Treat Yourself with Mint Brownie Ice Cream Dessert

August 1, 2020 / theblindpig11 / Leave a comment

This week you are in for a real treat with Mint Brownie Ice Cream Dessert. This cool treat combines many of our favs, such as chocolate, mint, and ice cream. However, we must be honest with you that this dessert had to overcome several obstacles in order to be shared on The Blind Pig Blog. For starters, Craig and Blind Piglet #1 ate a portion of the Andes Mints before they made it to the top of the dessert as a garnish. (You may notice that the mints sprinkled on top are a little sparse.) Then there was the problem of the quickly disappearing dessert. Rhonda wasn’t sure if the dessert was evaporating in the freezer or if a band of gypsies had visited The Blind Pig Household and eaten the dessert over night. We’ve been through a lot to bring you this recipe, but we shall overcome! 😉

To make this amazing disappearing dessert you will need a brownie mix, 1 package of Andes mints, vanilla ice cream and Brancamenta liqueur. First mix the brownie mix as directed on the package, and add the Brancamenta into the batter. Then sprinkle chopped Andes mints into the batter and mix well. Next pour the brownie batter into a greased spring form pan and bake at 350 degrees for about 25-30 minutes. Make sure to check the center of the brownie with a wooden skewer to check that the brownie is done, before removing from the oven. Let the brownie cool completely.

Remove ice cream from the freezer and soften for about 20 minutes. Spoon ice cream over brownie and spread evenly. Sprinkle with remaining chopped mints for garnish. Place in the freezer for about 3 hours or until firm.

When ready to serve, let dessert stand at room temperature for a few minutes. Remove sides of spring form pan. Cut into slices and serve. Don’t blink, because this dessert will be gone before you know it!

If you are viewing this post via email, join us at www.theblindpig.blog for a full printable recipe of Mint Brownie Ice Cream Dessert.

The Blind Pig Household loved this dessert! They even placed Mint Brownie Ice Cream Dessert as a very close second to the Caffe’ Borghetti Peanut Butter Ice Cream Fudge Pie, which is an enviable compliment to be bestowed on any dessert. As we were enjoying this dessert, we thought of many delicious variations that can be made with this recipe. Want a chocolate caramel dessert? Add a layer of caramel syrup between the brownie and ice cream layer. You could add a layer of fudge topping or sprinkles on top. Change the ice cream flavor for a fun variation. Don’t be surprised if you see a version of this recipe on The Blind Pig Blog again.

Enjoy your weekend and let us know if you made Mint Brownie Ice Cream Dessert, we’d love to hear what you think!

Share7

7 Shares

Caffe’ Mocha Frozen Dessert

July 24, 2020 / theblindpig11 / Leave a comment

This past Sunday was National Ice Cream Day, and any loyal Blind Pig reader can tell you that ice cream is definitely one of our weaknesses! How can it not be? This week we have a delicious frozen dessert with a boozy bite to share with you: Caffe’ Mocha Frozen Dessert.

This dessert is a low prep dessert for an impressive return on your investment. Aside from the taste and the instant visual appeal, this dessert can be made hours or days ahead of your social event. It is the perfect summer dessert, because you do not need to heat up the oven and risk making your kitchen hot.

The Caffe’ Mocha Frozen Dessert is made with brandy, Creme de Cacao, and Caffe’ Borghetti Espresso Liqueur. The boozy flavor of this dessert can be attributed to the combination of the trio of liqueurs with ice cream.

To create this yummy treat, you will need to place 5-6 scoops of ice cream in a blender along with a portion of the 3 liqueurs. Blend the ice cream and then pour the mixture into a large bowl. You will do this step 3-4 times until all of the ice cream has been blended with the liqueur. Next stir the ice cream mixture well to make sure that the liqueur is well blended with the ice cream. After mixing, ladle the ice cream mixture into serving glasses.

Place in the freezer until ready to serve (about an hour or two). Garnish with whipped cream, chocolate sprinkles and Pirouette cookies. Because of the alcohol content in this dessert, we recommend it for adults only.

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete downloadable recipe for Caffe’ Mocha Frozen Dessert.

Try Caffe’ Mocha Frozen Dessert this weekend or check out some of our other great frozen treats!

Butterfinger Bourbon Pie

Caffe’ Borghetti PBIF Pie

TBPB Cannonball!

Choco Menta Shake

Espresso Ice Cream

Kerrygold Caramel Shake

Oreo Menta Shake

Tequila Strawberry Lime Ice Cream Pie

Share2

Pin1

3 Shares

Save Room for Pie Part III: Butterfinger Bourbon Pie

June 27, 2020 / theblindpig11 / 1 Comment

If you’ve been around our blog long enough, you will know that it is no secret that The Blind Pig Household loves pie!! Usually Rhonda makes Peanut Butter Ice Cream Fudge Pie for Craig for Father’s Day and other special occasions, but this year we broke from tradition and tried another kind of pie: Butterfinger Bourbon Pie.

Butterfinger Bourbon Pie is made with Craig’s favorite candy bars — Butterfingers, chocolate cookie crumb crust, and a frozen whipped filling. It has all of the characteristics of a winning dessert for our favorite dad! It is a creamy, rich, sweet that is great for any summertime entertaining.

To make this delicious dessert you will need chocolate cookie crumbs from chocolate wafer cookies. (We have used these chocolate cookie wafers in other recipes on the blog, such as Yum Rum Balls, Cappuccino Dessert and Spirited Chocolate Orange Bars. Remember to look for them near the sundae toppings in your grocery store.) You will also need butter, egg white, cream cheese, granulated sugar, heavy cream, corn syrup, Butterfinger candy bars, and your favorite whiskey or bourbon.

First make the pie crust. You will need to pulse your wafer cookies in a food processor until the wafers are fine crumbs. Next pulse in your melted butter and egg whites. Then form into the bottom of a pie pan and bake for about fourteen minutes at 325 degrees. After baking, remove from oven and cool.

While crust is cooling, use an electric mixer to beat cream cheese, and sugar until smooth. Set aside. In a separate bowl, beat cream and corn syrup with an electric mixer until stiff peaks form. Add bourbon to the whipped cream and beat until well blended. Fold the whipped cream into the cream cheese mixture.

Crush the Butterfinger candy bars. We usually place our candy bars in the freezer for about 10-15 minutes. Remove from freezer and pound candy bars while still in the wrapper with a mallet or rolling pin. Open the wrapper and pour easily into a bowl.

Place half of the Butterfinger crumbs in the cream cheese/whipped cream mixture. Save the remainder of the crumbs for the pie topping.

Spread the filling into the cooled crust. Top with the remaining crushed Butterfinger crumbs.

Freeze for 3-4 hours or until firm.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable version of the full recipe for Butterfinger Bourbon Pie.

This delicious dessert is as heavenly as it looks. Cut pieces small, because it is quite rich and filling. (You can always go back for more!)

If you have a family full of Butterfinger-lovers this dessert will be a crowd pleaser! Try it this weekend and let us know what you think.

Share53

Pin1

54 Shares

Dessert Ready in a Prosecco

August 18, 2019 / theblindpig11 / Leave a comment

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.