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.