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.

 

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

 

Peach and Blueberry Cobbler

Did you know that cobblers are truly an All-American dessert?  Cobbler originated in the American colonies because the colonists did not have the means to create traditional suet puddings due to lack of suitable ingredients and cooking equipment.  Thus they started making dessert with a fruit based mix with dumplings, biscuits and dough on the top.

We love several different cobblers for the summer months with fresh berries and fruit.  Yummy!  This week we have combined a few of our favorites – peaches, blueberries, an  easy dump cake recipe, and a little bit of rum to create our Peach and Blueberry Cobbler.

To make the Peach and Blueberry Cobbler you will need fresh or frozen peaches (we used frozen), fresh blueberries, light brown sugar, cornstarch, lemon juice, ground cinnamon, a box of yellow cake mix, butter and a little bit of dark rum.

First mix together the brown sugar, corn starch lemon juice, cinnamon and rum.  Add in the peaches and blueberries and coat well.  Pour peach mixture into a lightly greased 9 x 13 baking dish.  Sprinkle the cake mix over the peaches.  Slice butter slices over the top of the cake mix. Bake in a 350 degree oven for about 40 minutes.  Cool before serving.  Serve warm with a scoop of ice cream melting over the top.

This recipe can be made with fresh, frozen or canned peaches.  We prefer fresh or frozen.  Canned peaches are a little too mushy for us.  If you use frozen peaches, you will want to have the peaches thawed before using them in the recipe.

Because you can throw the ingredients together with little or no prep, this recipe is easy and great for last minute entertaining.  It also makes for a great on-the-go recipe.  You can make it at a vacation home or lake house with few ingredients and utensils.  It also travels well if you want to treat a hostess with a homemade dessert.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Peach and Blueberry Cobbler.

Add a scoop of vanilla ice cream to the top of a serving of this warm cobbler, and you have an orchestra of flavors in your hand. This delicious dessert is a treat for all ages.

Try out this dessert for your next gathering and let us know what you think.  For our other cobbler recipe you can check out our Banana Bourbon Cobbler.

 

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.

 

This Easter Dessert Takes the Cake

Easter is next weekend and in anticipation that our Blind Pig readers may be looking for a way to spice up their Easter meal, we decided to share our twist on a delicious classic carrot cake.

Since rum pairs nicely with the rich spicy flavor of carrot cake, we added some rum to this cake recipe along with a yummy rum enhanced brown sugar cream cheese frosting.  As a bonus, this recipe is easy to make, as far as making cakes from scratch goes.  We based our recipe on a recipe found in the March 2015 Southern Living Magazine.  We hope you enjoy!

This yummy rum-enhanced cake starts with toasting some pecans with butter and kosher salt.  A few of the pecans will go into the cake and the rest of the pecans will be used to garnish the top of the cake.  The saltiness of the pecans brings out the rich frosting flavors.

Start this recipe much like most cake recipes by creaming the softened butter with the sugars.  Next add canola oil and the eggs. Once that is mixed well, you will add in the dry ingredients alternating with buttermilk.  Add 1/2 ounce of your favorite dark rum.  Then fold in shredded carrots and a shredded granny smith apple with the toasted pecans.  Place the cake batter into three round cake pans and bake for about 25 minutes.

Once the cakes have cooled, mix together the cream cheese frosting.  Instead of vanilla extract, add 1/2 ounce of your favorite dark rum.  After frosting ingredients have been mixed, cover your cake with the frosting making sure to place frosting between the cake layers.  Sprinkle reserved toasted pecans on top of the cake, and you are ready to serve.

Due to the cream cheese frosting, make sure to refrigerate the cake until ready to serve.

Warning: The Easter Bunny might abandon his carrots for this delicious cake!  This cake does not disappoint and will be the one thing everyone wants to see in their Easter basket.

If you are looking for some other great ideas for your Easter celebration, check out these past posts.

Easter Morning Cocktails and More

Ideas for Your Easter Brunch Every Bunny will Love

Happy Easter and Happy Spring!

 

Boozy Peanut Butter Blossoms

‘Tis the season to do some holiday baking.  Blind Piglet #1 and Rhonda are getting started on our annual holiday goodie baskets today.  One of our favorite additions to our goodie basket is the delicious Peanut Butter Blossom Cookie.  This cookie is a wonderful combination of a peanut butter cookie with a Hershey’s Kiss plopped in the middle. This year we decided to add a little extra something to our Peanut Butter Blossoms and Blind Pig them up a bit.  Surprise!

Boozy Peanut Butter Blossoms are so easy to make and are always a fan favorite anytime of the year. We made ours with a basic family recipe that we got from Grandma Ruth.  To make these golden, buttery delights you will need flour, granulated sugar, brown sugar, peanut butter, butter, egg, salt, baking soda, dark rum and chocolate kisses.  The addition of dark rum to this recipe increases the buttery richness of this cookie and pairs nicely with the peanut butter.

After mixing the dough, you will need to roll the dough into little balls.  Make sure to use the trick we shared with you in our post for Golden Mint Crinkles.  Spray your hands with some cooking spray before you roll the dough.  It makes for an easier time working the dough and creates a smoother texture that cooks evenly.

If you are viewing this post via email, visit us at www.theblindpig.blog for a full recipe for Boozy Peanut Blossoms.

Boozy Peanut Blossoms are the perfect addition to a holiday goodie basket or packaged as a stocking stuffer.  Because Boozy Peanut Blossoms taste yummier with a glass of milk, rumor has it that this is one of Santa’s favorites! A word of warning: These did not last long at our house.  Make sure you save some for Santa.

Is your mouth watering yet?  What are you waiting for? Start baking these delicious treats today!

 

Ginger Crumble Apple Pie

Next week is Thanksgiving and in Blind Pig fashion, we like to share a fall pie recipe with you during November that you can put on the table for your Thanksgiving feast.  A good apple pie is always a winner with our family, so we wanted to share this alternative to the traditional apple pie.

We cannot lay claim to creating this recipe.  This is a recipe that is an adaptation of an adaptation. (Aren’t most recipes?) The original recipe was adapted from Helen Corbitt’s Cookbook, and we adapted our recipe from June Naylor who is a contributor to the Dallas Morning News.

Our recipe is made with gingersnaps, brown sugar, ground ginger, butter, fresh green apples, candied ginger, lime juice, flour, rum, cinnamon and chopped pecans.  If you have not purchased candied ginger before, we found it at our Kroger near the dried fruit and nuts.

Instead of a traditional pie crust, our pie is made with acrushed ginger snap crust, which is made similar to a graham cracker crust. Bake the crust for 10 minutes at 350 degrees.

The filling is made by combining chopped fresh green apples, chopped candied ginger, lime juice, rum, flour and cinnamon.  When the pie crust has cooled, add the apple filling to the crust and top with the ginger crumble that is prepared with the remaining ingredients.  Bake at 375 for about 40 minutes.  Make sure to watch your pie carefully as it bakes so it does not burn or get too brown on top.

Cool the pie completely before serving.  Our pie lived up to its “crumble” name and was difficult to remove from the pie pan in one beautiful piece.  However, we assure you that our taste testers agreed that it tasted delicious.  It pairs especially nice with a scoop of vanilla ice cream on top — yummo!

The chewy pieces of candied ginger intermixed with the tart apples makes for a burst of unexpected flavor with every bite.  We had not had an apple and ginger pie prior to this recipe, and we were pleased with the way the flavors complemented each other. This pie recipe was extremely easy– especially if you are someone who likes pies, but does not want to make a traditional crust.

How are you planning on spending Thanksgiving?  Are you getting together with family and friends or keeping the feast small this year?

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Ginger Crumble Apple Pie.

 

Grown-Up Caramel Apple Dippers

You may have noticed that we didn’t write a post last week.  We fully intended to bring you a post that had the most perfect Halloween treats.  However, we had epic fails.  We thought we had two great recipes to share with you, but in the test kitchen things didn’t quite work out as expected. By the time we realized our ideas were not coming together, we had completely lost interest in finding a different idea for a post.  But just like a phoenix rises from the ashes, we did stumble upon an easy, delicious caramel treat to share with you.

Grown Up Caramel Apple Dippers are an easy snack to munch on while waiting for trick-or-treaters to make an appearance or for enjoying on your back deck on a sunny fall day.  This basic recipe can be finished in less than 5 minutes and the ingredients are things you may already have on hand.

There are four ingredients needed for Grown Up Caramel Apple Dippers – caramels, heavy cream, rum and apples.  Place the caramels, cream, and rum in a microwave safe bowl and cook in the microwave for 45 seconds.  Remove from the microwave and stir ingredients together until you have a smooth, and creamy blend.  Slice apples and serve.  That’s it!!

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Grown Up Caramel Apple Dippers.

We ate our dippers with our hands, but you may want to serve the dippers with fondue forks, or tooth picks for easier dipping.  Our hands had caramel all over them, when we were snapping photos for this post.

Side note, we enjoyed our dippers with a crisp Granny Smith apple, but if you are a fan of Bananas Foster, you might want to try dipping a fresh banana into the caramel, too.  Just  saying.

What are you waiting for?  Grab some caramels and start making yourself some dippers today.

Enjoy Halloween.  Stay safe and have fun.

 

Menta Daiquiri

Is it hot where you live?  Here in Dallas we have finally hit the triple digits.  Every year we forget how incredibly hot 100 degrees + feels.  It’s like a sauna, oven, the heat miser, whatever…  We try anything to stay cool.  To help cool your taste buds and tummy, we are sharing the Menta Daiquiri with you during this summer heat wave.

When we hear the word daiquiri, we tend to think about overly sweet rum drinks made with whipped cream, a cherry and an umbrella on top. Actually the original daiquiris were made only with rum, lime juice and sugar…. no cherry, no umbrella.  As with many cocktails there are a few different stories circulating about its origin.  However, all stories agree that the drink was invented near a beach town in Cuba named Daiquiri, thus the drink had a name.

Our daiquiri recipe attempts to mimic the original recipe for daiquiris.   We use a few basic ingredients, rum, lime juice, sugar, together with Branca Menta and mint.

To make this refreshing cool treat, you need to get out your blender.  Place your cocktail glasses in the freezer to chill.  To start, add lime juice, sugar, Branca Menta, mint leaves and crushed ice to the blender.  Blend all of this together.  Hint:  If you want fine ice like in most frozen drinks at restaurants, start with crushed ice in your blender.  We happened to have some Sonic ice on hand.  By blending the Sonic ice in the blender we got a fine frozen ice mixture.

After blending the first ingredients, we added the rum a half ounce at a time to the frozen mixture, blending in between.  Pour the frozen mixture into your chilled glasses, and garnish with fresh mint and an umbrella.  Sit back.  Kick your feet up and enjoy the minty coolness as it enters your body.  Ahhhhhh!

 

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

Often we have friends that tell us that they don’t like to purchase various bottles of liquor for a recipe, when the recipe only calls for an ounce or two.  We hear you.  That is why we try to share with you multiple recipes that use similar liquor ingredients.  Try some of these recipes out this weekend.  We’d love to hear your thoughts.

Other recipes using Branca Menta that we have shared with you are:

Italian Mojito

Choco Menta Shake

Menta Truffles

Thin Mentas

The Thin Mint

Mojito Ice Cream

Have a great weekend. Don’t melt.  Stay cool!

 

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.