Mac Daddy Dessert: Peanut Butter Whiskey Oreo Cheesecake

June 19, 2022 / theblindpig11 / Leave a comment

Happy Father’s Day to all. This week I am giving Craig the weekend off since it is Father’s Day! I am focusing on one of our latest discoveries. If you like chocolate and peanut butter, this is a mac daddy of desserts. When you mix cream cheese, oreos, peanut butter, caramel and little bit of peanut butter whiskey, you have hit the pinnacle of summer desserts. Right?

We originally found this yummy recipe in an August 2016 issue of Living magazine. We have been sitting on this gold mine for far too long, and now it’s out of the bag. This dessert is rich, rich, rich, but don’t be intimidated. It is incredibly easy to make, so you will not be spending hours in a hot kitchen prepping this for your favorite father figure.

To make this delectable dessert you need: a pie crust, heavy cream, peanut butter, vanilla, cream cheese, sugar, crushed oreos and your favorite peanut butter whiskey. (We used Screwball Peanut Butter Whiskey.)

To start you will need to bake the pie crust. We used a Pillsbury refrigerated crust. Next beat together the cream, peanut butter and vanilla until stiff peaks form. Then add in the peanut butter whiskey until well combined. Add the cream cheese and sugar beating until completely combined.

Fold in some of the crushed Oreos into the cream cheese mixture. Add the mixture to the cooled pie crust. Cover and refrigerate.

Before serving sprinkle with remaining Oreos and drizzle with caramel sauce. Yummy. Yummy. Yummy!

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete recipe for Peanut Butter Whiskey Oreo Cheesecake.

This dessert was a huge hit in the Blind Pig household. Due to the rich flavors, we quickly noticed that small slices are best. Craig liked this dessert so much that it just might take the place of the coveted PBIF Pie that he loves so much. How about making Peanut Butter Oreo Cheesecake for your dad this Father’s Day?

0 Shares

Hello Summaaa!

May 30, 2022 / theblindpig11 / Leave a comment

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.

0 Shares

Good Bye Summer…

September 20, 2021 / theblindpig11 / Leave a comment

We have put this post off as long as we possibly can. We can’t ignore the date on the calendar any longer. It is September 19, friends, and you know what that means? It means that summer is racing to an end and fall is quickly approaching. Fall is a great season, but summer means more sunshine, frolicking at the beach, sunning by the pool and all of the great fresh fruits, berries and ingredients that are in season! This week we are giving you one more chance to make any of these great summer recipes. Here is a look back at some of our best!

Raspberry No-Churn Ice Cream

S’more Ice Cream Cake

Cake Batter Rum Ice Cream Bars

Strawberry Raspberry Pie

Blind Pig Mojitos

Borghetti Mudslide

Hatch Chile Paloma

Strawberry Mint Spritz

Which one is still on your list to try? Try it out and let us know how it goes.

Thank you summer! We will see you next year. 🙂

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

Share5

5 Shares

Show Dad S’more Love with This Delicious Dessert

June 12, 2021 / theblindpig11 / Leave a comment

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!