Tag Archives: blender

Crushed Cookie Frappe from Everyday Good Thinking, the official blog of @hamiltonbeach

What do you get when you cross everyone’s favorite chocolate sandwich cookie with coffee, ice and whipped cream? This scrumptious crushed cookie shake. It’s perfect for hot summer days and those times when you don’t feel like making the drive to the coffee shop but really want a chilled coffee drink.

Crushed Cookie Frappe from Everyday Good Thinking, the official blog of @hamiltonbeach

If you have a blender, you can act as your own barista and make this treat at home. Just add chocolate sandwich cookies, coffee, milk, chocolate sauce, a little sugar and some ice and you’ll have an amazingly cool frappe in minutes. Did summer just get a whole lot better?

Crushed Cookie Frappe from Everyday Good Thinking, the official blog of @hamiltonbeach


Crushed Cookie Frappe
SERVES: 2

Ingredients
3/4 cup water
4 Tablespoons ground espresso or other dark roast coffee
1/4 cup whole milk
2 Tablespoons sugar
1 Tablespoon chocolate syrup
2 Oreo® cookies, broken into pieces
2 1/2 cups crescent-shaped ice cubes (about 24 ice cubes)
Whipped cream
Instructions
Pour water into water reservoir. Place coffee filter in brew basket. Add ground espresso; brew coffee.
Place milk, sugar, chocolate syrup and brewed coffee in blender jar. Add ice to mixture in blender.
Press PULSE 4 or 5 times to chop ice. Then, blend on HIGH until mixture is thoroughly blended.
Add cookies to mixture in blender. PULSE until cookies are blended into mixture.
Top with whipped cream and additional cookie pieces, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

58158

 

Prepare delicious summer drinks like this icy frappe or chop and puree foods with the 700 watt peak-power motor in the MultiBlend™ Blender. The signature MultiBlend™ system propels ingredients around the jar for excellent results with both liquid and solid mixtures.



Pomegranate Berry Smoothie http://everydaygoodthinking.com/ @hamiltonbeach

Smoothies are great, especially in the spring and summer. That’s when I really start to craaaave fruits and vegetables and push pasta to the side. (Not every time, though. I still love pasta.) My favorite time to have a smoothie is breakfast, because it feels like I’m kick-starting my day with a boost of refreshing, healthy fruit. Breakfast smoothies are even better with a dollop – or a huge scoop – of yogurt, especially one with a hint of vanilla or honey. Greek yogurt is my favorite because it’s high in protein and makes my breakfast seem a little more substantial. The yogurt also gives smoothies creaminess and tang. If berries aren’t quite in season yet, buy them frozen. This way, you’ll always have some on hand for breakfast, even a healthy snack for the kids.

Pomegranate Berry Smoothie http://everydaygoodthinking.com/ @hamiltonbeach


Pomegranate Berry Smoothie
SERVES: 4

Ingredients
1 ½ cup pomegranate juice
1 ½ cup frozen blueberries
1 ½ cup frozen strawberries
1 ½ cup lowfat or nonfat vanilla yogurt
Instructions
Pour pomegranate juice into blender, then add remaining ingredients.
Blend on a high speed setting or smoothie setting until blended and smooth.
Pour into glasses and serve.
Notes
Substitute another kind of juice if you do not have pomegranate juice on hand, for instance grape or even apple. Try different flavors of yogurt to add a different twist.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Pomegranate Berry Smoothie http://everydaygoodthinking.com/ @hamiltonbeach

Perfect blender for smoothies from @hamiltonbeach

 

Looking to satisfy those sweet cravings or kick-start a healthy lifestyle that’s maintainable and personalized to your taste? Stop settling for mediocre, vending machine drinks and snacks and take the first important step toward a healthy lifestyle with the Hamilton Beach© Smoothie Smart™ Blender. Your body will be glad you did.

Continue reading



The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach

I love Eggs Benedict and order it at brunch all the time. I never, ever made it at home. To me, it was stuffy and labor intensive. Not to mention I had to poach eggs, which is the equivalent of retaking the SAT’s (they were hard for me). And whisking up a Hollandaise Sauce can be on the complicated side. Two products have made this seemingly elaborate brunch staple easy, easy, easy. Our new Egg Cooker will poach eggs to perfection while you toast the english muffins. No boiling water, adding vinegar, swirling or stirring needed. As for the sauce, our Single Serve Blender allows you to put in all the ingredients, pulse a few times and have the creamy, buttery decadence that IS Hollandaise sauce. We served it with fruit-infused sparkling water (made, of course, with our handheld SodaStation™) and roasted asparagus, which is just as easy to prepare as the Eggs Benedict. Trust me, try it at home (maybe for Mother’s Day?) and you will be amazed by the simplicity.

The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach

 

The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach


Eggs Benedict with Ham and Roasted Asparagus
SERVES: 1

Ingredients
2 large eggs
1 English muffin, split, toasted
4 slices baked ham
6 spears asparagus, roasted
Fresh dill
Instructions
Poach eggs to desired doneness in egg cooker.
Place English muffins, split-side up on a plate.
Top each muffin with 2 slices of ham, 3 spears of asparagus trimmed to fit muffins and 1 poached egg.
Garnish with fresh dill.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach


Easy Blender Hollandaise Sauce
SERVES: 2

Ingredients
1 stick (1/2 cup) unsalted butter
2 large egg yolks
1 Tablespoon lemon juice
Salt and pepper to taste
Instructions
Microwave butter in a microwave safe container on HIGH for 1 minute.
Place egg yolks and lemon juice in blender jar.
Cover and blend on pulse a few times, then blend on HIGH for 1 minute, gradually adding melted butter until mixture is thickened and smooth.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Hamilton Beach Egg CookerSingle Serve Blenders make smoothies, sauces and dressings quickly and easily everydaygoodthinking.com @hamiltonbeach

We used the Hamilton Beach Egg Cooker to perfectly poach the eggs. The Egg Cooker also prepares soft, medium or hard-boiled eggs. Along with making smoothies to go, the SingleServe Blender is perfect for mixing sauces or dressings. The Hollandaise sauce in this recipe can be drizzled over the eggs right from the jar.

 

Like the idea of being able to make sparkling water at home and saving money on expensive bottled drinks? Enter to win a SodaStation™ Hand-Held Carbonated Soda Maker of your own in our contest. Click the image to go to the contest page.

The @HamiltonBeach SodaStation lets you get carbonated water or soda on the go - I love this hand-held version! Win one at everydaygoodthinking.com, the official blog of @HamiltonBeach



We’ve got the perfect side dish for your Easter or Passover dinner, and it’s one even the staunchest asparagus detractors will enjoy (or at least try.) Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

The first thing you’ll need to prep is the vinaigrette – the single serve blender is perfect for making dressing. In fact, I have one jar reserved for smoothies and one exclusively for mixing dressings.

We find roasting the asparagus in olive oil and sea salt dramatically enhances the flavor, but since springtime is finally here, you’re probably itching to take your meal prep outside. Asparagus tastes great grilled or roasted in foil packets. Either way, the blue cheese vinaigrette is what really makes this salad sing.Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

Once the asparagus starts to become tender, place about a dozen spears on individual plates and drizzle with the vinaigrette. Add the finishing touches of walnuts, fresh dill and some of the extra blue cheese you have leftover. And don’t forget to bring the blender jar with extra dressing to the table – believe me, people will want seconds and the travel lid makes it easy to serve. Or you can put it into a dressing decanter, as in the photo below.Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach

This salad is a nice accompaniment to ham, steak or lamb, or you could enjoy it as a standalone lunch. Leftovers are equally delicious served cold, and the blue cheese vinaigrette can be used on a garden salad or as veggie dip.

Roasted Asparagus Salad with Blue Cheese Vinaigrette | Everyday Good Thinking - the official blog of @hamiltonbeach


Asparagus Salad with Blue Cheese Vinaigrette
SERVES: 8

Ingredients
1/2 cup apple cider vinegar
1/2 cup fresh dill
3 Tablespoons Dijon mustard
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 cups vegetable oil
3/4 cup crumbled blue cheese
2 pounds asparagus, trimmed
Olive oil
Sea salt
Thin blue cheese slices
Toasted chopped walnuts
Fresh dill
Instructions
Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
Preheat oven to 400°F.
Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.
Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese slices, toasted walnuts and fresh dill.
Notes
Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing on a garden salad.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print



How to Make Flavored Mayonnaise from Everyday Good Thinking, the official blog of @HamiltonBeach

Mayonnaise is not just a popular sandwich spread, it’s also a base for many dips, spreads and sauces. It’s easy to make a customized mayo for a burger or sandwich or to serve as a special dip with french fries. All you need to do is mix your mayonnaise with whatever additions you like in a bowl, food processor or single-serve blender. A food processor or blender is great for adding herbs or other coarse ingredients that will benefit from a light chop.

Here are some of our favorite mayonnaise add-ins:

  • Cilantro, parsley and lime (pictured)
  • Chive and garlic
  • Lemon and dill
  • Rosemary and cracked black pepper
  • Curry powder
  • Sriracha
  • Lemon and capers
  • Wasabi
  • Tarragon and mustard
  • Cumin and chile powder
  • Balsamic and basil
  • Sun-dried tomatoes
  • Jamaican jerk seasoning

What are your favorite mayonnaise combinations?