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Christmas Ale Cinnamon Rolls

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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.

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 .

 

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.

 

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 .

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.

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 .

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.

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 .

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.

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 .

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 Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .
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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

  1. Combine beer, milk, butter, sugar, and salt in a sauce pan and warm over low heat
  2. Remove milk mixture from heat, add yeast, and set aside for 10 minutes
  3. Add 2 cups of the flour to the bowl of a stand mixer fitted with a dough hook
  4. Add milk mixture and eggs and turn mixer on low
  5. Gradually add the rest of the flour and let the mixer knead it for another 8 - 10 minutes, until somewhat smooth and elastic
  6. Turn out into a lightly floured surface and shape into a ball
  7. 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
  8. Punch dough down and divide in half, set aside and let rest for 10 - 15 minutes
  9. Roll one of the halves into a (approximate) 15 x 8 rectangle
  10. Brush 1/2 of the melted butter over the entire rectangle
  11. Combine sugar and cinnamon and sprinkle half over entire rectangle
  12. Roll up fairly tightly from the long side and turn so seam is on the bottom
  13. With a sharp knife or a piece of string slice into 15 equally sized pieces
  14. Transfer to buttered 9 in cake pan
  15. Repeat with other half of dough, butter, and cinnamon sugar
  16. Cover pans and let rise in a warm place for 30 - 45 minutes or until double in size
  17. While rolls are rising, preheat oven to 375
  18. Bake 20 - 25 minutes
  19. Combine powdered sugar and milk to make a glaze and pour over cinnamon rolls
  20. Serve warm or at room temperature

NOTES:

  1. 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.
  2. 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 .

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 Cinnamon Rolls

Christmas Ale Cinnamon Rolls

Chocolate and Candy Cane Homemade Marshmallows

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Well, hello there December and all things holidays!  It’s the most wonderful time of the year!!!!

 

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Is it just me or is December probably the most fun and exciting month of the whole year?

 

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The change from November to December is so dramatic.  It’s as if fall has ended on Thanksgiving and winter starts December 1st.  Even though this is the gateway to winter, we can embrace and celebrate December because there  are cookies and candy and hot chocolate and marshmallows and awesome lights and decorations and presents …..

 

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You get the picture.

 

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FULL DISCLOSURE: I do not eat marshmallows.  I have a weird aversion to all things sticky.  It’s a texture issue.  I do love how they look, my family and other peeps dig them, and they’re fun to make, so here we are.

 

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And yes.  I have a pink Kitchenaid.  Don’t judge me.  Also, I’m bringing sexy back with my reflection in the bowl wearing pink pajama pants and a green t-shirt while taking this photo.

 

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Chris is one lucky guy.

 

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Seriously, have you ever made marshmallows?  It’s super easy and totally fun!  I made some last year for Christmas gifts and they were loved by all.

 

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You can keep it simple and just cut them into squares or use a cookie cutter and make them into fun shapes.

 

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Then, of course, you can (and probably should!) coat them in some chocolate.  I used Wilton because I happened to see CANDY CANE MELTS at the grocery.  Whaaaat???!?!?!

 

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This is totally not a sponsored post, I just got excited about the candy cane option I haven’t seen anywhere else.

 

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You can (and probably should!) do some chocolate ones too.  And then toss on some festive decorations! Because why wouldn’t you?

 

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Then maybe drop one in some hot chocolate because that’s always a great idea!

 

Happy Holiday Season!

 

 

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Chocolate and Candy Cane Homemade Marshmallows

Ingredients

For the Marshmallows

  • 1/2 cup cold water
  • 3 packages unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla bean paste
  • powdered sugar for coating pan and cutting board

For the Toppings

  • 4 ounces candy cane Wilton melts
  • 4 ounces light cocoa Wilton melts
  • Cookie sprinkles
  • Shortening to thin chocolate if needed

Instructions

  1. Combine water and gelatin in the bowl of a stand mixer and set aside
  2. Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup water in a small sauce pan
  3. Cook over medium heat until sugar dissolves
  4. Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
  5. Lock mixer bowl with gelatin and water into the stand mixer, attache whisk, and turn on low
  6. Slowly stream syrup mixture into gelatin with mixer continuing on low
  7. Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
  8. Add vanilla bean paste, whisk another 30 seconds or so
  9. Dust a casserole dish with powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
  10. Turn marshmallow square onto a powdered sugar cutting board
  11. Use a cookie cutter of desired shape to cut out marshmallows
  12. Melt each chocolate and candy candy chocolates according to package directions
  13. Dip marshmallows into melted chocolate for the desired amount, sprinkle with cookie decorations, transfer to cutting board, refrigerate overnight
  14. If desired, insert a skewer to have a marshmallow on a stick

Marshmallow recipe from Ina Garten

Note: I used Wilton melts and the directions on the packaging.  If you use this or something else and the result is too thick, thin it out with some vegetable shortening.  I just added a teaspoon at the end and microwaved it on 50% for 30 seconds.

Homemade Butterscotch Pudding

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

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

 

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

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

 

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Homemade Butterscotch Pudding

Ingredients

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

Instructions

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

 

Adapted from The Kitchn

White Chocolate Pudding

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Just about every single day over here is like an episode from I Love Lucy.  I always have a lot of ‘splainin to do.

 

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I blew up the garbage disposal, y’all.

 

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And not for the first time.  Oops! I’m pretty sure we all know by now that I’m one hot mess.  I totally admit it. (Isn’t Chris a lucky fella?)  But is there some reason I should have known NOT to put flour, potato peels, carrot peels, onions or celery in the garbage disposal?  Yep.  Me either.  Here is your public service announcement: Do not put any of these things in the garbage disposal.  And for the love of all that’s holy, DO NOT put them in there all at the same time.

 

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Consider yourself warned.  It was ugly.  I knew I was in trouble when the water started coming the wrong direction, but I’m here to tell you things went south fast.  I’m 100% confident that continuing to run the garbage disposal was a good idea at the time.  I just wanted everything to go the direction it was supposed to.

 

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It didn’t.  My garbage disposal revolted in a vomit explosion of carrot and potato peels, onions, flour, and water like a teenage girl at the after-prom party or an unfortunate night in a frat house.  Not that I have any personal experience with that.

 

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With garbage disposal puke dripping from the ceiling and my hair, I cried for help.  Needless to say – Dad was mad.  Apparently, I created a perfect storm by putting all things bad down the disposal at the same time (I’d made a pot roast) and it said oh hell to the no and that was it.  It took two days of Chris plunging, snaking, liquid plummering to finally clear it out and I’m sure y’all will be relieved to know that it’s totally fixed.   I also now have a list of things that can never meet the disposal again.

 

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I had to make him some white chocolate pudding to make up for my transgressions.  Although, I totally can’t help going into a fit of giggles when I remember how Chris was plunging, snaking, and liquid plummering and the disposal belched and hurled some potato-carrot-flour-onion business into the air. Some landed on his head and oh my….

LUCY!

 

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White Chocolate Pudding

Ingredients

  • 3 tablespoons cornstarch
  • 1/4 tablespoon salt
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 1/2 cups whole milk
  • 1/2 sugar
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 6 ounces white chocolate chips
  • whipped cream and berries for garnish

Instructions

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

Adapted very slightly from The Kitchn

Note:  You can pass the pudding through a fine mesh sieve prior to chilling to catch any pieces of cooked egg if that happened during the tempering process.