Blend Your Way Through The Holidays With These 6 Clever Blender Recipes

By: So Yummy
October 01, 2019
So Yummy

It looks like the cold weather is here for a while, and that means staying indoors and eating warm, comforting food. The holidays and wintertime can be daunting. Plus, the season brings a lot of anxiety for some of us, especially if we want to watch our weight. But why give up all of that good food? The answer for this holiday season: blend everything!

We love using our personal NutriBullet blender when it comes to all things smoothies. But now we’re falling in love all over again. NutriBullet has a brand new Full Size Blender Combo that can seriously take on anything. Need to blend something up for an appetizer, a quick, hot dinner, or even a delicious dessert? Just toss everything in the blender.

It’s seriously a one-stop-shop for all of your holiday cooking this year. We tested ours out with a variety of six delicious (and comforting!) recipes and weren’t disappointed. You can get your own all-in-one blender here. Get the most out of your holiday season without having to make any sacrifices.

Peanut Butter Chocolate Pie

So Yummy

Complexity: Easy

Prep Time: 20 minutes

Total Time: 4 hours

Servings: 8-10

Ingredients:

  • 2 cups heavy cream, warm
  • ¼ cup smooth peanut butter
  • 16 ounces dark chocolate
  • 1 stick (8 tablespoons) unsalted butter
  • 30 Oreo cookies
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 cup heavy cream, cold

Preparation:

  1. Using the NutriBullet Full Size Blender Combo, finely grind the Oreo cookies, then set aside 2 tablespoons for garnish. Add the melted butter to the Blender Pitcher and pulse a few times, until mixture resembles a dough and sticks together when you grab a handful.
  2. Press the crust mixture into a 9” pie plate, using your fingers or a measuring cup with a flat bottom to flatten the mixture into an even layer on the bottom and up the sides of the plate. Chill for 30 minutes in the refrigerator while you prepare the filling.
  3. Add the dark chocolate, peanut butter, butter, and warm cream to the Blender Pitcher and secure the lid. Blend on high speed until chocolate mixture is smooth and velvety.
  4. Pour the chocolate mixture into the prepared crust and chill for at least 2 hours.
  5. Before serving, whip the heavy cream until it has stiff peaks, then load into a piping bag fitted with a star tip. Pipe a design around the perimeter of the pie, then garnish with reserved cookie crumbs. Serve immediately, or return to the refrigerator until ready to serve.

*Never blend hot or carbonated ingredients in the sealed NutriBullet® cups.*

Chocolate Chip Zucchini Bread

So Yummy

Complexity: Easy

Prep Time: 5 minutes

Total Time: 1 hour and 10 minutes, plus cooling time

Servings: 6

Ingredients:

  • 1 small zucchini, sliced into ½” rounds
  • ½ cup extra virgin olive oil
  • 1 cup raw sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup chocolate chips

Preparation:

  1. Preheat the oven to 350°F. Spray a standard loaf pan with nonstick cooking spray, then line the bottom with parchment.
  2. Place the sliced zucchini and olive oil into the Blender Pitcher and secure the lid. Blend on high until mixture is mostly smooth.
  3. Add the remaining ingredients (except for the chocolate chips) to the Blender Pitcher and blend on medium until just incorporated, then add in the chocolate chips and pulse until mixture is homogeneous.
  4. Pour batter into prepared loaf pan and top with ¼ cup raw sugar (optional).
  5. Bake for about 45-55 minutes, until a toothpick inserted into the center comes out clean.
  6. Allow the loaf to cool for at least 30 minutes before slicing.

*Never blend carbonated liquids or effervescing ingredients such as baking soda or baking powder in the sealed NuriBullet® cups*

Almond Butter Dessert Board

So Yummy

Complexity: Easy

Prep Time: 5 minutes

Total Time: 30 minutes

Ingredients:

  • 4 cups roasted almonds
  • 4 teaspoons coconut oil, melted (you can use virgin or refined)

Almond Butter Flavor Variations:

  • Maple-Cinnamon: 1 teaspoon cinnamon, 1 tablespoon pure maple syrup
  • Vanilla-Sea Salt: 1 teaspoon pure vanilla extract, 1 teaspoon flaky sea salt
  • Chocolate-Espresso: 1 tablespoon cocoa powder, 1 teaspoon instant espresso powder

Preparation:

  1. Place the almonds and the melted coconut oil into the Single-Serving Blender Cup, then extract a few times to break up the large pieces. Extract again on high until mixture reaches desired smoothness.
  2. If you prefer to keep it simple, pour the almond butter into a large jar and store in the refrigerator. If you would like to try the flavor variations, separate the almond butter into smaller jars and stir in the ingredients into about 6 ounces of almond butter. Store in the refrigerator until ready to eat.
  3. Serve with fresh figs, apple slices, graham crackers, and pretzels for a sweet and salty dessert board.

*Never blend hot or carbonated ingredients in the sealed NutriBullet® cups.*

Easy and Elegant Trifle

So Yummy

Complexity: Easy

Prep Time: 20 minutes

Total Time: 50 minutes

Servings: 8-10

Ingredients:

  • 1 quart heavy cream
  • 1 vanilla bean, scraped, seeds reserved
  • 1 prepared pound cake (any flavor you prefer), cut into ½” cubes
  • 3 ripe pears, thinly sliced
  • 2 pints raspberries
  • Powdered sugar, for garnish

Preparation:

  1. Place heavy cream and vanilla bean seeds into the NutriBullet Blender and blend on low for about 30-40 seconds until thickened. Scrape mix from the sides of the blender, and repeat until mixture is uniformly thick.
  2. Place about 1 cup of whipped cream into the bottom of a trifle dish. Top with one layer each of raspberries, pears, and pound cake. Repeat the process.
  3. Top with remaining whipped cream, some more pound cake pieces, and more raspberries. Garnish with a dusting of powdered sugar.
  4. Refrigerate until ready to serve.

Carrot Ginger Soup

So Yummy

Complexity: Easy

Prep Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Ingredients:

  • 2 pounds carrots, peeled and cut into 1” pieces
  • 1” piece of ginger, peeled
  • 2 garlic cloves
  • 1 cup buttermilk
  • ½ teaspoon cinnamon
  • 1 tablespoon kosher salt
  • ¼ cup extra virgin olive oil
  • 2 cups vegetable stock, warm
  • ¼ cup greek yogurt, thinned out with a little water, for garnish
  • Chopped parsley, for garnish

Preparation:

  1. Place the carrots in a microwave-safe bowl with 1” of water and cover with a damp paper towel.
  2. Microwave on high for about 5 minutes, then allow to cool slightly.
  3. Place all of the ingredients (except for the yogurt and parsley) into the NutriBullet Blender Pitcher and secure the lid. Blend on high until smooth.
  4. Serve immediately, and garnish with yogurt and parsley, if desired.

*Never blend hot or carbonated ingredients in the sealed NutriBullet® cups.*

Pumpkin Spiced Latte

So Yummy

Complexity: Easy

Prep Time: 10 minutes

Total Time: 15 minutes

Servings: 4-5

Ingredients:

  • 4 double shots strong espresso, or about 1 ½ cups strong black coffee, hot
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon pure maple syrup
  • 3 cups warm milk of choice (non-dairy milk works too)

Preparation:

  1. Place all ingredients into NutriBullet Blender Pitcher and secure the lid.
  2. Blend on high for about 3 minutes, until milk is frothy.
  3. Serve lattes in mugs with some whipped cream and a sprinkle of pumpkin pie spice if desired.

*Never blend hot or carbonated ingredients in the sealed NutriBullet® cups.*