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Beermosa Cupcakes with Lemon Meringue Frosting


We need a break, don’t we? We have been in a worldwide state of semi-to-full-blow chaos for the better part of two years so I think we’ve earned a break. A real one. A "shut everything out and do something just because you want to and ignore everything else" break. This is when I bake. I bake something sort of ridiculous while being pretty sure I will be the only eater of the thing, and I shut it all out. All. Of. It. 

Maybe this weekend we can get a break. A recentering. A little relief from it all and then we will have more energy to slay the dragons. But first, cupcakes and of course beer. I’m a big fan of Georgetown Brewing's Johnny Utah, which I always refer to as "The Yoot" because it’s more fun and reminds me to watch My Cousin Vinny again, which will also qualify as a break. So, in summation, your marching orders are to eat cupcakes and drink Georgetown beer while watching a young Marisa Tomei make a bunch of old men look like idiots. It will restore your faith in humanity. 

Beermosa Cupcakes with Lemon Meringue Frosting

Ingredients
  

For the cupcakes:

  • 1 cup (125g) all-purpose flour
  • 1 tablespoons cornstarch
  • 2/3 cup (150g) sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup (114g) unsalted butter, room temperature, cut into cubes
  • 2 large egg whites
  • ¼ cup (2oz) beer
  • ¼ cup (2oz) orange juice
  • 2 teaspoons vanilla

For the frosting:

  • 3/4 cup (175g) sugar
  • ½ teaspoon cream of tartar
  • 3 large egg whites
  • ¼ teaspoon lemon extract
  • Raspberries and lemon wedges for garnish

Instructions
 

Make the Cupcakes:

  • Preheat the oven to 350F°.
  • Add the flour, cornstarch, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer.
  • With the mixer on low, add the butter (must be softened, cold/hard butter will not work) a few cubes at a time until it’s mostly mixed and crumbly (this method of reverse creaming will feel strange if you’re a long time cake baker, but it is a great way to get tender cupcakes).
  • Add the egg whites one at a time, beating well between addition, this will build the structure of the cupcakes.
  • Stir in the beer, orange juice and vanilla extract, scraping the bottom of the bowl to ensure the batter is mixed well.
  • Pour into 12 cupcakes papers. Bake for 18-20 minutes or until the top springs back when lightly touched.

Make the frosting:

  • in a metal or glass bowl of a stand mixer, add the sugar, cream of tartar, egg whites.
  • Add to a double boiler or a small pot with gently simmering water. Whisk with a hand whisk continually until the mixture is warm and the sugar has dissolved leaving no graininess when you rub it between your fingers.
  • Place the bowl in the stand mixer and beat on high with a whisk attachment until thick and glossy. Add to a piping bag.
  • Once the cupcakes are cooled, pipe the frosting on, and garnish with raspberries. Keep chilled until ready to serve.

Cream Puffs with Browned Butter Pastry Cream and Espresso Stout Chocolate Sauce

Cream Puffs with Browned Butter Pastry Cream and Espresso Stout Chocolate Sauce

So, we’re eating our feelings this week, yes? Yes. Three-day weekends are built for long cooking projects and this week is built for emotional eating. I do this sometimes, bake really complicated things because it gives me a solid win when I need one. It also makes it hard for my mind to wonder when I have to worry about dough and baking times and if my pastry cream will set (it will, promise). 

 

It’s like this little secret that I hide behind my "I like to bring the most impressive treats to the party" persona, it’s more that I like to know that I have something that I can control that will make people happy. Beer and food make people happy, even if just for a moment. So put down the doom scrolling and just spend some time in your kitchen and make something that will bring some joy to this really messed up world. 

Cream Puffs with Browned Butter Pastry Cream and Espresso Stout Chocolate Sauce

5 from 1 vote

Ingredients
  

Pastry Cream:

  • ½ cup (114g) unsalted butter
  • 1 ½ cups (16oz) whole milk
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 1 cup (200g) granulated sugar
  • 1 teaspoon salt

Cream Puff Dough:

  • 1 cup (228g) pale ale beer
  • ½ cup (114g) butter, room temperature
  • 1 teaspoon salt
  • 1 ¼ cups (175g) flour
  • 2 tablespoons sugar
  • 4 large eggs
  • Egg wash optional

Chocolate Sauce:

  • 10 oz dark chocolate 62%
  • ¾ cup (6oz) stout beer
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • Flaky sea salt for finishing

Instructions
 

Make the pastry cream:

  • Add the butter to a saucepan over medium-low heat. Allow to melt and become foamy, stirring frequently.
  • After about ten minutes the foam will subside, and the liquid will become more translucent and you will be able to see the bottom of the saucepan and small bits on the bottom. Whisk continuously until it smells nutty and the bits have browned, remove from heat. Stir in the milk, add back to heat until bubbles start to form around the edges of the saucepan.
  • In a medium bowl, whisk together the vanilla, cornstarch, egg yolks, sugar, and salt until well combined.
  • Whisk the egg mixture continually while slowly poring the warm liquid into the bowl.
  • Add the mixture to the saucepan over medium heat, whisking until thicken. Remove from heat, add to a storage container and refrigerate until chilled, about 1 hour.

Make the cream puff dough:

  • Add the beer and butter to a saucepan. Cook over medium heat until the butter is melted and just starting to boil.
  • Remove from heat, add the salt, flour, and sugar.
  • Add back to medium heat, stirring with a wooden spoon constantly until mixture becomes one large ball and clings to the spoon (this should only take a minute and the pan may be hot enough that you don’t need to reintroduce heat).
  • Add to a stand mixer with a paddle attachment, allow to cool for ten minutes.
  • Preheat the oven the 450° F.
  • Add the eggs one at a time, mixing until the dough starts to come back together (after looking as if it may be breaking) before adding another egg.
  • Mix for at least 2 minutes after the last egg until the mixture looks creamy, and when you pull the mixer paddle up, it leaves a trail that looks like a bird's beak where the dough slides back down but still clings to the paddle.
  • The dough should be smooth and sticky. Add to a piping bag with a star tip.
  • Cover a baking sheet with parchment paper. Pipe circles of dough onto the parchment, about 1 ½ inches wide.
  • With the tip of a wet finger, press the tip down so it doesn’t look like a sorting hat. Brush with egg wash.
  • Bake for 5 minutes and then reduce heat to 350°F without opening the oven. Bake for an additional 15-20 minutes or until the cream puffs are golden brown, allow to cool.
  • Use a bread knife to slice the top off the cream puffs.

Make the chocolate sauce:

  • Add all of the chocolate sauce ingredients to the top of a double boiler over gently simmering water. Stir continually until just melted, remove from heat.

Assemble the cream puffs:

  • Pipe pastry cream into the center.
  • Replace the top.
  • Top with chocolate sauce, sprinkle with sea salt.
  • Serve room temperate or chilled.

 

Beery Berry Skillet Cake

Beery Berry Skillet Cake, super quick and easy! One bowl and ten minutes and it’s ready to bake. 

You guys, I’m moving again. I know. I KNOW. In case you’re scoring at home, that will be 6 houses I’ve lived in since I started this weird "let’s see if I can cook all the things with beer" journey.  I’m only moving a few miles away, which is much easier than the time I moved from LA to Seattle and tore my entire life apart. This is just moving stuff from one place to another so it’s fine. IT’S FINE EVERYTHING IS FINE. 

I am living out of a box-filled house which looks slightly like an organized hoarding situation. I also have packed most of my kitchen stuff so I am limited in my ability to cook the things. Which means I made a cake in a skillet like a weirdo. This is also fine because it tasted amazing and it only looks like 7.5 minutes to get it in the oven. So if you have a limited kitchen situation or just a limited desire for long cooking projects situation, but still want a yummy cake you can eat out of the pan with a fork in one hand and a beer in the other, do I have a recipe for you my friend!



Beery Berry Skillet Cake

Ingredients
  

  • 6 tablespoons (85g) unsalted butter plus 2 tablespoons (29g), divided
  • 1/3 cup (80g) beer Pilsner, wheat beer, pale lager
  • 1 large egg
  • 1 cup (200g) sugar
  • ½ teaspoon vanilla extract
  • 1 ¼ cup (160g) AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (335g) frozen berries
  • Whipped cream for serving

Instructions
 

  • Preheat oven to 400°F
  • Melt 6 tablespoons of butter and allow to cool slightly. Add to a mixing bowl, stir in the beer.
  • Whisk in the egg, sugar, and vanilla.
  • Add the flour, baking powder, and salt, stir until just combined.
  • Add the remaining 2 tablespoons butter to a 9-inch cast iron skillet. Add to the oven until the butter is melted.
  • Remove the skillet and swirl to distribute the butter.
  • Pour the batter into the pan in an even layer. Top with the frozen berries.
  • Bake for 35-40 minutes, or until the center has set and the edges are a dark golden brown.
  • Remove from oven allow to cool.
  • Top with whipped cream for serving.

Chocolate Christmas Ale Cake with Dulce de leche Cream Filling

Chocolate Christmas Ale Cake with Dulce de leche Cream Filling

Do you Christmas cake or do you Christmas pie? I do both. I love this chocolate pie that’s requested so regularly I am not allowed to attend holiday gatherings without it. But I also want cake because I’m like that. Apparently, I just love chocolate and beer, along with sugar and baked goods and I’m not picky beyond that. It’s an issue. 

I decided to do a cake this year for a holiday party and since I already had way more Dulce de Leche than I knew what to do with after making these, I decided to build an entire cake around the fact that I needed to get more Dulce de Leche in my face as quickly as possible.  

The cake disappeared without a trace about 30 minutes after I arrived at the party, it’s honestly one of my favorite cakes I’ve ever made. And since I still have Dulce de Leche left, I might make it again. Don’t judge me, it’s the holidays. 

Chocolate Christmas Ale Cake with Dulce de leche Cream Filling

5 from 1 vote

Ingredients
  

For the cake:

  • 3 ounces dark 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 Filling:

  • 1 ½ cups (342g) softened butter
  • 1 cup (115g) powdered sugar
  • 1 cup (305g) dulce de leche* homemade or store bought

Frosting:

  • 1 ½ cups (342g)softened butter
  • ½ cup (114g) shortening
  • 2 tablespoons vanilla extract
  • 2 cups (230g) powdered sugar
  • ½ teaspoon salt

Instructions
 

Make the Cake:

  • 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.

Make the Filling:

  • Add the butter to a stand mixer, beat until light and fluffy. Add the dulce de leche and the powdered sugar, mix until well combined.
  • Add the filling between each layer of cake.

Make the Frosting:

  • Add the butter and shortening to a stand mixer, beat on high until well combined. Add the vanilla, mixing well.
  • Add the powdered sugar and salt, beat until well combined.
  • Frost the cake, keep chilled until ready to serve.

Notes

Dulce de Leche is easy to make, you just need a can of sweetened condensed milk and some time. For more info about making it yourself, read this post: https://domesticfits.com/2019/12/05/chocolate-stout-cookies-with-salted-dulce-de-leche-filling-pressure-cooker-or-stove-top/

Super Soft Beer Sugar Cookies


I’m the weird one, I know this, let me count the ways. First, there is this thing about how I hate drinking milk (gag) and believe that beer makes a much better pairing for cookies. Second, is the fact that I think skeletons make fun and festive holiday decor. Third is that I do not think sugar cookies should be crispy and hard, they should be soft like clouds and pillows and happiness. 

I know, it’s weird. Here I am, with holiday skeleton cookies, soft as my own willpower, drinking a beer as if this is all normal. This is why Santa skips my house every year, even when I leave beer and cookies. Such a jerk. 

Super Soft Beer Sugar Cookies

Ingredients
  

  • 1 cup (228g) softened butter
  • 2 cups (400g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ cup (60g) pale ale or pale lager
  • 1/3 cup (80g) heavy cream
  • 5 cups (625g) all-purpose flour
  • 2 tablespoons (26g) cornstarch
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • Royal icing for decorating

Instructions
 

  • Add the butter and sugar to the bowl of a stand mixer, beat on high until very well combined.
  • One at a time add the teaspoons of vanilla extract and the eggs, beating well between additions.
  • While the mixer is slowly running, add the beer and heavy cream.
  • Stop the mixer, add the flour, cornstarch, salt, baking powder, and baking soda. Stir until just combined, making sure to scrape the bottom to ensure the dough is well mixed.
  • Divide into 4 sections, form each section into disks and wrap each one separately in plastic wrap. Refrigerate for 12 hours and up to a week (this helps the flour fully absorb the liquid and prevent cookies from spreading and becoming dry).
  • Preheat oven to 450°F (high heat helps the cookies to bake fluffy and not spread).
  • Roll out on a lightly floured surface, until about ½ an inch thick. Cut out with a cookie cutter and add to a baking sheet covered with parchment paper.
  • Bake for 6 to 7 minutes (depending on the size of your cookie cutter).
  • Remove from oven and pull the parchment paper onto a flat surface to allow the cookies to cool without further cooking on the warm sheet pan.
    Repeat until all dough is used.

Everything Bagel Beer Butter and Potato Dinner Rolls

You HAVE to make these: Everything Bagel Beer Butter and Potato Dinner Rolls

If you were forced (yes FORCED) to rank all Thansgiving foods by how much you want to binge eat them, where would rolls rank? And why would turkey not even make the top 5?

Rolls easily rank #1 for me (beer doesn’t count, it’s the free space in the middle of this bingo board). Then mashed potatoes, followed by pie. Turkey still doesn’t crack the top 3, even when I beer brine it and confit it, which is my absolute favorite way to make it. 



These potato and beer infused rolls are my go-to when it comes to holiday carb fueled food celebrations. Soft, pillowy, and perfect for the next day leftover-sliders-food-fest. Call me crazy, but I vastly prefer leftovers to the actual meal, especially since it’s almost guaranteed that you’ll eat them in your pajamas and that just makes everything taste better. 

Everything Bagel Beer Butter and Potato Dinner Rolls

5 from 1 vote

Ingredients
  

  • ½ cup (114g) butter
  • ½ cup (114g) whole milk
  • ½ cup (114g) wheat beer
  • 1 tablespoon (21g) honey
  • 3 cups (360g) all-purpose flour
  • 1 packet 2 ¼ teaspoons Rapid Rise yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • cup (40g) potato flakes
  • 1 teaspoon salt
  • 1 large egg room temperature
  • Egg wash 1 egg, 1 tablespoon water, beaten
  • 2 tablespoons everything bagel seasoning mix

Instructions
 

  • Melt the butter in a microwave safe bowl. Add the milk, beer and honey. Heat until 120°-130°F (if your yeast packet mentions a different temperature, use that temperature instead).
  • In the bowl of a stand mixer, stir together the flour, yeast, garlic powder, onion powder, and potato flakes.
  • Add the beer mixture, stirring on medium speed until most of the flour has been moistened. Add the salt and egg, stir until well combined and the dough gathers around the blade.
  • Oil a large bowl. Using wet hands, move the dough to the bowl. The dough will be very soft and sticky.
  • Cover and allow to rise until doubled in size, about 45-60 minutes.
  • Preheat oven to 350°F.
  • On a well-floured surface add the dough. Cut into 12 equal sized pieces.
  • Roll into tight balls, add to a 9x13 baking pan sprayed with cooking spray.
  • Cover and allow to rest until doubled in size.
  • Brush with egg wash, sprinkle with seasoning mix.
  • Bake uncovered until golden brown, about 25 minutes.
  • Serve warm.

Overnight Bourbon Stout Pecan Croissant French Toast with Blood Orange Mascarpone Cream

Overnight Bourbon Stout Pecan Croissant French Toast with Blood Orange Mascarpone Cream

I like when we do this. We make what is obviously a dessert (sshhhh!) and serve it for breakfast because if you add syrup and coffee it’s for breakfast. Don’t worry, I’ve been here before I know the road. 

It also helps to remember that breakfast is the most important meal so it can demand dessert to be called whatever it wants because it’s the queen and we must bow. This is also why it’s OK to add orange juice to champagne and pretend like it’s a breakfast beverage. Or vodka in your V8 is normal pre-noon drinking behavior. Because Breakfast said so and we must all listen. 

I am also here to say again for the millionth (but not the last) time that breakfast food needs to be acceptable as dessert foods, we’re halfway there. We put icing on some fried ring-shaped cakes and call them breakfast. We pour syrup on bread pudding and call it breakfast. See?! We’re so close! 

To reverse engineer this feat, just serve breakfast foods after dinner, add some whipped mascarpone, hold the syrup, swap the coffee for beer, and BAM you’ve got dessert. Everyone will think you’re brilliant because you are. And everyone wants to do this they just need you to clear the path. And you can because you’re a trendsetter, obviously. 

Overnight Bourbon Stout Pecan Croissant French Toast with Blood Orange Mascarpone Cream

Ingredients
  

For the French Toast:

  • 8 medium-sized croissants 1 lbs total weight
  • 4 large eggs
  • 1 ½ cup half and half or ¾ cup whole milk and ¾ cups heavy cream
  • ¼ cup stout beer Bourbon barrel aged
  • 2 tablespoons white granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ cup candied pecans

For the Mascarpone Cream:

  • 8 oz mascarpone
  • 2 tablespoons half and half or heavy cream
  • 1 tablespoon blood orange juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar

Instructions
 

  • Cut the croissants into quarters. Add to a to an 8x8 pan, press firmly into the pan.
  • In a mixing bowl add the eggs, half and half, beer, both sugars, vanilla, and salt, whisk until well combined.
  • Pour the mixture over the croissants, sprinkle with pecans. Cover and refrigerate overnight and up to 3 days.
  • Preheat the oven to 375°F.
  • Remove the casserole from the fridge while the oven preheats.
  • Bake uncovered for 45 minutes or until the center has puffed and top is slightly crisp.
  • Remove from oven, allow to cool slightly, cut into 9 squares.
  • In a bowl, add the mascarpone and whip with a hand mixer until creamy. Add the heavy cream, beat to combine. Then beat in the orange juice and vanilla, then the powdered sugar.
  • Serve the casserole with mascarpone cream.

Sticky Apple Pie Beer Focaccia

Sticky Apple Pie Beer Focaccia

Does anyone else think that "pumpkin spice" could just as easily be "apple pie spice" and be less basic and more appetizing or are you normal? I like pumpkin just fine but if it wasn’t shoved right into my face repeatedly from August until January I’d most likely forget about it. Fall is for apple pie and wet hop beers. I’m not going to pass on a good pumpkin cheesecake but I’m also not going to cross the street for one either, which would be an odd request.

I will cross a busy highway for a beer and an apple pie tho, especially this time of year. Unless it’s raining. Or the beer isn’t a good one. Or the pie is from the freezer section of the grocery store (I know, I’m such a pie snob, don’t hate me).

I really wanted an apple pie but decided making an entire apple pie for no reason wasn’t a good use of my time, BUT making bread is just fine. And topping the bread with apple pie-like substances would also be fine. Because logic. 

Sticky Apple Pie Beer Focaccia

5 from 2 votes

Ingredients
  

  • 2 cups (240g) All-Purpose Flour
  • 2 tablespoon sugar
  • 1 package (2 ¼ teaspoons or 7g) rapid rise yeast
  • ¾ cup (170g) cups beer (plus 1 tablespoon, divided) wheat beer, pumpkin ale, brown ale,
  • 3 tablespoons (42g) olive oil, divided
  • 1 teaspoon salt
  • ½ cup (114g) unsalted butter
  • ½ cup (100g) brown sugar
  • 2 tablespoons heavy cream
  • 3 large honey crisp apples thinly sliced
  • 1 teaspoon cinnamon

Instructions
 

Make the dough:

  • In a bowl of a stand mixer fitter with a dough hook, stir together half the flour, sugar and yeast.
  • Heat ¾ cup beer to 120°F to 125°F degrees (check the temperature guidelines on your yeast, always default to that).
  • Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
  • Add the remaining flour, 2 tablespoons olive oil, and 1 teaspoon salt.
  • Turn the mixer to medium-high, beat for 5 to 6 minutes.
  • Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.

Make the caramel sauce:

  • Add the butter, beer and sugar to a saucepan over high heat Stir until butter is melted and combined. Stop stirring.
  • Boil for 3 minutes.
  • Remove from heat, stir in heavy cream.

Assemble:

  • Grease a 9x13 pan, pour the sauce in the bottom of the pan in an even layer.
  • Add the apples in an even layer in the bottom of the pan over the sauce. Sprinkle with cinnamon.
  • Transfer the dough to the pan, pulling to cover the apples. Press your fingers into the dough making holes across the entire loaf.
  • Cover and allow to rise for 30 minutes.
  • Preheat oven to 425.
  • Brush with remaining 1 tablespoon oil.
  • Bake until golden brown, about 15 minutes. Remove from oven and allow to cool until warm but not hot.
  • Invert onto a cutting board or serving platter.
  • Cut into squares, serve warm.

Stout Brown Butter and Chocolate Chip Cookies

Stout Brown Butter and Chocolate Chip Cookies

It’s officially stout weather and stout weather waits for no man. The second the mercury drops below 60°F it’s time for a celebratory stout. I will admit that I’ll drink stouts in the middle of an August heat wave but I don’t expect you to partake. That is until Stout Weather has arrived and you have no excuses. 

This is why I made these cookies, and why I only ask you to pour out 1/4 a cup for the homies. Or the cookies. Or maybe I should call these cookies "the homies" and only you and I will know what that means. I’m rambling again. Just open a stout and make some cookies so we can still be friends. 

Stout Brown Butter and Chocolate Chip Cookies

5 from 2 votes

Ingredients
  

  • 1 cup (228g) unsalted butter
  • ¼ cup (60g) stout beer preferably barrel-aged stout
  • 1 cup (200g) packed golden brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs plus one yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (135g) bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking power
  • 1 teaspoon salt
  • 2 cups dark chocolate chunks
  • flaked sea salt like Maldon

Instructions
 

Make the brown butter:

  • Add the butter and stout to a pan over medium heat. Allow to melt and become foamy, stirring frequently.
  • After about ten minutes the foam will subside and the liquid will become more translucent and you will be able to see the bottom of the pan and small bits on the bottom. Whisk continuously until it smells nutty and the bits have browned.
  • Remove from heat and add to the bowl of a stand mixer. Allow to sit until cool to the touch, about 30 minutes (if you don’t allow the butter to cool it will melt the sugar and your cookies will turn out flat and greasy).

Make the cookies

  • Preheat the oven to 400°F.
  • Add the brown sugar and white sugar to the stand mixer with the cooled brown butter, beat until well combined.
  • One at a time add the eggs, yolk and vanilla allowing to beat well between additions. Beat on high speed until the mixture is creamy and resemble frosting.
  • Stop the mixer and sprinkle with both kinds of flour, baking soda, baking powder, 1 teaspoon salt, and chocolate chunks. Stir until just combined, making sure to scrape the bottom of the bowl to insure the mixture is well combined.
  • Scoop onto a cookie sheet that has been covered with parchment, leaving enough space for the cookies to spread. Sprinkle with flakey salt.
  • Bake for 9 minutes or until the cookies are golden brown at the edges and the center has puffed. Pull the parchment onto the counter to allow the cookies to cool.

Ricotta Beer Pancakes with Blueberry Basil Syrup

Ricotta Beer Pancakes with Blueberry Basil Syrup

Evening pancakes are the best ones, but —hear me out— not for dinner. Sure, obviously pancakes for dinner are amazing, but I think we are missing the super obvious meal we should be having pancakes for. Dessert. Which, I realize, I just referred to as a MEAL but I stand by it. 

Pancake desserts should be a thing and I think it’s up to us to normalize this. Picture this (don’t close your eyes to picture it because then you won’t be able to read what I’m saying, but seriously, do it later) your favorite person calls you up (or more likely, texts you, let’s be honest), and says, "Hey, want to come over tonight to hang out, drink beer, and eat pancakes?" Obviously, you are VERY excited about this because it’s something new. NO ONE HAS EVER ASKED YOU THAT AND NOW YOUR LIFE IS COMPLETE. 

See, I told you, it’s a great idea. Your mission is clear: Dessert Pancakes and Beer Night. Get on it. 

Ricotta Beer Pancakes with Blueberry Basil Syrup

5 from 1 vote
Servings 4 servings

Ingredients
  

For the pancakes:

  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • 4 tablespoons (50g) granulated sugar divided
  • 1 teaspoon salt
  • ¼ cup (60g) whole milk
  • ½ cup (120g)beer pilsner, pale lager, wit beer (maltier rather than hoppy)
  • 1 cup (240g) ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 large eggs separated

For the syrup:

  • ½ cup (100g) sugar
  • 3 tablespoons water or beer
  • 1 ½ cups (255) blueberries
  • ¼ teaspoon vanilla extract
  • ½ teaspoon minced fresh basil leaves
  • ½ teaspoon salt

Instructions
 

  • Add the flour, baking powder, 2 tablespoons sugar, and salt into a mixing bowl, stir to combine.
  • Add the milk, beer, ricotta cheese and vanilla.
  • In a separate bowl add the egg whites, putting the yolks in the bowl with the flour mixture.
  • Mix the flour mixture until just combined.
  • Beat the egg whites until firm, while the mixer is running, slowly add the remaining 2 tablespoons sugar.
  • Fold the egg whites into the flour mixture.
  • Heat a pan or griddle over medium high heat, spray with cooking spray or coat with butter. Add ¼ cup batter in circles on the hot surface. Once the edges start to look dry, flip pancakes. Cook until underside is golden brown.
  • Add all the syrup ingredients to a pot over high heat. Boil, stirring occasionally, until thickened. Remove from heat, allow to cool slightly before serving.
  • Top the pancakes with syrup before serving.

Mini Lime Olive Oil Beer Cakes with Hibiscus Icing

Mini Lime Olive Oil Beer Cakes with Hibiscus Icing

Are you growing something? And by that I mean produce not resentment and anxiety, although that too. I’m growing tomatoes because I decided it would make more sense to spend $80 and eleventy billion hours growing a small basket full on my own than going to the farmers market. It makes sense. 

If you are growing the things (the ones not related to early childhood trauma), do you check them every day as if by some garden fairy miracle they will have multiplied and ripened overnight? And then you’re both not surprised and also super disappointed that they look basically the same as they did the day before? Just me? 

I had to go to the farmers market for giant gorgeous raspberries in order to sublimate my self-pitty while also reminding myself that other people are better at growing the things and I should leave such tasks up to them. I should just cook the things. And eat the things. I really shouldn’t venture too far out of my cooking-eating-drinking skill set. 

I used this Mini Cheesecake Pan 

Mini Lime Olive Oil Beer Cakes with Hibiscus Icing

Servings 24 mini cakes

Ingredients
  

  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice 3 large limes, juiced
  • ¼ cup beer
  • 2 cups cake flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 hibiscus tea bags
  • ¼ cup boiling water
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Raspberries for garnish

Instructions
 

  • Preheat the oven to 350°F.
  • Add the eggs and sugar to the bowl of a stand mixer, beat on high until well combined, light, and more than doubled in size, about 6 minutes.
  • Stir in the oil, lime juice, and beer.
  • Sprinkle with flour, baking powder, and salt. Gently stir to combine.
  • Grease mini cake pans, or a mini muffin tin, pour in the batter until about 2/3 full.
  • Bake until the tops spring back when lightly touched, about 12- 16 minutes.
  • Allow to cool complete before removing from pan.
  • Add the tea bags to a small bowl or mug. Pour the boiling water over the tea, allow to steep for 15 minutes, discard the bags.
  • Add the powdered sugar and vanilla to a mixing bowl, add half of the hibiscus infused water, stir to combine. Add the remaining water a bit at a time until desired consistency is reached.
  • Pour a bit of icing over each mini cake, top with a raspberry

Notes

I used this Mini Cheesecake Pan but a mini muffin tin will work as well, just start checking for doneness at 12 minutes. 

Brie Cheesecake Bars with Sour Ale Roasted Cherries

Brie Cheesecake Bars with Sour Ale Roasted Cherries

Cheesecake is my love language, but I have another one. It’s feeding people. I’m like an Italian grandmother with a dairy fixation who thinks you’re too skinny and you need to eat more so you’ll be big and strong! So I made you a cheesecake but I didn’t stop there (oh wait, there’s more!)  I roasted some cherries in beer because I know how to have a good time. 

I have to admit to you that I wasn’t entirely sure how these suckers would taste once I roasted them, would they even work with this dreamy brie cheesecake?! Spoiler alert: they DO. The combo is incredible and I give my full endorsement but I am also currently in love with all the cherries, all the time. If you come to visit me you will most likely be served cherries immediately upon arrival. But I will also give you a beer so hopefully, you will just put up with my pushy cherry fixation.

I used this Rain Shadows from Von Ebert, a great little brewery out of Portland. It’s an award-winning beer with gorgeous but subtle flavors that work really well with cheesecake and cherries, as well as hot weather and Italian grandmothers who try to feed you all the things. 

Brie Cheesecake Bars with Sour Ale Roasted Cherries

5 from 2 votes

Ingredients
  

Crust:

  • 1 cup (120g) all purpose flour
  • 1/3 cup (40g) powdered sugar
  • ½ teaspoon (3g) salt
  • 8 tablespoons (114g) unsalted butter, cut into cubes
  • 1 teaspoon (3g) vanilla extract

For the cheesecake:

  • 16 oz cream cheese
  • 8 oz brie weight after rind removed
  • 1 cup (200g) white sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon (6g) salt

For the cherries:

  • ½ cup (100g) brown sugar
  • 1 (6g) teaspoon salt
  • ½ cup (113g) sour ale
  • 1 lbs. pitted Bing cherries

Instructions
 

  • Preheat the oven to 300°F.
  • Add the flour, powdered sugar, and salt to a food processor, pulse to combine.
  • Add the butter and vanilla extract, process until well combined.
  • Line an 8x8 baking dish with parchment paper. Press the crust into the bottom of the pan in an even layer.
  • Add the cream cheese to the bowl of a stand mixer, beat on high until starting to look creamy and slightly fluffy, about 3 minutes.
  • Cut the Brie into chunks. While the mixer is running on medium speed add the chucks a few at a time mixing until the brie is well combined with the cream cheese
  • Add the sugar and salt, beating until well combined.
  • Add the eggs and vanilla one at a time, waiting until fully combined before adding more.
  • Pour over the crust in an even layer.
  • Bake for 55 minutes or until the center doesn’t slosh when the pan is nudged, but still jiggles a bit (cheesecake will firm up as it cools). Remove from oven and allow to cool to room temperature before adding to the fridge to cool. Cheesecake is best made a day a head of time.

Make the cherries.

  • Preheat the oven to 425°F.
  • Add the brown sugar, salt and beer to a large bowl, stir to combine. Add the cherries, toss to coat.
  • Add the cherries to a baking pan in an even layer. Roast for 20 minutes in the oven or until the cherries are soft and the beer mixture has turned to syrup.
  • Add the cherries and syrup to the top of the cheesecake, chill until ready to serve.
  • Cut the cheesecake into squares to serve. Alternately, you can cut the squares, plate them and then add the cherries to the top.

Cuban Sandwich Sliders with Beer Pickled Peppers and Onions

Cuban Sandwich Sliders with Beer Pickled Peppers and Onions

Do you know how long it’s been since I’ve made sandwiches for a crowd? Yes, yes you do. Of course you do! Because you’re a human, with eyes, who has also been a party to the past 18 months of existence in this crazy world.  We are now entering the "it’s possible that we will have the need for food to feed a crowd" phase of this post-apocalyptic world. Which is certainly something to celebrate.

You can make pulled pork just for this sandwich, but you can also intentionally make too much next time you pull pork as an excuse to make these, which is how they came into my life. I was making tacos, as you do, and decided that I would just make as much as I could possibly manage to fit into one pot. It happens. 

I did decide that pulled pork must absolutely be made in giant batches and is unequivocally the best leftover food on the planet. Sorry Thanksgiving, but you are now second in my leftovers book, but you have pie so you’re still the overall winner. 

Recipe for Beer-Braised Pulled Pork 

Cuban Sandwiches with Beer Pickled Peppers and Onions

Ingredients
  

For the peppers:

  • 12 oz of IPA beer
  • 1 cup apple cider vinegar
  • 1 Tbs sugar
  • 2 Tbs salt
  • 1 Tbs black peppercorns
  • 4-6 sprigs fresh dill
  • 1 lbs small sweet peppers, sliced
  • 1 red onion sliced

For the sandwiches

  • 12 dinner rolls sliced into buns
  • ¼ cup brown mustard
  • 1 lbs. sliced ham
  • 1 lbs. pulled pork
  • 4-6 slices swiss cheese
  • 2 tablespoons melted butter

Instructions
 

  • In a pot over medium-high heat add the beer, vinegar, sugar, salt and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
  • Add the peppers to an airtight container, add a few sprigs of dill.
  • Add the onions to a separate container, add a few sprigs of dill.
  • Pour the cooled brine over the onions and the peppers, making sure all vegetables are submerged.
  • Chill for at least 24 hours prior to using.
  • Preheat the oven to 350°F.
  • Add the bottom portion of the buns into a baking dish. Spread with mustard.
  • Top in an even layer with ham, pulled pork, peppers, onions, then cheese.
  • Place the top on the buns, brush with melted butter.
  • Place another baking dish on top of the buns, press down firmly. Keeping the second pan on top of the buns, place the entire thing in the oven.
  • Bake until the cheese has melted, about 12-15 minutes.

Notes

 

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

I wanted to make Stroopwafels from scratch because that sort of thing makes me excited. So I read recipe after recipe after historical articles of the origins of these things because obviously, I know how to party. 

Then I came to my senses and realized I didn’t really need to buy (and store) a Stroopwafel iron for the one or two times a year that I would actually make them. I did briefly wonder if I knew anyone who might own one in the Seattle area from whom I could borrow. I don’t. Because clearly, my friends are more normal than I am. 

But if you do see me one day and I have purchased such an iron because I absolutely NEEDED to make Belgian Ale Stroopwafels for a Christmas cookie exchange, feel free to shame me vigorously. I will obviously deserve it. 

Salted Beer Caramel and Stroopwafel Ice Cream Sandwiches

Ingredients
  

For the salted caramel:

  • 1 cup sugar
  • ¼ teaspoon cream of tartar*
  • ¼ cup IPA beer
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 1 teaspoon flakey sea salt
  • 6 tablespoons butter

For the ice cream:

  • 1 cup heavy cream divided
  • ½ teaspoon vanilla extract
  • 1 cup whole milk
  • 3 large egg yolks
  • ¼ cup sugar

For the sandwiches:

  • 8 Stroopwaffels

Instructions
 

Make the caramel:

  • Add the sugar, cream of tartar, and beer to a large heavy-bottom saucepan, stir until the sugar is dissolved, stop stirring.
  • Boil until a dark amber, about 8 minutes, swirling the pan occasionally if hot spots develop.
  • Remove from heat, stir in the heavy cream, vanilla, salt and butter until melted.
  • Add to a storage container, allow to cool until room temperature.

Make the ice cream:

  • Add the milk, vanilla, and cream to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges. Remove from heat.
  • Add the yolks to a mixing bowl with the sugar. Stir until well combined.
  • Slowly add the milk mixture while whisking continuously.
  • Pour back into the saucepan over medium heat. Whisk constantly until the mixture has thickened slightly and coats the back of a spoon.
  • Add to an airtight container, stir in ½ cup caramel sauce. Refrigerate until chilled, about 3 hours.
  • Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes).
  • Transfer to a freezer container, freeze until set, about 2 hours.
  • Add generous scoops of ice cream in between two stroopwafels, sandwich them together.
  • Freeze until ready to serve.

Notes

*cream of tartar is optional but it does prevent crystallization, if grainy caramel has ever been an issue for you.

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

it’s officially Cake For No Reason Season. We did the thing a few months ago where we gave up things in January (after we ate all the things during the holidays) then we worked out a little so we feel better, and now we don’t have anything to celebrate so we make Cake for No Reason Season, which would be a reason and the paradox may implode the universe.  

But I’ll have cake and beer, so I don’t think I’ll notice. And if the world ends because of cake and beer, then the world had it coming and I can live with that. I didn’t make this cake with a hazy IPA, but I did eat it with a hazy IPA, (Mother Earth’s Flawless Imperfection) because the pairing of an IPA and pineapple is fantastic and worth a celebration all on its own. 

Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream

Ingredients
  

For the pineapple

  • ½ cup (120g) pale ale beer
  • ½ cup (100g) brown sugar
  • 2 cups (300g) fresh pineapple, cut into 1-inch pieces

For the cake

  • 1 ⅔ cups (200g) all-purpose flour
  • ¾ cup (90g) almond flour (not almond meal)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • cups (300g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoons vanilla extract
  • ¾ cup (180g) full-fat sour cream
  • 3 large eggs
  • ½ cup (120g) good quality olive oil
  • ½ cup (120g) pale ale beer
  • 1 cup (90g) sliced almonds

For the whipped cream:

  • 2 hibiscus tea bags
  • ¼ cup (60g) boiling water
  • 1 cup (140g) Heavy cream
  • ½ cup (60g) Powdered sugar

Instructions
 

  • Add the brown sugar and beer to a saucepan, stir to combine. Add the pineapple, simmer over medium-high heat until pineapple is soft and the sauce has thickened about 10 minutes. Remove from heat, set aside.
  • Preheat the oven to 350°F.
  • Spray a 9-inch springform pan with cooking spray, line the bottom with a round of parchment paper, set aside.
  • Add the flour, almond flour, baking soda, baking powder, sugar, and salt to a large bowl, stir to combine.
  • Add the almond extract, vanilla extract, sour cream, eggs, olive oil, and beer, stir with a fork or whisk until just combined.
  • Add to the prepared pan.
  • Place the pineapple on top in an even layer (it will sink, that’s OK).
  • Drizzle with the caramel sauce left in the pan.
  • Top with an even layer of almonds.
  • Bake until the top has turned golden brown and the center springs back when lightly touched, 32-38 minutes.
  • While the cake cooks, start the whipped cream. Place the hibiscus tea bags in a small bowl or mug, pour over the boiling water. Set aside to steep for 15-20 minutes. Allow to cool to room temperature.
  • Stir the hibiscus-infused water into the heavy cream, chill until cold.
  • Once cold, add to the bowl of a stand mixer along with the powdered sugar, beat on high until stiff peaks form.
  • Once the cake has cooled, remove from pan, add to a serving plate, top with whipped cream just before serving.

 

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

Forgive me. I’ve made more Dulce de Leche. Because it’s so easy to make and not screw it up by being on your phone ordering another pair of leggings you don’t need and all of the sudden the caramel is burned and you’re mad at yourself and the Amazon app again. It’s nicer, it’ll patiently wait for you to do all your non-essential work and be just as gorgeous and perfect as if you’d babied it along. 

 

So I decided to stuff it into dates because I forgot how much I love them and needed to celebrate the giant pack of dates that really wanted to come home with me. They’re so pushy. So we obviously needed something crunchy and invited hazelnuts to join the party because they’re always up for a good time, just ask Nutella. And the chocolate stout coating is because it’s fun to be extra sometimes. And of course, salt is a necessity. Just make sure to eat them all in one sitting because that might be a necessity too, at least that’s what I’ve been telling myself. 

Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

5 from 1 vote

Ingredients
  

For the Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

For the Dates:

  • 12 Medjool dates pitted
  • 14 hazelnuts lightly toasted
  • 1 ½ cups (9oz) dark chocolate chips
  • ¼ cup (2oz) stout beer
  • 1 teaspoon flakey sea salt

Instructions
 

Make the Dulce de Leche:

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can.
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove it from the pressure cooker.
  • Slow cooker method: Add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.
  • Stir in the vanilla and salt, refrigerate until ready to use.

Stuff the Dates:

  • Spread the inside of the dates with Dulce de Leche, add a hazelnut, close tightly, set aside.

Make the Chocolate Coating:

  • Add the chocolate chips and beer to a microwave-safe dish. Microwave on high for 30 seconds, stir and repeat until melted and well combined (can also be done in a double boiler).
  • Dip the dates in the chocolate until coated, remove with a fork, and set on a sheet of parchment paper. Sprinkle with sea salt. Repeat for all dates.
  • Allow to rest until the chocolate coating is set. Serve at room temperature or chilled.

Hot Crab and Beer Cheese Stuffed Artichokes

Hot Crab and Beer Cheese Stuffed Artichokes

I know there are a lot of ways to stuff an artichoke, but this is the way I like to do it. You COULD cut it in half. You COULD stuff a bunch of crap between the leaves, but that’s not how I stuff things into my vegetables. 

Cut the heart out, fill it with beer cheese, enjoy. It’s like a metaphor. 

A really bad metaphor, obviously. One that I’m not sure what it means, but if you say it confidently enough people will nod along as if they get it, and are inspired by how wise you are. That might also be because you’re holding the physical manifestation of the metaphor and they want to eat the metaphor. Basically, you can do whatever you want when you’re holding beer cheese dip and people will agree with you. It’s the perfect strategy for getting what you want. 

Hot Crab and Beer Cheese Stuffed Artichokes

Ingredients
  

  • 4 large globe artichokes
  • 8 ounces cream cheese
  • ¼ cup IPA or Pale Ale beer
  • ½ cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon old bay seasoning
  • 1 teaspoon garlic powder
  • 6 ounces lump crabmeat
  • ¼ cup Italian bread crumbs

Instructions
 

  • Cut the top inch off the artichoke with a sharp knife. Cut the stem so that the artichoke sits flat with the leaves pointing up.
  • Cook in lightly salted boiling water until the leaves peel away easily, about 30 minutes. Remove from water, allow to cool.
  • Preheat the oven to 375°F.
  • Starting at the center, pull the leaves apart to make the center more accessible. Using a melon baller or grapefruit spoon, remove the center leaves to reveal the “choke” and use a spoon or melon baller to remove the fuzz from the heart.
  • Add to a cast-iron skillet or baking dish, center hole facing up to make it easy to add the dip.
  • In a bowl stir together the cream cheese, beer, mozzarella, parmesan, lemon juice, hot sauce, garlic powder, Old Bay, and crab until well combined.
  • Divide the dip evenly between the four artichokes. Sprinkle with bread crumbs.
  • Bake until the dip is hot and melted, about 12 minutes. Serve warm.

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Do you like pickled things? And deviled eggs? Please say yes. I know, the idea of pickled eggs might be a little cringy at first, but just trust me, I’d never lead you astray. Pickled eggs with a rich filling and some gorgeously fatty meat are exactly what you want to eat as an appetizer. Or for dinner. Whatever. 

Deviled eggs are this rare beast in the food world. They are things from Grandmas, and church potlucks, and our less than culinarily advantageous childhood, but they hold up. They’ve aged well, and everyone will eat them.

However, they don’t math well. Let me explain this. Let’s do some egg math, shall we? It’ll be fun. If someone asks you how many scrambled eggs you can eat, it would probably be 3, maybe 4. Reason and logic will tell you that if this is the case, you could only eat 3 or 4 Deviled eggs, but as we all know you can eat about one thousand, maybe more. The limit does not exist. This is a math black hole that even NASA can’t explain. 

Basically what I’m saying is make a double batch. Or a triple if you plan to share.

Beer Pickled Deviled Eggs with Goat Cheese and Coppa

Ingredients
  

  • 8-10 hardboiled eggs
  • 1 cup rice wine vinegar
  • 1 cup pale ale or IPA
  • 1 tablespoon sugar
  • 1 tablespoons salt
  • 2 oz goat cheese plus additional for garnish
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • 1 tablespoon finely chopped green onions or chives plus additional for garnish
  • 1 oz Coppa thinly sliced and cut into quarters

Instructions
 

  • Peel the hardboiled eggs, add to a large bowl.
  • Combine the vinegar, beer, sugar, and salt, heat until the salt and sugar have dissolved (this can be done in the microwave or on the stovetop).
  • Add the beer mixture to the egg bowl, place a heavy plate on top of the eggs to submerge them. Chill for 2 to 12 hours.
  • Remove from pickle brine, cut in half vertically.
  • Add the yolk to a bowl, add the whites to a serving plate.
  • In the yolks, bowl add 2 oz goat cheese, mustard, lemon juice, mayo, salt, and green onions. Stir or beat with a hand mixer, until very well combined. Add to a piping bag if desired.
  • Fill the holes in the egg whites with the yolks mixture.
  • Top with a slice of Coppa, then sprinkle with remaining crumbled goat cheese and green onions.
  • Serve cold or room temperature.