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butterscotch

Pumpkin Ale Butterscotch Donuts Recipe

October 30, 2016 by rachelle 13 Comments

Pumpkin Ale Butterscotch Donuts Recipe

Halloween takes me back to high school.

Pumpkin Ale and Butterscotch Donuts Recipe

I’m not really sure why.  For some reason I always seem to think about my friends, Nick and Alex. They were brothers.  They drove a VW bus and had a cocker spaniel that they took everywhere. The bus was adorned with curtains covered in mushrooms, the license plate was attached wtih a ginormous safety (think diaper) pin, and there was a bumper sticker that said, “Because I’m the Mommy, that’s why.”

I’m sure you can understand why I can’t remember the dog’s name or the color of the bus.

Pumpkin Ale and Butterscotch Donuts Recipe

Where am I going with this?  Beats me.  I was just thinking about Halloween and with that my memory always goes back to a time when things were simple.  Even though at the time it all seemed complicated. Around Halloween, I always think about a fall day when Nick and Alex (and aforementioned cocker spaniel who I cannot remember the name) rolled into my driveway in their VW bus.  They wanted to ride up to the mountains and look at the foliage.  Did I want to go?  Sure!

Pumpkin Ale and Butterscotch Donuts Recipe

Who woudn’t?  We picked up a few friends, a few beverages (yes – the boozy kind even though we were in high school – sorry Mom!), and a pack or two of cigarettes – sorry about that too, Mom.  No worries – I don’t smoke anymore.  Virginia Slims 120’s lost some stock value and I was a lot cooler in 1988.

Pumpkin Ale and Butterscotch Donuts Recipe

I can still remember how colorful the trees looked in the distance.  I feel the breeze ruffle the leaves and blow my hair as I jumped into that VW bus.  I grabbed a smoke and a beer while greeting the dog and I didn’t have a single care in the world.  We were off to the mountains in the way of the young in a cloud of innocence.

Pumpkin Ale and Butterscotch Donuts Recipe

I’ll never forget it.  I’ll always miss it.

Pumpkin Ale and Butterscotch Donuts Recipe
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Pumpkin Ale Butterscotch Donuts Recipe

Ingredients

  • 2 1/2 cups cake flour
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup buttermilk
  • 2 eggs room temperature and lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cup pumpkin ale beer
  • 1 cup butterscotch chips
  • 3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350
  2. Whisk together flour, brown sugar, sugar, baking powder, baking soda, salt, and pumpkin pie spice
  3. In another bowl, combine buttermilk, eggs, vanilla, sour cream, and beer
  4. Add wet ingredients to the dry and stir to combine
  5. Coat 2 donut pans with cooking spray
  6. Spoon donut batter into the pans until not quite full
  7. Bake 16 - 18 minutes or until golden brown
  8. Cool in pans on wire rack for 5 - 6 minutes then turn out onto the rack to cool completely
  9. Combine butterscotch chips and heavy cream in a bowl and microwave for 30 second intervals until smooth and combined without lumps stirring in between
  10. Coat donuts with butterscotch by either dunking them in the bowl or spooning it over the tops

NOTES:

  1. Be careful not to burn your fingers when glazing the donuts as ganache will be hot
  2. You will also want to work quickly because ganache will get thick and harden when it cools, but you can reheat it in the microwave for a few seconds at a time until it warms up again
  3. If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
  4. This recipe made 24 donuts
  5. This recipe contains alcohol and shouldn’t be served to minors

Pumpkin Ale and Butterscotch Donuts Recipe

Filed Under: Sweets Tagged With: breakfast, butterscotch, butterscotch pumpkin, dessert, donut, doughnut, fall, pumpkin, pumpkin ale, pumpkin ale donuts, recipe

Homemade Butterscotch Pudding

November 30, 2015 by rachelle 43 Comments

 

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Happy Monday!  I hope y’all had a fantastic Thanksgiving!  Ours was good, but ended with some drama and a trip to the emergency room.  Don’t be pointing fingers, now.  No one got food poisoning at my dinner table.

Anyway, here we find ourselves in that weird place between Thanksgiving and all the December holiday festivities.  So not only am I keeping things brief on this Monday after Thanksgiving, but I’m presenting you with a sweet that is neither pumpkin/November or peppermint/December.  What we have here is just one of my long-forgotten favorite flavors in a comfort food.

 

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Homemade Butterscotch Pudding, why have I neglected you,my long lost friend?  Seriously, I totally forgot how delicious butterscotch is.  I made this for Chris’ dad when he was in the hospital because he loves butterscotch.  No joke, this stuff is good and he ate the whole jar in about 45 seconds flat.

I’m 100% positive that had nothing to do with the poor quality of the hospital food.

 

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Homemade Butterscotch Pudding

Ingredients

  • 3 Tablespoons cornstarch
  • 1/4 tablespoon salt
  • 1 cup heavy cream
  • 3 egg yolks
  • 2 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla bean paste
  • 6 ounces butterscotch chips plus a few more for garnish
  • whipped cream

Instructions

  1. In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
  2. Whisk egg yolks into the heavy cream slurry
  3. Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
  4. Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
  5. Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
  6. Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
  7. When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
  8. Remove from heat, stir in vanilla bean paste then add the butterscotch chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
  9. Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin thing from happening
  10. Cover with the lid and chill overnight or at lest 4 hours
  11. Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
  12. Spoon into serving dishes, top with whipped cream and butterscotch chips, if desired

 

Adapted from The Kitchn

Filed Under: Archives Tagged With: butterscotch, butterscotch pudding, dessert, holiday, homemade, homemade butterscotch pudding, pudding, sweet

Butterscotch Martini with Bailey’s Irish Whipped Cream

February 6, 2015 by rachelle 5 Comments

Happy Friday!

 

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Because it’s Friday.

 

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And I hope Happy Hour comes soon!

 

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I made you a cocktail.

 

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A butterscotch one.  With Bailey’s Irish Whipped Cream! Around here we call it the Dessert Martini.

 

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My friend Shannon gave me this recipe and it will totally blow your dress up!

 

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Cheers to the weekend!

 

Print

Butterscotch Martini with Bailey’s Irish Whipped Cream

Ingredients

For the Butterscotch Martini:

  • 3 oz. Baileys Irish Cream
  • 3 oz. Cake Vodka
  • 3 oz. Butterscotch Schnapps

For the Bailey's Irish Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tbs. sugar
  • 1 Tbs. Bailey's Irish Cream
  • Grated chocolate optional garnish

Instructions

  1. Add cream, sugar and Bailey's to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-low (I used setting #2) until stiff peaks form (about 7-8 minutes). Be careful not to over mix or you will have Bailey's flavored butter!
  2. In a cocktail shaker, add 5-6 large ice cubes, Bailey's, Cake Vodka, and Butterscotch Schnapps. Shake vigorously. Pour into a martini glass and top with Bailey's Irish Whipped Cream and garnish with grated or shaved chocolate, if desired.
  3. Note: this will make one large martini with a generous sidecar or two smaller martinis.

 

Filed Under: Archives Tagged With: baileys, butterscotch, butterscotch martini, cocktail, holiday, martini, whipped cream

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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