24 Kt. Cheesecake

Through the course of the past three years,(yes it has almost been three years since we started our blog) we have tried and concocted many recipes for cocktails, desserts and various food items.  Many of them have been very tasty, and some of them have been better than delicious, but every once in a while we feel like we have struck gold.  The recipe that we are going to share with you this week definitely feels like we have found a major vein of gold running through the hills.  Thus, we aptly named this wonderful find: 24 Kt. Cheesecake.  Once you get a taste of this rich, decadent dessert, it will have you feeling like you are eating like the rich and famous.  Move over Kardashians, we don’t need gold plated toilets.  We’ve got cheesecake!

We shared with you in our March Bonus Post this week, that Grandma Ruth was in town.  You know that great things happen when Grandma Ruth joins Rhonda in the kitchen.  We attribute the great find of this cheesecake to Grandma Ruth’s divine kitchen intervention!  Twenty-Four Karat Cheesecake is a mouthwatering combination of two layers of chocolate cheesecake with a layer of peanut butter cheesecake in the middle surrounded by a chocolate graham cracker crust.

To make this decadent dessert, you will need some basic ingredients: chocolate graham crackers, melted butter, sugar, 2 packages of cream cheese, creamy peanut butter, eggs, semisweet chocolate chips, Kerrygold Irish Cream, vanilla, and a few peanuts for garnish.

For the crust , you will need to finely chop the graham crackers in a food processor or blender.  Mix together with melted butter and 2 tablespoons of sugar.  Press into the bottom and 1 inch up the sides of a spring form pan.

For the peanut butter cheesecake layer, beat together 1 package of softened cream cheese, peanut butter and 1/4 cup of sugar in a bowl.  Lightly beat one egg and fold into the mixture.  Set aside.

For the chocolate cheesecake layers, stir chocolate chips in a saucepan over low heat until melted.  Remove from heat.  Cut remaining package of cream cheese into cubes and stir in to melted chocolate until well combined.  Next add Kerrygold Irish Cream, vanilla and two lightly beaten eggs.

Spread half of the chocolate cheesecake mixture over the graham crust.

Spread the peanut butter cheesecake mixture over the chocolate.

Then follow with a final layer of chocolate cheesecake mixture.

Bake the cheesecake 45 minutes or until top is set.  The outer inches of the top will be slightly puffed and dry.  The center should appear darker and wet.

Remove from oven and cool in the pan on a rack for 15 minutes.  The secret to a great cheesecake is to make sure that it cools very slowly.  You do not want to speed up the cooling process by adding it to the refrigerator.  Some cheesecake recipes suggest you bake your cheesecake in a water bath.  We did not do the water bath for this recipe and we did not have any cracking or over cooling.

After 15 minutes, loosen the pan from the cake by using a small knife around the inside edge of the pan.  Continue to cool for 30 minutes.  Remove the sides of the pan and continue to let cake cool completely.

Cover and chill for 4 hours.  Sprinkle with peanuts.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete downloadable recipe of 24 Kt. Cheesecake.

24 Kt. Cheesecake

24 Kt. Cheesecake

Ingredients

  • 1 1/2 cups of chocolate graham cracker crumbs (18 cracker squares)
  • 1/2 cup melted butter
  • 2 Tbsp. sugar
  • 2 8 oz. packages of cream cheese
  • 1 cup creamy peanut butter
  • 1/4 cup sugar
  • 3 eggs
  • 1 package of semi-sweet chocolate chips (about 1 1/2 cups)
  • 2 ounces of Kerrygold Irish Cream
  • 1/2 tsp. vanilla
  • peanuts for garnish

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine cracker crumbs, melted butter, and 2 tablespoons of sugar. Press into bottom and up sides of spring form pan.
  3. In a bowl beat 1 package of soften cream cheese with electric mixer. Beat in peanut butter, 1/4 cup of sugar and one lightly beaten egg. Set aside.
  4. In a saucepan melt chocolate chips over low heat. Remove from heat. Add package of softened cream cheese cubed until well blended. Fold in 2 lightly beaten eggs.
  5. Spread half the chocolate mixture into pan on the graham crust.
  6. Carefully spread peanut butter mixture over chocolate mixture.
  7. Evenly spread remaining chocolate mixture over the top.
  8. Bake 45 minutes or until top is set when slightly shaken. Remove from oven.
  9. Cool in pan on rack for 15 minutes. Loosen crust from sides of pan and cool for another 30 minutes.
  10. Remove rim of pan from cake and continue to cool completely.
  11. Cover and chill for 4 hours.
  12. Sprinkle with peanuts for garnish.

Here is another helpful tip for serving cheesecake.  You know how you try to cut cheesecake and your knife gets all gunked up and then it destroys the look of your beautiful cheese cake?  So frustrating… right?  We have two words for you… dental floss!  To create smooth professional cuts on your cheesecake use unflavored dental floss.  Pull out a piece of floss long enough to stretch the diameter of your cheesecake with a little extra to comfortably hold on to with each hand.  Press down on the cake and with a gentle sawing motion move the floss back and forth until you feel you have cut through the crust.  Pull the floss out of the bottom of the cake, and repeat making even diameter cuts through the center of the cake.  You will have flawless pieces of cheesecake ready to serve.

If you like peanut butter and chocolate and you like cheesecake, this dessert will not disappoint.  This dessert will definitely make its way to the top of “Desserts to Impress Guests” list at The Blind Pig household.  We would love to have you stop by and have a piece ;).

Happy St. Patrick’s Day to all of you.  We will leave you with an Irish toast:

May you always have a clean shirt, a clear conscience, and enough coins in your pocket to buy a pint!

 

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March Bonus Post: Golden Mint Crinkles Part 2

It’s time for our March Bonus Post!  The sun finally came out in Texas today, so we feel like our spring break is just getting started.  We spent a little bit of time in downtown Dallas enjoying some sunshine in Klyde Warren Park.

Grandma Ruth is in town visiting and you know when Ruth is around great things happen for The Blind Pig Blog.  Need we remind you about last year when we made these delicious Kerrygold Cinnamon Rolls?

This week we have been up to lots of fun mixing and baking, you’ll see some of our great treasures in future posts.  However, for our bonus post we are going to remind you about our Golden Mint Crinkles which were such a huge hit during the holiday baking season.  These delicious treasures are also a big hit for celebrating your Irish heritage — or someone else’s.  Kiss us both. We’re Irish and needed another excuse to share these delicious cookies with you.

 

Saturday in the Park

It’s Spring Break here at The Blind Pig household.  We definitely have Spring Fever, and we are looking forward to a much needed break.  To kick back and relax this week we have an easy, tasty, fresh cocktail to share with you that is as effortless  as a Saturday in the Park.  It is light, refreshing, and the perfect cocktail for a little day drinking on the porch or patio.

To make this refreshing cocktail you will need a few fresh ingredients: fresh squeezed lemon juice, cucumber, strawberries, and basil.  You will also need some rye whiskey, simple syrup, and some diet ginger ale.

To start, muddle a slice of cucumber, a strawberry, and a basil leaf in the bottom of a shaker.

Pour in simple syrup, rye whiskey and fresh squeezed lemon juice. Add ice and  shake for 15 seconds.

Prep a tall thin glass with ice and lemon peel.  Double strain cocktail into serving glass.  Top off with diet ginger ale. (We like to use diet ginger ale to cut down on the calories, and to prevent the drink from tasting too sweet.) Garnish with strawberry and cucumber and pretty paper straw.

Upon taking your first sip, you will notice the initial sweetness of the rye whiskey with the basil and strawberry.  The drink finishes off with a delicious refreshing surprise of the cucumber.  It is like drinking spring from a glass.

If you are viewing this post via email, visit us at www.theblindpig.blog for a full printable recipe of Saturday in the Park.

Saturday in the Park

Saturday in the Park

Ingredients

  • 2 ounces of rye whiskey
  • 1/2 ounce of freshly squeezed lemon juice
  • 1/2 ounce of simple syrup
  • cucumber slices
  • fresh strawberries
  • fresh basil
  • 1 can of diet ginger ale
  • lemon peel for garnish

Instructions

  1. In a shaker, muddle 1 strawberry, 1 cucumber slice and 1 basil leaf.
  2. Add rye whiskey, simple syrup, and lemon juice.
  3. Add ice to shaker and shake 15 seconds.
  4. Double strain into serving glass over ice with mesh strainer.
  5. Fill glass with ice and add lemon peel.
  6. Top off with diet ginger ale.
  7. Garnish with strawberry, cucumber slice and basil leaf.

Sip this drink on a Saturday or on a Monday, Tuesday and Wednesday, we don’t care.  However, do tell us if you tried it and liked it!  Special thanks to our friend Dawnette for the beautiful flowers we used as the backdrop and for tasting with us.  Special thanks to Blind Piglet #2 who helped with some of the photography for this post.

 

Diclaimer:  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.

Bourbon Toffee Cups

We are optimistically looking toward warming weather and Spring.  To get you in the mood for warmer weather, we are featuring a delicious season transitional treat: Bourbon Toffee Cups. We first found this easy recipe years ago on Southern Living Magazine. We twisted it up and bit to make it our own.  We hope it satisfies your taste buds as much as it did ours.

To make this yummy dessert you start with a basic brownie mix.  Mix the brownie mix as usual, and then add in two mashed bananas.  Bake according to package directions.

While the brownies are baking, stir together sugar, corn syrup, butter, salt, and heavy cream in a small saucepan.  Cook over low heat stirring often.  We cooked ours for about 45 minutes. You can see how the color began to change the longer we cooked the mixture.  As the color starts to turn, add bourbon to pudding mixture.

As the color changes to amber, stir in 1 cup of heavy cream and increase the heat to medium.  Cook stirring constantly for about 5 minutes.  The mixture will begin to thicken.  Remove from heat and cool.

Cut the cooled brownies in small cubes.  Layer brownies, toffee pudding  in small jars or dessert bowls.

Beat remaining heavy cream with 1/4 cup of powdered sugar and 2 tablespoons of bourbon in a bowl that has been chilled in a freezer for 30 minutes.  Beat with an electric mixer on high speed until soft peaks form.

Spoon over cups of brownies and pudding.  Sprinkle with Heath or toffee bits.

Bourbon Toffee Cups

Bourbon Toffee Cups

Ingredients

  • 1 package of fudge brownie mix
  • 2 ripe bananas
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup butter
  • 1/4 tsp. salt
  • 1/4 cup bourbon
  • 3 1/2 cups of heavy cream
  • 1/4 cup powdered sugar
  • 2 T bourbon
  • Heath Toffee bits

Instructions

  1. Prepare brownie mix according to package directions. Add mashed bananas to the mix. Bake according to package directions.
  2. Stir together sugar, light corn syrup, butter and salt, and 1 1/4 cups of heavy cream in small saucepan. Cook over low heat, stirring often, for about 45 minutes. Stir in 1/4 cup of bourbon.
  3. Stir in 1 cup of heavy cream and increase heat to medium. Cook stirring constantly for 5 minutes. Remove from heat and cool for 5 minutes.
  4. Cut cooled brownies into small cubes. Layer brownies and toffee mixture in small jars or dessert bowls.
  5. Beat remaining heavy cream with powdered sugar and 2 tablespoons of bourbon until soft peaks form. Top with whipped cream and toffee bits.

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

Bourbon Toffee Cups are so sweet and savory.  It is best to serve them in small portions.  We used small preserve jars and small dessert cups for ours.  It was just the right amount!

The extra cooled sauce can be saved as a topping for ice cream later.  (You know we love an excuse to eat ice cream!)

Try this easy, delicious dessert this week.  You won’t be disappointed that you did!

Posts you might have missed.

When Life Gives You Roses

You Say Tomato… We Say Bloody Mary

Rosa Spritz

Roasted Breckenridge Cherries

Love You More Cookies

 

        

When Life Gives You Roses

Welcome back, Blind Piggers!  How was your President’s Day weekend with mattress sales and Roasted Breckenridge Cherries?  Our weekend was eventful to say the least.  There is always excitement with two teenage boys living at home and festivities with friends.

This week we are closing out our Roses Are Red February Series with an aptly chosen cocktail — The Rose Old Fashioned.  We found this recipe in the Dallas Morning News April 28, 2018 issue.  Instead of sharing it in April, we thought this cocktail  is perfect for a couple of weeks after Valentine’s Day.  Your bouquet of roses is fading by now, but don’t throw those rose petals out! Oh no!  When life gives you roses… make a Rose Old Fashioned.

Yes, this cocktail is made with rose water from your very own roses.  Don’t know how to make rose water? Pish!  It’s easy.  First rinse rose petals from one-two roses.  Place them in a bowl and let them dry out.  This will take about 2-3 days depending on how old your roses are.  When ready take 1/4 cup of dried rose petals and place in a small sauce pan with 1 1/2 cups of water.  Cover and bring to a boil.  Reduce the temperature and simmer until the color of the roses has completely faded. (Enjoy the beautiful rose scent that fills your kitchen.)  Ours simmered for about 45 minutes.  Remove heat, but leave the lid on the saucepan and let it cool completely.  Use a strainer to strain petals from the water.  The water now has a nice rose color.  Store in an airtight container.

Next use the rose water to make Rose Simple Syrup.  You make simple syrup the same as usual, but this time you add a little rose water to the mix.  Place 1 cup of water and 1 cup of sugar with 1/2 teaspoon of rose water in a saucepan.  Heat over low until the sugar is dissolved.  Remove from heat and let cool.  We know what you are thinking, “Making that rose water was a lot of work for 1/2 teaspoon in the simple syrup.”  You couldn’t be more right, but aren’t roses always a little high maintenance?

For the Old Fashioned add 5 dashes of bitters and 2 teaspoons of chilled rose simple syrup into a rocks glass and stir.  Add a block of ice.  Pour two ounces of whiskey over the top and garnish with a swirl of orange peel, a blood orange slice and a rose petal.

Too alcohol forward for you, ladies?  Perhaps this is a way to show your guy some extra appreciation for that bouquet he gave you? Or as we like to say, “We have mixed drinks about feelings.” 🙂

You may be wondering what you should do with all that extra rose water. We learned it has a variety of uses, such as,

  • Soothes skin irritation.
  • Soothes sore throats.
  • Reduces skin redness.
  • Helps prevent and treats infections.
  • Contains antioxidants.
  • Heals cuts, scars, and burns.
  • Enhances mood.
  • Relieves headaches.

But don’t take our word for it. Visit the folks at healthline.com. 

If you are viewing this post via email, check out the Rose Old Fashioned on our website for a downloadable version of the recipe.

Rose Old Fashioned

Rose Old Fashioned

Ingredients

  • 5 dashes of bitters
  • 2 teaspoons of Rose Simple Syrup
  • 2 ounces of whiskey
  • Blood Orange Slice, orange peel,and rose petal for garnish

Instructions

  1. Add bitters and simple syrup to a rocks glass.
  2. Stir.
  3. Place large cube of ice into glass.
  4. Pour whiskey over the ice.
  5. Stir.
  6. Garnish with blood orange slice, orange peel and rose petal.

Posts you may have missed in our February Series, “Roses Are Red.”

You Say Tomato… We Say Bloody Mary

Love You More Cookies

Rosa Spritz

Roasted Breckenridge Cherries

Have a great week!   Next week we will be sharing some great March posts with you.

       

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.

We Cannot Tell A Lie…Roasted Breckenridge Cherries

Did the sweeties in your life like the Love You More Cookies  this week? Or maybe you had a romantic dinner with a little Rosa Spritz?  We are continuing our “Roses are Red” February series this week.  However, we couldn’t pass up the  opportunity for a little presidential, patriotic spin with some Roasted Breckenridge Cherries.

This recipe has been in our files since 2016 when we plucked it from Southern Living Magazine.  The sweetness of the bourbon mixed with the roasted cherries creates a rich tasting divine topping to serve on your favorite ice cream or sponge cake.  Another bonus?  It tastes complicated, but is so quick and easy to make.  Would we lie to you?

The bourbon in Roasted Breckenridge Cherries is Breckenridge Bourbon from a small distillery in Colorado.    This award winning bourbon is aged two to three years. It combines a mixture of vanilla, caramel and oak flavors.  Its sweet fruity flavor enhances the flavors of the roasted cherries for a delicious treat.

In a small baking dish stir together frozen cherries, brown sugar, bourbon and salt.

Roast the cherries about 25 minutes.  The cherries will smell very fragrant. Stir in vanilla and cool.  That’s it! Soo easy.

Serve warm over vanilla ice cream, angel food cake or sponge cake.

You can also give the cherries as a gift by storing in a clean jar for up to 2 weeks.  Cherries can be reheated prior to serving.

If you are viewing this post via email, click on the link for  Roasted Breckenridge  Cherries to view the downloadable recipe.

Roasted Breckenridge Cherries

Roasted Breckenridge Cherries

Ingredients

  • 12 ounce bag of frozen pitted tart red or dark sweet cherries
  • 3 Tbsp. packed light brown sugar
  • 3 Tbsp. Breckenridge Bourbon
  • 1/2 tsp. ground ginger
  • pinch of kosher salt
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 400 degrees.
  2. Stir together cherries, brown sugar, bourbon, ginger and salt in a small baking pan.
  3. Roast about 25 minutes or until cherries have released liquid and cherries smell fragrant.
  4. Stir cherries occasionally.
  5. Remove from oven and stir in vanilla.
  6. Let cool.
  7. Serve over ice cream, sponge cake or angel food cake.
  8. Can be refrigerated for up to 2 weeks.

Tell us the truth. Will you try Roasted Breckenridge Cherries this weekend?  If you do, we’d love to hear about it!

    

Posts you may have missed.

Roses Are Red February Series:

Mateo’s Bloody Mary

Rosa Spritz

Love You More Cookies

February Bonus Post: Love You More Cookies

Happy Valentine’s Day!  It’s time for our February Bonus Post, and this month we are sharing a great treat you can make for the loves of your life.  Love You More Cookies combine the sweet taste of sugar cookies with a the chocolate flavor of Kerrygold Irish  Cream.

It’s a delicious combination that will make anyone you share these cookies with loving the cookies and wanting more!  Don’t take our word for it. Ask any of the 8 teenage boys who were at our house while Rhonda was baking and they will tell you how quickly the cookies disappeared.

To make these cookies we used an old handed down sugar cookie recipe.  This is the same recipe that we use during the holidays to make Christmas cookies.  To enhance the flavor of the cookies we added an ounce of Kerrygold Irish Cream to the mix.  The added Kerrygold  gives the cookies a little extra flavor.  Now that we’ve tweaked our recipe, we are forever changed!

While prepping  our holiday gift baskets, we found this Color Flood Mix at Hobby Lobby.  Rhonda had always wanted to try to make royal icing, so she decided to try this mix.  The Color Flood Mix was very easy to use, and created a professional looking iced cookie. (Some friends thought that we had purchased professional cookies for our goodie basket… just sayin’.)  We used our color flood mix again for our Love You More Cookies enhanced with 1/2 ounce of Kerrygold Irish Cream. Yummo!

If you are viewing this post via email.  Make sure to click on this link, so you can view the post on our blog and download the sugar cookie recipe.

Love You More Cookies

Love You More Cookies

With a little Kerrygold Irish Cream added to the mix these cookies will make anyone feel the love.

Ingredients

  • 1 cup granulated sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 1 cup canola oil
  • 5 1/4 cups flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon butter flavoring
  • 1 ounce Kerrygold Irish Cream

Instructions

  1. Mix all ingredients together with an electric stand mixer.
  2. Chill dough for one hour.
  3. Roll dough and cut cookies.
  4. Bake cookies for about 8 minutes.
  5. Leave on sheet for 2 minutes before removing to cool on parchment paper.
  6. Decorate with royal icing after completely cooled.

Whether you share your love with our special cookies or in another way.  Enjoy Valentine’s Day and spread a little extra cheer in someone’s day.  If you receive roses from your love this week, don’t throw out those roses when they start to fade.  We have a great cocktail recipe you can make with those withered roses!  Stay tuned.

February series:  Roses Are Red…

Rosa Spritz

You Say Tomato… We Say Bloody Mary

The Love Triangle

  

100th Post! Rosa Spritz

Rosa Spritz picThis week’s post is TBPBlog’s 100th Post!  We are celebrating our special post with a continuation of our February series “Roses are Red…”, and a toast of a little bubbly with a delicious rosa twist.

The Rosa Spritz is the perfect cocktail for February.  We’ve had this idea for quite some time, but we wanted to save this cocktail for a special post. With “love in the air” and reaching our 100th post, we thought this was the ideal moment. Want to surprise your sweetheart with a unique cocktail that shows just how much you value her love?  The Rosa Spritz is just what you need.

rosa spritz1

The main ingredient in the Rosa Spritz is Malfy Gin Rosa.  We’ve shared Rosa’s sisters with you in past posts like, A Spritz of Spring, and Jingle Gin Punch.  The Malfy Rosa: Sicilian Pink Grapefruit Gin has a hint of grapefruit flavor with a beautiful blush rose’ color.  The combination of the Malfy Rosa and some bubbling prosecco makes for a beautiful romantic cocktail to serve your sweetheart for Valentine’s Day.

rosa spritz2

Making the Rosa Spritz is so easy.  You need only 1.5 ounces of Malfy Rosa.  Top off with chilled prosecco and garnish with a wedge of grapefruit or a rose petal.

Rosa Spritz

Rosa Spritz

Ingredients

  • 1.5 Ounces Malfy Rosa Gin
  • Chilled Prosecco
  • Slice of grapefruit or rose petal for garnish

Instructions

  1. Pour gin in champagne flute.
  2. Top off with chilled prosecco.
  3. Garnish

When we first started The Blind Pig Blog, we wondered if we could find enough ideas to reach out to our readers each week with a new recipe or idea to share.  Now upon reaching the century mark, it is evident that not only do we have enough ideas, but the more ideas we generate, the more that we uncover.  Thank you for taking the time to reach out, comment, share, recruit other readers, and for all of your support of our tiny corner of the internet!  Cheers!

rosa spritz

   

Disclaimer:  The 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.

 

You Say Tomato… We Say Bloody Mary

bloody mary

Hello friends!  We hope our friends in the North and the Midwest are able to thaw out enough to enjoy today’s post. We would like to take credit for the catchy title, but we borrowed it from Mudpie.  They have the cutest Bloody Mary pitcher! This week is our first post for the month of February and we are kicking off a February series called Roses are Red…  In this series we will be featuring drink and recipe ideas that speak to our “hearts” in some way.

This week we are featuring a drink idea that we have had for awhile, but couldn’t find the right place and time to share it with you.  Now, at first you may think that Bloody Mary’s are not very romantic, but we beg to differ.  Ladies, this is the perfect beverage to make for your honey when you make him breakfast in bread or Valentine’s brunch.  Men, surprise her with breakfast and a nice cocktail to start off her Saturday or Sunday.

bloody mary 2 (2)

We have been fans of  Mateo’s Salsa for the last few years.  Mateo’s Salsa is made near us in Frisco, Texas. It is authentic and fresh tasting salsa, similar to salsa you would have at an authentic Mexican restaurant.  Once you try their salsa, you will never again go back to Pace.  No way!  So one day as Rhonda was shopping at Kroger, she noticed Mateo’s also had Bloody Mary mix.  Knowing the quality of their salsa, we decided to venture out and see what their Bloody Mary mix was like.  We are happy to report that their mix is very spicy, tasty and fresh.  It is perfect for an instant breakfast, brunch or anytime you feel like a Bloody Mary!  Mateo’s Salsa and Bloody Mary mix can be found at Kroger, Costco, Price Chopper, Hy-Vee, and Schnuck’s and many more fine retailers.

bloody mary 2

Here’s how to make this delicious Bloody Mary.  First rim your glass with some salt and pepper rim mix.

bloody mary 1

Next add two ounces of vodka to a glass filled with ice.  Bloody Mary’s are best served cold.

bloody mary 6

Fill the glass with Mateo’s Bloody Mary Mix.

bloody mary 4

Now for the fun part!  The best part about Bloody Mary’s is the garnishes.  In the realm of Bloody Mary’s, the crazier the better.  If you are having guests it is fun to set up a Bloody Mary bar where guests can enhance and garnish their own drinks.  You could even have a garnishing contest!

bloody mary 6 (1)

Here are some suggested garnishes to have on hand: celery stalks, stuffed olives, peppers, cherry tomatoes, bacon, chunks of cheese, pickled asparagus, mini dill pickles, pickled baby corns, pickled asparagus, jalapeno peppers, shrimp,sliders, let your imagination run wild!

bloody mary 7

Are Bloody Mary’s your thing?  Would you prep these for you honey as a Valentine’s Day surprise?  Let us know.  We would love to hear about it!

Make sure to join us next week for our 100th post on The Blind Pig Blog!

  

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.

You Asked, We Answered

We love hearing from our readers through Facebook, Instagram and especially in person.  We have so much fun creating our blog posts and hope that you look forward to receiving them in your inbox each week.  This week we are taking a break from sharing more recipes with you to answer some commonly asked questions about The Blind Pig Blog.

  1.  What do you do with all of the drinks and food that you create for the blog?  That’s an easy answer… we drink and eat them.  Many of the drinks and recipes that we make for the blog have made it into our regular rotation.  We love to share the food we make on the blog with friends and family, so what are you doing next Friday?
  2. Does everything you make contain “The Blind Pig” twist?  No.  We make plenty of food and drinks on a daily basis that do not contain extra libations at all.  In fact, when we are not cooking things up for TBPBlog we try to eat fairly healthy.  Actually, Blind Piglet #2 prefers recipes that we make without a twist.
  3. Do all of the recipes and concoctions you make get featured on TBPBlog? No.  We try all of our recipes out at home before posting.  Many of the recipes we try get tweaked and adjusted before making it to the blog.  Some we try and nix altogether.  Some recipes we prepped, took photos, and then never made it into the queue.  We try to bring you relevant recipes with current trends and if we just don’t feel confident with a recipe, we don’t post it.
  4. Do you get paid to feature certain products on your blog?  Not currently.  Everything that we feature on our blog is because we believe in the quality of the product.  We like to feature products from smaller companies when we can.  When our blog grows up and we get the opportunity to be paid for a feature, we will be sure to be transparent about it with our readers.
  5. How do you decide what you want to blog about?  We think about what kind of entertaining our readers may be planning for in the near future.  If there is an upcoming holiday, we want to give you some ideas to serve your guests.  Throughout the year we are on the lookout for ideas to include in the blog.  Rhonda has a huge file of recipes that she has kept throughout the years.  When we need some inspiration we look through Rhonda’s files.  When we find something that interests us, we play with the recipe and tweak it to make it relevant and current.
  6. What is your favorite ingredient to use in TBPBlog posts?  For Rhonda it is Kerrygold Irish Cream.  The chocolate flavor makes it so easy to add to many dessert recipes, and we have been surprised how easy it is to incorporate into other things.
  7. What is your go-to drink when you are out and about?  Craig hands down loves to drink anything with Fernet Branca or Fernet and Coke.  He orders it everywhere we go.  Rhonda’s go-to drinks are usually a Templeton Rye and Ginger Beer (Maryann or Ginger) or a Correlajeo Skinny Agave Margarita.  It’s just easy to order and most bars are able to make it.
  8. Where is your favorite place to go out and have a drink?  Craig’s favorite place is Sable Kitchen and Bar in downtown Chicago at the Kimpton Hotel.  Rhonda’s favorite place is Village Burger Bar.  They have really good Corralejo Margaritas and I love their sweet potato fries.  Really she just loves anywhere with a great patio and fire pit.
  9. What have been your favorite posts?  Choosing a favorite post is a lot like choosing your favorite child. It’s difficult to pick just one. (Don’t tell, but Blind Piglet #3 is our fav.  Shhhh!) We do have a few favorites, though.  Some of the posts that are special to us are because of things that were going on in the background when we were prepping or taking photos.

Rhonda’s Favs:

  • Corralejo Skinny Agave Margarita:  This was our first official post and some of Rhonda’s girlfriends came over to help us kick off the post.
  • The Watermelon Wars:  Both of these drinks are delicious and it truly was a war between us to decide which recipe was better.
  • Mary Ann or Ginger:  To this day, this is still my go-to drink when out and about.
  • Golden Mint Crinkles:  This cookie recipe was a family favorite to begin with, and we were able to make it even better.
  • Salted Whiskey Caramel Corn:  We had a lot of activity in the house the weekend we made this post.  This post always makes me think of warmth, family, and home.  Not to mention all of the caramel corn was gone within two hours of the photo shoot.
  • Tequila Ceviche: We used this recipe all summer long.  It was so easy, tasty and fresh.
  • There are more, but we don’t want to bore you.

Craig’s favs:

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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.