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Sundae

Pumpkin Porter Beer Brownies Sundaes

Pumpkin Porter Brownies Sundaes1

Pumpkin things are upon us.

Of course we have those pumpkin spice lattes that the weather is far too warm to warrant, and the overly orange plastic pumpkins that Target is trying to push on us, but it’s the beer that gets me most excited. It can be a triple digit August afternoon when a package of pumpkin porter arrives and I’ll still break into it as soon as I can open the box.

As early as July those hotly anticipated squash infused brews start to hit bottle shops and brew pubs across the land. From a pale lager to a deep stout, every style of beer has had a tryst with a pumpkin. Every brewer has a different take. Some like to spice it up, others favor a drinkable pumpkin pie, while some want the flavor to be a subtle background note you should have to work at identifying. Whatever you prefer when it comes to this super special release category, there is a beer that will suit your mood.

Pumpkin Porter Brownies Sundaes2

A box of He Said Baltic Porter brewed with pumpkin and spice arrived on my door step last week reminding me that the days of driving with the windows down and eating ice cream outdoors are rapidly coming to a close. So I did what any rational person would do: I made brownies. But, somehow, that didn’t seem like enough. So I made a pumpkin porter infused chocolate sauce and added in the more weather appropriate giant scoop of cold ice cream. Which makes this the perfect transitional recipe from the heat wave afternoons to the fireside evenings. It’s both pumpkin and ice cream, regardless of the weather in your town, this recipe fits.

Porters are a great vehicle for the flavors of pumpkin. The deep earthiness is delivered well with the roast notes of the darker beers and this beer is no exception. The flavors of pumpkin in He Said are perfectly mild in a way that I prefer, these beers can often be treated heavy handed. This Baltic porter delivers the flavors of pumpkin and spice without molesting you with them, it’s more seductive. It’s a deep, smooth porter that draws you in. And, apparently, makes you bake things. Or maybe that’s just me.

Pumpkin Porter 21st

 

Pumpkin Porter Brownies Sundaes

Ingredients
  

For the brownies:

  • 1 ½ cups unsalted butter cut into cubes
  • 10 wt ounces 60% chocolate about 2 cups
  • 1 cup pumpkin porter
  • 1 tsp vanilla
  • 2 large eggs
  • 1 ½ cups white sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup bread flour
  • ½ tsp cinnamon
  • 2 tsp espresso powder
  • 1 teaspoon salt
  • 1/3 cup unsweetened cocoa powder

For the Sundae:

  • 10 wt oz dark chocolate 53% cocoa
  • 2 tbs light corn syrup
  • 1/3 cup pumpkin porter
  • 1 quart vanilla ice cream

Instructions
 

  • Preheat the oven to 400. In the top of a double boiler, or metal bowl set over (but not touching) gently simmering water, add the butter and the chocolate. Stir occasionally until just melted. Remove from heat, stir in 1 cup pumpkin porter and vanilla extract.
  • In the bowl of a stand mixer beat the eggs on high until light and frothy, about 2 minutes. Add both kinds of sugar and beat for 6 full minutes. Add the pumpkin puree, stir until combined.
  • In a separate bowl add the flour, cinnamon, espresso powder, salt and cocoa powder, whisk until well combined.
  • While the mixer is on low, add the chocolate mixture to the eggs. Mix until well incorporated, stopping to scrape the bottom of the bowl to insure the batter is fully combined.
  • Remove the bowl from the stand mixer, sprinkle with dry ingredients. Stir until just combined.
  • Grease a 9x13 baking dish, or spray with butter flavored cooking spray, pour in batter.
  • Place in the oven and immediately reduce to 350. Bake at 350 for 35 minutes. The top should look completely dry but the center should still be fudgy. Don’t over bake. Remove from oven and allow to cool until set and come to room temperature before attempting to cut, about 1 hour.
  • Add the dark chocolate, corn syrup, and 1/3 cup pumpkin porter to the top of a double boiler over medium heat.
  • Stir until melted and well combined, remove from heat, pour over ice cream.

 

Pumpkin Porter Brownies Sundaes3

 

 

 

Mini Brownie Sundaes

Mini Brownie Sundaes via @DomesticFits

This is another one of my "it’s not a recipe" recipes. Because it’s not, it’s assembly instructions on how to assemble these cute little party desserts.

I made these for the Forth, a huge hit with with the under 5 set, and small enough to be the perfect size for little fingers.

The only thing I would do differently next time is nix the cupcake wrapper. It was too difficult to try and disrobe the mini brownies when they are piled high with ice cream and toppings.

Mini Brownie Sundaes via @DomesticFits

I used my favorite brownie batter, and next time will just liberally spray the mini muffin tins instead of using the cupcake papers. If you want to buy them, most "brownie bites" come sans cupcake wrappers, so you’ll be all set. If you want to make them from scratch, skip the wrappers, use a brownie batter not a cupcake batter (you want to avoid the domed top and hope for a concave one), and let them cool completely before topping with ice cream.

Mini Brownie Sundaes via @DomesticFits

If you have the freezer space, you can make up trays of these in advance and just pull them out when the moment strikes. I used an amazing grilled peach ice cream that I’ll be posting later in the week, but for a classic flavor combo, good ol' vanilla works just fine.

Mini Brownie Sundaes via @DomesticFits

Mini Ice Cream Sundaes

Yield: 24

Ingredients

  • 24 chocolate mini muffins, cupcakes or brownie bites
  • 1 pint ice cream
  • 2 cups whipped cream
  • sprinkles
  • 24 cherries

Instructions

  1. Place the mini brownies on a serving tray.
  2. Using a cookie scoop, scoop out a ball of ice cream and firmly place it on top of each brownie.
  3. Top with whipped cream, then sprinkles then a cherry.
  4. Serve immediately.

Notes

If making from scratch, use brownie batter rather than cake batter to avoid a domed top. Skip cupcake papers and spray mini muffin tins liberally. Use a cookie scoop for the perfect sized ice cream ball.

Mini Brownie Sundaes via @DomesticFits

Chocolate Stout Waffle Sundae with Chocolate Stout Fudge Sauce

Chocolate Stout Waffle Sundae with Chocolate Stout Fudge Sauce5

In my world, this is dessert.

But that being said, I ate it at 3 in the afternoon (mostly because I wanted to make it for you, and I refuse to photograph using artificial light, necessitating a mid-day desert for picture taking purposes).

Breakfast in my land, is savory. Although I occasionally indulge in sugar loaded calorie bomb in the morning hours only because for some reason it’s socially acceptable, but if we step back and look at it objectively, this is dessert.

Since I put beer in your breakfast on multiple occasions (Like this, and this and don’t forget about this), I would never judge you for eating this pre-noon. BUT, it’s dessert. And it needs to be served with a stout that’s almost warm. Maybe a sipin' stout that’s been aged in a bourbon barrel, or a smokey porter.

But it’s definitely dessert. Even if you eat it in the middle of the day.

Chocolate Stout Waffle Sundae with Chocolate Stout Fudge Sauce2

Chocolate Stout Waffle Sundae with Chocolate Stout Fudge Sauce

Ingredients
  

For The Sauce

  • 3 tbs butter
  • ½ cup stout
  • 2 tbs corn syrup
  • 1 cup dark chocolate chips

For the Waffles

  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips
  • 1/3 cup milk
  • 2/3 cup stout
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs divided
  • 1/3 cup sugar
  • Ice Cream for serving

Instructions
 

  • Add the butter, 1/2 cup stout and corn syrup to a sauce pan. Cook over medium high heat until butter has melted and the mixture has just started to boil.
  • Turn off heat and stir in 1 cup chocolate chips until completely melted. Allow to cool slightly before using.
  • Preheat waffle iron according to manufacturers specifications.
  • In a large bowl add the flour, baking powder, cocoa powder, and salt, stir.
  • In a microwave safe bowl, add the chocolate chips and milk. Microwave for 30 seconds, stir and repeat until melted. Stir in the beer, vegetable oil, vanilla and only the yolks of the two eggs.
  • Add the whites to separate bowl, along with the sugar. Whip with a hand mixer until soft peaks form, about 5 minutes.
  • Make a well in the dry ingredients, add the chocolate milk mixture and stir until just combined. Gently fold into the egg whites until just incorporated.
  • Cook in waffle iron according to manufacturers specifications, using butter flavored cooking spray if indicated.
  • Plate waffles, top with desired amount of ice cream, drizzle with chocolate sauce. Serve with a malty stout.

Chocolate Stout Waffle Sundae with Chocolate Stout Fudge Sauce3