holiday

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.

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

December 19, 2016 by rachelle 9 Comments

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar is an update to a traditional sugar cookie recipe for a unique and tasty adult treat!

Oops I did it again.

I went a little crazy with the Anderson Valley Brewing Company’s Bourbon Barrel Stout. I just couldn’t help myself. Then I happened to find some Bourbon Barrel Smoked Sugar when I stopped into the Savory Spice Shop to pick up a gift card. Talk about living right. I decided that the delicious Bourbon Barrel Stout and the Bourbon Barrel Smoked Sugar needed to get together and make a Christmas miracle. Then the sugar cookies with the longest title ever came to be.

If you’re looking for a traditional cookie made for adults, then this is for you. And don’t stress if you don’t live near the Savory Spice Shop and can’t get some of this magical sugar. You can order it online or just leave it out and use some good old fashioned granulated sugar.

If you see some of this beer snatch it up. If you happen to find a bottle of their Salted Caramel Porter, I drank the last of mine before I could make a recipe with it – it happens sometimes. So if you could send some my way I’d consider it my own personal Christmas miracle!

Happy Holidays!

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

Ingredients

3 cups flour
1 teaspoon baking powder
1/4 teaspoons salt
2 sticks butter softened, but not melted
1 cup sugar
1 teaspoon vanilla
1 egg
3 tablespoons bourbon barrel aged stout
flour or powdered sugar for rolling dough
2 - 3 tablespoons bourbon barrel smoked sugar

Instructions

Sift flour, baking powder, salt together
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium low until well mixed and light in color
Add egg, vanilla, and beer and mix on low until combined
Add flour a little bit at a time and beat until incorporated
Separate dough into two balls, wrap in plastic, and chill in refrigerator for at least 1 hour or overnight
Preheat oven to 375
Roll dough out on a lightly floured or powdered sugared counter and cut into desired shapes
Transfer shapes to a baking sheet lined with parchment paper spacing them about an inch apart
Bake 8 - 10 minutes or until edges turn a golden brown
Sprinkle bourbon barrel smoked sugar over the tops while still hot from the oven
Cool a couple of minutes on the baking sheet then transfer to a wire rack to cool completely

NOTES:

If you don’t have access to the Bourbon Barrel Smoked Sugar, just skip it or use granulated sugar.
I recommend rotating the pan halfway through the baking process
I have chilled this dough overnight, 1-2 hours, and when I didn’t feel like waiting I stuck it in the freezer for about 45 minutes and they all worked. The colder (but not frozen) the better.
This will make 24 to 30 cookies depending what size and shape you use to cut them

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 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.

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

Vanilla Stout Pecan Pie

November 18, 2016 by rachelle 16 Comments

Vanilla Stout Pecan Pie is an updated classic brought to the future with an infusion of some awesome craft beer in the form of a vanilla stout.

I can’t make a pretty pie crust to save my life.

I’m going to go with rustic on this one.

Please do not judge this Vanilla Stout Pecan Pie based on my inability to make those pretty crimps and shapes around the edge. After all, I did put beer in the pie AND the crust for you. Maybe if you have enough you won’t notice?

Although this pie makes no apologies for its ugliness, it does make up for it with flavor. I promise. Put this on your Thanksgiving table and Great Aunt Petunia won’t know what hit her.

However, I do not recommend slamming this pie down on the dining room table because it may make some of the crust fall off, which may or may not have happened here during a lively political discussion. I’m just sayin’….

Vanilla Stout Pecan Pie

Ingredients

For the Crust

14 tablespoons butter very cold and cut into 1/2 inch pieces
3 cups flour
1/2 teaspoon salt
1/3 cup shortening very cold
2 tablespoons sugar
1/4 cups very cold beer - vanilla porter or stout is perfect

For the Pie

1 stick butter 1/2 cup
2/3 cups sugar
2/3 cups brown sugar
1 cup dark brown corn syrup
1 tablespoon maple syrup
1/2 cup beer - vanilla stout
1 tablespoon vanilla bean paste
3 cups halved and chopped pecans
3 eggs

Instructions

Preheat oven to 400

For the Crust

Transfer flour, salt, and sugar in food processor and pulse until combined
Add butter and shortening and pulse until resembles the shape of peas
Slowly pour beer into dough mix and pulse until comes together
Turn out onto a lightly floured surface, knead until it comes together again, divide in half, wrap in plastic, store in freezer bag and freeze until needed - freeze one and use the other
Cover crust with parchment, fill with pie weights or dried beans, and bake for about 25 minutes

For the Pie

In a Dutch oven combine butter, sugar, brown sugar, and maple syrup, bring to a simmer over medium low heat until combined, set aside to cool slightly
Add beer, nuts, and vanilla
Slowly whisk in eggs one at a time
Pour into crust
Cover edges of crust and bake 40 minutes
Remove foil and bake another 10 - 15 minutes or until crust is golden and pie is set
cool on wire rack

NOTES:

I used both chopped and halved pecans, but feel free to use whatever kind you like
I also used a stout that is heavily flavored with vanilla, which comes through in both the pie and the crust. If you are using something with a more subtle flavor, you’ll probably want to compensate with a little more vanilla extract or vanilla bean paste.

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

September 2, 2016 by rachelle 10 Comments

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

We are headed to Hilton Head this weekend for one last beach trip before summer ends – not to worry – the house won’t be vacant. We have a pet sitter coming so the dogs won’t be running amuck and doing water ballet in our living room like in those Farmers Insurance commercials. Hilarious if not in your own house. I thought I’d leave you with a recipe roundup to cover all your cookout, grilling, and party needs for the long weekend. Party on!

APPETIZERS

Stuffed Mushrooms – Beer Girl Cooks (pictured above)

Texas Caviar – The Beach House Kitchen

Smoked Jalapeno Poppers with Bacon, Apple, and Brie – Tasty Ever After (pictured above & photo credit)

Baba Ganoush – Cook With Manali

Fig, Goat Cheese, Bacon + Honey Crostini – Feast and West

Bacon-Wrapped Brats – Spiced Blog (pictured above & photo credit)

SIDES AND SALADS

Bourbon & Brown Sugar Baked Beans with Candied Bacon – No Spoon Necessary (pictured above & photo credit)

Grilled Corn on the Cob with Spicy Lime Seasoned Salt -Ciao Chow Bambina

Peach & Chickpea Salad – Girl Heart Food

Quinoa Spinach Salad with Pesto – Family Food on the Table

Smoked Gouda Mac ‘n Cheese – Beer Girl Cooks (pictured above)

Parmesan and Pea Pasta Salad – Tasty Ever After (pictured above & photo credit)

Grilled Potato Salad with Everything Bagel Seasoning and 7 Minute Eggs – No Spoon Necessary (pictured above & photo credit)

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction – Beer Girl Cooks (pictured above)

Easy 7 Layer Salad – Tasty Ever After (pictured above & photo credit)

MEAT DISHES

Sundried Tomato and Gorgonzola Burgers – Spiced Blog (pictured above & photo credit)

Grilled Country Style Pork Shoulder Ribs with Blueberry Peach Salsa – Cooking LSL

Honey Mustard Grilled Salmon – Kevin is Cooking

Roasted Vegetable Grilled Pizza with Garlic Herb Oil – Ciao Chow Bambina

Honey Balsamic Chicken Skewers with Strawberry Kiwi Salsa – No Spoon Necessary (pictured above & photo credit)

Bacon and Feta Stuffed Lamb Burgers with Tzatziki Sauce – Beer Girl Cooks (pictured above)

DESSERTS

Banana Pudding in Jars – Beer Girl Cooks (pictured above)

S’mores in Jars – Beer Girl Cooks (pictured above)

Butterscotch Blondies – Just About Baked

Grilled Pound Cake with Mascarpone Cream and Blueberries – Pumpkin ‘n Spice

Marshmallow Fruity Pebble Bars – Baked by an Introvert

Gluten Free Vegan Peanut Butter Cup Brownies – Beaming Baker

Blueberry Coconut Milk Popsicles – Beer Girl Cooks (pictured above)

Honeydew Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Strawberry Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Boozy Root Beer Float Popsicles – Beer Girl Cooks (pictured above)

Ok. Yes, I know that lawyers can’t do math, but I’m well aware that there are actually 31 recipes in this post of 30 recipes for Labor Day. I just felt like the booze wasn’t well represented, so I had to add that last popsicle.

Y’all have a safe and fantastic Labor Day Weekend! Fingers crossed that we all stay dry on the east coast and this hurricane spins back out to sea!

Strawberry Key Lime Margarita Greek Yogurt Ice Pops + 50 Summer Cookout Recipes

May 25, 2016 by rachelle 21 Comments

Strawberry Key Lime Margarita Greek Yogurt Ice Pops + 50 Summer Cookout Recipes

Hi, y’all! I’ve missed you! My personal and professional lives got totally busy and complicated and I had to take some much needed time to make some decisions. While I love this here website and all you fine and wonderful friends, I’ve been thinking for some time about cutting back on my twice weekly posting. Seriously, I don’t know how some of you with full time jobs manage to keep up with posting multiple times a week. My hat is off to all of y’all.

So, I’m coming at you on a Wednesday with some boozy popsicles to announce that I’m going to be posting only one time a week at least for the duration of the summer. I may also boycott all social media, but that’s a radical decision that has yet to be made.

While I’ve said that I’ve been contemplating this decision for a while, it was this post from my friend, Annie that was really the turning point and helped me realize that I need to stop and smell the roses or take a moment to enjoy a sangria on the patio with my husband. Or pet a puppy. Or enjoy a boozy popsicle just because I happen to have an abundance of tequila and strawberries.

So let’s get this summer season kicked off right now with some Strawberry Key Lime Margarita Ice Pops! We combined some strawberries, key limes, Greek yogurt, and of course, tequila and poured it all into an ice pop mold for a tangy, boozy, tasty, treat to beat the summer heat. Not that we’ve had much of that around the Carolinas lately, but it’s on the way. Trust me.

Not only are we having some delicious boozy frozen treats on this fine Wednesday morning, I’ve got a bonus for you! The Memorial Day holiday is upon us and that means the unofficial start of summer is next week, so it’s officially barbecue season ’round these parts! In celebration, I’ve teamed up with several fellow bloggers to bring you 50+ recipe ideas for a smashing summer shindig. See all the recipes for our Great Blogger BBQ below!

Appetizers

Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate

Cocktails and Drinks

Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace

Strawberry Key Lime Margarita Greek Yogurt Ice Pops

Ingredients

1/2 pint fresh strawberries hulled and
2 key limes juice and zest, plus one sliced thin to add to ice pop mold, optional
1/4 cup tequila
2 cups plain Greek yogurt
1/4 - 1/3 cup sugar according to taste and how sweet your strawberries are

Instructions

Combine all ingredients in a food processor and blend until combined
Pour into ice pop molds according to manufacturer's instructions (mine made 10)
I added a slice of key lime to each ice pop mold, but this is totally optional
Freeze overnight
Transfer frozen ice pops in mold to a bowl of 1 inch hot water for a few seconds to loosen up the pops for easy removal

Update: I updated the recipe to include sugar which was accidentally omitted.

Mother’s Day Recipe Roundup

May 5, 2016 by rachelle 15 Comments

Mother’s Day Recipe Roundup

It’s Mother’s Day this weekend. I don’t know about y’all, but it kind of surprised me. If you’re in the same boat as me, I’ve got your back with anything and everything that can please Mom this weekend! Let’s do this!

First and Most Important – COCKTAILS!

Preserved Lemon Martini with Spicy Olives – Tasty Ever After (recipe and photo credit)

Strawberry Lime Frozen Margaritas – Beer Girl Cooks

White Chocolate Covered Strawberry Boozy Milkshake – No Spoon Necessary (recipe and photo credit)

Butterscotch Martini with Bailey’s Irish Whipped Cream – Beer Girl Cooks

Jalapeno Margarita – Spiced Blog (recipe and photo credit)

Patio Passion Martini – Beer Girl Cooks

Creme Brulee Stout Ice Cream Float – Beer Girl Cooks

Now that we’ve had sufficient amount of booze to get us started, it’s time for breakfast and brunch recipes!

BREAKFAST AND BRUNCH RECIPES

Candied Ginger and Rhubarb Crumb Coffee Cake – No Spoon Necessary (recipe and photo credit)

Strawberry Banana Muffins – Pumpkin ‘n Spice

Banana Nutella Stuffed Cardamom Maple Toast – My Garlic Ginger Kitchen

Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise – Beer Girl Cooks

Goat Cheese Brie Souffle – Tasty Ever After (recipe and photo credit)

Spinach and Tomato Breakfast Flatbread – Hungry Healthy Happy (recipe and photo credit)

Breakfast Casserole – Beer Girl Cooks

Strawberry Chia Jam Recipe – Show Me The Yummy (recipe and photo credit)

DOUGHNUTS V. DONUTS

Let’s be real. No matter how you spell the word, the masterpiece deserves its own category.

Key Lime Pie Donuts – The Beach House Kitchen (recipe and photo credit)

Baked Vegan Chocolate Peanut Butter Donuts – Veganosity (recipe and photo credit)

Brown Sugar and Pecan Baked Cake Donuts with Bourbon Maple Glaze – No Spoon Necessary (recipe and photo credit)

Baked Lemon Doughnuts – Spiced Blog (recipe and photo credit)

Cara Cara Orange and White Chocolate Glazed Baked Doughnuts – Beer Girl Cooks

How about some lunch ideas?

Beet Salad with Goat Cheese, Apricots, and Pistachios – Tasty Ever After (recipe and photo credit)

Mediterranean Cucumber Salad – The Beach House Kitchen

Southwestern Orzo Salad – Family Food On The Table

Cesar Salad with Grilled Asparagus and Quail Eggs – Cooking LSL

Cranberry Pecan Chicken Salad – Beyond The Chicken Coop

Baja Shrimp Ceviche Tostadas – No Spoon Necessary (recipe and photo credit)

Southside Weiss with Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Beer Girl Cooks

Salmon Burger with a Creamy Lime and Basil Sauce – Hungry Healthy Happy (recipe and photo credit)

Lamb Burger with Tzatziki Sauce – Beer Girl Cooks

Going fancy pants and need some dinner ideas?

DINNER RECIPES

Garganelli alla Vodka – Ciao Chow Bambaina (recipe and photo credit)

Tender Beef Kebobs with Tangy Barbaque Sauce – Cooking LSL

Thai Yellow Curry Turkey Meatballs – Fashionable Foods

Grilled Coconut Lime Shrimp – Spiced Blog (recipe and photo credit)

Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce – Beer Girl Cooks

And finally. We started with booze and we’ll finish with some awesome desserts.

DESSERTS RECIPES!

Spumoni Cake – Beer Girl Cooks

Vegan Lime Tarts with Meringue – Veganosity (recipe and photo credit)

Banana Sheet Cake – Cook With Manali

No-Bake Strawberry Cheesecake Mousse – Baked By An Introvert

Blackberry Ginger Cupcakes – Just About Baked

Mixed Berry Pavlova with Blueberry Sauce – Beer Girl Cooks

Vegan No-Bake Biscoff Tartletts – Whisk and Shout (recipe and photo credit)

I wish all of you a Happy Mother’s Day. Whether you have little people, if you’re empty nesters, have grands, a bun in the oven, have a mom, or your a mom to a fur baby, I truly wish you a wonderful day of food, family, and of course, booze. Cheers!

holiday

Chocolate Mint Stout Crinkle Cookie

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Instructions

Recipe Notes

Creme Brulee Stout Mascarpone Stuffed Donuts

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For the Donuts

For the Filling

Instructions

For the Donuts

For the Filling

Bourbon Barrel Stout Sugar Cookies with Bourbon Barrel Smoked Sugar

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Instructions

White Hot Chocolate with Bourbon Barrel Stout Marshmallows

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For the Marshmallows

For the White Hot Chocolate

Instructions

For the Marshmallows

For the White Hot Chocolate

Christmas Ale Caramels

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Sweet Potato Ale Shortbread

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Instructions

Vanilla Stout Pecan Pie

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For the Crust

For the Pie

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For the Crust

For the Pie

Appetizers

Cocktails and Drinks

Entrées

Side Dishes

Desserts

Strawberry Key Lime Margarita Greek Yogurt Ice Pops

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