Guinness Chocolate Cake

2 Comments

Well, I’ve made Guinness cupcakes and brownies so it only stands to reason that I would eventually make a Guinness cake.

This cake is very moist and delicious.  After a day or two, it tastes even better.   For the frosting, the directions said to make it look like the head of a glass of Guinness but I am not thrilled with all that drippy frosting so I just frosted the top with no dripping on the sides.

Guinness Chocolate Cake

Guinness Chocolate Cake

12 oz Guinness Extra Stout
1 stick plus 2 tbsp butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tbsp vanilla
2 cup flour
2 1/2 tsp baking soda

Frosting

8 oz cream cheese, softened
1 1/4 cup confectioner’s sugar
1/2 cup heavy cream

Preheat oven to 350º. Line the bottom of a 9 inch springform pan with parchment paper, then butter the parchment and the sides of the pan.

Pour the Guinness into a saucepan and add the butter by the tablespoonful and heat until the butter is melted. Whisk in the cocoa and sugar and set aside.

Beat the sour cream with the eggs and vanilla in a large mixing bowl. Pour the Guinness mixture into the sour cream mixture and whisk in the flour and baking soda.

Pour the batter into the prepared ban. Bake for 45 minutes to 1 hour. Mine took 1 hour exactly.

Let cool completely on a cooling rack. When completely cool, remove from pan and set on a cake stand. I put the cake stand on top of the cake and flipped it right side up so that the bottom of the cake became the top and I was able to remove the bottom of the springform pan and the parchment paper. The bottom is also smoother and flatter to frost.

Frost the top of the cake so that it looks like a head of a glass of beer.

Makes 10-12 servings.

Frosting

Lightly whip the cream cheese until smooth with a mixer. Sift in the sugar and beat together. When smooth, beat in the heavy cream. Frost top of cake using all the icing.

Adapted from Paws-itively Good Chow

Happy Cooking!

My signature

Beef and Guinness Stew

5 Comments

I am 100% Irish and St. Patrick’s Day doesn’t really get me all excited.   My biggest pet peeve is that just because someone turns something green with food coloring doesn’t make it Irish and where did mint come from?  We never had green food unless it was naturally green like cabbage and mint was not even on the radar.  I understand getting into the spirit of the holiday but it just makes me twitch.  And no, I don’t like corned beef unless it’s in a reuben with a ton of sauerkraut.

Regardless of that, I DO like cooking with Guinness.  This recipe is similar to Irish Beer Stew which I posted in 2010 but this recipe is easier and tastes richer.  The beer really gives food a great flavor and goes so well with beef.   I added the button mushrooms just because I like them so you can leave them out if you aren’t a fan.  I like it with noodles and Mr. Meat Eater likes rice so I make both but serving with potatoes would be more authentic.  I’ve never been a big fan of stew but this is good and flavorful and perfect for your St. Patrick’s Day dinner or any time of year.  Serving it with Irish Soda Bread would be the icing on the cake.

Beef and Guinness

2 lbs lean beef stew meat
2 tbsps vegetable oil
2 tbps flour
1 pinch salt
black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
8 oz button mushrooms, cleaned, optional
2 cloves garlic, minced
2 tbps tomato paste
1 1/2 cups Guinness beer
2 cups chopped carrots
1 sprig fresh thyme
chopped fresh parsley for garnish, if desired

Mix together the flour, salt, pepper, and cayenne together. Dredge beef in flour mixture.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Add the onions, mushrooms, and garlic.

Stir tomato paste in a small bit of water and stir to combine. Pour into the pan and stir to blend. Reduce heat to medium, cover, cook for 5 minutes.

Pour in half the beer and as it begins to boil, scrape up the bits off the bottom of the pan. Pour in the rest of the beer and add the carrots and thyme.

Cover, reduce heat and simmer for 2 to 3 hours, stirring every now and then.

Taste and adjust seasoning before serving. Garnish with parsley if desired.

Makes 6 servings

Happy Cooking!

Chili That Even This Chili Hater Loves!!

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It’s true ~ I hate chili.  Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it.  It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!

The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor.  I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.

You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.

I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.

Chili That Even a Chili Hater Will Love

VIEW PRINTABLE RECIPE HERE!

2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired

Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.

Reduce heat and simmer 3 hours or until thickened.

Garnish with sour cream and cheese if desired.

Happy Cooking!

Guinness Cupcakes

11 Comments

All I can say is WOW!!!  These are fabulous!  I know lots of people think you can’t make a cakey dessert with beer (or bourbon) and chocolate but really it adds such a depth of flavor to the baked good.

I had some trouble with the frosting so the next time I make this I will just bake a regular buttercream frosting and  use the reduced Guinness for some of the liquid.  I also did not use the vanilla bean ~ $11.99 for ONE bean and that’s just not happening so I added a bit more vanilla.   And I am a lousy frosterer!

@JanetRudolph tweeted this recipe last week and it comes from her blog ~ Dying for Chocolate Her blog is just chock full of chocolate ~ YUM!

Give these a try and see what you think!

I want to blog chocolate all week in time for Valentine’s day but I am getting a cold so if you don’t see me for a day or two, that’s why!

Guinness Cupcakes

1 cup Guinness extra stout
12 tbsps butter
3/4 cup unsweetened chocolate chunks (I broke up 1 Ghiradelli unsweetened chocolate baking bar)
2 cups sugar
2 cups flour
1/2 tbsp baking soda
3/4 tsp salt
2 eggs
3/4 cup sour cream

Preheat oven to 350º.

Place the stout and butter in a saucepan and bring to a simmer ~ do not boil ~ over medium-low heat.

Add chocolate chunks to hot stout/butter mixture and whisk until the chocolate melts. Take the pan off the heat and let the mixture cool.

Add the sugar to the chocolate mixture and stir to combine well.

In a bowl, sift the flour, baking soda and salt together.

Using a mixer with a whisk attachment throughout, combine the eggs and sour cream. Add the stout/chocolate mixture to the egg/sour cream mixture mixture and combine until well mixed.

Slowly add the flour mixture to the egg/chocolate mixture in thirds, scraping the sides of the bowl as you go along.

Place cupcake liners in pans and fill to about 2/3 full.

Bake at 350º for about 18-24 minutes or until a toothpick stuck in the middle comes out clean. Mine took 18 minutes.

Cool on wire rack before frosting.

Frosting

1 cup butter, room temp
2 1/2 cups sifted confectioner’s sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 tbsp vanilla extract
1 cup Guinness extra stout

In a small saucepan, simmer Guinness on low heat for about 10-15 minutes. Stout will reduce and become somewhat syrupy. Be careful that it doesn’t burn. Let cool.

Using a mixer, cream the butter for one minute. Slowly add the powdered sugar in thirds, alternating with some of the milk each time. Mix until creamy.

Add scraped vanilla bean and extract.

Slowly add reduce Guinness a bit at a time. Taste until you get to your desired flavor. I used a couple of tbsps so you may not use all the reduction.

Place in a piping bag with a large start tip and frost or just frost with a knife if you prefer.

Makes 24 cupcakes.

Happy Cooking!