, steamed veggies.

– Or sometimes I will reserve some of the marinade and toss it into a pan with some veggies and saute those babies.

– Slice up your chicken into smaller strips before adding to zip lock. Marinate pre sliced. Use as the chicken in your stir fry. It works, trust me.

 

 

HERB MARINATED PORK TENDERLOIN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

 

Ingredients:

[1] pork tenderloin

[3/4 Cup] lemon juice

[1/2 Cup] olive oil

[1 1/2 Tablespoons] fresh rosemary

[1 1/2 Tablespoons] fresh thyme

[1 1/2 Tablespoons] fresh parsley

[1/2] white onion, roughly chopped

[1/2] lemon peel

[3] large garlic cloves, halved

[2 teaspoons] spicy mustard

[1 teaspoon] sea salt

[1 teaspoon] fresh ground black pepper

 

Instructions:

– To your gallon zip lock bag, add pork tenderloin

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until pork is no longer pink in the center

Bake:

– Preheat oven to 350 degrees

– Bake about 40 minutes

Grill:

– On medium heat for approximately 30-40 minutes

– Let meat rest for about 10 minutes before slicing

– Done!

 

**Lauren Loves:

– Next day, sandwich: this was one of the FAVORITES of my ex and his bro when we all shacked up together. I know, even the cleaning lady was confused, but it was a blast and they have well versed taste buds.

 

PORK + AIOLI SANDWICH

Ingredients:

[2] slices of HERB MARINATED PORK TENDERLOIN

[1] piece of focaccia bread

** Italian, flat-ish oven baked bread. Typically topped with herbs, vegetables – tons of different kinds, no specific one for this – you pick!

You can usually find it in the bakery section of the grocery store but if not go ahead and use a standard loaf of Italian bread. Just remove some of the ‘flesh’ of it

[3/4 Cup] mayonnaise

[1/2 Cup] arugula

[3] cloves of garlic, minced

[1 Tablespoon] balsamic vinegar

[2 teaspoons] Dijon style mustard

[2 teaspoons] fresh rosemary, finely chopped

Salt and pepper for seasoning

 

Instructions:

– Slice focaccia bread across the middle to create your sandwich top and bottom

– Toss the bread into the oven on a cookie sheet for a few minutes just to toast it up a tiny bit – nothing crazy or charring

– To a bowl add mayonnaise, garlic, balsamic vinegar, mustard, rosemary

– Whisk ingredients until combined

– Season with salt and pepper

– Now here is your assembly order: Focaccia. Aioli. Pork. Aioli. Arugula. Aioli. Focaccia.

– Mangia

 

 

 

STEAK WITH AN ASIAN KICK

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[1-2] sirloin steak (or whatever cut you prefer!)

[1/2 Cup] olive oil

[1/2 Cup] fresh lemon juice

[1/4 Cup] soy sauce

[1/4 Cup] Worcestershire sauce

[3 Tablespoons] Dijon style mustard

[1 teaspoon] garlic powder

[1] cube of fresh ginger (approx. 1 cm squared)

 

Instructions:

– To your gallon zip lock bag, add steak

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill to your desired temperature

– Wasn’t that really easy?

 

 

 

 

**Lauren Loves:

– Next day, slice it up and put it over a salad

– Pre-slice steak thin before marinating, and use this as the steak for your stir fry

 

 

 

 

 

 

Guh!

It’s that time of year when the seasons are a’changin’.

Don’t get me wrong, I LOVE autumn, but every year around this time I get stuck with a case of the sniffles.

But this year, thanks to the Magic Bullet, I can chase away those germs before they find me….and today, I’m going to share an immune-boosting recipe so you can do the same! And in no time!

Ingredients:

  • 1 ripe banana
  • 1 cup blueberries, fresh or frozen
  • 2 – 3 kale leaves, with stalks
  • 1/2 cup broccoli
  • 1/4 Water

Optional: a handful of goji berries

Throw all this in your large Bullet cup with the cross blade, blend for about 10 seconds. Easy as pie!

Take two of these and call me in the morning!

‘Til next time….

~Lizzie

Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie