dessert

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

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.

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.

Tangerine IPA and Meyer Lemon Curd Meringue Nests

July 28, 2017 by rachelle 25 Comments

Tangerine IPA and Meyer Lemon Curd Meringue Nests are a bright and flavorful dessert made with classic lemon curd with beer and pipped into a meringue nest.

I haven’t had a lot of words to share lately.

I’m not going to lie. Life has been rough. I was just starting to find positive things to focus on, embrace spring and all it’s beauty with fresh starts and hope for the future. I made Tangerine IPA and Meyer Lemon Curd Meringue Nests because they are bright, and yellow, and make me think of sunshine and spring and all things happy.

We’ve grieved and dealt with the tragedy as best we could. We were emerging from the darkness with a positive outlook.

I guess I thought it was safe to live and hope again. I guess it was too soon because the universe was there waiting to sucker punch me again. Right in the heart.

Run free sweet girl. You were loved.

Peyton

April 2010 – April 2017

Peyton was a rescue we adopted in April 2010 from Blue Ridge Boxer Rescue. We never really knew exactly how old she was, so we just counted her adoption day as the start of her new life free from gassing shelters and abuse. Please adopt. Don’t shop. There are so many beautiful animals in shelters that deserve loving homes.

Tangerine IPA and Meyer Lemon Curd Meringue Nests

Ingredients

For the Tangerine IPA and Lemon Curd

1/4 cup Meyer Lemon juice about 2 lemons
1/2 cup tangerine IPA beer
8 egg yolks
1 3/4 cups sugar
1 1/2 sticks COLD butter cut into tablespoon size pieces

For the Meringue

4 egg whites room temp
1 tablespoon vanilla extract
2 teaspoons corn starch
1 cup sugar

Instructions

For the Tangerine IPA and Meyer Lemon Curd

Combine lemon juice, beer, egg yolks, and sugar in a heavy bottomed pot and heat on medium while whisking constantly, making sure to get into the corners
Continue cooking and whisking, without bringing to a complete boil until mixture becomes thick - about 7 - 10 minutes
Remove from heat and stir in each tablespoon of butter, one at a time, making sure each is melted (for the most part) before adding the next
Transfer to an air tight container and refrigerate until needed

For the Meringue

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
Transfer meringue to a disposable piping bag fitted with a star tip and pipe onto the parchment paper one 3 - 4 inch circle, fill in the center, then add two rings one on top of the other around the edge of the base creating a nest, repeat 12 times, then make little stars with the remaining meringue
Bake 90 minutes or until meringue is solid and dry (ish)
Turn off oven and leave the pan inside until cooled completely

For the Assembly

Transfer curd to a disposable piping bag
Pipe into the center of the nests and fill to just above the top
Serve with the meringue stars and whipped cream if desired

NOTES:

I don’t normally recommend cooking with an IPA because they are usually hoppy and when reduced can become very bitter. In this curd recipe I didn’t cook it down very much, so the hops didn’t have a real opportunity to concentrate and get bitter. The flavor combination of the tangerine beer and the sweet and tang of the meyer lemon juice was a perfect balance with the meringue nests. I used Tangier from Southern Tier.
I saw something similar to these nests in a magazine that I was reading while bored out of my mind waiting in Lowes for Chris to finish shopping for boring hardware or screws or something. I was inspired, but have no recollection of what magazine it was.

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.

I did it. Two times. All by myself.

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.

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.

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 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

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

For the Blueberries

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

Assembly

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

Author: Rachelle

Pineapple Ale Cherry Mini Tarts Recipe

June 24, 2017 by rachelle 19 Comments

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Hi y’all! How was your weekend? Did you have a big fun cookout? Lay low with a cold beer by a pool or lake or ocean? We spent 5 fantastic days in Hilton Head at the Weston Hilton Head Resort and Spa and I totally wish I was still there – although I did miss my fur babies even though they were so in good hands and no parties were thrown that we can tell.

There isn’t any obvious evidence of shenanigans anyway.

I figured we’d ease our way out of summer and into fall. I know that Labor Day is kind of that unofficial transition with stupid rules about wearing white (I have zero idea who in tarnation came up with this ridiculousness because it’s still hot as all get out down here) and pools and amusement parks closing. Those are some sad and heartbreaking days.

I had to cheer some things up around here with some pastry cream in a tart topped with beer infused cherry compote and whipped cream, so I made you some Pineapple Ale Mini Cherry Tarts. You’re welcome.

I’m still fresh from the beach, so I can’t move on to fall yet. #sorrynotsorry

I gotta tell ya, it’s been a couple of years since we’ve been able to take a beach vacation. With four dogs that belong on Misfit Island, it’s hard to get away. This summer we were able to secure a fantastic pet sitter and made two trips to the beach. There is not much more relaxing to me as laying on the beach, reading chick lit or legal mystery, and listening to the waves crash while drinking a cold beer or banana daiquiri.

So, we’ll talk about apples next week, ‘k?

Pineapple Ale Cherry Mini Tarts Recipe

Ingredients

2 prepared store bought pie crust

For the Pastry Cream

2 cups whole milk
1 cup heavy cream
1 1/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
9 large egg yolks
1 tablespoon vanilla bean paste

For the Cherries

1 pound cherries cleaned, pitted stems removed
1 cup pineapple ale beer I used Ballast Point Pineapple Sculpin - peach could be substituted
1 tablespoon corn starch
For the Whipped Cream
2 cups heavy whipping cream
2 tablespoons sugar
1-2 tablespoons vanilla bean paste

Instructions

For the Crust

Preheat oven to 400
Fit crust into mini tart pans, press to form, press edge of dough over top of each pan to cut dough from pan, and prick the bottom of the dough several times with a fork - do this for each of the tart pans
Bake 15 - 20 minutes or until golden brown - you want to bake it all the way because this is the only time it will be in the oven
Cool on a wire rack

For the Pastry Cream

Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
Gradually add milk 1/2 cup at a time to the egg mixture while constantly whisking until almost all the milk is added to the eggs
Pour all the egg/milk mixture back into the pot
Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
Remove from heat
Set a fine mesh sieve over a bowl and pour the pastry cream into the sieve and strain - this will catch any of the eggs that may have scrambled
Cover pastry cream with plastic wrap making sure to press the plastic to the surface of the pastry cream to prevent a skin from forming
Chill completely in the refrigerator

For the Cherries

Add cherries, beer, and corn starch to a sauce pan and stir to combine
Bring to a boil, reduce heat and cook until thick, stirring often - careful not to let it boil over - this should take 15 minutes or so
Remove from heat and cool

For the Whipped Cream

Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
Fit bowl and whisk to the mixer
Add heavy cream, sugar, and vanilla bean paste to the bowl
Turn mixer on low to avoid splashing and increase speed to medium high
Beat until light peaks form - this should take 5 - 6 minutes or so - keep an eye on it so it doesn't turn to butter

For the Assembly

Evenly distribute pastry cream into the prepared tart shells/pans
Evenly distribute cherries to the top of the pastry cream
Top each with whipped cream

Note: All of these steps can be prepared ahead of time and assembled just before serving

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

Pumpkin Ale Butterscotch Donuts Recipe

October 30, 2016 by rachelle 13 Comments

Pumpkin Ale Butterscotch Donuts Recipe

Halloween takes me back to high school.

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.

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!

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.

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.

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

Pumpkin Ale and Butterscotch Donuts Recipe

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

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

NOTES:

Be careful not to burn your fingers when glazing the donuts as ganache will be hot
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
If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
This recipe made 24 donuts
This recipe contains alcohol and shouldn’t be served to minors

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

October 12, 2016 by rachelle 16 Comments

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

I seriously have a problem with pumpkin. And donuts.

I have no earthly idea when or how my love affair with pumpkin came about, but for as long as I can remember, it has been one of my absolute favorite flavors – and not just for fall. I know we’ve talked about this, but don’t judge me.

Moving on. I’m relieved to say that those of us in the Charlotte area fared pretty well with Hurricane Matthew, unfortunately the eastern part of the great state of North Carolina is still having some trouble with flooding. When it hit here Saturday, it was pretty much just a big old windy rain storm here.

I’m sure you won’t judge me if I tell you I spent the day with friends and family in a bar drinking beer and watching college football. I can 100% assure you that what I saw of the NC State game was one hot muddy mess and there was a slight delay for lightening. I’m just glad I don’t have to do that laundry. Help me, Rhonda.

I know if may come as a great shock to find out that we went to a brewery for some lunch and beer on Sunday. All I can say is that there was much beer to be had this weekend. The food was good too!

We spent Monday watching the Panthers lose. There was a lot of profanity up in here. That’s all I’ve got to say about that.

So let’s forget all about any of our teams that didn’t fare so well this weekend and stuff our faces with some pumpkin spiced donuts covered in white chocolate ganache.

Ya dig?

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Ingredients

2 1/4 cups cake flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs at room temperature and lightly beaten
3/4 cup Greek yogurt plain
2 teaspoons vanilla extract
1 cup buttermilk
1 cup pumpkin
1 cup white chocolate chips
3 tablespoons heavy cream

Instructions

Preheat over to 350
Whisk together cake flour, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice and salt
In a separate bowl, whisk together eggs, yogurt, buttermilk, and pumpkin
Add the wet ingredients to the dry and stir to combine
Coat 2 donut pans with cooking spray
Fill the donut pans with batter almost all the way to the top
Bake 15 - 17 minutes
Cool in pans on wire rack 5 - 7 minutes, then turn out of pan and cool completely
Combine white chocolate chips and heavy cream and microwave for 30 second intervals, stirring in between, until combined and no lumps
Dunk each donut in the white chocolate ganache or use a spoon to pour over tops

NOTES:

Be careful not to burn your fingers when glazing the donuts as ganache will be hot
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
If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
This recipe made 24 donuts
This recipe contains alcohol and shouldn’t be served to minors

Pumpkin Spice Whoopie Pies Recipe

October 3, 2016 by rachelle 15 Comments

Pumpkin Spice Whoopie Pies Recipe

Heeeeyyyyyy, pumpkin! Where in tarnation have you been hiding? Well, the truth of the pumpkin matter is that I’m a closet pumpkin eater in all socially unacceptable seasons. We don’t just save it for fall and holidays. Pumpkin in August? Why, yes, I believe I will. Pumpkin pie in July? Sign me up. Pumpkin cookies in February? Be mine.

You get the picture. Don’t judge me.

This pumpkin spice whoopie pie recipe is a regular around these parts. I originally made and posted them a couple of years ago. In AUGUST! OMG! Scandalous!

What was I thinking? I was brand new to blogging then and no one was reading this here website except Lisa, Jennifer, and my mom. They don’t judge. Well, Jennifer totally judges. If there were any negative comments I either didn’t care or forgot about them.

The point is that I did make and publish this recipe a couple of years ago, but I upgraded my website and had a new one designed. I also upgraded my hosting company, which was an excellent idea. Anyhoo, when my original content got transferred to my new site and new host, not all of the photos survived the trip. The Pumpkin Whoopie Pie was one that didn’t make it.

So, we (and as usual, when I say we I really mean me) decided to have a do-over.

And here we are with some new and delicious pumpkin spice whoopie pies. I just have to tell you that they are just as delicious in August as they are in October! Happy Pumpkin Season!

Pumpkin Spice Whoopie Pies Recipe

Ingredients

For the Pumpkin Cakes

1 cup white sugar
1/2 cup brown sugar
1 can pumpkin 15 ounce
1 stick butter
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice

For the Filling

1 8 oz block of cream cheese softened
1 stick butter softened
2 tablespoons vanilla extract
3 1/2 cups powdered sugar

Instructions

For the Pumpkin Cakes

Preheat oven to 350
Beat together sugar, brown sugar, pumpkin, and butter
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice
Add dry ingredients to the wet and stir to combine
Coat whoopie pie pan with cooking spray
Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
Bake 15 - 17 minutes or until done in the middle and golden brown
Cool completely on a wire rack

For the Filling

Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and combined
Add vanilla extract and powdered sugar and beat slowly at first, then increase speed until combined and smooth

For the Assembly

Scoop about 1 tablespoon of filling on to the flat side of one of the pumpkin cakes then top with the flat side facing filling of another pumpkin cake, repeat

NOTES:

I used my trusty, but not rusty whoopie pie pan for this recipe. If you don’t have one, you can either buy one here or just use a cookie sheet lined with parchment paper or a slip mat. Just be sure that you use a measuring spoon or something to make them all even sizes or you’ll have some clumsy looking whoopies. They’ll still be delicious though. And this is not a sponsored or affiliate post, I just love my whoopie pie pan.
I like to chill my cream cheese frosting a little bit after making it to firm it up a bit.
These can either be served immediately or made ahead of time – just refrigerate until about 15 minutes before serving.

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