Borghetti Mudslide

We were first introduced to mudslides on our honeymoon in Ocho Rios, Jamaica at the Sandals Resort.  Since the resort was all inclusive, Craig sucked down mudslides for what seemed like all day long.  Our palettes have changed a bit since those days of soaking up the Caribbean sun on the beach.  We don’t have many mudslides these days.  However, we wanted to remind you of this tasteful treat.  It is an easy delight for guests or a delicious dessert to end a cookout.  The beauty is that you do not need to bake or prep all day long to make this special concoction.

We made our mudslide with our favorite espresso liqueur, Caffe’ Borghetti.  Other ingredients are premium vodka, Irish cream, vanilla ice cream, heavy cream and ice.  We used whipped cream, Hershey’s chocolate syrup and chocolate sprinkles for garnish.

Place all of the ingredients, except garnishes into a blender.  Blend well. Pour into prepared cocktail glass.  We used a large schooner glass.  However, this would also work great in a martini glass or a tall glass beer mug.

Prior to adding the liquid to the serving glass, we drizzled chocolate syrup around the inside rim of the glass to give the drink the sliding mud effect.  You can learn more about garnishing your mudslide in our previous post, “Who Needs Half Price Shakes After 8?”

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

Go ahead and give the mudslide a try.  Your taste buds will be thankful that you did!

 

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

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.

 

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!

 

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!

 

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!

 

A Look Back At Summer

This post is very difficult for us to write.  We start celebrating summer around Cinco de Mayo in The Blind Pig house, and we enjoy every stinking hot, muggy minute of it.  What can we say?  We are summer people.  We like backyard barbecues, sipping cute cocktails with little umbrellas, taking a dip in the pool and the smell of sunscreen.  As we bid Summer farewell, we thought we would rewind and replay the tape of some of our summer recipes and the memories we shared with you this summer.  Let’s take a look shall we?

We kicked off our summer season with Cinco de Mayo and the Raspberry Margarita.

Then we celebrated Memorial Day with the Toffee Surprise.

We had so much fun sitting by the pool with the Just Peachy Popsicle.

June was enjoyable relaxing on the deck with the Mint Highball and our unofficial drink of summer the Fernet Branca Collins.  Craig even traveled with the recipe on a piece of paper and ordered it when we dined al fresco at restaurants around Big D.

 

Who can forget the surprise pie hit of the summer? Butterfinger Bourbon Pie! It melted our hearts almost as much as the summer heat was melting us.

July was a firecracker with the Red, White and Blue Smash and some flower power with the Hibiscus Spritz.

August was in full bloom with the Hibiscus Mule and Hibiscus Margarita.

The Mint Brownie Ice Cream Dessert made a spectacular summer splash.

You can’t forget about keeping our cool with the two amazing ice creams of 2020–  Boozy Berry Ice Cream and Caffe’ Toffee Ice Cream.

If you missed out on one of these amazing treats this summer, don’t worry.  You still have time to try them out.   Summer 2020 was a delicious and “unprecedented” summer. We can’t wait to see what the fall will bring.

Before we sign off, we can’t resist raising our glasses to the Dallas Stars!  They pulled off a win against the Colorado Avalanche last night in a game 7 win.  The Blind Pig household is happy (at least until the next series starts).

 

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

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!

 

Boozy Berry Ice Cream

We love our little blog. It pushes us to be creative and look for new ideas and recipes.  Just like when you read a terrific book or see a riveting movie, you can’t wait to talk to someone else about it, we can’t wait to share our latest and greatest discoveries with you each week.  After more than four years of writing our blog, we still occasionally come across an idea or a recipe that exceeds our expectations.  This week is one of those posts.  Boozy Berry Ice Cream  was a little experiment that we thought we would try out — we weren’t sure if it was exactly blog material.  This funny little meme expresses how surprised we were after tasting Boozy Berry Ice Cream.  Hopefully you like this week’s recipe as much as we did.

We (Rhonda) found the base recipe for our ice cream from an old post from Southern Living that Rhonda saved from 2013.  Although this recipe requires you to use an ice cream freezer, it is quite simple to follow and is worth the effort.  This is a delicious ice cream recipe for any flavor you would like to enjoy.  It is made from cream cheese, half and half, sugar, buttermilk, vanilla and salt.  The flavor of our ice cream was inspired by our favorite Tequila Strawberry Lime Ice Cream Pie.  For the added flavor we used tequila, fresh strawberries, fresh basil, strawberry preserves, and crushed pretzels.

First make the base of the ice cream and process the ingredients in a blender.  Cover and chill the base for at least 2 hours.  Next you will pour the mixture into your ice cream freezer. (We had not pulled ours down from the highest shelf in the garage for over three years…) Freeze the ice cream according to the directions that came with your ice cream freezer.  While the freezer is freezing the ice cream, prepare the other ingredients.  Stir together tequila, chopped fresh strawberries, strawberry preserves and fresh basil.  Next crush the pretzels.  When the ice cream freezer stops, remove the ice cream and stir in strawberry mixture and pretzels making sure to mix well.  Place in a tightly covered plastic container in the freezer for at least 1 hour.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe of Boozy Berry Ice Cream.

Rhonda knew this was going to be good as soon as she licked the paddle from the ice cream freezer.  The creamy, rich flavor of the ice cream is a delicious base for any flavor…look for other flavors coming your way soon!

Do you have an ice cream freezer?  Give this recipe a try this weekend.  You will be glad that you did.

 

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!

 

 

Caffe’ Mocha Frozen Dessert

This past Sunday was National Ice Cream Day, and any loyal Blind Pig reader can tell you that ice cream is definitely one of our weaknesses!  How can it not be?  This week we have a delicious frozen dessert with a boozy bite to share with you: Caffe’ Mocha Frozen Dessert.

This dessert is a low prep dessert for an impressive return on your investment.  Aside from the taste and the instant visual appeal, this dessert can be made hours or days ahead of your social event.  It is the perfect summer dessert, because you do not need to heat up the oven and risk making your kitchen hot.

The Caffe’ Mocha Frozen Dessert is made with brandy, Creme de Cacao, and Caffe’ Borghetti Espresso Liqueur.  The boozy flavor of this dessert can be attributed to the combination of the trio of liqueurs with ice cream.

To create this yummy treat, you will need to place 5-6 scoops of ice cream in a blender along with a portion of the 3 liqueurs.  Blend the ice cream and then pour the mixture into a large bowl.  You will do this step 3-4 times until all of the ice cream has been blended with the liqueur.  Next stir the ice cream mixture well to make sure that the liqueur is well blended with the ice cream.  After mixing, ladle the ice cream mixture into serving glasses.

Place in the freezer until ready to serve (about an hour or two).  Garnish with whipped cream, chocolate sprinkles and Pirouette cookies.   Because of the alcohol content in this dessert, we recommend it for adults only.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete downloadable recipe for Caffe’ Mocha Frozen Dessert.

Try Caffe’ Mocha Frozen Dessert this weekend or check out some of our other great frozen treats!

Butterfinger Bourbon Pie

Caffe’ Borghetti PBIF Pie

TBPB Cannonball!

Choco Menta Shake

Espresso Ice Cream

Kerrygold Caramel Shake

Oreo Menta Shake

Tequila Strawberry Lime Ice Cream Pie