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.

 

Dessert Ready in a Prosecco

This week I am pulling back the curtain on this post.  It is going to be solely authored by me, Rhonda.  No “we” or “us” as I narrate this post.  I am just going to own it and go for it on my own.  Don’t worry, Craig will be back next week. 😉

With that direct candor out of the way, I am excited to share an oldie that has been twisted up a bit —  Prosecco Summer Dessert.  This dessert has been around for awhile.  I am not going to lie.  It is close to the perfect dessert for late summer.  During these hot, hot days of summer, who wants to turn on the oven to prepare a dessert?  Not me!  The good news is that with this tasty gem, you don’t have to add any extra heat to your house.  In fact, this recipe is so easy that my 16 and 17-year-old sons could make it!

This dessert is a faithful go-to when headed to a potluck or special occasion.  In fact, earlier this summer I took this dessert to a gathering that also had Nothin’ Bundt Cakes.  Many of us cannot resist choosing those cute, yummy bundtinis when passing through the food line.  However, I must profess that at the end of the dinner my serving bowl was EMPTY and there were still some bundt cakes left.  How is that for a crowd pleaser?

To make this dessert you need only a few simple ingredients: fresh strawberries, angel food cake (I purchase mine from the store), a box of instant vanilla pudding, a container of cool whip, milk and a mini-bottle of prosecco.  You can also add other fresh fruit, such as, blueberries, blackberries or kiwi.

This dessert can and usually is made sans the prosecco.  I got the idea for adding prosecco to this recipe when I made Strawberry Prosecco Cake this spring.  The cake soaks up the prosecco and adds to the overall yumminess factor.

First, cut the angel food cake into bite size cubes.  Slice your strawberries and other fruit.  Set aside.  Make the package of vanilla pudding according to directions.  Blend the container of cool whip into the vanilla pudding.

For this recipe I purchased a small bottle of prosecco.  These little bottles come in very handy.  As you know I have quite an affinity for Aperol Spritzes, but I don’t want to open a full bottle of prosecco each time.  These small bottles are perfect to keep on hand for recipes, such as this.

Place a layer of angel food cake in a large glass serving bowl or trifle bowl.  Pour a small amount of prosecco over the layer of cake.  Top the cake layer with strawberries and other fruit.  Pour a layer of the vanilla pudding mixture over the cake and berries.  Continue layering the ingredients for 2-3 layers.  Garnish the top with fresh berries.  Place in a refrigerator until ready to serve.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete printable recipe of Prosecco Summer Dessert.

Try out this easy, tasty, fresh recipe.  I am sure that it will quickly become one of your hosting secrets!

 

The Spritz of Summer: Strawberry Aperol Spritz

Summer is now in full swing at The Blind Pig household, and what can make summer better than the perfect summer cocktail?  It is no secret around here that Rhonda loves anything that has spritz in the name, and  lately the Aperol Spritz has been her go-to drink of choice.  It’s low hassle and easy to order or make. We paired this popular drink with strawberries, because what says summer better than anything with strawberries?

This cocktail is very easy to make, but you will need to plan ahead. A day or two prior to making the drink you will need to slice some fresh strawberries and infuse them with some Aperol.  We only infused about a cup of Aperol with a cup of strawberries, because we knew we were only going to be making a few drinks at a time.  If you are planning on making Strawberry Aperol Spritzes for a crew, then you may want to infuse a half of a bottle or more.  Place the Aperol and strawberries in the fridge and wait one to two days.  🙂

When you are ready to serve your drinks, you will need fresh strawberries and orange slices for garnish, strawberry infused Aperol, and a bottle of your favorite chilled prosecco.  Since Aperol Spritzes are usually served with a large cube of ice, make sure you have some on hand.

Add 2 ounces of strawberry infused Aperol to the glass with large cube of ice.  Pour 4-5 ounces of prosecco over the top.  Lightly stir.  Garnish with an orange slice and fresh strawberries.  Delish!

We were surprised by the hint of the sweet strawberries that came through and the Aperol did not overpower the strawberries.  The orange slice gave the drink a nice hint of citrus.  We are used to serving our Aperol Spritzes with an olive, but now may switch to the orange!

If you are viewing this post via email, visit us at www.theblingpig.blog for a printable recipe of Strawberry Aperol Spritz.

The Strawberry Aperol Spritz allows you to serve a great drink to your friends, and still  sit back, relax, and enjoy a delicious toast to summer with drinks, food and friends!

 

Disclaimer: The 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.

Tickle Me Pink

tickle me pink

Happy Mother’s Day a few days early to all of our favorite moms.  We are raising our glass to moms everywhere with this week’s drink — Tickle Me Pink.  This rose’ sangria will be a fan favorite when you serve it from your favorite patio to celebrate the moms in your life.  It fits The Blind Pig criteria because it is easy, tasty and fresh!

tickle me pink4

To make this rose’ sangria, you will need a pint of fresh strawberries, 4 fresh limes, 1 bottle of Rose’ wine, 1/2 cup of Zaya Rum, and 4 cups of Diet Sprite.  Most sangria’s call for a white rum, but we like to use a dark rum like Zaya because it has a richer flavor that compliments the fruit and the wine nicely.

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Start by thinly slicing the strawberries and limes.  Place half of the strawberries and limes in a tall pitcher.  Save the other half in a tightly sealed container for garnish.

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Pour the rose’ wine and the Zaya Rum into the pitcher.  Cover the pitcher and place in the refrigerator for 4-24 hours.  We made ours the night before for a get-together we were having the following day.

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Tickle Me Pink Rose’ Sangria

Prior to serving, add 4 cups of Diet Sprite, ice and stir.  We prefer Diet Sprite instead of regular.  Many sangrias can be overly sweet which overpowers the flavors in the drink. The Diet Sprite achieves the bubbly essence of the sangria without the extra sugar and sweetness.

As you serve your guests place a few slices of strawberries and limes in each glass.  It’s a delicious, easy and fun refreshing summer sipper.

For a printable version of the recipe, visit our website.

Tickle Me Pink Rose' Sangria

Don’t forget The Grapefruit Spritz is another great Mother’s Day cocktail.

A special shout out to the special moms in our lives — Ruth, Bonnie, Anita, Anna, Rosemary, Jennifer, LeeAnn, Dee, Kayla, Paula, Margaret and Heather!

Disclaimer:  The beverages shared on this website are for adults 21 years of age and older.  We do not condone underage drinking.  Never drink and drive.