Vegan Chocolate Peanut Butter “Milkshake”

It’s all of September 12th and I’m running short on blogging ideas! So, today I’m doing a Thirsty Thursday meme that I may repeat for the other Thursdays this month. And, because it’s been a zillion degrees this week, it seemed appropriate to make it a nice cold drink.



2 ripe bananas, frozen (freeze them with peels off)
1-2 T natural peanut butter
1-2 T vegan chocolate syrup
1 cup non-dairy milk



Throw it all in the blender and pulse until the bananas break up. Then blend to smooth. Add additional non-dairy milk to your desired thickness.

It’s a milkshake with some added nutrients, no cholesterol, and fairly low in fat. Yay!


Super Easy Vegan Banana Cream or Milkshakes

I love ice cream. I LOVE it. Vegan ice cream is ok, but it’s not easy to find brands that are really good, and almost all of them are very pricey. So, I’ve worked out what is a perfectly good substitute for me. And, you can make it yourself with a blender or food processor and some simple ingredients.


2 bananas, peeled and frozen overnight
1/4 cup of soy, almond, rice, or coconut milk (more if a milkshake)
Your choice of additional flavors, including peanut butter, chocolate syrup, cookies, chocolate chips, nuts, other fruits, preserves


Chuck the frozen bananas and non-dairy milk into your blender or food processor (I like the processor for “ice cream” and the blender for a milkshake). Blend until smooth adjusting liquid as needed. Add additional flavorings.

Eat and enjoy!

Two of my favorites are to add chocolate and peanut butter and make it a milkshake, or to add frozen or fresh strawberries. Yummy, not that bad for you, low in added sugar, and easy.

Hurricane Sandy Cookies!

In anticipation of being stuck in the house last weekend, I naturally needed to stock up on carbohydrates. We had already done our regular weekly grocery run (though we were only able to score 1 of our normal 3 loaves of bread due to the French toast folks). But, I hadn’t picked up anything extra for baking. So, on the way home from work on Sunday, I made a quick stop at Riteaid for some Sinutab and got a big Lindt 80% chocolate bar, and a bag of raw almonds. I wasn’t sure what, but I knew this could be worked into something with what I had in the pantry.

Later that day, when it was time to start baking, I checked out the pantry and found flour, sugar, oatmeal, peanut butter. Hmmm… Time for google! I checked out a bunch of recipes and gradually settled on this one, with some modifications (below).

They came out so yummy that they were completely gone by Wednesday morning. I’ll make these again, for sure!

Hurricane Sandy Cookies

  • 1/3 cup natural peanut butter
  • 2 tablespoons canola oil
  • 1 cup raw sugar
  • 1/3 cup soymilk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup rolled oats (reqular or quick, but not instant)
  • 1/2 cup non-dairy chocolate chips or chocolate bar broken into small pieces
  • 1/2 cup chopped almonds


  1. Preheat oven to 425°F and prepare your baking sheets.
  2. Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.
  3. Drop batter by large spoonfuls onto baking sheet and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 8 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.

I would like to have one right now. I won’t wait on another natural disaster to make them again!