Chocolate shake, Milkl shake, Analiza Gonzales, MiniMe

Chocolate shake

MiniMe makes frothy, thick, creamy smooth chocolate shake.

I do not remember where I drunk my first chocolate shake, but I do remember it was when I was a little kid. To me a really nice shake must be thick, creamy and a little frothy like a smoothie. I have been to so many places and gotten shakes and smoothies that are runny like milk and juice and I must confess that I get disappointed, specially here in Norway where a regular shake costs from US$ 10,- and up. If I want a chocolate milk, I won’t order a chocolate shake, If I want a fruit juice, I won’t order a fruit smoothie. To me the main difference between a chocolate milk and a chocolate shake is the consistency.

I believe that being a food and drink blogger is that what you make is to inspire others, a guide line to how to and not necessarily to show the correct way to make the recipes, except when it comes to baking that is a little more chemistry mixed with cooking. We all have different reference points, what I think is too sweet, might be bland for others. What i think might have just enough heat might be to hot for someone else. It depends on what we are used too, what our reference points. Having said that I should also mention that our reference point is always changing. every bit of memory lingers with us, a memory that is helping us determine whether or not the next thing we taste is good or bad. I can remember my parents longing for a dish from the Philippines, but when they finally get it they are sort of disappointed, because it is not as good as they remember it. Their palate had changed and gotten used to ingredients in their new country, our point of reference is ever-changing. When it comes to a chocolate shake recipe I have one criteria and that is the consistency, thick and creamy, the rest is plain and easy.

You need:

3 parts chocolate ice cream
1 part Milk
Melted white chocolate, optional
Melted dark chocolate, optional
Whipped cream, optional
Sprinkles, optional

Decorate the inside of the glasses you want to use with melted white and dark chocolate.

Whip the cream, and when it is finished set it a side.

Add ice cream and milk in a blender and blend untill every thing is smooth and frothy.

Pour into the decorated glasses, add some whipped cream and garnish with some sprinkles.

Finally add the straws and enjoy.


Omega 3 bomb, chiapudding, treats, breakfast, snack, dessert,, chia seeds, healthy

Chia chocolate pudding

Healthier snack bursting with omega 3. This chia pudding is made with coconut and chocolate milk from Alpro, topped with fresh strawberries, raw coca nibs and chopped almonds.

Chia pudding is so easy to make, you only need chia seeds, liquid, flavours, sweetener. You can basically make any flavour of pudding with this nutritious seed. Your fantasy is the limit, but bare in mind that you eat chia seeds because of the health benefits they give you, so do not go overboard with sugar and artificial flavours.

Coconut and chocolate milk chia pudding

For this little snack you need:

2 cups Alpro coconut and chocolate milk or another prefered chocolate milk
10 tbsp Chia Seed
1/2 tsp vanilla extract or powder(ground wanilla pods)

Fresh strawberries
cocoa nibs
chopped almonds

Pour the chocolate milk into a bowl and whisk in chia seeds and vanilla. Put the bowl in the refrigerator for at least 4 hours or overnight to let gel. I usually prepare chia pudding in the evening before I go to bed for a quick breakfast the next day. It is also great to make in the morning for a delicious dessert in the evening.

Chocolate chia pudding with fresh strawberries and raw coca nibs

Fill little dessert cups with the pudding and top with raw coco nibs, chopped strawberries and almonds.

Enjoy the snack free of guilt.

Eating chia pudding

In the picture below the chia pudding is made with lemon flavoured soy yoghurt.

Lemon soy yoghurt chia pudding

Healtier Easter treats

Help yourself to health conscious treats this Easter, marzipan made with only two ingredients, raw almonds and dates. Covered in dark chocolate and some fancy decoration, these little balls of goodness will brighten your day. You can actually indulge in these goodies throughout the year.

The inspiration for these round goodnesses were these energy squares I made a few years ago, recipe in Norwegian HERE. Marzipan as many know is made of almonds, egg white, sugar / glucose and often added a little cognac, sherry or another nice liqueur for flavour. The main ingredients are almonds that needs a binder and sweetener, when I made energy squares I used dates to keep everything together so I thought why not use them to make a healthier marzipan. This is a simple idea and I am not claiming it to be mine.

To get the most out of the ingredients, I did not to blanch the almonds. The date are already dark in color, so you will not notice it when the two are mixed together, pluss you get added health benefits with the skin on.


I used:

100 g whole almonds

100-150 g ground/grated almonds

200 g of dates (remember to remove stones)

200 g dark chocolate

Desired edible decoration, I have used gold leaf, rosebud tea and foil with chocolate print..

Rough chop the whole almonds in a food processor. Add the dates and half of the ground almonds and continue to mince the ingredients. When everything starts to come together, add the rest of the ground almonds little by little until you get a nice and pliable dough, see image above.

The amount for the ingredients is just a guideline, the dates and almonds you might use may have a different moisture content than the ones I used this time.

Marzipan, dates and almonds

Roll the almond and date mixture into balls of the desired size.

Melt the chocolate in a double boiler and temperate th chocolate before use for best results. The chocolate will harden faster and get back its snap back.

Healthy treats

Dip the balls in chocolate and add some decoration for flare.

healthy treats, marzipan made with almonds and dates


Yummy healthy treats

Glutenfree Jaffa cakes

These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.

Gluten free Jaffa cakes

I found the maine recipe on this PAGEbut I had to make it a little bit different. It is not so difficuIt to make these cakes, it is just a little time consuming because of the different
ingredients needs some time to settle, for making these you just need some patients.

Continue reading “Glutenfree Jaffa cakes”

Norwegian coffee cream

Ice cream recipe

I do not know if anyone has used this name before, but it is popular to give your dessert and dishes names, so I called this Norwegian creme. A delicious, sinful, rich and creamy chocolate ice cream flavored coffee and aquavit.

This recipe is an ice cream recipe for dairy ice cream that does not crystallize. When flavouring ice cream bare in mind that the more moisture you use the greater the risk is that the ice cream crystallizes.Chocolate and coffe ice cream

vanilla ice cream

1 egg
5 egg yolks
1 cup sugar
the seeds of one vanilla pod

Whip the ingredients to a fluffy mixture

500 ml heavy cream
0.5-1 cup sugar

whip together

Fold the two mixtures (and flavouring) together gently, pour in to an airtight container and freezer for at least 6 hours.

If you make this the morning, freeze and serve as dessert in the afternoon.

Norwegian creme

200 g melted dark chocolate
0.5 dl dark coffee/double shot espresso
0.5 dl aquavit.

Melt the chocolate over a double boiler add coffee and aquavit and stir. this should be like a thick sauce.
Fold the sauce into the ice cream mixture, pour in to an airtight container and freezer for at least 6 hours.

 IYummy Ice cream recipe

Decadent calori rich yummy chocolate and caramel drip cake with buttercream

Drip cake

My boyfriends birthday is coming up Analiza. Can you teach me to make a cake? Of course I can. What kind of cake do you want? I do not know, but he wants caramel flavour. There are so many styles of cake to choose from. She wanted a cake that she could make later   without my help, so we went for a naked drip cake.

This cake is rich and heavy and I mean literally heavy, look at the ingredients and you will see that it weighs a few kilos.

Caramel cake

What do I need for the cake? I thought about it and decided that she needed for three 23 cm/9 inch diameter cake tins was:

12 room temperatured eggs
450 g sugar
450 g flour
1,5 tsp baking powder
melted butter for brushing your cake tin
some flour for dusting your cake tin

Bailys, milk or orange juice to moisten the cake

Grease 3 x deep, 23cm round cake tins and line bases with baking paper.

Sift flours and baking powder together three times to aerate.

Preheat oven to 180C.

Make this in one batch if you have a big enough mixing bowl or make three batches.

Use an electric mixer and beat eggs and sugar in a large bowl on medium-high speed until mixture is thick, pale and tripled in volume.

Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.

Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes or until cakes have shrunk away from the sides slightly and when pricked with a pick it comes out dry.

Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

When cooled cut each cake in two

Drip cake recipe

Chocolate frosting:
1 can condensed milk
200 g butter
300 g dark chocolate
1 egg

In a saucepan over medium heat, melt butter and chocolate and stir in condensed milk. Beat well while heating up the mixture on medium heat. Pull the sauce pan of the heat and let it cool for a bit.

Beat the egg and add to the warm mixture , whisk until the egg is incorporated and re heat the mixture until it gets thick and glossy

Chocolate caramel filling
1 can condensed milk
200 g butter
200 g milk chocolate

In a saucepan over medium heat, melt butter and chocolate and stir in condensed milk. Beat well while heating up the mixture on medium heat. Heat the mixture on medium to high heat and keep stirring until the mixture becomes thick.

Butter cream
500 g room temperatured butter
500 g icing sugar
1,5 tsp vanilla extract
0,5 dl chocolate caramel filling

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.


Add the remaining icing sugar, vanilla extract and the chocolate caramel filling, beat the mixture until creamy and smooth.

Decorating cake

Chocolate covered popping candy
Edible luster
Dark chocolate

M'n ms

Moisten each cake halves with 2-3 tbsp Baileys, milk or juice.

Spread chocolate caramel filling on each halves except the top one, spread the buttercream evenly on each of the cake halves. Stack the cakes on top of each other and coat the cake evenly with the top layer of butter cream. Since this is a naked cake you want a thin layer of buttercream around the cake. Put the cake in the fridge for about 15 minutes before you put the last layer of frosting/chocolate glaze.


Spread the chocolate topping on the chilled cake and let it run down the top edge.

Decorate the cake with decoration you want.

Champorado, filipino rice porridge with chocolate.


Champorado is a sweet chocolate rice porridge made with sweet glutinous rice known as Malagkit among Filipinos and pure cocoa known as Tableya. This porridge can be served hot or cold and is mostly eaten for breakfast, some also enjoy this as mid-afternoon snacks and pared with Tuyo a salted dried fish, this is something I have never tried.

This porridge is a tradition that comes from Mexico, the Philippines got tableya and the mexicans got Tuba a type of palm wine. The Mexican Champorado is made with chocolate and corn, the Filipino is chocolate and sticky rice.

I remember my parents always had a little stock with Tableya when I was growing up, sent to us from my grand parent so I would be able to enjoy filipino treats. I remember it as awful tasting stuff. Tableya is roasted cocoa beans milled and pressed into tablets. Imagine a very young Analiza getting hold of something she was told was chocolate, sneaking away to enjoy the treats in secret, I can tell you that that secret and forbidden moment was not very enjoyable:D

I do not have any Filipino Tableya at hand, but I have other dark chocolate and cocoa powder.


Filipino rice porridge

Serves 3-4

300 g  dark chocolate
2,5 dl glutinous rice (Malagkit)
5 dl water
1 can coconut milk
condensed milk and dark chocolate for garish

Rinse the rice until the water is clear.
Combine the rice with the water and coconut milk and bring to a boil. turn down the heat and let it simmer.
break the chocolate into pieces, add to the milk and rice mixture and stir continuously
Once the glutinous rice is cooked and thick, serve hot in bowls  with condensed milk and shavings of dark chocolate on top.

Orange cup cake

Orange cup cakes

Yummy orange cup cakes in homemade cupcake liners, see DIY HERE

24 regular or12 large cupcakes

250 g butter
2,5 dl sugar
4 eggs
Grated zest of 1 orange pieces
3/4 cup orange juice or squeezed orange juice
1 teaspoons baking powder
5 dl flour

1 extra orange to squeeze on top of the cup cakes.

Icing sugar
Fresh orange juice
Orange zest for garnish
Grated dark chocolate for garish

Preheat oven to 175° C
Cream butter and sugar until it is fluffy, white and creamy.

Add the eggs one by one, mix wellin  between each egg. Add the orange zest and juice.

Sift baking powder and flour into the butter and egg mixture. Mix everything together.

Scoop the batter into your cup cake liners. If you use the liners from the DIY, use two scoops, if you use regular liners use one scoop.

Orange cup cake recipe

Place your tray in the middle of the oven and bake for about 15 minutes. Check if the cup cakes are done by inserting a wooden skewer in one of them, if it comes out clean the cup cakes are done.

Squeezed some orange juice over the cup cake and put them on a rack to cool.

When they are cool top them with a bit of glase made with powdered sugar and a bit of orange juice. Garnish with grated orange peel and grated dark chocolate.



Icelandic coconut cake

A little while ago Hanna went on a trip to Iceland with her high school class, and upon her return she told me about this cake that they had almost everywhere. Al lovely coconut cake topped with chocolate mousse.

After a short explanation I tried to copy the cake. This is my version although not quite the same, but almost and Hanna told me that it was just as delicious.

150 g Extra virgin raw coconut oil

50 ml coconut milk
150 g powdered sugar
230 g desiccated coconut

Heat the coconut oil on low heat and add coconut milk, powdered sugar and stir before you add the coconut.

PS. Just remember to not talk on the phone so you do not risk burning the mixture.
I talked a little to long so it started to caramelized, but luckily not burnt.

Put the mass in a cake tin lined with bakingpaper, tap the mass lightly, put aside and let it set.

Chocolate mousse

200 ml cream
250 g dark chocolate

4 eggs separated

Beat the cream until slightly thick and just whipped and put it in the fridge.

Place the dark chocolate in a heatproof bowl and place it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.

Separate your eggs so you have the whites in one bowl and the yolks in another, beat the yolks gently. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without the egg whites falling out.

Pour the melted chocolate into the lightly beaten yolks and mix well.

Tip in the cooled cream and fold it into the chocolate mixture.

Finish by tipping in the egg whites, then keep folding, from the outside in a figure-of-eight until the mix is smooth and evenly coloured.

Pour the chocolate mousse over the coconut. and let it set in the fridge for at least two hours.

If you have a little extra chocolate, you could melt some and swirl it on top of the mousse.

The cake eaten and approved by the family and The Iceland Tourist.

Minty chocolate truffles

Mint truffles covered in dark chocolate

This recipe yields about. 35 squares of truffles depending on their size and should be made over a period two days, if you have time.

300 g dark chocolate

2.5 dl cream

50 g butter

1-3 tsp peppermint oil

(I find that the taste is very personal and flavorings you can buy are so different, so add the amount you feel is proper)

200 g dark chocolate for coating the truffles

Foil with chocolate print

Day 1:

Heat the cream and butter to a boil and remove the pan from the heat, break the chocolate into pieces and add to the hot mixture. Stir until the chocolate has melted and add flavoring. Pour the truffle into a shallow pan (the truffle should be about 1 cm thick), cover and set it cold overnight.

Day 2:

Cut the truffles into pieces approximately 2×2 cm pieces and freeze for a few hours before you cover them with chocolate.

Heat the chocolate over a double boiler and make sure it is not  more than 40 degrees, remember that chocolate melts at body temperature. If the chocolate is to hot the it gets grainy and quickly discolors. Temper the chocolate so so that it restructures it self and get the proper snap again.

When the chocolate is ready, take a few of the truffles out of the freezer a few at the time and dip them in the melted chocolate. Place a piece of foil with chocolate print and let the chocolate harden, when the chocolate is hard, take the foil off and the print will remain on the pieces.

Keep cool and dry.

Your choice of chocolate is important, the better the chocolate, the better the truffle.

If you have any leftover chocolate add nuts, dried fruits, marshmallows or cereal and make chocolate clusters, use what you have available. Recipe for chocolate clusters go HERE