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!

 

Treat Yourself with Mint Brownie Ice Cream Dessert

This week you are in for a real treat with Mint Brownie Ice Cream Dessert.  This cool treat combines many of our favs, such as chocolate, mint, and ice cream.  However, we must be honest with you that this dessert had to overcome several obstacles in order to be shared on The Blind Pig Blog.  For starters, Craig and Blind Piglet #1 ate a portion of the Andes Mints before they made it to the top of the dessert as a garnish.  (You may notice that the mints sprinkled on top are a little sparse.) Then there was the problem of the quickly disappearing dessert.  Rhonda wasn’t sure if the dessert was evaporating in the freezer or if a band of gypsies had visited The Blind Pig Household and eaten the dessert over night.  We’ve been through a lot to bring you this recipe, but we shall overcome! 😉

To make this amazing disappearing dessert you will need a brownie mix, 1 package of Andes mints, vanilla ice cream and Brancamenta liqueur.  First mix the brownie mix as directed on the package, and add the Brancamenta into the batter. Then sprinkle chopped Andes mints into the batter and mix well. Next pour the brownie batter into a greased spring form pan and bake at 350 degrees for about 25-30 minutes.  Make sure to check the center of the brownie with a wooden skewer to check that the brownie is done, before removing from the oven.  Let the brownie cool completely.

Remove ice cream from the freezer and soften for about 20 minutes.  Spoon ice cream over brownie and spread evenly.  Sprinkle with remaining chopped mints for garnish. Place in the freezer for about 3 hours or until firm.

When ready to serve, let dessert stand at room temperature for a few minutes.  Remove sides of spring form pan.  Cut into slices and serve. Don’t blink, because this dessert will be gone before you know it!

If you are viewing this post via email, join us at www.theblindpig.blog for a full printable recipe of Mint Brownie Ice Cream Dessert.

The Blind Pig Household loved this dessert!  They even placed Mint Brownie Ice Cream Dessert as a very close second to the Caffe’ Borghetti Peanut Butter Ice Cream Fudge Pie, which is an enviable  compliment to be bestowed on any dessert.  As we were enjoying this dessert, we thought of many delicious variations that can be made with this recipe.  Want a chocolate caramel dessert?  Add a layer of caramel syrup between the brownie and ice cream layer. You could add a layer of fudge topping or sprinkles on top.  Change the ice cream flavor for a fun variation.  Don’t be surprised if you see a version of this recipe on The Blind Pig Blog again.

Enjoy your weekend and let us know if you made Mint Brownie Ice Cream Dessert, we’d love to hear what you think!

 

 

Save Room for Pie Part III: Butterfinger Bourbon Pie

If you’ve been around our blog long enough, you will know that it is no secret that The Blind Pig Household loves pie!!  Usually Rhonda makes Peanut Butter Ice Cream Fudge Pie for Craig for Father’s Day and other special occasions, but this year we broke from tradition and tried another kind of pie: Butterfinger Bourbon Pie.

Butterfinger Bourbon Pie is made with Craig’s favorite candy bars — Butterfingers, chocolate cookie crumb crust, and a frozen whipped filling.  It has all of the characteristics of a winning dessert for our favorite dad!  It is a creamy, rich, sweet that is great for any summertime entertaining.

To make this delicious dessert you will need chocolate cookie crumbs from chocolate wafer cookies. (We have used these chocolate cookie wafers in other recipes on the blog, such as Yum Rum Balls, Cappuccino Dessert and Spirited Chocolate  Orange Bars. Remember to look for them near the sundae toppings in your grocery store.)  You will also need butter, egg white, cream cheese, granulated sugar, heavy cream, corn syrup, Butterfinger candy bars, and your favorite whiskey or bourbon.

First make the pie crust.  You will need to pulse your wafer cookies in a food processor until the wafers are fine crumbs.  Next pulse in your melted butter and egg whites.  Then form into the bottom of a pie pan and bake for about fourteen minutes at 325 degrees.  After baking, remove from oven and cool.

While crust is cooling, use an electric mixer to beat cream cheese, and sugar until smooth.  Set aside.  In a separate bowl, beat cream and corn syrup with an electric mixer until stiff peaks form.  Add bourbon to the whipped cream and beat until well blended. Fold the whipped cream into the cream cheese mixture.

Crush the Butterfinger candy bars.  We usually place our candy bars in the freezer for about 10-15 minutes.  Remove from freezer and pound candy bars while still in the wrapper with a mallet or rolling pin.  Open the wrapper and pour easily into a bowl.

Place half of the Butterfinger crumbs in the cream cheese/whipped cream mixture.  Save the remainder of the crumbs for the pie topping.

Spread the filling into the cooled crust.  Top with the remaining crushed Butterfinger crumbs.

Freeze for 3-4 hours or until firm.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable version of the full recipe for Butterfinger Bourbon Pie.

This delicious dessert is as heavenly as it looks.  Cut pieces small, because it is quite rich and filling. (You can always go back for more!)

If you have a family full of Butterfinger-lovers this dessert will be a crowd pleaser!  Try it this weekend and let us know what you think.

 

The Blind Pig Berry Festival

Fresh vegetables and fruits are one of our favorite parts of summertime blog posts, which is why one our most used tag lines is: Easy, Tasty, Fresh!  As we looked back at past blog posts, we realized some definite patterns in our posts.  One pattern that overwhelmingly stood out to us was how many recipes that we had with berries.

Berries are the best — nature’s candy! Berries complement many cocktail and dessert recipes, so this week we are going to feature some of our past posts that included berries, such as, Strawberry Prosecco Cake or Tequila Strawberry Lime Ice Cream Pie, both of which we have made recently at The Blind Pig household.   Welcome to our Berry Festival by taking a look back with us.  Perhaps this is a good time to try out one of these fabulous recipes that you haven’t tried yet.

Strawberry Prosecco Cake

This dessert requires a little extra effort, but is certainly worth the effort.  The sponge cake is drenched in prosecco and frosted with a whipped cream frosting.  Delish!  It’s the ultimate summer dessert.

Tequila Strawberry Lime Ice Cream Pie

Tequila Strawberry Lime Ice Cream Pie is an easy dessert that will impress family and friends.  The salty pretzel crust pairs nicely with the sweetness of the strawberry ice cream and tequila.

Prosecco Summer Dessert

Prosecco Summer Dessert is such an easy summer dessert, you will wonder why you haven’t made it sooner.  Made with angel food cake, fresh berries, cool whip and vanilla pudding, it is ready for guests in no time.

Raspberry Margarita

The Raspberry Margarita is a great twist on a skinny margarita classic. It is perfect for summertime pool sipping.

Raspberry Mojito

Rum and Prosecco combine in this cocktail to give it a light refreshing taste.

Strawberry Aperol Spritz

A twist on a crowd favorite, the Strawberry Aperol Spritz is a delightful fresh summertime cocktail.

Strawberry Basil Margarita

The bright colors in this cocktail help to create a beautiful patriotic beverage for summer holidays.  The strawberry and basil flavors are a wonderful combination added to a wonderful skinny margarita base.

Blackberry Kiwi Mocktail

Red berries aren’t the only popular berries during the summer, blackberries make great cocktails too!  This mocktail is a huge hit on a hot summer day.

Savannah Special

We’ve featured this whiskey based drink with blackberry simple syrup in many posts before.  It is a summertime hit with a surprisingly light finish.

Grown Up Berry Lemonade

We couldn’t complete this post without suggesting an easy berry lemonade to fix for your picnics and lake trips.  A few simple basic ingredients and you are good to go with some spiked berry lemonade!!

All of these recipes are just the right amount of berry with a bit of summer mixed in. Enjoy them wherever your summer may take you.

We have many new followers joining us each week.  Welcome to The Blind Pig Blog.  We are happy you stopped by.  Let us know what you think. We would love to hear from you.

 

 

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

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

 

 

 

 

 

Sip On This: Espresso Menta

We got a pleasant surprise in Texas yesterday!  It snowed.  We know our friends up North are thinking, “Big deal,” as they roll their eyes, but the people who live south of the Mason Dixon line don’t always get to experience the fluffy white stuff as often as you, so it is quite a newsworthy event.  At The Blind Pig Headquarters we did not get much more than a slight dusting, and to be quite honest, we received more sleet than snow.  However, in Denton, Texas, just a mere 45 minutes west of us, they had enough snow to go sledding and make respectable snowmen.  Of course we had to take full advantage of the opportunity to have snow in our Blind Pig Photos for the week, so make sure to take note.

We would love feedback from our readers, so don’t forget to click on our survey link at the bottom of our post!

This week we are sharing an easy delightful little cocktail called the Espresso Menta.  It has two of our familiar ingredients, Caffe’ Borghetti and Branca Menta.  Yes, we use these ingredients a lot.  We assure you it is for two good reasons.  Reason #1:  Both Borghetti and Branca Menta are excellent liquids.  They are superior to other liquors in their respective categories.  We won’t give you all the details here, but trust us.  Others do not have the same craftsmanship or quality.  Reason #2:  We try to give you multiple recipes that can be made with the same ingredients.  No one wants to purchase a whole bottle of something and only use 1 ounce.  By sharing multiple recipes with the same ingredients, you are able to see the versatility of the ingredients and recipes that we share on TBPB!

The Espresso Menta is a versatile cocktail that can be used as an after dinner drink, a sipping cocktail with appetizers, or even served as a brunch cocktail.  The espresso and mint flavors pair nicely with chocolates and sweets for a dessert cocktail.  The coffee flavor makes it a wonderful brunch beverage, and the combination of the two produce a fantastic cocktail to sip slowly.

The Espresso Menta is made with only 2 ingredients — Caffe’ Borghetti and Branca Menta.  We added a sprig of mint for garnish, because you’ve got to accessorize!! To make the Espresso Menta, place your Branca Menta bottle in the freezer for about an hour to chill.  Next pour 1.5 ounces of Caffe’ Borghetti and 1 ounce of Branca Menta over a cup of ice in a shaker.  Shake until the shaker becomes chilled.  Pour into a small sipping cocktail glass.  Garnish with a sprig of fresh mint.  Sip and enjoy.

The Espresso Menta is a great cocktail to serve when entertaining, because there is little prep. The flavors will have your guests wondering how you found this gem of a cocktail.  You can tell them about us, or maybe you want to keep your source a secret?

We would love to hear from you and get your feedback on what you would like to see on The Blind Pig Blog.  Please take a few minutes to complete this brief survey.  Thanks!

  

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

 

Top Posts of 2019

The holiday haze is almost clearing around The Blind Pig household.  Everyone will be back to school and work next week.  We had such a wonderful holiday season.  In early December we visited Blind Piglet #1 in NYC.

Later in December we were with family and friends in Missouri.  Our niece got married, and we took in a KC Chiefs football game.

We came back home to Dallas and lucked into some tickets to go to the NHL Winter Classic.  No one can ever accuse our family of not making the most out of time off of work and school.

This week we wanted to take a look back at 2019.  We were busy around The Blind Pig Blog, and we are taking some time to reflect on all that we shared with you this past year.  We broke it down into two categories — Your Top Posts and Our Top Posts.  Take a scroll down the page with us as we reminisce.

Your Top Posts for 2019

Savannah Special

This wonderful concoction was dreamed up to celebrate Blind Piglet #1’s graduation from MIZZOU and into the big, big world to seek her fortune. It is a great large batch drink for any spring or summer soiree.

Italian Negroni

We brought this one to you because Negroni’s originated in Italia.  It is almost sacrilegious to create a Negroni without all Italian ingredients.  Enjoy this cocktail the way it was meant to be enjoyed.

Life Is Short Make It Sweet

This yummy Prosecco twist on traditional strawberry shortcake is a showstopper.  It is the perfect spring and summer dessert to serve.

Fall All Over

This yummy autumnal cocktail is simple and refreshing.  It is just right for when the cool Fall days start to hit.

Spiked Pecan Bars

We agree with you that these are delicious!  Every once-in-awhile a recipe really surprises you and we agree that this one hit it out of the park.

Our Top Posts for 2019

Day Drinking

This beverage has become our go-to drink when we just want something light and not too powerful.  We order it often at our local neighborhood restaurant, Spazo’s.

Espresso Ice Cream

How could we have a top ten list without a minimum of one ice cream recipe?  This ice cream is as smooth to make as it is to taste.

Reverse Manhattan

Just like the Italian Negroni we featured above, the Reverse Manhattan is a great way to experience a classic cocktail with a different twist.

Easy Espresso Cake

We sure featured a lot of espresso recipes on TBPB this year.  We don’t see that slowing down anytime soon. (Hint, hint) This cake is a winner no matter where you take it or who you serve it to.

The Moon Walk

Our history buff family could not let this opportunity slide without one more nod to the lunar landing.  Besides, it is a great cocktail too!

Stick around to see what great recipes and posts 2020 will bring!

 

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

Dessert Ready in a Prosecco

This week I am pulling back the curtain on this post.  It is going to be solely authored by me, Rhonda.  No “we” or “us” as I narrate this post.  I am just going to own it and go for it on my own.  Don’t worry, Craig will be back next week. 😉

With that direct candor out of the way, I am excited to share an oldie that has been twisted up a bit —  Prosecco Summer Dessert.  This dessert has been around for awhile.  I am not going to lie.  It is close to the perfect dessert for late summer.  During these hot, hot days of summer, who wants to turn on the oven to prepare a dessert?  Not me!  The good news is that with this tasty gem, you don’t have to add any extra heat to your house.  In fact, this recipe is so easy that my 16 and 17-year-old sons could make it!

This dessert is a faithful go-to when headed to a potluck or special occasion.  In fact, earlier this summer I took this dessert to a gathering that also had Nothin’ Bundt Cakes.  Many of us cannot resist choosing those cute, yummy bundtinis when passing through the food line.  However, I must profess that at the end of the dinner my serving bowl was EMPTY and there were still some bundt cakes left.  How is that for a crowd pleaser?

To make this dessert you need only a few simple ingredients: fresh strawberries, angel food cake (I purchase mine from the store), a box of instant vanilla pudding, a container of cool whip, milk and a mini-bottle of prosecco.  You can also add other fresh fruit, such as, blueberries, blackberries or kiwi.

This dessert can and usually is made sans the prosecco.  I got the idea for adding prosecco to this recipe when I made Strawberry Prosecco Cake this spring.  The cake soaks up the prosecco and adds to the overall yumminess factor.

First, cut the angel food cake into bite size cubes.  Slice your strawberries and other fruit.  Set aside.  Make the package of vanilla pudding according to directions.  Blend the container of cool whip into the vanilla pudding.

For this recipe I purchased a small bottle of prosecco.  These little bottles come in very handy.  As you know I have quite an affinity for Aperol Spritzes, but I don’t want to open a full bottle of prosecco each time.  These small bottles are perfect to keep on hand for recipes, such as this.

Place a layer of angel food cake in a large glass serving bowl or trifle bowl.  Pour a small amount of prosecco over the layer of cake.  Top the cake layer with strawberries and other fruit.  Pour a layer of the vanilla pudding mixture over the cake and berries.  Continue layering the ingredients for 2-3 layers.  Garnish the top with fresh berries.  Place in a refrigerator until ready to serve.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete printable recipe of Prosecco Summer Dessert.

Try out this easy, tasty, fresh recipe.  I am sure that it will quickly become one of your hosting secrets!

 

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!