Beer and Onion Pot Roast

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Minnie

That’s my Minnie in the picture!  Everyone asks if she has cataracts and according to the dog ophthalmologist she doesn’t.  What she does have is fat deposits on her eyes because of poor nutrition in her hoarder home.  She can see fine ~ it just looks weird.  One of her many cute quirks.

I do love a good pot roast. Especially with the less than favorable weather we’ve been having lately.  This is a good recipe to serve on St. Patrick’s Day, too.

It’s very easy to put together and so delicious!

Beer adn Onion Pot Roast

Beer and Onion Pot Roast

3 1/2 lb rump roast
2 tbsp dried onion flakes
1 (12 oz) bottle beer (any kind)
garlic salt, to taste
2 onions, sliced
4 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
2 tbsps brown sugar
4 beef bouillon cubes
1 tsp dried parsley

Heat oven to 350º.

Mix the onion flakes and beer in a large ziplock bag. Sprinkle garlic salt over the roast and place the roast in the bag. Smoosh around so the whole roast gets covered. Place in the refrigerator for several hours or overnight.

When ready to cook, brown the roast. Remove the roast to a roasting pan. Saute the onions and garlic in the same pan the roast was browned in. Add the bay leaf, thyme, brown sugar, bouillon, and parsley to the onion mixture and pour over the roast in the roasting pan.

Cover and place in oven for 2 1/2 to 3 hours.

When done, place the roast on a platter with the onions. Remove bay leaf. Spoon sauce over the roast if desired.

Makes 6-8 servings.

Beer and Onion Pot Roast 2

Source:  Cooking with Class

Happy Cooking!

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Bailey’s Cupcakes

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I love Baileys Irish Cream and always looking for ways to cook with it.  I found this recipe for cupcakes and they are delicious.  The cupcakes are also perfect for St. Patrick’s Day!  The Bailey’s flavor really comes through since it’s both in the cake and frosting.

Bailey's Cupcakes

Bailey’s Cupcakes

Cupcakes:
2 cups flour
1 3/4 cups sugar
3/4 cup cocoa powder
1/2 tsp salt
1 tbsp baking soda
1 large egg
2/3 cup canola oil
3/4 cup buttermilk
1/4 cup Bailey’s Irish Cream
1 cup black coffee, room temperature

Frosting:
2 tsps instant coffee granules
1/2 cup Bailey’s Irish Cream, warmed ~ I put it in the microwave for 30 seconds
1 stick butter, room temperature
1 tsp vanilla
1/4 tsp salt
3 1/2 cups confectioner’s sugar
Sprinkles or colored sugars

To make the cupcakes:

Preheat oven to 350º and put cupcake liners in pans to make 24 cupcakes. I also give the liners a little spritz of Pam so nothing sticks to the paper.

Sift together the flour, sugar, cocoa powder, salt and baking soda in a medium bowl and set aside.

In a large mixer bowl, beat the egg, oil, buttermilk, Bailey’s, and coffee together. Slowly add the dry ingredient mixer on low speed until just mixed then beat on medium for 2 minutes.

Spoon the batter in the cupcake liners ~ I use an ice cream scoop and filled about 3/4s full.

Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean. I think mine too a minute or two longer than the 17 minutes but keep an eye on yours.  Cook on a wire rack for about minutes then remove the cupcakes to the wire rack to cool completely.

To make the frosting:

Dissolve the instant coffee granules in the warm Bailey’s and stir until the coffee is completely dissolved.   Undissolved coffee granules are not appetizing.

In a large mixer bowl, cream the butter. Gradually add the vanilla and salt. Slowly add the confectioner’s sugar and some of the Bailey’s/coffee mixture to create and fluffy frosting. I didn’t use all of my Bailey’s/coffee mixture.  The frosting is a coffee color and not white like it looks in the picture.

Frost each cupcake and sprinkle with colored sugars or sprinkles.

Makes 24 cupcakes.

Baileys cupcakes 2

Source:  Intoxicated Cupcakes

Happy Cooking!

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Guinness Chocolate Cake

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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!

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Guinness Cupcakes

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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!

Irish Beer Stew

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I am not a fan of stew at all but DH loves it so I suffer through it once in awhile.  This recipe is really flavorful and has veggies that I love which makes it easier for me to eat, LOL!

This recipe is great for your St. Patrick’s Day meal or any time of the year.  Guinness is the choice of beer but you can use any brand of Irish stout, such a Murphy’s, etc.  I use more mushrooms and potatoes than called for in the recipe.

Irish Beer Stew

2 tsps vegetable oil
1 lb beef stew meat
2 tbsps flour
1 onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups beef broth
12 ozs. Irish Stout beer
4 cups sliced carrots
2 large potatoes, diced
1 tbsp cornstarch
1 tbsp cold water
1/4 cup chopped fresh parsley, optional

Over medium-high heat, heat oil in a Dutch oven.  Place flour and beef cubes in a ziplock bag and shake until cubes are coated with flour. Fry beef cubes in the hot oil until browned on all sides. Remove from pot.

Saute the onions, mushrooms, and garlic in the same pot until tender, about 2-3 minutes. Do not remove from the pot.

Return the beef to the pot and add the tomato paste, beef broth, beer, potatoes, and carrots. Cover and simmer over low heat for 1 hour ~ you can let it go longer, just make sure it’s not sticking to the pot.

Mix together the cornstarch and cold water and stir into stew. Continue simmering until thickened.

Sprinkle stew with parsley if desired and serve.

Makes 6-8 servings.

Happy Cooking!

Perfect for St. Patrick’s Day Irish Soda Bread

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I know I have another soda bread recipe posted here but this recipe is so good that I had to post it.

It’s from King Arthur Flour’s early spring 2010 edition of The Baking Sheet .  This has to be the best soda bread I have ever had.  I had forgotten how much I like currants because I usually can’t find them and leave them out or sub raisins.  I did leave out the fennel because I don’t like fennel in any shape or form and if you don’t like it, don’t add it.  If you do like it, add 1/4 cup fennel seeds with the currants.  You can always sub raisins for the currants but I wouldn’t use the whole cup ~ maybe closer to 3/4 of a cup.

This bread really has a nice tender crumb and really couldn’t be easier to put together. It’s perfect for your St. Patrick’s Day celebration.

And for soda bread purists ~ I KNOW this is not the traditional soda bread but it IS delicious ~ more so than traditional, I think.

Perfect for St. Patrick’s Day Irish Soda Bread
(my version of King Arthur Flour’s recipe)

VIEW PRINTABLE RECIPE HERE!

3 1/2 cups flour
1/4 cup sugar
1 tsp salt
4 tsps baking powder
1/2 tsp baking soda
1 cup currants
1 egg
2 cups buttermilk

Preheat oven to 350º and spray a 10-inch round cake pan. I used a 9 inch cake pan and it worked perfectly.

In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda. Run a whisk through the mixture to break up any lumps. Add currants and mix well.

In another bowl, mix the buttermilk and egg until well combined. Add this mixture to the dry mixture and mix until just combined. Do not overmix. The batter is somewhat stiff.

Using a spoon, scrape the dough into the prepared pan and make sure to smooth it out so it is even in the pan.

Bake until golden ~ about 50 minutes. Mine was done in about 45 minutes so begin checking at 45 minutes.

Cool before removing from pan and slicing.

Makes about 20 good-sized (thick) slices or about 40 thin slices.

Happy Cooking!

Irish Soda Bread

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True Irish soda bread has caraway seeds and/or raisins in it ~ both of which I can live without so I never put them in but you can add them to this recipe if you want.  This is an easy recipe that I found in Bon Appetit a few years ago.

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Irish Soda Bread

2 cups flour
5 tbsps sugar, divided
1 1/2 tsps baking powder
1 tsp salt
3/4 tsp baking soda
3 tbsps cold butter, cut in cubes
1 cup buttermilk

Preheat oven to 375º and grease an 8-inch round cake pan.

Blend flour, 4 tbsps sugar, baking powder, salt and baking soda in a large bowl. Add the cubes of butter and using your fingers, rub into the flour mixture until coarse crumbs form. Make a well in the center of this mixture and add the buttermilk. Gradually stir in the flour mixture into the buttermilk. Blend well but don’t over mix.

Shape dough into a ball using floured hands if needed. Transfer to greased pan and flatten slightly (dough may not come to the edges of the pan). Sprinkle 1 tbsp sugar over the top.

Bake until brown and a toothpick inserted in the middle comes out clean ~ about 40 minutes.

Cool in pan 10 minutes and then transfer to a rack. Serve warm or at room temperature. This is best if eaten on the day it is baked.

Slice into 8 wedges.

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Happy Cooking!

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