Tag Archives: shelter island

Malts and Milkshakes!

White Russian Malt

White Russian Malt

We are crazy about milkshakes.  Our favorite soda fountain/diner is in Shelter Island at the local drugstore.  It’s the real deal and has been there forever.  Every time we visit my husband’s parents, we make a special visit there for lunch and a giant chocolate milkshake (which we share).

This guy moves so fast I couldn't get a non-blurry picture!

This guy moves so fast I couldn’t get a non-blurry picture!

Being a member of a shake loving family, I was thrilled to review Malts and Milkshakes  60 Recipes for Frosty Creamy Frozen Treats by award winning chef, Autumn Martin, of Hot Cakes and Confections.  After trying a few recipes and reading all of them, I have to say:  Malts and Milkshakes is a MUST HAVE for shake lovers!!

malts and milkshakes book cover

Every recipe sounds fantastic.  They range from Soda Fountain Classics (e.g. Strawberry Shake, Butterscotch Shake or Malt, Dark Chocolate Shake or Malt) to Modern Flavors (e.g. Salted Caramel Shake, Molten Chocolate Cake Shake, Bacon-Oatmeal Raisin Cookie Shake, Tamarind Shake) to Boozy (e.g. Dark and Stormy Shake, Southern Comfort Shake, Jalapeno Tequila Shake).  But it’s not just shakes–there are also some amazing cookie recipes (Salted Peanut Butter Cookies, Bacon-Oatmeal Raisin Cookies) and ice cream recipes (both dairy and non-dairy)!

I seriously would like to try every recipe — they look that good.  The design of the book and the food styling and photography of the desserts are gorgeous and totally inspiring to me.

For this review, I decided to limit myself to just three recipes:  A Soda Fountain Classic shake, a cookie, and a Boozy shake (just because).

pb shake

For the Soda Fountain Classic, I went with the Peanut Butter Shake because who doesn’t love peanut butter!?  And it was a little more special than a Vanilla or Chocolate one.  This shake has three components:  The creamy peanut butter shake, Salted Peanut Butter Cookie crumbles, and Candied Peanuts.  It might sound labor intensive, but it really wasn’t.  I made the cookies for a play date and saved one for the shake.  And the Candied Peanuts literally take two minutes to make (saute finely chopped peanuts with sugar).  And it was SO worth it, making this a very special shake that tastes completely like you just bought it in a specialty shake shop.  It was fun to eat it with spoons (I love the chunky mixture of the peanut butter cookies with the shake) and drink it with straws (as always, we shared one big one).

The Salted Peanut Butter Cookies are light, chewy, and tasty on their own.  Putting them in a shake is genius though.

pb cookies

For the  Boozy Shake, I had to try the White Russian Malt, because I love Kahlua!  I still have one of my bottles from the cruise we took two summers ago, which I’ve been savoring.


I divided the recipe in half and made one tall shake.  Then I took a photo and divided it into three small glasses for each of us.  Then I added booze to mine. 🙂  This shake made me swoon.  I will definitely make it again on a special occasion.  It has all the flavors I love:  chocolate, coffee sweetness, a bit of tang from the sour cream, a bit of alcohol kick from the vodka…  It was SOOO good.

There are a bunch of shakes I want to try in the future — I’m thinking the  Cherry Brandy Shake is definitely calling my name…Also the Peanut Butter and Jelly shake…. Also the Espresso shake… Also the Molten Chocolate Cake shake… OK, you get the picture!

Check out this book if you can — you won’t be disappointed!

Peanut Butter Shake

Candied Peanuts:

1/4 cup unroasted peanuts

2 tablespoons sugar


1 1/2 cups natural salted creamy peanut butter (I used Trader Joe’s)

2 tablespoons sugar

1/2 cup milk

pinch of kosher salt

8 scoops vanilla ice cream

3/4 cup Salted Peanut Butter Cookie chunks (recipe follows)

1.  To make the candied peanuts:  Combine the peanuts and sugar in the bowl of a food processor and pulse until the peanuts are finely chopped.  Be sure not to grind too much or you will make peanut butter!

2.  In a small saute pan over medium heat, warm the candied peanuts, stirring constantly.  After about 1 minute, the sugar will begin to melt, so be sure to keep stirring at this point.  Cook, stirring, for another minute, or until the nuts are light brown and the sugar has melted.

3.  Immediately transfer the candied peanuts to a plate and allow to cool.

4.  To make the shake:  Blend the peanut butter, sugar, milk, and salt until nice and smooth.  Add the ice cream and blend until it is just incorporated. (This shake is thick, so you may need to scrape down the sides of the blender.)

5.  Stir in 2 tablespoons of the candied peanuts and the cookie chunks.

6.  Pour into glasses and garnish with a sprinkling of candied peanuts.  You may want to eat this shake with a spoon!

Serves 4 in 6-ounce glasses

cookie with bite

Salted Peanut Butter Cookies

2 cups plus 1 teaspoon all-purpose or pastry flour

1 teaspoon baking soda

1 tablespoon plus 1 teaspoon kosher salt

2 sticks plus 3 1/2 tablespoons unsalted butter, at room temperature

1 1/4 cups dark brown sugar, packed

3/4 cup plus 2 1/2 tablespoons sugar

2 large eggs

1 1/2 cups natural salted creamy peanut butter

2 teaspoons vanilla extract

1.  Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2.  In a medium bowl, combine the flour, baking soda, and salt, and whisk well.

3.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugars until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. (You can also do this by hand, with a sturdy spoon.)

5.  Using an ice cream scoop (about the capacity of 1/4 cup), scoop the dough onto the prepared baking sheet, taking care to leave about 2 inches between cookies.

6.  Bake for 15-18 minutes, or until the cookies are puffed and pale golden around the edges.  It is important that these cookies aren’t fully baked, as the chewier they are, the better.  And if you are freezing them for ice cream sandwiches, you won’t want a crisp cookie–so be careful not to overbake!

7.  Transfer the baking sheet to a rack, and cool the cookies completely on the sheet.

8.  Repeat with remaining dough.

Makes 20 large cookies

white russian malt up close

White Russian Malt

1/4 milk powder

1/4 cup malt powder

1/4 cup plus 1 tablespoon half-and-half

1 tablespoon sour cream

2 tablespoons sugar

1/4 cup plus 2 tablespoons Kahlua

8 scoops vanilla ice cream

1/4 cup plus 2 tablespoons vodka

1 recipe Lightly Whipped Cream, for garnish (whip 1/4 cup heavy cream, chilled with 1 teaspoon sugar and 1/4 teaspoon vanilla extract until soft peaks form.)

1.  Blend the milk and malt powders, half-and-half, sour cream, and sugar well.

2.  Add the Kahlua and blend well.  Add the ice cream and blend until it is just incorporated.  Stir in the vodka using a spoon.

3.  Pour into glasses and garnish with a dollop of lightly whipped cream.


Filed under Cookies, Desserts

Amaretto Cream Crepe Cake

About 20 layers of crepes in here…


We visited Jamie’s grandparents again for Labor Day weekend.

On the way to the beach during my daily three mile walk on the island.

The weather was beautiful, and we had such a wonderful time with them!

We love having dinner together on the porch and playing word games while we eat, like I Spy, Pass Around (everyone takes turns making up and continuing a story), and Rhyme Around (we tell part of a story and give the next person a hint of the rhyme — OK, this one is tricky!)

This time I got to make a couple of meals during our visit.  They requested the Roasted Veggie and Brie Frittata again, which is so easy and wonderful to make with fresh local produce.  For dessert, I made an Amaretto Cream Crepe Cake.

Crepe cakes look impressive, but they really aren’t difficult to make — they just take a bit of preparation.  Basically you make a boatload of crepes, layer them with ganache, preserves, whipped cream, or whatever you can dream up, then frost with your choice of toppings.

I’ve made this beautiful one in the past which is covered in ganache, layered with ganache and raspberry jam,  and decorated with truffles from the leftover chocolate.  My husband loved it, but I thought it was too dense and rich.  So I decided to make a whipped cream covered one.  I opted to spike the cream with almond extract and Amaretto because my mother-in-law loves Amaretto, and they happened to have a huge bottle of it in the pantry! 🙂  I decorated the whole thing with roasted, sliced almonds.

The finished cake with toasted almonds.

When I told my father-in-law I might post the recipe on this blog, he said I should call it “What to Make Your In-laws When You Visit”.  🙂

Thank you, Didi and Mimette for another lovely time!

Amaretto Cream Crepe Cake


6 large eggs

1 ½ cups milk

½ teaspoon almond extract

1 cup all purpose flour

1/8 teaspoon salt

¼ cup confectioner’s sugar

Melted butter for skillet

Amaretto Cream:

2 cups heavy whipping cream

3 ½ tablespoons sugar

1 teaspoon almond extract

2 tablespoons amaretto liqueur

½ cup toasted, sliced almonds

  1. Blend crepe ingredients except butter in a blender.  Brush a large skillet with melted butter and place over medium heat.  Pour scant ¼ cup batter into skillet and swirl to evenly coat the bottom.  When the top of the crepe is no longer shiny, after about 1 minute, carefuly flip and cook other side for about 40 seconds.
  2. Make many more crepes in this manner, stacking them on a plate until all the batter is gone.  Cool crepes to room temperature. You can also store them in the refrigerator until ready to assemble.
  3. Make Amaretto Cream.  Whip cream and sugar together until thickened.  Add almond extract and amaretto gradually.  Continue to whip until stiff peaks form.  You can also store the cream in the refrigerator until you are ready to assemble the cake.
  4. Assemble Crepe Cake.  Line a 9-inch cake pan with parchment paper on the bottom.  Reserve about ½ of the amaretto cream, set aside.  With the remaining cream, build cake in the following manner:  Spread a dollop of amaretto cream on a crepe and place into cake pan.  Continue to spread crepe with cream and layer in pan in this manner.  When you get to the last crepe, place on top of layers in pan without spreading cream on top (because you are going to flip it and it will be on the bottom of the cake).   Press gently on top of the layers to smooth out (you will probably have a dome shaped cake).  Chill in the refrigerator for about an hour.  You could probably even make the cake up to here the day before serving.  Note:  I’ve seen other methods where you just stack the crepes on a plate and call it a day, so it’s your choice.  I think you get a better shape with the cake pan though. 
  5. Remove cake from the pan by cutting around perimeter to loosen.  Then place a large plate on top and flip cake out of pan onto plate.  Frost with remaining amaretto cream and decorate with sliced almonds.


Filed under Desserts, Travel