For the Love of Peanut Butter

Who loves peanut butter?  Peanut butter is one of our favorite flavors. From peanut butter and jelly sandwiches to a yummy Reese’s Peanut Butter Cup, we can’t get enough. The Blind Pig Blog has incorporated some delicious peanut butter recipes in the past, such as:

24 kt. Cheesecake

Caffe’ Borghetti Peanut Butter Ice Cream Pie

Fondue: Three Ways

Boozy Peanut Butter Blossoms

Butterfinger Bourbon Pie.

This is the first time that we are incorporating our favorite flavor into a yummy cocktail for all of you peanut butter lovers out there: Peanut Butter Caffe’!  This yummy cocktail is perfect for an after dinner drink or served as a dessert.  It is made from two basic ingredients – Caffe’ Borghetti Espresso Liqueur and Screwball Peanut Butter Whiskey.  Shake these two ingredients vigorously over ice and serve.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Peanut Butter Caffe’.

We have ours pictured with our delicious Boozy Peanut Butter Blossoms.  The distinct flavor of peanut butter pairs with a hint of espresso to make a wonderful flavor combination.  This cocktail is delicious on its own or served with a peanut butter sweet treat.  Try it out and let us know what you think!

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

Good Bye Summer…

We have put this post off as long as we possibly can.  We can’t ignore the date on the calendar any longer.  It is September 19, friends, and you know what that means?  It means that summer is racing to an end and fall is quickly approaching.  Fall is a great season, but summer means more sunshine, frolicking at the beach, sunning by the pool and all of the great fresh fruits, berries and ingredients that are in season!  This week we are giving you one more chance to make any of these great summer recipes.  Here is a look back at some of our best!

Raspberry No-Churn Ice Cream

S’more Ice Cream Cake

Cake Batter Rum Ice Cream Bars

Strawberry Raspberry Pie

Blind Pig Mojitos

Borghetti Mudslide

Hatch Chile Paloma

Strawberry Mint Spritz

Which one is still on your list to try?  Try it out and let us know  how it goes.

Thank you summer!  We will see you next year. 🙂

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

 

Strawberry Mint Spritz

Craig is out of town this week at the Aspen Food and Wine Festival, so I am taking up the slack and posting on The Blind Pig Blog while he is having a great time in a beautiful Colorado town.

Since it is 9/11 I am feeling a little patriotic and reflecting on how 20 years can slip by so quickly.  We all have our own connections and memories from that horrible day.  Tattooed on my brain is the residual eeriness of no airplanes in the sky for several days.  I also remember how proud I was to be an American.  Individuals from all walks of life were uniting, flying flags, and saying, “God Bless America!” was heartfelt instead of a saying imprinted on the front of a cheap plaque made in China. Twenty years fly by, but sadly I wish Americans could return to some of the sentiments from two decades ago.

Now that summer is closing out, we have a few more light cocktails to share with you and this one is a perfect light sipper.  Strawberry Mint Spritz is made with vodka, prosecco, lime sparkling water, a little simple syrup, fresh berries and mint.

First place strawberries in the bottom of your cocktail glass, add a few mint leaves and drizzle in the simple syrup.  Muddle these ingredients in the bottom of the glass.  Add vodka, prosecco and top off with lime sparkling water.  It’s delicious, light and perfect for sipping on a late summer or early fall evening.

If you are viewing this post via email, join us at www.theblindpig.blog for a complete recipe for Strawberry Mint Spritz.

This simple cocktail would taste great with any fresh berries or fruit added.  Peaches, blueberries, blackberries, watermelon, cucumbers, cantaloupe,  or oranges could be substituted for the strawberries.  The possibilities are endless!

Today is Craig’s birthday!  If you get a chance wish him a happy one. 🙂

 

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

Spiked Summer Lemonade

Happy Labor Day Weekend!  We know we are posting a little late.  We have been soaking up the last rays of summer and enjoying some free time. We’ve been a little lax on our posting recently.  We know.  Hopefully we will do much better in September than we did in August?

This week we wanted to share with you a great large batch recipe for weekends like this.  We did not create this recipe.  It was one that we ripped from the pages of a magazine years ago and unfortunately we are not sure which one.  We liked the recipe for Spiked Summer Lemonade because most of the ingredients are probably in your kitchen or refrigerator right now.  It is easy, tasty and fresh, and allows you time to concentrate on entertaining guests on your dock or patio instead of behind the bar serving everyone.

We made this recipe for a large gathering we had at our house a couple of weeks ago.  The guests were arriving early so Rhonda was able to only get a few quick photos before she had to go into full hostess mode.  The Spiked Lemonade was a hit, and many guests were surprised to find out that beer was one of the main ingredients.

Spiked Summer Lemonade is made from frozen berries, chilled light beer, lemonade concentrate, vodka and lemon and lime slices for garnish.  First stir together the lemonade concentrate and vodka and chill for a day.  The following day stir in fresh berries and beer.  Then you are ready to serve!  Yep, it’s that easy!

If you are viewing this post via email visit us at www.theblindpig.blog for a complete recipe for Spiked Summer Lemonade.

This is a great beverage for sipping on the dock or next to the pool with friends.  Tryout it out the next time you need a quick large batch recipe.  We know you will be pleased.

 

Disclaimer:  All beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking.  Drink responsibly.

Blind Pig Mojitos

Every summer we love to make a pitcher of yummy mojitos.  We first shared our rum mojito recipe with you in our Zaya Rum Mojito post and last summer we introduced you to an Italian Mojito .  We were looking through our stack of recipes and Rhonda realized that we have never shared our favorite mojito recipe on the blog.

We like Blind Pig Mojitos because a pitcher can be whipped up easily.  Because the recipe calls for tequila over rum, these mojitos are a little lighter than the typical mojito recipes .  Try out this refreshing twist on a summer classic and let us know what you think.

To make the Blind Pig Mojito you will need to make a cup of mint infused simple syrup. For the simple syrup boil a cup of water with 3/4 cups of sugar.  Stir until the sugar is dissolved.  Remove from heat and add in 1 cup of fresh mint sprigs to steep for 2 hours.  Strain the simple syrup and it is ready to use.

Other ingredients that you need for this delightful libation are lemon-lime soft drink, fresh lime juice, blanco tequila, fresh mint sprigs and lime slices for garnish.  If you like to lighten the calorie load, use a diet version of your favorite lemon-lime soda.  You can also make your simple syrup with Stevia for a lo-cal version.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for the Blind Pig Mojito.

Like the mojito vibe for desserts and cocktails? Here are some other mojito inspired recipes on The Blind Pig Blog.

Italian Mojito

Zaya Rum Mojito

Raspberry Mojito

Mojito Ice Cream

The refreshing combo of mint, lime and a little bit of carbonation is the perfect summer potion for chilling on a late summer day or evening.

 

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older.  We do not condone underage drinking.  Drink responsibly.

Borghetti Mudslide

We were first introduced to mudslides on our honeymoon in Ocho Rios, Jamaica at the Sandals Resort.  Since the resort was all inclusive, Craig sucked down mudslides for what seemed like all day long.  Our palettes have changed a bit since those days of soaking up the Caribbean sun on the beach.  We don’t have many mudslides these days.  However, we wanted to remind you of this tasteful treat.  It is an easy delight for guests or a delicious dessert to end a cookout.  The beauty is that you do not need to bake or prep all day long to make this special concoction.

We made our mudslide with our favorite espresso liqueur, Caffe’ Borghetti.  Other ingredients are premium vodka, Irish cream, vanilla ice cream, heavy cream and ice.  We used whipped cream, Hershey’s chocolate syrup and chocolate sprinkles for garnish.

Place all of the ingredients, except garnishes into a blender.  Blend well. Pour into prepared cocktail glass.  We used a large schooner glass.  However, this would also work great in a martini glass or a tall glass beer mug.

Prior to adding the liquid to the serving glass, we drizzled chocolate syrup around the inside rim of the glass to give the drink the sliding mud effect.  You can learn more about garnishing your mudslide in our previous post, “Who Needs Half Price Shakes After 8?”

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for the Borghetti Mudslide.

Go ahead and give the mudslide a try.  Your taste buds will be thankful that you did!

 

Disclaimer:  Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

Hatch Chile Paloma

It’s hatch chile season, people!  There are so many fun things about summer and one of those things is taking advantage of the the fresh fruits and vegetables as they come into their true seasons.  Early summer is great for fresh berries.  Midsummer is a delight for fresh corn, watermelon and peaches! Now we are in that sweet spot of the summer when hatch chiles are in full season.  We capitalized on the hatch chiles back in September 2018 with our Hatch Tequila Chicken recipe, which we highly recommend.  As a matter of fact, we have some marinating in our refrigerator right now! Yummo!

This summer we are introducing you to our hatch chile paloma.  This recipe is based on our usual paloma recipe with just a little spice of fresh hatch chiles.  It’s easy, tasty and fresh!  The addition of the hatch chiles gives the paloma a little extra fire without overpowering the overall flavor of the cocktail.

The ingredients that you need for this spicy little cocktail are: tequila, grapefruit soda (we prefer Q sparkling grapefruit), fresh lime juice and a fresh hatch chile.

Add the lime juice and a couple of small slices of the hatch chile to a shaker and muddle well.  Add tequila and ice and shake for about 20 seconds.  Pour into a serving glass over ice.  Top off with Q sparkling grapefruit.  Add a couple of slices of hatch chile for garnish and enjoy!

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for the Hatch Chile Paloma.

Looking for some other great cocktail recipes for the HOT days of summer?  Here are a few to help you out.

Cucumber Margarita

Jalapeno Popper Margarita

Some Like It Hot- Watermelon Jalapeno Margarita

Seagram’s Spiked Watermelon Lemonade

Seagram’s Sweet Tea Vodka Lemonade

Spiked Honey Watermelon Limeade

Salty Dog

Tequila Watermelon Fizz

 

Disclaimer:  Drinks on this site are meant for adults 21 years of age and older.  We do not condone underage drinking.  Drink responsibly.

One Piggy, Two Piggy, Three!

We are headed off to Colorado for the weekend to visit with family and enjoy the beautiful mountain scenery. Instead of sharing a new recipe with you this week, we wanted to tell you about our new rating system for our recipes on the blog.

Through the four years that we have embarked on this Blind Pig Blog journey, we have collected and developed a large cache of recipes.  Sometimes it can be quite overwhelming to scroll through the list and find exactly what may fit your needs at the time. (We get it.)  Last year we split the recipes into the various categories of: I Can Fix a Drink, Oh Sweet StuffYes Please, Recipes and I Knead It.  We hope that was helpful when you were perusing our site.  Now we are going one snout further by adding in our personal rating system. 

To help our readers find the best Blind Pig Blog recipes in a crunch, we devised a rating system for our curated recipes.  Although we think all of our recipes are pretty great, we acknowledge that some far surpass others.  Our system is based on ease of the recipe, taste and crowd pleasing appeal.

No rating is a recipe that we endorse, but does not stand out.

🐷 = noteworthy recipe

🐷🐷 = Blind Pig favorite

🐷🐷🐷 = Pig out on this recipe

We hope that you enjoy using our new system.  We would love to have your input, as well.  Think we underestimated a recipe? Let us know.  A recipe makes it into your entertaining rotation?  We’d love to hear about it. Check out our recipe pages and see if you agree with our rating system.

 

 

Peach and Blueberry Cobbler

Did you know that cobblers are truly an All-American dessert?  Cobbler originated in the American colonies because the colonists did not have the means to create traditional suet puddings due to lack of suitable ingredients and cooking equipment.  Thus they started making dessert with a fruit based mix with dumplings, biscuits and dough on the top.

We love several different cobblers for the summer months with fresh berries and fruit.  Yummy!  This week we have combined a few of our favorites – peaches, blueberries, an  easy dump cake recipe, and a little bit of rum to create our Peach and Blueberry Cobbler.

To make the Peach and Blueberry Cobbler you will need fresh or frozen peaches (we used frozen), fresh blueberries, light brown sugar, cornstarch, lemon juice, ground cinnamon, a box of yellow cake mix, butter and a little bit of dark rum.

First mix together the brown sugar, corn starch lemon juice, cinnamon and rum.  Add in the peaches and blueberries and coat well.  Pour peach mixture into a lightly greased 9 x 13 baking dish.  Sprinkle the cake mix over the peaches.  Slice butter slices over the top of the cake mix. Bake in a 350 degree oven for about 40 minutes.  Cool before serving.  Serve warm with a scoop of ice cream melting over the top.

This recipe can be made with fresh, frozen or canned peaches.  We prefer fresh or frozen.  Canned peaches are a little too mushy for us.  If you use frozen peaches, you will want to have the peaches thawed before using them in the recipe.

Because you can throw the ingredients together with little or no prep, this recipe is easy and great for last minute entertaining.  It also makes for a great on-the-go recipe.  You can make it at a vacation home or lake house with few ingredients and utensils.  It also travels well if you want to treat a hostess with a homemade dessert.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Peach and Blueberry Cobbler.

Add a scoop of vanilla ice cream to the top of a serving of this warm cobbler, and you have an orchestra of flavors in your hand. This delicious dessert is a treat for all ages.

Try out this dessert for your next gathering and let us know what you think.  For our other cobbler recipe you can check out our Banana Bourbon Cobbler.

 

Yummy Cake Batter Rum Ice Cream Bars

July is national ice cream month. It is fitting that we pay tribute to this delicious, cool treat for a whole month in the summer.  A standing ovation goes out to the original inventor of ice cream.  Some sources give the Chinese credit for inventing our favorite dessert.  Other sources say it was the Romans.  Then there is the debate over who first invented the ice cream cone.  We are partial to the story that it was invented at the 1904 World’s Fair in St. Louis.  Whoever the OG of ice cream is, let’s slow clap it out for making the world a truly better place and touching so many people’s lives!

We came across this interesting recipe for Cake Batter Ice Cream Bars.  We adapted the recipe and Blind Pigged it up a bit.  We thought it was delicious and it is extremely easy.  It takes only minutes to mix the batter and do the prep. Then you put it in the freezer and let the cold air do its magic.

To make the ice cream bars you will need the following ingredients: one box Funfetti cake mix, milk (We used skim.), whipped cream, rainbow sprinkles, rum and ice cream bar molds.

First whip the cream until stiff peaks form.  Whisk together cake mix and milk until smooth.  Add the whipping cream and continue to whisk lightly.  Add rum and mix through.  Divide the mixture into the ice cream bar molds and place in the freezer for six hours or more.

We only had 6 popsicle molds, but we had extra batter.  We poured the batter into cupcake liners in a cupcake pan.  This accidental hack worked really well.  It created fun little ice cream cups that we could snack on easily.

When serving let the bars sit for a few minutes before removing from molds.  It helps to run the molds under luke warm water for a few minutes to start the melting process. Sprinkle the bars with some more sprinkles and enjoy.

The combo of cake batter flavor, sprinkles and the slight flavor of rum makes a delicious combination for the yummy summer treat.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Cake Batter Rum Ice Cream Bars.