Dessert

Blackberry Sweet Rolls with Beer Dough

13.08.2018 4 Comments

Blackberry Sweet Rolls with Beer Dough, like cinnamon rolls just WAY better.

It finally happened. Out of nowhere, and without my consent. I’m not even sure when it started, really. But now, it’s official.

I’m a Pacific Northwesterner, authentic and legitimized and I was finally given proof. I am, after all, a California girl born and raised. Heat seeking, lizard-on-a-rock always looking for a terrarium to spend time in. Summer was always my favorite season, and I need sunshine like I need air. But then, it happened.

After weeks of near triple-digit heat squeezing the breath out of Seattle area, I woke to a light rain, air sweet and soft, and a dew covered garden. "Thank God," I thought, "It finally rained," and there it was. A delicate summer rain was welcomed into my life like aloe on a sunburn.

I’m a Pacific Northwesterner. I even found myself aching for the fall, the sweaters, the smell of a fireplace, the color of the leaves as they say goodbye like the finale of a fireworks show.

I won’t be drinking any pumpkin spice lattes any time soon, so don’t get any ideas. I will, however, be picking as many blackberries as I can before they leave for the year. Freezing the excess for winter baking, and take full advantage of these charming weeds that overtake the Seattle area side roads and unkempt lots.

Just about 20-minutes of picking yielded 4 pounds of fruit, so obviously I needed to spend Sunday afternoon baking some Blackberry Sweet Rolls, and settling into the idea that for the first time in my life I’m not really sad to see the summer come to an end.

Blackberry Sweet Rolls with Beer Dough

Print Recipe

Servings 12 servings

Ingredients

For the dough:

4 cups 480g all-purpose flour
2 ½ teaspoons 1 envelope rapid rise dry active yeast
¼ cup 50g granulated sugar
1 teaspoon 2g lemon zest
1 cup 8oz beer (Hefeweizen, pale ale, pilsner)
½ cup 1 stick unsalted butter, softened
2 teaspoons 10g vanilla extract
1 teaspoon 6g salt

For the filling:

½ cup 114g butter, softened
½ cup 100g granulated sugar
1 teaspoon 6g salt
1 teaspoon 5mL fresh lemon juice
1 ½ cup 220g blackberries

Frosting:

1 tablespoon 15mL lemon juice
1 teaspoon 6g lemon zest
1 teaspoon 5g vanilla extract
4 ounces cream cheese softened
½ cup 114gsoftened butter
2 cups 240g powdered sugar
½ teaspoon 3g salt

Instructions

Stir together the flour, yeast, sugar, lemon zest, in a stand mixer.
Heat the beer to 120°F (Always defer to the liquid temperature listed on the package of yeast, regardless of what the recipe says. Your yeast package says 105°F? Heat the liquid to that temperature!)
Add the warmed beer to the stand mixer, mix until incorporated.
Add the butter, vanilla and salt. Continue to beat until the dough is no longer sticky and gathers around the hook, about 8 minutes.
Add dough to a large, lightly oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.
Add dough onto a lightly floured surface. Roll into a large rectangle about 9x13 inches in size.
Add all filling ingredients (except the blackberries) to a bowl, mix until well combined.
Spread the filling evenly across the dough, sprinkle evenly with blackberries.
Starting with the long end, roll the dough tightly into a long log. Cut into 12 rolls about 1 ½ inches wide.
Add the rolls tightly into a baking dish, cut-side up.
Allow to rise until doubled in size, about 30 minutes.
Bake at 350°F until golden brown, about 40 minutes.
Beat together the butter and cream cheese until well combined. Add in the remaining ingredients, then beat until light and creamy.
Frost before serving. Serve within 10 hours of making.

Chocolate Stout Cake with Cherries: Fudgy and Flourless!

10.08.2018 No Comments

Chocolate Stout Cake with Cherries: Fudgy and Flourless!

Chocolate Stout Cake with Cherries: Fudgy & Flourless!

Chocolate stout cake is the perfect way to get back into your life after getting lost in writing a book. It’s like asking for forgiveness for your comprehensive neglect without actually apologizing for fear of reminding everyone how absent you’ve been as you waded through 30,000 words.

It’s also a reminder that flour is unnecessary in chocolate cake, it’s so much better without. So rich, dense and delicious it doesn’t even need frosting. As if the cake is above frosting, outgrown the need for it.

I would never dissuade you from a frosting related endeavor, live your truth. But if I WAS to frost this magical chocolatey beerified treat, it would be with something just as profanely mature, and wide-eye inducing.

I’ll give you some examples, just in case you are, in fact, contemplating topping this cake with something: salted caramel whipped cream, espresso ganache, bourbon mascarpone frosting.

Or, just get a pint of ice cream (salted caramel? espresso rum? horchata?) and make it a ridiculous sundae. Just make sure to serve it with a stout.

Chocolate Stout Cake with Cherries: Fudgy and Flourless!

Print Recipe

Servings 6 -8 servings

Ingredients

6 oz dark chocolate 60%, chopped
1/3 3oz cup stout
½ cup 114g butter, chopped
1 ¼ 250g cups granulated sugar
4 large eggs
3 tablespoons 45g vegetable oil
¾ cup 88g cocoa powder
1 teaspoon 6g salt
2 tablespoons 16g cornstarch
1 cup 160g pitted dark cherries

Instructions

Preheat oven to 350°F.
In the top of a double boiler over a simmering water add the chocolate, beer and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted, remove from heat.
In a mixing bowl whisk together the sugar and eggs until well combined. Stir in the oil. Sprinkle with cocoa powder, salt and cornstarch, whisk until well combined.
Stir in the chocolate and the cherries until combined.
Place a round of parchment paper inside a 10-inch spring form pan, rub the inside of the pan and the parchment paper with butter.
Pour the batter inside the prepared pan in an even layer.
Bake for 40-45 minutes or until the top is puffed and no longer looks wet, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a serving plate.

Beer Caramel Sauce: Jalapeno IPA Caramel

07.08.2018 6 Comments

Beer Caramel Sauce: Jalapeno IPA Caramel

Jalapeno Beer Caramel sauce is something you could easily side-eye. I get that. What do you even do with it?! Don’t you worry, I’ve got that covered.

Not only am I hooking you up with a super easy caramel sauce recipe, I’ve also got some really easy ideas of how you’re just dying to use it (you are, trust me).

First: Grilled Pineapple with Jalapeno Beer Caramel Sauce. Didn’t I tell you? You just oohhh-ed to yourself thinking about it. But I have some more, I’ve thought about this for a bit.

Chicken and Waffles with Jalapeno Beer Caramel Sauce
Vanilla Ice Cream with Jalapeno Beer Caramel Sauce
Mini Doughnuts with Jalapeno Beer Caramel Dipping Sauce (right?!)
Sour Apples with Jalapeno Beer Caramel Dipping Sauce

You see what I’m saying? I know that at first sight it might not seem like something you’d want to make due to lack of possible uses, but there you go. Now you not only have a recipe for a quick and memorable caramel sauce, you also have recipe ideas as well as a great reason to open a beer.

You’re welcome.

I used this amazing DIPA from Barrage Brewing Company that I loved before I even opened it because of the name, obviously. (Thanks @InkedBeerLover for sending it my way!)

Beer Caramel Sauce: Jalapeno IPA Caramel

Print Recipe

Ingredients

1 cup 200g sugar
½ cup 4oz IPA beer, plus 2 tablespoons (30mL)
2 tablespoons 28g butter, cut into cubes
1 teaspoon sea salt
1 large jalapeno sliced
2 tablespoons heavy cream

Instructions

Add the sugar, and ½ cup beer to a pot over high heat. Stir until the sugar has dissolved, then don’t stir again until the end. Swirl the pan to redistribute the sugar when necessary.
Boil until dark amber in color, about 6 minutes, remove from heat.
Immediately stir in the butter, salt, jalapeno, heavy cream and remaining beer (it’s best to have this all prepped and ready to go prior to this step).
Stir until the butter has dissolved. Allow to steep for ten minutes.
Remove the jalapenos.
Add the sauce to an airtight container, store in the fridge until ready to use.

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

03.05.2018 11 Comments

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

When you have a weird job, there are two categories of projects you work on. The first types are the reasons you got into this in the first place. The love projects. The creative soul projects. The goosebumps and fevered excitement projects.

Those are the ones that keep you going. The second type, are the ones that pay the bills. The ones that you still like, the ones you’re grateful for, the ones that you still throw your heart and gypsy soul into, but in your heart of hearts, you know you’re only doing them because you like electricity and groceries and being able to pay those bills affords you such luxuries.

If you’re lucky, there is a huge Venn diagram overlap between the two. Most of what you do is —to one degree or another— both. I very rarely do projects that are just to pay the bills, but I very frequently find myself immersed in a passion project that will probably never result in any type of bill-paying.

I’m ok with this, it’s how I know I’ve chased my career down the right rabbit holes.

Right now I’m trying to turn my number one passion project into something that’s more in the center of that diagram. It’s a website I started about a year ago, a project I’ve been trying to move forward and I’m really in love with it.

It’s Craft Beer Photography, it’s stock photos, it’s prints, it’s "please hire me to photograph your brewery because that sounds really fun and I want to do it."

It’s also one of my favorite parts of this weird job I’m trying to invent for myself. Because no one has ever really done this and I’m still trying to figure out what it looks like.

For now, let’s eat some cake and drink some beer and figure the rest out later.

Drunk Diablo: Chocolate Stout Devils Food Cake with Mexican Hot Chocolate Frosting

Print Recipe

Servings 10 -12 servings

Ingredients

For cake:

3 ounces bitter sweet chocolate
½ cups 4oz hot brewed coffee
1 cup 8oz stout beer
3 large eggs
2 ½ cups 375g sugar
¾ cup 180g vegetable oil
1 ½ cups 360g sour cream
1 teaspoon vanilla
2 ½ cups 300g all-purpose flour
1 ¾ cups 168g unsweetened cocoa powder
2 teaspoons 10g baking soda
1 teaspoon 5g baking powder
1 teaspoons 6g salt

For the frosting:

1 ½ cup 342g butter, softened
2 cups 386g vegetable shortening*
¼ cup 24g cocoa powder
3 cups 390g powdered sugar (plus additional to taste)
¼ teaspoon 0.5g cayenne pepper
1 teaspoon 4g cinnamon
½ teaspoon 2g chili powder
1 teaspoon vanilla extract

For the ganache:

10 wt oz dark chocolate 60% cacao
¾ cup 180gheavy cream
¼ cup 60g stout beer

Instructions

Preheat oven to 325°F.
Add the chocolate, coffee and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted (this can also be done in a double boiler).
Add the eggs and sugar to the bowl of a stand mixer, beat on high until light in color and well combined. Add the vegetable oil, sour cream and vanilla, beat until well combined. Mix in the chocolate mixture.
In a separate bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
Divide evenly between three 9-inch cake pans that have been greased and floured.
Bake for 35 minutes or until the top springs back when lightly touched.
Add the butter to the bowl of a stand mixer, beat on high until light and fluffy. Add the shortening, beat until well combined. Add the remaining frosting ingredients, beating until well combined. Frost the cake, with frosting between all the layers. Refrigerate while you prepare the ganache.
Add all the ganache ingredients to the top of a double boiler set over simmering water. Stir until the chocolate is almost all melted. Remove from heat and continue to stir until the chocolate is completely melted.
Pour the ganache over the cake, spread in an even layer, or allow to drip down the sides.

Notes

*Just use the shortening. It’s a texture thing, and it’s totally worth getting over the fact that shortening skeeves you out. It makes the most amazing frosting, trust me, just do it!

Stouts and Scouts: No Churn Thin Mint Beer Ice Cream

08.03.2018 2 Comments

Stouts and Scouts: No-Churn Thin Mint Beer Ice Cream. Ten-minute prep!

This is my exception. Really, the only one. I have an aversion to mint that started in a cave in Middle Atlas the day before I almost died in Morocco.

But the thing is, if you are ever in a cave in Middle Atlas and a very nice cave dweller offers to make you tea, YOU DRINK IT! Even if the water is so dirty it looks like mud. Even if the glasses are a little cracked and leaky. Even if you’re fairly certain you’ll end up with dysentery.

Even if your guide through Middle Atlas turns out to be a drug dealer. That last part really had nothing to do with the tea other than it magnified an already strange experience.

After that day, mint was never the same. I wouldn’t take it back if you paid me, it was an amazing (although slightly terrifying at times) experience that happened to change the way I respond to the flavor of mint.

Thin Mints are the exception. Maybe it’s because they taste nothing like the mint leaves that had been muddled into my glass that day.

Or maybe it’s because they remind me of being a kid. Or maybe it’s because I’m such a sucker for those little crack dealers outside the grocery stores that I can’t help but buy them every time. And since the appropriate place to store your crack, I mean Thin Mints, is in the freezer, making ice cream just made sense.

And if there’s a better cookie and beer pairing than Thin Mints and an Imperial Stout I can’t think of it at the moment.

Stouts and Scouts: No Churn Thin Mint Beer Ice Cream

No churn, ten minutes prep!

Print Recipe

Prep Time 10

Total Time 3 10

Servings 6 -8 servings

Ingredients

1 ½ cups heavy cream
½ cup powdered sugar
1/3 cup granulated sugar
2 tablespoons cocoa powder
½ teaspoon salt
8 thin mint cookies crushed
¼ cup stout beer Imperial stout preferred

Instructions

Add the cream, powdered sugar, and granulated sugar to the bowl of a stand mixer. Beat on high until soft peaks form.
Add in the cocoa powder, salt, and crushed cookies, stir to combine.
While the mixer is running, slowly add the beer until it is well combined.
Add to a freezer safe bowl, freeze until set, about 3 hours.

Individual Stout Mousse Cakes with Flambé Bourbon Beer Cherries (for two)

09.02.2018 4 Comments

Individual Stout Mousse Cakes with Flambé Bourbon Beer Cherries

This is for you. Or really, it’s for us. Because I decided a long time ago to redefine Valentine’s day to be about more than just romantic love.

Valentines is about the people you love, all of them. Even the ones who never see you naked. Especially the ones who never see you naked (this leads me to the "how much inappropriateness can I shove into one paragraph?" line of thought).

You’re single? Who cares, you love tons of people! Your mom, your neighbor, your bartender. You have plenty of people to love all over and share a beer with. That’s what’s important. The people we get to love and make a cake for.

I love you, for instance. Mostly because you make it possible for me to do my weird job. Where would I be if you didn’t care that I make food with beer instead of just drinking it like a normal person? I know where I’d be, I’d still be doing this.

Which would be fine, but my weird job is amazing. It’s more than I think I even deserve. So to thank you, I made you a cake. Feel free to share it with your mom, or your neighbor or your bartender.

Or, you know, that person who gets to see you naked. As if seeing you naked wasn’t present enough!

Individual Stout Mousse Cakes with Flambé Bourbon Beer Cherries (for two)

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Servings 2 people

Ingredients

For the cherries:

¼ cup Bourbon
½ cup brown sugar
½ cup barrel-aged stout
1 cup Bing cherries pitted (thawed if frozen)
¼ cup Cointreau

For the cakes:

4 tablespoons 57g butter (plus more for ramekins)
6 oz bittersweet chocolate 62% cocoa content
¼ cup 32g stout
3 eggs separated
¼ tsp cream tartar
¼ cup 50g sugar
1 tablespoon 6g cornstarch
1 tablespoon 8g flour

Instructions

Add the bourbon, sugar, and stout to a saucepan. Simmer until sugar has dissolved.
Add the cherries to a re-sealable jar, pour bourbon/beer mixture over the cherries. Allow to sit at room temperature for one hour. Seal and refrigerate until ready to use, can be made several weeks in advance.
Heat the oven to 375°F.
Place butter, stout, and chocolate in the top of a double boiler (or a metal bowl set over a pot of water) over gently simmering water. Stir frequently until melted, remove from heat and allow to cool slightly.
In the bowl of a stand mixer add the egg whites, salt, and cream of tartar, building up speed, beat on high until soft peaks form. While the mixer is running add the sugar a bit at a time, beat until stiff peaks form.
In a large bowl stir together the egg yolks, cornstarch, and flour. Beat on high until light and slightly fluffy.
Slowly pour the chocolate mixture into the egg yolk mixture, beating until completely combined, scraping the bottom to make sure the mixture is well incorporated.
About 1/3 at a time, gently fold the egg whites into the chocolate mixture using a spatula. Stir until egg whites are well combined with the chocolate mixture.
Grease two large (10oz) ramekins or oven-safe bowls with butter until well coated.
Add the batter evenly between the two ramekins.
Bake for thirty minutes or until the top has puffed and looks dry. Remove from oven and allow to cool to room temperature before removing from ramekins.
Add the cherries to a small pot or skillet. Pour the Cointreau over the cherries. Using a kitchen torch or long match, light the liquid on fire. Swirl until to distribute the flame. Allow to flambé for about 2 minutes, then add a lid to extinguish the flame. Pour the liquid and the cherries evenly over the cakes. Serve immediately.

Stout Cranberry Mascarpone Chocolate Truffles

16.12.2017 4 Comments

Stout Cranberry Mascarpone Chocoalte Truffles305

Stout Cranberry Mascarpone Chocolate Truffles

I do this thing every year, and I think you should do it, too. It’s about resolutions. I make one every year, but they aren’t about denying myself things in a way that I will spend the year torturing myself with goals that revolve around fitness or money.

They’re about ways I want to add to my life, things I want to do, things other people call "bucket list" (I hate that term, if you want to do, just do it! Don’t add it to a list!) items.

Find something you’ve always wanted to do and make it your goal. Want to go to Panama? Figure out how. Of course you can, don’t look at me like that. What do you need to do? Take a second job? Save all your money until next November when you’ll go on a Central American holiday?

Stout Cranberry Mascarpone Chocoalte Truffles

Whatever it takes, it can be done. Make a goal to do something you’ve always wanted to do, stop making resolutions to hate yourself for a few months then hate yourself for giving up.

A handful of years ago my New Years goal was to get published, 6 months later I had a book deal. The next year it was to get paid to write for magazines, that year I wrote about Homeboy Industries for a magazine and it’s still my favorite thing I’ve ever written.

This year my New Years goal is get work as a travel writer. Sure, I’ve done a few things. I’ve written this, and this, but I want more. I want something big. I’ll let you know how it goes, but for now, I’m hopeful.

Set your goal, tell me what it is, and we can check in on each other through the year. You’ve got this.

Stout Cranberry Mascarpone Chocolate Truffles

Print Recipe

Ingredients

¾ cup fresh cranberries
½ cup granulated sugar
1 cup stout beer
8 oz mascarpone cheese
1/3 cup powdered sugar
½ teaspoon salt
10 oz dark chocolate 60% cocoa content

Instructions

Add the cranberries, granulated sugar and beer to a pot over medium high heat. Bring to a boil, boil for 5 minutes. Remove from heat, drain, add to a small dish and refrigerate until chilled (can be done several days in advance, cover if chilling longer than an hour).
In a mixing bowl add the mascarpone, powdered sugar, and salt, beat on high until well combined. Chill for at least 30 minutes and up to three days (cover if chilling longer than an hour).
Using a melon baller or small spoon, make half a ball of mascarpone, add one or two stout soaked cranberries, then add more mascarpone to make a ball about the size or a large marble. Add to a plate covered with wax paper. Continue until all the mascarpone is used. Add the plate of mascarpone balls to the freezer, freeze for 30 minutes.
Add about 8 oz of the chocolate to the top of a double boiler set over gently simmering water, making sure the water does not boil, keep the heat low. Stir until the chocolate is mostly melted. Remove from heat, add the remaining chocolate and stir until all the chocolate is melted.
One at a time add the balls of mascarpone to the melted chocolate with a fork, cover completely with chocolate, then return to the plate. Allow to dry until set, about 10 minutes. Chill until ready to serve.

Blackberry Galette with Beer Tart Crust

07.09.2017 1 Comment

Blackberry Galette with Beer Tart Crust

It started as a last minute trip to chase down an assignment for a magazine I write for, and it ended up being more of a revelation.

How is it that Bellingham—one of the countries best beer cities—is less than two hours from my door and I had yet to explore it? How is it that it took an assignment from 1889 Magazine to get me up there?

It started at Chuckanut, a brewery so heavily awarded it’s shocking they haven’t been around longer. Although the owners have brewed since the 1980’s, and done so all over the world.

My recommendations: Kolsch, British Brown Ale

I ended up at WanderBrewing next, of my favorite of all the destinations of the weekend. Maybe because the owner, Chad, was more than gracious and welcoming. Carving out time in his hectic beer-making-business-running-brand-new-tiny-baby-at-home schedule to have a pint with me.

Maybe it was because I’ve been in love with the beer since the first time I had it. Either way, this place is a must when you find yourself anywhere close to Whatcom county.

My recommendations: Global Mutt Baltic Porter, Wanderale Belgian Blonde

From there, I needed food and found myself at the Bellingham location of one of my favorite breweries from my last visit to Wyoming, Melvin Brewing. I was delighted to see that not only was the food fantastic, but they are in the process of brewing beer specifically for the Pacific Northwest.

I love what Melvin is doing with Wyoming ingredients and I can’t wait until I can sample what they do with Washington ingredients. Word on the street is that there will be brand new brews made in Washington, for Washington as early as November. Which means I’ll need another visit in a few months.

My recommendations: Asterisk DIPA, Drunken Master Burger, Shishito Peppers

If you’re like me, and you travel with your dog as often as possible, I can’t recommend Home2 Suites in Bellingham more. Not only was this a gorgeous, brand new hotel with a kitchenette in the room and the best complimentary breakfast I’ve had on the road, but I’m pretty sure they were thrilled to see Chowder Jones check in with me. I often feel like hotels put up with my dog, this place adored him.

Although at this point the beers were starting to kick in, I wasn’t nearly close to being done. There are 12 outstanding breweries in Whatcom County, and I was just getting started.

Aslan Brewing was a gorgeous space with fantastic beer.

My Recommendations: Disco Lemonade, Simcoe Slice

Although not a brewery, nearly everyone I spoke to about beer in Bellingham told me about Elizabeth Station. It’s a tap room, it’s a bottle shop, but it’s more. It’s a meeting place, a craft beer community room, a neutral ground for all things beer. It’s more than worth a stop in for a beer or two.

My recommendation: Sit at a communal table and chat with people, order a flight and let the bartender choose your beers for you

Bellingham is very dog friendly

Structure brewing was small in the way you want a tap room to be small. It was friendly and cozy.

My recommendations: No Sleep Stout, Group Think

Boundary Bay is Bellingham’s oldest brewery still in operation. The staff is friendly and the place is huge. Plenty of events in summer on the expansive outdoor patio, it’s both kid and dog-friendly and there is plenty of beer and food.

My recommendations: Galaxy Single Hop, Dry Irish Stout

Clearly I need another trip. Not just because I need more Wander beer, and I need to see what Melvin does, but I also need to spend more time at Kulshan, Gruff brewing and Stones Thrown. One trip isn’t enough.

For now, I’m leaving you with a recipe you need to make before blackberry season ends. It’s also my favorite tart crust ever. It’s a little soft and can be difficult to work with, but once it’s baked it’s the most tender crust I’ve ever made. Worth the hassle.

Blackberry Galette with Beer Tart Crust

Print Recipe

Servings 4 -6 servings

Ingredients

Crust:
1 ½ cups 180g All purpose flour
1 teaspoon 6g salt
2 tablespoons 28g sugar
½ cup 114g unsalted butter, softened
3 tablespoons 28g unsalted butter, chilled, cut into small cubes
¼ cup 58g Belgian ale beer (or pale ale, pilsner, or wheat beer)
Filling:
4 ½ cups 590g fresh, ripe blackberries
2 tablespoons 28g sugar, plus 1 tablespoon, divided
1 tablespoon 8g cornstarch
1 tablespoon 2g lemon zest
1 tablespoon 12g fresh lemon juice
1 tablespoon 14g melted butter
375 F 35-40 minutes

Instructions

Add flour, salt, sugar and softened butter to a food processor, process until combined. Add the cold butter, pulse until just combined, you will still be able to see some larger pieces of butter, this will create flakey layers.
Pulse in the beer until completely incorporated into the dough. Dough will be very soft.
Lay a long sheet of plastic wrap on a flat surface, add the dough to the center.
Form into a flat disk. Wrap disk tightly in plastic wrap. Chill until firm, about 3 hours and up to three days.
In a large bowl add the blackberries sprinkle with 2 tablespoons sugar, cornstarch, lemon zest, lemon juice. Toss to coat. Allow to sit while you prepare the dough.
Knead the dough lightly in hands until dough comes together and warms slightly. Roll out on a lightly floured pieces of parchment paper to form a large circle, about ¼ inch thick. Transfer the dough circle and the parchment paper to a baking sheet.
Pour off any liquid that has accumulated in the blackberry bowl.
Add blackberries to the center of the galette.
Fold the bare edges of the dough up over the filling, using the parchment paper if necessary.
Preheat oven to 400.
Transfer the baking sheet to the freezer, freeze for 15 minutes. Alternately you can chill in the fridge for 30-45 minutes (or overnight). This will help the galette stay together when baking and help the crust to be lighter and flakier.
Brush the crust with melted butter, sprinkle with remaining sugar.
Bake at 400 for 30-35 minutes or until crust is golden brown. Allow to cool prior to serving.

Want to know more about my trip to Bellingham or read my beer column? Follow 1889 Magazine on Instagram or Facebook.

Orange Lime Belgian Wit Cream Tart

07.07.2017 2 Comments

Orange Lime Belgian Wit Cream Tart

I know you’ve done this, I know you can relate.

My phone rang Tuesday morning, 4th of July, at 6:30 am. Seriously? Who died? Why would anyone call me (late sleeper, night person that I am) at 6:30 am? The area code triggers a memory in the fog of my early morning brain. Then it hits me, then I realize that I’d committed to a radio interview in Chicago during drive time, live on air. Damn it. I forget to set an alarm, Monday night had been hideous, and I’d fallen asleep before I was able to wake myself up in time for coffee and the requisite half hour to clear the sleep from my brain.

I answer, using the voice I know you’ve used before, too. That one that is so pathetically trying to pretend that it isn’t still dreaming. You try, as hard as you can, with all that you are able to muster, and it’s nowhere close. It’s still so shockingly obvious that you’ve answered the phone still tangled in sheets, your words still as pillow-creased as the side of your face.

This was me. On air. Live. Luckily I’ve been given a gift that has served me well over the years: an unparalleled ability to bullshit my way through just about any situation. I once faked an entire presentation in college. I’d forgotten about it and was called up with three minutes to prep. I grabbed my folders and strutted to the front of the class. The presentation (I decide on the ten steps up to the front of the class) was on the psychological impact of confidence, that pretending that you know what you are doing convinces people that you actually do. I had statistics (faked), terms (I made up on the spot), and real-world scenarios. I ended the presentation with, "And for the most convincing evidence of this: I just made that all up. And you believed me because I acted as if it was all entirely true." Because although I’m great at navigating my way through conversations in which I know little to nothing, I’m not a liar. I got an A. Which only further reinforced the use of this skill set.

Tuesday morning this came in handy. The part of my brain that’s good at talking me through just about anything took over, and I went on autopilot. To be clear, I didn’t make anything up, I spoke truthfully about a topic I know quite a bit about. I just did so while nearly asleep at dawn.

It seemed to work out, the host sent me an email saying he loved the segment. Thank God. I hate letting people down, and I love talking about beer. SO I decided that a celebratory dessert was in order, no bullshit, just great beer.

I used Inspired Belgian Wit from War Horse Brewing out of New York. The orange and coriander flavors are beautiful in this tart, and the beer was brewed to support the Women’s Hall of Fame, which is probably full of quite a few women who are able to think quickly on their feet. Or in their bed at 6:30 am.

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

Orange Lime Belgian Wit Cream Tart

Print Recipe

Servings 6 -8 servings

Ingredients

Crust:

9 full sized chocolate graham crackers 1 full sleeve
2 tablespoons brown sugar
¼ cup melted butter

Filling:

1 large naval orange juiced
3 large limes juiced
4 egg yolks reserve whites
1 cup granulated sugar
1 cup heavy cream
2 tablespoons cornstarch
½ teaspoon salt
¼ cup Belgian wit beer
Topping:
2 reserved egg whites from the filling
1 cup granulated sugar
¼ cup Belgian Wit beer
½ teaspoon cream of tartar
pinch salt

Instructions

Preheat oven to 350F.
Add the graham crackers and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a 9-inch tart pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.
Bake at 350 for 12 minutes. Remove from oven and allow to cool.
In a saucepan off heat combine the orange juice, lime juice, egg yolks, 1 cup sugar, heavy cream, cornstarch, salt and beer, whisk until well combined.
Add to medium heat, whisking until thickened, about 10 minutes. Remove from heat, allow to cool slightly.
Pour the filling into the crust, refrigerate until chilled, about 3 hours.
Place a small sauce pan with a few inches of water over medium heat. Add a large metal or glass bowl over the top, check to make sure the bottom of the bowl does not touch the water.
Add 2 egg whites, 1 cup sugar, ¼ cup beer, cream of tartar and salt, beat continuously with a hand mixer until the mixture has thickened and tripled in size. Adjust the heat to maintain a simmer. The mixture should be thick and marshmallow like but still spreadable.
Pour evenly over the top of the tart, refrigerate until chilled.
Brulee the topping with a kitchen torch if desired.

No-Bake Beer Creme Brûlée in a Peach Cup

30.06.2017 6 Comments

No-Bake Beer Creme Brûlée in a Peach Cup

I never really know where my day will take me. One day I’m trying to figure out how to make a bacon rimmed cocktail, the next day I’m trying to find sour cream in Panama (by the way, it’s hard to do). Somedays I want to make you something easy, something you’ll want to make for dinner. And some days I want to eviscerate a stone fruit and fill it with hot cream as if George R. R. Martin is writing my recipes.

This is falls in the "sounds super fancy and hard but its really easy," which is my all time favorite recipe category. Ever made duck confit? Or rum whipped cream? Then you know these tricks too.

These hollowed out peaches aren’t a one trick pony, that can do many, many delicious things. Grill ’em and fill ’em with ice cream. Poach a few and fill with whipped cream. Whatever you do, tell me about it. I can’t get enough peaches this time of year.

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

No-Bake Beer Creme Brûlée in a Peach Cup

Print Recipe

Servings 6 servings

Ingredients

1 cup heavy cream
2 tablespoons cornstarch
¼ teaspoon salt
1 vanilla bean pod split and scraped
½ cup beer Lambic, fruit Gose, Saison, or wheat beer
5 large egg yolks
1/3 cup sugar
3 large ripe peaches
sugar for brûlée

Instructions

In a saucepan off heat whisk together the cornstarch, salt and cream. Add the vanilla bean pod and the scrapings from the inside. Add to medium heat until bubbles start to appear on the outside, remove from heat.
In a medium sized bowl whisk together the egg yolks, and sugar. Slowly whisk in the warm cream.
Return the mixture to the pot, add the beer, simmer until thickened, stirring frequently.
Cut the peaches in half, remove the seed. Scoop out the center with a melon baller, leaving about ½ inch of peach intact on all sides.
Place the peaches in serving bowls to keep them stable. Pour the mixture into the center of each peach. Refrigerate until set, about 3 hours.
Sprinkle with a thin layer of sugar, Brulee with a kitchen torch until golden brown. Serve immediately.

Fried Plantains with Beer Churro Sauce

15.06.2017 1 Comment

Fried Plantains with Beer Churro Sauce

In a past life I was a social worker for gang kids in South Central Los Angeles, I’ve told you this. I’ve also told you how grateful I am to have this weird job I invented for myself, but I don’t think I’ve told you that I miss it sometimes. I miss helping, doing good work, being a part of something that made the world better.

I don’t regret leaving, the world of beer is filled with good people, golden souls that I’m glad I’ve met. And every once in a while, beer does good work too. Beer gives back to the community in a way that reminds of of why I spent so much time in the world of social work.

When I find a beer that gives back, it’s like a merger of my two world. A little of each to remind me that good beer can do good. Proceeds from Brother Thelonious by North Coast Brewing, this gorgeous Belgian Abbey Ale, support Thelonious Monk Institute of Jazz, an organization that provides music and education to jazz programs for kids around the world. All of these programs are offered free of charge to the students and schools. It’s a good reason to buy a good beer, and if that’s not enough for you I also have a recipe for Churro Plantains infused with Brother Thelonious. So, what are you waiting for?

Fried Plantains with Beer Churro Sauce

Recipe courtesy of North Coast Brewing, slight adaptions have been made.

Print Recipe

Servings 4 servings

Ingredients

3 tablespoons honey
½ cup Belgian abbey ale beer such as Brother Thelonious from North Coast
1 cup full fat coconut milk
½ teaspoon vanilla extract
¼ cup brown sugar
1/2 teaspoon salt
¼ teaspoon Cayenne pepper
¼ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
2 Green plantains
Canola oil for frying
1 cup sweetened Shredded coconut

Instructions

In a medium saucepan, over medium-low heat, combine belgian ale, coconut milk, vanilla extract, brown sugar, salt, cayenne, cinnamon, nutmeg, and 2 Tablespoons of honey. Whisk and reduce for 25 minutes stirring occasionally, until reaching a syrup consistency. Cool and store in an airtight container for up to 3 days.
With peel on, cut each plantain in half lengthwise, then widthwise, then remove the peel.
Heat oil in a medium pot over medium-high heat until reaching 350 degrees Fahrenheit.
Fry plantains for 4 minutes until golden brown. Drain, and place in a large bowl.
In a large bowl, using a pastry brush, coat the plantains evenly with sauce, and fry again for 2 minutes.
Place on a serving platter, drizzle with additional sauce, sprinkle liberally with coconut.

This is not a sponsored post. I was not compensated in any way for this post. I was given free beer, but to be honest, I get a lot of free beer and I only write about a small fraction of it. And only the beer I really want to write about. So, obviously, all opinions are my own.

Chocolate Stout Mousse Tart with Bourbon Stout Cherries

19.05.2017 3 Comments

Chocolate Stout Mousse Tart with Bourbon Stout Cherries.

Just a few ingredients and 20 minutes! So good, and so easy!

Growing up poor in America has its advantages. They are obviously less sparkly, with a much lower marquee value than growing up rich, but bear with me. You learn things you’d never learn if you had options to do otherwise. You earn a masters level education in problem-solving.

You learn that there are almost no limits to what you can do with needle nose pliers and duct tape. Your first instinct isn’t "I need help," it’s almost always, "I can figure this out." Like when you’re a teenager, stuck in Ireland without a ticket home and you’re so sick that you’ve resorted to throwing up in trash cans in the airport terminal and find yourself suddenly alone (that’s a story for another day), you go to your default mode of "how can I fix this?"

The same goes for cooking. You look around your kitchen and think, "what can I make with this?" rather than "I need to go to the store, or order pizza." You become a master of a slim pantry. Which, more or less, is where this recipe came from. What do I have and what can I do with it? This is a skill everyone needs to hone, a conservation of resources that draws out creativity.

I believe everyone should also know how to make a dessert in under 20-minutes without a recipe. Something that leans towards the homemade side.

So here it is, this Chocolate Stout Mousse Tart in cooker terms: "Make a graham cracker crust. Then slowly pour some melted chocolate into whipped cream. I like to melt the chocolate with some stout, and I add powdered sugar to the whipped cream because it’s a stabilizer. Add it tot he crust. Then just chill it for an hour or so and you’re all good"

But if you’re the type that needs a bit more than that, the full normal-person recipe is below.

You’ll need to make some Bourbon Stout Cherries for this recipe.

Chocolate Stout Mousse Tart with Bourbon Stout Cherries

Print Recipe

Servings 8 -10 servings

Ingredients

1 sleeve 9 full sized chocolate graham crackers
3 tablespoons brown sugar
4 tablespoons butter melted
10 wt oz dark chocolate
½ cup stout beer
2 cups heavy cream
¼ cup powdered sugar
1 cup Bourbon Stout Cherries recipe link above

Instructions

Preheat oven to 350F.
Add the graham crackers and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a 9.5 inch tart pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.
Bake at 350 for 10 minutes. Remove from oven and allow to cool.
Add the chocolate and beer to the top of a double boiler set over gently simmering water. Stir until the chocolate has melted. Remove from heat, allow to cool slightly.
In the bowl of a stand mixer add the cream and powdered sugar, building up speed beat on high until medium peaks form. While the mixer is running slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl. Using a wooden spoon or spatula gently fold until the chocolate and cream have been well combined.
Add the mousse to the tart pan in an even layer, refrigerate until set, about 3 hours.
Top with cherries just prior to serving.

Chocolate Stout Fudge Sauce

10.05.2017 5 Comments

Chocolate Stout Fudge Sauce. Three ingredients and SO good. Win at ice cream.

This is because I know you, and I know you need this.

You’re like me, I imagine. You like to give things to people, and when you do give the things, you want them to be interesting. You want to go visit your friend on the other coast and you want to bring something, something different. You want to bring something to the party, and you want to make it unique. Me too.

This is great for your own Netflix and Chilled Dairy Products consumption, but it’s also good to give away. A way to one-up that Mother’s Day present, or add something a little special to a hostess gift, or just a way to use what you already have to make yourself look like the Super Star that we both know you are.

It’s also a way to feel less creepy about opening a stout when you’re alone. Because you’re not creepy, you’re awesome. Because you give away boozy chocolate sauce, and everyone likes that.

Chocolate Stout Fudge Sauce

Print Recipe

Servings 1 ½ cup

Ingredients

8 wt oz dark chocolate
3 tablespoons butter
1/3 cup chocolate stout

Instructions

Add all ingredients to a double boiler over gently simmering water.
Stir until melted.
Add to an airtight container, refrigerate until ready to use. Heat slightly for use.

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

09.03.2017 11 Comments

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

For a very meat eating, dairy lover I have an odd obsession with vegan food.

But I have a few hard and fast rules. First and foremost, it can’t be "good for vegan," it has to be so good people actually say "wait…this is vegan?"

Second, I don’t like to use those over processed, vegan substitute fake foods. There are just too many amazing ingredients that are already vegan, like beer (for the most part), and coco powder, and French fries. When you have the entire spectrum of produce to play with there isn’t a reason the food can’t be outstanding when you don’t include meat and dairy.

This cake is hands-down-beers-up the best chocolate loaf cake I’ve made. Its vegan for reasons most people don’t take into account these days. It’s an old recipe, made and re-made and passed down through generations, developed during the depression era when dairy was just too expensive to include in baked goods. It’s a cake made for happy times when money was very tight and celebrations were rare but important. It stuck around because it’s insanely moist, delicious and rich.

I topped it with a vegan frosting, mostly because I like the challenge.

For more info, read this: Is Beer Vegan?

Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan

Print Recipe

Ingredients

Cake:

1 ½ 180g cups flour
1 cups 200g sugar
½ teaspoon salt
3 tablespoons 15g cocoa powder
1 teaspoon 6g baking soda
1/3 cup 63g coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon coffee freshly brewed or leftover
1 cup 8oz stout beer
1 tablespoon apple cider vinegar

Icing:

¼ cup 44g vegetable shortening
¼ cup 56g coconut oil, room temperate (not melted)
1 teaspoon 4g vanilla extract
2 tablespoon 20mL water
2 cups powdered sugar

Instructions

Preheat the oven to 325F.
In a large bowl stir together the flour, sugar, salt, cocoa powder, and baking soda.
Add the coconut oil, vanilla, coffee, beer, and vinegar.
Grease and flour a loaf pan. Pour the batter into the pan, bake at 325 for 45-55 minutes or until the center has set.
Allow to cool before removing from the pan.
Add the shortening and coconut oil to a stand mixer fitted with a paddle attachment. Beat until well combined, light and fluffy.
Add the vanilla, water and powdered sugar, stir until combined, then raise the speed to high and beat until smooth and creamy. Add water or powdered sugar to adjust the consistency.
Once the cake has cooled, frost and serve.

Blood Orange IPA Bars with Saffron Cream

21.02.2017 5 Comments

Blood Orange IPA Bars with Saffron Cream

Good morning, my friends.

I’m in the midst of prepping for a few weeks away. Back to back trips to Grand Rapids, Michigan; Panama City, Panama; Kona, Maui, and someday finding my way back to the drizzly Pacific Northwest. I’ll never get numb to these trips. I’ll never stop thinking, "OH MY GOD, I CAN’T BELIEVE THIS IS MY JOB!" Because there was a time—when my job looked more like this— when I would have done nearly anything to have a job that necessitated so much travel. Because that’s my thing. We all have a thing. For some it’s a big house (my house is pretty tiny), for some people it’s clothes (no fancy clothes in my closet), for some people it’s a hobby, or a nice car, or a myriad of other spendable indulgences.

There are have stuff people, and do stuff people.

I’m firmly a do-stuff person. I’ll give up new things, shop second hand for the rest of my life, live in a small house, drive an old car, if it meant more stamps in my passport.

If I do manage to live close to triple digit age I imagine I’ll be spending time telling the stories of my life, what I did, where I went, who I met. None of those stories will include the things I owned. The things I bought. The things I had.

Maybe I’m wrong. Maybe not. Either way, I’m going to do some things and leave all my stuff in my tiny house to survive without me while I’m away.

Food is for both have-stuff AND do-stuff people. I made some bars for all of us, mostly because blood oranges are in season and I have a deeply rooted need to do-stuff with them. Every year I juice more than I know what to do with and freeze what I can’t use.

This year my "what do I do with all this blood orange juice?" contemplation was interrupted by a delivery from Stone brewing. An IPA that seemed to want to join the blood orange party. So that’s what happened. I used the Stone Tangerine Express IPA to add some nice hoppy notes to my dessert. Which might have been the best decision I made all week.

Blood Orange IPA Bars with Saffron Cream

Print Recipe

Servings 9 bars

Ingredients

Saffron Cream:

1 cup 240g heavy cream
4-5 threads of saffron
1/3 cup 38g powdered sugar

Crust:

1 cup 120g flour
1/3 cup 38g powdered sugar
6 tablespoons 84g unsalted butter
pinch salt

Filling:

3 large eggs
1 ½ cups 354g sugar
3 tablespoons 33g cornstarch
¼ cup 5g juice blood orange juice 1 tablespoon (1g) zest (about 2 large)
¼ cup IPA 56g beer

Instructions

Start the saffron cream. Heat the cream with saffron until starting to bubble, but not boiling (stove top or microwave will work), stir well. Chill until cream is very cold, about 2 hours.
In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
Line an 8x8 pan with parchment paper. Press crust into the bottom of prepared pan. Chill for 15 minutes. Preheat oven to 350F.
Bake at 350F for 20 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
In a saucepan, off heat, whisk together the eggs, sugar, and cornstarch. Whisk in the blood orange juice, zest and beer. Simmer over medium heat, stirring frequently, until slightly thickened, about 10 minutes.
Pour the filling over the cooled crust. Bake until the center is slightly wobbly but not sloshy, about 10 to 15 minutes.
Allow to cool slightly before refrigerating. Chill for 2 to 3 hours until set.
Add the chilled saffron cream to a stand mixer with the powdered sugar. Beat until light, fluffy and medium peaks form, about 5 minutes.
Spread the whipped cream in an even layer on top of the bars. Chill until ready to serve. Cut into squares.

Vanilla Orange Hefe Pound Cake with Espresso Stout Ganache

05.01.2017 10 Comments

Vanilla Orange Hefe Pound Cake with Espresso Stout Ganache

I come to this place every few years.

The what do I want? phase. The place I seem to end up after I absentmindedly allow the people-pleaser in my heart to overtake the independent gypsy in my soul. Remember my fuck stupid food manifesto? The place I was in when I found this Ira Glass quote and decided that I needed to figure out how to have more faith in myself and my journey.

I’m back there, in a way, asking myself two questions this time: what do you want? and how long with you doubt yourself before you learn the lesson?

A tremendous amount of growth has happened in my life, personally and professionally since I wrote that first post. I do this crazy job full time now, including weird jobs like this one and this one. I’ve realized that I wanted growth more than I wanted blog traffic. That loving what I do is more important than a huge paycheck. That reality TV isn’t for me. I’ve learned a few more things about how to wade through what feels like staggering blindness as I try to move towards a goal that often feels like a moving target.

-Don’t confuse what other people want with what you want. They aren’t the same thing.

-Know what "success" means to you, ignore other people’s definitions, they don’t apply to you.

-Doing something for money doesn’t make you a sellout, it makes you a person who can pay the bills. But know your limits. And stick to them.

-Failure isn’t bad, it’s necessary. If you’ve never failed it just means you’ve never swung for the fences. Just fail forward, closer to your goal than you were before. If you’re a step closer, it’s a win.

-Strive for "better than yesterday" not for "perfect"

-Comparison is the thief of joy. If you’re going to engage in comparison battles, compare down, not up. Compare to achieve gratitude for your situation not envy of someone else’s.

-Celebrate even the small wins, with cake and beer.

Vanilla Orange Hefe Pound Cake with Espresso Stout Ganache

Print Recipe

Servings 6 -8 servings

Ingredients

For the cake:

1 tablespoon 5g orange zest
1 cup 226g sugar
2 eggs room temperature
¼ cup 56g butter, melted and slightly cooled
2 teaspoons 12g vanilla extract
¼ cup 58g orange juice (about ½ of a large orange)
1/3 cup 74g wheat beer
¼ cup 60g heavy cream
1 ¾ cups 210g all purpose flour
1 teaspoons 2g baking powder
½ teaspoons 3g salt

For the ganache:

10 wt oz dark chocolate 60% cacao
¾ cup 180mLheavy cream
¼ cup 60mL stout beer
1 teaspoon 1g espresso powder

Instructions

Preheat the oven to 350F.
Add the orange zest and sugar to a stand mixer fitted with a paddle attachment. Mix for two minutes on medium-low speed to mix the zest with sugar to help release the oils from the orange rind.
One at a time add the eggs, mixing well between additions until the eggs are very well combined with the sugar.
Slowly add the melted butter.
In a medium bowl stir together the vanilla extract, orange juice, beer and heavy cream.
In a separate bowl stir together the flour, baking powder, and salt.
A bit at a time add the dry ingredients and the wet ingredients, alternating between the two until everything has been added and gently combined.
Grease and flour a 9X5 loaf pan, pour the batter in an even layer.
Add the pan to the oven, lower the temp to 325F.
Bake for 45-50 minutes or until the top springs back lightly when touched.
Remove from oven, allow to cool before removing from pan.
In the top of a double boiler over gently simmering water add the ganache ingredients. Stir frequently until just before the chocolate chips have completely melted and combined. Remove from heat, continue to stir until smooth and well combined. Pour in an even layer over the cake.

10-minute Beer Bread Cinnamon Rolls

22.12.2016 9 Comments

10-minute Beer Bread Cinnamon Rolls: Takes ten minutes to get these in your oven!

It started years ago, when, for a brief moment, I was trying to be less weird and figure out if "normal" was my bag. For some reason, cinnamon rolls seems like something normal people did on Christmas. I grew up with a weird family, I had a weird job before I started my current weird job that necessitates that I do things like this.

It was during a conversation with my older sister (the one I was with when I almost died in Morocco), in the midst of a life crisis. For some reason, the answer seemed to be cinnamon rolls. It seemed to me, at the time, that normal-people traditions would mend a part of me that I figured was broken. She, being the type of person to love others more than she has ever found a way to love herself, sent me a cinnamon roll pan in the mail along with a "secret ingredient" which turned out to be dry milk powder. The pan broke during a move when I was living in Los Angeles, but the milk powder still finds its way in my traditional yearly cinnamon rolls. In fact, that conversation was the basis for the first recipe in my first cookbook.

I’ve messed with the recipe for cinnamon rolls a few dozen times, mostly because Christmas and cinnamon rolls feel like home to me. This recipe doesn’t use the milk powder that I reserve for the versions that use a yeast dough, but it doesn’t matter. It’s a quick and easy way to get that fix that brings me an odd comfort. Even though there is no longer a part of me that seeks to change any of my abnormal qualities, I seek out the odd in other people. But it doesn’t matter who you are: cinnamon rolls and beer are just good.

10-minute Beer Bread Cinnamon Rolls

Takes ten minutes to get these in your oven!

Print Recipe

Prep Time 10

Cook Time 25

Servings 10 -12 rolls

Ingredients

Cinnamon rolls:

3 1/4 cups all-purpose flour plus additional
2 teaspoons baking soda
2 teaspoons baking powder
¼ cup sugar
1 teaspoon salt
12 ounces winter ale or wheat beer

For the filling

½ cup butter softened
2 tablespoons cinnamon
½ teaspoon nutmeg
¼ cup brown sugar
½ cup white sugar

Icing:

4 tablespoons butter softened
4 tablespoons cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon whole milk

Instructions

Preheat the oven to 350.
In a large bowl stir together the flour, baking soda, baking powder, sugar, salt, and beer until a ball of dough forms. Add to a lightly floured surface, (if the dough is excessively sticky, cover with a generous amount of flour, kneading until it's no longer sticky, adding more flour when needed) knead lightly until the ball comes together. Gently roll into a large rectangle.
In a small bowl stir together the butter, cinnamon, nutmeg, brown and white sugar until a paste forms.
Spread the paste in an even layer on top of the dough rectangle. Roll along the long edge to form a long log.
Cut into 10-12 rings. Place cut side up in a baking dish that has been lightly greased.
Bake for 25-30 minutes or until the tops are golden brown.
In a small bowl beat together the butter and cream cheese until well combined. Add the powdered sugar, vanilla and milk, beat until well combined.
Pour the icing over the cinnamon rolls in an even layer, serve immediately.

Notes

*To make ahead: make the cinnamon rolls, place in the pan, cover and refrigerate until ready to bake, up to two days. Do not bake until ready to serve, cinnamon rolls do not keep well. The icing can be made up to three days in advance, keep refrigerated until ready to use.

No Bake Chocolate Stout Cheesecake Cups

14.12.2016 5 Comments

No Bake Chocolate Stout Cheesecake Cups are super easy and simple with only about ten minutes prep. Perfect make ahead dessert!

I think it’s because of how hard this year has been.

Maybe, but maybe not. Maybe it’s just time. We are all returning to the classics. Going back to what’s familiar and comforting. We’re drinking pilsners, pulling out our thrashed jeans and oversized sweaters, we’re eating fried chicken off plaid plates.

We’re all simultaneously ready for this year to end, and not at all ready for the next one to begin. It’s a feeling of hurry up and leave but please don’t go.

We don’t have control over the inauguration, Game of Thrones ending, or the threat that someone decided to make an Emojis movie😳. We can control us. You and me. I can make some food, feed some people and drink some beer.

Good beer, for a good year. Let’s all hope that 2017 defies the odds, breaks the trend, shocks us all with good. Raise a glass, filled with something good, toast it up, and drink it down. Here’s to 2017.

I used Grandfather Raven from Black Raven for this recipe. It’s rich and delicious with a gorgeous smell and an even better taste. Notes of cocoa and coffee, it’s 9.5% ABV but smooth and dangerously drinkable. I highly recommend it.

No Bake Chocolate Stout Cheesecake Cups

Print Recipe

Prep Time 10

Servings 4 servings

Ingredients

1 cup 110g graham cracker crumbs
3 tablespoon 42g melted butter
2 8-ounce packages cream cheese, softened
½ cup 120mL heavy cream
1 ¼ cup 150g powdered sugar
1 teaspoon salt
½ cup 112mL stout beer (imperial coffee stout works well)
6 ounces bittersweet chocolate melted and cooled slightly

Instructions

Stir together the graham cracker crumbs and melted butter. Spoon into 4 (8oz) serving cups, about 2 to 3 tablespoons per cup, press until compacted into the bottom.
In a stand mixer beat the cream cheese until light and fluffy. Add the heavy cream, beat until well combined.
Add the powdered sugar and salt, mix until light and fluffy.
Slowly add the beer and chocolate while the mixer is on low. Turn the mixer on high, beat for about 6 minutes or until well combined.
Spoon into servings cups, chill for at least two hours and up to overnight.