Twisted Mississippi Mud Brownies

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Have you ever had one of those weeks when things should be very easy, but nothing seems to come together?  This week has been a comedy of errors trying to get this post out to you.  For one thing, Rhonda’s computer wifi card went bust, or that is what we think happened.  If you ever think you don’t need the internet, try going without it for awhile.  But we problem solved and prevailed.  Our family motto is, “There is a workaround for everything!” We are happy to share a very twisted recipe with you:  Twisted Mississippi Mud Brownies.

When Rhonda was young, her mother, (aka-Grandma Ruth) always made the most delicious Mississippi Mud Brownies to take to picnics and special occasions at church.  Who doesn’t love all of that chocolately goodness topped off with marshmallows and more chocolate, right?  We found this recipe in Southern Living Magazine’s October 2012 issue originally, but we Blind Pigged it up a little.  We think this week’s treat, just might have perfected the Mississippi Brownie.

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This recipe comes in three basic parts.  You have the brownie base, then a layer of peanut butter yum.  Topped with another layer of brownie and perfected with a layer of marshmallows, chocolate chips, peanuts, and chocolate frosting.  Oh yea!

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What do you need?  Besides an enormous sweet tooth and an appetite for chocolate and peanut butter, you need several ingredients that may already be in your kitchen, like unsweetened chocolate baking squares, butter, granulated sugar, eggs, all-purpose flour, vanilla, peanut butter, light brown sugar, baking powder, mini marshmallows, Kerrygold Irish Cream, mini chocolate chips, lightly salted peanuts, and powdered sugar.  Remember, if you are viewing this post in your email, you can visit www.theblindpig.blog to get a downloadable and printable complete recipe.

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Your first step will be to melt the baking chocolate.  We melted it slowly in a microwaveable bowl in the microwave using short bursts of cooking time.  Once the chocolate is melted, add in 2 ounces of Kerrygold Irish Cream and stir together well. Set aside.

Next beat together softened butter and 2 cups of granulated sugar at medium speed with an electric mixer.  Add eggs one at a time.  Then add in melted chocolate mixture beating until just blended.  Add in one cup of flour and stir in vanilla.  Spread half of the batter in a 13 x 9 inch pan that was sprayed with baking spray.

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Next you will make the peanut butter mixture.  Beat the peanut butter, brown sugar and 1/3 cup of softened butter with 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs one at a time.  Stir together baking powder and remaining flour.  Add flour mixture to peanut butter mixture on low speed until blended.

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Spoon the peanut butter mixture over the bottom layer of brownie mixture.  Top with the remaining brownie mixture and swirl together with a knife.

Bake the brownies at 350 degrees for 45-55 minutes.

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While brownies are baking make the frosting.  Place 1/4 cup of butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream into a small sauce pan.  Turn heat to medium and continue to stir constantly until mixture thickens.  Remove from heat and stir in 2 cups of powdered sugar and 1/2 tsp. of vanilla extract.  You may need to reheat the frosting some when you are ready to drizzle it over the brownies.

Insert wooden pick in the center to check for only a few moist crumbs.  Remove from the oven.

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Sprinkle with marshmallows, peanuts, mini-chocolate chips, and drizzle with frosting.  Let cool completely before cutting.  Then enjoy!

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Twisted Mississippi Mud Brownies

Twisted Mississippi Mud Brownies

Ingredients

  • 2 ounces if Kerrygold Irish Cream
  • 2 ounces of unsweetened chocolate baking squares
  • 1 1/3 cups butter softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups of all-purpose flour
  • 1 teaspoon of vanilla
  • 1/2 cup creamy peanut butter
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 3 cups miniature marshmallows
  • 1/2 cups lightly roasted salted peanuts
  • 1/2 cup mini chocolate chips
  • Chocolate Frosting
  • 1/4 cup butter
  • 3 Tbsp. unsweetened cocoa
  • 3 Tbsp. Kerrygold Irish Cream
  • 2 cups powdered sugar
  • 1/2 tsp. vanilla

Instructions

  1. Preheat oven to 350 degrees. Microwave chocolate in a microwave-safe bowl in short bursts. No more than 30 seconds at a time. Stirring in between until smooth and melted. Add in 2 ounces of Kerrygold Irish Cream and stir until smooth and creamy.
  2. Beat 1 cup softened butter and 2 cups granulated sugar at medium speed with an electric mixer. Add 4 eggs, one at a time, beating until blended. Add melted chocolate until just blended. Add 1 cup flour, beating at low speed until blended. Stir in vanilla. Spread half of batter in a 9 x 13 inch pan sprayed with baking spray.
  3. Beat peanut butter, brown sugar, and remaining butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs one at a time. Beat until just blended. Stir together baking powder and remaining flour. Add flour mixture to peanut butter mixture, beating at low speed.
  4. Spoon peanut butter mixture over brownie mixture in pan. Top with remaining brownie mixture and swirl together with a knife.
  5. Bake at 350 degrees for 45-55 minutes. Check for doneness with a wood pick. The pick should come out with a few moist crumbs.
  6. While the brownies are baking prepare the frosting. Cook 1/4 cup butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream in a saucepan over medium heat. Stir constantly until slightly thickened. Remove from heat and add 2 cups of powdered sugar and 1/2 teaspoon of vanilla extract. Stir until smooth.
  7. Remove brownies from oven and sprinkle marshmallows, peanuts and mini-chocolate chips over the top. Wait for about 5 minutes for chips and marshmallows to slightly melt. Then drizzle with chocolate frosting. Cool completely before cutting and serving.

So what do you think?  Are you ready for a Mississippi-sized sugar rush?

  

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Italian Mojito

italian mojitoHey friends!  We apologize for getting our post ready a little late this week.  It was Blind Piglet #2 and #3’s first week back to school.  We had hockey and soccer practices and soccer games and well, you know the drill.  Watching a soccer game in 100 degree heat can start a craving for a light and refreshing beverage.  Thus we decided to share the Italian Mojito with you.

You may remember our Zaya Mojito that we shared with you during the summer of 2017.  This is still one of our easy favs. However, when you see how simple and refreshing the Italian Mojito is, it may make it to the top of your quick and easy cocktail list.

branca menta

We first introduced you to Brancamenta, the main ingredient in the Mojito, last summer when we featured Who Needs Half Price Shakes After 8?   Brancamenta is an Italian apertivo-digestivo with a distinctive mint flavor.  It is delicious in many beverages and recipes and is the star of the Italian Mojito.

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To make the Italian Mojito you need a few basic ingredients: Brancamenta, Sprite, (We used Sprite Zero to cut down on calories.) a lime and mint leaves.  Place the mint leaves and juice of half of lime in a  shaker and muddle.  Next add ice and  Brancamenta.  Shake vigorously for 15 seconds.  Pour into a glass and top off with Sprite. Garnish with a mint sprig or slice of lime.

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If you are viewing this post via email, visit our site for a downloadable recipe.

Italian Mojito

Yield: 1

Italian Mojito

Ingredients

  • 1 ounce Brancamenta
  • 3 ounces Sprite
  • Juice from 1/2 lime
  • 4 mint leaves

Instructions

  1. Place mint leaves and lime juice in a shaker. Muddle well.
  2. Add ice to shaker.
  3. Pour Brancamenta over ice.
  4. Shake vigorously for 15 seconds.
  5. Pour into glass and top off with Sprite.
  6. Garnish with mint sprig and lime slice.

The Italian Mojito is less sweet than a traditional mojito, while still maintaining that refreshing minty flavor.  If you like a little fizz in your drinks, then you will like the energizing bubbles that the Sprite adds to this cocktail.  Give it a try and let us know what you think.  You may find out that it was mint to be!

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Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Grown Up Berry Lemonade

 

grown up berry lemonadeHow has your week been?  Did you try the Caramel Rye Pie from last week’s post? We finally got some relief from the heat with a few rain showers and temps in the high 80’s.  Alleluia!  This is going to be a quick post this week, because we are moving Blind Piglet #1 back to college this weekend for her senior year. Blind Piglets #2 and #3 return to school next week.  We can’t believe that summer is almost over.

Although summer is winding down, you still have a few weekends left to enjoy the fun and the sun.  This week we share a quick and easy drink recipe with you: Grown Up Berry Lemonade.

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To make Grown Up Berry Lemonade you need a 52 ounce bottle of Minute Maid Lemonade.  We always use the low calorie Minute Maid Lite to save on calories.  Pour the lemonade into a large pitcher or drink dispenser.  Next add two cups of Seagram’s Berry Vodka. Add 1/2 cup of frozen mixed berries.  The frozen berries add to the flavor and help to give the lemonade a berry pink color.  Garnish the lemonade in the pitcher or dispenser with slices of fresh lemon, fresh mint sprigs, and sliced strawberries.  Let the mixture sit for about an hour to allow time for the flavors to infuse.  Add ice to the pitcher or dispenser before serving.  Garnish individual servings with a berry and a mint sprig.

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If you are reading this post via email, visit our website to get the downloadable version of the recipe.

Grown Up Berry Lemonade

Yield: 12

Grown Up Berry Lemonade

Ingredients

  • 6 cups of lemonade
  • 2 cups of Seagram's Berry Vodka
  • 1 cup fresh strawberries
  • 1/2 cup of frozen mixed berries
  • fresh mint sprigs
  • 1 lemon sliced

Instructions

  1. Pour lemonade into pitcher or drink dispenser.
  2. Add Seagram's Berry Vodka.
  3. Stir in 1/2 cup frozen mixed berries.
  4. Add lemons, sliced fresh berries, and some of the mint sprigs to mixture.
  5. Let stand for about 1 hour.
  6. Prior to serving, add ice to pitcher or dispenser.
  7. Garnish individual servings with mint sprig and fresh berries.

This drink is sweet, summery, and refreshing.  It would make a great beverage for a bridal shower or girls summer luncheon.  Try it out this weekend and let us know what you think.

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Are you ready for summer to end?  We have enjoyed the break from the heat, but wish summer could last a few more weeks.

  

Disclaimer:  All beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

 

Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

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Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

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Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

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Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

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The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

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About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

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When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

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If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Caramel Rye Pie

Caramel Rye Pie

Ingredients

  • 1 Pillsbury Pie Crust
  • Whiskey Caramel Sauce
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 1 Tbsp. Templeton Rye Whiskey
  • 1/2 tsp. sea salt
  • 1 Tbsp. butter
  • Filling
  • 3 large egg yolks
  • 6 Tbsp. cornstarch
  • 1 3/4 cups half-and-half
  • 1 1/2 cups packed light brown sugar
  • 3/4 tsp. sea salt
  • 1/4 cup butter
  • 1 Tbsp. Templeton Rye Whiskey
  • 1 tsp. vanilla
  • Topping
  • 3 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Prepare pie crust according to package instructions. Cool completely.
  2. Prepare caramel sauce. Bring granulated sugar and water to a boil in a medium saucepan over high heat. Cook without stirring until mixture is a deep amber color. Remove from heat.
  3. Gradually whisk in cream until smooth. Whisk in whiskey and salt, cool 30 minutes.
  4. Prepare filling. Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl. Set aside.
  5. Stir together brown sugar, salt and remaining 1 1/2 cups half-and-half in a large saucepan. Bring to a boil over medium heat. Remove from heat. Slowly whisk hot brown sugar mixture into egg yolk mixture. Return to mixture to saucepan. Cook over medium heat whisking constantly and making sure to reach all parts of the bottom of the pan. Continue until boiling and whisk for about a minute more.
  6. Remove from heat and whisk in small pieces of butter, whiskey and vanilla.
  7. Cool 30 minutes.
  8. Spoon filling into cooled piecrust.
  9. Chill for about 4 hours until filling is firm and cold.
  10. Prepare the topping. About 1 hour before serving, beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
  11. Spread whipped cream over pie filling. Chill 1 hour.
  12. Drizzle caramel sauce over pie before serving.

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!