Hatch Chile Paloma

It’s hatch chile season, people!  There are so many fun things about summer and one of those things is taking advantage of the the fresh fruits and vegetables as they come into their true seasons.  Early summer is great for fresh berries.  Midsummer is a delight for fresh corn, watermelon and peaches! Now we are in that sweet spot of the summer when hatch chiles are in full season.  We capitalized on the hatch chiles back in September 2018 with our Hatch Tequila Chicken recipe, which we highly recommend.  As a matter of fact, we have some marinating in our refrigerator right now! Yummo!

This summer we are introducing you to our hatch chile paloma.  This recipe is based on our usual paloma recipe with just a little spice of fresh hatch chiles.  It’s easy, tasty and fresh!  The addition of the hatch chiles gives the paloma a little extra fire without overpowering the overall flavor of the cocktail.

The ingredients that you need for this spicy little cocktail are: tequila, grapefruit soda (we prefer Q sparkling grapefruit), fresh lime juice and a fresh hatch chile.

Add the lime juice and a couple of small slices of the hatch chile to a shaker and muddle well.  Add tequila and ice and shake for about 20 seconds.  Pour into a serving glass over ice.  Top off with Q sparkling grapefruit.  Add a couple of slices of hatch chile for garnish and enjoy!

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

Looking for some other great cocktail recipes for the HOT days of summer?  Here are a few to help you out.

Cucumber Margarita

Jalapeno Popper Margarita

Some Like It Hot- Watermelon Jalapeno Margarita

Seagram’s Spiked Watermelon Lemonade

Seagram’s Sweet Tea Vodka Lemonade

Spiked Honey Watermelon Limeade

Salty Dog

Tequila Watermelon Fizz

 

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

One Piggy, Two Piggy, Three!

We are headed off to Colorado for the weekend to visit with family and enjoy the beautiful mountain scenery. Instead of sharing a new recipe with you this week, we wanted to tell you about our new rating system for our recipes on the blog.

Through the four years that we have embarked on this Blind Pig Blog journey, we have collected and developed a large cache of recipes.  Sometimes it can be quite overwhelming to scroll through the list and find exactly what may fit your needs at the time. (We get it.)  Last year we split the recipes into the various categories of: I Can Fix a Drink, Oh Sweet StuffYes Please, Recipes and I Knead It.  We hope that was helpful when you were perusing our site.  Now we are going one snout further by adding in our personal rating system. 

To help our readers find the best Blind Pig Blog recipes in a crunch, we devised a rating system for our curated recipes.  Although we think all of our recipes are pretty great, we acknowledge that some far surpass others.  Our system is based on ease of the recipe, taste and crowd pleasing appeal.

No rating is a recipe that we endorse, but does not stand out.

🐷 = noteworthy recipe

🐷🐷 = Blind Pig favorite

🐷🐷🐷 = Pig out on this recipe

We hope that you enjoy using our new system.  We would love to have your input, as well.  Think we underestimated a recipe? Let us know.  A recipe makes it into your entertaining rotation?  We’d love to hear about it. Check out our recipe pages and see if you agree with our rating system.

 

 

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.

 

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!

 

Kicking Off Summer with a Carpano Botanic Spritz

Happy Memorial Day weekend! Do you have big plans?  We are enjoying spending time with the Piglets.  We are all back together because Piglet #3 graduated from high school last weekend!  Now we are looking forward to taking our masks off and soaking up the summer!  Anyone who is into summer also needs the perfect summer cocktail, so we are sharing one of Rhonda’s favorites the Carpano Botanic Spritz.

If you are a fan of the Aperol Spritz you will love the Carpano Botanic Spritz even more! We have shared other posts with you using Carpano Botanic Bitter, such as, the Carpano Botanic Bitter Fizz , and the Chocolate Negroni.    Carpano Botanic Bitter is a better ingredient choice in your cocktails because it has 10 essential rare botanicals that create its delicious flavor.  It is made with 40 percent less sugar than comparable bitters which makes it less syrupy and sweet.

The Carpano Botanic Spritz is a wonderful patio sipper because it is a light and refreshing cocktail that doesn’t give you the alcohol fog that other cocktails produce. The reddish pink color makes for an appetizing appeal for any occasion.  Of course, anything with a few bubbles added in is perfect, according to our criteria.

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

What are you waiting for?  Find the nearest patio and order or mix up a Carpano Botanic Spritz right now!  Happy Memorial Day weekend.

 

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

Spring Has Sprung

Spring has sprung at The Blind Pig household.  You may have noticed that we have missed posting a few weekends here and there.  We are in full spring mode.  Craig and I have been working in the yard. This weekend was prom for Piglet #3 and soon we will be focusing on graduation.  We will try to keep posting, but if we don’t, I am sure you will understand!

This weekend we wanted to take a look back down memory lane and remind you of some delicious cocktails that are perfect for sipping on a porch or patio of your choice.  These cocktails are light, springy and fresh with little alcohol content.  Pick out one for the next time you relax on your patio.

Mint Highball

This drink is so easy to make.  It’s crisp and fresh.  Great for a quick afternoon cocktail.

Day Drinking

Rhonda just made this last week for some girlfriends.  It is low in alcohol and just like it’s name suggests — perfect for a daytime cocktail.

Saturday in the Park

Who doesn’t want to have a little sunshine on a Saturday afternoon?

Savannah Special

Yummy, fizzy and refreshing.  Perfect for a crowd.

Double Thyme

The fresh addition of thyme makes this as delicious to smell as to sip.

Branca Collins

This herbally cocktail is a perfect patio pounder.  We enjoy this often for Friday Patio Happy Hours.

Cucumber Gin Spritz

What is more refreshing than a little cucumber in your beverage?  This is fresh with some fizz.

What are your favorite springtime libations?  We would love to know.

 

 

 

Chocolate Negroni

If Willy Wonka did exist and had a chocolate factory, it’s fair to say that we would be first in line to try to win the golden tickets.  The Blind Pig Blog family loves chocolate.  If you have been an avid reader of our blog for any amount of time, you probably have noticed the reoccurring theme.  If there is a recipe with chocolate, we love to try it out and post about it.  This week is no different, we are sharing a recipe that we found that has a twist on the typical negroni with some hints of chocolate.

We make our Chocolate Negroni with gin, Punt e Mes, Carpano Botanic Bitter, Crème de Cacao and some chocolate bitters.  We shared Punt e Mes with you in some of our past posts, such as, Punt e Mes Margarita, Punt e Mes Sangria, and Punt e Mes and Soda. We also highlighted Carpano Botanic Bitter in several cocktails, such as, Carpano Botanic Bitter Fizz, Holiday Margarita, and the yummy Hibiscus Mule.

Craig is the Negroni aficionado in our household, so he gave this delicious cocktail a try and a thumbs up.  If you are looking for something a little different than your typical negroni, stir up this cocktail and let us know what you think.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable version of the recipe for the Chocolate Negroni.

Does this post have you craving for some chocolate?  Here are some past posts that just might help you with your craving.

Spirited Chocolate Orange Bars

A Little Tiramisu for You

Borghetti Brownie Caramel Bites

Twisted Mississippi Mud Brownies

TBPB Cannonball!

Espresso Oreo Shake

Mint Brownie Ice Cream Dessert

PBIF Pie

Easy Espresso Cake

Espresso Fudge

 

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

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.

 

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!