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chocolate stout

Chocolate Mint Stout Crinkle Cookies

December 20, 2017 by rachelle 4 Comments

Chocolate Mint Crinkle Cookies are a delicious holiday classic.  These Chocolate Mint Stout Crinkle Cookies have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!

Have you got your holiday bake on?

Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic.  These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!

I got my hands on some of this Thick Mint Imperial Stout from Southern Tier some time ago.  It was really hard to have enough self-control to save some for holiday baking, but I can proudly say I did it.  The minute I saw it on the shelf, I knew it would make some really delicious Chocolate Mint Stout Crinkle Cookies.

Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic.  These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!

I was right.  These guys baked up like little powdered sugared chocolate brownie bites with just enough of a hint of mint to make them extra special.  They’re really easy to make, but you do have to plan ahead in order for the dough to chill.

Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic.  These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!

I knew I was going to be going to the Birdsong 6th anniversary party a couple of Saturdays ago, so I made the dough on Friday night and popped it in the fridge.  I told you in this Coffee Vanilla Beer Pound Cake post how it snowed the next day and after drinking beer at 11:00 am, I was inspired to come home and get my holiday bake on.  There’s nothing like starting your Saturday with beer at 11:00 am and coming home to bake cookies while watching snow fall.

Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic.  These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!
5 from 3 votes
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Chocolate Mint Stout Crinkle Cookie

Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic.  These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!

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 I used Hershey's
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup chocolate mint stout I used Southern Tier Thick Mint Imperial Stout
  • 3/4 cup confectioners sugar

Instructions

  1. Whisk or sift together flour, baking powder, and salt in a medium bowl.

  2. In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.

  3. Beat in unsweetened cocoa powder until combined.

  4. Add eggs, vanilla, and beer and beat until combined.

  5. Gradually add flour mixture and beat to combine. 

  6. Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.

  7. When ready to bake, preheat oven to 350 degrees.

  8. Line a baking sheet with parchment paper.

  9. Fill a small bowl with the confectioners sugar.

  10. Using a tablespoon sized scoop, make small balls (about 1 inch round) by scooping out dough and dropping in the confectioners sugar, roll to cover completely, and set on prepared baking sheet about 2 inches apart.   

  11. Bake at 350 for 10 - 12 minutes.  They should have spread out and stay somewhat soft.

  12. Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.  

  13. Store in an airtight container.

Recipe Notes

  1. Return dough to refrigerator to keep chilled in between batches.
  2. Using a tablespoon sized scoop, this made 48 cookies.
  3. If a chocolate mint stout is not available, a chocolate stout can be used and add a tiny bit of mint extract to the dough with the vanilla extract.  

Chocolate Mint Crinkle Cookies are a delicious holiday classic. These Chocolate Mint Stout Crinkle Cookies have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray! Have you got your holiday bake on? I got my hands on…

Filed Under: Sweets Tagged With: chocolate, chocolate crinkle cookie, chocolate mint, chocolate mint stout, chocolate mint stout crinkle cookie, chocolate stout, chocolate stout crinkle cookie, Christmas, cookie, crinkle cookie, holiday, holiday baking

Peach Beer Blueberry Shortcakes

July 20, 2017 by rachelle 16 Comments

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treatI did it.  Two times.  All by myself.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

I successfully road (rowed?) my kayak alone.  Two times!  It’s crazy, right?Last weekend Chris went camping and four wheeling in the Georgia woods with some friends.  If you have spent any time visiting this here website, you know that I absolutely did not go with them.  Everyone had a better time.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

I went to the lake.  My first couple of times out kayaking was touch and go, but I was bound and determined that I could do it myself.  I grabbed my shades, life jacket, and my trusty whistle and headed down to the pier.

I took a few deep breaths and set my kayak in the water and climbed in. Well, truth be told, it wasn’t as graceful as that sounds.  Also, Chris knows me well enough to think ahead and bought this contraption that connects my paddle to my boat.  Let’s just give a collective sigh of relief there because otherwise I’d still be floating around out there.

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat

About 30 seconds after I pushed away from the dock, I realized that my kayak had been sitting on the pier and I didn’t think to look all the way inside where my feet were and it occurred to me that a snake could come slithering out of there and then I’d have a heart attack and drown.  I told myself that if there had been any creatures in my kayak, all the commotion of boarding it would have scared them to kingdom come.

I was concerned about how I was going to extract myself from the kayak and get back up on the dock, but all was well and I was able to use the ladder.  Oddly, the first time went better than the second time.  I managed to get out without falling in, but there was quite a bit of water that needed to be drained from my vessel.

I rowed (road?) around the lake and all was well, but for one incident.  All the safety information tells you to stay close to the shore line.  That way you can get to land if you need to and you stay out of the way of the boats with motors that may run you over.  I was sailing along nicely until I passed a neighboring dock and right about the time I was behind his boat the neighbor fired it up.  I nearly had a heart attack and started rowing as fast as I could.  Fortunately, the guy was safety-minded and looked behind him before backing out.

I thought I was going to have to use my whistle!

Peach Lambic and Blueberry Shortcakes on Raspberry Chocolate Stout Biscuits
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Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 12 tablespoons cold butter cut into 1/4 inch pieces
  • 1/4 ounces goat cheese softened
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup raspberry chocolate stout

For the Blueberries

  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 1/2 cup peach lambic or peach beer
  • Whipped cream for topping

Instructions

For the Biscuits

  1. Preheat oven to 450
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl
  3. Using a pastry cutter, cut in the butter until the mixture is coarse and somewhat lumpy
  4. Add milk, goat cheese, and beer and gently mix until dough comes together
  5. Turn out onto a lightly floured surface, roughly form into a 3/4 inch thick rectangle
  6. Use a 2 1/2 inch biscuit cutter to cut out biscuits
  7. Repeat shaping and cutting dough until it's all used up
  8. Transfer to a parchment lined baking sheet
  9. Brush tops with the heavy cream
  10. Bake 13-15 minutes or until golden brown
  11. Cool on a wire rack

For the Blueberries

  1. Combine blueberries, sugar, and beer in a pot, bring to a boil, reduce and cook until soft and syrupy - about 10 minutes

Assembly

  1. Cut biscuit in half, top half with blueberries, then whipped cream, finish withe second half of biscuit

Author: Rachelle

Peach Lambic and Blueberry Shortcakes on Raspberry Chocolate Stout Biscuits

Filed Under: Sweets Tagged With: beer, biscuit, blueberry, blueberry shortcake, chocolate, chocolate stout, dessert, Fruit, lambic, Peach, raspberry, raspberry chocolate stout, shortcake

Giveaway and Peach Ale Cherries with Chocolate Stout Whipped Mascarpone on Chocolate Pound Cake

June 17, 2015 by rachelle 33 Comments

It’s Wednesday!  Let’s party!

 

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Happy Wednesday, y’all!  What a better way to start your hump day than with a boozy dessert and a giveaway?!?!

 

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Let’s put beer in everything!  We’ve got cherries reduced in R. J. Rockers Son of a Peach and some Samuel Smith’s Organic Chocolate Stout whipped into the mascarpone.  I confess – Sara Lee helped out with the chocolate pound cake.

 

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Do I know how to party or what?  Well, me and Sara Lee.  Or is that me and my Bobby McGee?

 

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Anyway, it wouldn’t be a party without some swag, right?

 

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There is no special occasion for this giveaway, except who doesn’t like getting free stuff and I love y’all!  So when a great group of blogger friends invited me to participate in a Williams-Sonoma gift card giveaway, I said a big “heck yeah!”  Enter below and best of luck!

 

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Note: This post is not sponsored by R.J. Rockers, Sam Smith, Sara Lee, or Williams-Sonoma – these are just a few of my favorite things.  Not sponsored by Julie Andrews either.

 

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Peach Ale Cherries on Chocolate Pound Cake with Chocolate Stout Whipped Mascapone

Ingredients

  • 4 pounds fresh cherries pitted and stems removed
  • 1 12 ounce bottle peach ale I used R.J. Rockers Son of a Peach
  • 2 tablespoons corn starch
  • 1 8.8 ounce container mascarpone cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • 2 tablespoons confectioner sugar
  • 6 tablespoons chocolate stout I used Samuel Smith Organic Chocolate Stout
  • Prepared chocolate pound cake slices I used Sara Lee

Instructions

  1. Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
  2. Cook until thick and syrupy - I let them go for about 1 hour
  3. Set aside to cool
  4. In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
  5. Beat on medium high until combined and smooth - 1-2 minutes
  6. Add chocolate stout and whip until combined, scraping down sides when necessary
  7. Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries

Recipe note:  You do not need 4 pounds of cherries (although they cook down significantly).  I like to cook a big pot of fruit compote and freeze it to use in the winter.  Obviously there was a lot of cherry mixture left over, but the rest was enough for 4 servings.

 

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Filed Under: Sweets Tagged With: ale, beer, cherries, chocolate, chocolate stout, giveaway, mascarpone, Peach, peach ale, peach ale cherries, stout

Double Chocolate Stout Irish Stew

March 12, 2015 by rachelle 14 Comments

Yeah.  I did it again.  I just can’t help myself when it comes to double chocolate stout.

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But you can’t say I didn’t warn you the other day with the Double Chocolate Stout Bundt Cake!

 

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So when I was perusing Jennifer’s copy of Food & Wine I became inspired at the mention of Irish Stew.  I haven’t made Irish Stew in quite some time and right now it seems we are all about everything Irish for my upcoming birthday holiday upcoming St. Patrick’s Day holiday.

This Double Chocolate Stout Irish Stew was inspired by and similar to the Irish Stew in the magazine and based in part on the way I make beef stew and pot roast.

 

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Not only is is made with beer, but for the most part it is done all in one pot.  I say for the most part because if you don’t get distracted about going day drinking for a pedicure with Lisa and , you would remember to add flour when you put the meat back into the pot after deglazing.  But if you forget, no worries!  Just remove some of the broth to a saucepan, put it over some heat, and mix you up a slurry to thicken it up.  Serve it up with some crusty bread or biscuits and you are good to go!

 

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See this guy?  We had it with him.  It is a caramelized onion and gruyere biscuit posted in the recent past at Smitten Kitchen.  I highly recommend it.

Inspired by Food & Wine

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Double Chocolate Stout Irish Stew

Ingredients

  • 3-4 tablespoons olive oil
  • 3 pounds lamb shoulder cut into 1 1/2 inch pieces
  • 1 1/2 cups double chocolate stout I used Young's
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2-3 small turnips peeled and cut into 1 1/2 - 2 inch pieces
  • 1/2 pound carrots peeled and cut into 1 1/2 - 2 inch pieces
  • 12 or so fingerling potatoes
  • 6 cups beef stock
  • 2 bay leaves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • salt and pepper
  • 1/3 cup milk
  • 3 tablespoons corn starch

Instructions

  1. Preheat oven to 325
  2. Heat olive oil in a Dutch oven over medium-high heat, brown lamb in batches careful not to over crowd the pan or they will steam and not brown. Reserve the meat in a bowl until all is browned. 6-7 minutes per batch (I also browned the pieces of meat with the bones)
  3. Pour the beer into the pot, cook for a few minutes scraping up all the brown pieces
  4. Add the lamb with any liquid in the bowl, onions, garlic, stock, bay leaves, rosemary, thyme, salt and pepper, cover and cook in the oven 2 1/2 - 3 hours.
  5. Add the carrots, turnips, and potatoes and cook until tender, about another 45 minutes to 1 hour
  6. Remove pot from oven, take out the bay leaves, and transfer a few cups of the liquid from the pot to a saucepan over medium-high heat
  7. Mix together milk and corn starch and add to the hot liquid in a slow stream,stirring until thickened. Transfer back into the pot with the stew, stirring it in slowly until combined
  8. Serve hot with crusty bread or biscuits


Filed Under: Entrees Tagged With: beer, chocolate, chocolate stout, holiday, irish, irish stew, lamb, st. patricks day, stew, stout, vegetables

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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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