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Beer Marshmallows with Chocolate Mint Beer Sauce

07.03.2014 16 Comments

Beer Marshmallows with Mint Chocolate Stout Sauce

I told you last year that I wouldn’t further assault you with tales of my trip to Ireland for Saint Patrick’s day, until it was close to Saint Patrick’s Day.

Beer Marshmallows with Mint Chocolate Stout Sauce2

But here we are, just a week away. So I’ll force another story of Ireland down your throat. But I made you some beer marshmallows so I hope we can call it even.

The night after I arrived in Dublin, still jet-lagged and a bit shaky, I found myself at a table in the back of an old Irish pub with a couple of Irish farmers in their early twenties. A scrawny, fair-haired, Irish boy, who admitted that he’d never left the mossy soil of Mother Ireland, asked me about life in the famed Los Angeles. "So…you’ve, like, met famous people. Like movie stars? and people in bands?"

Beer Marshmallows with Mint Chocolate Stout Sauce3I said that I had. Just part of living in LA and having friends who work in music. It wasn’t a big deal. His eyes widened, he bought the next round and pressed me for details, "WHO HAVE YOU MET?!"

I was felt slightly pushed back and delved into the database of my past celebrity meetings. I wasn’t sure who he’d like to hear about so I started to go with my favorites, "Ummm. I met James Brown once. He told me I was pretty and did a spin for me."

He was confused. "Who’s that? Who else have you met? Do you know Madonna"

"No. But I did go to Elton Johns birthday party. It was small, only a handful of people but I was too nervous to talk to him. But I did spend the night talking with-"

"Let me cut to the chase." He turned serious, he wanted to get right to the information he was looking for, "I want to know if you’ve met THE GUY."

I was blank. Who was the GUY? Which guy?

Beer Marshmallows with Mint Chocolate Stout Sauce4

 

"You know!" The dozen Guinnesses he’d had since he’d left the sheep farm were starting to settle into his demeanor.

"I really don’t know. Who’s THE GUY in Hollywood?" I was more curious than confused.

Exasperated he finally spit it out, "EDDIE MURPHY!"

"Oh. No." If I’d had one million guesses I wouldn’t have pulled that name, "I haven’t met him."

"That’s too bad. But you know, he lives in LA. So, you might. Right? At some point, like at Starbucks or something?"

"Ummm, yeah. I guess there’s still hope."

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But, sadly I did leave LA  never having met Eddie Murphy. So unless he’s a Seahawks fan, we may never meet. But I do suspect that if he’s a beer drinker, he might like beer marshmallows. With stout chocolate sauce. And if he doesn’t, then it’s probably a good thing we never met.

Beer Marshmallows with Mint Chocolate Stout Sauce6

 

Beer Marshmallows with Chocolate Mint Beer Sauce

Print Recipe

Ingredients
  

For The Marshmallows

  • Powdered sugar
  • 3 ½ envelopes unflavored gelatin such as Knox
  • 1 cup beer flat and cold*
  • 2 cups granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • ½ tsp salt
  • 3 tsp vanilla extract

For the Chocolate Sauce

  • 10 wt oz dark mint chocolate I used Green & Blacks
  • 1/3 cup chocolate stout

Instructions
 

  • Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside.
  • In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
  • In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.
  • Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes).
  • Once the temperature has been reached, turn off heat.
  • Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.
  • While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.
  • Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
  • Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.
  • To make the chocolate sauce, add all chocolate sauce ingredients to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted.
  • Dip the marshmallows into the chocolate, remove with a fork, set on wax paper until set. Or just pour it on in a ridiculous but photogenic stream to make a delicious mess.

Notes

*The beer in these marshmallows can be very present. Pick a beer you like. Try to avoid really high hop beers, they can get really bitter. If you want a low beer flavor, pick a pilsner, pale lager, or wheat beer. You can also use a malty belgian or a brown ale. If you LOVE hops, you can use an IPA but take note that the beer bitterness will be very present.

 

Top 15 Chocolate Pie Recipes

01.03.2014 4 Comments

 

Chocolate Stout Cherry Pie3

I’ve learned a thing or two about what you like since I joined Pinterest. You like heathy food, football food, chocolate food and pie food. Today, I’m focusing on those last two, they’re the most fun anyway.

If you fancy yourself a bit of a Pinterest junkie and need a new fix, you might want to wander over to Foodie and check that out as well. It’s just as easy to make collections and much easier to share those with the embed feature.

In honor of the upcoming Pi Day (March 14th), here is my collection of Chocolate Pies. Now if you’ll just grab me the strongest coffee you can find and fork, I’d like to get started.


This is a sponsored post. All opinions are my own.

Blood Orange Beer Pound Cake

24.02.2014 16 Comments

Blood Orange Beer Pound Cake2

I’m sitting in a coffee shop in a little part of East LA called Silverlake. Near the house that’s no longer my home. All of my belongings, except an oversized suitcase and some beer, are packed tightly into a moving truck somewhere along the West Coast.

It occurs to me that I don’t really live anywhere right now. My old house is gone, no longer mine, and I have yet to move in to the new place that’s waiting for me on Lake Washington. I’m no longer a resident of California and have yet to become a resident of Washington State.

It’s a strange feeling, sitting here in my quasi-homeless state, feeling like a Man Without A Country. Simultaneously excited to get to Seattle and start a new chapter of my life, and grieving the loss of my old life. It’s not a polarizing feeling, it’s both happy and sad. It’s both sweet and savory. After all, you should never live a life that you wouldn’t be sad to leave behind. And you should never go seeking a change that doesn’t both excited and terrify you.

And that’s me. As I sit here and finish my cold brewed coffee on a warm day in February in Silverlake. I’m sad, excited and terrified. And I couldn’t be happier about it.

Blood Orange Beer Pound Cake

Blood Orange Beer Pound Cake

Print Recipe
Servings 6 -8 servings

Ingredients
  

For the Pound Cake

  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • zest from one blood orange
  • 1 cup of butter softened
  • 2 large eggs
  • ¼ cup blood orange juice
  • ¼ cup wheat beer
  • 1 tbs olive oil
  • ½ tsp vanilla extract

For the Blood Orange Glaze:

  • 2 cups powdered sugar
  • 2 tbs blood orange juice
  • 2 tbs beer

Instructions
 

  • Preheat oven to 325.
  • Stir together the flour, baking powder and salt, set aside.
  • In the bowl of a stand mixer add the sugar and zest, beating until well combined.
  • Add the butter and mix on high until well combined and pale yellow, about 3 minutes.
  • Beat in the eggs one at a time.
  • Add the orange juice, beer, olive oil, and vanilla beat until combined (some curdling is expected after you add the beer).
  • Sprinkle the flour mixture over the wet ingredients and stir until just combined.
  • Grease and flour a 1.5 qt loaf pan.
  • Pour batter into prepared loaf pan.
  • Bake at 325 for 1 hour to 1 hour 15 minutes or until the top is golden brown and springs back when lightly touched.
  • Allow to cool completely before slicing.
  • To make the glaze, stir together all glaze ingredients in a bowl until well combined. Add additional beer or juice to thin, if desired.
  • Pour glaze over the cake before slicing. Refrigerate to set, if desired.

I’m on the road now! I’d love to have you along for the ride.

I’ll keep you updated here:

Instagram – Facebook – Twitter 

Chocolate Porter Berry Cobblers

05.02.2014 11 Comments

Chocolate Porter Berry Cobbler 3

There is this way that I make food that I can only really see in retrospect as a mirror to how I’m feeling. Messy food means that I’ve wandered into internal chaos. It’s OK, there are much less healthy ways of dealing with emotions than the culinary mood ring that my kitchen becomes.

There are some changes on my horizon, good changes, but ones that will put me on a new path. A path I’m ready for, excited for, but the thing about transition is you can only clearly see what you are giving up. What you have to gain is still a mystery, but you have a firm account of what will be lost in the shift. It takes faith in yourself, and those decision you’ve made, to keep your eyes firmly on the next trapeze bar after you’ve already let go of the one you were holding, flying through the air with nothing more than hope in what you’ve decided to do. Faith that the world will conspire in your favor.

I’m not going to keep you in the dark for long. I want you to join me in this transition, this journey. But today isn’t for that. Today is for eating chocolate, drinking beer and enjoying the moment. More about my figurative trapeze leap later.

Chocolate Porter Berry Cobbler_

Chocolate Porter Berry Cobbler

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients
  

Topping

  • ¾ cup flour
  • ¼ cup quick oats
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ½ cup chilled butter

Filling

  • 3 cups berries* thawed if frozen
  • 7 wt oz dark chocolate about 1 ¼ cups
  • ¾ cup porter or stout I used Stone Smoked Porter with Vanilla Bean

Instructions
 

  • Add the flour, oats, both sugars, and salt to a food processor, pulse to combine.
  • Add the butter, process until combined.
  • Place in the freezer until the filling is ready.
  • In a double boiler over medium heat, add the chocolate and the beer, stir until melted, remove from heat.
  • Stir in the berries.
  • Place 4 oven safe bowls (8 to 10 fl oz size) on a baking sheet.
  • Add the filling to the bowls, about 2/3 full.
  • Add the topping until level with the top of the bowl.
  • Bake at 350 until golden brown, about 45-50 minutes.

Notes

I used a combination of strawberries, raspberries and blackberries. Because overly ripe berries are so hard to ship, most pickers choose those to freeze, making frozen berries of a very high quality. Don't be afraid to use frozen berries when baking, they are often the best choice and most often frozen in season rather then grown in greenhouses out of season like some berries often are in the winter.

Chocolate Porter Berry Cobbler 2

Chocolate Stout Pudding with Beer Whipped Cream

21.01.2014 22 Comments

Chocolate Stout Pudding2

So I have this problem with comfort food.

Or more, the problem is with me. I find comfort in odd foods. For most people it’s warm food, or crispy carby foods, or cheesy foods. For me, it’s cold food. Sushi is my comfort food. And cereal (don’t judge). And to make this even more strange, ice cream is not on my list of cold comfort foods (you can now judge me). Maybe it’s because I live in a land that is 80 degrees on Christmas, or maybe because I’ve just never been all that normal.

Pudding is a comfort food for me. It has that Summer Visit to Grandmas House feeling, and this version is full of beer and chocolate. It’s cold, but oddly comforting, for those of us that take our comfort that way.

But then again, it’s chocolate and beer, maybe I’m more normal than I thought.

Chocolate Stout Pudding3

Chocolate Stout Pudding with Beer Whipped Cream

Print Recipe
Servings 4 -6 servings

Ingredients
  

For the Pudding

  • 2/3 cup sugar
  • 3 tbs cornstarch
  • 4 wt oz dark chocolate 60%, chopped
  • ¾ cup heavy cream
  • ¾ cup chocolate stout
  • 1 large egg yolk
  • 1 tbs unsalted butter
  • ½ tsp vanilla extract

For the whipped cream

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 3 tbs stout
  • ½ tsp vanilla extract

Instructions
 

  • In a large saucepan off heat whisk together the sugar and cornstarch. Add the cream, beer, and egg yolk, whisk until well combined. Add the chocolate.
  • Bring to a boil, stirring continually over medium heat. Whisk continually for 1 minute, remove from heat.
  • Add the butter and vanilla, stir until well combined.
  • Pour into serving containers, chill until set, about 2 hours.
  • To make the whipped cream, add the cream and powdered sugar to a stand mixer. Beat on high until soft peaks form. While mixer is running add the stout and vanilla, beat until soft peaks return.
  • Top pudding with whipped cream prior to serving.

 

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Chocolate Stout Shortbread Cookies

23.12.2013 22 Comments

 

Chocolate Stout Shortbread Cookies3

I need to start a petition.

To change the usually paring of Milk and Cookies to Beer and Cookies. First of all, it’s just a better idea. If you want to lure friends over, "Hey I’ve got beer and cookies" will go over much better than the alternative. Second, milk is gross. Sure, you turn it into butter, cream or cheese and I’m in. But a tall glass of liquid that was recently inside of a cow just makes me gag. I’m not sure if I have ever in my life drank a glass of milk that wasn’t in the form of blended ice cream. Not even as a kid, I was the juice and cookies type. Now, it’s beer. A nice milk stout is as close as you can get me.

So next time you find yourself at my house and I offer you cookies, don’t expect a glass of milk. But I will give you some good beer, and some cookies made with beer. So I hope that’s a good substitution.

Of course it is, it’s beer and cookies.

Chocolate Stout Shortbread Cookies2

 

Chocolate Stout Shortbread Cookies

Print Recipe

Ingredients
  

For the Shortbread

  • 1 ½ cups butter softened
  • 1 ¼ cup sugar
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 cups flour
  • 2 tbs cornstarch

For the chocolate layer:

  • 3 cups 18 wt. oz dark chocolate chips (60%)
  • 2 tbs heavy cream
  • 1 cup plus 2 tablespoons chocolate stout or imperial stout
  • 1 tsp Fleur de sel or other flaky sea salt

Instructions
 

  • Preheat oven to 325.
  • In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
  • Sprinkle with the salt, flour and cornstarch, mix until just combined.
  • Line a 9x13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking sheet in an even layer.
  • Prick all over with a fork.
  • Bake at 325 for 25-30 minutes or until the edges have just started to turn golden.
  • In the top of a double boiler (or a metal bowl set over a pot of water, but not touching the water) over gently simmering water, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer.
  • Sprinkle with salt. Chill until set, about 3 hours and up to overnight.
  • Cut into squares. Chill until ready to serve.

Chocolate Stout Shortbread Cookies

Chocolate Stout Ice Cream Sandwiches

16.12.2013 7 Comments

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

This is more of that inherent rebellion I told you about.

I’ll take a stout any day, but am more drawn to them in the middle of August when everyone else is reaching for those session IPAs. Ice cream is fine, but when it’s freezing outside, it’s the most appealing. When the summer heat hits triple digits, I like to make soup. Spicy soup that makes me sweat. I want to drink coffee at midnight and put beer in pancakes at 8am. As you can see, this can be a bit of an issue.

In my book Stout Ice Cream sandwiches in December is a middle ground. You get those seasonally appropriate stouts, cookies that seem to make their rounds this time of year and some ice cream to remind you that one day summer will come to us again.

Speaking of this ice cream, it really isn’t ice cream. It’s an ice box version that takes 5 minutes to make, no ice cream maker needed, and stays fairly stable at room temperature. So it’s like rebellious ice cream, that won’t melt at room temperature but tastes like it took you all day. I can get behind that.

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

 

Chocolate Stout Ice Cream Sandwiches

Print Recipe

Ingredients
  

For the Cookies:

  • 1 egg plus 1 additional yolk
  • ½ tsp vanilla
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1/8 tsp salt
  • 4 oz 62% Dark chocolate broken into chunks
  • ¼ cup stout

For the Ice Cream:

  • 1 cup heavy cream
  • 3 tbs cocoa powder
  • ¼ cup powdered sugar
  • 3 tbs imperial stout

Instructions
 

  • In the bowl of a stand mixer, add the egg, yolk, vanilla and both kinds of sugar. Whip on high for ten minutes to create a frothy meringue like texture.
  • In a separate bowl, add the flour, cocoa powder, espresso powder and salt. Stir until combined.
  • In a microwave safe bowl, add the chocolate and the stout. Microwave on high for 30 seconds, stir and repeat until melted.
  • Mix the chocolate into the eggs until combined.
  • Sprinkle the flour, cocoa powder and espresso powder over the chocolate/egg mixture, stir until just combined. Place in the fridge and allow to chill until set up enough to scoop, about 30 minutes. Preheat oven to 375
  • Line baking sheets with parchment paper. Using a cookie scoop, drop equal amounts of dough evenly space on the cookie sheet.
  • Bake for 9-11 minutes, don't over bake. Allow to cool.
  • In the bowl of a stand mixer add the whipped cream, powdered sugar and cocoa powder. Beat on high until stiff peaks form, slowly pour the 3 tablespoons stout into the mixer, beat until beer is incorporated into the whipped cream.
  • Spoon the whipped cream into the cookies. Refrigerate until firm, about 30 minutes and up to 24 hours. Allow to sit at room temperature for 10 minutes before serving.

Chocolate Stout Ice Cream Sandwiches. With a homemade, 5 minute, no-ice-cream-maker filling.

 

 

 

Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

10.12.2013 37 Comments

 

Mini Chocolate Stout Cheesecakes with Beer Camel Sauce 3

 

I’m the kind of girl that brings beer to a baby shower.

Which works out well, when it’s a digital baby shower for the kind of girl who likes those sorts of things. Like my friend Bev who, in her multi tasking ways, is in the process of growing not one but two tiny humans in her guts. Which, in my book, means that she earned herself a few beers once her womb has been vacated.

The blogging community, much like the beer community, is about collaboration. It’s a rising tide lifts all ships, lets compare notes, share resource and support each other environment. We cheer each others successes, grieve with each other, Digital Bake Sale for each other, and throw these online parties to commemorate milestones. It’s a great community to be a part of. And I’ll never stop being grateful that I’ve found my way here.

In honor of Bev who is so crafty she makes two people at once, I’ve made some miniature beer infused cheesecakes. But don’t worry, the alcohol has cook off enough to make it safe for Pregnant Lady consumption*.

Mini-Chocolate-Stout-Cheesecakes-with-Beer-Camel-Sauce-4

Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

Print Recipe

Ingredients
  

For the Crust:

  • 3 cups mini pretzel twists
  • 1 tbs brown sugar
  • 1 tbs flour
  • 4 tbs melted butter

For the Cheesecake:

  • 3 oz about ½ cup dark chocolate (60%)
  • 1/3 cup Chocolate Stout
  • 8 wt oz cream cheese softened
  • 2/3 cup sugar
  • 1 egg
  • 1 tbs flour
  • 3 tbs cocoa powder
  • 1/2 tsp salt
  • 1 tsp espresso powder

For the Sauce:

  • 1 cup sugar
  • 2 tbs light corn syrup
  • ½ cup stout
  • 3 tbs butter cut into cubes
  • 1/2 tsp vanilla extract
  • 2 tsp sea salt

Instructions
 

  • Preheat oven to 350.
  • In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.
  • Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.
  • In the top of a double boiler over gently simmering water add the chocolate and the beer, stir until well combined and melted. Remove from heat, set aside.
  • In a stand mixer add the cream cheese, beat until light and creamy. Add the sugar and beat until well combined.
  • Add the egg, beating until well combined.
  • Add the flour, coco powder, salt and espresso powder, stir until just combined.
  • Stir in the chocolate mixture until well combined.
  • Add the cheesecake batter on top of the crust until wells are about 2/3 full.
  • Bake at 350 until the cheesecakes are set and top has puffed slightly, about 20-25 minutes (time will vary depending on the size of your mini cheesecakes).
  • Allow to cool to room temperature, while the cheesecakes cool a dip will form in the top.
  • While the cheesecakes bake, make the sauce.
  • In a saucepan over high heat add the sugar, beer and corn syrup. Whisk until sugar has melted, then stop stirring.
  • Allow to boil until dark golden brown and has reached 230 on a candy thermometer, about 6-8 minutes. Turn off heat and immediately stir in the butter and the vanilla ( mixture will bubbly up furiously). Allow to cool for about ten minutes.
  • Once cool, remove cheesecakes from pan (if using the mini pans, it may be necessary to run a sharp knife around the edges).
  • Gently spoon the caramel into the well that formed in the top of the cheesecakes.
  • Sprinkle with sea salt.
  • Refrigerate until chilled, about 2 hours.

*Disclaimer: consuming alcohol while pregnant is ill-advised. If you have concerns about the consumption of cooked alcohol while pregnant, consult your doctor. I’m not a physician, taking medical advice from me is also ill-advised. If you want more information about the rate at which alcohol cooks off, read this.

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Check out the other Baby Shower recipes:

Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Drinks
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada 'double' stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Chocolate Stout Candy Cane Cake & Christmas Beers

05.12.2013 12 Comments

Chocolate Stout Candy Cane Cake

 

Chocolate Stout Candy Cane Cake

"Christmas Beer" is a bit of a broad term. It’s isn’t really a style since brewers are free to bring anything from an IPA to a barrel aged stout to the holiday beer table. It’s more of an opportunity. An opportunity for beer people to do get creative, draw inspiration from the season, and make a beer that’s infused with Holiday Cheer (specific, right?).

Often the beers that earn that cheerful Holiday label are malty, slightly higher ABV (alcohol by volume), low hop and include some of those spices we tend to see in Christmas food. Cinnamon, nutmeg, and cloves are frequently power players in Christmas Ales. Chocolate and chestnuts often make an appearance as well.

I have a few for you to seek out, but this list is in no way a "best of" compilation, a Mix Tape of Christmas beers, or a final say in all things boozy Christmas. It’s just a jumping off point, some beers to get you started on your Christmas Beer Quest. If you have a favorite, please chime in. That’s what the comment section is for.

Christmas Ales

12 Beers of Christmas

  1. Schlafly Christmas Ale Categorized as a Winter Warmer ale, this is a malty, low hop, 8% ABV flavor treat. It has notes of juniper, cardamom, cinnamon, and oranges. Count yourself among the fortunate if you happen to be in the limited distribution zone of the Schlafly brewery.
  2. Great Lakes Christmas ale  This award-winning Christmas Ale seems to have a bit of a cult following. Another malty Winter Warmer with spiced notes along with some gingerbread, caramel and a 7.5% abv. This will keep you warm on a snow day.
  3. Port Brewing Santa’s Little Helper Not to be confused with those other beers by the same name, this Helper is a 10% ABV Russian Imperial Stout with notes of cocoa, coffee and dark cherries. There is also a barrel aged version if you’re lucky enough to get your grubby paws on it.
  4. New Belgium Accumulation White IPA This is a style you don’t often see show up to the Christmas Ale party. A hopped up white IPA with bright notes of citrus, tropical fruit and sweet malt to remind you that winter won’t last forever.
  5. Deschutes Jubelale  A yuletide celebration in a bottle. This dark and malty ale has notes of chicory, spice and dried fruit. It’s the perfect beer to wash down that fruitcake. And make you look forward to eating fruitcake.
  6. Bison Gingerbread Ale This organic brewery out of the Bay Area is just the type of people you want to root for. Especially when they make a beer like this. It’s a dark beer with notes of molasses, dark malts, spices and of course gingerbread cookies.
  7. The Bruery 12 Days of Christmas Series Those mad brewing geniuses over at The Bruery have embarked on a 12-year Christmas ale event that results in one new 12 Days of Christmas themed beer every year. They are halfway through the quest, releasing their Six Geese A Laying Belgian Strong Dark ale just last month. It’s malty as well as bright with notes of cranberries, cherries, citrus, and plums.
  8. Rogue Santa’s Private Reserve A variation of their Saint Rogue Red, this hopped up red ale with a beautiful malt finish and some nice spice notes is a great beer to pair with your Christmas dinner.
  9. Avery Old Jubilation An Old English Ale with notes of toffee, mocha, hazelnuts and lots of malt. This drinkable treat is worth the wait each year.
  10. Boulevard Nutcracker Ale With lots of malt, molasses, brown sugar and winter spices, this is a beer that will keep you warm by that winter fire.
  11. Alaskan Winter Ale An Old English ale brewed up where they know a thing or two about cold winters. This winter beer has both a malty richness and crisp brightness with notes of spruce, cherries, and honey.
  12. Souther Tier 2XMAS It’s a Swedish Christmas in a bottle. Brewed with figs, orange peels and spices this is a beer that brings a European style Christmas to a beer bottle. This is a great one to pair with sausages or strong cheese.

Chocolate Stout Candy Cane Cake2

Chocolate Stout Candy Cane Cake

Print Recipe

Ingredients
  

For the Cake:

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • optional: ¼ tsp peppermint extract
  • 1/2 cup buttermilk
  • ¾ cup stout or porter beer
  • 1/3 cup dark chocolate chips
  • 1 2/3 cups cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 3/4 tsp salt

For the frosting:

  • 10 wt oz dark chocolate
  • 1/3 cup stout
  • ¼ cup heavy cream
  • ¼ cup crushed candy canes

Instructions
 

  • Preheat oven to 325.
  • In the bowl of a stand mixer beat the butter and both kinds of sugar until light and fluffy, about 3 minutes.
  • Add the eggs and vanilla extract (peppermint if using) and beat until well combined.
  • In a microwave safe bowl add the chocolate chips and the stout. Microwave on high for thirty seconds, stir and repeat until the chocolate and beer are well combined.
  • Add the chocolate to the butter and mix until well combined, stopping to scrape the bottom of the mixer to insure the butter and chocolate are well combined. Stir in the buttermilk.
  • In a small bowl mix together the flour, cocoa powder, espresso powder, baking powder and salt.
  • Sprinkle the dry ingredients over the wet ingredients and stir until combined.
  • Pour the batter into a large loaf pan that has been sprayed with cooking spray.
  • Bake at 325 for 65-75 minutes or until a tooth pick inserted in the center comes back with just a few crumbs attached.
  • Allow to cool before removing from pan.
  • To make the frosting add the chocolate, cream and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth.
  • Allow the frosting to cool for about 5 minutes and then pour gently over the cake.
  • Sprinkle with crushed candy canes. Chill until the frosting has set, about 30 minutes.

I made this once with the peppermint extract and once without. I have a well documented aversion to mint, so I preferred it without. But if you want to reiterate the Candy Cane flavor and like mint, adding it is a good option.

 

Chocolate Stout Candy Cane Cake3

Bruleed Pumpkin Beer Pie

15.11.2013 5 Comments

Bruled Pumpkin Beer Pie using @DogFishBeer

 

I know what you’re thinking.

You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin' guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.

Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.

But brown ales have a lot of potential, a lot of great flavors, a lot of depth.  Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.

Bruled Pumpkin Beer Pie @DogFishBeer

I used this Kitchen torch, because it’s amazing, easily one of my favorite kitchen tools. (affiliate link)

 

Bruleed Pumpkin Beer Pie

Print Recipe

Ingredients
  

  • 1 Pale ale pie crust
  • ¾ cup heavy cream
  • 2/3 cup packed golden brown sugar
  • ½ cup white sugar
  • 5 large egg yolks
  • ¾ cup brown ale preferably a barrel aged brown ale
  • 1/2 teaspoon salt
  • 2 cups of pumpkin purée
  • 1 tbs cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tsp vanilla extract
  • White sugar for brulee topping about 3 tbs

Instructions
 

  • Preheat oven to 375.
  • Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
  • In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
  • In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
  • Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
  • Pour into the prepared pie pan.
  • Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
  • Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.

For this recipe I use The Pale Ale Pie Dough 

Bruled Pumpkin Beer Pie @DogFishBeer

Pale Ale Pie Dough & And How to Make and Freeze it For Later

14.11.2013 20 Comments

Pale Ale Pie Dough5

 

It’s pie time.

And I hope you won’t hold this against me but I’m about to give you a pie dough lecture. About that store bought crust you use. And how you have to stop.

For the love of Good Beer, stop it.

Here’s why, hold tight, I’m about to change your pre-made-pie-dough buying ways:

It takes 8 minutes to make this. It’s tastes a thousands times better. It freezes really well. And you get to brag to everyone about how "hard" you worked making that dough from scratch.

I’ve made several pie dough recipes in the past and always go back to a version of Cooks Illustrated Foolproof Pie Dough. Mostly because it’s so simple. With an added bonus that it has an amazing tenderness and flakiness that doesn’t always happen with other pie dough recipes.

Pale Ale Pie Dough3

The original recipe uses vodka, the high alcohol content contributes to the flakeyness. I’ve subbed in some beer (shocking), but make sure to use a high ABV beer to get the right effect (step away from the inBev).

It makes a really soft dough that freezes great, some even say it’s better after being frozen for a while.  You can make these far ahead of your other Holiday Meal Prep and just freeze it for later. Make sure and give it a full 24 hours in the fridge to come back to life.

Pale Ale Pie Dough2

And feel free to keep all of this to yourself, let them all think you worked your ass of for that perfect pie crust.

Pale Ale Pie Dough1

Pale Ale Pie Dough {Freezer Friendly}

Print Recipe
Prep Time 8 minutes
Total Time 8 minutes
Servings 2 pie crusts

Ingredients
  

  • 2 1/2 cups 12 ½ wt oz all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tbs cold unsalted butter cut into cubes
  • 8 tbs vegetable shortening
  • 1/3 cup ice cold high ABV pale ale

Instructions
 

  • Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  • Lay two long sheets of plastic wrap on a flat surface.
  • Divide the dough evenly between the two sheets, Form into flat disks.
  • Wrap each disk tightly in plastic wrap. Place the disks into a freezer bag.
  • Freeze for up to 3 weeks. (If you want to use the dough the day of, place the wrapped disks in the refrigerator for 2 hours and up to 3 days)
  • 24 hours before use, put the dough in the refrigerator to thaw.

Notes

If the dough breaks easily when you try to roll it out, gently knead it with your hands until it comes together. Roll it out, line a pie pan and refrigerator to chill, about 30 minutes.
*This recipe also works with all butter, or all shortening, if you prefer.

Adapted from Cooks Illustrated Foolproof Pie Dough

 

Pale Ale Pie Dough4

Apple Pie Bread Pudding

31.10.2013 10 Comments

Apples3

I grew up just feet from an apple orchard on a farm in Easter Washington. Although not as idyllic and charming as one may be led to imagine, I did walk away with an above average ability to name an apples variety just by looking at it. I’ve also learned a thing or two about which apples to use for what, and more importantly, why.

Apples not only run the spectrum of sour to candy like sweetness, but texture is also a huge issue. If a recipe calls for a Granny Smith and you use a Gala don’t be surprised if you end up with an overly sweet pie pan full of mush. Some apples hold up really well to high heat, others don’t. Some need more sugar, while others need very little. If a recipe calls for a specific type of apple, try your best to find that type, the recipes success may depend on it.

Red Delicious: This is the most popular apple in America and I have little idea why, other than it looks so beautiful in a fruit basket. The flesh easily turns to mush when cooked and texture is grainy. Try to avoid this when cooking and use it only raw, like in salads.

Granny Smith: Very popular baking apple because it holds up to high heat, keeping it’s shape during baking. It is also on the sour side, so if you’re substituting a different apple for recipe that calls for a Granny Smith, you might want to pull back on the sugar a bit.  Still a great choice for baking, pies especially, but it tends to be best when mixed with another sweeter apple (like a Braeburn or Golden Delicious).

Honeycrisp: with a beautiful red and green skin, this apples has had a rapid rise in popularity among bakers in the past decade. With a snappy crispness, well balanced sweet-tart flavor and a flesh that wont let you down once baked, this is a variety to seek out when making an apple tart, apple pie or apple tart Tatin. If you can’t find the popular Honey Crisp, look for the Rome Beauty or a SweeTango. With similar qualities, these an excellent stand in.

McIntosh: This is another large red and green marbled beauty. It isn’t the best choice for baking because it tends to fall apart, but because of it’s strong apple flavors it’s a great choice for apple sauce makin'.

Cortland: This is one of the few apples that has tannins. Tannins are most often talked about when discussing wine, they give you that pucker feeling in the back of your throat when drinking a glass of vino. Because of that, Cortlands make a great addition to cider making.

Just be aware that "apple" is not one size fits all when it comes to baking. Making sure you have the right man for the job will help make sure you hit the mark when making those holiday pies.

AP Bread pudding

Apple Pie Bread Pudding

Ingredients

  • 4 tbs butter
  • 3 large Honeycrisp apples, peeled and chopped (about 4 ½ cups)
  • ½ cup brown sugar
  • 1 tsp cinnamon, divided
  • ¼ tsp salt
  • 1 loaf Italian bread, cut into cubes (about 8 cups)
  • 4 large eggs
  • 1 ½ cups milk
  • 1/3 cup granulated sugar
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • ¼ cup chopped pecans
  • Whipped cream (optional)

Instructions

  1. Melt the butter in a pan over medium high heat. Add the apples, brown sugar, cinnamon, and ½ tsp salt. Allow to come to a low boil, stirring occasionally, until the liquid has turn thick and syrupy, about 15 minutes.
  2. Spray a 7×11 (or 9×9) baking dish with cooking spray. Pour the apple mixture into the pan, avoiding the outer edges.
  3. Top with bread cubes and pecans.
  4. In a separate bowl whisk together the eggs, milk, sugar, nutmeg, vanilla and remaining ½ tsp salt. Pour evenly over the bread.
  5. Cover and refrigerate for 1 hour and up to overnight.
  6. Preheat oven to 375.
  7. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. If the bread starts to brown too early, cover with aluminum foil and continue to bake until cooked through.
  8. Invert onto a serving tray, slice and served topped with whipped cream, if desired.

 

Mile High Chocolate Stout Pie

This past Sunday, as I stood at a podium in the middle of a convention center talking about the glorious interplay of beer & chocolate  and how to pair the two, I was asked which chocolate stout I recommend.

read more

Salted Beer Caramel Corn

18.09.2013 37 Comments

Salted Beer Caramel Corn

Today is the day.

Today, September 18th,  the book I spent months creating, turning myself into a figurative nightmare, pouring blood, sweat, tears and beer into each recipe, hits mailboxes and store shelves across the land. While I should be feeling excessively accomplished now that I can officially slap a Publish Author tittle after my name, there is also a thin film of vulnerability draped over today. Because more than I want it sell like Funfetti Cronuts, I want it to be well received, I want you to love it. I wish all the recipes to be Home Runs, every step to make sense to ever cook, and every Amazon reviews to be glowing.

What you think matters to me, probably more than it should. So if you buy this little book of mine, The Craft Beer Cookbook (affiliate link), and you have a question about a recipe, email me: [email protected]. If you make a recipe and love it, tweet a picture to me @TheBeeroness. If you make a recipe on your own blog, share it on my Facebook page. I want to know what you think (let’s be honest) especially if it’s good.

While I spent the weekend worried about the release of cookbook, and working out the details of the book tour, I decided it was a great idea to stress eat caramel corn. I even made two batches.  The first batch I used a hoppy brown ale, which gave the caramel a mild beer flavor that was a bit lost once it coated the corn. The next batch I used an imperial stout, a big bold beer with enough monster taste to give the caramel corn notes of beer in every bite.

Caramel corn and a cookbook, not a bad Wednesday.

Salted Beer Caramel Corn

Salted Beer Caramel Corn

Print Recipe

Ingredients
  

  • 1/3 cup corn kernels
  • 2/3 cup brown sugar
  • 2 tbs light corn syrup
  • ½ cup imperial stout plus 2 tbs, divided
  • 4 tbs butter
  • 1 tsp coarse sea salt

Instructions
 

  • Preheat oven to 250.
  • Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use).
  • Spray a large baking pan with cooking spray.
  • Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
  • Add the brown sugar, light corn syrup, ½ cup stout and butter to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 7 minutes, without stirring. Remove from heat, immediately stir in the remaining 2 tablespoons stout.
  • Spray a silicon spatula with cooking spray (except the handle).
  • Gently pour the caramel sauce over the corn, stirring to coat.
  • Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
  • Remove from oven and spread evenly onto a sheet of parchment or wax paper, sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container.

 

Salted Beer Caramel Corn 2

 

Pub Cookies

11.09.2013 38 Comments

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

I want to put a beer cooking trick up your sleeve. A secret skill to help maneuver the beer cooking universe with deft dexterity. I like to call this a Beer Extract, made by reducing that bottle of beer to a small but mighty beer syrup that fits nicely into a recipe that wants some beer flavor but is without the capacity to handle large volumes of beer right out of the bottle.

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

It’s easy, really. Just simmer the beer long enough to remove the water, leaving all those other great flavors in a compact bite of beer essence. When a recipe, like these Pub Cookies, can only take a little bit of liquid and you want a bit o' that beer flavor to come through at the end, all you need to do is reduce the beer to remove the water and you’re all set.

While this might not bring you the large amounts of beer taste you might want, there is a subtle malty finish to the end flavor, along with those pretzels that always seem to love to tag along for the beer flavored ride.

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

Pub Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes

Ingredients
  

  • 12 ounces imperial stout or porter beer
  • 3/4 cup butter cut into cubes
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour this will make them chewy
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips 60%
  • 2/3 cup mini pretzel twists broken into pieces
  • ¼ cup honey roasted peanuts

Instructions
 

  • In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
  • In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  • In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
  • Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  • Preheat oven to 350.
  • Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)

 

Classic Glazed Beer Doughnuts

27.08.2013 25 Comments

Classic Glazed Beer Doughnuts

We need to chat, you and I. About the Cooking With Beer odyssey I’ve firmly placed myself on and the reasons, both practical and provocative, that I’ve remained such a Craft Beer Cooking Devotee. While I know that the reason you’re drawn to these brew-infused foods may just be the ability to lay down a tray of treats and proudly proclaim, "I put beer in this!" there is in fact, a very functional side to beer baking.

Classic Glazed Beer Doughnuts

Leavening is the hallmark reason to use beer in your bread. And cakes, and doughnuts for that matter. It gives your baked goods a light and tender texture that just can’t be touched by the water or milk. Making that beer in your grubby paws a great addition to anything that needs a lightness to it. These doughnuts are a great example, the dough turned out extremely light and tender, giving you the impression that it was completely acceptable, nay…imperative, that you eat four. Ok, five. Doughnuts, those deep fried little vixens, can often be dense and tough, but just wait until beer has its way with that dough and it’ll never be the same.

Although that isn’t to prevent you from placing a large plate of homemade Classic Glazed Beer Doughnuts in front of a table full of friends and saying, "I put beer in this!"

Classic Glazed Beer Doughnuts

Classic Glazed Beer Doughnuts

Print Recipe
Servings 12 -16 doughnuts

Ingredients
  

Doughnuts

  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 1 packet rapid rise yeast 2 ¼ tsp
  • ¾ cup wheat beer
  • 1/2 teaspoon vanilla
  • 3 large egg yolk room temperature
  • ¼ cup heavy cream room temperature
  • 1 tsp salt
  • 4 tbs butter softened
  • oil for frying

Glaze

  • 1 ½ cups confectioners sugar
  • 1/4 cup IPA beer

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  • Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
  • Add the beer to the stand mixer, mix until most of the flour has been moistened.
  • Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
  • Building up speed, beat on high until the dough comes together and gathers around the blade.
  • The dough will be very soft.
  • Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  • Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
  • Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
  • Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
  • Allow to rise at room temperature until doubled in size, about 30 minutes.
  • Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
  • Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
  • To make the glaze, whisk together the powdered sugar and the IPA beer until well combined. One at a time dip the doughnuts in the glaze.
  • Allow glaze to set before servings.

 

Adapted from: Classic Glazed Doughnuts, Epicurious

Easy Homemade Caramel Ice Cream Sandwiches

26.08.2013 27 Comments

Easy Homemade Ice Cream Sandwiches. Three ingredients no ice cream maker.

Three Ingredients, No Ice Cream Maker, Crazy Delicious Ice Cream Sandwiches was the first name for this recipe, although that did seem a bit long for a recipe that’s so short.

If you know me at all, you’ll know that I’m not a girl that goes for the Quick & Easy recipes, but sometimes I hear of a recipe that just seems too tempting not to try. I stole this recipe for an 80 year old woman I know. She made a version of these (that involved Cool-Whip) for a bingo game she was hosting, and told me all about how easy they were, and how everyone loved them. Easy, you say? None left, you say? I must try these easy and delicious treats, although I will be skipping that blue and white plastic tub.

She was right: easy, delicious and none left. The moral of the story is always listen to your elders.

And eat ice cream.

Easy Homemade Caramel Ice Cream Sandwiches. Three ingredients, no ice cream maker.

Easy Homemade Caramel Ice Cream Sandwiches

Ingredients

  • 2 cups heavy cream, chilled
  • 2/3 cup prepared caramel sauce, room temperature
  • 12 standard sized graham crackers

Instructions

  1. In the bowl of a stand mixer add the cream, whip on high until soft peaks start to form, slowly add the caramel sauce, mixing until well combined.
  2. Spread the caramel whipped cream in a thick layer between two graham crackers, scraping off excess with a butter knife.
  3. Place ice cream sandwiches on a large plate or baking sheet. Freeze until set, about 1 hour.

Easy Homemade Caramel Ice Cream Sandwiches. Three ingredients, no ice cream maker.

 

Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

22.08.2013 91 Comments

Epic Chocolate Stout Cake

Epic Chocolate Stout Cake3

Although I may be shattering illusion with this admission, I don’t always cook with beer. I often create very sober meals with teetotaling side dishes, not a whisper of booze in sight.

However, over the years of carving out a niche in this corner of Craft Beer Land, I have found that beer is an essential and non-replaceable ingredient in several dishes, it just does the best job.

Epic Chocolate Stout Cake2

My Thanksgiving Turkey will always be brined with a brown ale, the meat tenderizing properties of beer have no match. If you want a juicy bird, it’s the best way to get there.

My dinner rolls will always be made with wheat beer, the leaving agents are just too good.

My steak will always be given a good soak in a dark craft beer, it gives the best results.

Epic Chocolate Stout Cake5And my chocolate cake will always be made with a nice chocolate stout. The first recipe I ever made with beer was a stout cake, it was by far the best homemade chocolate cake I had ever made, wooing me to the boozy side of baking.

The taste was both rich and light, smooth and bold. It may have been a gateway recipe that lead me down a path of beer cooking obsession.

Epic Chocolate Stout Cake4

Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting

Print Recipe

Ingredients
  

For the Cake:

  • 7 wt oz 72% dark chocolate chopped (about 1 ½ cups)
  • 1 cup 2 sticks unsalted butter
  • 12 ounces Chocolate Stout
  • 3 and 1/4 cups granulated sugar
  • 4 eggs + 2 yolks
  • ¼ cup canola oil
  • 2/3 cup sour cream
  • 3 cups flour
  • 1 tbs baking powder
  • 1 tbs espresso powder
  • ¾ cup unsweetened cocoa powder
  • 1 tsp kosher salt

For the Frosting:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup sour cream
  • 4 cup dark chocolate chips melted & slightly cooled
  • 4 cups confectioners sugar
  • 1/4 cup bourbon
  • ½ cup heavy cream

Instructions
 

For the cake:

  • Preheat oven to 350.
  • In the top of a double boiler (or a bowl set over gently simmering water), add the dark chocolate, and butter, stirring frequently until just melted. Stir in the chocolate stout.
  • In the bowl of a stand mixer beat the sugar, eggs and yolks until well combined, light and fluffy, about 3 minutes.
  • Add the oil and sour cream, beat until well combined.
  • Slowly add the chocolate, beating until all ingredients are well incorporated, scraping the bottom to make sure all us well combined.
  • In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
  • Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
  • Grease and flour 3, 9-inch cake pans (or two cake pans, and 12 cupcake tins).
  • Pour the batter evenly between the pans.
  • Bake at 350 for 20-25 minutes or until the top springs back when lightly touched, (15-17 minutes for cupcakes).
  • Allow to cool, remove from pans (it’s easiest to transfer to a plate lined with parchment paper.)
  • To assemble a tall cake it’s easiest if all ingredients are cold, warm cake and frosting tend to slide. For best results chill the cake layers for 1 hour prior to assembling.
  • Chill assembled cake until ready to serve.

For the frosting:

  • In the bowl of a stand mixer beat the softened butter on high until creamy, about 3 minutes. Add the sour cream, beat until light and fluffy.
  • Slowly pour the melted chocolate into the mixer, beating until well combined with the butter mixture.
  • Add the powdered sugar and slowly building up speed, beat on high until well combined.
  • A few tablespoons at a time add the bourbon and the cream, allowing to fully incorporate before adding more. Scrape the bottom of the bowl to make sure all ingredients are well incorporated.
  • Cover bowl and refrigerate until set, about 20-30 minutes.