Midnight Spice

We have almost made it to the end of 2017!  Was this an unusual year for you?  It was for us, so we are looking forward to counting down and moving toward 2018 with optimism and hope!  We will definitely toast to that!

Do you remember when we told you that we had brunch at Whiskey Cake a couple of weeks ago?  We sat at the bar and watched the bartenders do their thing.  One drink that was a popular order for brunch was the drink that we are sharing with you today.  Of course we added our own flair to it and changed an ingredient or two.  The Midnight Spice is easy to make and easy to drink.

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One ingredient in Midnight Spice is Frangelico.  Frangelico is an Italian Hazelnut liqueur that we have not mentioned on The Blind Pig Blog.  The liqueur has low alcohol content (20%), and produces a smooth hazelnut texture.  The bottle is made to look like an Italian monk. (Cute, right?)  You may have seen it on the back bar of one of your favorite establishments.

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There are only 3 simple ingredients needed for Midnight Spice: Frangelico, Kerrygold Irish Cream and simple syrup. We also added some cinnamon for a garnish.

You will need to make the simple syrup ahead of time.  We have directions for making simple syrup here.

Place 1 1/2 ounces of Kerrygold Irish Cream, 1 ounce of Frangelico, and 1/2 ounce of simple syrup.  Place in a shaker over ice.  Shake for 30 seconds.  Strain.  Pour in serving glass and top with freshly grated cinnamon for garnish.

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This drink is not too alcohol forward and makes for an excellent beverage late at night or early in the day.  Whether you are celebrating NYE with a large group of friends or a quiet night in with your sweetie, this drink will not disappoint.  It makes for a delicious nightcap or a lovely beverage for a brunch.

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We feel blessed that you have joined us on our blog, and we would love to hear from you in 2018. There are many more ideas and recipes we want to share with you. If you are ringing in the new year, be safe and don’t drink and drive.  Cheers to you and yours for a prosperous 2018!



Merry Everything!

The Christmas season is upon us and our household is in full force.  It is amazing to us how much time Christmas takes –buying gifts, wrapping gifts, baking and making goody baskets and so much more!  We love every bit of it, but we are finding that there are so many things we still would like to do and Christmas Eve is only two days away!

One thing that we have been up to lately is planning for our New Year’s Eve Party.  We know. We know.  You can’t skip right over Christmas and go to New Year’s, but we do need to plan ahead.  We want to give you a little sneak peek of what we have in mind.

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We are working on Pineapple Infused Vodka.  This is the first time that we have infused vodka of on our own.  We talked with a few experts and it sounded easy, so what can go wrong?

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For our infused vodka we used Seagram’s Extra Smooth Vodka and fresh pineapple.  We have a large container, so we used about 2 and 1/4 liters of vodka and 2 fresh pineapples.  First chop up the pineapples and place them in the container.  Next pour in the vodka until the container is nearly full.  Wait for 2 weeks.  Yes, it is that simple!  Easy. Fresh. Tasty.

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Craig did notice that after the first day we were losing some of the liquid to angel’s share.  Angel’s share is distiller speak for evaporation.  Distillers of years past noticed that their alcohol was disappearing within the bottles and kegs. They came up with the term angel’s share to say that the angels must have taken a drink when no one was looking. In order to combat the angel’s share, Craig sealed up our container with a little extra packing tape.

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Weeks passed as we made final preparations for our NYE party, we taste tested our concoction that had been infusing for two weeks.  It was quite strong and not very sweet.  We made a few adjustments by adding a cup of sugar.  Kool aid has a cup of sugar and it tastes great, right?  The liquid was still a little overpowering, but easier to drink.  Over the next few days we tasted it again and again.  We will say that it did get much better with age. It turned out to be quite a satisfying drink with a hint of pineapple sweetness.  Yummo!

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Here are a few tips if you are going to try this:

  • Think ahead!  As we stated above, you need to prep this at least two weeks in advance.  Ours needed more than two weeks to get to its prime.
  • Taste test it a day or two before your social event.  You want to have time to make some adjustments.
  • Make sure the fruit you are infusing is ripe and sweet. We think our pineapple may have been a little green, which caused our infusion not to be the sweetest it could be.

Now that we have tried this once, we would like to try it again with another fruit.  We will keep you posted!

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From our family to yours we wish each of you a grace filled Christmas.  Hug the ones you love and cherish your time together!


Berry and Bright: Cranberry Rum Slush

Hi friends! We have been busy getting ready for Christmas and keeping up with our kids’ sports.  Our daughter is home from college and our house feels like grand central station, but we wouldn’t change a thing. We managed to squeeze in a fun brunch at Whiskey Cake on Sunday.  We sat at the bar and watched the bartenders make drinks.  We are easily entertained.

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Today we want to share a drink with you that we adapted from our cookbook, For Goodness Taste by the Junior League of Rochester. This is the same cookbook that we found the recipe for PBIF Pie, so you know this is going to be good!

The Cranberry Rum Slush is a great beverage to serve for a holiday get together or on Christmas Eve.  It might seem weird that we are recommending a slush drink for a winter holiday.  The flavor of the rum gives this sweet drink a warm finish, and the color makes for a festive appearance.

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The ingredient list is very simple.  You will need a can of frozen cranberry juice concentrate, rum, Rose’s lime juice, and fresh lime juice.  We had never purchased Rose’s lime juice before, but we easily found it at Kroger on the wine aisle near the Grenadine.  The original recipe also called for adding a little bit of sugar, but we think the drink is plenty sweet without it.  If you don’t like drinks that are too sweet or if you are just watching your calorie intake, you may be able to forgo Rose’s lime juice which is a lime flavored sweetener.  We find that when you use a high quality rum, such as Zaya Rum,  that you don’t need added sugars.

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Cranberry Rum Slush

  • 1 can twelve ounces of frozen cranberry juice concentrate
  • 6 ounces of Zaya Rum
  • 1 ounce Rose’s lime juice
  • 1 ounce fresh lime juice

Put all ingredients in a blender and blend until very smooth.  Add ice and blend to a slush.

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We hope that you will enjoy serving this festive drink at your holiday gatherings.  We have more beverage and gift ideas that we want to share with you before the holidays.  You may be seeing some extra posts in your mailbox this week.  Enjoy your last week to shop before Christmas!



It’s Beginning to Look Like Christmas

Hello friends,  did you enjoy some Kerrygold French Toast for breakfast this weekend?  Our family had a busy weekend.  One half of the family went South for an out-of-town hockey tournament and the other half went North to move our daughter’s stuff out of her sorority house.  Although we were busy doing other things we still managed to put some finishing touches on our Christmas mantel and make some yummy treats!

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Along with holiday decorations, our family loves to bake and entertain during the holiday season.  Rhonda likes to try out new baking recipes and Craig likes to be the official taste-tester.  This week’s treat is an old recipe that Rhonda got from her friend, Kim, years ago when baking holiday treats — Menta Truffles.  These truffles are so easy and taste sooo good, that they have stayed a family holiday staple for years — with a few tweaks here and there, of course.  Rhonda always makes these and places a few into our holiday goody bags that she shares with friends and family.

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When you see how easy these are, you will shout, “Get out!”  There are only 4 easy ingredients that you need.

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First melt the chocolate chips.  We usually melt them in the microwave in 45-30 second bursts. Don’t overcook or you will have to start from the beginning.

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When the chocolate chips have melted to a nice consistency, add a tub of chocolate frosting.  With both the chocolate chips and the frosting, choose whichever you like best.  Our family prefers milk chocolate, so that is what we usually use.  However, we have made it with semi-sweet before and it also tastes nice.

After mixing the frosting into the melted chips, add 1/4 cup of liqueur to the mix and incorporate fully. We used Branca Menta so our truffles will have a nice minty taste.  You can also use Kerrygold Irish Cream for a double chocolate taste or try Caffe Borghetti which gives the truffles a coffee flavor. Yummy!

Now, chill the dough for 1-2 hours. This is a very important step.  If you don’t chill the dough, it is nearly impossible to do the next step.

After chilling for 1-2 hours, scoop out about 1 spoonful of dough and roll into balls. (No snickering!)

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Melt the almond bark using the same method that you used for the chips.  We melt half of the almond bark at a time.  It is easier to work with when it’s freshly melted.  Place about 2 balls into the melted bark and coat evenly.  Scoop out with a fork and let excess bark drip into the bowl.  Place on parchment or wax paper and let harden.  You can add extra sprinkles or crushed peppermints to the top for garnish.  An alternative to dipping in almond bark, is to roll the truffles in cocoa, crushed nuts, or coconut.

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Menta Truffles

  • 1 can chocolate frosting
  • 1 package chocolate chips
  • 1/4 Branca Menta Liqueur
  • 1 package of almond bark

Melt chips.  Add frosting and liqueur.  Chill for 1-2 hours.  Roll into balls. Roll in cocoa, nuts, or coconut or cover in melted almond bark.

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Can you believe how easy this recipe is?  It is a huge hit in holiday baskets or served on holiday dessert trays. Let us know if you try it out!


We’d Like to Propose a Toast!

Hey friends, so how is your holiday shopping going?  We haven’t really started yet, although Rhonda finally got our Christmas cards in the mail.  We are moving down that holiday checklist, which brings us to talk about holiday traditions.  What traditions do you hold dear during the holidays? We told you last week about how we like to drive around and look at lights and then end the night with some yummy hot chocolate.  Craig’s family always woke up early on Christmas morning to unwrap presents. Rhonda’s family attended midnight mass, so Santa always magically came while we were at mass.  We found our presents under the tree after getting home around 1:30 am.  We would oohhh and aaahhh and then sleep in on Christmas morning.  Funny how that happened, right?

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This week we are sharing an easy, tasty and fresh recipe for you to serve for breakfast Christmas morning or if you have holiday guests staying at your house.  This recipe is tastes complicated and delicious.  Whether you are trying to impress houseguests or just want to make a special breakfast for your honey, it is sure to delight.  The best thing is that it is soooo easy! You will feel a little guilty when your loved ones keep bragging about the delicious breakfast they had.

Rhonda found this recipe on the kerrygold usa site.    We know.  We know.  Another Kerrygold recipe?  It is just so hard to resist, because Kerrygold Irish Cream goes well with so many things!

You make this recipe much like most French toast recipes. The big difference is a tablespoon of Kerrygold in the egg mixture that the bread is soaked in and a Kerrygold sauce that you drizzle over the top when serving.

To start you will preheat your skillet over medium heat and add butter.  Of course we added Kerrygold butter, because once we started using it for baking and cooking none of the other butters can compare.

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Do you have a cast iron skillet?  We love ours.  Rhonda requested it for Christmas a couple of years ago.  We know it is not very romantic, but it has been one of her favorite gifts ever.  Yes, ever!  It is so easy to use when cooking and it helps food cook very evenly.

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While melting the butter, whisk together milk, eggs, sugar and Kerrygold.  Dunk each bread slice into the mixture for about 5 seconds and then place in the skillet.  We used some French bread that we had on hand.  The thicker the slice the more decadent your French toast will taste and look.

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Cook each slice of bread for about 3-4 minutes and until golden brown on each side.

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You can make the sauce while the toast is cooking.  Whisk together Kerrygold, powdered sugar and cornstarch.  That’s it.

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Serve your toast with a pat of Kerrygold butter on the top and drizzle the sauce. So easy!  Right?  Now do you see why you will blush when friends and family are bragging on your delicious breakfast or brunch Christmas morning?  You will make it all look so easy.

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Kerrygold French Toast

  • 2 tablespoons Kerrygold Unsalted Butter,  plus extra for serving
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1 tablespoon Kerrygold Irish Cream Liqueur
  • 4 1″-thick slices french bread

Preheat large skillet over medium heat and add butter.  

Whisk together milk. eggs, sugar and Kerrygold.  Dunk each bread slice in mixture for about 5 second per side and place in skillet.  Cook each slice for about 3-4 minutes or until golden brown on each side.

Irish Cream Sauce

  • 1/4 cup Kerrygold Irish Cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon cornstarch

Whisk together until smooth.

Serve with two slices of French toast topped with a pat of butter and drizzled with sauce.

We hope you will try our French toast recipe.  Perhaps it will be a new tradition for your Christmas morning like waking up in new PJ’s or unwrapping loads of presents at the crack of dawn.  We can’t wait to share more holiday ideas with you next week!