Ok, so I know I said that last week I made the Best Beer Bread, and I still stick to that claim. However, the other day, I tried again, with a different beer this time – something just a little more dessert-like. What was the beer, you might ask? Why, it was Creme Brulee Stout, by Southern Tier Brewing Co.
a sweet, sweet beer.
The only problem here, was that the recipe as you may remember, calls for 12 oz of beer, and this bottle was, alas, 16 oz. Oh darn. The only solution was to drink the remaining 4 oz. Oh the perils of being a baker. ;)
more beer than bread.
Well, needless to say, the beer was delicious, and I was even more excited now to see how the bread would turn out! It smelled amazing, and it appeared to have been baked to perfection. Now, the hard part – waiting for it to cool, so I could try it.
Finally, the cooling hour had come. It was time. Time to slice. Time to taste. Time to judge and be judged.
worth waiting for.
Well, it was definitely worth the wait. It’s hard to say at this point which beer bread was the actual best – I think it all comes down to personal preference. This one was a little sweeter, which, anyone who knows me would know that sweeter is my bag. Not everyone digs on sweeter though, so let’s just call it a draw. This one shall be bestowed with the title of Best Sweet Bread Bread. If you’d like to try is, use the same Beer Bread Recipe as previously posted, but use the Creme Brulee Stout. Remember to only use 12 oz – and to drink the rest. Never let great beer go to waste.
No, I didn’t make a Super Bowl themed dessert. The marketer in me was angry at the rest of me for not taking advantage of this timely social event and making something football-related. The rest of me justified it by saying… “meh.” The Super Bowl just ain’t my scene. Maybe if the Eagles were playing, I’d pay it some attention, but, full disclosure here, I tuned in to watch Madonna, and then went into the kitchen and started baking another un-football-related treat. And now I shall share said treat with you.
For some reason, it seemed like everywhere I went this week, I wound up in a conversation about coffee. A new flavor to try, where to get the best cup, here’s a coffee cheesecake, someone loves coffee ice cream, etc. So, with coffee already on my mind, I figured why not get it on yours, too. What I love most about this recipe, is that it can be made with any type of coffee you desire. I’m a huge fan of the flavored varieties, so I opted for a Creme Brulee coffee. However there are no rules here. Dowhatchalike. :)
Chocolate Coffee Cupcakes.
What you’ll need:
1 3/4 cups sugar
2 cups flour
3/4 cups cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup heavy cream
1/2 cup strongly brewed and cooled coffee
1/2 cup canola oil
2 tsp vanilla
What you’ll do:
Preheat oven to 350. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. In a separate bowl, beat the eggs until blended. Add cream, coffee, oil, and vanilla. Slowly fold the dry mixture into the wet mixture until well incorporated. Grease or line muffin tins, and fill evenly with batter. Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 18-24 cupcakes.
Vanilla Coffee Frosting.
What you’ll need:
1 cup shortening
2 ½ tablespoons strongly brewed and cooled coffee
1 teaspoon vanilla extract
4 cups confectioners sugar
What you’ll do:
Cream together shortening, coffee, and vanilla. Add confectioners sugar, one cup at a time, mixing well after each.
Sprinkle with dark chocolate shavings. Enjoy with your morning….coffee.