Christmas

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?

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.

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.

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.

5 from 3 votes

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

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.
Fill a small bowl with the confectioners sugar.
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.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Store in an airtight container.

Recipe Notes

Return dough to refrigerator to keep chilled in between batches.
Using a tablespoon sized scoop, this made 48 cookies.
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.

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.

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

Sweet Potato Ale Shortbread

December 2, 2016 by rachelle 15 Comments

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise.

The Sweet Potato Ale drew the short stick.

It’s always playing second fiddle. The under-appreciated runner up to the homecoming queen and bell of the fall ball. The pumpkin ale.

Don’t get me wrong. I love a pumpkin ale as much as anyone else. I do prefer it in October rather than July, but it is what it is. So, when October finally rolls around, we’re all about the pumpkin. Then we move into the holiday season and all we can talk about is gingerbread and peppermint. Other than a brief solo performance in a casserole or maybe a pie at Thanksgiving, the sweet potato is all but forgotten. I mean, when was the last time you saw a sweet potato ale in July?

Remember when I told you about how back in late October Chris and Jeff went to that Panthers game? Well, I dropped them off at The Wooden Robot – a local brewery walking distance from the stadium. They were going to have a beer there before the game, then walk back after and have another while the crowds thinned out and they could grab an Uber. I was thrilled when I discovered the brewery had a Sweet Potato Ale and told them to bring me a growler. I actually told them not to come home without it! They brought me this precious jug of heavenly brew and I made it the star of it’s own show. The Sweet Potato Ale Shortbread.

This beauty plays second fiddle to no one.

Sweet Potato Ale Shortbread

Ingredients

2 sticks butter plus another 1/2 tablespoon or so to coat pan
1/2 cup light brown sugar
1/4 cup granulated sugar plus another 2 tablespoons for sprinkling when finished
2 1/2 cups flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup sweet potato ale

Instructions

Combine 2 sticks butter, brown sugar, and granulated sugar
In a separate bowl, sift together flour, cornstarch, and salt
Combine flour mixture and butter mixture
Add beer and knead lightly until it all just comes together
Coat the bottom and sides of a spring form pan with remaining butter
Transfer dough to pan, press to evenly distribute
With a knife, lightly score 4 lines into the top into 8 equal pieces - like a pizza
Use a fork to lightly poke 3 times into the top of each piece
Chill in refrigerator at least 1 hour or cover and chill overnight
Heat oven to 350 and bake 30 - 35 minutes
Remove from oven and sprinkle with remaining sugar
Cool completely on a wire rack, remove outside of pan, cut into wedges where scored

NOTES:

Pumpkin Ale can be substituted if Sweet Potato is not available – we won’t judge
Dough will be sticky
I was inspired to shape this shortbread into wedges like this rather than in cookie circles after watching Loraine Pascale do it this way on an episode of her TV show I caught a bit of on the Cooking Channel

Gram’s Holiday Fudge

December 21, 2015 by rachelle 32 Comments

Y’all, my sincerest apologies! Please forgive me for this late post. Last week I totally spaced and got the date wrong when I scheduled my Thursday (that turned into Friday) post and this week I just couldn’t get it together. I’m one hot mess!

My sister, Molly, and her husband are here from San Francisco for Christmas, so we’ve had a busy weekend. I kept planning to get my act together, but there were just too many ~~drinks~~ fun things to do! The festivities started on Friday evening with dinner and I was a little tipsy – not to mention exhausted from a brutal week at work. So no post prepared.

Saturday Chris and I met Lisa and friends for ~~day drinking~~ pedicures then landed at the Dog Bar with Molly and crew. There was tequila and then Uber. I plead the Fifth on my condition Sunday morning. Suffice it to say that it wasn’t pretty. Then my Cardiac Cats tried to kill me with that dang game! I don’t know what in tarnation was happening in the second half, but we’re still 14-0 by the skin of our teeth! #keeppounding

The good news is that I found my gram’s holiday fudge recipe! It was in the recipe box right where my mom said it would be. I was able to pull myself together enough to make this on Sunday to take to my mom’s house for dinner. Talk about a blast from the past and a trip down memory lane!

This fudge is so easy you can make it after a night of shenanigans and tequila. You’ll also get in a workout to sweat out all those toxins while stirring in the marshmallow fluff and peanut butter, so you don’t smell boozy when you go to mom’s for Sunday dinner.

That’s a win in my book! Cheers and happy holidays, y’all!

Gram’s Holiday Fudge

Ingredients

4 cups sugar
1 cup evaporated milk
4 tablespoons butter
2 cups peanut butter
2 cups marshmallow fluff
1/4 cup cocoa powder

Instructions

Bring sugar, evaporated milk, and butter to a boil.
Boil 3 minutes careful not to over cook
Add peanut butter and marshmallow to milk mixture and stir vigorously until combined
Pour half into baking dish lined with foil
Add cocoa powder to remaining marshmallow mixture, stir to combine, pour over the top of PB mixture or swirl together, refrigerate
Cut into squares and serve

Pumpkin Cookies with Cream Cheese Frosting

December 10, 2015 by rachelle 25 Comments

Are y’all on sugar overload yet from all these cookies for The Sweetest Season Sweetest Cookie Giveaway? There’s still time to enter and be sure to check out all the other fantastic recipes by searching #sweetestseasoncookies or clicking on the links in the highlighted post link two lines above. I did some serious face plants after seeing some of the epic creativity my friends have posted!

I think this may be my last post for the event because I am on sugar overload and 4 days in a row is totally a lot for me! Seriously, dudes. I have 4 dogs, a social life, a full time job, and this here website. I be busy, yo!

So unless I get ambitious, the moon is in it’s seventh house and Jupiter aligns with Mars, my kitchen cleans itself, and the pulled muscle from my bum to my knee cures itself, this is my last post for the week of this fun The Sweetest Season event.

But not to worry, if you are into my ramblings and shenanigans I’ll be here next week. I found something I was looking for, so I hope to make it over the weekend, not jack it up, and share it with you next week. Fingers crossed.

Can someone please focus me? I don’t know what in tarnation happens (I’m totally sure it has nothing to do with booze), but I tend to get lost in my own head. I mean, can we finally talk about the subject matter of this post? Pumpkin Cookies with Cream Cheese Frosting? About time.

This is another one of the recipes I hijacked from my gram’s recipe box and has always been my #1 favorite cookie recipe of all time.

It was the first thing I went looking for in this recipe box after my mom gave it to me. I actually just put the box in a special place in my kitchen and didn’t open it for quite some time, but when I did this pumpkin cookie recipe was what I was looking for.

Clearly this recipe card has been around for quite some time. I’m fairly certain I’ve said this before, but just to be clear, this is not a accurate reflection of my age. I’m just sayin’….

When I found this recipe card I felt like I won the lottery because (as you may have seen from my mom’s comments here and there – she goes by Mags 🙂 hi Mom!) my gram probably only wrote down about half of her recipes. She just put stuff together and made magic. I’m not sure we will ever figure out her pineapple upside down cake or that dang chocolate cake made with coffee, but I’ll be sure to let you know if we do!

Happy Holidays, friends!

Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

1 cup sugar
1 cup canned pure pumpkin puree
1/2 cup shortening
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

1 8 ounce block cream cheese softened
1 stick butter softened
1 cup confectioners sugar
1 teaspoon vanilla bean paste

Instructions

For the Pumpkin Cookies

Mix together sugar, pumpkin, and shortening
Sift flour, baking powder, baking soda, salt, and pumpkin pie spice
Add dry ingredients to pumpkin mixture and mix well
Cover and chill overnight
Preheat oven to 350
Use a 1 tablespoon size scoop or two tablespoons to drop on parchment lined baking sheet
Bake 12-15 minutes
Cool on baking pan for a few minutes then transfer to a rack to cool completely

For the Cream Cheese Frosting

Combine cream cheese, butter, confectioners sugar, and vanilla bean paste in a stand mixer fitted with a paddle attachment
Mix on low until combined, then increase speed to medium and mix until smooth
Top each pumpkin cookie with a heaping tablespoon of cream cheese frosting - or as much as desired

Note: These cookies look like a biscuit and have the texture of a cake. Top them with tons of cream cheese frosting and you’ll be gobsmacked!

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

Molasses Sugar Cookies

December 9, 2015 by rachelle 19 Comments

The retro cookie festival continues! I say retro because I’m pretty much baking up a bunch of cookies from my gram’s recipe box. You can read more about that here, (and a few other places on this here website) but most of the cookie recipes I’m sharing are those from our Christmas family celebrations of my childhood.

In case you are just now tuning into this channel, I’ve teamed up with a bunch of super cool bloggers for The Sweetest Season Cookie Giveaway. We’re totally giving away some cool stuff and it’s not to late to enter! Do it!

I found this recipe in the box and don’t really remember having this cookie, but it looked like something Chris and his dad would like. I made it for them. I was right. I, of course, decided that a frosting was necessary.

Again. I was right.

SIDE NOTE: This picture needs an explanation. Jennifer. She has ~~demanded~~ requested more pictures of the steps. She has an appreciation for my accommodation to her demands and the time it takes to include these extra pics. I’ve said it before and I’ll say it now. Jennifer is a pain in my bum. 🙂 I’m clearly not good at action shots and photographing the hot mess at the same time. I tried. Don’t judge me.

We got sidetracked again. And by we, I mean me. And Jennifer. So this molasses sugar cookies recipe was in my gram’s recipe box, I didn’t remember it. It has the flavors and spirit of gingerbread. Chris, his dad, and brother all loved them.

We hope you do too!

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

3/4 cup shortening
1 cup sugar plus 2-3 tablespoons for rolling
1/4 dark molasses
1 egg room temperature
2 cups flour sifted
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves

For the Frosting

2 cup confectioners sugar
3-4 tablespoons whole milk
splash of vanilla bean paste

Instructions

For the Molasses Sugar Cookies

Beat together shortening and sugar
Add molasses and egg and beat well
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together
Add dry ingredients to molasses mixture, mix well
Wrap in plastic or zipper bag and chill in refrigerator overnight
Preheat oven to 375
Roll into 1 inch balls
Roll in sugar to coat
Bake on a parchment lined baking sheet about 2 inches apart 8-10 minutes or until golden brown
Cool a few minutes on baking sheet, then transfer to a rack to cool completely

For the Frosting

Combine sugar, milk, and vanilla bean paste and stir with a fork until smooth
Top each cookie with a spoonful of frosting

Note: If you roll your balls all the same size you should end up with about 3 dozen

Christmas

Chocolate Mint Stout Crinkle Cookie

Ingredients

Instructions

Recipe Notes

Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

For the Filling

Instructions

For the Donuts

For the Filling

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

Ingredients

For the Marshmallows

For the White Hot Chocolate

Instructions

For the Marshmallows

For the White Hot Chocolate

Christmas Ale Cinnamon Rolls

Ingredients

For the Dough

For the Cinnamon Sugar

For the Glaze

Instructions

Christmas Ale Caramels

Ingredients

Instructions

Coffee Porter Chocolate Brownie Cookies

Ingredients

Instructions

Sweet Potato Ale Shortbread

Ingredients

Instructions

Gram’s Holiday Fudge

Ingredients

Instructions

Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

For the Cream Cheese Frosting

Instructions

For the Pumpkin Cookies

For the Cream Cheese Frosting

Molasses Sugar Cookies

Ingredients

For the Molasses Sugar Cookies

For the Frosting

Instructions

For the Molasses Sugar Cookies

For the Frosting

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