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whipped cream

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.

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.

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

There isn’t any obvious evidence of shenanigans anyway.

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

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.

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

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.

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

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

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

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.

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

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

Pineapple Ale Cherry Mini Tarts Recipe
Print

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

  1. Preheat oven to 400
  2. 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
  3. 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
  4. Cool on a wire rack

For the Pastry Cream

  1. Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
  2. Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
  3. Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
  4. 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
  5. Pour all the egg/milk mixture back into the pot
  6. Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
  7. Remove from heat
  8. 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
  9. 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
  10. Chill completely in the refrigerator

For the Cherries

  1. Add cherries, beer, and corn starch to a sauce pan and stir to combine
  2. 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
  3. Remove from heat and cool

For the Whipped Cream

  1. Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
  2. Fit bowl and whisk to the mixer
  3. Add heavy cream, sugar, and vanilla bean paste to the bowl
  4. Turn mixer on low to avoid splashing and increase speed to medium high
  5. 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

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

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

Pineapple Ale Cherry Mini Tarts Recipe

Filed Under: Sweets Tagged With: ale, beer, cherries, cherry, dessert, mini, pastry cream, Pineapple, pineapple ale, pineapple mini cherry tarts, recipe, tarts, whipped cream

Mixed Berry Pavlova with Blueberry Sauce

April 21, 2016 by rachelle 18 Comments

Mixed Berry Pavlova with Blueberry Sauce

 

Mixed Berry Pavlova with Blueberry Sauce

 

Hi friends!  I know I always say this, but holy cow I’m ready for the weekend!  Woot!  I’ve had a week of first world problems over here.

 

Mixed Berry Pavlova with Blueberry Sauce

 

My website broke over the weekend and I handled that like a two year old throwing tantrums and ended up in the fetal position under my desk sucking my thumb.

 

Mixed Berry Pavlova with Blueberry Sauce

 

There was much nail biting and teeth gnashing to go along with the hysterics.

 

Mixed Berry Pavlova with Blueberry Sauce

 

Chris was impressed.

 

Mixed Berry Pavlova with Blueberry Sauce

 

I mean, really.  Who wouldn’t be?

 

Mixed Berry Pavlova with Blueberry Sauce

 

 

So we got that problem fixed and went to the garden center.  We got almost all of our spring plants and brought them home and planted them in our garden Sunday morning.  That was fun and inspiring.

 

Mixed Berry Pavlova with Blueberry Sauce

 

But seriously, when your website breaks all bets are off!  The rest of Sunday was spent day drinking getting manicures and pedicures with Lisa and friends.  Then dinner out and more booze a lovely dinner of crab legs.

 

Mixed Berry Pavlova with Blueberry Sauce

 

All was well with the world.

 

Mixed Berry Pavlova with Blueberry Sauce

 

Until the dishwasher broke.  I KNOW!  One of the worst first world problems ever!

 

Mixed Berry Pavlova with Blueberry Sauce

 

I’m fairly certain my food blogger friends out there totally get the magnitude of this event.

 

Mixed Berry Pavlova with Blueberry Sauce

 

Or any of my friends who made dinner.  EVER!

 

Mixed Berry Pavlova with Blueberry Sauce

 

So, then exercise gets your endorphins or some other kind of happy business going, right?  It’s supposed to put you in a good mood, right?

 

Mixed Berry Pavlova with Blueberry Sauce

 

Ummmm, could someone please inform the hundreds of creepy inch worms dangling from spider web things in the trees  that I do not like them attacking me while running to get said mood elevated.  It really just freaks me out and is a total buzzkill.

 

Mixed Berry Pavlova with Blueberry Sauce

 

So that was the excitement of my week.  I do not know what in tarnation I have done to deserve this onslaught of broken things and creepy worms, but I certainly hope to improve my karma for next week!

 

Mixed Berry Pavlova with Blueberry Sauce

 

At least it’s spring and that means renewal and hope.  And berries!  Since I don’t have an abundance of luck this week, at least I have an abundance of berries!  Fruit to the rescue!

 

Mixed Berry Pavlova with Blueberry Sauce

 

And meringue!  I have to be honest and keep things real here.  I never thought I liked meringue.  I’m not really sure of the reason.  Maybe because it looks like marshmallow and I don’t love that.  I was totally wrong.  This stuff is delicious.

 

Mixed Berry Pavlova with Blueberry Sauce

 

I was watching Ina on the Food Network make something like this and had a complete compulsion to take my abundance of berries and make this happen.  I’m so glad I did.

 

Mixed Berry Pavlova with Blueberry Sauce

 

I leave you to your upcoming weekend plans with an opportunity to enter to win a $300 Amazon gift card.  This giveaway is open to everyone 18 years or older who is a resident of the United States, Canada, or the United Kingdom.  It’s running until April 28.  Scroll down for your chance to win! Good Luck!!!!

P.S. I hope you have no broken appliances or attacks of the creepy inch worms!

 

Mixed Berry Pavlova with Blueberry Sauce
Print

Mixed Berry Pavlova with Blueberry Sauce

Ingredients

For the Pavlova

  • 4 large egg whites at room temperature
  • pinch of sea salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1 tablespoon vanilla bean paste
  • 1 cup strawberries hulled and sliced
  • 1 cup blueberries
  • 1 1/2 cup blackberries

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon sugar

For the Blueberry Sauce

  • 1 cup blueberries
  • 2 tablespoons water
  • 2 tablespoons sugar

Instructions

  1. Heat oven to 180
  2. Draw a 9 inch circle on parchment paper using a plate as a guide, flip the parchment over to avoid transferring pencil to the meringue
  3. Add egg whites and salt to the bowl of a stand mixer fitted with the whisk attachment
  4. Beat the egg whites and salt on high for about a minute or until firm
  5. Slowly add the sugar and continue beating on high for another couple of minutes or until you see stiff shiny peaks
  6. Sift cornstarch into egg whites, add vanilla bean paste and vinegar and fold into egg whites
  7. Turn meringue out onto the parchment paper circle and smooth to edges of the circle and make even thickness as possible
  8. Bake 1 1/2 hours
  9. Turn off oven and allow to cool for another hour or so with the door closed
  10. Invert meringue onto a plate or cake stand

For the Whipped Cream

  1. Chill whisk and bowl of stand mixer in freeze for 20-30 minutes
  2. Make sure the cream is chilled, add to bowl of stand mixer with vanilla bean paste and sugar, attach whisk and whip until soft peaks form - about 3 minutes

For the Blueberry Sauce

  1. Add blueberries, sugar, water to a small sauce pan, bring to a boil and simmer until thickens
  2. Set aside to cool
  3. Transfer to food processor or blender and puree until smooth

Assembly

  1. Spread whipped cream over the top center of the meringue leaving a 1 inch boarder around the edges
  2. Set blackberries around the edges and fill the middle with remaining blackberries, strawberries, and blueberries
  3. Top with blueberry sauce

Adapted from Ina

Avocado
Pesto:http://avocadopesto.com/2016/04/18/curried-quinoa-pumpkin-vegan-collard-wraps-gf-giveaway/

Two Sisters
Kitchens:http://twosisterskitchens.com/amazon-giveaway-chocolate-chunk-oatmeal-cookies/

Jeannie’s Tried and True Recipes:
http://www.jeanniestriedandtruerecipes.com/dark-chocolate-raspberry-banana-bread-and-amazon-giveaway/

The Beach House Kitchen:
https://thebeachhousekitchen.com/2016/04/18/vegetable-curry/

No Spoon Necessary:
http://www.nospoonnecessary.com/one-skillet-cumin-lime-chicken-and-rice-with-avocado-pineapple-salsa/

Seasonal Cravings:
http://www.seasonalcravings.com/gluten-free-chocolate-doughnuts/

Jar Of Lemons: http://www.jaroflemons.com/jerk-chicken-tacos/

Turnip The oven: http://turniptheoven.com/ginger-pineapple-lassi/

Ciao Chow Bambina:
http://www.ciaochowbambina.com/roasted-parmesan-asparagus-with-italian-herb-crispy-fried-eggs/

Beer Girl Cooks:
https://beergirlcooks.com/cara-cara-orange-white-chocolate-glazed-doughnuts/

Family Food on the Table:
http://www.familyfoodonthetable.com/healthy-taco-turkey-potato-skillet/

Kims Cravings:
http://www.kimscravings.com/2016/04/chipotle-awesome-sauce/

Seduction Meals:

http://seductionmeals.com/2016/04/wild-cod-with-thai-vegetables-and-coconut-curry-sauce-and-a-300-giveaway/

 

 

Mixed Berry Pavlova with Blueberry Sauce

Filed Under: Archives Tagged With: berries, blackberries, blueberries, dessert, meringue, pavlova, strawberries, whipped cream

Peanut Butter Pie

December 24, 2015 by rachelle 13 Comments

 

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It’s Christmas eve, friends!  I know everyone has a lot going on with family, wrapping presents, sleigh bells, and getting ready for Santa, but I wanted to wish you all a Merry Christmas with one last very easy holiday dessert that’s a family favorite!

 

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This is my hijacked version of Aunt Mary’s Peanut Butter Pie.

 

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Yeah.  Totally guilty.  Cool Whip and Hershey’s syrup.  Don’t judge me.

 

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I told you it’s easy.  No joke.  I hijacked Aunt Mary’s recipe by doubling it and making it with a chocolate graham crust in a spring form pan, but you can totally half everything and throw it into a prepared regular pie crust.

 

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So if you need a quick, easy, and last minute dessert to bring to your Christmas festivities, I got your back.  DO IT, YO!  Or DO IT!  HO HO HO!

 

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This is what was left after my family got their hands on it.

Merry Christmas, y’all!

 

Print

Peanut Butter Pie

Ingredients

  • 2 cups graham crumbs
  • 1 stick butter melted
  • 2 tablespoons sugar
  • 3 tablespoons cocoa powder
  • 1 8 ounce block cream cheese softened
  • 2 cups confectioner sugar
  • 1 cup peanut butter - crunchy or smooth according to preference
  • 1 16 ounce container whipped toppinig
  • chocolate syrup

Instructions

  1. Combine graham crumbs, butter, sugar, and cocoa powder in a large bowl
  2. Press into bottom and up sides of a spring form pan
  3. Beat cream cheese until soft and fluffy
  4. Blend in sugar and peanut butter and beat until smooth
  5. Fold in 3/4 of the whipped topping
  6. Pour into prepared spring form pan
  7. Swirl chocolate syrup on top
  8. Cover pie with remaining whipped topping
  9. Refrigerate

 

Filed Under: Archives Tagged With: cake, chocolate, graham, holiday, peanut butter, peanut butter pie, pie, whipped cream

Pumpkin Cheesecake, Bourbon Whipped Cream + GIVEAWAY

November 11, 2015 by rachelle 66 Comments

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It’s November and the sun has been missing from the south for almost 2 weeks, so we’re just moving on and celebrating the Thanksgiving countdown with a vengence.  We’ve been talking about sides and vegetables and I love them all, but I’m in need of some sunshine and sugar because this time change early darkness business and the constant gloomy doomy rain is an absolute buzzkill.

To be fair, the sun did come out for a bit yesterday.  I felt like a vampire coming out of my cave when the bright light hit my face.  I cowered, cringed, and covered my eyes.  I couldn’t find my sunglasses because it had been so long they ended up in the dark scary place in the bottom of my bag with stale gum and used tissues. Don’t judge me.

 

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So I made you a cheesecake!  A pumpkin one with a bourbon boozy whipped cream and just for kicks and giggles I made a ginger snap crust!  Whaaat?  And this pumpkin cheesecake is not for the faint of heart – it’s like 6 inches tall.  Ok, that may be an exaggeration and it might be closer to 3.74 inches. Either way, it’s a hot mess over the top ginormous pumpkin cheesecake totally appropriate for a holiday party.  DO IT!

 

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And it would hardly be a holiday party without some swag, so a bunch of my blogger buddies and I got together to bring you this giveaway.  Dudes!  It’s a $650 AMAZON GIFT CARD!   Booyah!  Think of all the awesome stuff you can get at Amazon with $650!

 

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We like to have fun on this here website, but on a serious note I’d like to add a reminder that today is Veteran’s Day.  Thank and be thankful for your service members.  And since this is an Amazon giveaway, I’ll let you know in case you didn’t, that if you go in through Smile.Amazon.com, you can choose a charity and Amazon will contribute a portion of the proceeds from your sale to the charity you choose.  Mine is the Wounded Warrior Project.

 

Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping!  The giveaway runs for two weeks and ends on November 25 to residents of the US, UK, and Canada. Good luck, y’all! (CLOSED)

 

Amazon Giveaway Square (1)

 

Print

Pumpkin Cheesecake with Ginger Snap Crust and Bourbon Whipped Cream

Ingredients

For the Crust

  • about 1/2 box ginger snap cookies
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce packages cream cheese softened
  • 1 cup packed brown sugar
  • 2/3 cup confectioner's sugar
  • 1/4 cup flour sifted
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste
  • 1 cup pure pumpkin puree
  • 6 eggs at room temperature

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Large roasting pan
  • Large teapot or measuring cup for boiled water

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon bourbon I used Maker's Mark

Instructions

  1. Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
  2. Using a food processor, pulse gingersnaps until they become fairly fine crumbs
  3. Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
  4. Transfer to the spring form pan, using hands press across bottom and up the sides
  5. Set aside
  6. Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
  7. Beat cream cheese on low until fluffy, 2-3 minutes
  8. Combine brown sugar and confectioner's sugar in a bowl, sift in flour
  9. With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
  10. Add vanilla bean paste and pumpkin, scrape down sides if necessary
  11. Add eggs, one at a time, making sure each is incorporated before adding the next
  12. Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
  13. Preheat oven to 350
  14. Put the prepared spring form in the large roasting pan
  15. Transfer batter to the prepared spring form pan
  16. Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
  17. Put the pan on the oven rack
  18. Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
  19. Bake at 350 for 45 minutes
  20. Reduce heat to 325 and bake an additional 60 minutes
  21. Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
  22. Remove from oven and cool completely
  23. Refrigerate overnight

For the Whipped Cream

  1. Chill metal bowl and whisk of stand mixer in freezer for 20-30 minutes
  2. Combine cream, sugar, and bourbon in the bowl and attach whisk to stand mixer
  3. Start on low so you don't splash, whip and increase to medium until soft peaks form

 

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My California Roots

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A Season on the Mountain

I Knead to Eat

Majorly Delicious 

My Tea Cake

Frugal Nutrition

Jeannie’s Tried and True Recipes

 

 

 

Filed Under: Archives Tagged With: bourbon, cake, cheesecake, cream, cream cheese, desserts, ginger, ginger snap, holiday, pie, pumpkin, pumpkin cheesecake, whipped cream

Blueberry Mousse Shooters

August 24, 2015 by rachelle 56 Comments

Blueberry Mousse

 

Dontcha just love purple?  And blueberries?  Gah and mouse?

 

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I actually made these about 2 weeks ago when Lisa came over to brew some beer.  Yes.  We FINALLY  found some time to brew some dang beer!  Thank goodness, because our kegerator is sadly and embarrassingly empty, but for one lonely little bit of cider.

 

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Let me tell you that it was pretty stinking hot.  For some reason I thought it was a brilliant idea to make a brisket stew.  There’s nothing like a hot bowl of heavy, meaty, stew on a lovely 100 degree super humid Charlotte afternoon after you have been standing outside over a hot brew kettle on a propane burner.

 

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Don’t be judging me.  I’m very proud of that run on sentence.

 

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At least I had the good sense to make some blueberry mouse shooters for a refreshing finish to a hot (but productive!) day of brewing.  It happens every now and then.

 

Recipe from Food & Wine

Print

Blueberry Mousse

Ingredients

  • 1 cup blueberries plus a hand full extra for garnish
  • 1/2 cup sugar
  • Zest and juice of one lemon
  • 1 teaspoon salt
  • 1 cup sour cream
  • 8 ounce block of cream cheese at room temperature
  • 1 cup heavy cream cold
  • chopped pistachios for garnish optional

Instructions

  1. Chill the bowl and whisk of a stand mixer in the freezer
  2. Combine 1 cup of blueberries, lemon juice and zest, and sugar in a saucepan over medium heat and smash together with the back of a spoon or a potato masher
  3. When mixture reaches a simmer, continue to cook, stirring often, until sort of thick and syrupy
  4. Remove from heat, transfer to the bowl of a food processor, and cool completely
  5. When blueberry mixture is cooled, add the sour cream and cream cheese to the food processor and puree with blueberries until smooth
  6. Add heavy cream to the chilled bowl of a stand mixer, attach whisk, and beat on medium high until soft peaks form.
  7. Fold the whipped cream into the berry mixture until well combined
  8. Transfer the mousse to a zip top bag and cut a small piece of the corner completely off
  9. Pipe mousse into small dessert cups or shooter glasses, cover and chill for at least an hour or overnight
  10. Garnish with blueberries and chopped pistachios, if desired

Note: I ordered a package of small 5.1 ounce plastic disposable shooter type cups from Amazon after Jennifer gave me her July issue of Food & Wine and I saw this recipe.

Filed Under: Archives Tagged With: blueberry, cream, cream cheese, food&wine, mousse, pistachio, whipped cream

Mile High Key Lime Pie

March 16, 2015 by rachelle 27 Comments

There isn’t much more that says spring/summer/warm weather to me than Key Lime Pie.

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I want warm weather to be here so bad that I had to take it to the extreme.  A plain old Key Lime Pie was not going to cut the mustard.  I had to make it epic.

 

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The first time I ever had Key Lime Pie was at the beach on a summer vacation, so it always reminds me of beach and summer.  I’m ready for both.

 

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My uncle gave me this recipe several years ago and it makes two pies.  I decided that two pies were going to collide into one ginormous  beautiful blast of  Key West in my kitchen.

 

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So I say adios to winter.  I open my arms, spin around like Julie Andrews on a mountain top, and say hello to spring. I missed you old friend.

 

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And Old Man Winter?  I moon you, spit in your face, and flip you the bird.

 

Print

Mile High Key Lime Pie

Ingredients

For the crust

  • 2 cups of graham cracker crumbs
  • 3 tablespoons of sugar
  • 1 stick of butter melted

For the pie

  • 3 cans of condensed milk
  • 16 ounces sour cream
  • 1 cup key lime juice I used Aunt Nellie
  • 2/3 cup lemon juice
  • 5 egg yolks
  • 1 teaspoon vanilla bean paste

For the topping

  • 2 cups heavy whipping cream
  • 4 tablespoons sugar
  • 2-3 keylimes

Instructions

  1. Preheat oven to 350
  2. Mix graham crumbs, sugar, and melted butter in a bowl. Press to bottom and sides of a spring form pan.
  3. Add all pie ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until combined
  4. Pour pie mix into prepared pan and bake for 45-50 minutes
  5. Cool completely and refrigerate uncovered at least 4 hours or overnight
  6. Add cream and sugar to the bowl of a stand mixer fitted with whisk attachment
  7. Whip on medium high until stiff peaks appear (6-8 minutes)
  8. Spread over top of pie and top with lime zest

Note: You can make two pies by dividing the batter between two prepared pie pans and reduce the baking time to 20-25 minutes.

Random Fact: I took this pie to a birthday party and my friends hid it to save for themselves, so that’s why there are no pictures of it sliced and the pictures are in a pie/cake carrier 🙂

Random Fact: You can buy pie/cake carriers at the Dollar Tree for (you guessed it) one dollar, so if you take it to a party you don’t have to worry about the return of your plate or carrier.

Filed Under: Archives Tagged With: graham, key lime, pie, whipped cream

Butterscotch Martini with Bailey’s Irish Whipped Cream

February 6, 2015 by rachelle 5 Comments

Happy Friday!

 

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Because it’s Friday.

 

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And I hope Happy Hour comes soon!

 

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I made you a cocktail.

 

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A butterscotch one.  With Bailey’s Irish Whipped Cream! Around here we call it the Dessert Martini.

 

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My friend Shannon gave me this recipe and it will totally blow your dress up!

 

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Cheers to the weekend!

 

Print

Butterscotch Martini with Bailey’s Irish Whipped Cream

Ingredients

For the Butterscotch Martini:

  • 3 oz. Baileys Irish Cream
  • 3 oz. Cake Vodka
  • 3 oz. Butterscotch Schnapps

For the Bailey's Irish Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tbs. sugar
  • 1 Tbs. Bailey's Irish Cream
  • Grated chocolate optional garnish

Instructions

  1. Add cream, sugar and Bailey's to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-low (I used setting #2) until stiff peaks form (about 7-8 minutes). Be careful not to over mix or you will have Bailey's flavored butter!
  2. In a cocktail shaker, add 5-6 large ice cubes, Bailey's, Cake Vodka, and Butterscotch Schnapps. Shake vigorously. Pour into a martini glass and top with Bailey's Irish Whipped Cream and garnish with grated or shaved chocolate, if desired.
  3. Note: this will make one large martini with a generous sidecar or two smaller martinis.

 

Filed Under: Archives Tagged With: baileys, butterscotch, butterscotch martini, cocktail, holiday, martini, whipped cream

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

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