Hi Everybody!

It’s me Chef Scott from… not so sunny St. Petersburg Florida.


“We’re Sorry, the 3:00 Performance Of Scooters Across America has been Canceled due to Inclement Weather.”


Oy. Grounded. Luckily, I got a can of pumpkin a couple weeks ago thinking, I should do a pie in my bullet.


First I looked for a recipe on the back of the can. I didn’t have 2 of the ingredients. Then I consulted my many cookbooks and baking bibles… I didn’t have MOST of the ingredients.


In instances like these, where I have a hankerin’, but limited resources… I picture Gene Wilder in Young Frankenstein flipping knobs and spinning dials… Lightning… Crazy hair… rubber gloves! Y’know, gotta build it yourself… Mad Scientist Style!


So in the interest of the season, I now present,


The Pie of Frankenstein… (don’t be skeered!)


You need:

Tools and Equipment:

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Spatula
  • Tesla Electric Coil ( just for effect, really. You could substitute spooky candles )


Ingredients: (the meat… wait, I thought you said it was pumpkin!?)

  • ¾ Cup Heavy Cream (substitute ½ & ½ )
  • 1 TBS  Orange Juice
  • ¾ Cup Brown Sugar
  • 1 Can   Pumpkin Puree (make sure to get 100% pumpkin. Not “Pie Filling”. You want it pure.)
  • 2          Eggs


SHOCKING SPICE MIX: (mix these together first before you start the recipe!)

  • 1 ¼ tsp Cinnamon
  • ½ tsp   Ginger
  • ¼ tsp   Cloves
  • ½ tsp   Salt
  • ½ tsp   All Spice



you also need:

  • 1          9” Pie shell (either a pie d’oh you’ve made yourself… or frozen store bought. It’s okay.)


Do This… bwah ha ha ha ha ….!

okay, Now:


  1. Preheat your oven to 425 degrees.
  2. You will need to make this batter in 2 halves. Put half of each ingredient in the tall cup in the order listed. Blend until smooth. Shake like a cocktail shaker at least once.
  3. Pour mixture into the mixing bowl. You will add the other half to it.
  4. Repeat Step #2. and add to previous mixture. Stir to combine.
  5. Pour Mixture gently and carefully into your waiting pie shell.
  6. Bake at 425 for 15 minutes
  7. Reduce Oven Temp to 350, and continue baking for 30-40 minutes. Until center of pie is set. Don’t overbake, check pie at 30 mins and decide…


Now do this…muaw Muaw MUAW HAHAHAHAHA!!! and roll your eyes back…

Okay… if you made your own pie d’oh, then you should cut some decorative leaves or some other shape with a cookie cutter or knife. On a sheet pan lined with parchment, bake the decorations NEXT TO the pie. Remove Deco at the 15 minute mark, before you reduce the heat. (actually, check your deco at 10 mins)


The Pie will look inflated and puffed up in the oven, but will flatten as it cools. Cool on a rack until it reaches room temperature, then chillDunh DUNH dunh….> until ready to serve.


Place your decorations on top of the pie… make sure there aren’t enough to go around to help incite screaming and gnashing of teeth. You can serve it with a dollop of Whipped Cream made in your Bullet!


Yell this… “It’s a MONSTER!” and click the dining room lights off and on a few times just prior to service… your family will probably appreciate it, mine didn’t.


Happy Baking you Ghouls!


This recipe steps nicely through the rest of the season with you… just don’t serve it with all that eye rolling and crazy hair… it’s inappropriate.


Until next time…

I’m sending my warmest regards,

Chef Scott

PS: as this was pieced together from about 5 different recipes, much like the Frankenstein Monster, I hope that you can see just how easy it is to combine and substitute just to fit your needs … make it your own! I did!





Full Throttle Thursdays


Lauren here – your Kitchen Magician and dehydrated, kinda looking zombie-ish thing – wishing you a HAPPY ALMOST WEEKEND AND HAPPY ALMOST HALLOWEEN!


Alright, this is going to be like Danny DeVito – short and sweet – I have said it once, and I’ll say it again – WHO DOESN’T LOVE DIP???


It’s fall – and chances are you may have a Halloween Party on the books – or some alone time to indulge.


Thus, I give you, PUMPKIN DIP. It’s that Pumpkin time o’ year – so use what you are surrounded by and enjoy.



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



  • [8 oz.] canned pumpkin
  • [4 oz.] cream cheese, cubed **SOFTENED
  • [1 Cup] granulated sugar [separated 1/2C, 1/2C]
  • [1/2 teaspoon] ground cinnamon
  • [1/2 teaspoon] fresh ginger
  • [1/2 teaspoon] pumpkin pie spice



  1. Add 1/2 cup sugar and cream cheese to tall cup
  2. Pulse 5 times, shake, blend for 5 seconds
  3. Add to a bowl
  4. Add all remaining ingredients to tall cup
  5. Blend for 10 seconds
  6. Add to bowl and whisk all ingredients together WELL
  7. Cover tight and refrigerate
  8. Serve with gingersnaps, sliced apples, short bread cookies – whatever you or your crowd likes


Enjoy this treat kids – now it the time of year. Another thing I have done in the past is put it out as a Thanksgiving appetizer! Christmas Eve. It’s a good, easy one for this time of year.


Whether it is doubling or tripling it to entertain larger groups – or making it as is and demolishing it on the couch yourself. I would never judge ya.


Alright my little goblins – Kiddo has a meeting.


Have a SAFE AND HAPPY HALLOWEEN WEEKEND! And as always, Happiest Blending – from my cold, heartless chest in Connecticut – to all of yours.


xo Lauren

Hey hey hey! Happy Hump Day!

It’s the middle of the week. Everything is crazy! It’s like everything is going 100 miles per hour! The city lights are swirling around you as you run to catch the train! You burst through JUST as the doors are closing, getting stuck there for a moment between the doors until they open again to let you in. Yeah, that’ll be a bruise.

All this hustle and bustle…when do I get time to myself? I really need some time to sit and soak up the autumn flavors…but there IS no time!

Unlesssssss you have your Magic Bullet, and THIS awesome recipe for a Pump It Up Pumpkin Smoothie!

And awayyyy we go!


  • 1/2 cup canned pumpkin
  • 1/2 cup rice or soy milk
  • 1 whole banana
  • a few ice cubes
  • 1-2 table spoons agave nectar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • pinch of sea salt


Throw all this stuff into a Magic Bullet party cup, give it a spin with the cross blade attached, and shazaam!!!

Now you can savor those autumn flavors in no time!

Hopefully this will bring a little sweet treat to your mid-week! Drink up!


Hi Everybody!

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

I know it’s fall, but only because I have the Internet. If I was relying solely on my environmental surroundings I might question the season. Especially the other day! Near 90 here on the Gulf Coast with humidity topping out at around 150%.

After a long day of cheffing and driving my Super Scooter in the blazing sun, I needed to relax. I called my neighbors and asked if they felt like an adult libation. They did.

So I packed up my Magic Bullet, some chocolate (which I ALWAYS have handy) and some left over Blue Raspberry Vodka and hit the stairs…

The kids had some other ingredients and we spent the rest of the evening concocting… and becoming sweetly inebriated. Here’s our take on more Adult Themed Milkshakes. If you don’t have all of these ingredients, have no fear. I am learning with every post that the Magic Bullet can release your imagination like no other Kitchen Tool I have ever encountered.

We did 2 variations on a theme, and I present them here for your Adult Styled entertainment. Everybody loves a crazy milkshake.

You Need:


  • Tall Cup
  • Cross Blade
  • Fancy Martini Glasses (or just a tall glass of any sort)
  • and a straw (cause you will slurp these down)


  • White Raz….
  • 2 TBS White Chocolate
  • ½ C + 2 TBS Half and Half
  • 1 Shot Raspberry Vodka
  • 1 Shot Orange Vodka (or liqueur like Grand Marniere or Triple Sec)
  • Equal Parts Ice
  1. Put the white chocolate and 2 TBS half and half in a microwavable dish and nuke for 20-30 seconds. Stir until smooth.
  2. Put into the Tall Cup and add the rest of the ingredients and fill with ice. Blend until smooth (10-20 seconds)
  3. Serve in a Fancy Martini Glass to feel So Cosmopolitan!

Dark Chocolate Raz…

  • 2 TBS Dark Chocolate (chips like Ghiradelli 60% work great)
  • 2 TBS Half and Half
  • ½ – ¾ Cup Vanilla or Chocolate Ice Cream
  • 2 Shots Raspberry Vodka or Liqueur
  1. Put Dark Chocolate and half and half in a microwaveable dish and nuke for 20-30 seconds
  2. Put mixture into the tall cup and add the rest of the ingredients. Blend until smooth (10-20 seconds)
  3. Serve in a fancy martini glass or jab a straw straight into the tall cup and commence to sluppin’

Careful of the Brain Freeze! And make sure you are among friends, cause these sweeties can mess you up… and I don’t know about you, but I am uncomfortable getting naked in front of strangers. Just sayin’…

Keep Cool Kids…

until next time,

I’m sending my most drunken regards… Don’t Drink and Drive y’all,

Chef Scott

Terrifying Tuesday – ‘He was looking for a soul to steal…’

Who was looking for a soul to steal?

The Devil. He went down to Georgia. Didn’t you hear?

Lauren here – your Magic Bullet Blender Kitchen Magician and I hope you are all having a horrifying week thus far.

This past weekend I went back to Boston to celebrate a friend’s birthday. As I walked into my condo on Saturday night I heard this sound….

Such a sweet, sweet sound..

Of what you ask…?

The Magic Bullet Blender of course! My roommate was on his way to a Halloween party and for an appetizer was making what else – but DEVILED EGGS. How freaking CUTE are they???!!

I attacked him, made him take pictures, and below is party poppin recipe that he used. Try these babies out this weekend, it is a PERFECT time of year for them.




  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade


  • 1 dozen hard boiled eggs, peeled and sliced in half
  • 1/2 cup mayo
  • 3 Tablespoons of sweet relish
  • 1/4 teaspoon of garlic powder
  • 2 teaspoons mustard
  • salt and pepper to taste
  • paprika
  • 1 to 2 red pepper(s), cut into 48 small triangles


  1. Remove yolks and place in a tall cup.  Pulse 5 times.
  2. Add mayonnaise, relish, garlic powder, mustard, salt and pepper to
  3. yolk mixture.
  4. Blend 5 seconds. Give it a couple of good ole shakes and then blend again.
  5. Fill egg whites yolk mixture. Garnish with paprika, and your red
  6. pepper “ears.” Store covered in refrigerator.

Spook out your guests this weekend. Come on, do it.

Until Thursday my little goblins – Happy Blending – from my big heart

in CT, to Yours.

xo Lauren

Hey kiddies!

I’m back after a great weekend with another DIY condiment for you to try!

This one is smoky and spicy and if you’re not careful, might hurt you!

I mean, how could I, the Sweet and Spicy Single Lady pass up the opportunity to make some HOT SAUCE?

I had some serrano peppers in my fridge, and I knew they’d go bad before I could possibly use them all. I mean, how much spice do you need in one dish? Then I thought, well why not make my own hot sauce? I’ve never done it before, and I love a fun project. So here’s what I did!

5 Alarm Serrano Hot Sauce


  • 8 serrano peppers, de-stemmed, seeded, and cut in half
  • 1 red onion, cut into eighths
  • 1/4 olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup cilantro
  • 1 tbs honey


1. Preheat your oven to 400 degrees.

2. Toss the onion and serrano peppers in a few tablespoons of the oil and salt and pepper.

3. Put the onion and serrano peppers on a baking sheet and roast in the oven until they begin to darken (about 40 minutes)

4. Put the onion and serrano peppers into your tall Magic Bullet cup with the apple cider vinegar, honey, and cilantro.

5. Throw on your cross blade and blend for about 10 seconds.

6. Add the remaining olive oil and blend for another 5 seconds.

I would recommend letting this sit for a few hours before serving.

Add to your favorite spicy dishes. Tonight, I’m going to try and put it on some enchiladas!

Be careful! A little of this goes a LONG WAY.

Happy blending!


Hey everyone! Happy Friday!!


If you’ve been keeping up with me, I’ve been attempting to eat a little more healthily…aaannnndddd falling off the wagon…and getting back on the wagon again!!!


Well this time, I’m hoping to stay on the wagon…at least until the holidays, when I will happily take a standing leap and do a filp midair will disembarking from the wagon into a swimming pool filled with gravy.


But until then, I’m using all my willpower to try and stay on the wagon, limiting fatty/fried foods and alcohol.


The problem with dieting is that it can be hard to find foods that are low in fat and FILLING, especially when your body is used to metabolizing junk.


I have been playing around with alternative sweeteners in this process, and I finally bought my first bottle of Organic Raw Blue Agave Nectar last night. Now it’s debated whether or not this is a healthy sweetener, but I’ve never been much of a sweets person, and I think that just might be because I haven’t expanded my palate for those flavors. Besides, how could it be all that bad if it comes from the same plant as TEQUILA 😉


Anyway, agave nectar comes in light and dark varieties. The lighter has a, well, lighter flavor, while the darker is a bit more caramel-tasting. Now, how can I argue with a sweetener that tastes like candy? So that’s what I’m using in today’s recipe, a Berry Necessary morning boost that will keep you full until lunch!



Berry Necessary Smoothie



  • 1 cup non-fat plain or vanilla yogurt
  • 1 whole banana
  • 1/3 cup frozen or raw blueberries
  • 1-2 tsp organic raw agave nectar



1. Throw everything in your tall Magic Bullet cup, blend for 10 seconds.

2. Drink up!


I didn’t even use a party mug or transfer this to a glass. I drank the whole thing out of my Bullet Cup, anticipating every last drop! I’m good to go until lunch!


That’s all for now, folks. I’ll be back on Monday with another recipe for my young Bulleteers!


Stay safe!



Full Throttle Thursdays … appropriate for today


Put the pedal to the metal and KEEP on going …


Guess what today is…..!


It’s ALMOST Friday J !


And I am ALMOST without brain cells.


Lauren here – your Magic Bullet Blender Kitchen Magician – and this is my first week back at work after 2.5 off. LOVING the new job – with that one tiny set back of 4.5 hours in the car PER DAY –  until I find a new place.


Now, the reason I am giving you all of this useless information is because I am mentally shot. If having to use your brain for the first time in however long doesn’t do it, then spending all of that time in stop and go traffic  will undoubtedly ruin you.


Regardless, anyone who falls under ANY of the following categories: former roommate, co-worker, ex-boyfriend, family member, had a class with me in college, works in one of the Allston toll booths on the MA pike, cashier at Shaws in Dorchester, met me in passing between the hours of 6A and 5P, etc, etc – is WELL, WELL aware that I am a CAFFEINE. FIEND. THE MORE. THE BETTER.


Hey it’s my one vice.

One in the morning.

One mid morning.

Lunch time.

Late afternoon.


Below is my NEWLY added, ‘super early morning until I get TO a coffee joint’ beverage of choice – using what else, but that strapped on my belt, no nonsense, life saving tool of the trade – the Magic Bullet Blender.




Magic Bullet Blender Parts:

  • [1] Magic Bullet Blender Party Mug
  • [1] Magic Bullet Blender Cross Blade



  • [1 Cup] coffee
  • [1/4 Cup] skim milk (Use whatever you like here – whole milk, heavy cream – whatever floats your boat)
  • [1] shot of espresso
  • [3] ice cubes

*Note: I get my coffee and espresso shot from my ‘coffee pod’ machine



  1. Add all ingredients to tall cup
  2. Blend for ten seconds
  3. Wake up and get going


Again – use whatever type of milk YOU like. Add the sweetener of YOUR choice. And for those of you who aren’t psychotic about this get after it goodness like me – you have made your OWN iced coffee, at home, and saved yourself a couple of bucks!


Well kiddos – I’m scooting to a meeting. Keep an eye out for me next Tuesday and please, keep it goin.


In the meantime, Happiest Blending my Little Beans – from my big heart in CT – to all of Yours.


Enjoy the weekend!


Xo Lauren

Hey everyone!


I’m back from a long weekend away. I’m SURE you must have missed me 😉

You know what I missed? My Magic Bullet!


This is the time of year of hearty roasted vegetables and savory delights! Autumn is by far my favorite season. It’s such a relief to have this crisp air rolling into the city, and everyone looks so cute in sweaters and scarves.


Anywho, obviously, with this colder weather rolling in, I’m going to be making a lot more soups with my little Bullet. Today I want to share with you a sweet potato soup so hearty and delicious, you won’t believe there’s no dairy!


And away we go!!!


Dreamy Vegan Roasted Sweet Potato Soup



  • 3 tbs cold pressed extra virgin olive oil
  • 2 red onions
  • 4 lbs sweet potato
  • 8 cups vegetable broth
  • 1/2-1 cup raw macadamias, soaked for 4-6 hours
  • a few whole macadamias for garnish
  • chopped cilantro or coriander
  • 1-2 tsp celtic sea salt


1. Preheat oven to 375 degrees.

2. Peel the sweet potato and cut into big chunks, and quarter the red onions.

3. Toss the veggies in olive oil and sea salt.

4. Roast in the oven for about 45-60 minutes.

5. Bring the vegetable stock to boill Add roasted veggies and simmer for about 10 minutes.

6. Allow to cool slightly, then, using your tall Magic Bullet cup and Cross Blade, blend in batches with the macadamias.

7. Return to stove and simmer for another 2-3 minutes, adding cilantro/coriander to taste.

8. Garnish with a couple macadamia nuts and devour!


Enjoy, y’all!


See you next time!



Terrifying Tuesdays –


What is the deal my little boo boo bears?!


Lauren here, your Magic Bullet Blender Kitchen Magician and resident creep show – comin’ atcha straight from southern CT [yes, on Sunday I turned 28, partially relocated, and started a new job – big thangs].


My apologies on the photograph. I promise I was not trying to look like a serial killer – although it works out because we are in the boo-tiful season of Halloween – so just go with it.


Speaking of this glorious time of year, better known in my life as ‘cold weather = I tend to cook more fattening things and pack on a few’ – yea well this year I have tried to make a bit of a lifestyle change.

Thus far we have been doing pretty well. For example: Post making the hot fudge and peanut butter sauce sundaes last Thursday, I promptly put them down the garbage disposal to prevent myself from eating them. www.Willpower.com/ILovePeanutButterButStillWantToFitInMyClothes


Anywho, in an effort to continue this trend, I have been demolishing salads. Many a salad.

I have given you my go-to Greek Dressing recipe –

and I have mentioned in passing a few times my go-to MAKE YA SAY BOO BALSAMIC VINAIGRETTE DRESSING –

and now YOU my friends, are gettin’ it – similar to how that broad got it in the shower at the end of Alfred Hitchcock’s and still personally scarring flick, ‘Psycho’…. [nightmares and a baseball bat in my bathroom for 6 months after my first viewing. THANK YOU, Luscious Louis DeMaio for thinking it was okay to show a 10 year old that movie]


Saddle up with those Magic Bullet Blenders and let’s get down to it baby –




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



  • [1 Cup] extra virgin olive oil
  • [1/2 Cup] balsamic vinaigrette
  • [1] clove garlic, halved
  • [2] fresh basil leaves, torn *Note: You may substitute these for [1/2 teaspoon] dried basil
  • [1 teaspoon] yellow mustard
  • [1/2 teaspoon] dried oregano
  • [1/4 teaspoon] sea salt
  • [1/4 teaspoon] fresh ground black pepper
  • *Optional: [2 Tablespoons] pre-bulleted pecorino romano cheese



  1. Add all ingredients to your Bullet Blender Tall Cup.
  2. Blend with Bullet Blender Cross Blade for 10 seconds.
  3. Magic has happened.


The mustard is your key – this is what I brought up during the ‘Will You Marinate Me?’ video as well – it emulsifies and gives that dressing some thickness. Keep the extra in your fridge and use it as a weeknight go to.

YOU are making it so you know it isn’t loaded with tons of preservatives and added sodium so you won’t be floating to work like Pikachu in the Macy’s Thanksgiving Day parade the next morning.


For my salad I used the following:

[1 – 6 ounce] salmon fillet [Place skin side down in baking dish uncovered, piece of sliced lemon on top, 425 degrees for about 20 – 25 minutes until easily flakes with fork]

[2 1/2 Cups] lettuce

[1] roma tomato, roughly chopped

[1/4 Cup] kalamata olives, chopped

[2] small balls of fresh mozzarella, quartered



– Toss it all together and you are good to go kid.


Alrighty my little pumpkin pies – keep an eye out for me this coming Thursday on that Magic Bullet Blender Blog… or in the bushes across the street from your house..? Who knows the heck knows.


Until then – Happiest Blending, from my big heart in Connecticut – to all of Yours.


xo Lauren