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.

 

4th of July and Strawberry Raspberry Pie

Happy Fourth of July, friends!  We hope that you are spending your Fourth with family and friends toasting freedom!  We have a little dessert that we are sharing with you that is not only great for the 4th of July, but an anytime summer dessert.

Strawberry Raspberry Pie is a delicious and easy summer pie that will be the talk of the neighborhood potluck.  It is a made from a basic recipe that includes prepared pie crust, a simple gelatin filling. fresh fruit and Chambord Raspberry Liqueur.  This recipe has minimal steps and won’t have you spending needless time in the kitchen.

Pies made with fresh fruits and berries are light and refreshing during the summer months.  The addition of the raspberry liqueur adds a delicious raspberry flavor with a velvety rich texture to the gelatin filling.

First bake the pie crust according to package directions and cool completely.  Slice fresh strawberries and add to the cooled crust.  We have made this recipe several times.  Most of the time we only add strawberries, but to make the pie look more patriotic, we added in some blue berries this time. Cook the gelatin base in a small saucepan and add to the berries and crust.  Refrigerate for 2–3 hours.  Top with whipped cream or cool whip, and enjoy!

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete recipe for Strawberry Raspberry Pie.

This pie is delicious and looks spectacular!  Give it a try at your next summer gathering.  We know it will be a hit!

 

Celebrate the USA with Raspberry No-Churn Ice Cream

Last night we went to our first outdoor concert in 2 years.  We originally purchased the tickets in 2019 to see Rick Springfield with Chicago, but we only saw Chicago.  We guess Rick stayed in Australia?  Either way, we are had fun getting back to some of our favorite summer past times.  Speaking of favorite summer activities, you know that ice cream is one of things that we enjoy most over summer and this week we have a easy, tasty and fresh ice cream recipe that will be sure to rival the fireworks at your Fourth of July festivities.

This gem of a recipe is from our easy no-churn ice cream recipe base that we shared with you in our Move Our Paciugo… post. Instead of using Irish Cream for the flavor base, we added Chambord Raspberry Liqueur and it was ah-mazing!  Why we didn’t think of this before?  A simple garnish of fresh berries on this silky, smooth ice cream is a simple and delicious dessert for any time of a summer.

This recipe is the perfect recipe for a weekend at the lake or beach.  Not only are there few ingredients, but you can easily enjoy homemade ice cream without the need of an ice cream churn.

The ingredients that you will need are: a can of sweetened condensed milk, vanilla extract, salt, Chambord Raspberry Liqueur, and heavy cream.  Remember, one of the best things about this recipe is that  all you need is a hand held electric mixer and a freezer.

Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream.  It will help the cream peak sooner.

Stir together the  milk, vanilla, salt and Chambord. Set aside.

Place cream in the chilled bowl and beat on medium-high speed for 2 minutes or until peaks form.

Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir.  You don’t want to deflate the whipped cream. Carefully pour the creamy mixture into a glass loaf pan. Place in the freezer for 8 hours.

Top the ice cream with fresh berries when serving and enjoy the fireworks!

Need some other Fourth of July recipes? Check out some of our previous posts.

Red, White and Blue Smash

Strawberry Basil Margarita

Red, White and Peach

Raspberry Margarita

Spiked Watermelon Lemonade

Raspberry Mojito

Boozy Berry Ice Cream

TBPB Cannonball

Espresso Oreo Shake

Tequila Lime Strawberry Ice Cream Pie

Prosecco Summer Dessert

What fun plans do you have for celebrating our nation’s birthday?  We would love to hear about it!

 

Cool Off with a Cucumber Margarita

There is something so refreshing and cooling about the taste of a cucumber.  Is it because we associate it with the popular phrase, “Cool as a cucumber?” Or is it an  ingredient that is often used in summer salads and dishes that we associate a cool factor with cucumbers?  According to Netmeds.com cucumbers are about 95 % water which aid in the “coolness” of the cucumber.  Cucumbers also have other great properties and benefits, such as, hydrating the body, rejuvenating the skin, building strong gums and fresh breath, promoting digestive health, regulating blood pressure and aiding in weight loss. Who knew there were so many benefits to this green, spiky fruit!

We researched different cucumber cocktails and margaritas and decided on a version that follows our winning  skinny agave margarita base.  The cocktail is quick and easy.  The hardest part is juicing the cucumber, but that only takes about  5 minutes.  You can whip this cocktail up quickly and head poolside in no time.

First we juiced half of a cucumber.  We removed the cucumber peel, and place the cucumber in our juicer.  We juiced the cucumber for about 5-7 minutes.  This created some juice and thick pulp.

We filled our shaker with ice, and added tequila, lime juice, agave nectar and cucumber juice and pulp.  We shook the drink vigorously for about 30 seconds, and then poured the beverage into a margarita glass filled with ice.  If you don’t want the seeds from the cucumber in your drink, you can add a small extra step of straining the liquid into your glass. Garnish the drink with cucumber slices and sprig of fresh mint.

Interested in a frozen margarita? Add all ingredients to the blender with a cup of ice and blend to preferred consistency.

If you are viewing this post via email, visit us at www.theblingpig.blog for a complete recipe for the Cucumber Margarita.

Today looks like the perfect day to slurp down one of these yummy cocktails near the pool.

 

Show Dad S’more Love with This Delicious Dessert

The heat is on and summer is in full swing.  Surely you knew a post with ice cream was coming soon.  We love ice cream at The Blind Pig Blog.  Nothing says, “Hello, Summer!” like some yummy ice cream.  However, another thing that makes us think of summer is sitting around a roaring campfire roasting marshmallows and eating s’mores.  Yumm-O! What a better idea than to combine two of summer’s favorite treats into one yummy calorie-filled treat for Dad?  Yes, of course, we will say that we just HAVE to make this dessert for Dad! So in support of dads everywhere, we will sacrifice and share with you the recipe for S’mores Ice Cream Cake.

Like most ice cream cakes, this recipe is not difficult to follow, but you do need to plan a day or two in advance.  This is not something that can just be whipped up at the last minute.  To create this delectable dessert you will need graham crackers (of course), whole toasted almonds, sugar, unsalted butter, vanilla ice cream, fudge sauce,  Caffe’ Borghetti Espresso Liqueur, marshmallow crème, and miniature marshmallows.

To start you will preheat the oven to 350 degrees while you finely grind the graham crackers, toasted almonds and sugar together in a food processor. Add melted butter and process until moist crumbs form. Next press the graham mixture into the bottom and up the sides of a springform pan.  Bake the crust for about 12 minutes.  Cool the crust completely.

After crust is completely cooled, remove ice cream from the freezer and soften.  Spoon a layer of ice cream into the bottom of the crust approximately one inch thick.

You can make your own fudge sauce for the cake or cheat (which is what we did this time).  If you are cheating, empty a jar of Smucker’s Fudge Sauce into a small microwaveable bowl.  Add one ounce of Caffe’ Borghetti Espresso Liqueur to the sauce and heat in the microwave for about 1 minute.  Stir together Caffe’ Borghetti and sauce until smooth.  Spoon half of the fudge sauce over the layer of ice cream.  Place the cake into the freezer for two hours.  After two hours remove the ice cream and soften again. Spoon a layer of softened ice cream on top of the bottom layer of ice cream and fudge.  Add an additional layer of fudge on top of the second layer of ice cream.  Return the cake to the freezer for 12-24 hours. You may want to save some fudge to drizzle over the top of the cake before serving.

Remove cake from freezer.  Spread a thin layer of marshmallow crème over the top of the cake.  Sprinkle the cake with mini marshmallows.  At this point you have two choices in how you would like to proceed. The first choice is to place the cake on a cookie sheet, turn on the broiler in your oven and lightly toast the marshmallows.  However, placing an ice cream cake into a warm oven sounded a little contradictory to us, so we opted for another option.  Option 2 is to use a small kitchen torch to toast the marshmallows.  We lightly toasted the marshmallows with the kitchen torch and it worked perfectly.  We did not have to worry about melting our ice cream cake in the oven and we had yummy toasted marshmallows.  We understand that everyone is not as lucky as Rhonda to have a family who gifts unique kitchen gadgets for Christmas and birthdays, so we wanted you to be informed of the oven option.

The ice cream cake after the layer of marshmallow crème is added.

Rhonda’s handy dandy kitchen torch.

The top of the cake after lightly toasting marshmallows.

After toasting, drizzle remaining fudge over the top of the toasted marshmallows.  Cut into single servings and let your family enjoy the ultimate taste of summer.

If you are viewing this post via email, please visit us at www.theblindpig.blog for a complete recipe for S’mores Ice Cream Cake.

We hope you and your dad or dads love this dessert.  If you want to make this dessert and just think of your dad while you are eating it, that’s okay too! Either way, Happy Father’s Day to all of the great dads out there.  We love you!

 

Kicking Off Summer with a Carpano Botanic Spritz

Happy Memorial Day weekend! Do you have big plans?  We are enjoying spending time with the Piglets.  We are all back together because Piglet #3 graduated from high school last weekend!  Now we are looking forward to taking our masks off and soaking up the summer!  Anyone who is into summer also needs the perfect summer cocktail, so we are sharing one of Rhonda’s favorites the Carpano Botanic Spritz.

If you are a fan of the Aperol Spritz you will love the Carpano Botanic Spritz even more! We have shared other posts with you using Carpano Botanic Bitter, such as, the Carpano Botanic Bitter Fizz , and the Chocolate Negroni.    Carpano Botanic Bitter is a better ingredient choice in your cocktails because it has 10 essential rare botanicals that create its delicious flavor.  It is made with 40 percent less sugar than comparable bitters which makes it less syrupy and sweet.

The Carpano Botanic Spritz is a wonderful patio sipper because it is a light and refreshing cocktail that doesn’t give you the alcohol fog that other cocktails produce. The reddish pink color makes for an appetizing appeal for any occasion.  Of course, anything with a few bubbles added in is perfect, according to our criteria.

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

What are you waiting for?  Find the nearest patio and order or mix up a Carpano Botanic Spritz right now!  Happy Memorial Day weekend.

 

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

Fresh Summer Cocktail

We know that we have been absent for a few weeks.  We’ve had a variety of things going on and haven’t been able to post.  You may know that Piglet #3 is a senior in high school and will be graduating at the end of this week.  We’ve had several special events that pertain to the end of high school and the end of the school year that have diverted our attention from the blog.  Since he’s our last piglet, we know that we can’t get these days back.  Our Blind Pig readers are the best and understand our priorities.

To break our radio silence, we are sharing twist on one of our refreshing cocktails that we posted last summer on Father’s Day weekend.  You may remember the Fernet Branca Collins with its zesty herbal flavor and light lemon fizz.  If you live in the Dallas area, you can get a Fernet Collins at Northern Italia, Billy Can Can and Numero 28.

Our twist is a simple ingredient substitution where you substitute Branca Menta for Fernet Branca.  The Branca Menta Collins is a little sweeter than the original recipe and has a yummy mint flavor.  Both cocktails are delicious and very refreshing. Both are perfect summer sippers.

To mix up this refreshing drink you will need Branca Menta, freshly squeezed lemon juice, simple syrup, and club soda. Pop in a sprig of fresh mint and a slice of lemon for garnish and enjoy!

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

Try out the Branca Menta Collins this week 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.