Chocolate Peanut Butter Milkshake

Chocolate Peanut Butter Milkshake

I really had chocolate and peanut butter in mind when I created my Chocolate Raspberry Milkshake.  What’s not to love about chocolate and peanut butter?  Granny was the first to introduce me to the combination with chocolate peanut butter ice cream.  I don’t mean the crappy peanut butter ice cream with chocolate chunks.  I mean the rich chocolate ice cream with peanut butter swirls.  Peanut butter M&Ms came out when I was in college, but I didn’t like the peanut butter inside so I continued to dip my plain M&Ms in my jar of peanut butter.   Nowadays, it’s a schmear of peanut butter or other nut or seed butter on a square of Lindt 85% chocolate.

What really inspired this milkshake was a restaurant not far from where I lived once I moved out of the dorms and on my own.  KC Drive-In made what they called, Ono Ono Shakes.  It was a peanut butter shake made with ice cream and you could have it on its own or with strawberries or chocolate.  Yep.  I got the Chocolate Ono Ono Shake.  By the way, ono means good in Hawaiian.

Sadly, KC Drive-In closed down not long after I moved to Kentucky.  They were all sad to lose such a good and loyal customer.

I jest.  About the latter, not the former.

I had a conversation with a friend who happened to be visiting O`ahu not too long ago about KC Drive-In.  That got me wanting a Chocolate Ono Ono Shake.  A healthier updated version.

This does not having anything frozen in it, but you could use ice cream, frozen coconut milk (ice cube trays are not just for water!) or ice.  It will still feel like a shake even without having the same texture.  I liked making it with So Delicious coconut milk because it didn’t call for pre-planning or prepping anything ahead of time like freezing the milk.

Chocolate Peanut Butter Shake – Serves 1

600ml So Delicious Unsweetened Coconut Milk (or other milk alternative, or even milk)

2 tablespoons peanut butter

1 1/2 tablespoons raw cacao powder

1 tablespoon raw local honey or your favorite sweetener

Place all ingredients in a blender and blended until thoroughly mixed well.  If you use ice cubes, frozen milk cubes, or ice cream.  Place about a cup in the blender before adding the coconut milk and fill with the liquid to the 600ml mark.

Give Me A Food Challenge

Attempt #1

My fellow gluten-free blogger friends *cough* Iris *cough* Brittany *cough* have discovered a great way to get me going is to give me a food challenge.  They both egged me on to create a raw cake and after several attempts and shifts in plans, I came up with my Raw Peppermint Mocha Truffle Cake.  This came from a conversation on Facebook where I admitted I haven’t had cake in over a year.  So, my raw truffle cake was my first cake in a very long time.  Then, at the Gluten and Allergy-Free Expo, I had ALL manner of gluten-free cakes, doughnuts, etc.  In fact, by the end of the first day, I didn’t want to even want samples.  I was already on sugar overload.  Yes, not everyone is refined sugar-free.   And while I allow myself a treat now and then, this went well beyond a treat.  It was a downright binge.  Vomiting not included.

Iris put out a challenge at the beginning of the month for a Gluten-free Cake.  Of course I had to answer the call.  I started thinking back on the gluten-free haupia cake I wanted to try to make for Chaz’s birthday.  Which given I haven’t made a gf cake in a long time, was a good thing I chose to put that idea aside.

Now’s the time to revisit.

Attempt #2

I wanted something grain-free, egg-free, and dairy-free.

I’m using coconut flour since haupia is traditionally a white cake with haupia, a coconut pudding/jello.  Coconut cake sounded like a great place to start.  And it is.  Every attempt I think about how great it would be with the haupia.  Yet, I can’t get the moisture level just right.  Probably my closest attempt was #4, but Chaz wasn’t keen on the taste.  Which, I realized several hours after he tried it that I forgot the vanilla.  That day wasn’t such a good day so I was a little distracted while making it.

I know each attempt gets me closer and closer to the final product.  It can be quite maddening to turn out the cake and not have it quite right.  Most people would just give up, throw in the towel and pull a mix out of the pantry.  Or run down to the local bakery.

I’m not one for mixes and running down to the local bakery, or even the Kroger bakery which is closer, isn’t an option.  There are gluten-free baking mixes.  I am well aware of that fact.  No one needs to remind me.  If you look at the

Attempt #3 with Gigi's Naked Berry Bread Spread. Quite Tasty.

ingredients on a lot of those mixes, you’ll find a lot of refined gluten-free flours.  It defeats the purpose of me going refined-free if I’m eating a lot of refined gluten-free flours.  All that stuff gets converted to sugar too quick in our bodies.  I have used Gluten-free Bisquick for Brittany’s Gluten-free/Vegan Deep Dish Chicago Style Pizza Crust and for Silvana Nardone’s Jalapeño Popper Waffles (from her cookbook, Cooking for Isaiah).  This was only just since the Expo and I’ve only used it sparingly.  It’s not something I want to use all the time.

One thing that keeps me from trying a lot of gluten-free baking is the list of ingredients.  Once you have everything ready, it’s not all that long to measure everything out.  But sometimes getting everything together can be time consuming.  And who really wants to get out 2o things to make a cake?  Okay, maybe not 20.  15.  Yeah, 15.  I like easy.  Even before I was gluten-free, I liked to baked and I liked it easy.  Not mix easy, but definitely not 2o ingredients.  I made some pretty good cakes from scratch.  One of my friends with Celiac really enjoys the Chocolate Chinchilla cake I make.  Think flourless chocolate angel food cake.

My first attempt had 7 ingredients.  Attempt #5 had 8.  Each attempt was easy and took just minutes to put together if  I had everything out and ready to go.  Also, each attempt has slight variations in it.  If I forget to write it down, I can recall

Attempt #4

what I did differently easier.  Yes, I’m prone to not writing things down.  If I remember to write everything down, I’d have more recipes for you.  C’est la vie.

The thought that I bit off more than I can chew did enter my mind.  I mean, who in the world starts off making a gluten-free cake completely allergy-free?  Just me?  I guess this is where the saying, go big or go home, comes in.  I could have experimented with a plethora of gluten-free flours.  I certainly seem to have them all right now.  I even said I was going to use beans if one of the attempts didn’t work out but I kept on with the coconut flour.  So why stay on this track when the deadline for the challenge is Saturday?  Because I know it can be done.  And not only did Iris challenge me, I challenged myself.

I most likely won’t have my gluten-free cake ready by Saturday.  I’m okay with that.  It doesn’t mean I’ll stop working on it.  I just won’t have it constantly in my head trying to figure out how to do the next tweak.  Besides, I can’t keep eating all this cake!  I eat some of it and then end up tossing it.  I know it’s wasteful, but unless it’s Chaz approved he’s not touching it and I just can’t eat it all alone.

Attempt #5

Just be prepared for an amazing Haupia Cake at some point in the future.  I know I’m ready for it!

Peaceful Purple Ice Cream

Peaceful Purple Ice Cream

I attempted to do my first SOS Challenge last month with carob.  I wound up with a wicked case of glutening because my carob came into contact with gluten during processing.  Somehow, I missed this important warning on the package when I bought it to use for a recipe test and I didn’t have any outward symptoms when I ate the cookies from the recipe test.  After ingesting a total of 5 tablespoons of the tainted carob chips and feeling like crap by the end of the day, I was done with carob.  I decided to wait it out for the next challenge and it is here.  BLUEBERRIES!

I have to say a big thanks to Ricki (Diet, Dessert and Dogs) and Kim (Affairs of Living) for putting together the SOS Challenge.  I’m hoping as I participate in it more, that it will stretch the limits of my creativity in the kitchen.

I still have ideas for blueberries, but this was the first one I was able to get to do easily.  It was going to just be blueberries.  Then, blueberries with mint.  Then, blueberries with a blueberry sauce swirled in (which can still be done easily with this recipe).  But, I was looking at my spice rack and thought, I haven’t used my lavender in a while.  I know blueberries are the star with the challenge, but if you aren’t using lavender in the kitchen with your food, you are missing out on a great experience.  My first time using lavender was with a Lemon Lavender bundt cake during my gluten-filled days.  It was amazing.

Back to blueberries.  I love ’em.  Blueberry muffins.  Blueberry pancakes.  Blueberries raw and all on their own.  They are definitely my favorite berry.  They are rich in antioxidants, Vitamin C, potassium, magnesium, and phosphorus.  Proof that good things come in small packages.

Peaceful Purple Ice Cream (raw, dairy-free, egg-free, vegan option)

2 cans full fat coconut milk, chilled (I used 365 organic coconut milk, 13.5 ounces each)

1 pint blueberries, washed and dried

1/2 cup raw local honey (vegan option – sub agave syrup, pure local maple syrup, brown rice syrup or another sugar sub of your choice)

1 tablespoon lavender (you can use more or less depending on your preference and comfort level with using lavender in your food)

Place chilled coconut milk, blueberries, and sweetener in a food processor and leave it on until all the ingredients are well blended.  Transfer to a pre-chilled ice cream maker and churn for at least 20 minutes.  Add the lavender the last 5 minutes of churning.  If you choose to make a blueberry sauce or puree to swirl in, add it right after churning and swirl in with a spoon.

This post is linked to Friday Foodie Fix at The WHOLE Gang.