Key Lime Rum Pie Ice Cream

Happy Fourth of July weekend!  We are squeezing as much into our long weekend as we can.  Fireworks, baseball, pool time, family, good food, ice cream and beverages are on our list.  Fourth of July always makes us think of homemade ice cream. This year is no different, so we share with you our latest cool treat – Key Lime Rum Pie Ice Cream.

We came across this recipe in the July 2021 issue of Southern Living Magazine.  It is based on our basic no churn ice cream recipe that we used in our other ice cream favorites, such as, Kerrygold Ice Cream, Mojito Ice Cream, and Raspberry No-Churn Ice Cream.  We changed the ingredient list slightly and the results are delicious.

To make Key Lime Rum Pie Ice Cream you will need graham crackers, melted butter, granulated sugar, fat free sweetened condensed milk, lime zest, lime juice, dark rum, salt and heavy whipping cream.

First crush the graham crackers, and then stir in melted butter and sugar.  Set aside.

Next you will make the ice cream base by combining the condensed milk, lime zest, lime juice, rum, and salt in a large bowl.  In a chilled bowl, beat the heavy cream until stiff peaks form.  Then fold together the condensed milk mixture with the whipped cream.  Set aside 1-2 tablespoons of the graham cracker mixture. Then fold in the remaining graham cracker mixture into the whipped cream mixture.

Place in a loaf pan and sprinkle with reserved graham crackers.  Place in a freezer for 6 hours.

Key Lime Rum Pie Ice Cream is a enticing departure from usual ice cream options. The lime, rum and graham flavors are a delicious, refreshing combination in this ice cream – a yummy summertime treat. If chocolate and Oreos are you thing, substitute crushed Oreos for the graham crackers – delish!

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Key Lime Rum Pie Ice Cream.

Try Key Lime Rum Pie Ice Cream this Fourth of July and let us know what you think!

Looking for some other fun patriotic recipes to celebrate under the fireworks?  Check out these past posts from The Blind Pig Blog.

Strawberry Raspberry Pie

Red, White and Blue Smash

Strawberry Basil Margarita

Prosecco Summer Dessert

 

 

Mac Daddy Dessert: Peanut Butter Whiskey Oreo Cheesecake

Happy Father’s Day to all. This week I am giving Craig the weekend off since it is Father’s Day! I am focusing on one of our latest discoveries.  If you like chocolate and peanut butter, this is a mac daddy of desserts.  When you mix cream cheese, oreos, peanut butter, caramel and little bit of peanut butter whiskey, you have hit the pinnacle of summer desserts. Right?

We originally found this yummy recipe in an August 2016 issue of Living magazine.  We have been sitting on this gold mine for far too long, and now it’s out of the bag.  This dessert is rich, rich, rich, but don’t be intimidated.  It is incredibly easy to make, so you will not be spending hours in a hot kitchen prepping this for your favorite father figure.

To make this delectable dessert you need: a pie crust, heavy cream, peanut butter, vanilla, cream cheese, sugar, crushed oreos and your favorite peanut butter whiskey. (We used Screwball Peanut Butter Whiskey.)

To start you will need to bake the pie crust.  We used a Pillsbury refrigerated crust.  Next beat together the cream, peanut butter and vanilla until stiff peaks form. Then add in the peanut butter whiskey until well combined.  Add the cream cheese and sugar beating until completely combined.

Fold in some of the crushed Oreos into the cream cheese mixture. Add the mixture to the cooled pie crust. Cover and refrigerate.

Before serving sprinkle with remaining Oreos and drizzle with caramel sauce. Yummy. Yummy.  Yummy!

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete recipe for Peanut Butter Whiskey Oreo Cheesecake.

This dessert was a huge hit in the Blind Pig household.  Due to the rich flavors, we quickly noticed that small slices are best.  Craig liked this dessert so much that it just might take the place of the coveted PBIF Pie that he loves so much. How about making Peanut Butter Oreo Cheesecake for your dad this Father’s Day?

 

The Drink of Summer: Ranch Water

Summer has definitely arrived in Texas.  We hit over 100 degrees yesterday and there is no sign that it will be cooling off before late September.  Each summer we designate a drink of summer and this summer Ranch Water has chosen us. We know that it may seem like we are late to the party.  Ranch Water is not a new drink; it’s been around since the 1960s.  However, this light and refreshing combination of mineral water, lime and tequila create the perfect, simple combination for a summer that has been blazing hot right out of the gate.

There are many choices for over-the-counter Ranch Water, and if that floats your tube, then great for you.  We prefer to make our own, and use some flavor combinations that add some variety to the beverage.

We make our Ranch Water with a few simple ingredients: Blanco tequila, squeeze of fresh lime juice from half a lime, top off with Topo Chico and a lime wheel for garnish (salt on the rim optional). You can throw these ingredients together and belly flopping into the pool in no time.  Not only is Ranch Water simple and refreshing it is about 80 calories per serving, so you don’t need to worry about keeping your body bathing suit ready.

Ranch Water has a low flavor profile and Topo Chico has a variety of flavors, so you can get creative with different flavors and variations in your Ranch Water.  Stick with the original Topo Chico or add more lime flavor with Twist of Lime.  Add a splash of orange juice and top off with an orange or tangerine slice with a Twist of Tangerine. If you like the taste of grapefruit, you can use a Twist of Grapefruit for more sparkling refreshment.  A sprig of mint or a few berries added to the glass make a colorful summer presentation.

Here is a list of some of our drinks of summer in the past.  Try these out or let us know what drinks you think we should add to the list.

Summer of 2017 Skinny Agave Margarita

Summer of 2018 The Paloma

Summer of 2019 Strawberry Basil Margarita

Summer of 2020 Fernet Branca Collins

Summer of 2021  Carpano Botanic Spritz

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Ranch Water and other great recipes.

What is your drink for the summer of 2022?  We would love to hear about it.

 

Hello Summaaa!

Hi friends, we know we have been absent the past few weeks.  We have been busy  with work, family commitments, home projects and more. There are only a finite number of hours in a week and day. To be frank, we just did not have the energy to create a post.  Now that summer is here and things seem to be slowing down a bit, we are hopeful that we can be more consistent with our posting.

This week we are starting off the summer season with a delicious summer dessert that everyone will love – Banana Rum Trifles.  These delicious desserts are easy and fun to serve at your next pool party.  Summer is the perfect time to have a light, refreshing dessert that can be chilling in the fridge as you spend time with your guests.

We adapted this recipe from a recipe that we found in the March 2021 Better Homes and Gardens. To make Banana Rum Trifles you will need the following ingredients: milk, cornstarch, sugar, sweetened condensed milk, heavy cream, vanilla extract, dark rum, Nilla wafers and bananas.

First you place the milk, cornstarch and sugar in a small saucepan. While whisking constantly, bring to a boil over medium heat. (We cooked our mixture about five minutes.) Cook one more minute.  Whisk in condensed milk.  Transfer to a bowl. Cover with plastic wrap and refrigerate a minimum of one hour.

After the milk mixture has set a minimum of an hour in the refrigerator, pour heavy cream into an electric mixer fitted with a whisk attachment.  Beat on low until the cream thickens, then beat on high until stiff peaks form.  Add the milk mixture, vanilla extract and rum. Whisk on medium until well mixed.

Prepare banana slices and grind Nilla wafers in a blender or food processor. In small serving glasses begin layering 1 tablespoon of wafer crumbs, a layer of sliced bananas, 2-3 heaping table spoons of whipped mixture.  Follow with another layer of crumbs, bananas and whipped mixture.  Place a full Nilla wafer and banana slice on top for garnish.  Refrigerate until ready to serve.

To provide an easier way to serve the trifles, we chose to place ours in cocktail glasses for single servings.  Some suggestions could be to serve in stemless wine glasses, martini glasses or small serving bowls.

This dessert was an hit in the Blind Pig household.  The prep was minimal and it was convenient that it could be made hours before we needed to serve it.  Try it out, it just might become your go-to dessert for this summer!

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

 

A Light Dessert for Easter

Happy Easter, friends! Even though Easter is a little late this year, we still can’t believe it is already time for our favorite bunny to hide eggs.  We are keeping Easter low key this year.  Blind Piglet #1 is staying in NYC and hosting her own Easter brunch. (Yes, mama is so very proud!)  She has been consulting with Rhonda all week on the appropriate menu to serve her group of gal pals.  Blind Piglets #2 and #3 are home from college for the weekend.  We love spending time with them.  However, we have noticed that their days start and end a lot later than mom and dad.

This week we are sharing a very easy and light recipe that you can make for your Easter dinner or anytime.  It requires 5 simple ingredients – heavy cream, granulated sugar, chocolate wafer cookies, fresh raspberries, and Chambord raspberry liqueur.  This dessert can be made a day ahead, which is nice to be able to check it off your list early.

To make Raspberry Icebox Cake you first need to make a raspberry puree.  Simply place a pint of raspberries in a small saucepan with 1/4 cup of sugar and 1/2 ounce of Chambord.  Cook on medium heat stirring until the sauce thickens and becomes smooth.  Set aside to cool.  As the puree is cooling, place a mixing bowl in the freezer.  (Trust me.  You want to do this.)

After the puree has cooled, remove the mixing bowl from the freezer.  Add 1/3 cup of granulated sugar and a pint of heavy cream.  Begin mixing until soft peaks form.

After soft peaks have formed, gently fold the raspberry puree into the whipped cream.  Next you are ready to start building your icebox cake.

Place a small amount of whipped cream on the back of 7-8 wafer cookies and secure them to a serving plate. Layer a portion of the whipped cream mixture over the top of the wafers.  Place another layer of wafers over the top of the whipped cream layer.  Continue alternating wafer and whipped cream layers.  Make sure that you end with a whipped cream layer on the top.

Sprinkle the top with more fresh raspberries and place in the freezer for  6-8 hours. Cut into slices when you are ready to serve.  Sit back and enjoy the smiles on your guests faces as they delight in this wonderful dessert.

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

We hope you enjoy this easy dessert as much as we did.  Have a blessed Easter!

 

Springtime Musings

Spring is here and we are enjoying the change in seasons.  You may have noticed that we’ve been a little quiet on the blogging front for a few weeks.  We’ve been out and about and doing springtime things.  We’ve enjoyed some outdoor patios at some of our favorite places, planting flowers and spreading mulch in our own spaces.  So much to do and so much sunshine to enjoy!

Springtime usually means more hot air balloons. This one was feet above our house and clipped the neighbor’s tree.

If you have read our blog for long, you know that we are all about sitting back and enjoying a good patio with a cocktail or two for a little day drinking.

Hanging out in the sunshine with a Fernet Branca Collins. Life is grand.

Here is a flashback and a flash forward.  In our June 2019 post we shared with you our fun trip to Nashville, TN where we were introduced to Hattie’s Hot Chicken.  For those of you who reside in the Dallas area, we have great news!  You too, can enjoy Hattie’s Hot Chicken.  We visited the new location in Deep Ellum one Saturday afternoon.  The chicken was just as delicious.  The Dallas location is much bigger with more seating room than the original in Nashville.  We had plenty of room to sit and enjoy our chicken and the warm afternoon.

Hattie’s Hot Chicken in Nashville, TN

Hattie’s newest location in Dallas, TX.

Here is a refresh on some of our favorite springtime imbibes.  We will be back next week with some new recipes and ideas.

Cucumber Gin Spritz

Tickle Me Pink🐷🐷

Cucumber Gin Spritz

Sparkling Lemonade🐷🐷

Strawberry Mint Spritz 🐷

French 75

Double Thyme🐷🐷🐷

Spiked Summer Lemonade🐷🐷

Saturday in the Park🐷🐷

Savannah Special🐷🐷

Saturday In the Park

 

 

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

Catch a Leprechaun with these Chocolate Chip Mint Brookies

How to catch a Leprechaun: Make these delicious Chocolate Chip Mint Brookies.  Place on a plate. Sit back and watch the leprechauns unable to resist these yummy St. Patrick’s Day treats.

Our recipe this week is a mash up of two great recipes with a little bit of our own twist to bring you these delightful fun brookies.  What is a brookie?  A brookie is just like it sounds – half brownie and half cookie.

To make these treats we used a brownie recipe that we found with another set of brookie directions.  You need to make sure that the brownie dough is thick enough that you can place it on the cookie sheet with the cookie dough without running amuck. This recipe worked well, and we added a little bit of Branca Menta to the brownie recipe to give the brownies a slight minty flavor. The cookie recipe that we used is a favorite cookie recipe in The Blind Pig Blog household. Then we added a bit of green food coloring to get in the Irish spirit for March 17. The result was a match made under a shamrock!

The double flavors of the minty brownie with the chocolate chip cookie is a minty chocolaty goodness in your mouth that is sure to please any leprechaun around!

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for the Chocolate Chip Mint Brookies.

For other great St. Patrick’s Day recipes, check out some of our past posts.

Cucumber Gin Spritz

Mint to Be Irish

Double Thyme

The Thin Mint

Espresso Menta

Fernet Branca Collins

Mint Highball

Golden Mint Crinkles

Menta Truffles

Menty Brownies

Thin Mentas

Choco Menta Shake

Mint Brownie Ice Cream Dessert

Oreo Menta Shake

 

We’re Bananas Over this Bananas Foster Upside-Down Cake

Bananas are one of our favorite fruits.  They pair nicely with so many meals and flavors.  They are easily accessible any time of the year in the grocery store.  Whether you are making bread or banana pudding, let’s face it – bananas are extremely easy to bake with. Therefore, this week we are sharing a recipe that has been in our files for more than a decade. (Wow!)  We don’t know why it has taken us so long to try this recipe out?  Now that we did, we are sure to add this easy, delicious dessert to our usual rotation.

Bananas Foster Upside-Down Cake is not our original recipe, so we cannot take all of the credit. This recipe is closely based on a recipe that we found in the November 2011, edition of Southern Living Magazine.

To start, toast pecans in a single layer for 8 to 10 minutes in a preheated 350 degree oven. The recipe recommends to you make the upside-down cake in a cast iron skillet or a deep round cake pan (at least 2 inches deep).  We did not have a deep cake pan, so we made ours in a deep pie pan.  We chose not to use our skillet, because we thought a smaller, lighter pie pan would be easier to work with.  However, next time we think we will choose to make it in a skillet.  We will explain more below.

Melt butter in the bottom of your pan of choice and then add brown sugar and rum.  Sprinkle the nuts on top and then add slices of bananas in layered concentric circles around the pan.

Mix together the ingredients for the cake portion of the upside-down cake and pour over the bananas and nuts.

The original recipe said to bake the pan for 40-45 minutes.  Typically, because we know our oven, we choose somewhere in between the recommended baking span.  However, at 43 minutes our cake was not baked in the middle. So we added 5 more minutes.  After 5 it still was not done, so we added 5 more minutes.  Perhaps our cake did not bake well in the pie pan and would have cooked more evenly in our skillet?  That is why next time we will try out the skillet.  We will give you a future update!

The recipe also recommends that you bake the cake on a foil lined jelly roll pan inside the oven.  We followed the guidance and were glad.  The cake did run over the edge of the pan a little.  Thankfully we did not have a gooey, carmely mess in the bottom of our oven.

After cooling the cake for ten minutes, flip over onto a cake plate and you are ready to serve!  Delish!!

If you are viewing this post via email, please visit us at www.theblindpig.blog for a complete recipe for Bananas Foster Upside-Down Cake.

We highly recommend this easy and extremely delicious dessert.  It appears rich and impressive and would make a wonderful addition to any social engagement.  Add a little scoop of vanilla ice cream on the side for even more delight for your tastebuds.

Looking for other banana inspired recipes on the blog?  Here are some of our favs.

Bananas Foster Coffee Cake

Zaya Rum Bananas Foster

Chocolate Banana Bread

Banana Bourbon Cobbler

Zaya Banana Bread

 

A Cocktail Fit for Cupid

Happy Valentine’s Day everyone!  What are your plans for the big day or did you already celebrate this weekend?  We are spending our evening in with a nice dinner and, of course, a few delicious cocktails.  Speaking of cocktails, we have an easy Cosmotini cocktail that you can share with your sweetheart.  This cocktail is perfect for Valentine’s Day. The Cosmotini is not sweet, so it pairs nicely with a rich dessert or creamy  chocolate.

Rhonda has been a fan of a Cosmopolitan for years, so when we found this recipe we thought it was a great fit for those who like a Cosmo, but favor a more traditional martini. Because it is based on the traditional martini, it is more alcohol forward than a Cosmo. This one is a sipper!

The Cosmotini is made with vodka, cranberry juice, Carpano Dry vermouth, and lime for garnish.

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

Looking for some other recipes to make sure your Valentine’s Day is sweet?  Checkout some of our past posts that will make Cupid draw back his bow.

Love You More Cookies

Raspberry Red Velvet Cake Balls

Strawberry Prosecco Cake

Espresso Fudge

The Love Triangle

Rose Old Fashioned

Pomegranate Martini

Espresso Martini

 

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

Drinks to Warm Your Heart

Brrr!  Texas experienced our annual frigid ice storm this week.  Fortunately we were informed to prepare for it and avoided many of the bad situations and circumstances we encountered during last year’s snowmageddon debacle.  While we were on our couch snuggled under our comfy throws watching the opening of the winter olympics , we reflected on the warm cocktail posts that we have shared with you through the years.  Here are a few of our favorite warm cocktails that we want to remind you to try.

Fernet Hot Chocolate

This easy recipe is as simple as adding a little fernet to your favorite hot chocolate recipe. Grab that bottle of Fernet out of the cabinet, pour some in your hot chocolate, light the fireplace and relax with a good book.

Gold Medal Coffee

This yummy recipe was shared with you years ago during the 2018 Olympics.  It’s that time again and what can be a better way to watch those lugers go down the side of the mountain than with a warm cup of Gold Medal Coffee in your hands?

Spanish Coffee

We  just recently shared this recipe with you, but it is quickly climbing to the top of one of our favorite warm cocktails.

Fernet Hot Toddy

This is one of Rhonda’s favs especially when she is fighting off a slight cold. The lemon and cinnamon add to the warmth that you enjoy while you are sipping on this tea-based beverage.

Pumpkin Spice Hot Chocolate

Enjoy this hot chocolate with a little rye whiskey and some pumpkin spice flavoring.  It’s savory and delicious.

Menta Hot Chocolate

A cousin to Fernet Hot Chocolate this yummy recipe includes Branca Menta instead of Fernet which gives the hot chocolate a yummy minty flavor.  Think of it as a girl scout cookie in a mug. 🙂

We hope that you are staying warm and enjoying the olympics.  Next week we will be posting a Valentine cocktail that will have you tickled pink!

 

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