Dessert

Beer Doughnut Ice Cream Sandwiches

 

Beer Doughnut Ice Cream Sandwiches

Have you ever been interviewed by a kid? It’s the best. They aren’t like grown-ups, they don’t care what your job is or where you went to college. They never ask you to detail the history of your current career trajectory, or how you plan to vote. They ask fun questions, like “what’s your favorite cursive letter?” or “If you could be any dinosaur what would you be?” and “would you rather be able to fly or be able to turn invisible?”

THESE are the important questions, the ones no one fights over. relationships are never lost over finding out your friend’s favorite cursive letter is Q and they would rather fly than be invisible. The other great thing about kid-interviewers is that they get really excited when your answers match theirs.

Recently I was fortunate enough to get to hang out with a room full of 3rd graders to teach an art lesson. After they interviewed me, asking all the aforementioned questions (answers: J, Triceratops, invisible) we all decided that the best food in the world is doughnuts, followed closely by ice cream.

They, of course, are way too young to understand why beer is also magical, but I’m sure in 13 years they will have realized the error of their ways. At which point they will surely understand that Beer Doughnut Ice Cream Sandwiches are superior to all other foods. Until then, these are all mine.

I used Acme Ultra Premium Ice Cream

But if you want to make that yourself, I suggest No Churn Shandy Gelato or Chocolate Porter Bacon Ice Cream. 

Print Recipe
5 from 2 votes

Beer Doughnut Ice Cream Sandwiches

Ingredients

For the Doughnuts:

  • 3 cups (360g) flour
  • ¼ cup (58g) granulated sugar
  • 1 packet 2 ¼ teaspoon or 7g rapid rise yeast
  • ¾ cup (6oz) wheat beer (pilsner or pale ale will also work)
  • 1 teaspoon (5g) vanilla
  • 2 large egg yolks room temperature
  • ¼ cup (62mL) heavy cream (room temperature)
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15g) heavy cream
  • oil for frying

For the glaze:

  • 1 ½ cups (180g) confectioners sugar
  • ¼ cup (2oz) beer

For the Sandwiches:

  • 4-6 cups ice cream slightly softened
  • 1 cup (185g) dark chocolate chips
  • 2 tablespoons (30g) beer

Instructions

  • In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  • Add the beer to a microwave safe bowl, microwave on high for 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.
  • Add the beer to the stand mixer, mix until most of the flour has been moistened.
  • Add the vanilla then the yolks, one at a time. Add the cream, and salt.
  • Building up speed, beat on high until the dough comes together and gathers around the blade.
  • The dough will be very soft.
  • Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  • Punch down the dough and knead lightly to remove any air bubbles.
  • Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 circles, cut smaller circles inside to make the doughnut hole (this is optional, but if you choose to do this a metal cocktail jigger works well).
  • Allow to rest until doubled in size, about 30 minutes.
  • Heat 4-inches of oil in a pot over high heat until the oil reaches 350° F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the doughnuts until golden brown on both sides, about 2 minutes per side.
  • Remove and allow to cool on a wire rack. Allow to cool completely before proceeding.
  • In a wide but shallow bowl mix together the confectioners sugar and remaining beer until well combined. Dip each doughnut in the glaze and return to the wire rack.
  • Slice the doughnuts in half lengthwise.
  • Spread desired amount of ice cream (between ¼ and ½ cup) inside each doughnut before replacing the top.
  • After assembling each sandwich, store in the freezer while you continue to prepare the remaining doughnut ice cream sandwiches.
  • Add the chocolate chips, beer and heavy cream to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until the chocolate is melted.
  • Drizzle on the sandwiches prior to serving. Store in the freezer until ready to serve.

Notes

If preparing these ahead of time, make sure you allow 15 minutes for them to thaw before eating. Ideally served just after making, but if you need to make them in advance make sure they thaw enough for the doughnuts to be soft. 

No Churn Shandy Gelato

No Churn Shandy Gelato 

More often than not I make you no-churn recipes even though I have not one, but two ice cream makers. Mostly it’s because I hate when you read my ice cream maker recipes and sad face me because you either don’t have one, or yours is somehow out of commission.

So, mostly just to avoid the frowny face emojis, I offer you these simple, easy, delicious ways to get frozen, boozed up treats into your face with minimal effort. It’s why we’re friends. After all, even if you DO have an ice cream maker, you can still make this and it’s just as creamy and lovely as you want it to be. 

I was all set to make this lovely Shandy inspired summer treat with an IPA when this Wheels Gose Round from Left Hand just shows up on my door. Literally. Right on my front porch was a press pack of beer from Left Hand and just like that the perks of my weird job were once again revealed to me via UPS.

It’s fantastic, it’s day-drink-when-you-have-a-busy-day-and-you-don’t-care fantastic.  It’s bright, citrusy, crisp, with the right amount of pucker but not too much. As if that wasn’t enough of a reason to buy this outstanding sour ale, it ALSO gives proceeds to the fight against Multiple Sclerosis. To date, Left Hand has helped raise over 3 million dollars for the cause.

So, it’s decided. You have to run right out, buy some beer, then make some ice cream (this recipe only needs a few tablespoons so the rest is fair game) because it’s how you give back to society and feel good about your drinking habits.

There you go. Ice cream and justifications to drink more beer. That’s why we’re friends.

Print Recipe

No Churn Shandy Gelato

Servings: 6 servings

Ingredients

  • 2 cups (480g) heavy cream chilled
  • 1 (14 oz) can sweetened condensed milk chilled
  • ¼ cup (60g) lemon juice
  • 1 tablespoon lemon zest grated with a microplane
  • 3 tablespoons gose beer (can use a sour ale like a gose or an IPA)
  • 1 cup (200g) sugar
  • ½ teaspoon (3g) salt

Instructions

  • Add the cream to the bowl of a stand mixer. Beat on medium speed until starting to thicken, about 8 minutes. You want to avoid incorporating too much air so keep the speed lower than you would to make whipped cream.
  • Add the lemon juice, zest, beer, sugar, and salt to a small bowl. Stir until the sugar has dissolved.
  • While the mixer is running, slowly add the lemon juice mixture until well combined with the cream. The acid from the lemons will help thicken the cream.
  • Slowly add the sweetened condensed milk until well combined.
  • Add to a freezer safe container. Freeze for at least 6 hours before serving.

Coconut Raspberry Pilsner Cake

 Coconut Raspberry Pilsner Cake. Simple and delicious one-bowl cake with AMAZING frosting!

Cake is the cornerstone of our society. Wait, it’s not? Freedom and democracy are? Ok, fine. But can cake be second? We all disagree on a lot these days, but we all agree that cake is one of the most superior foods on the planet. It’s why we eat it when celebrate surviving another year on the planet, or when we celebrate finding our person and have a ceremony to let everyone know we found our forever person so we are going to eat cake and be happy. Right?

If not, I’ve been doing life wrong for a long time. Cake has been present at all the celebrations worth remembering in my life, far before beer joined the party. Beer can be late, we’ll let it slide.

Coconut feels like spring. It feels like we’re willing the weather to warm up, forgetting that soon it will be too hot to handle and we’ll curse the sky and drink all the session beer we can get our hands on. But right now we eat cake and curse the rain and hope for sun and tank tops.

Coconut screams sun and tank tops. This cake was exactly how I like it, moist without being dense, airy enough but not overly light. I’ve learned to love coconut flakes after years of swearing I hated them because I found out that GOOD flakes are very different from what seems like uninformed white shredded cardboard that comes in clear and blue plastic bags in the grocery store (stop buying that, it’s gross). Now, with a little help from Panang  I love coconut everything.

Especially this Raspberry Beer Tank Tops and Sun cake. It’s also the perfect size for a small gathering, for those times when you just need to feed 6 people without having a half eaten cake taunting you from the fridge.

Print Recipe

Coconut Raspberry Pilsner Cake

Servings: 6 servings

Ingredients

For the cake:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200g) granulated sugar
  • ½ cup (38g) unsweetened coconut flakes (I used Bob’s Red Mill)
  • 3/4 cup (183g) coconut milk (from shaken can)
  • ½ cup (4oz) pilsner
  • 2 large eggs
  • 2 tablespoons (30g) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

For the frosting:

  • 8 oz cream cheese room temperature
  • 1 cup (230g) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (125g) powdered sugar
  • 6 oz raspberries
  • Toasted coconut for garnish optional

Instructions

  • Preheat the oven to 350°F.
  • Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
  • Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
  • Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
  • Allow to cool to room temperature before removing from the pan.
  • Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
  • Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
  • Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
  • Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.

Notes

*To toast coconut, add to a dry pan over high heat. Pull back and forth over the burner, tossing until just toasted. Be careful, it burns quickly.

Pineapple Hefeweizen French Toast Bake with Rum Whipped Cream

Pineapple Hefeweizen French Toast Bake with Rum Whipped Cream

This is how we lie to ourselves. And we’re really good at it, aren’t we? This is dessert, we know that. It carries all the hallmarks of a post-dinner treat, but we ignore them and call it breakfast. Because we don’t want to wait all day to actually eat it, we don’t have time for that. So we serve it with coffee in the pre-noon hours and call it breakfast. Or maybe we make ourselves a mimosa and call it brunch. Let’s brunch! It’s not an indulgence, it’s an activity!

That’s ok, we’re honest with ourselves about enough, we can afford this lie to make our morning just a wee bit better. Because that’s how we live our best life. We eat dessert first, open a beer before noon, maybe invite a friend over to be that bad influence we know we are.

Mostly because if we eat our dessertfast with a friend, it’s not a bad habit, it’s a social engagement. And that’s good. There’s no way to make this meal healthy, but we can share it with others who love us and call it “mental health food,” which is what we all need right now, amiright?

Print Recipe

Pineapple Hefeweizen French Toast Bake

Ingredients

For the French toast:

  • 1 round loaf 1lbs sourdough bread
  • ½ cup 4oz wheat beer
  • 1 cup 200g brown sugar
  • ½ cup 100g white sugar
  • 1 cup 230g pineapple chunks
  • 1 ½ cups 367g half and half
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract

Instructions

  • Cut the bread into bite-sized pieces. Add to a greased 8X8 baking dish.
  • In a blender add the wheat beer, brown sugar, white sugar, pineapple, half and half, eggs, salt, and vanilla. Blend until smooth.
  • Pour the mixture over the bread, pressing to make sure all the bread cubes are submerged. Allow to sit at room temperature for 30 minutes to allow the bread to absorb the liquid, or cover and refrigerate overnight. 
  • Preheat the oven to 350°F. Bake, uncovered, for 35-40 minutes or until the center has puffed and the bread has started to toast on the top. (you can also make in 6 individual ramekins, start checking for doneness after 18 minutes)
  • Add all the whipped cream ingredients to the bowl of a stand mixer, beat on high until soft peaks form. Serve the French toast topped with whipped cream.

Coconut Pilsner Mango Cream Pie

Coconut Pilsner Mango Cream Pie

Mango Cream Pie

We’ve already talked about how much I hate bananas because they’re basically portable baby food and you need to eat fruit like a grownup who has teeth. Unless you don’t have teeth, then you get a pass.

I don’t get jealous of people eating them raw like a jungle creature, but I DO get jealous when I see the pie. YOU KNOW THE PIE. The one that’s creamy and looks so delicious, until you get close enough to smell it and it smells like baby food and jungle creatures. It’s usually served at those diners that your grandma frequents that serves food that tastes like hangovers and road trips but in a good way.

So, I decided to make a [that one fruit] cream pie, but with far, far superior food. One that takes physical and mental dexterity because it’s so tricky to get to the fruit meat. If you ranked fruit according to how easy it was to get into your mouth without pit or peel, mango would be a solid 8 out of ten. Not as hard as a lychee, but MUCH harder than a banana. But SO worth it because while bananas taste like what it would be like if fruit had assholes, mangos taste like a beach vacation with unicorns.

And I think we can all agree, no matter where you stand on the idea of putting a banana in your face, mango is just way better. So let’s make a mango pie and drink some beer.

Mango Cream Pie
Print Recipe
5 from 2 votes

Coconut Pilsner Mango Cream Pie

Servings: 8 slices

Ingredients

Crust:

  • 1 ¼ cups (150g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons sugar
  • 10 tablespoons (142g) cold unsalted butter, cut into cubes
  • 3 tablespoons cup ice-cold pale ale or pilsner

Filling:

  • 1 large mango Tommy Atkins, Palmer
  • 1 can (15oz) full fat coconut milk
  • 3 tablespoon cornstarch
  • ¼ cup (2oz) beer (pilsner or hefeweizen)
  • 1 eggs
  • 2 egg yolks
  • 1 ¼ cups (250g) granulated sugar
  • 2 tablespoons (28g) lime juice
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups (460g) heavy cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

Make the crust

  • Add ¾ cup of flour, salt, and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough. Dough will be very soft.
  • Lay a long sheet of plastic wrap on a flat surface.
    Add the dough to the center of the sheet, Form into flat disks.
    Wrap disk tightly in plastic wrap, chill until firm, about 1 hour and up to 5 days. 

Make the filling

  • Preheat oven to 350°F.
    Add the flesh of the mango (peel and pit removed) to a food processor, process until smooth. 
  • Add the mango puree along with the remaining filling ingredients to a pot, off heat. Whisk until well combined. 
  • Add the pot to medium-high heat, bring to a boil, whisking continuously. Boil until thickened, about 6 minutes, remove from heat. 
  • Roll the dough out on a lightly floured surface into a large circle. Line the pie plate evenly with the dough.
    Pour the filling into the piecrust. 
  • Bake for 25-30 minutes or until the crust has turned golden brown.
    Remove from oven, allow to cool to room temperature. Transfer to the fridge, chill until set, about 3 hours and up to 24. 
  • Make the whipped cream
  • Add the whipped cream ingredients to the bowl of a stand mixer, mix on high until well-combined and soft peaks form.
  • Top the pie with whipped cream, slice and serve. 

Strawberry Lemonade Beer Cookie Bars

Strawberry Lemonade Beer Bars

Let’s talk unpopular opinions, shall we? We haven’t fought about anything in a while so let’s jump in. Starting with food-related topics that will most likely piss you off, but it’s your turn next, so just hang on.

Milk chocolate is not worth the calories, but dark chocolate deserves its own holiday.

Red velvet cake is an abomination because 1/4 cup of food dye is not a flavor.

Anything you make with mayonnaise is better if you make it with sour cream because mayo is the most disgusting man-made substance on the planet.

Bananas should not be eaten after childhood. It’s basically portable baby food and it makes me gag. Eat an apple like a grown-up who has teeth.

Boba tea. Didn’t we get over this in the early 2000’s? Is it a beverage? Is it food? Why is my drink chewy but it tastes like sadness?

Cookie bars are always better with frosting.

Buttercream frosting is gross. Ok, ALMOST all buttercream is gross and tastes like slightly sweetened butter and coats your mouth in the most unappealing way. When it’s made with JUST butter, vanilla, and sugar it is a big pile of loser paste.

And cream cheese frosting is superior to all other types of frosting because it’s foolproof, quick and delicious.

Ok, there it is. My real, true feelings about the food you probably love and I just told you how much I hate it. But we can still be friends, right? Just don’t make me eat a banana to prove it.

What about you? It’s your turn!! Tell me your unpopular food opinions.

 

Print Recipe
5 from 1 vote

Strawberry Lemonade Beer Cookie Bars

Servings: 9 bars

Ingredients

For the bars:

  • 1 tablespoon lemon zest (grated with a microplane)
  • ¾ cups (150g) white sugar
  • ½ cup (100g) brown sugar
  • ½ cup (114g) butter softened
  • 1 large eggs, at room temperature
  • 2 tablespoon (28g) lemon juice
  • 3 tablespoon beer pale ale, pilsner, wheat beer
  • ¼ teaspoon pure lemon extract optional
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoons salt

For the frosting:

  • 8 oz cream cheese softened
  • 1/3 cup (55g) chopped strawberries
  • 1/2 cup (63g) powdered sugar
  • 2 tablespoons (30g) heavy cream

Instructions

  • Preheat the oven to 350°F.
    Add the lemon zest, white and brown sugar, and butter to a stand mixer. Beat on medium-high until well combined and creamy. 
  • Add the egg, beating until well combined and resembles frosting, about 3 minutes.
    Stir in the lemon juice, beer and lemon extract (if using). The mixture may look a little curdled, this is fine. 
  • Stir in the flour, baking powder, and salt until just combined. 
  • Line an 8x8 baking pan with parchment so that it comes up and over the sides (this makes for easy removal). 
  • Spread the batter into the prepared pan in an even layer. Bake for 40-45 minutes or until the edges just start to turn golden brown (do not overbake, the bars will set as they cool). Allow to cool before removing from the pan.
  • Add the cream cheese and strawberries to the bowl of a stand mixer. Beat on high until the strawberries are well combined with the cream cheese and mixture is light and fluffy. Stopping to scrape the sides of the bowl occasionally. 
  • Add the cream, beating well to combine. Add the powdered sugar, stir until combined.
  • Frost the bars, cut into squares. Chill until ready to serve.

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

LOOK

AT

THOSE

LAYERS!

I need to admit to you that I used to be one of those “puff pastry is a crazy amount of work so just buy it” people. Until today. TODAY I made it with a food processor and it took ten minutes.

Adding in a little beer, instead of the more traditional ice cold water, gives you just a little bit more of a rise out of your dough. That’s not a euphemism. It’s literal. But I can see the confusion since I am the type of person who would make a sexual innuendo out of a baked goods reference, it’s an honest mistake.

This puff pastry was so buttery, flakey and amazing I’ll never go back. It also freezes really well so you can spend a few extra minutes, make a few dozen batches, and freeze it for the future. Because if you’re anything like me, you could have a tart emergency at any minute (also not a euphemism) and just need to stuff your face with something sweet. It happens.

Print Recipe

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

Ingredients

For the puff pastry:

  • 2 cups (240g) flour
  • 1 ¼ cup (285g) very cold butter cut into cubes
  • ½ teaspoon (3g) salt
  • ½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)
  • 2 tablespoons melted butter (for baking)

For the apple tartlets

  • 1 large Fuji apple, peeled, cored, and diced
  • 2 tablespoons (25g) white sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup (100g) brown sugar packed
  • 1 tablespoons (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla extract
  • 1/3 cup (87g) heavy cream

Instructions

For the puff pastry

  • Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined. 
  • Add the remaining butter, pulse to combine (don’t over process). 
  • Add the flour mixture to a flat surface, make a well in the center, add the beer. 
  • Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough). 
  • Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope. 
  • Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers). 
  • Wrap in plastic wrap and chill for at least 3 hours. 
  • Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples. 

Make the apples and caramel

  • Preheat oven to 400°F.
    Add the apples, sugar, cinnamon, cornstarch, salt, and brown sugar to a bowl, toss to combine. 
  • Add the apples to the center of the tarts, avoiding the edge. Brush the edges with the melted butter. 
  • Bake for 18-22 minutes or until puffed and slightly golden brown. 
  • Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.
    Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.
  • Add to serving plate, drizzle with caramel. 

Adapted from Bon Appetit

 

Hop Shortbread Beer Cookies

Hop Shortbread Beer Cookies

I’m still trapped. Under several feet of snow in a city that can’t deal, surrounded by iced-over, hilly roads that my little car isn’t able to navigate. Still. The Californian in me is screaming and vitamin D deficient. So, obviously, it was time to bake.

I had to use what was on hand —and of course, I DO have dried hop flowers on hand—and decided to make you valentines cookies. Because for beer people, hops are far superior to hearts. I even had the hop cookie cutter on hand from when I made this.

You can get yourself one, too. You just have to look for a “pinecone” cookie cutter because normal people don’t just go around making cookies in the shape of beer ingredients, but I promise you, it’s a hop.

Even though I can’t leave the house and I’m about to start chewing on the curtains, at least I’m well stocked with the necessities, like dried hop cones and cookie cutters. I also have a lot of beer, so if you need any I’m here for you.

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. You only need one dried hop flower, so if you have a homebrewer friend that can give you one, that’s your best bet. Or, if you’re adventurous, you can make Hopsta (hops pasta) with the rest of the dried hops.

Print Recipe

Ingredients

For the cookies

  • ½ teaspoon (3g) salt
  • 8 tablespoons (114g) unsalted butter softened
  • 1 teaspoon (3g) vanilla extract
  • ½ cup (62g) powdered sugar
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons (30g) beer

For the icing

  • 1 cup (125g) powdered sugar
  • 2 tablespoons (30g) beer
  • ½ teaspoon dried hop flowers, crushed (citra, mosaic, galaxy)

Instructions

  • 1. Add the salt, butter, and vanilla to a stand mixer, beat until well combined.
    2. Add the powdered sugar, beat until light and fluffy.
    3. Stir in the flour until just combined, then add the beer, stirring just to combine.
    4. Form into a log on a sheet of plastic wrap then wrap tightly. Refrigerate for one hour and up to 3 days.
    5. Roll out on a lightly floured surface until about ½ inch thick, cut into desired shape with cookie cutters.
    6. Evenly space on a baking sheet covered with parchment. Add to the freezer, freeze for 15 minutes (this will help prevent the cookies from spreading during baking).
    7. Preheat the oven to 325° F.
    8. Bake until the edges start to turn lightly golden brown. Remove from oven, pull the parchment on to the counter to cool.
    9. In a small bowl stir together the frosting ingredients.
    10. Spread the icing onto the cookies in a thin layer. 

Notes

Dried hop cones can be bought at any local homebrew supply store, or online. Do not use pellets. It's best to use aroma (or dual purpose) hops like citra, mosaic, or galaxy rather than a strictly bittering hop. 

 

Chocolate Stout Pretzel Peanut Butter Bars

Chocolate Stout Pretzel Peanut Butter Bars

This is what happens when I’m trapped. The snow is piling up around Seattle in a way that we are fundamentally unprepared for, physically and emotionally. Inches have turned to feet and there is no end in sight.

I’m a California girl, in my blood and in my bones, and even after a handful of years living here I’m still not used to what winter actually means in a normal city. My only defense is to seal myself into my house and just bake with what I have. Which is why I should call these “shelter in place bars” because that’s pretty much how I feel right now.

These peanut butter bars use what I had on hand, no need to brave the icy roads and the throngs of panicked doomsday grocery hoarders at the store in order to satisfy my baking urge. It’s also a small miracle that my friendly neighbor UPS guy dropped off some beer mail from one of my favorite breweries just yesterday. Said fortuitous package happened to contain an absolutely outstanding Nitro Stout with notes of coffee, chocolate, and toffee from Lefthand Brewing, perfect for my dessert endeavors.  Snowpocalypse or not, that had to be opened, and it did not disappoint.

Print Recipe

Chocolate Stout Pretzel Peanut Butter Bars

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 bars

Ingredients

  • ½ cup (128g) creamy peanut butter
  • ½ cup (114g) unsalted butter, melted
  • 1 ½ cups (400g) golden brown sugar, packed
  • ½ cup (100g) white sugar
  • 2 large eggs
  • ¼ cup (2oz) stout beer
  • 1 teaspoon vanilla extract
  • ½ teaspoon (3g) salt
  • 2 cups (240g) all-purpose flour
  • 1 cup (195g) dark chocolate chips, divided
  • ½ cup mini pretzel twists, slightly crushed

Instructions

  • 1. Preheat oven to 350°F.
    2. Add the peanut butter and melted butter to a stand mixer fitted with a paddle attachment, beat on medium speed.
    3. Add the brown and white sugar, mix until well combined. Add the eggs, beer, and vanilla one at a time, beating well between additions.
    4. Stir in the salt, flour and half of the chocolate chips.
    5. Spray an 8x8 baking dish with cooking spray (or line with parchment paper) pour the batter into the pan in an even layer.
    6. Top with remaining chocolate chips and pretzels.
    7. Bake until the edges have turned golden brown, about 35-40 minutes.
    8. Allow to cool before cutting. 

Chewy Gingerbread People with Chocolate Stout Pants

Gingerbread People with Chocolate Stout Pants

Leave it to me to booze up a holiday classic. I do that sort of thing this time of year. I also have very specific ideas about gingerbread and cookie making in general I want to tell you about. I can be opinionated about small things far more than big things, but cookies need rules.

First, soft and chewy will always be preferable to crispy and hard. You can keep your mouth scraping sugar cardboard, I’ll take mine soft and chewy because I don’t hate myself.

Also, while I find intricately decorated royal icing covered masterpieces impressive and beautiful, I don’t want any part in making them. My rule is: it must take more time to eat them than it takes to decorate them, or you’re spending too much time on the wrong part of enjoying the cookie. Keep it simple.

Also, when it comes to gingerbread, the ginger shouldn’t be the loudest of the flavors. I firmly believe that the cinnamon, molasses, and ginger should all have equal voices. Which is why I should change the name to Gingolassamon cookies but that’s just too much to explain. And you can disagree with me and make your own cookie rules, you do you.

Also, cookies shouldn’t have a gender because that makes me think of putting genitals into the mouths of people whom I’ve baked cookies for and that makes me uncomfortable. I don’t want to be responsible for making that sort of choice for another person. Therefore, my gingolassamon cookies aren’t men, they’re genderless people. With pants.

Print
Chewy Gingerbread People with Chocolate Stout Pants

Yield: 12 large, or 24 small

Ingredients

    For the cookies:
  • 3 ¼ cups (390g) all-purpose flour
  • 1 ¼ cup (250g) dark brown sugar, packed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup (172g) unsalted butter, softened
  • ¾ cup (180g) molasses (not blackstrap)
  • 2 tablespoons stout beer
    • For the Chocolate Pants:
  • 10oz bittersweet chocolate
  • ¼ cup stout beer

Instructions

  1. Add the flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda to the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  2. Add the softened butter, molasses and beer, stir on low speed until combined.
  3. Transfer to a long sheet of plastic wrap, form into a flat disk, wrap tightly.
  4. Refrigerate for 2 hours and up to 2 days.
  5. Roll dough out on a lightly floured surface until just under ½ inch in thickness.
  6. Cut out gingerbread people, add to 2 baking sheets that have been covered with parchment paper.
  7. Freeze for 20 minutes (this will help prevent spreading).
  8. Preheat the oven to 350°F.
  9. Bake for 10 minutes. Remove from oven, pull the parchment paper off the sheets and onto a flat surface. Allow to cool.
  10. In the top of a double boiler set over lightly simmering water, add the chocolate and beer. Stir constantly until most of the chocolate has been melted. Remove from heat and continue to stir until all the chocolate has melted.
  11. Using a spatula or butter knife, spread chocolate onto the cookies. Decorate as desired.
  12. Allow to cool until chocolate has set before serving.

Notes

Blackstrap molasses is what happens when you boil cane juice three times, removing nearly all the sugar resulting in a black, bitter sludge. Dark, light or unsulphured are all fairly interchangeable and pleasantly sweet. Make sure never to use Blackstrap when a recipe calls for molasses unless it’s specifically called for.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/12/20/chewy-gingerbread-people-with-chocolate-stout-pants/

Invisible Apple Cake with Beer Caramel Sauce

Invisible Apple Cake with Beer Caramel Sauce

This is why you don’t try to do things halfway. And by “you” I mean me, I’m talking to myself again. It happens, look away if you must.

On my way to dinner at a lovely couple’s house, I decided to kill two birds (not literally, I swear) and bake a dessert for these two wonderful men, one that I could also photograph and give to you (work bird, dinner party bird: both dead). It was a great plan until I decided that I didn’t REALLY need to cut into it to photograph it. You were just going to have to trust me about all those gorgeous apple layers.

The thing is, these are two guys that aren’t just amazing humans they are also fantastic cooks and cocktail makers, people who have outstanding and beautiful taste. I didn’t want to do what I normally do, which is cut up the thing, take pictures of the thing, put-back-together the thing, and then apologize for the thing once I arrived. So I was just going to take photos of the OUTSIDE of the cake, and bring it intact.

Which worked long enough to get myself out the door and over to dinner to enjoy beautiful cocktails and Thai food as well as an intact dessert. Until I got home and realized that I can’t do that to you.

It also needs to be mentioned that this is 100% about my own neurosis, the lovely friends in question would have found a previously detached, photographed, and reattached dessert adorable and charming and encouraged me to do this, had I asked.

So I made it again, just so that I could cut it open and show you these layers. Then I ate it. Maybe that was my subconscious plan all along, I do things like that.

Print
Invisible Apple Cake with Beer Caramel Sauce

Yield: 6-8 servings

Ingredients

    For the cake
  • 2 lbs (3-4 x-large) Honeycrisp apples
  • 2 eggs
  • ½ cup (100g) sugar
  • 1/3 cup (72g) beer (pilsner, lager, pale ale)
  • 3 tablespoons (42g) butter, melted
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon salt
    • For the sauce
  • ½ cup (100g) brown sugar
  • 1 tablespoon (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla
  • ½ cup (130g) heavy cream

Instructions

  1. Preheat the oven to 350°F.
  2. Peel and core the apples. Slice very thinly, set aside.
  3. In a large bowl stir together the eggs, sugar, beer, butter, flour and salt.
  4. Add the apples, toss to coat.
  5. Line a large (10 x 5) loaf pan, or an 8x8 square pan with parchment, spray with cooking spray.
  6. Add the apple mixture to a the prepared pan.
  7. Bake for 60 minutes or until the cake as set. Allow to cool, remove from pan. Refrigerate until ready to serve.
  8. Add the brown sugar, butter and beer to a saucepan over high heat. Boil for two minutes, remove from heat. Stir in the vanilla and heavy cream, return to heat and bring to a boil again. Boil for one minute, remove from heat, allow to cool.
  9. Pour the caramel over the cake, slice to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/12/14/invisible-apple-cake-with-beer-caramel-sauce/

Easy Chocolate Beer Pretzel Truffles

Easy Chocolate Beer Pretzel Truffles, 4 ingredients, and just a few steps!

I have a problem, the sort that will probably be solved with beer-infused chocolate, as most minor problems usually are. My problem (one of many, I’m sure you already know) is that I almost always assume that people—upon first meeting me—don’t like me. For one reason or another, this is what I default to: “I don’t think she likes me. Sure, she’s being nice, but that’s just because she’s a nice person.” This does not, however, stop me from being chattier than said new person would probably like.

I know, it’s ridiculously insecure and eye-rolly. I know this. But it’s my default mode, thinking I have to earn it, like most things I have in my life. Then I do things like make chocolate truffles and bacon cupcakes and give them away hoping to earn peoples likes. Also: don’t do that. I don’t recommend it. But I’m far better at giving advice than I am at taking it. I’m an excellent advice giver, just ask. I’ll kick some wisdom at you.

I don’t take the advice, I just give it away. Unless that advice is about what beer to cook with or how to infuse chocolate with booze, those nuggets of wisdom I keep close. Also, if you want advice about what beer to pair with your dinner, or what city to visit on a whim, I’m your girl. How to navigate the intricacies of unknown humans? Maybe ask someone else. I’ll just be over here with these truffles trying to make friends with the new UPS guys.

Print
Easy Chocolate Beer Pretzel Truffles

Yield: 24 truffles

Ingredients

  • 8 weight oz dark chocolate (60%)
  • ¼ cup heavy cream
  • ¼ cup stout beer
  • 1 cup crushed pretzels

Instructions

  1. Add the chocolate, heavy cream and beer to the top of a double boiler set over gently simmering water.
  2. Stir until just before all of the chocolate has melted. Remove from heat, continue to stir until the chocolate has melted.
  3. Allow the chocolate to cool until set (add to the refrigerator to speed up setting).
  4. Add the pretzels to a shallow bowl.
  5. Once the chocolate has set use a melon baller to pull out a ball about the size of a large marble. Roll in your hands until even and round.
  6. Add the chocolate ball to the pretzels, roll until well coated. Add to a sheet of wax paper. Repeat for the remaining chocolate.
  7. Refrigerate until ready to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/12/04/easy-chocolate-beer-pretzel-truffles/

 

 

 

 

 

 

 

Bourbon County Beer Marshmallows

Bourbon County Beer Marshmallows

Bourbon County Marshmallows

When you count the seasons by what’s available in the bottle shops, you see the months pass in a different way. Right now we’re just leaving Fresh Hop Season and moving into Barrel Aged Beer season, one of the best beer seasons of the year.

It’s also the time of year when beer releases hit a fevered pitch and people wait in line for hours hoping to score a bottle or two of a beer that’s been aging in a wooden barrel that formerly housed liquor. It’s worth it, even if just for the bragging rights and the perfect cellarable beer. Beers that you always want two of, one for now and one to save for later. Stored properly they can be even better years later.

Bourbon County is the Godfather of the bourbon barrel aged beer. Goose Island is widely credited as being the first people to take a discarded bourbon barrel, load it up with stout, store it for nearly a year and then drink it just to see what would happen. This, more than anything, is a commentary on the heart of true brewer.  Curious, courageously experimental, and unafraid to think outside the bottle.

It was a move that would have cultural repercussions beyond their wildest dreams. Starting a movement so strong and widely adopted it caused spent liquor barrels to go from a nuisance that distilleries had to deal with to a sought-after commodity that caused a shortage.

The face of beer is undeniably altered for the better because of the curiosity that caused Greg Hall to fill 6 bourbon barrels with stout in the early 1990s. In the name of that experimentation and curiosity, I decided that I’d like to figure out what would happen if you put a beer — one that had spent time cohabitating in a wooden barrel with the remnants of bourbon — into a marshmallow. Turns out, it’s pretty fantastic.

 

Print
Bourbon County Beer Marshmallows

Yield: 24 marshmallows

Ingredients

  • Powdered sugar
  • 3 envelopes unflavored gelatin (such as Knox)
  • ½ cup beer of choice (flat and cold)*
  • ½ cup water (or beer)
  • 2 cups, plus 2 tablespoons granulated sugar
  • ½ cup light corn syrup
  • 2 large egg whites
  • 1 tablespoon vanilla extract

Instructions

  1. Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside.
  2. In the bowl of a stand mixer add ½ cup cold, flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
  3. In a large saucepan (mixture will bubble up) over medium heat, add the water, 2 cups sugar and corn syrup. Stir until the sugar has dissolved.
  4. Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes).
  5. Once the temperature has been reached, turn off heat.
  6. Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, this can take up to 10 minutes.
  7. While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form. Sprinkle with remaining 2 tablespoons sugar, beat until stiff peaks return.
  8. Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
  9. Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares. Toss with additional powdered sugar to prevent from sticking together.

Notes

*Open the beer at least two hours before you plan to make the marshmallows, and up to several days in advance. Pour ½ cup into an open container. Loosely cover and refrigerate. Enjoy the reaming beer, since you HAD to open the beer it’s your job to finish the rest.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/11/27/bourbon-county-beer-marshmallows/

Darth Vader Stout Beer Fudge

Darth Vader Stout Beer Fudge

This is ridiculous. I know what you’re thinking: why can’t you just make fudge like a normal person? But I found this silicon Darth Vader mold from that time I made Star Wars cupcakes and you can’t honestly think that I could just put it away and forget about it? Of course not.

And since we’re just entering Barrel-Aged-Beer-Season, as well as Fudge-Making -Season, it just makes sense. If you don’t have a Darth Vader silicon mold (but really, why not? You totally should) you can use any silicone mold. Because fudge is great, but it’s not as fun as Dark Side Fudge, right?

Plus, there’s beer in there. And since Barrel Aged beers come in large bottles and I’m only asking you to pour out 1/4 cup for the homies, I mean for the fudge, then you get to drink the rest. Have I talked you into this yet? Do I need to hone my Jedi Mind Trick skills? How about you make some fudge and we can talk about it.

Print
Darth Vader Stout Beer Fudge

Yield: 12-14 peices

Ingredients

  • 16 wt oz dark chocolate (60% cocoa content)
  • 1/3 cup (102g) sweetened condensed milk (not evaporated milk)
  • ¼ tsp (.5g) vanilla extract
  • ¼ cup (2oz) barrel aged beer
  • ¼ teaspoon salt

Instructions

  1. Add the chocolate, sweetened condensed milk, vanilla extract, beer and salt to the top of a double boiler (or a metal bowl set over a pot of gently simmering water).
  2. Stir over medium-low heat (make sure the water does not boil) until most of the chocolate has melted. Remove from heat, continue to stir until all the chocolate has melted.
  3. Pour into silicone molds, chill until set.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/11/16/darth-vader-stout-beer-fudge/

Beer Eggnog Ice Cream

Beer Eggnog Ice Cream

I’m here to change your mind, to flip your vote. I know, I know, eggnog is gross, right? Yeah, I thought so too. Then I realized that it’s not. It’s actually quite amazing, it’s basically boozy, drinkable ice cream. IF you make it right.

Most importantly: back off the nutmeg. Because the difference between a teaspoon of “fresh grated nutmeg,” with its big, fluffy, air-filled piles, it’s about one quarter the amount you’d use if you just scoop it out of the McCormick bottle (jar? tin? container? What the heck do you call those things, anyway?)

Tl;DR: if a recipe calls for “fresh grated nutmeg” and you pssshhh all over that because you just want to scoop it out of the pre-ground tub (is that the word?), use 1/4 of what it calls for or you’ll wreck your dish.

Now that we’ve discovered why you didn’t like that one batch of nutmeg juice your aunt used to make, we can all agree that eggnog is amazing. Oh, and so is ice cream, and beer, obviously.

What beer should you use? Great question! I’m so glad you asked, let’s talk about that. Malty. Always a malty beer (back away from the IPA’s). I’ve done this a few times, this beer-ed up nog situation (I know, you’re shocked by this news, I’ll give you a second to recover).

Here are the undisputed reigning champs of beer-nog: Winter Ales (as long as it isn’t one of those winter IPAs), and Barleywines. Both are heavy on the malt, and full of those clove, cinnamon, spice notes that go so well in our boozy ice cream.

Sure, you can use a pre-made version. Or a leftover eggnog from your last nog endeavor. For an ice cream base, it’s completely fine.  Want my scratch beer-nog recipe? Here it is: Pub Nog. 

Just use a beer you love, a beer with high ABV and tons of malt. You’ll love it.

Print
Beer Eggnog Ice Cream

Serving Size: 2 quarts

Ingredients

  • 3 cups (730g) prepared eggnog (homemade or store bought)
  • 1 cup (240g) heavy cream
  • ½ cup (100g) brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¾ cup (6oz) winter ale beer or Barleywine

Instructions

  1. Stir together all ingredients.
  2. Churn in ice cream maker according to manufactures specifications until it reaches a soft serve consistency. This can take up to 20 minutes; the ice cream base should more than double in size (of all the ice cream recipes I make, this one takes the longest to reach this stage. Just keep allowing the ice cream to churn until it’s more than doubled in size).
  3. Place in an airtight container, freeze until set, about 3 hours.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/11/06/beer-eggnog-ice-cream/

 

Wild Ale Salted Caramel Squares

Wild Ale Salted Caramel Squares. 15-minutes and these are good to go! 

This is what happens when I decide to give up sugar for a while.

I’m completely committed to the idea, and then I decide what I really need to do is make a whole batch of beer-infused caramels because that makes sense RIGHT after Halloween, obviously.

But then I decide to give them away (you know, because no one I know has WAY too much candy already), but before I do I need to eat some to figure out if they’re good or not. Then I eat more, you know, just to be sure. Which is a total lie because I like lying to myself about sugar consumption on a regular basis. I always get away with it, I’m an excellent self-liar. Although I’m terrible at lying to humans who aren’t me, I’m way too transparent.

Try it, ask me to lie to you about something I really want to lie to you about and you’ll be able to see right through me. No, I don’t like those shoes but I like you and I don’t want to hurt your feelings. No, I wasn’t ignoring your text, I just, ummm, there was… a bear in my yard?….and he was thirsty….

That’s how you know this is actually a really excellent use of 15 minutes, and completely delicious: I can’t lie to you.  They’re also a great way to make holiday gifts and pretend like the batch only made 30 and not 60 because you would never just sit in your kitchen eating 30 caramels by yourself. It was that bear in your yard, he was also hungry…

Print
Wild Ale Salted Caramel Squares

Yield: 60 caramels

Ingredients

  • 1 cup (8oz) sour ale, plus 1 tablespoon, divided (i.e. Brett beer, Gose, Gueuzue, Flanders Red)
  • 6 tablespoons (84g) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • ¼ cup (60 mL) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon flakey sea salt (Like Maldon)

Instructions

  1. Bring 1 cup beer to a boil over high heat, continue to boil until reduced by half, about 8 minutes.
  2. Prepare a pan by adding a square of parchment to the bottom of an 8x8 baking dish. Spray the baking dish and parchment with cooking spray.
  3. Lower heat and stir in the butter until melted.
  4. Stir in both sugars, and cream until the sugar has dissolved.
  5. Raise heat to high, clip a cooking thermometer onto the side.
  6. Boil without stirring until the mixture reaches 255°F.
  7. Remove from heat, stir in the vanilla and the remaining 1 tablespoon beer.
  8. Pour into prepared pan.
  9. Sprinkle with salt. Allow to cool slightly then place in the fridge to cool for 1 hour.
  10. Cut into bite sized squares (spraying the knife with cooking spray will help to keep it from sticking).
  11. Wrap in small squares of parchment or wax paper.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/11/02/wild-ale-salted-caramel-squares/

 

Ridiculously Good Stout Vegan Brownies (with no weird ingredients)

 

Ridiculously Good Stout Vegan Brownies (with no weird ingredients), just some things you probably already have in your pantry. And these brownies are legit!

It’s not so much that flax-eggs are wierd. Or guar gum. Or agar agar. It’s not the “weirdness” of the ingredients I kept seeing in vegan brownie recipes, but rather the fact that I don’t own them. And outside of an online shopping trip, I have no idea where to procure such things in my neighborhood. I’m more of a vegan food enthusiast rather than an actual vegan.

What I really needed was a brownie recipe using just what I had in my pantry, because there is a good chance you’ll also have the same things in your pantry. They also needed to be actual brownies, not shiny-top cake squares (an issue with some recipes that don’t include eggs and butter).

I have a few rules and requirements when it comes to brownies: the absolute necessity of the crunchy top, they need to be chewy, and only psychopaths put nuts in a brownie. I like a fudgy, dense, chocolatey, chewy, crispy top brownie.

I tested the recipe over and over, making minor tweaks to fix the things I didn’t love, until it came out exactly the way I like my vegan food: shockingly vegan. As in, “serve it to meat eaters and astound them”. Or “Bring them to a dinner party and people ask for the recipe because they have no idea what it does not contain.”

It’s also a great recipe for those of us who always want to bake right before we realize that we are out of everything and don’t want to go to the store.

Want to check and see if your beer is vegan? Branivore can help.

Print
Ridiculously Good Stout Vegan Brownies (with no weird ingredients)

Ingredients

  • 1 cup (200g) sugar
  • ¼ cup (56g) coconut oil (not melted)
  • 2 tablespoons (30mL) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/3 cup (74g) stout beer
  • ½ cup (60g) unsweetened cocoa powder
  • 1 ¼ cup (150g) bread flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 teaspoons espresso powder

Instructions

  1. Preheat oven to 350°F
  2. Add the sugar and coconut oil to a mixer fitted with a paddle attachment. Beat on medium until well combined. Slowly add the oil and vanilla, beating on high until the mixture resembles frosting.
  3. Add the baking soda and vinegar, beat again until well combined.
  4. Stir in the beer.
  5. In a mixing bowl stir together the cocoa powder, flour, cornstarch, salt, and espresso powder.
  6. Gently stir the dry ingredients into the wet ingredients until just combined, mixture will be thick.
  7. Add in an even layer to a greased 8x8 pan, press flat.
  8. Bake for 22 minutes. Allow to cool before cutting into squares.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/10/16/ridiculously-good-stout-vegan-brownies-no-weird-ingredients/

 

Salted Caramel Stout Apple Bars

Salted Caramel Stout Apple Bars

I’ve been chasing the light around my new house for the past three months. I haven’t found it, not in any real way. It’s an occupational hazard, really.

Every time I move, I have to find it. I have to find that place in my house where I can set up shop and shoot what I need to photograph. I’m not an artificial light girl, possibly because I can’t really wrap my brain around the nuances of that medium. So I chase the sunlight, hoping each new spot, new time of day, new month of the year, will be when I find it.

I’ve lived in 5 houses since I started this journey with the very strange objective of getting paid for cooking with beer and taking pictures of it. I’ve always found the spot—where the light is just right—in every house that has served as my work-from-home office. The kitchen, the garage, behind the couch in my living room, the bedroom. You never really know where it’ll be.

Every house I move into, I have an idea of where I WANT to shoot, where I want to set up and settle in and start photographing. But the light, just like the rest of this world, doesn’t really bend to your whims the way you want it to.

Today, on round three of testing this recipe, I settled into a new location. Maybe because I shot this photograph there and decided I loved it. Maybe because it was easier to sit down in this spot and polish off a few of these before I cleaned up. Either way, I might just stay a while and see if the light will cooperate if I keep baking things covered in salted caramel frosting.

Print
Salted Caramel Stout Apple Bars

Yield: 12 servings

Ingredients

    For the cake:
  • ½ cup (114g) butter, softened
  • 1 cup (220g) light brown sugar, packed
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon olive oil
  • ¼ cup stout beer
  • 1 ½ (180g) cups AP flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 medium tart apple (i.e. Granny Smith), peeled and small diced (about 1 cup)
    • For the frosting:
  • ¼ cup (57g) softened butter
  • 1 cup (220g) packed light brown sugar
  • ¼ cup (60mL) heavy cream
  • 1 teaspoons vanilla extract
  • 1 ½ cups (180g) confectioner's sugar
  • 1 teaspoon sea salt, plus ¼ teaspoon, divided

Instructions

  1. Preheat oven to 350°F.
  2. Add the butter and brown sugar to the bowl of a stand mixer. Beat on high until light and fluffy. Add the egg, oil and vanilla extract, beating until it resembles frosting.
  3. Stir in the beer (it will curdle).
  4. Sprinkle with flour, salt, cinnamon, nutmeg, and apples. Stir until just combined. Pour into an 8x8 baking dish that has been greased and floured.
  5. Bake for 45-50 minutes or until the top has puffed and springs back when lightly touched.
  6. Add the powdered sugar to the bowl of a stand mixer (or a mixing bowl, and use an electric hand mixer).
  7. Melt the butter in a pot over high heat. Add the brown sugar, cream and vanilla, stir until just combined. Boil over high heat for two minutes.
  8. Pour the caramel over the powdered sugar, beat until well combined. Pour the frosting over the apple bars in an even layer, sprinkle with remaining ¼ teaspoon salt, allow to cool. Cut into squares.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2018/09/28/salted-caramel-stout-apple-bars/