Cream Cheese Chocolate Truffles Recipe
INGREDIENTS
• 4 oz cream cheese, softened
• 1 ½ cups powdered sugar
• 1 ½ cups semi-sweet chocolate chips, melted
• ¾ tsp vanilla or liqueur if you prefer
Truffle coatings
• ¼ cup powdered sugar
• ¼ cup cocoa powder
• 1 cup walnuts
DIRECTIONS
1. Add cream cheese to Twister jar and secure lid.
2. Blend on low speed for 5-10 seconds. Turn Twister lid counter-clockwise while blending.
3. Add powdered sugar to Twister jar one ½ cup at a time, secure lid and blend on a low speed for 10 seconds between each addition.
4. Add melted chocolate and vanilla to Twister jar and secure lid.
5. Blend on a low speed for 15-20 seconds. Turn Twister lid counter-clockwise while blending.
6. Scoop truffle mix out of jar and onto wax paper. Wrap up and refrigerate for 1 hour.
7. Add 1 cup walnuts to Twister jar and secure lid.
8. “Pulse” 6-8 times until chopped.
9. Roll truffle mix into 1-inch balls.
10. Place powdered sugar, cocoa powder, and crushed walnuts in 3 separate small shallow dishes. Roll truffle balls in desired coating.
11. Refrigerate until ready to serve.
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Healthy Gluten Free Apple Bread Recipe
By gfJules
INGREDIENTS
• 8 oz Greek yogurt
• 1 cup sugar
• 2 eggs
• 1 tbsp pure vanilla extract
• 2 cups gluten free all purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 ½ cups tart or semi-sweet apples
• ¼ - ½ cup chopped pecans (optional)
DIRECTIONS
1. Preheat oven to 350°F.
2. Peel & core apples, cut in quarters & place in WildSide+ or FourSide jar and secure lid.
3. “Pulse” 8-10 times until apples are chopped. Place chopped apple into a separate bowl and set aside.
4. Add pecans to Twister jar and secure lid. “Pulse” 4-5 times and set aside.
5. Add yogurt, sugar, eggs and vanilla extract to WildSide+ or FourSide jar and secure lid. “Pulse” 8-10 times until incorporated.
6. Add baking soda, baking powder and salt and 1/3 of flour and “Pulse” 3-4 times.
7. Add an additional 1/3 of flour and secure lid. “Pulse” 3-4 times incorporate. Repeat with remaining flour.
8. Add chopped apple and pecans, if desired, and “Pulse” 8-10 times.
9. Spoon the batter into a greased 9x5 inch loaf pan.
10. Bake at 350°F for 50 minutes.
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Pistachio-Crusted Vegan Cheese Ball Recipe
INGREDIENTS
• 1 cup soaked cashews overnight in water
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• Juice of two limes (2 tablespoons)
• 1 tbsp white vinegar
• 1 tbsp white cooking wine
• 2 cloves garlic
• 2 tablespoons water
• 1 sprig Rosemary, torn into bits
• 1 sprig Thyme, torn into bits
• ½ cup to ¾ cup pistachios, shelled
DIRECTIONS
1. Soak the cashews overnight in your fridge in enough water to cover them.
2. Drain water, and add cashews to a Twister jar.
3. Add in everything except the rosemary, thyme and pistachio and secure lid.
4. Blend on “Dips/Salsa” cycle or on a Medium to Medium-Low speed for 25 seconds.
5. Add the rosemary and thyme, secure lid and “Pulse” 3-5 times.
6. Taste the cheeseball and add salt if necessary.
7. Spoon the vegan cheese mixture into a cheesecloth, or a very, very thin dish towel or even a handkerchief. Wrap into a ball and place ball over a strainer in a bowl. Leave in your fridge to release the excess liquid overnight.
8. Remove the cheese ball from the cloth. There should be some liquid drained and the cheese should be more firm. Smooth down the edges of the cheese.
9. Add the shelled pistachios in Twister jar and secure lid. “Pulse” 4-5 times.
10. Place the crushed pistachios on a plate. Roll the cheese around on the plate, covering the entire outside with pistachio.
11. Serve with crackers and enjoy!
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Cookie Butter Recipe
By Blendtec
INGREDIENTS
• 1 ½ cups cookie, halved (Biscoff, ginger snap, graham crackers, etc.)
• 1 ½ tbsp. coconut oil
• 2 tbsp cashews
• 2 tbsp brown sugar
DIRECTIONS
1. Add all ingredients to Twister jar in order listed and place Twister lid on jar.
2. Blend on a Medium-High speed for 15 seconds while turning Twister lid counter-clockwise.
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Creamy Sriracha Hummus Recipe
INGREDIENTS
• 15 oz can garbanzo beans, drained
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 1 tbsp Sriracha sauce
• 1 tsp red wine vinegar
• 1 clove garlic
• ½ tsp cumin
• ½ tsp salt
DIRECTIONS
1. Add ingredients to jar in order listed and secure lid.
2. Blend on "Dips/Salsa" cycle or on a Medium to Medium-Low speed for 25 seconds.
[youtube LAR1QJ3FxHs]
Cranberry Pomegranate Margaritas Recipe
INGREDIENTS
• 2 cups ice cubes
• 8 ounces white tequila
• 4 ounces triple sec
• 2 ounces pomegranate Juice
• 2 ounces cranberry juice
• 2 ounces lime juice
• Lime wedges and coarse salt to rim glasses
• Pomegranate seeds or fresh cranberries for garnish.
DIRECTIONS
1. Add all ingredients to WildSide+ or FourSide jar and secure lid.
2. Blend on “Dips/Salsa” cycle or on a Medium to Medium-Low speed for 25 seconds or until desired texture is achieved.
3. Pour into salt rimmed glasses and garnish with pomegranate seeds or fresh cranberries.
[youtube mzqcUxzhxsU]
Best Blender Hot Chocolate Recipe
By Blendtec
INGREDIENTS
• 3 cups almond milk, unsweetened vanilla (or your choice of milk)
• 1 ½ cups milk chocolate chips
• 1 tsp vanilla extract
• 1 pinch sea salt
DIRECTIONS
1. Add ingredients to WildSide+ or FourSide jar in order listed and secure lid.
2. Run the “Hot,” “Soup,” or “90 second” cycle twice or blend on a High Speed for 180 seconds.
For ideas on how to have a stellar hot chocolate bar (complete with printouts), see our post here.
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Holiday Ho Ho's (Trader Joe's Copy Cat Recipe)
INGREDIENTS
Chocolate Wafer
• 1 cup butter (at room temperature)
• ¾ cup sugar
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips
• 1 egg
• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp salt
• ½ tsp baking soda
Cream Filling
• ¾ cup butter (at room temperature)
• 2 ½ cups powdered sugar
• 1 ½ tsp vanilla
• 1 ½ tbsp. milk
DIRECTIONS
Chocolate Wafer
1. Preheat oven to 350°F.
2. Add butter and sugar to WildSide+ jar, secure lid and “Pulse” 10-12 times until incorporated and fluffy.
3. Melt chocolate chips in microwave in 15 second intervals.
4. Add melted chocolate chips and vanilla to jar, secure lid and “Pulse” 8-10 times.
5. Add egg, secure lid and “Pulse” 3-5 times.
6. Add cocoa powder, salt, baking soda, and ½ cup of flour to jar, secure lid and “Pulse” 6-8 times.
7. Add remaining flour ½ cup at a time, secure lid and “Pulse” 6-8 times. Scrape sides of jar as needed.
8. Remove dough from jar and place on parchment paper and form into a 10” long cylinder.
9. Wrap parchment paper around the cylinder of dough and refridgerate for at least 2 hours.
10. After dough has chilled, remove from fridge and slice into ¼” thick wafers.
11. Place uncooked wafers onto a cookie sheet lined with parchment paper.
12. Bake for 20 minutes.
13. Allow wafers to cool slightly on cookie sheet and then remove and place on wire rack to finish cooling.
Cream Filling
1. Break candy canes into thirds and add to Twister jar, secure lid and “Pulse” 8-10 times until desired texture is reached. Set aside.
2. Add powdered sugar and half of the butter (in ¼” towers) to WildSide+ jar, secure lid and “Pulse” 4-6 times.
3. Add remaining butter to jar, secure lid and “Pulse” 8-10 times.
4. Add vanilla and milk to jar, secure lid and “Pulse” 10-12 times until creamy. Scrape sides of jar as needed.
5. Using a spoonula or spatula, stir in about 2/3rds of crushed candy canes, set aside remaining amount for decoration.
6. Spread a generous amount of filling on cooled wafer cookie, top with second wafer cookie to make a sandwich. Make sure to leave extra frosting on the edges. Roll sides of cookie in crushed candy cane.
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Holiday Cranberry Cookies Recipe
By Blendtec
INGREDIENTS
• ½ cup Butter, softened
• 1 egg
• ½ cup brown sugar, packed
• 1 tsp vanilla extract
• 1 cup all purpose flour
• ½ tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp kosher or sea salt
• 1 and 2/3 cup rolled oats
• ½ cup dried cranberries
• ½ cup white chocolate chips
DIRECTIONS
1. Preheat oven to 350°F.
2. Add butter, egg, brown sugar and vanilla extract to WildSide+ jar and secure lid.
3. Blend on a Low speed for 15 seconds.
4. Add flour, cinnamon, baking soda, salt and 1 cup of oats to jar and secure lid.
5. “Pulse” 7-10 times or until ingredients are incorporated. Scrape sides of jar as needed.
6. Using a Spoonula or rubber scraper, fold in remaining oats, cranberries and white chocolate chips.
7. Place tablespoon size balls onto parchment-lined cookie sheet and bake for 10-12 minutes.
