Sweets

Blood Orange Wheat Ale Pound Cake

April 10, 2017 by rachelle 33 Comments

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze is so pretty and pink making it perfect for a spring holiday or Easter gathering.

I want to say thank you to all of you who left such kind words. Chris and I so appreciate each and every one of you and your support has been amazing. Thank you.

2017 has not been kind to us so far and we don’t celebrate Easter, but I do like the idea of new beginnings. Most of the world seems to use the new year celebration as an opportunity to start over or make improvements. For me, spring is a time of rebirth, new growth, planting gardens, and just a general positive outlook on everything. I don’t know about you, but I find so much happiness and hope in seeing blooming tulips, green grass, and flowers on plants that I know will bring the most delicious summer tomatoes.

Even though I’ve said we don’t really celebrate Easter, I know many of you do, so I’ve come together with a bunch of my fantastic internet friends to bring you everything you could ever need to have an amazing celebration. There are links below to some amazing dishes to put on your holiday menu.

I really hope that spring is the start of new beginnings and happier things to come. For me and for you. Cheers, friends.

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze

Ingredients

For the Blood Orange Wheat Ale Pound Cake

2 sticks butter plus more to coat the pan
8 ounces cream cheese
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla
1 blood orange juiced
1/4 cup blood orange wheat ale
2 cups flour plus more to coat the pan
1 teaspoon baking soda
1/2 teaspoon salt

For the Blood Orange Glaze

1/4 - 1/2 cups blood orange juice about 2 - 4 oranges
2 cups powdered sugar

Instructions

For the Blood Orange Wheat Ale Pound Cake

Preheat oven to 350
Whisk together flour, baking soda, and salt
Beat butter and sugar together until fluffy
Add cream cheese, vanilla, juice, and beer and beat to combine
Add eggs one at a time
Beat in flour until combined
Coat a bread or loaf pan with butter then flour and shake off excess
Transfer batter to loaf pan and bake for 55 - 65 minutes or until toothpick comes out clean from the center
Cool for about 10 minutes in the pan then remove and cool completely on a wire rack

For the Glaze

Add powdered sugar to a bowl
Stir in blood orange juice 1 tablespoon at a time until desired color and thickness is reached
Pour over top of cake

#BloogersDoEaster Virtual Party:

Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary

Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd

Mini Egg Chocolate Bundt Cake from Girl Heart Food

Maple Bacon Deviled Eggs from Beyond Mere Sustenance

Lemon Curd Pavolva from Seasons and Suppers

Cookie Cutter Chocolates from Contemplating Sweets

Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks

Easter Mini Egg Cookie Bars from Salt and Lavender

Ham and Cheese Scones from Kevin is Cooking

Marbled Easter Egg Truffles from Sugar Hero

Angel Food Cupcakes with Compote Filling from Meg is Well

Easter Hazelnut Meringue Layer Cake from From Scratch Mostly

Spring Green Salad with Asparagus from Seasonal Cravings

Raspberry Chocolate Milk Porter Pudding Shooters

March 10, 2017 by rachelle 33 Comments

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise.

St. Patrick’s Day is my birthday.

Having said that, besides my 21st birthday, I don’t usually get too hyped up about the green beer, Guinness, and corned beef. The reality is, when it comes to beer and corned beef, we pretty much celebrate my Irish heritage all year ’round. And I never met a potato I didn’t like.

But this year I’m doing something a little bit different. I’m celebrating my birthday and all things St. Patrick’s Day with a bunch of fantastic blogger friends. It’s a virtual St. Patrick’s Day party! Woot! Do what you like to do to celebrate. Whether you like beer or pretend to like beer on this particular day (and color it green), whether you are Irish or pretend to be on this day, or if you just like awesome food – check out this amazing collection of recipes that will have you covered from head to leprechaun toe with all things that celebrate St. Patrick’s Day.

And my birthday. Cheers!

5 from 1 vote

Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

4 egg yolks
1 cup sugar
2 tablespoons cornstarch
1 cup milk
1 1/2 cups heavy cream
1/2 cup beer
1 teaspoon vanilla extract
6 ounces chocolate chips, melts, etc., whatever you like
2 tablespoons butter

Instructions

Whisk together egg yolks, sugar, and cornstarch
Heat milk, heavy cream, and beer until steamy
Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
Remove from heat, stir in vanilla and chocolate until chocolate is melted
Stir in butter until completely melted
Pass through a fine mesh strainer into a bowl to remove any egg solids
Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
Refrigerate about 4 hours or overnight
Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves

NOTES:

I added the chocolate at the end for color more so than flavor because without it the pudding didn’t have a very chocolate-y appearance
Use whatever serving dishes you want. I used beer festival tasting glasses because that’s what I have a ton of and it adds to the fun St. Patrick’s Day beer fun.
I used Love Ninja from Asheville Brewing Company, but most any chocolate stout or porter would be fine – a touch of raspberry or cherry flavor would be ideal.

Be sure to check out all the fabulous recipes my friends are posting and if you feel like sharing on social media we’re using the hashtag: #stpatricksdayfeast2017

The Road to Honey · Guinness Irish Stew Mini Pot Pies

What Should I Make For · Traditional Irish Soda Bread with Orange Butter

The Sweet Nerd · Get Charmed By Double Spice Chocolate Cookies

Girl Heart Food · Shepherd’s Pie {with Guinness Lamb & Horseradish Mash}

No Spoon Necessary · Sour Apple Tequila Cocktail – The Lucky Shamrock

The Beach House Kitchen · Bangers and Mash with Guiness Onion Gravy

Beyond Mere Sustenance · St. Patrick’s Lemon Cucumber Martini With Fresh Basil

Seasons & Suppers · Irish Spice Bag

Ciao Chow Bambina · Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

The Busy Spatula · Lucky Charms Churros & Real Pistachio Pudding

Beer Girl Cooks · Raspberry Chocolate Milk Porter Pudding Shooters

Salt & Lavender · Pork Chops with an Irish Whiskey Sauce

Kevin Is Cooking · Colcannon Irish Mashed Potatoes

Calizona · Black Lentil Roasted Broccoli Shepards’s Pie

Sugarhero · Baileys Chocolate Caramel Tarts

Salted Plains · Vegan Mint Chocolate Bark

Meg Is Well · Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

February 23, 2017 by rachelle 27 Comments

Russian Imperial Bourbon Aged Stout Gingersnap Cookies is a recipe filled with a perfect balance of spicy and sweet for an adult version of a winter treat.

Sometime you just need cookies. And beer.

First, I just want to say thanks to all of you who have left such kind word about our sad family troubles. I appreciate each and every one of you.

We’re totally checking out this weekend and headed to Charleston for Brewvival. It’s time for a beer festival and we need a break. (This is not a sponsored post – we totally paid full price for our tickets.) Things are stabilized enough at the moment for us to get away, so we’re looking forward to all the southern charm Charleston has to offer. (Don’t worry – we have a dog/house sitter). We’ll eat some great food, hang out with awesome friends, and sample some of the most amazing and rare beer from all over the country.

I’ll take it and be grateful. Life is fragile, friends. Enjoy it.

Russian Imperial Bourbon Aged Stout Gingersnap Cookies

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
8 tablespoons butter room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 cup molasses
3 tablespoons bourbon barrel aged stout beer
1 large egg room temperature
1 - 2 tablespoons smoked bourbon sugar or regular sugar if unavailable

Instructions

Whisk together flour, baking soda, salt, cinnamon, and ginger
Beat butter and sugar together by hand or in a stand mixer until smooth and fluffy
Beat in vanilla, molasses, beer and egg
Mix in flour mixture slowly until dough is smooth and ingredients are incorporated
Divide dough in half, roll into logs, wrap in plastic, and refrigerate at least 2 hours or overnight
Heat oven to 350
Slice dough into 1/4 inch circles, press one side with bourbon smoked sugar, and arrange on a parchment lined baking sheet about 1 inch apart
Bake 12 -14 minutes, rotating halfway through, until brown - but not burnt
Cool a couple of minutes on baking sheet then transfer to a wire rack to cool completely

NOTES:

You can speed up the chilling process by sticking the dough in the fridge for about an hour
These cookies do spread even if the dough is chilled, so leave enough room on the baking sheet
I used Monstro from NoDa Brewing Company in this recipe
I rolled my cookie dough logs about 1 inch tall and ended up with about 15 per roll – I didn’t measure the length, but I think they were about a foot long each
I bought some bourbon smoked sugar at the Savor Spice Shop and you can order it from their website if you want some

Nothing on this post is sponsored. I’m just excited about Brewvival and recommend beer and products I use and love. Cheers! XO

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

February 2, 2017 by rachelle 36 Comments

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine’s Day in with your sweetie or to be shared with friends.

I can’t remember the last time we actually left the house and went out for Valentine’s Day.

I can’t imagine why. I mean, what could possibly be more romantic than fighting for space in a crowded restaurant that you waited more than 20 minutes past your reservation time to be seated, get rushed through your meal to make room for the next group of Hallmark inspired diners, only to be presented with a $300 bill at the end of the whole ordeal.

In all honesty, we used to go out for Valentine’s Day. Our transition to staying in didn’t happen because we planned it to. We actually ended up here because of our lack of planning and the stress of unsuccessfully trying to make last minute reservations.

It’s now become a tradition and expectation to stay home. The reality is that you don’t need a holiday or an expensive night out to celebrate with your sweetie. Grab a couple of nice steaks or some giant scallops and lobster tails, open a bottle of wine, light a fire, and stay home this year. You might start a new tradition and your bank account will thank you.

Scroll below the recipe for a list of wonderful recipes to make for a romantic night in.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ingredients

16 ounces cream cheese
1/2 can sweetened condensed milk
2 teaspoons vanilla extract
6 tablespoons chocolate peanut butter porter
2 tablespoons confectioners sugar
1/2 - 3/4 cup graham crumbs
2 cups whipped cream
Raspberries or other fruit for topping

Instructions

Beat all ingredients except beer until smooth
Add beer and beat until incorporated
Transfer to a Ziplock or pastry bag and refrigerate overnight
Spoon graham crumbs into cups
Snip off end of bag containing cheesecake filling and fill 2 cups (or 4 smaller) then finish with whipped cream
Top with berries

NOTES:

This will make 2 large or 4 small desserts
I used a chocolate peanut butter porter, but another dessert/chocolate flavored beer would work
Use as much or as little graham and whipped cream as desired

What Should I Make For…

Raspberry Triple Chocolate Cheesecake in a Jar

http://whatshouldimakefor.com/raspberry-triple-chocolate-cheesecake-in-a-jar

The Sweet Nerd

Double Chocolate Naked Cake

https://thesweetnerd.com/double-chocolate-naked-cake/

The Road to Honey

Chocolate Tart with Champagne & Truffles

http://wp.me/p5teQc-1Jo

Beyond Mere Sustenance

Chocolate Dipped Candied Blood Oranges

http://beyondmeresustenance.com/chocolate-dipped-candied-blood-oranges/

Girl Heart Food

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

‪girlheartfood.com/recipe/lemon-cupcakes-with-cream-cheese-frosting-raspberries-and-white-chocolate-drizzle

Seasonal Cravings

Chocolate Donut Holes with Pomegranate Cream Filling

www.seasonalcravings.com/chocolate-donut-holes-with-pomegranate-cream-filliing/

No Spoon Necessary

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

http://www.nospoonnecessary.com/chocolate-velvet-skillet-cake-with-cream-cheese-frosting/

Seasons and Suppers

Swedish Goey Chocolate Cake

http://www.seasonsandsuppers.ca/swedish-goey-chocolate-cake/

Instagram: @seasonsandsuppers

Beer Girl Cooks

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

The Beach House Kitchen

Valentine’s Raspberry Pinwheel Cookies

Ciao Chow Bambina

Roasted Strawberry & Chocolate Hazelnut Panini

http://www.ciaochowbambina.com/roasted-strawberry-hazelnut-panini/

Creme Brulee Stout Mascarpone Stuffed Donuts

December 22, 2016 by rachelle 5 Comments

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

I wanted a White Christmas.

So I fried up some beer donuts and made it snow.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are. They are some time consuming donuts for sure, but they are by no means complicated. Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer. I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without. I love love love this seasonal Creme Brulee Stout from Southern Tier. If you can get your hands on some you should buy it all and hoard it for yourself like I do. I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

1 1/2 cups whole milk
5 tablespoons butter
2 packets active dry yeast
1/2 cup warm beer
2 eggs lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
4 - 4 1/2 cups flour
1 cup powdered sugar
1 quart bottle of canola oil for frying

For the Filling

8 ounces mascarpone
1 stick butter
3 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons beer

Instructions

For the Donuts

Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
Add beer/yeast mixture
Add eggs, vanilla, and salt
Turn mixer on low and add flour 1 cup at a time until incorporated
Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
Roll dough out to about 3//4 inch thick square on a well-floured surface
Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
Heat oil in a large Dutch oven to 365 degrees
Carefully and in batches add dough to hot oil and fry for about two minutes on each side
Remove from oil and set on a wire rack with paper towels underneath to catch drips
Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
Add powdered sugar 1 cup at a time and beat until smooth
Add beer and mix until combined
Transfer filling to a pastry bag fitted with a round-holed tip
Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts. The amount will vary according to the size of the cutter you use.
Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again. They will puff up like nobody’s business when you drop them in the hot oil
Cream cheese could be substituted for the mascarpone
I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

December 19, 2016 by rachelle 9 Comments

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar is an update to a traditional sugar cookie recipe for a unique and tasty adult treat!

Oops I did it again.

I went a little crazy with the Anderson Valley Brewing Company’s Bourbon Barrel Stout. I just couldn’t help myself. Then I happened to find some Bourbon Barrel Smoked Sugar when I stopped into the Savory Spice Shop to pick up a gift card. Talk about living right. I decided that the delicious Bourbon Barrel Stout and the Bourbon Barrel Smoked Sugar needed to get together and make a Christmas miracle. Then the sugar cookies with the longest title ever came to be.

If you’re looking for a traditional cookie made for adults, then this is for you. And don’t stress if you don’t live near the Savory Spice Shop and can’t get some of this magical sugar. You can order it online or just leave it out and use some good old fashioned granulated sugar.

If you see some of this beer snatch it up. If you happen to find a bottle of their Salted Caramel Porter, I drank the last of mine before I could make a recipe with it – it happens sometimes. So if you could send some my way I’d consider it my own personal Christmas miracle!

Happy Holidays!

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

Ingredients

3 cups flour
1 teaspoon baking powder
1/4 teaspoons salt
2 sticks butter softened, but not melted
1 cup sugar
1 teaspoon vanilla
1 egg
3 tablespoons bourbon barrel aged stout
flour or powdered sugar for rolling dough
2 - 3 tablespoons bourbon barrel smoked sugar

Instructions

Sift flour, baking powder, salt together
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium low until well mixed and light in color
Add egg, vanilla, and beer and mix on low until combined
Add flour a little bit at a time and beat until incorporated
Separate dough into two balls, wrap in plastic, and chill in refrigerator for at least 1 hour or overnight
Preheat oven to 375
Roll dough out on a lightly floured or powdered sugared counter and cut into desired shapes
Transfer shapes to a baking sheet lined with parchment paper spacing them about an inch apart
Bake 8 - 10 minutes or until edges turn a golden brown
Sprinkle bourbon barrel smoked sugar over the tops while still hot from the oven
Cool a couple of minutes on the baking sheet then transfer to a wire rack to cool completely

NOTES:

If you don’t have access to the Bourbon Barrel Smoked Sugar, just skip it or use granulated sugar.
I recommend rotating the pan halfway through the baking process
I have chilled this dough overnight, 1-2 hours, and when I didn’t feel like waiting I stuck it in the freezer for about 45 minutes and they all worked. The colder (but not frozen) the better.
This will make 24 to 30 cookies depending what size and shape you use to cut them

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

December 16, 2016 by rachelle 15 Comments

White Hot Chocolate with Bourbon Barrel Stout Marshmallows is an adult version of a classic winter warmer made with white chocolate and beer marshmallows.

Who wants to faceplant into some White Hot Chocolate and Bourbon Barrel Stout Marshmallows?

As a former Assistant Public Defender, I’m always rooting for the underdog. The forgotten and left behind. I rooted for the Sweet Potato and the Sweet Potato Ale and now I advocate for the white chocolate in which to drown your bourbon barrel stout marshmallows.

The winter and holiday season has everyone making some hot chocolate or mocha coffee to warm up with while sitting by the fire in your cozy fuzzy slippers. I’m here to tell you to put that down right now and turn your attention to some White Hot Chocolate.

Starbucks has nothing on this.

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

Ingredients

For the Marshmallows

1 cup cold beer divided
3 packages unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
3/4 cup powdered sugar divided
1 teaspoon cornstarch

For the White Hot Chocolate

2 cups whole milk
1 cup white chocolate chips
1 tablespoon vanilla extract
whipped cream optional

Instructions

For the Marshmallows

Combine 1/2 cup beer and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup beer in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attach whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla, whisk another 30 seconds or so
Dust a casserole dish with 1/4 cup powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Combine remaining 1/2 cup of powdered sugar with the cornstarch and sprinkle it all over a large cutting board
Turn marshmallow square onto the prepared cutting board and cut into desired shapes, turning each piece to coat in the powdered sugar once cut

For the White Hot Chocolate

Combine milk, vanilla, and white chocolate chips in a small sauce pan and heat on low until chocolate is melted, stir to combine and make smooth
Pour hot chocolate into cups, top with marshmallow and whipped cream, if using

NOTES:

As always, the recipes using beer are intended for adults only. Please do not give alcohol to minors. This recipe in particular does not have all the alcohol cooked out of it, which is a nice showcase of the flavor of this beer, but not appropriate for everyone.
The marshmallows are sticky, but once you coat all sides with powdered sugar they are easier to handle.
This recipe makes two 1 cup servings of White Hot Chocolate and the amount of marshmallows will vary depending how they are cut

Christmas Ale Cinnamon Rolls

December 13, 2016 by rachelle 27 Comments

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish.

We’ve been hitting the home brew Christmas Ale pretty hard over here lately.

While I do love to drink some Christmas Ale during the holidays, I especially have fun including it in recipes that really highlight what’s special about it.

Speaking of what’s special, it occurred to me the other day that I shared some Christmas Ale Caramels, but didn’t really elaborate on the details of my beer.

My Christmas Ale is a lightly hopped amber colored malty brew with notes of cinnamon, nutmeg, and a hint of clove. It’s very vanilla forward because when I add vanilla to my beer, I don’t mess around. Some people like an accent of vanilla, but I prefer to be smacked in the face with it. So I soaked a few vanilla beans in a Mason Jar full of bourbon and oak chips then added the whole thing to the beer when we kegged it.

I know.

So one of the first things I thought of that would highlight all things wonderful about this Christmas Ale is some cinnamon rolls.

I was right.

P.S. You can use any craft beer you want, but I’d try to stick to something with similar flavors. You’re always welcome to stop by and share some of mine!

Happy Holidays!

Christmas Ale Cinnamon Rolls

Ingredients

For the Dough

1/2 cup Christmas Ale
1/2 cup milk
1 stick butter plus another 1/2 tablespoon to coat 2 cake pans
1/2 cup sugar
2 eggs
2 packets active dry yeast
3 - 3 1/2 cups flour

For the Cinnamon Sugar

1/4 cup butter melted
1/2 cup sugar
2 tablespoons cinnamon

For the Glaze

2 cups powdered sugar
4 tablespoons milk

Instructions

Combine beer, milk, butter, sugar, and salt in a sauce pan and warm over low heat
Remove milk mixture from heat, add yeast, and set aside for 10 minutes
Add 2 cups of the flour to the bowl of a stand mixer fitted with a dough hook
Add milk mixture and eggs and turn mixer on low
Gradually add the rest of the flour and let the mixer knead it for another 8 - 10 minutes, until somewhat smooth and elastic
Turn out into a lightly floured surface and shape into a ball
Transfer to a lightly oiled or buttered bowl, turn dough to coat, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size
Punch dough down and divide in half, set aside and let rest for 10 - 15 minutes
Roll one of the halves into a (approximate) 15 x 8 rectangle
Brush 1/2 of the melted butter over the entire rectangle
Combine sugar and cinnamon and sprinkle half over entire rectangle
Roll up fairly tightly from the long side and turn so seam is on the bottom
With a sharp knife or a piece of string slice into 15 equally sized pieces
Transfer to buttered 9 in cake pan
Repeat with other half of dough, butter, and cinnamon sugar
Cover pans and let rise in a warm place for 30 - 45 minutes or until double in size
While rolls are rising, preheat oven to 375
Bake 20 - 25 minutes
Combine powdered sugar and milk to make a glaze and pour over cinnamon rolls
Serve warm or at room temperature

NOTES:

When making the glaze add the milk 1 tablespoon at a time until you have it as thick or as thin as you want. I like a thick glaze, but if you want to thin it out just keep adding milk until you get it where you want it to be – if so, you’ll need more than 4 tablespoons.
These cinnamon rolls can be made ahead of time and kept in the freezer. I would recommend adding the glaze after they are reheated.

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish | Beer Girl Cooks

Christmas Ale Caramels

December 7, 2016 by rachelle 17 Comments

Christmas Ale Beer Caramels are a soft, chewy treat made with Christmas Ale with hints of cinnamon and vanilla perfect for holidays and holiday gifts!

Don’t fear the candy thermometer.

It won’t bite. Seriously, it’s not as hard as it sounds! Santa’s coming and he may want something else to go along with his cookies and milk. Although, over here it’s more likely to be cookies and beer. Or cookies made with beer. Or caramels made with beer. You get the idea.

Anyway, the candy thermometer is your friend. You can pick up a regular glass one that attaches to the side of your pot or a digital instant read at your local cooking store and I’ve even seen them at the grocery.

Once you have that candy thermometer in your hot little hands, you will be armed and dangerous because you’ll realize how easy it is to have homemade soft and chewy caramels around and you won’t want to stop. No judgments here if you don’t.

Of course I put some of my home brewed Christmas Ale in mine, because that’s just the way I roll and I’m ready for some holiday cheer! Speaking of holiday cheer, we’re still celebrating the Sweetest Season Cookie Exchange all week long, so be sure to follow along on all social media with the hashtag #sweetestseasoncookies to get your party started and check out the Pinterest board too! There’s something for everyone on this list!

Cheers and Happy Holidays!

Christmas Ale Caramels

Ingredients

1 cup heavy cream
4 tablespoons butter plus extra for preparing the dish
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup corn syrup
1/4 cup Christmas Ale
1 tablespoon vanilla extract

Instructions

Line an 8 x 8 baking dish with parchment paper leaving excess paper hanging over the side
Coat parchment with butter
Heat butter, cream, and salt in a saucepan on medium heat until butter is melted, remove from heat and set aside
In a large heavy bottomed saucepan, combine the sugar, brown sugar, corn syrup, and beer. Stir until all the sugar is moistened and a thick paste is formed.
Wipe down sides of pan with a wet pastry brush to remove sugar crystals above the surface of the sugar mixture
Attach a candy thermometer to the side of pan according to product instructions
Do not stir the sugar after this point
Put the pot with sugar mixture over medium to medium high heat. Let the syrup come to a boil without stirring.
When the syrup reaches 250 degrees F, but before it reaches 325 degrees F turn off the heat.
Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently
The sugar syrup will bubble up and triple in size.
When all the cream and butter mixture has been added, stop whisking
Return the pan to medium to medium-high heat. Let the mixture come to a boil without stirring. It will start as a soft buttery yellow ans then darken to a reddish-brown caramel. Remove from heat when it reaches 245 to 250 degrees F.
Quickly whisk in the vanilla
Pour caramel into the prepared pan, but do not scrape the bottom of the pan because there could be little burnt bits
Set the pan somewhere for at least 2 hours or overnight in order for the caramel to set
When set, turn caramel out onto a cutting board and cut with a sharp sturdy knife to desired shapes
Wrap with candy wrappers or pieces of parchment paper

Adapted from The Kitchn

NOTES:

Do not use a pot that isn’t sturdy or big enough or the bottom could scorch and it will overflow when it bubbles up while adding the cream
I used my own home brewed Christmas ale that has cinnamon, nutmeg, and vanilla, so I recommend using something similar or at least a beer that’s very vanilla forward
If your a fan of salted caramels, you can always sprinkle a bit over the top right after you transfer it to the pan. You’ll want to do this before it sets or it won’t stick.
I cut mine into pieces about 1 inch long and 1/2 inch thick. I just cut it into strips then cut each strip into 4 pieces. I think I ended up with about 60 pieces, but can’t be sure because we ate some of them before I remembered to count them.

Coffee Porter Chocolate Brownie Cookies

December 5, 2016 by rachelle 36 Comments

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays.

I do believe it’s officially cookie season.

And I’m ready to celebrate! So let’s kick it off with some Coffee Porter Chocolate Brownie Cookies. Because who doesn’t love beer, chocolate, brownies, and cookies? We all know that coffee and chocolate are the best of friends too! So, like magic, I tossed them all together and made you an all in one holiday treat. Talk about My Favorite Things!

And I didn’t stop there. I’ve teamed up with a bunch of blogger friends to bring you The Sweetest Season Cookie Exchange. New recipes are going to be posted all over the interwebs this week from today through Friday.

There are going to be so many delicious treats of all kinds this week, so be sure to follow along with us for The Sweetest Season Cookie Exchange on all social media with the hashtag #sweetestseasoncookies so you don’t miss anything!

Cheers and Happy Holidays!

Coffee Porter Chocolate Brownie Cookies

Ingredients

1 cup plus 2 tablespoons flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup powdered sugar divided
1 1/2 cups brown sugar
3 large eggs
1/4 cup coffee porter beer
1 teaspoon vanilla extract
4 ounces unsweetened chocolate chopped
4 tablespoons butter
1/2 cup granulated sugar

Instructions

Whisk flour, cocoa powder, baking powder, baking soda, salt and 1/4 cup powdered sugar together in a large bowl
In a separate bowl, whisk together brown sugar, eggs, vanilla extract, and beer
Combine chopped chocolate and butter in a bowl and melt in microwave on 50% power, stirring every 30 - 45 seconds until melted and smooth - about 2 - 2 1/2 minutes total, let cool slightly
Whisk the chocolate mixture into the egg/beer mixture
Fold in flour mixture until combined
Refrigerate at least 1/2 hour or overnight
Preheat oven to 325 and line 2 baking sheets with parchment paper
Put remaining 1/2 cup of powdered sugar and 1/2 cup granulated sugar into separate bowls
Scoop dough out in roughly 2 tablespoon size balls
Coat each ball with the granulated sugar then coat with powdered sugar then transfer to a baking sheet
Bake 15 - 17 minutes, one sheet at a time rotating pan halfway through
Let cool on baking sheet for 5 - 7 minutes then transfer to a wire rack to cool completely

Adapted from America’s Test Kitchen

NOTES:

This recipe made 24 cookies
I used a coffee porter from Birdsong Brewing Company
More powdered sugar can be used to dust after baked if that’s what blows your dress up

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