Espresso Oreo Shake

The Blind Pig household survived snowmaggedon in Texas and now we are looking toward spring break and warmer weather!  What better way to celebrate warmer temperatures and sunshine than with a little ice cream pick-me-up?

Rhonda got the idea for this shake one day while she was sitting at her favorite fast food drink stop… Sonic!  There was an advertisement for a new espresso shake on the kiosk.  Rhonda thought, “I can make an espresso shake for adults that tastes better than that!”  At that point a star was born, she came home and mixed up this easy, but satisfying recipe for an adult espresso shake.

To make this shake you need only a few basic ingredients: vanilla ice cream (our choice — Blue Bell), a little bit of milk, some crumbled Oreos, and some Caffe’ Borghetti espresso liqueur.

Place all of these ingredients into your blender. Blend.  Garnish with some whipped cream and an Oreo cookie.  Delish!

We served ours in small tall serving glasses as a petite dessert. It was just enough to let ourselves indulge a bit without adding on too many calories.  You may want to serve yours in a larger glass.

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete recipe for the Espresso Oreo Shake.

What are you waiting for?  Go grab some Oreos and start making your shake!

 

Caffe’ Toffee Ice Cream

We know what you are thinking.  You saw the title of this post and thought, “Enough with the ice cream!”  We know. We know.  We just couldn’t help ourselves.  The base ice cream recipe that we used for Boozy Berry Ice Cream was so delicious and turned out so well, that we just had to try it with another flavor.  Can we just tell you that once again this ice cream did not disappoint!  Is “Ice Cream Connoisseur” an official job title?  And if it is where do we apply?

This ice cream delicioso is made from the same base that we used a few weeks ago.  However, this time after mixing the base, we added one quarter cup of Caffe’ Borghetti Espresso Liqueur (We know but it’s so versatile!!!) and a half cup of Heath Bits.  Mix those well into the ice cream base after you have frozen the base in your ice cream freezer.  Place in plastic container in the freezer and 2-3 hours later get ready to enjoy!

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

The hint of coffee flavor mixed with the bits of toffee surprise make an excellent pairing for this creamy ice cream.  If you try it out, we would love to hear what you think!

 

Happy Memorial Day with a Toffee Surprise

Although the past couple of months have felt like years, we have finally made it to the unofficial start of Summer.  Congratulations!  Last night The Blind Pig Family watched Blind Piglet #2 graduate from high school in a  semi-graduation made for the era of social distancing.  With some closure on the school year, we are ready to feel the good vibes of summer and social distance ourselves from constantly thinking about COVID.

If you are bringing on those good vibes at the lake or beach this weekend or you are hanging out in your own backyard, we have a delicious and extremely easy dessert you can make.

To make the Toffee Surprise you need only three ingredients: your favorite vanilla ice cream, Heath toffee bits, and Caffe’ Borghetti Espresso Liqueur.  We made our dessert with Blue Bell’s Vanilla Bean ice cream, and you can find the Heath Toffee bits on the baking aisle of your grocery store.  If you can’t find the toffee bits, you improvise by purchasing Heath bars and breaking them into tiny bits.

Place 2-3 scoops of vanilla ice cream into individual serving bowls or glasses.  Sprinkle with the toffee bits.  Don’t be afraid to be generous with the sprinkling!  Finally drizzle Caffe’ Borghetti over the top of the toffee bits and ice cream. Then you are ready to serve!  If you want to make your dessert ahead of time, you can prep the desserts and place in the freezer until ready to serve.  The Borghetti will solidify some, but it still has a great flavor and appeal!

The combo of toffee and coffee make this dessert a super yummy treat!  Try Toffee Surprise this weekend and let us know what you think!

     

Cappuccino Dessert

Are you a coffee lover?  If so we have the perfect dessert to share with you this week.  The Cappuccino Dessert is so easy with the perfect blend of creamy, coffee, and chocolate.  You will love showing off this delicious dessert with family and friends.

The Cappuccino Dessert is another great recipe with Caffe’ Borghetti Espresso Liqueur.  Now you might be saying, “Rhonda and Craig, we already have seen lots of recipes with Caffe’ Borghetti.  Why do you use the same ingredients in most of your drinks and recipes?”  Well… there is a very intentional reason for that! First of all, Caffe’ Borghetti is a great product. If you are like us and like most people, who do not own a full service bar with hundreds of customers each week, you tend to use an ounce or two of a bottle of liquor for a couple of drinks.  Then the bottle sits in your bar area or on your pantry shelf for quite some time before you use it again.  We try to show you multiple uses for various products, so you can see that making a purchase of a bottle of liquor is not just for a beverage or two.  Many liquors are quite versatile and can be used for a variety of recipes.  The more recipes that we share with you to show you how to use products, the more you will be making the most of your purchases.

The Cappuccino Dessert is very easy and is a crowd pleaser!  We (Rhonda) made this dessert to share with our great friends, the Burkes, when invited to their house for dinner.  The ingredients you need for Cappuccino Dessert are: chocolate wafer cookies, melted butter, granulated sugar, egg white, cream cheese, heavy cream, Caffe’ Borghetti Espresso Liqueur, cocoa and chocolate sprinkles.

First you will need to make the crust.  Break the wafer cookies into crumbs.  Mix the crumbs with melted butter, egg white and sugar.  Press the mixture into the bottom of 9 x 9 inch baking pan.  Bake at 325 degrees for about 14 minutes.  Remove from the oven and let cool for approximately 30 minutes.

Next prepare the filling.  Place softened cream cheese and sugar in a mixing bowl.  Beat with an electric mixer on high until creamy.  Beat in half of the cream until stiff peaks form. Dollop half of cream cheese mixture over cooled crust.

Place remaining 1/3 cup of cream in a small microwaveable bowl.  Heat on high for about 20 seconds.  Add cocoa and stir until well dissolved.  Place cocoa cream mixture in freezer for about 10 minutes.  After ten minutes remove from freezer and add Caffe’ Borghetti.  Blend cream mixture into remaining cream cheese mixture.

After mixed, dollop on crust.  Smooth out cream cheese mixture swirling the two flavors of cream cheese mixture together.  Cover and place in the refrigerator for a minimum of 4 hours.  When ready to serve, sprinkle with chocolate shavings or chocolate sprinkles.  Then cut into squares.

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

Are you ready to try it out? Let us know what you think.

Here are other coffee flavored and inspired recipes from our blog that you might like.

Espresso Fudge

Espresso Menta

Espresso Ice Cream

Easy Espresso Cake

Gold Medal Coffee

Borghetti Coke Float

Caffe Borghetti PBIF Pie

Borghetti Brownie Caramel Bites

Borghetti Coke Float

 

 

 

 

 

Borghetti Mochaccino

Hey friends, sorry we are a few days late on our first post for August.  We’ve been busy trying to wrap up the summer and spend time with family from out of town.  We didn’t forget about you, though.  This week we have a super easy, creamy and smooth delish treat that you will be dying to try — Borghetti Mochaccino!

What’s a Mochaccino?  A  mochaccino is typically an espresso shot (double) with a combination of steamed milk and cocoa powder or chocolate milk. Often mochaccinos  have chocolate syrup, whipped cream and added toppings such as cinnamon, nutmeg or chocolate sprinkles.  Our mochaccino recipe is served frozen and best enjoyed with a straw and spoon.

First you need to make the chocolate espresso syrup.  Place sugar, Cafe’ Borghetti and water in a small saucepan and bring to a slow boil.  This takes about 2 minutes. Remove the sauce from the heat and add in chocolate chips and Irish cream (We used Kerrygold) stirring until melted and the syrup is smooth.  Place the syrup in the blender and blend for about 2 minutes.  Set aside to cool.

Meanwhile in a medium bowl beat the heavy cream until stiff peaks form.  Fold in the cooled chocolate mixture.  Pour into 8 ounce glasses or serving bowls. Cover with plastic wrap.  Freeze for 8 hours.  Let sit for 15 minutes prior to serving. Top with chocolate sprinkles when ready to serve.  Yummo!

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

Borghetti Mochaccinos make an elegant dessert for dinner with friends.  The flavor of the espresso liqueur shines through. This dessert is so smooth and creamy, you will fall in love with it immediately.

Try it this weekend and let us know what you think!

   

 

Snowed In?

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Let us just start by saying that we planned this post a few weeks ago.  At that time we had noooo idea that the Midwest would be under a winter storm warning.  Currently there is close to a foot of snow on the ground for many of our Midwest followers.  When we created this recipe and came up with the name, we did not realize that the universe was listening so closely.  We apologize.  However, we are sharing a delicious, chocolaty drink with you that we aptly named  Snowed In.  We felt that reflected the weather in much of the country for this time of year. (Yes, parts of Texas did receive some snow two weeks ago.) It has a little chocolaty goodness, a little bit of coffee and a lot of yum!

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There are three main ingredients in Snowed In: Crystal Head Vodka, Cafe Borghetti, and Kerrygold Irish Cream.  Put them together and shake with a little ice, and presto you have a fabulous cocktail to drink next to the warm fire.

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We used chocolate syrup, semi-sweet chocolate shavings and a few espresso beans for garnish.  We showed you our trick for garnishing with chocolate syrup last year when we made Who Needs Half Price Shakes Before 8?

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We’ve made this tasty little drink a couple of times now, and we think we like it more and more every time we make it.  It would be perfect to serve to guests as a dessert drink.  We would love to hear what you think!

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If you  are viewing this post via email, visit us at http://www.theblindpig.blog for a full printable recipe.

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The next time you are snowed in or not, shake up this cocktail to keep you warm on the inside as you cuddle up next to the fire with your honey.

  

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.