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Hobo Cookies with Beer Candied Bacon

16.10.2020 2 Comments

Hobo Cookies with Beer Candied Bacon

I know, I KNOW! What does "hobo" cookies even mean?! There are cowboy cookies, and compost cookies, and I needed a word that went in that direction. The runners up were Pirate Cookies and Junk Drawer cookies because I can’t just be a normal person and name them "cookies". I blame 2020 and what it’s done to us. 

All you need to know is they are full of bacon, chocolate, pretzels, and a light dusting of beer, which is basically what we all need right now. And since they contain bacon, you are fully allowed to make them a breakfast food. And if anyone disagrees, send them my way, I’ll let them know the error of their ways.

Hobo Cookies with Beer Candied Bacon

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Ingredients
  

For the bacon:

  • 6 strips thick sliced bacon
  • ¼ cup (50g) brown sugar
  • 2 tablespoon (24g) barrel aged stout or porter

For the cookies:

  • 1 cup (228g) butter, room temperature
  • 1 cups (200g) granulated sugar
  • 1 ½ cups (300g) packed light-brown sugar
  • 2 large eggs, plus one yolk
  • 1 tablespoon vanilla
  • 2 tablespoons stout or porter beer
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 cups dark chocolate chips
  • 2 cups old-fashioned rolled oats
  • ½ cup chopped pecans
  • ½ cup lightly crushed mini pretzel twists

Instructions
 

  • Add the bacon to a wire rack over a baking sheet, add to the oven, then heat the oven to 350°F (putting the bacon in the oven while it heats up will render more fat).
  • Once the oven heats up, set a timer for 5 minutes. 
  • Stir together the brown sugar and the beer. Remove the bacon from the oven, brush the top side of the bacon liberally with the mixture. 
    Return to oven, bake for 8 minutes.
  • Flip the bacon, then brush with the mixture. Bake for an additional 8 minutes. Remove from oven, remove the bacon and allow to cool on a sheet of parchment or wax paper (if it cools on the rack, it will stick). Once the bacon is cooled, chop the bacon, set aside.
  • Add the butter and both types of sugar to a stand mixer with a whisk attachment.
  • Beat on high until light and fluffy, this can take several minutes but it’s important to make sure it’s fully whipped.
  • Add the eggs, yolk and vanilla, beat until it resembles frosting. Add the beer, beat until fully incorporated.
  • Add the flour, baking soda, baking powder, cornstarch and salt, stir until combined.
  • Stir in the remaining ingredients and the chopped bacon until just combined.
  • Add a sheet of parchment paper to a baking sheet. Using a cookie scoop, scoop out balls of dough, placing evenly spaced on the baking sheet.
  • Bake for 12-15 minutes or until edges have started to brown. Remove from oven, pull the parchment off the baking sheet and onto a flat surface to cool.

Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

29.09.2020 1 Comment

Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

I’m not sure what I miss more, travel, or alone time. Both of these have been scarce this year, and I miss both fiercely. This is what I miss: airplanes. Being on a plane, headphones in, looking out the window from somewhere in the middle of coach. I think I might be the only person in the world that actually misses the airplane and airport portion of travel. Don’t hate me, I love it. I love the energy, the people watching, the fury of it all. 

And I see people traveling, the social distance and masks version, and I’m jealous. I’m a little too skittish is take it on and actually enjoy it. Sure, I’ve road tripped and vacayed close to home, but it’s not the same. I want a non-pandemic-no-masks-no-deadly-virus plane flight to anywhere. 

In the meantime, I’m baking. A lot. SO much in fact, that I bought a treadmill to compensate. This is an actual fact. If you need me, I’ll be eating things with Nutella whipped cream at 5 miles per hour in my garage. 


Miniature Dutch Baby Oven Beer Pancakes with Nutella Whipped Cream

5 from 1 vote
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Servings 12 mini pancakes

Ingredients
  

For the Dutch Babies:

  • ¾ cup (95g) all-purpose flour
  • ¾ cup (170g) beer pale ale, pale lager, wheat beer
  • 3 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter cut into cubes
  • Fresh berries optional

For the whipped cream:

  • 1 cup (226g) heavy cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons Nutella room temperature or slightly warmed

Instructions
 

  • Add the flour, beer, eggs, vanilla, sugar, and salt to a blender, blend until well combined.
  • Add a muffin tin to the oven and preheat to 425° allowing the batter to rest while the oven preheats.
  • In the last 3 minutes of preheating, add the butter cubes to the muffin tin. If the butter is in the oven too long the butter may burn.
  • Once the muffin tins are heated and the butter is melted, add the batter evenly between the 12 muffin wells.
  • Close the oven and allow to cook until puffed and golden brown, about 14-16 minutes.
  • Add all the whipped cream ingredients to a large bowl or a stand mixer. Beat on high until soft peaks form.
  • Serve the pancakes topped with whipped cream and berries.

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

17.09.2020 5 Comments

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

When you were a kid, was there a thing you loved in a way that was almost embarrassing? Not pizza, or ice cream, or cake, because there is nothing embarrassing about loving the classics. I’m talking about something that you were pretty sure you’d get side-eyed for mentioning. For me, it was those little cream-filled oatmeal pie cookies that came in a cardboard box. 

I once snuck an entire box into the movies when my friends were sneaking in more normal treats like candy bars, or their boyfriends. I just sat there with an entire box of little oatmeal cream pies and ate all of them, not even offering to share. No, Lacy, you have a boyfriend and I have cream-filled cookies, if you aren’t going to share than neither am I!

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

These taste like those, but, you know, with beer. Something I was not sneaking into movies when I was a kid. Although I can’t make any promise about that anymore. Because, let’s be honest, watching a movie at a theater right now with beer and these cookies sounds like magic. 

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

Chewy Gingerbread Cookies with Maple Stout Cream Cheese Filling

4.34 from 3 votes
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Servings 18 sandwich cookies

Ingredients
  

Cookies:

  • ¾ cup (171g) unsalted butter, at room temperature
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ½ cups (100g) light brown sugar, packed
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • ¼ cup molasses not blackstrap
  • 2 tablespoons barrel-aged stout
  • 2 ¾ cups (330g) all-purpose flour
  • 2 teaspoons baking soda
  • Sanding sugar for rolling

Filling:

  • 1 (8oz) package cream cheese, softened
  • ¼ cup (57g) room temperature butter
  • 2 tablespoons stout beer
  • ¼ cup real maple syrup
  • 2 tablespoons powdered sugar

Instructions
 

  • Add the butter, ginger, cinnamon, cloves, allspice, and salt to a stand mixer with a whisk attachment. Whisk until well combined.
  • Add both kinds of sugar, beat on high until well combined.
  • Add the egg and sugar, beat until the mixture resembles frosting, about 3 minutes.
  • Stir in the molasses and beer.
  • Stop the mixer, add the flour and baking soda, stir until well combined.
  • Add the sanding sugar to a small bowl.
  • Using a cookie scoop, scoop out balls just smaller than golf balls and roll in the sanding sugar. Add to a baking sheet that has been covered with parchment.
  • Make sure the cookies are well spaces, no more than 9 at a time on a standard cookie sheet.
  • Freeze for 15 minutes.
  • Heat the oven to 350°F.
  • Bake for 13-15 minutes. Pull the parchment on the counter and allow to cool.
  • Add the cream cheese and butter to a stand mixer, beat on high until well combined.
  • Add the remaining ingredients, beat until well combined.
  • Spread (or pipe) filling between two cookies, repeat for all cookies.

Notes

These cookies spread thin in order to make them ideal for sandwich cookies. If you are looking for a stand alone cookie, this probably isn't the right recipe for you. 

Beer Caramelized Apple Tarte Tatin with Maple Whipped Cream

02.09.2020 1 Comment

Beer Caramelized Apple Tarte Tatin

I wish I could tell you what apples I used for this, but I can’t. And by CAN’T I don’t mean WON’T, because I’d tell you anything, especially after a few beers. 

But these apples came from my backyard apple tree of unknown origin. The Apple Tree of Resentment, as I call it. It’s huge (obviously, it’s an apple tree) and it spits apples all over my backyard all day long for months creating a squirrels buffet all over the ground. I hope you’re not a squirrel enthusiast, I am not. They are rodents, they are rats with better branding, they are horrible and I hate them. Because of said tree, they love my yard and while they are here for a visit and a quick chat with their friends, they also eat all the other plats in my yard. Hence the resentment. Obviously, I needed to turn my feelings for this tree around before I went full Kill Bill on it. 

It turns out, Resentment Tree has some pretty great baking apples. They are average eating apples, but they bake up really well. Baking apples need to stay firm after a long soak in a hot oven, not all apples can do this. Anything that ends in "delicious" should never be baked, they will fall apart and you will now have a Mush Apple Sauce Tart. Great for all of you who lack teeth, but not exactly what I had in mind. 

If you don’t have an Apple Tree of Resentment in your yard, congrats. Pick an apple, like a Granny Smith, that has a nice tartness and will hold shape once baking. And tell the squirrels to pick up after their parties, it’s getting really annoying. 

Beer Caramelized Apple Tarte Tatin with Maple Whipped Cream

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Servings 6 servings

Ingredients
  

For the tart:

  • ½ cup (100g) white sugar
  • ½ cup (100g) brown sugar
  • ½ teaspoon salt
  • ¼ cup (2oz) beer
  • ¼ cup (56g) unsalted butter, cut into cubes
  • 3 pounds Honeycrisp or Granny Smith apples peeled cored, quartered
  • 1 frozen puff pastry sheet

For the whipped cream:

  • 1 cup whipping cream
  • 3 tablespoons real maple syrup

Instructions
 

  • Preheat oven to 425°F
  • In a pot over high heat add the white and brown sugars, salt, and beer, stir until the sugar has dissolved, stop stirring.
  • Allow boiling until the mixture turns golden amber-colored. Turn off heat, stir in the butter.
  • Add the apples, rounded side down to a 9-inch skillet or deep-dish pie plate in overlapping concentric circles.
  • Pour the caramel over the apples.
  • Roll the puff pastry out on a lightly floured surface, cut a circle the size of the skillet.
  • Place the pastry circle over the apples, tucking the edges between the apples and the edge of the skillet.
  • Bake for 25 minutes or until the puff pastry is golden brown.
  • Remove from oven and allow to cool for 1 hour before inverting onto a serving plate.
  • Add all the whipped cream ingredients to a bowl, mix with a hand mixer on high until soft peaks form. Top the tart with whipped cream before serving.

Beer and Berry Cobbler Bars

18.08.2020 No Comments

Beer and Berry Cobbler Bars

Cobbler doesn’t make sense to me. It’s delicious, obviously, but it looks like a mistake. Like an upside-down pie that fell into a pan someone just pretended it was supposed to be that way and we all just went along with it because we still wanted to eat it. 

Which is understandable, it’s still dessert, I’m not gonna kick it outta bed. But it feels unfinished, halfway to being really done. So I made it a bottom crust, because let’s be honest, crust is always the best part. 

You can still scoop it into a bowl, heat it up, and top it with a big 'ole scoop of ice cream. It’s still great that way. But it’s also a cobbler you can eat with one hand (or no hands if you’re brave enough), and it has beer in it. So, what I’m trying to say, is that it’s not really cobbler at all. It’s a cookie bar inspired by my cobbler induced confusion that’s made with beer. Because nothing makes sense anymore and we all need more excuses to open a beer. 

Beer and Berry Cobbler Bars

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Servings 9 bars

Ingredients
  

Crust:

  • 1 cup (228 grams) butter at room temperature
  • ½ cup (60g) powdered sugar
  • 1/3 cup (75g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour

Filling:

  • 2 ½ cups (475g) fresh berries (I used half blueberries, half blackberries)
  • 1/3 cup (66g) sugar
  • 3 tablespoons cornstarch
  • ¼ cup (57g) beer wheat beer, pale ale, pilsner

Instructions
 

  • Preheat the oven to 350°F.
  • Add the butter, powdered sugar, sugar, salt, and vanilla extract to the bowl of a stand mixer. Beat on high until well combined.
  • Stir in the flour until just combined.
  • Line an 8X8 pan with parchment paper.
  • Press about ¾ of the mixture into the bottom of the pan in an even layer.
  • In a separate bowl stir together the berries, sugar, cornstarch, and beer.
  • Add the berry mixture in an even layer to the pan.
  • Crumble the remaining crust on top of the berry layer.
  • Bake until the top is golden brown, 55-65 minutes.
  • Allow to cool completely before cutting, the filling will set as it cools.

Lemon Ginger Éclairs with Beer Caramel Topping

03.08.2020 3 Comments

Lemon Ginger Éclairs with Beer Caramel Topping. Easier than they look, and no frying makes these a simple and gorgeous way to make dessert. 

You need to prepare yourself for what I’m going to say, take a seat. These are not that hard. I’m serious. I’m grab-you-by-the-face-and-look-into-your-eyes serious. I know, you don’t believe me, and that’s fine. The hardest part is the caramel, and you can even skip that and smear on some melted chocolate and I will totally let that slide. 

But the eclair dough comes together in a few minutes, and then it’s baked. Not in the "we baked the fries instead of frying them for a far inferior taste experience but it was acceptable because we were too ugggghh to fry them" sort of way. They are meant to be baked. The cream filling is basically: whisk, whisk, stovetop, whisk and you’re done.

They also have the added bonus of a "you MADE those?" reaction from your people, which is always what I want to go for.  I can promise you a layer cake is far more difficult and much less "whuuuut?" inducing than these. Just try it, and if you run into trouble I am always here for you, but I don’t think you’ll need it. 

Lemon Ginger Éclairs with Beer Caramel Topping

Makes 12 Éclairs
5 from 1 vote
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Ingredients
  

For the Lemon Ginger filling:

  • 2 large lemons
  • ½ teaspoon fresh grated ginger grated using a Microplane
  • 4 large egg yolks
  • ½ cup (100g) sugar
  • ¼ cup (32g) flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (342g) heavy cream

For the Éclair*:

  • 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

For the Beer Caramel:

  • 2 cups (400g) sugar
  • ½ cup (114g) beer

Instructions
 

  • Zest the lemons, juice half of one. Add the zest, juice, ginger, egg yolks, and sugar to a pan off heat. Whisk until really well combined, light and ribbony.
  • Add the flour, salt, vanilla, and cream, whisk until well combined.
  • Add to medium heat, whisking constantly until starting to thicken. Remove from heat and continue to whisk until starting to cool and the mixture is thick. Add to a piping bag, chill until cooled. If your mixture breaks (this can happen if the heat is too high), just use an immersion blender to bring it back together. Can be made 3 days in advance.
  • 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 long lines of dough onto the parchment, about 1 ½ inches thick and 6 inches long.
  • Bake for 5 minutes and then reduce heat to 350°F without opening the oven. Bake for an additional 20-25 minutes or until the eclairs are golden brown, allow to cool.
  • Use a bread knife to slice the top off the eclairs.
  • Add the sugar and beer to a pot over high heat, stir until sugar has melted, then stop stirring.
  • Allow to boil until dark amber (swirl the pan if needed, but do not stir).
  • Grab a pair of tongs and a pastry brush (a clean paintbrush works great as well).
  • Hold the éclair tops with the tongs, and brush the caramel on the top, work quickly before the caramel cools too much to spread. Be very careful, sugar burns are incredibly painful, use tongs and keep your hands away from the hot sugar.
  • Pipe the filling into the middle of the eclairs before replacing the top.
  • Chill until ready to serve

Notes

*Adapted from the Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel

 

Pineapple Beer Jalapeño Ice Cream

30.07.2020 2 Comments

Pineapple Beer Jalapeño Ice Cream

So, I did the thing. That thing where I tell you about a recipe but don’t actually give it to you. Because apparently quarantine has made me into an asshole. Or at the very least, unaware of life outside my little bubble of beer and making all the things. 

As a way to make amends for telling you about Pineapple Jalapeño Ice cream without actually giving you the recipe, I’m giving you the recipe. 

As a side note, it makes an excellent beer milkshake if you blender a few scoops of it with a gose or an IPA. It’s like two recipes in one, and it opens new ways to enjoy a cold beer on a hot day. See, I’m not THAT big of an asshole. 

Pineapple Beer Jalapeño Ice Cream

5 from 2 votes
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Servings 1 quart

Ingredients
  

  • 2 ½ cups (520g) fresh pineapple, peeled and cored
  • 1 tablespoon diced fresh jalapeño seeds removed
  • 1 tablespoon lemon juice
  • ½ cup (114g) IPA beer
  • 2 eggs
  • 2 egg yolks
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups (310g) heavy cream
  • ½ cup (114g) whole milk

Instructions
 

  • Add the pineapple, jalapeno, lemon juice, and beer to a blender. Blend on high until well pulverized. Pass through a strainer to remove all the fibers, return to the blender (without straining the fibers, the ice cream can taste a little vegetal). 
  • Add the eggs, yolks, salt and both kinds of sugar to the blender, blend on high until well combined.
  • Add the cream and milk to a saucepan over medium heat. Heat until it starts to bubble around the edges. While the mixer is running, add the hot cream to the mixer.
  • Return the mixture to the pot. Simmer until slightly thickened, about 5 minutes.
  • Add to an airtight container. Refrigerate until chilled, about 3 hours.
  • Churn in an ice cream maker according to manufactures specifications.

Mexican Hot Chocolate Beer Brownies with Churro Crust

22.07.2020 10 Comments

Mexican Hot Chocolate Beer Brownies with Churro Crust

I made your brownies spicy and I don’t even feel bad about it. But it’s so you don’t have to share with anyone who doesn’t like spicy things. You can even over-exaggerate just HOW spicy they are in order to keep them all for yourself, I won’t tell. 

I want everything spicy, it’s my favorite flavor. Spicy is a flavor, I swear. I even made ice cream spicy once and it was totally worth it. If you haven’t tried Pineapple Jalapeno Ice Cream you need to do that right after you make these brownies. 

If you don’t want spicy brownies, that’s OK, I’ll forgive you. Just leave the cayenne pepper out and you’re all set. Although I might question all your future decisions, but that’s a risk you’re gonna have to take. 

Mexican Hot Chocolate Beer Brownies with Churro Crust

5 from 1 vote
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Servings 9 bars

Ingredients
  

Crust Layer:

  • 8-10 (150g) shortbread cookies
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons melted butter

Brownie layer:

  • 6 weight ounce dark chocolate chips about 1 cup
  • 1/3 cup stout beer
  • 1/2 cup (114g) melted butter
  • 1 cup (200g) granulated sugar
  • ½ (100g) cup brown sugar
  • 3 large eggs
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon salt
  • Pinch (scant 1/8 teaspoon) cayenne pepper
  • 1 teaspoon cinnamon
  • 1/3 cup (27g) unsweetened cocoa powder

Instructions
 

  • Preheat the oven to 350°F. Add the cookies to a food processor, process until just crumbs remain. Add the brown sugar, white sugar, and cinnamon, pulse to combine. 
  • Add the butter, process until well combined. 
  • Press into the bottom of an 8x8 pan that has been sprayed with cooking spray or lined with parchment paper. 
  • Bake for 10 minutes while you prepare the filling.
  • Add the beer and chocolate chips to a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until chocolate is melted and well combined with the beer. 
  • In a large mixing bowl add the melted butter and both kinds of sugar, beat until well combined.
  • Add the eggs, beat until well combined. Stir in the chocolate mixture.
  • Add the flour, salt, cayenne pepper, cinnamon, and cocoa powder, stir until just combined.  
  • Add to the crust layer, bake until set, about 35 minutes.
  • All to cool completely before cutting. 

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

09.07.2020 2 Comments

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

This might be a giant blueberry muffin with an almost creamy texture, and it might be a cake that doesn’t actually need frosting. Maybe it’s a hybrid, the nexus of two similar foods, a "Cuffin", or a "Make." But don’t overthink it, it’s an easy one-bowl cake and that’s what you need right now. Easy cakes, or big muffins. Or easy big cuffin makes. This is my reality, people. This is what I think about all day! 

I wish I could tell you that I’ve been easily quarantining, but instead I’m desperately missing places like this and pondering the union of cake muffins. It’s sad, but there are worse things. I’m healthy, my people are healthy, and I have big cakes in my kitchen, we focus on the good things and start drinking in the early evening (rather than just all day). It’s small wins these days. 

Blueberry Beer Cream Cheese Cake with Basil Whipped Cream

Delicious one-bowl cake! 
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings

Ingredients
  

For the cake:

  • 1 ½ cups (242g) unsalted butter, softened
  • 8 ounce full-fat cream cheese softened
  • 2 ¼ cups (450g) granulated sugar
  • 1/3 cup (80g) sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs + 2 yolks
  • ½ cup (4oz) beer pilsner, pale ale
  • 2 ¾ (340g) cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 1/3 cups (200g) fresh blueberries

For the whipped cream:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 leaves basil minced

Instructions
 

  • Preheat oven to 325°F.
  • Add the butter to a stand mixer, beat on high until fluffy. Add the cream cheese, beat until free of lumps and well combined with the butter.
  • Add the sugar, beat until well combined. 
  • Beat in the sour cream and the vanilla.
  • One at a time, beat in the eggs and yolks, mixing well between additions. Stir in the beer.
  • Stop the mixer and remove the bowl. Sprinkle with flour, baking powder, and salt.
  • Add the blueberries to the top, making sure the blueberries are coated in flour (coating the blueberries in flour before they're mixed into the batter will prevent them from all sinking to the bottom of the cake while baking).
  • Using a rubber spatula, gently mix until well combined.
  • Grease and flour a 9-inch spring form pan.
  • Pour the batter into the prepared pan. Bake at 325°F for 1 hour and 25 minutes, or until the top is golden brown and springs back lightly when touched.
  • Allow to cool before removing from pan.
  • Add all the whipped cream ingredients to a mixing bowl, beat on high until soft peaks form. Serve the cake topped with whipped cream.

Chocolate Murder Beer Cheesecake Bars

30.06.2020 4 Comments

Chocolate Murder Beer Cheesecake Bars

Ok, I know, MURDER is a little aggressive. But it’s like "death by chocolate" just more intense. These aren’t a "passed away peacefully in their sleep" type of bars, these are much more in your face. Literally and figuratively. And if I’m going to be taken out by a baked good, this wouldn’t be a bad choice. 

Sure, you can just call them "chocolate stout cheesecake bars" that would be totally fine and acceptable, I won’t be mad. But it did get your attention, so mission accomplished. These are also easy to make for something that looks so complicated. Maybe it’s a good thing that quarantine will limit the number of people you are forced to share these with, because there might be an actual murder if I had to share these with too many people. Just kidding, but these bars are as dark as my soul and sense of humor. 

Chocolate Murder Beer Cheesecake Bars

5 from 2 votes
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Ingredients
  

For the Chocolate Cookie Crust:

  • 9 full-sized chocolate graham crackers
  • 5 tablespoons unsalted butter melted

For the Filling:

  • 2 (8oz each) packages full-fat cream cheese, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ¾ cups (10 ounces) bittersweet chocolate chips, melted
  • 2 egg yolks
  • 1 Tablespoons unsweetened natural cocoa powder
  • 1 teaspoon espresso powder
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1/3 cup chocolate stout beer
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 6 ounces semi-sweet chocolate finely chopped
  • ¼ cup (2oz) heavy cream
  • ¼ cup (2oz) chocolate stout beer

Instructions
 

  • Preheat the oven to 325°F.
  • Add the graham crackers to a food processor, process until just crumbs. Add the melted butter, process until well combined.
  • Spray an 8x8 pan with cooking spray. Press the graham cracker mixture into the bottom of the pan until well compacted.
  • In the bowl of a stand mixer add the cream cheese, beating until well-whipped.
  • Add both kinds of sugars, mixing until well combined.
  • Turn the mixer on low and slowly add the melted chocolate until well mixed. Add the egg yolks, mixing until well combined.
  • Stop the mixer, add the cocoa powder, espresso powder, cornstarch, and salt, mix until combined.
  • Add the beer, mix until just combined.
  • Add the filling over the crust.
  • Bake for 45 minutes or until the edges are set and the center is still slightly wobbly when the rack is shaken, it will set as it cools. Allow to cool to room temperature.
  • Add all the ganache ingredients to a bowl, microwave for 30, stir and repeat until melted and well combined.
  • Pour the ganache over the filling. Refrigerate until chilled, 4 hours or overnight. Bars are best served the day after they are made.

Cherry Ale Ricotta Crostata

12.06.2020 No Comments

I know what you’re thinking. You’re looking at this thinking, "Why you say crostata when this is clearly a galette?"  No? You weren’t thinking that because you’re normal and not a huge nerd like me? Sorry. But now I have to address this issue. This is what happens when I create a problem that didn’t exist. 

You see, it’s like crisps and chips. Or pants and trousers. Or The Rock and Dwayne Johnson. They are the same thing, it’s just different people call them different things. Specifically French people and Italian people. The French like to say galette ("guh-let", in case you wondered and googled it so you won’t sound like an idiot at the dinner party you brought what you thought was pronounced a "gal-lay" but it isn’t and then you’re super relieved you looked it up because you were already embarrassed for yourself. Just me again? Geesh). And the Italians like to say Crostata (which is pronounced exactly how you’d think because I looked it up too because I was scared to make the same mistake twice). 

So why, you ask, did I choose crostata instead of galette? Because I liked the way it sounded with "ricotta" and if you don’t believe that is a 100% true story, you clearly don’t know me well enough. Come on! Ricotta Crostata is just way more fun that Ricotta Galette. You know this to be true. 

And your final question is OBVIOUSLY "what beer did you use" because you always have the best questions. The answer is Firestone Walkers Cherry Barrel Blossom, a super-rich and drinkable barrel-aged-cherry-bitters-infused beer. It’s also a great dessert beer. You can use which ever beer you want, pretty much any beer will work when you’re making beer ricotta, as long as you like it, the flavor will come through. I will advise against anything too hoppy because those hops don’t mess around once you boil them, but it’s your world. If you want a hoppy ricotta crostata, who am I to stop you?

 

Cherry Ale Ricotta Crostata

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Servings 6 servings

Ingredients
  

Crust:

  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon (3g) salt
  • 1 tablespoon (15g) sugar
  • ½ cup (114g) cold unsalted butter, cut into cubes
  • ¼ cup (48g) ice-cold beer (pale ale, Saison, wheat beer)
  • 1 tablespoon melted butter
  • 1 teaspoon sanding sugar or granulated sugar (optional)

Ricotta:

  • 3 cups (24oz) whole milk pasteurized is fine but do not use Ultra-Pasteurized, it won’t work
  • ½ cup (4oz) heavy cream
  • ½ teaspoon salt
  • ¼ cup (2oz) beer* Plus 2 tablespoons divided
  • 3 tablespoons (36g) lemon juice
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract

Cherries:

  • ¾ lbs (12oz) pitted fresh dark sweet cherries (such as Bing, Jubilee, Chinook)
  • 1 tablespoons (12g) lemon juice
  • 3 tablespoons (38g) granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons cornstarch

Instructions
 

Make the crust:

  • Add ¾ cup of flour (reserve the other 3/4 cup), salt and sugar to a food processor, pulse to combine. Add the butter, process until well combined.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been combined.
  • Add the beer, pulse until just combined. Lay a long sheet of plastic wrap on a flat surface, add the dough to the center.
  • Form into a flat disk. Wrap disk tightly in plastic wrap. Chill until firm, about 3 hours, and up to three days.

Make the ricotta:

  • In a pot over medium-high heat (do not use an aluminum pan) add the milk, cream, salt, and 1/3 cup beer.
  • Clip a cooking thermometer onto the side of the pan.
  • Bring the liquid to 190°F degrees, stirring occasionally to prevent the bottom from scorching. Keep a close eye on it, the liquid reaches and passes 190 very quickly and you don’t want it rising above 200°F.
  • Remove from heat, add the remaining 2 tablespoons beer and then the lemon juice, and stir gently once or twice. It should curdle immediately. Allow sit undisturbed for about 5 minutes.
  • Line a large strainer with 1 or 2 layers of cheesecloth; place the strainer in the sink over a large bowl.
  • Pour the ricotta into the strainer and allow to drain for 15 to 30 minutes and up to an hour (the longer it drains, the firmer the consistency).
  • Place in an air-tight container, Stir in the sugar and vanilla extract, and store in the fridge can be made up to 3 days in advance.

Prep the cherries:

  • Add the cherries, lemon juice, sugar, salt, and cornstarch to a large bowl, toss to coat.

Assemble to Crostata:

  • Preheat the oven to 400°F.
  • On a well-floured surface roll the crust out into a large circle. Add the crust to a sheet of parchment paper on a baking sheet. In the center add the ricotta, leaving about 3 inches on the edges bare. Top with cherries in a large pile. Fold the edges of the crust up over the filling.
  • Brush the edges with melted butter, sprinkle with sugar.
  • Bake for 35-40 minutes or until the crust is golden brown. Remove from oven and allow to cool before serving.

Notes

*Any beer will work for the ricotta, but the ricotta will take on the flavor of the beer. A more intense beer will bring a more intense flavor. If you want a more mellow beer flavor use a Hefeweizen, Pilsner, or pale lager. I used Firestone Walker's Cherry Barrel Blossom barrel-aged ale. 

Mixed Berry Beer For Breakfast Pastries

16.05.2020 2 Comments

Mixed Berry Beer-For-Breakfast Pastries

I am here to normalize beer for breakfast. Although I’m fairly certain the pandemic has already done that. The hours, days, weeks just sort of run together like a watercolor painting. The upside is beer for breakfast so let us focus on that for now. 

You’re probably thinking "why did you use a mango beer in a recipe that doesn’t have mango?" You weren’t thinking that, but you are now, amirite? 

There is a reason for that, I promise. Although a recipe with mango wouldn’t be a bad pairing for this beer, it wouldn’t be ideal. You’d lose all the mango flavors in the beer to the flavors of mango in the dish. BUT if you drink the beer with a lovely little breakfast tart that has berries, mint, and nice little cream cheese spread those flavors will bring out the mango in the beer. See? I’ve learned a thing or two over the past I-can’t-even-count-the-number of years of cooking with beer. 

I used Mango Tree Shaker from Odell because I love those guys and I need them to remain open during "these uncertain times" until I can actually visit them in person. Which may be a while, but it must happen at some point. 

Mixed Berry Beer For Breakfast Pastries

5 from 1 vote
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Ingredients
  

  • 1 sheet puff pastry
  • 1 large egg
  • ¼ cup (57g) beer pale ale, pilsner, wheat beer
  • 4 oz (½ of a standard brick) cream cheese
  • 3 tablespoons (42g) granulated sugar
  • 2 tablespoons (16g) flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup mixed berries raspberry, blackberry, blueberry
  • minced mint or basil

Instructions
 

  • Preheat the oven to 400°F.
  • Roll out the puff pastry on a lightly floured surface a few times in each direction.
  • Cut the puff pastry into 12 equal squares. 
  • Score each square with a ½ inch broader (do not cut all the way through, just add a lightly scored line) then prick the center of each pastry with a fork a few times.
  • Transfer to a baking sheet (or two) that has been covered with parchment paper.
  • In a small bowl stir together the egg and beer with a fork until well combined.
  • In another bowl add the cream cheese, sugar, flour, vanilla, salt, and half of the beer-egg mixture (about ¼ cup or 54g) reserving the remaining beer mixture. Beat with a hand mixer until well combined.
  • Drop 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry. Top with berries.
  • Brush the edges of the pastry with the remaining beer-egg mixture.
  • Bake for 12-16 minutes or until the puff pastry edges are golden brown. Remove from the oven and allow to cool before serving.
  • Sprinkle with mint (or basil) prior to serving. 

Brioche French Toast with Beer Caramelized Peaches

07.05.2020 1 Comment

Brioche French Toast with Beer Caramelized Peaches

Breakfast is my favorite meal. Mostly because I get to make and eat it in my pajamas without judgment, but also because most of it is basically dessert we eat as an entree. We should do this with more meals, dinner cake should be a thing. Lunch brownies, too. 

French toast has always been my favorite, and it should always be made with brioche. It’s really the best bread for French toasting and all other breads are vastly inferior. This is a fact. Challah will also work but don’t, even for a second, think you can make this with presliced bread and get away with it, I’ll know and I’ll be sad. 

Just get yourself a loaf of brioche and slice it yourself, you’ll be glad you did. Because I certainly won’t judge you for drinking beer at breakfast but I won’t make the same promise if you break out the sandwich bread to make French Toast. Just trust me. 

 

Brioche French Toast with Beer Caramelized Peaches

5 from 1 vote
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Servings 4 servings

Ingredients
  

For the topping:

  • 1 lb about 3 large sliced fresh yellow peaches
  • 1 tablespoon (12g) lemon juice
  • 3 tablespoons (36g) brown sugar
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons beer Belgian, wheat beer, pilsner, pale lager

For the French toast:

  • 1 large loaf Brioche (or Challah)
  • 2 eggs
  • ½ cup (120g) heavy cream
  • ¾ cup (180g) beer Belgian, wheat beer, pilsner, pale lager
  • 1 teaspoon vanilla
  • 1/3 cup (66g) granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons butter
  • Whipped cream for serving

Instructions
 

  • Add the peaches, lemon juice, brown sugar, and salt to a bowl, toss to combine.
  • Add the butter to a large skillet over medium-high heat until melted, add the peaches and lower the heat to medium-low.
  • Pour in the beer and continue to cook, stirring occasionally, until the peaches have started to brown and caramelize, about 15 minutes.
  • Slice the bread into thick slices about 1 to 2 inches in width.
  • In a bowl whisk together the eggs, cream, beer, vanilla, sugar, and salt until well combined.
  • Add the bread slices, a few at a time, allowing to soak for about a minute or until the bread is fully saturated.
  • Heat a skillet or griddle to medium-high, add the butter, allowing to melt and coat the surface. Add the slices of bread a few at a time, cooking on both sides until golden brown.
  • Add a few slices to a serving plate, top with peaches, and whipped cream.

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

20.04.2020 2 Comments

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

I am currently in the "way too excited about small things" phase of this quarantine. Let’s talk examples, it’ll be fun. Finding a can of sweetened condensed milk in my pantry that I didn’t know I had is equal to the levels of excitement people must feel when they win an Oscar, obviously. 

And finding arugula sprouts in my garden is the most exciting thing to happen over the weekend, clearly. It was a monumental occasion, it probably deserves a dated plaque in the back yard. Probably. Or maybe I’ll just bake some stuff instead. You should, too. Celebrate all the small moments with baked goods and beer, it’ll make you feel better. 

Dulce de Leche Beer Cheesecake Bars with Brown Sugar Pretzel Crust

5 from 1 vote
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Servings 24 squares

Ingredients
  

Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • 2 tablespoons whole milk or heavy cream
  • ½ teaspoon salt

Crust:

  • 2 ½ cups (160g) mini pretzel twists
  • 2 tablespoons (15g) flour
  • ¼ cup (50g) brown sugar
  • 8 tablespoons (114g) melted butter

Filling:

  • 3 (8oz) packages cream cheese (room temperature)
  • 1 tablespoon (7g) cornstarch
  • 2 tablespoons (15g) flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 teaspoon salt
  • 2 large eggs
  • ¼ cup (2oz) beer pilsner, pale ale, wheat beer
  • 1 teaspoon vanilla extract

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 from the pressure cooker. (for stovetop and slow cooker method, see note*)

Make the crust:

  • Preheat oven to 375°F.
  • Add the pretzels, flour, brown sugar to a food processor, process until just crumbs remain. Add the melted butter, pulse until well combined.
  • Press into a 9x13 pan that has been lined with parchment or greased.
  • Bake the crust for 8 minutes (this will just help it set and be a distinct layer from the cream cheese) remove from the oven.

Make the filling:

  • Lower the oven temperature to 325°F.
  • Add the cream cheese, flour, both sugars, cornstarch, and salt to the bowl of a stand mixer, beat until well combined.
  • Add the eggs and vanilla one at a time, beating well between additions.
  • Pour in the beer, mixing until combined.
  • Pour onto the crust, bake at 325°F for 35-40 minutes or until the edges have puffed slightly and the filling no longer sloshes when the pan is lightly shaken (a slight jiggle in the center is to be expected). Allow to cool to room temperature.
  • Add the dulce de leche, milk or cream, and salt to a small blender or food processor, blend until well combined (this will make the dulce de leche pourable).
  • Pour the dulce de leche over the cheesecake. Refrigerate until set, at least 3 hours.

Notes

*To make Dulce de Leche on the stovetop, peel the label off the can but do not open. Add the can to a large pot of water and bring to a boil. Reduce heat to a simmer checking every 30-minutes that the water is still above the can, adding more when it gets low. Simmer for 3 hours. Remove can with tongs or slotted spoon, allow to cool to room temperature (contents are under pressure, do not open until cooled). Or you can add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening. 

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

16.04.2020 No Comments

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

We have officially reached the "dozen cupcakes for dinner" portion of this pandemic. It’s good news, it means we are close to the end. Isn’t that how this works? I’m certain it is, but you should probably listen to actual health professionals about this stuff, rather than me. 

On the flip side, don’t listen to them about what to put into your cupcakes, listen to me, and I say beer and pineapples. It’s like a tropical vacation that doesn’t require social distancing, but for your mouth. It also necessitates opening a beer in the middle of the day, so it’s better than most cupcakes. 

While I don’t require that you make this whilst wearing pajamas, I do highly recommend it. It might be a coincidence that the first batch I made of these I did so while wearing actual clothes, and they didn’t turn out as well as the second batch which I made wearing pajamas. It might be a coincidence, but I wouldn’t take any chances. 

Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes

Ingredients
  

For the cupcakes:

  • 1 ¼ cups (150g) flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2/3 cup (133g) golden brown sugar packed
  • ¼ cup (50g) sugar granulated
  • ¼ cup (30g) pecans chopped
  • 1 large carrot finely grated
  • ½ cup (114g) crushed pineapple, drained well*
  • 1/3 cup (80g) vegetable oil
  • ¼ cup (57g) pilsner beer (or wheat beer, pale ale)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the frosting:

  • 8 oz cream cheese room temperature
  • 6 tablespoons (57g) butter, room temperature
  • 1 ½ cups (240g powdered sugar
  • ½ teaspoons fresh ginger grated with a Microplane (plus additional to taste)
  • 1 teaspoon coconut extract

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
  • Add the pineapple, vegetable oil, beer, egg, and vanilla, stir until just combined.
  • Line a muffin tin with cupcake papers, add the batter to the cupcake papers until about ¾ full.
  • Bake for 20-24 minutes or until the tops spring back when lightly touched.
  • Add the butter and cream cheese to the bowl of a stand mixer beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
  • Add the remaining ingredients, beat until well combined, light and creamy.
  • Pipe the frosting onto the cupcakes once the cupcakes are completely cool. Refrigerate until ready to serve.

Notes

*if the pineapple isn’t drained your cupcakes will have too much moisture

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

06.04.2020 No Comments

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

I’ve been taking stock quite a bit lately, haven’t you? What’s in the pantry (how did I get pickled raisins and why do I still have them?), what’s in my life (so many good people), what I’m grateful for (lots and lots). 

This helps, I promise. It helps you make dinner, helps you get out of bed, helps you to stay present. These are all things we need right now. In a previous life, I was a social worker for gang kids in South Central Los Angeles, and I actually have a Masters Degree in Psychology. Which totally helps me cook with beer, obviously. 

But I will tell you this, when anxiety starts to creep up on you, the simplest way to keep it at bay is to sit in the moment. "I’m ok, right now, I’m fine".  Take a deep breath, focus on what’s in the room around you. For me, cooking and baking help. It helps me to stay focused on the task at hand, and gives me something to look forward to, even if that’s just fake churros. 

If you can pay your bills, feed your family, and if that family is healthy, you are really, really fortunate. It’s ok to be a mess right now, that’s normal. Let yourself feel it for a second, then pull yourself back and remember that you’re ok, and you’re doing pretty damn good. Then make yourself some puff pastry churros because you’ve earned it. 

Puff Pastry Churro Curls with Chocolate Stout Dipping Sauce

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Servings 12 curls

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)

For the pinwheels:

  • 1 tablespoon cinnamon
  • 1 tablespoon brown sugar
  • ¼ cup white sugar
  • ¼ teaspoon salt
  • 1 tablespoons butter melted
  • 1 tablespoons beer

For the chocolate sauce:

  • 1/3 cup 2oz chocolate chips
  • 2 tablespoons stout beer
  • 2 tablespoons heavy cream

Instructions
 

  • 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 2 hours (can be made several days in advance).
  • Preheat the oven to 425°F.
  • In a small bowl stir together the brown sugar, white sugar, cinnamon, and salt, set aside.
  • Roll the puff pastry into a rectangle on a lightly floured surface.
  • Add the melted butter and beer together (warm again if the beer makes the butter seize a bit) then brush the rectangle with the mixture.
  • Sprinkle liberally with a little less than half of the cinnamon-sugar mixture, reserve the remaining mixture.
  • Starting on the long end, roll the puff pastry into a tight log. Slice into 1-inch slices.
  • Add the slices, cut side up, to a baking sheet covered with a sheet of parchment, press down to flatten the slices.
  • Brush slices with the beer mixture.
  • and then sprinkle with a little of the sugar mixture (reserve the remaining cinnamon-sugar mixture).
  • Bake for 18-20 minutes. Remove from oven and allow to cool enough to handle.
  • One at a time press curl into the remaining cinnamon-sugar mixture to coat.
  • Add the ingredients for the chocolate sauce to a microwave-safe bowl. Heat for 30 seconds, stir and repeat until well combined.
  • Serve the churro curls alongside the chocolate mixture.

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

31.03.2020 No Comments

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

I know what you’re thinking. "Oh, so THIS is a cake but that chocolate thing you posted last week was bread? What are the rules?!" 

There are no rules! Not right now. Not in this pants-optional-all-day-drinking-keep-your-COVID-cooties-away-from-me world we currently live in. Rules do not exist! Ok, that’s not true, but when it comes to what is cake and what is bread, the line has blurred in our favor and it can all be cake, and it can all be bread because we don’t have to social distance from carbs. 

I wanted to make a "pantry" recipe but I realized that I like to keep weird things in my pantry like bean curd caramel and dried hops. I do love matcha, which has been hanging around in my kitchen since I  made matcha doughnuts last year. If you don’t have any, don’t worry, the internet can help, and since we are ordering everything in these days, what’s a bag of matcha to add to that list? A necessity. And essential. 

What are you cooking? Are you baking all the bread all the time? Me too. 

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

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Ingredients
  

For the cake:

  • ½ cup (114g) unsalted butter, room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/3 cup (78g) beer (pilsner, pale ale, wheat beer)
  • 1 ½ cups (240g) all-purpose flour
  • 2 tablespoons (30g) matcha (green tea) powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Topping:

  • 1 ½ cups (334g) heavy cream
  • ½ cup (60g) powdered sugar
  • 1 fresh mint leaf minced (about ¼ teaspoon)
  • 1 cup chopped strawberries

Instructions
 

  • Preheat oven to 325°F.
  • Add the butter and sugar to the bowl of a stand mixer. Beat on high until well creamed. Add the eggs, vanilla and almond extract one at a time, mixing well between additions.
  • Stop the mixer occasionally to scrape the bottom of the bowl to insure all ingredients are well mixed.
  • Stir in the beer.
  • Stop the mixer and sprinkle with flour, matcha, baking powder, and salt. Stir with a wooden spoon or spatula until just combined, don’t over mix.
  • Pour into an 8.5 x 4.5 loaf pan that has been greased and floured.
  • Bake until the top has puffed and cake is cooked through 50-65 minutes.
  • Allow to cool before slicing.
  • Add the heavy cream, mint, and powdered sugar to the bowl of a stand mixer beat until soft peaks form.
  • Top the cake slices with whipped cream and strawberries.