Peachy Keen: Peach Cobbler Milkshake Recipe by Munchin With Munchkin

Photo: Munchin with MunchkinCakeSpy Note: This is a guest post from Cake Gumshoe Christine, who blogs at Munchin With Munchkin. Let the NOM begin:

I am not a vegan. I’m actually not even a vegetarian but I love a challenge.

So many desserts are off limits for those trying to avoid animal products or even attempting to live a healthy lifestyle. It truly doesn’t have to be this way as making a vegan dessert is just as simple as making one full of fat, sugar and dairy. All you need is a blender and a few simple ingredients such as fruit, coconut milk, and some common spices.

Peach cobbler is one of my favourite desserts and with fresh peaches popping up at my local farmers market I couldn’t resist the challenge of another classic dessert-inspired milkshake. When choosing peaches for this purpose, ensure they are quite ripe as they no longer ripen after they are picked. If you can find a few ripe peaches there is no need to add additional sweetener such as maple syrup as these juicy fruits are full of natural sugars.

You can also opt to make this recipe raw by omitting the peach preserves and substituting almond butter and a few pecans for the graham cracker crumbs and oats. Now go make your sweet tooth happy and enjoy some peach cobbler for breakfast! Happy Friday!

Peach Cobbler Milkshake


  • 4 ripe peaches, sliced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Peach preserves, preferably natural, no sugar added
  • 1 Tbsp. coconut oil
  • 1 cup light coconut milk
  • 1 ripe frozen banana
  • 1 Tsp. pure vanilla extract
  • ½ Tsp. cinnamon
  • dash nutmeg
  • 2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
  • 1 Tbsp. old fashioned oats
  • 2-3 pecans (optional)
  • maple syrup, sweeten to taste (optional)
  • ice cubes


  1. Combine all ingredients in a blender and pulse until smooth
  2. Top with soy based whip cream, sprinkle with additional graham crackers and cinnamon. Garnish with a peach slice.

Serves 3-4

Make it in a Shake: Nanaimo Bar Milkshake Recipe

File under "Unholy, but Wholly Delicious": The Nanaimo Bar Shake.

That's right.

When I recently found myself with an excess of Nanaimo Bars--to the point where they were just on the verge of getting stale--I thought to myself, "how can I revive these sweet treats for an extra-awesome treat?". The answer was swift and obvious: make it in a shake!

The result when you give the richest, most decadently addictive bar cookie on earth gets a butterfat upgrade? You have yourself a frosty froth of fantastic, that's what you've got. 

Here's how to make this magic happen at home. 

You're welcome.



Nanaimo Bar Shake

  • 1 Nanaimo Bar
  • 2 scoops ice cream, vanilla or chocolate, or one of each
  • milk or cream, to thin (up to 1/4 cup)


But in a blender. Blend. Add more milk/cream if you want it more sippable. Enjoy.

Cake Byte: Dozen Bake Shop and Burgatory Bar Collaborate on Cupcake Shakes

In Pittsburgh, a small miracle has taken place.

A deep, dark, secret love between a cupcake shop (Dozen Bake Shop) and a burger bar (Burgatory Bar) has resulted in the sweetest baby you'll ever meet: the Cupcake Shake!

Now, the cake shake isn't necessarily a new thing. The CupShake in Utah inspired CakeSpy's own CupShake recipe on Serious Eats a while back. But this is not to take away from the awesomeness of another CupShake entering the world of sweet treats. In fact, this is news to be celebrated.

And with flavor combinations like the Chocolate Stout Cupcake Shake, it is strong motivation to get your sweet self to Pittsburgh, STAT!

Cupcake Milkshakes, available at Burgatory Bar, Pittsburgh.

Shake Me Up: Booze Shakes from Jimmy's in Brooklyn

So you've decided to go on a liquid diet, you know, to rid yourself of all of those toxins?

Don't despair, I've found something that you can suck through a straw instead of chew (and that makes it pretty healthy, I think): Booze Shakes from Jimmy's in the Williamsburg environs of Brooklyn.

You heard me. Booze shakes.

On their southern comfort food menu, there is a section dedicated to their shakes; on a board on the wall, it said “ask about our booze shakes”. Well, naturally we did, and it didn't take long for them to talk us into a White Russian Shake (not on the menu, but it was our waitress's first suggestion).

Like, OMG. 

Probably the creamiest, dreamiest thing you've ever tasted, the irish cream paired with ice cream was like a portal into the land of total decadence, with a boozy underbite which kept it from being too sweet, but (fortunately or unfortunately, depending on how you want to look at it) made it go down very easily and quickly. On this visit, Cake Gumshoe Mariah enjoyed ours with two straws along with a plate of sweet potato fries for the ultimate sweet and salty indulgence; a warning to drink slowly is in effect if you're not sharing, at least if it's as stiff as the one we got.

Jimmy's also boasts a rotating menu of desserts (Key Lime pie on the day of our visit, cobblers, pies, and various other items have been on offer in recent past); well worth a visit for fatty food and sweet treats.

Jimmy's, 577 Union Street, Brooklyn, NY. More info here.

Shake it: Girl Scout Cookie Milkshake Challenge

Today, we're going to talk about a very important subject: which Girl Scout Cookie tastes best when mashed up in milkshake form?

Seriously, this is no lightweight subject. The thing is, we all have our Girl Scout Cookie preferences. But ice cream adds in a whole new texture and taste sensation. How would your favorite react to smooth, dreamy ice cream? Would the flavor hold up? Be improved? Or would it be dulled by the rich, dreamy, creamy stuff?

Only one way to find out. Break out the mixer, baby.

That's right: it's time for a Girl Scout Cookie Milkshake Challenge. Armed with most (but not all) of the cookie flavors, I set out to see which treat would make for the sweetest shake:

To keep the playing field level, I made each shake in the same way: two large scoops of vanilla ice cream, four Girl Scout Cookies, and cream to thin. 

After the batch was prepared, each was sipped and judged on texture, taste, and was assigned some overall thoughts. Here goes:

Lemon Chalet Milkshake:

Taste: Cool and creamy, and very refreshing. Lightly lemony, but more sweet than tart.

Texture: The cookies broke up fairly smoothly into this shake, and the cream filling was reduced to tiny sugarbombs of flavor. These little bombs of sugar were quite pleasant.

Overall thoughts: This cookie was definitely improved by being served in milkshake form. 

Samoas Milkshake:

Taste: The shake took on a nice, chocolatey-caramel flavor from the cookies; the coconut didn't break up very well, though, so the coconut flavor wasn't very well diffused in the shake. All the same, this did not stop it from being gulped right up.

Texture: Alas, the texture was ever so slightly distracting on this shake. The coconut didn't break up very well at all, and was sort of clumpy in the shake.

Overall Thoughts: Good--solidly good. But the texture kept it from being great.


Tagalongs Milkshake:

Taste: The chocolate added a great flavor to this shake, and the peanut butter added not a shriek but a whisper of flavor, adding a nice, rich, rounded-out flavor to the creamy vanilla ice cream. It didn't have a chocolate peanut butter cup flavor per se, but came across more like a chocolate shake with a certain je ne sais quoi.

Texture: This cookie worked very nicely in shake form; it broke up evenly, with some little lumps remaining, but they were consistent in texture and were quite nice to chew on as they became saturated with ice cream.

Overall Thoughts: Definitely a top contender, and one that I'd make again.

Thank You Berry Munch Milkshake:

Taste: This one was so-so. The fruit flavor didn't translate very well, tasting less like fruit and more like Froot Loops left to steep in milk. Not a terrible thing, but it definitely tasted artificial.

Texture: Good texture. This cookie is one of the crisper varieties, so it gave the shake small crunchy bits.

Overall Thoughts: Very sweet, but not a very intriguing flavor. 

Thin Mint Milkshake:

Taste: Very pleasant--like mint chocolate chip ice cream. The mint worked nicely with the vanilla; it was the more dominant taste, with the chocolate ably backing it up. The ice cream did tone down the flavor of the cookie a bit, but it was just a tone adjustment, not like hitting mute.

Texture: Small crunchy bits and little pockets of chocolate made this a supremely pleasant shake to enjoy; it was nice to spoon these bits to further the pleasure.

Overall Thoughts: A strong shake indeed, one that changed the flavor of the cookie, but in a nice way.


But before a winner could be declared, I simply had to know what would happen if I put all of the cookies into one super-shake. How was that, you wonder?


What, are you surprised that the flavors of a lemon-shortbread-peanut butter-chocolate-coconut-berry cookie shake didn't exactly work harmoniously? I know, me too!


The winner: All things considered, I'm going to assign top honors to the Tagalongs shake. Now, interestingly, the Tagalong is not my favorite Girl Scout Cookie, although it's definitely in my top three (Thin Mints, Samoas, and Tagalongs, if you must know. Just like the National average!). But in shake form, it definitely worked well--the texture and flavor worked nicely, and each flavor was heightened by the ice cream.

Runner-up: The Lemon Chalet! This is a cookie which I usually don't care for that much, but it became far more interesting in shake form, and the lemon-cream flavor was creamy, well-rounded, and delicious. This one surprised me!

Seriously Sweet: Crumb Cake Shake for Serious Eats

It's a new year, and some of you might be trying to think of ways to eat healthier.

And on a completely unrelated note, I would like to introduce you to the Crumb Cake Shake.

The inspiration for this shake comes from a coffee cake shake known as the "Mother Futcher" fromTradewinds Cafe of Portland, Maine, famously consumed by Adam Richman on Man Vs. Food. As soon as I saw this frozen treat, I knew I had to make my own version.

Combining two of the world's most perfect foods—crumb cake and ice cream, mixed with a dash of cream for good measure—this shake is an absolute dream, especially when served with a crumb cake wedge as garnish.

For the full "scoop" visit Serious Eats!

Pie + Cake + Shake = Pake Shake

This is a personal note to everyone who came to Monday's Cake Vs. Pie Party. This crust-against-crumb was a star-studded event, and you have my greatest thanks (along with co-hosts Jenise and Edible Seattle) for coming. True, a PIE was declared best in show--but it was a rather fine specimen, so I can live with this.

But today I'm here to talk about the darker side of sampling 10 pies and 10 cakes in one evening: the massive pie-and-cake sugar hangover you're bound to have the next morning. How to deal with this unique sort of sugar shock to the system?

Hair of the dog that bit you, that's how. And my suggested medicine? The Pake Shake.

Equal parts pie, cake, and shake, this beauty is inspired by both the pake and the excess of Monday's indulgent evening of tasting pie and cakes. True, it may not be the most beautiful concoction, but it's good for what ails you, a sort of bloody mary equivalent for a sugar hangover.  Keep this idea on file for the next time you find yourself sampling 10 pies and 10 cakes in one night (it might be sooner than you think).

Pake Shake (Pie-and-Cake Shake)


  • 1 slice pie (I used the "Rhueberry", a lattice-topped rhubarb-blueberry pie made by Wendy Sykes)
  • 1 slice cake (I used a slice of mocha cake with chocolate buttercream made by Nazla Merce)
  • 2 large scoops vanilla ice cream
  • Cream or milk, to taste


  1. Combine all of the above ingredients in a blender. Blend until smooth, adding more milk or cream until it has reached your desired consistency.
  2. Pour into a glass, reflect on last night's revelry, and enjoy.