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!

 

Easter Brunch Ideas to Fill Everyone’s Basket

This weekend is Easter, and we are spending time focusing on our family.  We posted an excellent Easter dessert last week with our yummy carrot cake.  If you are looking for some ideas to make your Easter Brunch special,  don’t forget that we have lots of great recipe ideas for your Easter Brunch on our site.  Here is a quick reminder of a few ideas.

Easter Brunch Foods:

Bananas Foster Coffee Cake: This was a game winner in our house and will be sure to be at yours too!

Christmas Morning Bread: It’s not just for Christmas.  This is an excellent recipe for any brunch.

Chocolate Banana Bread: Some good ideas did come out of COVID quarantine. 🙂

Kerrygold Cinnamon Rolls:  This one takes some effort, but is worth it!

Kerrygold French Toast:  Super delicious and very easy.

Easter Toasts:

Sparkling Lemonade

Orange Basil Spritzer (non-alcoholic)

Fernet Branca Collins

Mint Highball

Blackberry Kiwi Mocktail (nonalcoholic)

Pomegranate Paloma

Double Thyme

Raspberry Mojito

Blood Mary

There are more ideas on our site.  Make sure you take a look around.

 

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

 

Ideas for Your Easter Brunch Every Bunny Will Love

Oh friends!  We have been buuuuusy this week.  It is amazing that we even have time to get this post written and sent off.  Soccer has been ruling our lives this week with games rearranged because of storms, games in the wind, driving back and forth!  But it is Easter weekend and we have several items on The Blind Pig that would be perfect for your holiday breakfast or brunch.

Day DrinkingWe shared this drink with you last week. It is made with Carpano Bianco and grapefruit soda.  It is low in alcohol content and would be a great addition to an Easter brunch.

Cucumber Gin SpritzThis cocktail is also light and would be a refreshing addition to any morning gathering.

Gold Medal Coffee

Of course this would be perfect for the coffee drinkers in your entourage.

Mateo’s Bloody MaryThis easy to make Bloody Mary compliments nicely with bacon and egg dishes.

Rosa SpritzAny spritz is a winner for brunch in our book.

Christmas Morning BreadAlthough we showed you this bread at Christmas, it would make a delicious choice for Easter, as well.

Kerrygold Cinnamon RollsThese rolls are a little time consuming, but well worth the effort.

Kerrygold French ToastYummo!  Enough said.

Wow WafflesWe shared these delightful fluffy waffles with you a few posts back.  Remember, you can also use this recipe for pancakes!

We wish you and your family the best this Easter.  We have some other great posts to share with you in the next few weeks!

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.

Kerrygold Cinnamon Rolls

Kerrygold Cinnamon RollsWhere has March gone?  Do you realize that Easter is next weekend, which also is the start of April?  To help you prep for your Easter brunch or breakfast after sunrise service, we are sharing a delicious cinnamon roll with Kerrygold icing.  You are probably thinking, “Fresh baked cinnamon rolls are quite a chore.”  We are telling you that this recipe if fairly easy and foolproof.

Cinnamon Rolls with Kerrygold Icing

You may have seen our tease on instagram, where we brought in the big gun, Grandma Ruth, to help.  Grandma Ruth is a cinnamon roll baking pro, and she was able to share some helpful tips to making rolls taste great.  We got our recipe from kerrygoldusa.com, and of course changed a few parts here and there.

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First we prepped the dough.  We put our dough hook on our mixer and combined the yeast and warmed milk.  We used a kitchen thermometer to make sure that the milk was a cozy 110 degrees.  We stirred in the sugar and let it sit for about 10 minutes until it was foamy.  (This is when the yeast begins to activate.  Don’t skip this important step.)  We added the eggs and the flour.  Add eggs and especially the flour slowly in order to get them incorporated with the dough.

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Next, gently knead the dough with the mixer.  We had to abandon the mixer fairly quickly at this step.  The dough kept wrapping around the dough hooks and was not kneading well.  We kneaded it within the bowl.  Next, knead in the soften butter in chunks.  You can add more flour if the dough looks sticky.  Ours did not need extra flour.

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We removed the dough from the bowl and gently kneaded it on a lightly floured surface (about 10 times).  Then we rolled the dough into a ball and placed it in a bowl sprayed with cooking spray.  We covered with plastic and a clean kitchen towel.  The dough was placed in a warm area for about 1 1/2 – 2 hours or until it doubled.

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In a small bowl we prepared the filling — brown sugar, cinnamon, and cornstarch.

When the dough doubled in size, we removed it from the bowl.  We divided the dough in half, and gently rolled it out on a floured surface with a rolling pin.  Make sure to roll your dough into a rectangle about the same size as a 9 x 13 baking dish.  Then we spread softened butter over the dough and sprinkled with half of the filling mixture. Starting at the long end, we rolled the dough up into a log.  After rolling,  we cut it in half and then cut the halves into thirds.  The rolls were placed in a 9 x 13 inch baking dish which was sprayed with baking spray.  We repeated the steps with the other half of the dough.

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We covered the baking dish with a clean kitchen towel and placed in a warm area until slightly risen.  We waited about 30 minutes.  The rolls were baked at 375 degrees on the middle rack for about 20-25 minutes.  Make sure not to overcook your rolls or they will be dry and hard.

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While rolls were baking,  we prepared the frosting by combining softened butter, powdered sugar and Kerrygold Irish Cream.  The frosting was beaten with a small electric hand mixer until smooth and fluffy.

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We frostened our rolls when they were slightly warm, so the frosting glazed the top.  You may want to frosten the rolls when completely cooled.

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You  can serve the rolls warm or at room temperature with a mimosa or Hot Chocolate with a Twist.  These rolls will be sure to bring a smile to everyone’s face on Easter morning.

If you are viewing this post in an email format, go to our site to view and print a full version of the recipe.

Thanks for visiting us at The Blind Pig Blog.  We are happy that you stopped by.  Let us know if you serve Kerrygold Cinnamon Rolls for a special breakfast.