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Beer Apple Fritters with Vanilla Maple Glaze

27.03.2020 No Comments

Beer Apple Fritters with Vanilla Maple Glaze

Is it just me or are we all hypochondriacs right now? Was that sneeze allergies or a deadly virus? Is the house too hot or do I have a deadly virus? Did I eat something weird or do I have a deadly virus? It’s nonstop. 

But on the upside, pajamas all day and making doughnuts for no reason are perfectly acceptable. As is eating them by yourself in the kitchen while taking a Buzzfeed quiz about which Tiger King character you are. It’s Saff, by the way. 

We’ve lost all of our manners and basic social skills, but at least we’ve done it together. Once we reemerge we will all be slightly chubby toddlers who have to re-learn how to interact. I’m very excited for the day when I have the ability to lick your face again. Not that I’ll do, but I’m looking forward for the day when it’s no longer seen as a terrorist act. 

Until then, I made you doughnuts from afar. 

Beer Apple Fritters with Vanilla Maple Glaze

Print Recipe

Ingredients
  

For the Fritters:

  • 1 ¼ cups (150g) flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 large Fuji or Honey Crisp apple peeled, cored and diced
  • 2 large eggs room temperature
  • 3 tablespoon olive oil
  • ¼ cup (2oz) beer pilsner, pale ale, wheat beer
  • Vegetable or canola oil (for frying)

For the Glaze:

  • 1 ¼ cups (150g) powdered sugar
  • ½ teaspoon vanilla
  • 3 tablespoons maple syrup
  • 1 to 3 tablespoons cold water

Instructions
 

  • Stir together the flour, baking powder, baking soda, cinnamon, salt, brown sugar, and white sugar.
  • Add the apples, eggs, oil, and beer, stir until combined.
  • Heat the oil in a pot over medium-high heat. Clip a deep-fry thermometer on the side, adjust the heat to maintain 350°F.
  • Drop a spoonful of dough into the hot oil. Cook on both sides until golden brown and cooked through. About 2 minutes per side. Remove with a metal slotted spoon. 
  • Allow to drain and dry on a stack of paper towels.
  • Stir together the glaze ingredients, thin with water until desired consistency.
  • Drizzle the glaze over the doughnuts.

Chocolate Stout Brownie Bread

20.03.2020 10 Comments

Chocolate Stout Brownie Bread, one bowl and just a few minutes!

I’ve been inundation you with posts lately, please give me a pass. You’re my therapy, truly. Cooking you things, and baking you a loaf cake that I call "bread" because it doesn’t sound as bad calling it a cake, is the way I’m coping with all of this. 

I’m sitting here in Seattle, the hotbed of uncertainty, and all I can think about is keeping busy while not leaving my house. So this equals cooking and baking. Baking all the things, and spoiling myself with a beerified-chocolate cake that’s masquerading as bread. 

 

But this is what we have to do. We have to spoil ourselves and those sheltered in place with us with things we wouldn’t normally let ourselves indulge in. Everything is suspended: events, concerts, office life, diets, low self-esteem. 

Indulging in chocolate is not suspended, it’s back on the air and bigger than ever. This bread-not-cake-I-swear is super easy, it takes about 5 minutes to get it into your oven and about an hour to get it into your face. And you have earned yourself a loaf of this stuff, and you are not allowed to feel guilty about it because that has been suspended, too. 

Chocolate Stout Brownie Bread

4.67 from 3 votes
Print Recipe

Ingredients
  

  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (50g) cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup (150g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup (120g) full-fat sour cream
  • ¼ cup (60g) vegetable oil
  • ¾ cup (6oz) stout beer
  • 4 ounces dark chocolate chips

Instructions
 

  • Preheat the oven to 350°F.
  • Add the flour, cocoa powder, baking soda, baking powder, cornstarch, salt and sugar to a bowl, stir to combine. Add the eggs, vanilla, sour cream, vegetable oil, beer, and chocolate chips. Stir to combine.
  • Pour into an 8 ½ x 4 ½ inch loaf pan.
  • Bake until the top has puffed and is hard, about 40-50 minutes.
  • Remove from oven, allow to cool to room temperature. Cut into slices to serve.

Key Lime Pilsner Loaf Cake with Mezcal Icing

17.03.2020 No Comments

Key Lime Pilsner Loaf Cake with Mezcal Icing

We all need cake right now, we do. It helps. Apparently so does social distancing and hand washing. And don’t forget that alcohol kills all germs. Where does that leave us? Washing our hands and drinking alone. There are worse things, I suppose, especially when you have a cake. A cake made specifically for social distancing due to its relatively small size. 

It’s dessert on day one, with a few beers. Then it’s breakfast the following day, which you can get to around late morning because, let’s be honest, you’ve got nowhere to go. 

And you’ll still have enough left to eat for dinner, I mean dessert, on day two. This is my plan for the next few weeks: baking, beer, and weird internet searches. Because apparently knowing the best dive bar in every state, and if "Hi-Way Heaven Fried Chicken" in The Outsider is a real place is important to my emotional well being.

We all have our things. 

Key Lime Pilsner Loaf Cake with Mezcal Icing

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Ingredients
  

For the cake:

  • 1 tablespoon lime zest
  • 1 ¼ cup (250g) sugar
  • 2 tablespoon butter softened
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup key lime juice
  • ¼ cup beer pilsner, pale ale, wheat beer
  • 3 tablespoon (42g) olive oil
  • 1 ¾ cups (210g) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Mezcal icing:

  • 2 cups ½ lbs powdered sugar
  • pinch salt
  • 1 ½ tablespoon Mezcal
  • 1 ½ tablespoon lime juice

Instructions
 

  • Preheat oven to 325°F.
  • In the bowl of a stand mixer add the lime zest and sugar. Beat for about 2 minutes on high to release the lime oils into the sugar.
  • Add the butter, beat until well combined.
  • Add the eggs and vanilla, one at a time, beating well between additions.
  • Add the lime juice, beer, and olive oil, beating until well combined, scraping the bottom of the mixer to ensure all ingredients are well incorporated.
  • Stop the mixer and sprinkle with flour, baking powder, baking soda, and salt, stir until just combined.
  • Pour into an 8-inch loaf pan that has been greased.
  • Bake for 55 to 60 minutes or until cake is golden brown and toothpick inserted in the center comes back with just a few crumbs attached. Allow to cool completely.
  • Stir together the powdered sugar, mezcal, lime juice, and salt to make a thick paste. Spread over the top of the cake, chill until set about 3 hours. Cake is best made a day ahead of time.

Dive Bars: Beer, Chocolate, Pretzel, and Potato Chip Cookie Bars

13.03.2020 2 Comments

Dive Bars: Beer, Chocolate, Pretzel, and Potato Chip Cookie Bars

 

We need this right now, the self-care of treats. The idea that although we are home, and a little sick with worry, we still need to live. We need to be present, more now that ever. 

Before I started this adventure of cooking with beer and making it a weird job, I worked in mental health. I actually have a Master’s degree in feelings, or psychology, whatever. One of the truly valuable lessons I’ve learned is how to manage anxiety. 

It’s overwhelming at times, the thoughts that pull you under, the things that aren’t actually happening but being forced to live in a brain and a body that’s convincing you that it IS happening. 

 

This is the trick, and it sounds so stupid, so silly, but it works: be present. Stay in the moment you are in, the room you are in, be there. Find something to keep you anchored to this moment. "Right now, I’m OK," and "Right now, nothing is happening. I’m warm and safe and healthy and I have food in the fridge." I once had a client who would count ceiling tiles to stay present, it works. 

It’s called core mindfulness, but really it’s just a way to quiet the storm. The "what ifs" that are threatening to pull you apart. Because the truth is, the things that your brain is asking you to worry about, the problems that you can’t solve that seem insurmountable, haven’t happened and most likely will never happen and as a result, you’re ruining the moments that could be still and quiet. 

Pull yourself back, be here, be now, and remind yourself that you’re ok. 

I’m not sure that I will ever have the courage to tell you about the time when this trick quite literally saved my life. It’s hard to think about and it’s hard to talk about. But I will tell you that it works. You need to be your own lighthouse sometimes and pull yourself back to dry land. Right now you are OK. Right now you are safe. And we all just have to "one day at a time" this thing. 

Baking helps me, cooking helps me. It helps me stay in the moment and solve small problems like "I want cookies," or "I need to make dinner," and that accomplishment can go a long way. 

I know it’s been a hard few weeks for all of us, and we may be in the eye of the storm, but for the most part, most of us are safe. We are OK, and we will all get to the other side. 

Dive Bars: Beer, Chocolate, Pretzel, and Potato Chip Cookie Bars

5 from 2 votes
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Ingredients
  

  • ¾ cups (150g) white sugar
  • ½ cup (100g) brown sugar
  • ½ cup (114g) butter softened
  • 1 large egg
  • ¼ cup (2oz) beer pale ale, pilsner, wheat beer
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (160g) all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoons salt
  • ½ cup (85g) caramel chips or butterscotch chips
  • 1 cup (170g) chocolate chips any will work, I used dark chocolate
  • ¼ cup crumbled potato chips
  • ¼ cup crumbled pretzels

Instructions
 

  • Preheat the oven to 350°F.
  • Add the 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 5 minutes (beat this longer than you think you need to, it helps add structure to the bars).
  • Stir in the beer and vanilla. The mixture may look a little curdled, this is fine.
  • Stir in the flour, baking powder, caramel or butterscotch chips 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 (it will be about the consistency of peanut butter). Bake for 40-45 minutes or until the edges just start to turn golden brown.
  • While the bars are still hot, sprinkle with chocolate chips then put back into the oven for 1 to 2 minutes or until the chips have just melted. Use the back of a spoon to gently spread the chocolate in an even layer.
  • Immediately sprinkle with pretzels and potato chips. Allow to cool until set and the chocolate has hardened. 

Golden Milk Tart with Honey Beer Caramel Sauce and Maple Whipped Cream

26.02.2020 3 Comments

 

 
There are two ways to look at the fact that I took one of the healthiest drink trends and beered it up. First, some of you might eye-roll this and wonder why I’d add sugar and delicious beer to Golden Milk when most people drink it for all the health benefits. 

Others of you (otherwise known as: my people) will look at a delicious tart filled with spices and beer and other such things and think how awesome it is that something this delightful also has health benefits. Glass half full, tart half healthy. It’s all in how you look at it. 

I didn’t really care about golden milk for its health benefits, I care because it’s yummy. It reminds me of a vanilla churro in liquid form and turmeric is a vastly underused spice in American cooking. Also, I like to think that it balances out the beer in a way that gives me a net zero when it comes to bad stuff. Don’t question this, just pick up a fork. It’s better that way.

For this tart I really needed something malty, something too hoppy would just bulldoze those lovely golden milk flavors. I used Known Presence, a Belgian from Von Ebert Brewing out of Portland Oregon, a beer that worked well in the recipes as well as paired with the recipe. It’s all about harmony. 

Golden Milk Tart with Honey Beer Caramel Sauce and Maple Whipped Cream

5 from 1 vote
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Servings 8 slices

Ingredients
  

Tart Crust:

  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cut into cubes
  • 1 egg yolk
  • ¼ cup ice-cold beer Belgian ale, pilsner, lager

For the filling:

  • 1 cup (228g) whole milk
  • ¾ cup (172g) heavy whipping cream
  • 1 cup (200g) sugar
  • 3 large eggs plus 2 large egg yolks
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ cup beer Belgian ale, pilsner, lager

Caramel:

  • ½ cup (170g) raw honey
  • ½ cup (100g) brown sugar
  • ¼ cup (115g) beer Belgian ale, pilsner, lager
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter

Whipped Cream:

  • 1 ½ cups (334g) heavy cream
  • ¼ cup (83g) real maple syrup

Instructions
 

  • Add half of the flour, salt, and sugar to a food processor, pulse to combine. Add the butter and egg yolk, 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. 
  • Preheat the oven to 325°F.
  • Roll the tart dough into an even circle on a lightly floured surface. Line a 10-inch tart pan with the crust.
  • Place the tart crust in the fridge while you make the filling.
  • Combine all the filling ingredients in a pan off the heat, whisk until well combined.
  • Add to a burner over medium-high heat, whisking frequently, until thickened, about 10 minutes.
  • Pour into the chilled pie crust.
  • Add to the oven, bake until the crust has browned and the top of the tart has puffed about 30-40 minutes.
  • Remove from oven and allow to cool then refrigerate.
  • Add the heavy cream to a stand mixer, beat on high until starting to thicken. Slowly add the maple syrup until well combined.
  • Top the tart with whipped cream, chill until ready to serve.
  • Add the honey, brown sugar, and beer to a saucepan over high heat. Stir until the mixture comes together, then stop stirring.
  • When the mixture boils (not just the edges, but the center as well) set a timer for 3 minutes. Boil for three minutes, remove from heat and then add the butter and vanilla, stir until well combined.
  • Allow to cool. Drizzle the tart with the caramel sauce prior to serve.

White Chocolate Cake with Blood Orange Filling and Russian Imperial Buttercream

13.02.2020 7 Comments

White Chocolate Cake with Blood Orange Filling and Russian Imperial Buttercream

The most frustrated I have even gotten while cooking, came at the hands of a cake. Not just a little frustrated, but throwing an actual tantrum in the kitchen all by myself. This is the ugly truth, people, if you can’t handle it, please look away! 

Certainly, this is all my fault. I have these unreasonably high expectations for the cakes I bring places, as if the entire enjoyment of these treats will be ruined if they don’t look flawless and the crowd of party-goers don’t gasp and ask "did you really make that?!" I know, this is insane and I should be in some sort of baked goods related therapy to cure myself. 

But because of my aforementioned baking-induced-trauma, I have learned some things that I hope make the path a little less rocky for you, my friend. You don’t deserve a cake meltdown. 

First rule of cake making, we don’t talk about cake making! Wait, nope that’s another club. The first rule is: do not, I REPEAT DO NOT, under any circumstances, ever, never, ever attempt to make a cake the day you intend to eat it. It will not end well, for several reasons. Cold cake is much easier to work with, warm cake is an asshole and it will slide all over and collapse and taunt you. Make all the components the day before (unless the frosting is super easy, then you can make it the day of) and store it all covered in the fridge.  

The second rule is sorta along the same lines, but since I already said "first rule" I’m going to need to continue this line of thinking and make this the second rule: temperature matters. A LOT. First, the cake needs to be cold, and the frosting components need to be warm. When you’re making a butter-based frosting the "softened" or "room temperature" butter indicator is not a suggestion. It’s literally the only way that stuff will work. If you try to use cold butter and trick your frosting into working, it will laugh at you and then turn into a mixture that resembles cottage cheese. It’s really sad. 

Making a nice little drip down the side of your cake covers a myriad of sins, I think we can call this the third rule. Or just literally throw a bunch of chocolate chips on the top, it’ll look good and people will like it. If you’re new to chocolate drips, they’re super easy but I’m going to let Chelsweets tell you about that, she’s way better at it than I am. 

The next rule is this: if you’re worried about your cake being dry, just brush the cake layers with a simple syrup (a mixture of sugar and water) and bam! Moist cake. 

The last rule is to remember that people will just be happy that you brought cake, no one cares nearly as much about how it looks as you do, so let it go if it’s not perfect. You’re perfect, and you brought beer and cake so everyone will love you. Even without the beer and cake, you’re the best. Don’t forget that. 

White Chocolate Cake with Blood Orange Filling and Russian Imperial Buttercream

Print Recipe

Ingredients
  

For the Filling:

  • 1 tablespoon blood orange zest
  • 6 egg yolks
  • 1 ¼ cup (250g) white sugar
  • 1 cup (8oz) fresh-squeezed blood orange juice
  • ¼ cup (2oz) IPA beer
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ cup (114g) unsalted butter, cut into cubes

For the Chocolate Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 1 ½ cups (300g) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup (112g) vegetable oil
  • ½ cup (4oz) beer pilsner, pale ale, lager
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 6 oz (about 1 cup) white chocolate chips, melted
  • ½ cup (114g) melted butter, melted and slightly cooled

For the Frosting:

  • 1 cup (228g) butter, room temperature
  • 1 cup (205g) vegetable shortening
  • 1 (14oz) can sweeten condensed milk, chilled
  • 1 cup (115g) powdered sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • Add the zest, orange juice, beer, sugar, cornstarch, salt, and yolks to a saucepan off the heat and whisk until well combined. Add the butter and place the pan over medium/low heat. Whisk until thickened, about 10 minutes. Allow to cool to room temperature. Add to a bowl, cover and refrigerate until chilled, at least 2 hours.
  • Preheat oven to 350°F (if you haven’t done so, set your butter out to come to room temp, and put your sweetened condensed milk in the fridge to prepare to make the frosting!).
  • Add the flour, sugar, baking powder, baking soda, and salt to a stand mixer fitted with a whisk attachment, whisk to combine.
  • Add the oil, beer, vanilla, and eggs. Stir on low speed until just combined, then drizzle in the melted white chocolate and melted butter (do not over mix).
  • Grease and flour 3 (9-inch) cake pans. Divide the cake equally between the pans.
  • Bake until the top springs back when lightly touched, 28-32 minutes. Allow to cool before removing from the pans.
  • Layer the cooled cake with the blood orange mixture spread between the layers. Cover loosely and refrigerate until chilled (cold cakes are much easier to work with), ideally overnight. 
  • Add the room temperature butter and shortening to the bowl of a stand mixer, beat on high until the mixture is very white, light and fluffy. This will take about 5 full minutes, but it’s an important step in getting enough air into the frosting to make it light. Lower the mixer speed to medium, add the sweetened condensed milk and vanilla extract. Turn off the mixer, add the powdered sugar, then mix until well combined.
  • Spread with about 2/3 of the frosting mixture on the outside of the cake, refrigerate until chilled and the frosting is set.
  • Add the remaining frosting on to the outside of the cake in a smooth layer and as decoration.

Stout S’mores & Pretzel Fudge

23.12.2019 2 Comments

Stout S’mores & Pretzel Fudge (no  gelatin, vegetarian safe!)

I know, I KNOW! This was supposed to get to you a week ago, but that’s what sort of month I’m having. I was all set to edit the photos and get this up and then this happened so I’ve been having a hard time adulting ever since. 

But I am offering my dog sitting services for free to anyone with a nice fuzzy creature that needs love in the greater Seattle area because I need to console myself with petting all the furry things. 

This is also when chocolate comes in handy, you should always have some on hand in case of an emotional emergency. It’s my current means of coping and all pet related tragedies. I also made another batch of these and only gave away about half of them to keep the rest for myself, I’m Ok with this level of selfishness at this current moment in time. 

And I only gave away one square of these Stout S’mores & Pretzel Fudge so I should probably work on my sharing before it’s too late and I’m known as the person who hoards chocolate treats. It’s my New Year’s goal. 

Stout S’mores & Pretzel Fudge

5 from 1 vote
Print Recipe
Servings 12 bars

Ingredients
  

Crust:

  • 4 full sheets graham crackers
  • 1 cup (65g) mini pretzel twists
  • 4 tablespoons (56g) melted butter

Fudge layer:

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

Marshmallow layer*:

  • 1 egg white
  • ½ teaspoon cream of tartar
  • 1/3 cup (66 g) plus 1 tablespoon sugar
  • 2 tablespoons water or beer
  • 1/3 cup (110g) liquid agave (or light corn syrup)
  • ½ teaspoon vanilla extract

Instructions
 

Make the crust:

  • Preheat oven to 350°F.
  • Add the graham crackers and pretzels to a food processor, process until finely ground. Add the melted butter, process until well combined. Press into the bottom of a 9x13 pan (or use a 7x11 for thicker bars) until well compacted.
  • Bake for 12 minutes.

Make the fudge:

  • 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).
  • 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.
  • Pour over the crust, refrigerate until set, about 30 minutes.

Make the marshmallow layer:

  • Add the egg white and cream of tartar to a stand mixer fitted with a whisk attachment, beat until light and foamy.
  • Add 1 tablespoon sugar and beat until stiff peaks form
  • In a saucepan, add the water (or beer), agave, and 1/3 cup sugar.
  • Cook over medium heat while stirring until the mixture reaches 248°F on a candy thermometer. This will take about 6-8 minutes.
  • Once the corn syrup mixture is ready, turn the mixer on medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
  • Once all of the corn syrup mixture has been added, beat on high for 5 minutes until the mixture is stiff and glossy. 
  • Add vanilla extract and beat on high 1 minute.
  • Spread over the fudge in an even layer. Chill until ready to set, about 15 minutes.Brulee with top with a kitchen torch, or place under the broiler until browned. 
  • Cut into squares, chill until ready to serve.

Notes

Yes, you CAN use Marshmallow Fluff instead. But it needs to be kept refridgerated or it will slide all over the place. 

Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stove top)

05.12.2019 7 Comments

Chocolate Stout Cookies with Salted Dulce De Leche Filling (pressure cooker or stovetop) the filling is TOO easy to make it’s almost not fair! 

Don’t make these. Seriously, turn back now while you still can!! Because once you make them and realize how easy it is to make SALTED Dulce de Leche sandwiched between two fudgy-but-crispy-and-chewy ridiculously good cookies you will be ruined. RUINED for all other cookies. You will never forget them and they will haunt your days and nights. 

Why are you still here?! I told you to turn back. But, I know you. You’re like me and the second someone tells you not to do a thing, you want to do the thing even more. So you’re going to do the thing. These cookies are the thing. Fine. There is nothing I can do. 

BUT I will make a suggestion because it’s what I’m going to do. You should buy a bunch of those Weck jars we love so much and make that Dulce de Leche in large batches and give it out as Christmas gifts as an excuse to make this filling again and lick all the spoons. 

 

Chocolate Stout Cookies with Salted Dulce De Leche Filling

4.41 from 5 votes
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Ingredients
  

Filling:

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

Cookies:

  • 2 large eggs
  • 1 teaspoon salt
  • 1 lbs (about 4 cups) powdered sugar
  • 1 scant cup (105g) unsweetened cocoa powder
  • 2 teaspoons (5g) vanilla extract
  • 2 tablespoons stout beer

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. (for stovetop method, see note*)
  • 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. 
  • Stir in the vanilla and salt, refrigerate until ready to use.

Make the Cookies

  • Preheat the oven to 375° F.
  • Separate the eggs. Add the salt to the whites and beat the whites until light and frothy.
  • While beating the whites add ½ cup powdered sugar to the whites a little at a time, beat until firm, as if making meringue.**
  • Add the remaining powdered sugar and cocoa powder, stir until combined.
  • Stir in the vanilla, beer, and egg yolks until well combined.
  • Line a baking sheet with parchment paper. Use a cookie scoop to mound cookies onto the parchment.
  • Bake for 14 minutes. Pull the parchment onto the counter to allow the cookies to cool.
  • Spread the filling between two cookies. Refrigerate until ready to serve.

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 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. Continue with step 5.
**It is essential to whip the egg whites until firm. If not, the cookies will have too much moisture and spread. If you aren't sure if you have whipped them enough, just freeze the cookies for 15 minutes prior to baking (after you have scooped them into balls), and bake for 16 minutes. 

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

07.11.2019 2 Comments

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

Friends, you need to make a decision. Let’s say you’re on a deserted (dessert-ed?) island and you can only have one pie, what would it be? Don’t get too caught up with that fact that you’re on an island you don’t NEED pie, you need matches and a hatchet and shelter, just go with it. It’s a pie island and you can have as much pie as you want. But only one kind, what do you pick?

At first, I might think of apple pie, it’s a classic and I love it. Or cherry? I love cherry.  But if it’s one and only forever, I’d probably settle on chocolate after much hesitation and deliberation with the pie island procurement staff becoming irritated with me. BECAUSE IT’S CHOCOLATE. 

So I decided that for the holidays I must make a chocolate pie, and it must be made with beer, and this beer was outstanding. Luckily for me, I have a few of these Odell Brewing Barreled Treasure stouts left and they will most certainly be saved for holiday dessert service. Where I will serve several pies and you don’t have to choose just one. You can be the guy who has three slices of pie at once, as long as you have them with this beer. 

 

Also, it needs to be said that adding hazelnuts to my chocolate graham cracker crust is the best decision I’ve made all year. 

Stout Chocolate and Vanilla Beer Cream Pie with Rum Whipped Cream

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Ingredients
  

Crust:

  • 9 full sheets chocolate graham crackers
  • ¼ cup (30g) roasted hazelnuts
  • 2 tablespoon (30g) brown sugar
  • 3 tablespoons (45g) melted butter

Chocolate layer:

  • 10 oz dark chocolate 60% cacao
  • ½ cup (120g) heavy cream
  • 1/3 cup (78g) stout beer

Vanilla Cream Layer:

  • 1 ¼ cup 300g of heavy cream
  • ½ cup (118g) beer (pilsner, lager, pale ale)
  • 2 teaspoons vanilla
  • 5 egg yolks
  • 1 cup (200g) of sugar
  • 1 teaspoon salt

Whipped Cream Layer

  • 1 (240g) cup heavy cream
  • ¼ (30g) cup powdered sugar
  • 2 oz spiced rum

Instructions
 

  • Preheat oven to 325°F.
  • Add the graham crackers, brown sugar, and hazelnuts to a food processor, process until well combined. While the food processor is running, add the melted butter, process until combined.
  • Starting with the sides press well into the bottom of a 9-inch springform or pie pan. Press well using the bottom of a heavy glass or measuring cup.
  • Add all the ingredients for the chocolate layer into a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and combined (alternately, this can be done in the top of a double boiler).
  • Pour into the crust in an even layer. Refrigerate until set, about 15 minutes.
  • Make the vanilla layer: Add the cream, beer, and vanilla to a pot over medium heat. Heat until bubbles start to form at the edges and just starting to simmer.
  • In a large bowl whisk together the egg yolks, sugar, and salt until well combined. While whisking, slowly add the cream mixture until well combined with the yolks (don’t add the hot cream too quickly or it will turn into scrambled eggs).
  • Add the mixture back into the pot, bring to a simmer, stirring constantly until thickened, about 10 minutes.
  • Pour over the chocolate layer in an even layer. Bake at 325°F for 35 minutes or until the edges have started to puff, the pie will still be very jiggly. Refrigerate until set, at least 3 hours. Pie is best made the day before.
  • Add all the whipped cream ingredients to the bowl of a stand mixer, mix on high until soft peaks form, add to the pie in an even layer. Refrigerate until ready to serve.

Chai Chocolate Chip Beer Cookies

02.10.2019 1 Comment

I’m glad chai is making a comeback, aren’t you? I didn’t know chai was making a comeback, you think to yourself. Maybe it isn’t "making a comeback" in the traditional sense as much as I want to chai-ify all the things right now. It’s like pumpkin spice, but without the societal eye roll. Which is just better for everyone. 

These are also the result of Seattle dipping in temperature. Because I can’t make soup like a normal person, I make cookies when it gets colder. Maybe I’m just trying to fatten myself up for hibernation. This is a viable possibility. Stay tuned. 

I may or may not be making cookies to bring to my book tour events, I’ll keep you posted here.  Because I might not be able to decide on which cookie exactly I would want to use as my signature book tour cookie and this might make me avoid the task altogether. I can be like that, don’t judge me. These chai cookies are a strong contender since I’ve already made them three times. 

Chai Chocolate Chip Beer Cookies

5 from 1 vote
Print Recipe
Servings 12 large cookies, or 24 small

Ingredients
  

  • ½ cup (114g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 large egg yolk
  • 1 tablespoon (15g) molasses
  • 2 tablespoons (1oz) beer (brown ale, pumpkin ale, Oktoberfest or other malty beer)
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoons ground allspice
  • ½ teaspoons ground nutmeg
  • ¼ teaspoons ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 1 ½ cups (9oz) semisweet chocolate chips

Instructions
 

  • Preheat oven to 325°F.
  • Add the melted butter and brown sugar to the bowl of a stand mixer, beat until well combined, at least 5 minutes.
  • Add the egg yolk, beating until the mixture resembles frosting, about 6 minutes.
  • Add the molasses, brown ale and vanilla, beating until well combined.
  • Stop the mixer, add the flour, spices and baking powder, beating until just combined. Stir in the chocolate chips.
  • 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.

Chocolate Porter Pecan Bars with Beer Candied Bacon

17.09.2019 2 Comments

Chocolate Porter Pecan Bars with Beer Candied Bacon

Chocolate Porter Pecan Bars with Beer Candied Bacon

I know, I KNOW! Don’t look at me like that. I know that even though I’m in the midst of promoting my new cookbook Lush, I give to you a bacon dessert recipe. Is that because I want to make all the people happy, you ask? No, it’s more likely because I want to anger and upset all the people or possibly because I’ve never had a very good relationship with rules and expectations. Either way, I do apologize. 

But this is also to say that just because I am the type of person who likes to put candied bacon on desserts this does NOT preclude me from also being the type of person who also loves to make food with plants, plants are delicious. Beer is made of plants. So that makes it salad, and it’s healthy (don’t take nutrition advice from me, it’s ill-advised). 

This is also to say that my book Lush is the type of book that you will love if the idea of putting bacon on dessert horrifies you, and also if it intrigues you. It’s a book for people who love delicious food and beer, but it is minus bacon. I hope you love it as much as I do. 

Chocolate Porter Pecan Bars with Beer Candied Bacon

Print Recipe
Servings 24 BARS

Ingredients
  

Bacon:

  • 4 strips thick sliced bacon
  • 3 tablespoons (38g) brown sugar
  • 1 tablespoon (12g) barrel aged stout or porter

Crust:

  • 2 cups (240g) all purpose flour
  • 2/3 cup (70g) powdered sugar
  • 1 teaspoon (6g) salt
  • 13 tablespoons (186g) unsalted butter, cut into cubes
  • 1 teaspoon (6g) vanilla extract

Filling:

  • 3 large eggs
  • ¾ cup (180g) light corn syrup
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (2oz) barrel aged stout or porter
  • 2 tablespoons (10g) cocoa powder
  • 1 teaspoon (6g) vanilla extract
  • 6 ounces high-quality dark chocolate chopped
  • 1 cup (120g) unsalted pecans, coarsely chopped
  • 1 teaspoon (6g) salt
  • Flakey sea salt for topping

Instructions
 

  • Preheat the oven to 375°F.
  • Add the bacon to a wire rack over a baking sheet.
  • Stir together the brown sugar and the beer. Brush the top side of the bacon liberally with the mixture. Bake for 8 minutes. Flip the bacon, then brush with the mixture. Bake for an additional ten minutes. Remove from oven, remove the bacon and allow to cool on a cutting board. Once the bacon is cooled, chop the bacon, set aside.
  • Lower the oven temperature to 350°F. Add the flour, powdered sugar, and salt to a food processor, pulse to combine.
  • Add the butter and vanilla extract, process until well combined.
  • Line an 9x13 baking dish with parchment paper. Press the crust into the bottom of the pan in an even layer.
  • Bake at 350 for 15 minutes or until just starting to turn a light golden brown. Allow to cool for 10 minutes (allowing the crust to cool will help it to stay in two distinct layers from the filling).
  • Add all the filling ingredients (except the flakey sea salt) to a mixing bowl, beat until well combined. Pour over the cooled crust.
  • Sprinkle the chopped bacon on top, then sprinkle with the flakey sea salt ( I used smoked Maldon sea salt).
  • Bake at 350°F for 35 minutes or until the filling has set and no longer jiggles when you shake the rack. Remove from oven, allow to cool before cutting.

Apricot Streusel Beer Loaf Cake

19.07.2019 No Comments

Apricot Streusel Beer Loaf Cake (vegan)

I do this every time. I see an ingredient and I can’t let it go like a normal person. Most people would arrive at house flanked with apricot trees and think that sampling a couple right off the tree sounds like a good idea. I don’t let the barrels of ripe apricots lie after that, I become just so slightly obsessed that I feel as if making something with them is an actual need.

Cake? Pie? Homemade Poptarts?! I can’t just be normal and eat them.  I also don’t want to spend the entire day making my typical disastrous cooking mess in a kitchen that isn’t mine so I have to keep this obsession in check. So I made this Apricot Streusel Beer Loaf Cake, because everyone loves a loaf cake since we can just pretend it’s bread and eat it without guilt. It’s apricot bread! 

This one also has fruit so it’s totally healthy(ish). Just trust me 😉. Also, you should have a beer, you deserve a beer.  

Apricot Streusel Beer Loaf Cake (vegan)

Print Recipe

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pilsner or pale lager beer
  • ½ cup coconut oil melted
  • 1 ½ cups chopped apricots
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1/3 cup all-purpose flour
  • 2 tablespoon cornstarch
  • ¼ cup brown sugar
  • 2 tablespoons white sugar
  • ½ cup chopped pecans
  • 1/3 cup rolled oats
  • 1/3 coconut oil melted

Instructions
 

  • Add the flour, baking powder, baking soda, salt and sugar to a mixing bowl, stir to combine. Add the beer, coconut oil, apricots and vanilla, stir to combine.
  • Pour into a 1.5 quart loaf pan that has been sprayed with cooking spray.
  • In a small bowl stir together all the streusel ingredients. Add the streusel to the top of the loaf in an even layer.
  • Bake for 60 -70 minutes or until the top springs back when lightly pressed.
  • Allow to cool before removing from the pan, slicing and serving.

Chocolate Chip and Beer Caramel Cookie Bars

08.07.2019 6 Comments

Chocolate Chip and Beer Caramel Cookie Bars

If you haven’t been putting caramel in your cookie bars it’s time to rectify that injustice.  I know, you’ve had other things to do, I get that. But now’s the time. Because if you’re going to all the trouble to make some cookie bars it’s not going to take you that long (about 8 minutes to be exact) to boil some beered-up sugar. 

You also need to add "beered-up" to your vocabulary, since you’re about to use it when you set down a plate of these delicious little beasts in front of your friends and explain exactly how lucky they are to partake. Beered-up will be part of the explanation that will immediately illicit a spontaneously unanimous "wow" that they didn’t even realize would be beautifully coordinated. 

And then you’ll open a beer and tell them exactly how much you adore them and that’s why you went to all the trouble to not only make them some cookie bars but to also beer up some caramel to go inside. They’ll be amazed, of course, and offer to buy you a really good beer as a thank you. You’re welcome. 

I used Odell Brewing Woodcut #9 Oak Aged Imperial IPA for the caramel sauce. 

Chocolate Chip and Beer Caramel Cookie Bars

5 from 1 vote
Print Recipe

Ingredients
  

For the cookie layers:

  • 1 cup (228g) butter, melted
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 ¼ cups (390g) all-purpose flour
  • 1 teaspoon baking soda
  • 8 ounces dark chocolate chips
  • 1 teaspoon flakey sea salt I use Maldon

Caramel recipe:

  • ½ cup (4oz) IPA beer, plus 1 tablespoon, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons (29g) unsalted butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F.
  • Add the melted butter, brown sugar, granulated sugar and salt to a mixing bowl, mix until well combined.
  • Add the egg and vanilla, mix until well combined.
  • Sprinkle with flour, baking soda, and chocolate chips, stir until just combined.
  • Line a 9x13 pan with parchment paper. Add half the cookie dough to the pan in an even layer.
  • Bake for 18 minutes or until just starting to turn golden brown. Remove from oven an allow to cool for 10 minutes.
  • Add ½ cup beer, granulated sugar, and brown sugar to a pan over high heat. Stir until the sugar has dissolved. Clip a candy thermometer onto the side of the pan. Cook the sugar without stirring (swirl the pan if hot spots develop) until the mixture reaches 250°F, about 7 minutes.
  • Remove from heat, stir in the butter, vanilla and remaining 1 tablespoon beer. Allow to cool for five minutes.
  • Pour the caramel over the cookie layer. Add the remaining cookie dough to the top in crumbles, evenly as possible but it isn’t necessary for it to be completely uniform.
  • Sprinkle with flakey sea salt.
  • Bake for 18 more minutes or until the top is golden brown. Allow to cool completely (at least 1 hour) before cutting.

Beer and Doughnut Ice Cream

01.07.2019 No Comments

Beer and Doughnut Ice Cream

Beer and Doughnut Ice Cream

Look at you, you weirdo. Passing all those normal recipes for regular ice cream and coming to visit me and my left of center concoction that involves my two favorite foods. When you ask me what kind of cake I want for my birthday, the answer is no. I don’t want cake (ok, I do, I always want cake) but instead of cake, I’d much rather have a doughnut. Because it’s fried cake and that’s always better. You will of course also serve it to me with a beer because it’s my birthday, and you’re that kind of person. 

So here we are, eating our doughnuts and drinking our beer and we decide to next-level it, as we do. So we decide to make ice cream out of it. We also decide to sleep on it because a drunk idea and a sober idea aren’t always the same thing. The next day, after we wake up and decide that day-old doughnuts are not worth it, we decide that drunk us had a great idea. We also realize that making doughnut ice cream is the best use of day-old doughnuts anyway and we’re brilliant. So happy birthday to us, let’s make some ice cream. 

Beer & Doughnuts Ice Cream

Print Recipe Pin Recipe
Servings 6 servings

Ingredients
  

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 classic glazed raised doughnut chopped
  • 1/3 cup stout
  • 4 egg yolks
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt

Instructions
 

  • Add the milk, cream, chopped doughnut and beer to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges and the doughnut has broken down. Remove from heat, allow to cool slightly.
  • Add the yolks to a mixing bowl with the granulated sugar, powdered sugar, vanilla, and salt. Stir until well combined.
  • Slowly add the milk mixture while whisking continuously.
  • Add to an airtight container. Refrigerate until chilled, about 3 hours. 
  • Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes). 
  • Transfer to a freezer container, freeze until set, about 2 hours.

Cherry Stout Beer Brownies

19.06.2019 1 Comment

Cherry Stout Beer Brownies

Don’t look at me like that. I know we agreed that brownies shouldn’t be bastardized by things like nuts or fruit, but this is different. Mostly because I wanted to do it and rules don’t apply when I feel like this, you know how it goes.

Just hear me out. When cherries come into season I need to put them on all the things. All. The. Things. Remember when I pickled cherries in beer? That was fun, I need to do that again. This brownie situation was like that because I had cherries and need to make something borderline ridiculous with them.

So, there I was with a nice little haul of Pacific Northwest Cherries, and then a beer showed up on my doorstep (that’s what happens when you have a weird job like this one, beer just shows up on your doorstep) and it’s a beer that’s made with cherries and cocoa, and it tastes like making out with your crush.  4 Seasons Imperial Stout from Mother Earth Brewing is an 11% monster that you shouldn’t consumer without a spotter and some carbs because it goes down far too easy for that much of a punch.

When you have an imperial stout made with cherries AND cocoa,  you have to make brownies studded with cherries as a consumable echo to that beer. Also, it’s nice to have some carbs to share with your spotter, obviously.

Cherry Stout Beer Brownies

Print Recipe Pin Recipe
Servings 9 brownies

Ingredients
  

  • ½ cup (114g) melted butter
  • 1 ½ cups (300g) granulated sugar
  • 1/3 cup (75g) stout beer
  • 3 large eggs
  • 6 weight ounce dark chocolate chips melted
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon (6g) salt
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 cup (130g) halved and pitted dark sweet cherries (like Bing cherries)
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat the oven to 350°F.
  • Add the melted butter and sugar to a mixing bowl, mix until well combined.
  • Stir in the beer and the eggs, mix until well combined.
  • Stir in the melted chocolate.
  • Sprinkle with flour, salt, and coco powder, mix until just combined.
  • Toss the cherries with cornstarch. Stir into the batter.
  • Pour into a pan lined with parchment paper.
  • Bake for 40 minutes or until a toothpick in the center returns with a few crumbs attached but it’s covered in batter.
  • Allow to cool and rest for one hour before removing from the pan and cutting into squares

Beer Doughnut Ice Cream Sandwiches

22.05.2019 3 Comments

 

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. 

Beer Doughnut Ice Cream Sandwiches

5 from 2 votes
Print Recipe Pin Recipe

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

01.05.2019 No Comments

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.

No Churn Shandy Gelato

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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.