beer

Blood Orange Gose Glazed Mixed Berry Pavlova

July 5, 2018 by rachelle 18 Comments

Blood Orange Gose Glazed Mixed Berry Pavlova is a perfect mixture of tart and sweet beer glazed fruit on top of a whipped cream covered meringue cloud.

Obviously I’ve had a thing for all things blood orange lately. From cakes to margaritas I think I’ve been a little obsessed.

I clearly have a thing for meringue too.

But can you blame me? There’s nothing quite like some fruit covered in blood orange gose glaze on a fluffy cloud of whipped cream and sweet meringue.

This Blood Orange Gose from Anderson Valley Brewing Company has been one of my favorite beers to start off the summer. I’m loving it in my glass and in my food!

It was the perfect beer to use in this recipe because it’s not super salty like some gose style ales, but it’s deliciously tart with a hint of salt that went really well with the fruit. All that business made the perfect topping to cut through the sweetness of whipped cream and meringue. This Blood Orange Gose Glazed Mixed Fruit Pavlova would make any Dad happy on Father’s Day. It’s also a great dessert for any 4th of July cookout or party! Cheers, friends!

5 from 1 vote

Blood Orange Gose Glazed Mixed Berry Pavlova

Ingredients

4 egg whites room temp
1 tablespoon vanilla extract
2 teaspoons corn starch
1 cup sugar
4 cups mixed berries and fruit
1/2 cup blood orange gose
1/4 cup strawberry preserves or jam
8 - 10 ounces Whipped cream

Instructions

Preheat oven to 215
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment
Start out on low speed and whip the egg whites
Add vanilla and corn starch and when the eggs start to get foamy, increase the speed to medium
Add sugar slowly, one tablespoon at time
After about half the sugar is incorporated, increase the speed to medium high
Continue adding sugar one tablespoon at a time and beat until stiff peaks form and can stand up on their own without falling over - this process takes about 15 minutes
Line a baking sheet with parchment paper
Spoon meringue onto parchment paper in a 9 inch round circle with a concave center
Bake 90 minutes or until dry to touch
Turn off oven and let cool in oven completely
In a sauce pan heat beer and preserves/jam until thick and syrupy
Transfer to a large mixing bowl and let cool
Toss berries and fruit in beer/jam mixture to coat
Top meringue with whipped cream and spread all the way to the edges
Spoon glazed fruit on top and pour any remaining glaze over top

Smoked Porter Beer Brownies

January 13, 2018 by rachelle 10 Comments

Smoked Porter Beer Brownies are so fudgy and delicious! They’re super easy to make and have a hint of smokey flavor from a smoked porter beer. You can’t go wrong by finishing with a topping of a decadent amount of cream cheese frosting.

I’m not messing around getting 2018 started. I realize that January is about half over and I’m just arriving to the party. What can I say. I had to decide what to lead this new year with. How do I want to represent and forecast what’s to come?

I decided for all of us that we need lots of chocolate, obscene amounts of cream cheese frosting, and beer. So I give you Smoked Porter Beer Brownies. Happy New Year!

2017 was a crapstorm. You guys know that. I have confidence that this year is going to be great and I’m starting with a positive outlook. Awesome things are going to happen for all of us. Let’s do this together. Hello 2018! Bring on all things wonderful!

After all – how can we lose when we’re starting out with Smoked Porter Beer Brownies? Cheers!

5 from 4 votes

Smoked Porter Beer Brownies

Smoked Porter Beer Brownies are so fudgy and delicious! They're super easy to make and have a hint of smokey flavor from a smoked porter beer. You can't go wrong by finishing with a topping of a decadent amount of cream cheese frosting.

Author rachelle

Ingredients

1 cup smoked porter beer
3 sticks butter divided
1/2 cup cocoa powder
5 large eggs
2 cups sugar
1/2 cup flour
2 tablespoon vanilla divided
1/8 teaspoon salt
1 cup milk chocolate chips
8 ounces cream cheese
4 cups confectioners sugar

Instructions

Heat oven to 325
Pour beer into a saucepan with fairly high sides, bring to a boil, reduce to a simmer until reduced to a 1/4 cup
When beer is reduced, add 2 sticks of butter and cocoa powder to the same pan and cook over low heat until butter is melted while stirring until the mixture is smooth then set aside to cool slightly
In a medium bowl, whisk together sugar, flour, and salt
Add eggs to chocolate butter beer mixture, whisking them in one at a time
Stir vanilla into the chocolate mixture
Stir the flour mixture into the chocolate butter beer mixture until just combined
Line a 8 x 8 inch square pan with parchment paper or grease the pan with butter then pour in the brownie batter
Sprinkle the milk chocolate chips on top of the brownie batter
Bake for 35 - 35 minutes, cool completely
While the brownies are baking, make the frosting. Add remaining one stick of butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth
Add vanilla
Add confectioners sugar one cup at a time and beat until smooth
Top cooled brownies with cream cheese frosting

Recipe Notes

Keep an eye on the beer while it's reducing. It can boil over - this is why you want to use a fairly deep pan.
You want the beer chocolate butter mixture to cool enough so that you don't cook your eggs when you add them
You will want one stick of butter and the cream cheese softened to room temperature to make it easy to beat for the frosting
After frosting the brownies you can pop them in the refrigerator for an hour or so for the frosting to firm up a bit and it will make them easier to cut

Peppermint Frosted Chocolate Stout Cookies

December 22, 2017 by rachelle 13 Comments

Peppermint Frosted Chocolate Stout Cookies are the most delicious holiday cookie! A soft brownie cookie made with chocolate stout topped with decadent cream cheese frosting and finished with crushed peppermint for the win!

We’re feeling a bit chocolatey over here.

And all things deliciously stout.

I told you how I started drinking beer at the Birdsong anniversary party then came home to bake cookies while watching the snow. There was Coffee Vanilla Beer Pound Cake and Chocolate Mint Stout Crinkle Cookies involved. What can I say. I get creative and ambitious when I start drinking beer and celebrating at 11:00 am.

What? You don’t?

Anyway, these Peppermint Frosted Chocolate Stout Cookies use a modified version of the Chocolate Mint Stout Crinkle Cookies I posted the other day. I couldn’t miss an opportunity to make and share an easy cookie that can be made different ways. Everyone loves saving time and eating delicious cookies!

So, do you have all of your cookies baked and holiday/Christmas/Hanukkah celebration decorations up? It was a challenge in these parts, but we finally got our tree up last weekend while watching the Panthers game. It didn’t magically appear as hoped, but it got done. We even got a fancy light post for out front porch, some lights for the deck, and a GIANT 7 foot light up Santa for the dock. It’s ridiculously hilarious, but totally fun.

I’m not sure you can appreciate how big this guy is from this picture, but his head almost reaches the roof. And while you are looking up – notice the clock. It’s always 5:00 on the dock! Cheers! Happy Holidays!

5 from 6 votes

Peppermint Frosted Chocolate Stout Cookies

Servings 48 Cookies

Author rachelle

Ingredients

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
3/4 cup vegetable or canola oil
1 cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
1/3 cup chocolate stout or chocolate mint stout
8 ounces cream cheese
8 tbsp butter, room temperature
2 tbsp vanilla extract
4 cups confectioners sugar
1 cup peppermint candies or candy canes crushed and broken into medium size pieces

Instructions

Whisk or sift together flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.
Beat in unsweetened cocoa powder until combined.
Add eggs, vanilla, and beer and beat until combined.
Gradually add flour mixture and beat to combine.
Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a tablespoon sized scoop, make small balls (about 1 inch round) and set on prepared baking sheet about 2 inches apart.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
They come out a bit rounded on top, so I just pushed down the tops with the back of a spoon to make them flat to hold the frosting while they were still warm and pliable.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Combine cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add confectioners sugar one cup at a time and beat until smooth.
Using a pastry bag fitted with a tip of choice, fill with frosting and pipe onto cooled cookies.
Top with crushed and broken peppermint or candy cane pieces.
Store in airtight container in refrigerator.

Coffee Vanilla Beer Pound Cake

December 6, 2017 by rachelle 12 Comments

Coffee Vanilla Beer Pound Cake is a very vanilla pound cake with hints of coffee flavor from the addition of a coffee vanilla blonde ale.

It’s December and I’m finally getting around to posting something sweet. I’m not starting out the holiday season with cookies, but I thought a Coffee Vanilla Beer Pound Cake would be a good way to get things started.

How’s your holiday baking going? Do you have your tree up and your lights lit? We’re working on it. We had such a busy and hectic (but fun!) Thanksgiving we needed a bit down time. We had sort of planned – well maybe planned really isn’t quite the right word. We kind of discussed trying to do the decorating last weekend, but when I say we I really mean me. I said we should, but never really established an executable plan. I guess I expected a Christmas miracle and have everything magically appear.

The weather turned out to be so bad that we wouldn’t have gone outside to hang a bizzillion lights anyway. The sleet turned to snow and I grabbed an Uber to Birdsong Brewing for their 6th Anniversary Party. Then Chris hung out with the dogs while I baked up some cookies.

There’s nothing like baking cookies after starting your Saturday with an anniversary party and beer at 11:00 am.

5 from 6 votes

Coffee Vanilla Beer Pound Cake

Ingredients

3 sticks of butter slightly softened
3 cups sugar
6 eggs
1 tablespoon pure vanilla extract
3 cups flour
1 cup coffee vanilla blonde ale
cooking spray

Instructions

Preheat oven to 325
Cream butter and sugar together either using a stand mixer fitted with the paddle attachment or a hand mixer
Add eggs, one at a time
Add vanilla
Add flour, one cup at a time
Add beer
Scrape down sides and bottom of bowl and mix until combined
Coat a bundt pan with cooking spray
Pour cake batter into the bundt pan and bake for 1 hour and 10 minutes or until a cake tester or tooth pick comes out clean
Remove from oven and let cool in pan for 10 - 15 minutes then invert to a plate or cake stand
Serve with whipped cream or ice cream, if desired

NOTES:

I used Good Morning Vietnam Coffee Vanilla Blonde Ale from Wooden Robot Brewery. If that option is not available, you can use a blonde ale with vanilla and it will be just as good. If you substitute a darker beer like a coffee vanilla porter, it will likely change the color of your cake. That’s not necessarily a bad thing.
If the cake doesn’t easily slide out of the pan when you invert it, just walk away and leave it there. It is likely to come out eventually on its own.

Beer Chicken Corn Chowder

November 28, 2017 by rachelle 5 Comments

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

I’m in that in between place.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays. We typically take a staycation the week after Thanksgiving and this year is no different. The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country. We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks. I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

Beer Chicken Corn Chowder

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 small onion diced
2 garlic cloves minced
1/3 cup flour
12 ounces beer I used Shotgun Betty Hefeweizen Ale
2 cups chicken stock
1 large russet potato peeled and cut into 1/2 inch cubes
3 cups cooked chicken shredded
12 ounces frozen corn
1 cup heavy cream
bacon bits optional garnish
chives optional garnish

Instructions

Heat olive oil and butter over medium-high heat
Add onions and cook until translucent and softened, 3-4 minutes
Add garlic and cook another 1-2 minutes
Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
Add beer and chicken stock and bring to a boil
Add potatoes and simmer until potatoes are almost (but not quite) fork tender
Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
Stir in heavy cream and cook another 1-2 minutes
Serve garnished with bacon and chives, if desired

NOTES:

I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
If you like larger or smaller pieces of potato, just adjust your cooking time
You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
Feel free to substitute leftover turkey if you still have a ton and you’re not over it

Wedge Brewing Company – Asheville, NC

October 29, 2017 by rachelle 5 Comments

Wedge Brewing Company – Asheville, NC

The first time I visited Wedge Brewing was during an Asheville brewery tour with the Carolina Brewmasters home brew club. I still have dreams about the dopplebock I had that day. It was November 2011 and I had just brewed my first beer – an Irish Red infuse with Jameson Irish Whiskey. We took a growler of it to share on the bus ride. Fortunately for everyone who was on the bus, I’m one of the lucky ones whose first home brew turned out awesome.

When we found out we would be in Asheville for a weekend in mid-October, I wanted to visit as many breweries as possible. The Wedge was at the top of my list and we actually managed to make it there not once, but two times, which made me very happy.

I could go on and on about The Wedge. It’s in a really cool location in the River Arts District. We discovered a glass blowing studio across the street when we first visited and were excited to find that it was still there and thriving. We spent a couple of hours in there just watching the artists doing their thing. It was super cool and the NC Glass Center has workshops available if you’re interested.

Wedge Brewing Company was founded by a metal artist named John Payne in 2008. The property is decorated with some really fun and interesting metal art works.

You have to go down some funky steps to the river basin area to get to the brewery and tap room.

There is plenty of patio space and outdoor seating. People were playing corn hole and a food truck was on site.

The Wedge doesn’t distribute. They serve their own beer in their own tap room. They have two locations in Asheville now – which came as a welcome surprise since the last time we were there. We went to the original location in the River Arts District in my quest to find the best doppelbock I’ve ever had. Sadly, it was not available, but there were a lot of really great beers on tap.

If you can’t get the doppelbock I highly recommend the dubbel. Wedge Brewing Company has a hip groovy atmosphere with the beer to make you want to stay.

The second trip to The Wedge on the same day involved a party bus. It was fun and I won at corn hole. That’s all I’ve got to say about that.

Seriously, if you can make it to Asheville you should check out Wedge Brewing Company.

This is not a sponsored post. I just like talking about good craft beer.

You can visit Wedge Brewing Company at these locations as of the date of this publication:

Wedge at Wedge Studios

37 Paynes Way, Suite 001

Asheville, NC 28801

Wedge at Foundation

5 Foundly Street

Asheville, NC 28001

Slow Cooker Pumpkin Ale Short Ribs Sliders

October 23, 2017 by rachelle 28 Comments

Slow Cooker Pumpkin Ale Short Ribs Sliders topped with Beer Caramelized Onion Horseradish Sauce are perfect for a party or watching football!

Hello October.

I get really excited this time of year. The leaves are starting to turn, the air is crisp enough at night to sit outside with a fire going in the pit, we can escape the sweltering southern heat and sip on all the pumpkin beer I can get my hands on.

We normally brew our own pumpkin beer in the fall and I have to say that we have mastered the recipe. Think pumpkin pie rather than pumpkin spice and that should give you an idea of my preference of pumpkin beer flavor. We haven’t got to it yet this year, but I’m having a good time sampling everything that’s out there. Two of my go-to favorite pumpkin beers are Southern Tier’s Pumpking and NoDa’s Gordgeous. They’re both delicious to drink and for cooking up some short ribs. I used Pumpking for these Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce. I made Beer Braised Short Ribs with Mushrooms and Polenta and Pumpkin Ale and Butterscotch Donuts with Gordgeous. I’m telling you – you can’t go wrong with either of these beers. (This is not a sponsored post – I just love talking about good craft beer)

Speaking of October and pumpkin beer, Sara from Cake Over Steak is hosting a virtual pumpkin party! If you’re looking for all the pumpkin recipes to make your October the best it can be, head over to the Virtual Pumpkin Party page and get your pumpkin on!

Slow Cooker Beer Braised Short Rib Sliders with Beer Caramelized Onion Horseradish Sauce

Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 1/2 pounds short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces pumpkin ale divided
2 onions thinly sliced
9 ounce jar prepared horseradish
1/4 cup mayonaise
slider rolls

Instructions

Melt butter and olive oil over medium-high heat
Generously salt and pepper short ribs (measurements above are guidelines and don't have to be exact)
Sear short ribs on all sides - working in batches so not to over crowd the pan - 2-3 minutes per side
Transfer short ribs to slow cooker
Pour 1/4 cup of pumpkin ale into the pan used to cook the short ribs and pour the rest of the beer over the meat in the slow cooker
Cook short ribs on low for 6 hours
Add sliced onions to pan with the beer and cook on medium for 20 - 30 minutes or until softened and caramelized
Reserve some of the beer caramelized onions for toppings
Combine remaining beer caramelized onions, horseradish, and mayonaise to the bowl of a food processor and pulse to combine to desired consistency
Remove meat from the bones and shred by pulling it apart with a couple of forks
Pile shredded short ribs onto slider rolls, top with caramelized onion horseradish sauce and finish with reserved beer caramelized onions

NOTES:

This made about 12 sliders and can easily be adjusted to make more or less, depending on the size of your slow cooker
I didn’t make the beer caramelized onion horseradish sauce too smooth. I left it with a little texture, but it’s a flexible sauce and you can make it how you like it.

Beer Mustard Crusted Pork Loin

September 14, 2017 by rachelle 36 Comments

Beer Mustard Crusted Pork Loin is just in time for Oktoberfest with beer mustard and brown sugar marinated and coated on pork loin grilled to perfection.

I’m baby stepping my way back.

It’s been a real crap storm of a year and I needed a break. The kind of break that heals the soul. The kind of healing that can only be accomplished by time.

The kind of time spent spent at the beach for a week with my family. The mixture of sweet and bitter to get to spend the week with one sister, yet missing another and her 7 year old triplets because the universe had other plans for them.

Time spent with my mom having dinner and drinks. Sitting in a quiet corner of Harry’s talking about old friends, life, loss, and heartbreak.

Time spent fishing with my dad all day long from my dock. An experience made even better by my dad’s willingness to bait my hook and release the giant ugly catfish I caught. For this, I’ll forgive him for turning up his nose at my craft bear while drinking The Beast.

Time spent kayaking around the lake, sunset dinners on the deck overlooking the water with Chris, pedicures, life jackets and little kids jumping off the dock into the water, me jumping off the dock into the water, Great Blue Herons and Turkey Vultures, drifting around the lake on a raft with a floating cooler of my favorite summer craft beers, laughter, kids fishing, good trashy books, good friends, meeting new friends, boat rides, water skiing, cook-outs, baked beans, burgers and dogs, popsicles, and of course, plenty of craft beer.

It’s been a summer of healing, friends.

And now I’m back. I can’t think of a better way to return than with a craft beer celebration just in time for Oktoberfest. Milena from Craft Beering has gathered a bunch of friends together to bring you a collection of recipes for an Oktoberfest Bash. I give you a Beer Mustard Crusted Pork Loin. Scroll below the recipe for a complete list of Oktoberfest Bash food and links to the amazing recipes.

5 from 1 vote

Beer Mustard Crusted Pork Loin

Ingredients

24 ounces amber ale I used Copper from The Olde Mecklenburg Brewery
1/2 cup yellow mustard seeds
1 teaspoon garlic powder
3 tablespoons ground mustard
1/2 cup apple cider vinegar
2 cups brown sugar
1/2 cup honey
4 pounds pork loin

Instructions

In a sauce pan combine beer, mustard seeds, garlic powder. ground mustard, vinegar, brown sugar, and honey
Bring to a boil, reduce heat, and simmer until thickened - this took about 30 minutes, but adjust the time for a thicker or thinner sauce
Add pork loins to a lidded container and cover with half the beer mustard sauce (reserving the other half for serving) and refrigerate for at least one hour or overnight
Heat grill or oven to 350
Discard marinade and grill or bake pork loins until done and internal temperature reaches 160
Slice and serve with reserved beer mustard sauce

Craft Beering Schweinshaxe (Bavarian Roasted Pork Knuckle)

Itsy-Bitsy Kitchen Bee Sting Cake

Girl Heart Food Traditional Pork Schnitzel

Beer Girl Cooks Beer Mustard Crusted Pork Loin

Tasty Ever After – Kartoffelsuppe (German Potato Soup)

Sugar Love Spices Porchetta Panini

Seasons & Suppers German Beef Rouladen

The Bearded Hiker Sauerbraten

Kelly Lynn’s Sweets & Treats German Chocolate Cake Cookies

Leeks and High Heels 12 Beer Pairings Just in Time for Oktoberfest

The Home Cook’s Kitchen Cheese and Cherry Strudel

What Should I Make For Bavarian Soft Pretzels

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes

September 5, 2017 by rachelle 20 Comments

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting are so good you won’t want to share

My Honey Roasted Ruby Red Grapefruit Wheat Ale didn’t win the competition, so I consoled myself by using it to make cupcakes.

I mentioned this before, but didn’t really elaborate. I brewed this beer for a competition called Beer and Branding. It was a really cool event where home brewers were matched up with a marketing team. The brewers created a recipe and brewed the beer while the marketing team designed a brand and label to go with it. All the beer had to use a secret ingredient chosen by NoDa Brewing Company’s head brewer.

You guessed it – the secret ingredient was grapefruit. I decided to cut them in half, cover them in honey, and roast them. It was called Groovy Red Ruby and I think it was the best beer I ever brewed. You can even see a little bit of pink from the red grapefruit in the head.

The label was really cool too! My team did an awesome job and created a graphic of my white boxer, Holly, riding a wave on a surfboard. I wish I had a copy to share, but sadly, I don’t.

It didn’t win the competition, but it is an amazing beer that I’m still enjoying and will absolutely brew again. And I might just keep it all for myself. 🙂

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter room temperature
4 eggs room temperature
2 cups sugar
2 tablespoons lemon zest
3 tablespoons lemon juice
1 tablespoon vanilla extract
1 cup whole milk
2 tablespoons heavy cream
1/2 cup beer

For the Frosting

16 ounces cream cheese
2 stick butter room temperature
4 teaspoons vanilla
2 tablespoon meyer lemon juice
2 teaspoon meyer lemon zest
6 cups powdered sugar

Instructions

For the Cupcakes

Preheat oven to 325
Line 2 cupcake pans with paper cupcake liners
Whisk or sift together flour, salt, and baking powder
Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high until light and fluffy
Add eggs one at a time making sure each one is incorporated before adding the next and scraping down the sides
Add 1/3 of the flour mixture and beat until incorporated
Add milk and beat until incorporated
Add another 1/3 of flour mixture and beat until incorporated
Add the beer, juice, and zest and beat until incorporated
Add the remaining 1/3 of the flour mixture and beat until incorporated
Transfer to prepared muffin tins filling about 3/4 of the way to the top
Bake 25 - 27 minutes or until golden brown on top and done in the center, rotate pans halfway through baking
Cool on wire racks

For the Frosting

Combine butter and cream cheese in the bowl of a stand mixer and beat on medium high until smooth
Add vanilla, juice, and zest and beat until combined
Reduce speed to medium lo and add powdered sugar one cup at a time until combined and smooth
Transfer frosting to a pastry bag fitted with whatever tip you like and pipe onto cooled cupcakes

NOTES:

Obviously you do not have this Honey Roasted Grapefruit Wheat Ale beer, but you can use a grapefruit ale or a wheat ale and substitute some of the lemon zest with grapefruit zest
If you aren’t a cream cheese frosting freak like me, you can use half of the frosting recipe for a lighter frosted cupcake or substitute a butter cream if that blows your dress up
I thought there was a gallery of the branding photos somewhere on Facebook, but I haven’t found them yet. If I do, I’ll update this post and include a link.

Peach Ale & Pineapple Barbecue Chicken Thighs

August 15, 2017 by rachelle 23 Comments

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Well, two actually. Chris got one too because we all know that I should not be out and about rowing around a lake without supervision. Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks. Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh. I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Once I got going I really had a blast. There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul. It was nice to just be. To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat. It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

12 ounces peach wheat ale
2 cups ketchup
1 cup brown sugar
1/2 cup pineapple preserves
1/4 cup molasses
1 tablespoon apple cider vinegar
2 tablespoons honey
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon butter
5 boneless chicken thighs

Instructions

Preheat oven to 325
Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
Melt butter in a cast iron or oven proof skillet over medium high heat
Add chicken thighs and brown about 1 minute on each side
Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

beer

Blood Orange Gose Glazed Mixed Berry Pavlova

Ingredients

Instructions

Smoked Porter Beer Brownies

Ingredients

Instructions

Recipe Notes

Peppermint Frosted Chocolate Stout Cookies

Ingredients

Instructions

Coffee Vanilla Beer Pound Cake

Ingredients

Instructions

Beer Chicken Corn Chowder

Ingredients

Instructions

Slow Cooker Pumpkin Ale Braised Short Ribs Sliders with Beer Caramelized Onion Horseradish Sauce

Ingredients

Instructions

Beer Mustard Crusted Pork Loin

Ingredients

Instructions

Honey Roasted Grapefruit Wheat Ale and Meyer Lemon Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes

For the Frosting

Instructions

For the Cupcakes

For the Frosting

Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

Instructions

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