Peach and Blueberry Oatmeal Crumble

Peach and Blueberry Oatmeal Cobbler  10

Is Summer really over? I’m not complaining, BTW! In South Florida we have two seasons, HOT and perfect. Our summers are pretty miserable. Our winters are awesome. It’s like Fall weather for 4-6 months.

But the end of summer does mean the end of some of my favorite seasonal foods. Sweet watermelon and juicy peaches are two of our favorites. Yea, you can find both during the winter, but they’re not a juicy and sweet.

Peach and Blueberry Oatmeal Cobbler

We’ve consumed our body weight plus some in both this summer. And I’ve shared a bunch of peach recipes this year! I even started freezing some of the peaches that were going bad, so we can enjoy them in the months to come.

Even though summer has come to an end, this recipe is great any time. The warm oatmeal crumble reminded me of a fall dessert. I’m actually planning to make this with apples soon.

Peach and Blueberry Oatmeal Cobbler  2

The beer I used was a seasonal beer we found at Total Wine a couple weeks ago, Terrapin’s Maggie’s Peach Farmhouse Ale. Interesting fact, they used 1,000 pounds of peaches per 100bbl batch. That’s a bunch of peaches! And you could really smell them. The beer was light and refreshing with a little tartness or maybe bitterness. I honestly can’t remember. I should start keeping tasting notes with my recipes! Either way it was a nice beer.

A blueberry flavored beer would pair nice with this dish as well. I listed a few recommendations below.

Other Beer To Try:

Peach and Blueberry Oatmeal Crumble

Serves 6 Servings
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes


  • 4 Medium Peaches (Fresh or Frozen Sliced {About 16 ounces})
  • 1/2 cup Blueberries (Fresh or Frozen)
  • 1/8 cup Brown Sugar
  • 1/2 tablespoon Cornstarch
  • 1/4 cup Fruit Beer
  • 1 cup Quick Cooking Oatmeal
  • 1/4 cup All Purpose Flour
  • 1/8 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 3 tablespoons Melted Butter


Preheat oven to 350 degrees.
In a large bowl, combine Peaches, Blueberries, Brown Sugar. If using frozen fruit, I recommend thawing the fruit before hand. In a small bowl, combined the cornstarch and beer. Stir to remove any lumps. Add the beer to the fruit mixture, then add to a large baking or pie dish.
In another bowl, combined the Oatmeal, Flour, Sugar, and Cinnamon. Add butter and make sure to fully combine. I used a fork and my hands. You want all the flour to have a damp look to it.
Sprinkle the crumble evenly over the top of the fruit. Place in the middle rack, and cook for 30-35 minutes or until the filling is bubbling and the top is golden brown. Serve warm.

Brown Ale Veggie Risotto

Brooklyn Brown Ale Veggie Risotto with Mushrooms, Peas, and Green Beans.

Brown Ale Veggie Risotto- Life Food and Beer

I’ve been a little MIA lately. It all started last week when my computer died. For someone who’s job is dependent on their computer and timelines, it was a bad week. I ended up buying a new computer that I had to take back two days later because the keyboard wasn’t working properly. Losing most my files and having to setup a new computer, SUCKED! Having to do it twice, REALLY SUCKED. Our router also died last week, and I had two cavities filled. It was an expensive, long, week to say the least.

Brown Ale Veggie Risotto (3)

I’m finally getting around to setting up my new computer to start blogging again. I used special program to write my post and edit my pictures. It took me a while too finally get everything setup for blogging. I lost a few recipes when my computer died. Luckily, this one was still on the SD card. I actually made this as a way to cool down when my computer started messing up.

I needed some comfort food. For me, Risotto is an ultimate comfort food. Warm, creamy, cheesy goodness in a bowl. I remember the first time I had it was during my study abroad trip to Italy. It was a mushroom risotto, and at the time, I thought I was allergic to mushrooms. It smelled so go, so I decided to “pick around them’’. Man, it was AMAZING!! I think I picked out every single piece of rice.

Brown Ale Veggie Risotto (4)

Risotto is easy, too. Yea, you have to stir it the whole time, but I just brought my IPad into the kitchen and play on Pinterest while stirring.

For this recipe, I used Brooklyn Brewery Brown Ale. This is a great brown ale and added great flavor to the risotto. The roasted flavors worked well with this savory dish. The sweetness also helped balance the saltiness from the cheese and chicken stock. You can substitute extra stock for the beer if you’d like to leave the beer out.

A couple weeks ago, we finally decided where we wanted to go for our anniversary in November. Well, we kind of decided. Really, we made a list of places we wanted to go, and Huck closed his eyes and randomly hit a number on his phone. Number 9= NYC!!

NYC is actually on my list of places to visit before 30. Technical, it was on my list of places to see before 20, 25, etc. This time we’re really going, and Brooklyn Brewery is on our list of places to go.

If anyone has any recommendation for great bars and restaurants we should try, please let me know!

Brown Ale Veggie Risotto (2)

Other Beers to Try:

I made a double batch of this recipe and used the extra for Baked Arancini {Rice Balls}. I’ll share that recipe next week {hopefully!}.

Brown Ale Veggie Risotto


  • 6 cups Low-Sodium Chicken Broth
  • 1 tablespoon Olive Oil
  • 3 cloves Garlic (Chopped)
  • 1/4 Medium Onion (Fine Chopped)
  • 2 cups Arborio Rice (Or Sushi Rice {Don't judge me!})
  • 1/2 cup Brown Ale
  • 1 cup Green Beans (Steamed)
  • 1/2 cup Peas (Thawed)
  • 6oz Mushrooms (Chopped)
  • 1/2 cup Parmesan Cheese


Heat Chicken Stock in a medium stock pot over low heat.
Heat a large skillet over medium heat. Add Oil, Garlic, and Onion to pan. Cook 2-3 minutes until onions are tender.

Add Rice to pan and stir to coat with oil. Add Beer and stir.

Add Chicken Stock 1/2 a cup at a time and stir continuously. Once rice absorbs all the liquid, add more stock. Continue until all the liquid is used and the rice is tender, about 20. Add the veggies with the last addition of the liquid.

Add the cheese, stir, and serve warm. Serve with fresh chopped parsley and extra Parmesan.

Porter Onion Soup with Gruyere Crostini | Love Beer, Love Food

Porter Onion Soup with Gruyere Crostini (5)

Like summer, the Beer and Food Social is coming to an end.  What better way to celebrate, than with a big bowl of warm soup?

Today’s recipe is from Lindsay at Love Beer, Love Food. Her site is full of recipes, beer education, pairings, and information about homebrewing.

So, join me as we get to know more about Lindsay and this delicious looking soup!


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

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Porter Onion Soup with Gruyere Crostini

Hey there! I’m Lindsay, writer and creator of Love Beer, Love Food and I’m thrilled to be joining the #beersocial fun with Sloane here at Life Food and Beer.

As my blog name implies, I am a serious beer and food lover, like, nerd-tastic. Therefore, I obviously believe that beer and food are great when consumed together. However, when you can take a step further, and incorporate beer into a dish? It adds a whole different flavor dimension. Enter Porter Onion Soup.

Porter Onion Soup with Gruyere Crostini (2)

A couple weeks back I began to have an inexplicable craving for French onion soup. I’m more of a salty tooth girl, so all that delicious broth, onions, and melty cheese has been calling my name. It wasn’t until the slow creep of colder nights in the past week or so that I decided I just HAD to give in to my craving.

I changed up the traditional onion soup recipe by adding an entire bottle of beer, in this case Revolution’s Eugene Porter. That bit of malt sweetness and roastiness in the beer really rounds out the savory onions and salty broth.

Two things are critical with this recipe.

Porter Onion Soup with Gruyere Crostini (4)

First, if you can, use home made stock for the soup. I try and always have some on hand in my freezer for these crazy non-seasonal soup cravings that pop up. When possible, I’ll purchase whole chickens when I need breasts or some other cut of chicken because it’s cheaper than buying it pre-butchered. I store the bones in the freezer and make simple stocks when I’ve stored up a big ol’ bag’s worth. Usually I’ll simply simmer the bones in water, uncovered, for about 3-4 hours. You can add carrots, celery, and other aromatics if you want, but I stick to simple. Once the stock tastes full flavored, I let cool slightly and pour into containers to chill over night. I then scrape off the fat on the top the next day and use right away or freeze.

Porter Onion Soup with Gruyere Crostini (6)

Second, take your time caramelizing the onions. It will seriously take up to 45 minutes to get that rich, sweet, dark and sultry caramelized oniony goodness. Slicing the onions as thinly as possible will help speed things up a bit.

It’s a bit of a labor of love, but I know you’ll enjoy this delicious, beerrific soup.

Porter Onion Soup with Gruyere Crostini

By Lindsay from Love Beer, Love Food
Serves 4
  • 1.5 quarts homemade chicken stock
  • 5 medium-large sized yellow onions, sliced as thin as possible
  • 2 tbsp butter
  • 5 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 bottle porter, such as Revolution’s Eugene Porter
  • Salt/Pepper to taste
  • 1 crusty baguette
  • 1 wedge gruyere cheese

Using a large Dutch oven or soup pot, begin to caramelize your onions by adding butter, onions, and a bit of salt to your pot on medium-low/low heat. Stir every few minutes, until the onions start to brown and stick to the bottom of the pan. When this happens, it’s time to start adding some beer. Add enough to de-glaze the onions – stirring and scraping the bottom of the pan. Add your thyme and bay leaf. When the onions start to stick again, add more beer and repeat until all the beer is gone. The onions should be dark, rick and caramelized throughout by the end. Add your stock and season to taste. Simmer for 20 minutes to bring all the flavors together. You may want to add some water if the stock is very rich. Cut half inch thick pieces of baguette and toast with slices of cheese on top. Add the cheesy crostini atop your bowl of soup and voila!


Chocolate Caramel Porter Pops | Bites ‘N Brews

Happy Saturday everyone! Are you enjoying all these amazing recipes as much as I am??

Chocolate Caramel Porter Pops (4)

Today’s recipe comes from Becki at Bites ‘n Brews, another Colorado beer blogger. Yesterday was a VERY exciting day for Becki! It was the grand opening of her new brewery Snowbank Brewery in Fort Collins. How exciting!?! You can read about the opening here.

Congratulations Becki! And thank you for sharing one of your recipes.


Don’t forget to enter for a chance to win the Beer Lovers Prize Pack. Included is a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Grains Beer Soap from The Drunken Soap Co.

a Rafflecopter giveaway

Chocolate Caramel Porter Pops

Summer calls for…

Popsicles!!! Not just any popsicles though. Popsicles with BEER in them!

I teamed up with fairlife to bring some boozy recipes to the table. Some of them definitely haven’t worked out.

Chocolate Caramel Porter Pops (5)

Beer + dairy = curdled sadness. But these beersicles are a winner!

The rich creaminess of the fairlife 2% chocolate milk makes the texture of these like fudgsicles, not the bland, crystallized, icy frozen milk you might expect. You’ll notice that I instructed to put the beer in the base of these popsicles whereas the pictures are reversed. After a horrible disaster that ended with me hand mopping my entire kitchen floor, I determined that the softer consistency of the frozen beer part would better be placed on the top of the popsicle so you don’t get stuck with puddles of sweet beer and chocolate milk on your floor. You’re welcome.

I used one of my favorite porters around – Killer Boots caramel porter by Verboten Brewing. First, make a simple syrup and let cool completely. I chilled mine in the fridge for a good hour.

Chocolate Caramel Porter Pops (1)

Slowly mix together the beer and simple syrup, tasting as you go. These beersicles end up pretty sweet, so you may want to use less than I did.

Fill the bases of the popsicle with the beer mixture and let them freeze for 2-4 hours, or until slightly solidified.

Fill them the rest of the way with fairlife 2% chocolate milk, until 1/4 inch to the top.

Chocolate Caramel Porter Pops (6)

The genius that I am, I forgot science and the fact that liquids expand as they freeze, so after filling the molds up all the way I ended up cleaning out my freezer and rinsing off the overflow. Don’t do that.

When completely frozen, place the molds in a cup of hot water for about two minutes until the popsicles slide right out and enjoy!

Chocolate Caramel Porter Pops

By Becki from Bites ‘n Brews
Makes 6 Servings | Prep Time: 20 Minutes


  • 12oz stout or rich porter (I used Verboten Brewing Killer Boots caramel porter)
  • 2oz simple syrup
  • 6oz fairlife 2% chocolate milk


To make the simple syrup:

  • In a small pot, combine 1/2 cup of water with 1/4 cup of sugar, bring to a boil and let cool completely.

For the popsicles:

  • In a bowl, mix together the 12oz of stout or porter with 1-2oz of simple syrup (using more or less to taste).
  • Pour the beer mixture evenly into the bottom halves of 6 popsicle molds and freeze for 4 hours.
  • Once the beer mixture has hardened, pour fairlife 2% chocolate milk into the molds until a quarter inch from the top, insert the sticks and freeze overnight.

Beer and Food Social | Crab Stuffed Mushrooms


Cooking with beer is what started my love affair with craft beer. My husband loved craft beer and was constantly trying to find ones I liked. He would bring home these amazing sounding and smelling beers, and I’d want to enjoy it so bad. That’s when I decided to start cooking with them. If I couldn’t enjoy it straight from a pint, I’d use it to enhance my meals. Of course, I slowly began finding beers I enjoyed, but even now cooking with beer is still my favorite way to enjoy craft beer. Most people see a beer and think “Yum. I bet this taste good.” I think “This would be great in…”

To celebrate my love of cooking with beer, I decided to have a week long party. Well more like an online social. A Beer and Food Social with some of my favorite bloggers. This week, I’ll have 5 great bloggers sharing some of their favorite recipes plus a recipe from the Cooking with Intuition cookbook.

And what’s a social without prizes? Thanks to some awesome sponsors, you have a chance to win a Craft Beer Lovers Prize Pack.

Beer and Food Social Prize Pack

The Prize Pack will included a copy of the Cooking with Intuition cookbook, a Bar Towel and Glassware from BrewerShirts, and IPA and Spent Grain Beer Soap from The Drunken Soap Co. You have multiple ways to enter using the Rafflecopter below and the contest will be open until 08/28/2014.

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Let’s get this social started!

Crab Stuffed Mushroom

Crab Stuffed Mushrooms

Do you remember that yummy steak with mushrooms and onions dinner I posted a couple weeks ago? Well, I still have a bunch of the pale ale butter leftover. I had some leftover crab meat in the refrigerator from a fish stew I made and a bunch of mushrooms going bad. It gave me an idea for something I’ve wanted to try my whole life.

Growing up, I thought I was allergic to mushrooms. My parents would order crab stuffed mushrooms when we’d go to dinner, and I’d always want to try one.

Two years ago, I realized I wasn’t actually allergic to mushrooms. Now, we eat them multiple times a week, but I still had not tried crab stuffed mushrooms. Until now!

Stuffed Mushroom 5

They were everything I thought they would be. It was like a crab cake stuffed in a mushroom. The crunchy top was perfect with the creamy filling. The onion and peppers added a nice texture to the mixture too. You can cook them before, but I like the crunch they added. And of course, everything is better with bacon!

Stuffed Mushrooms 3

I had some crab mixture leftover and made two crab cakes with a Citrus Wheat Sriracha Sauce. The sauce was so good, we started drizzling it over the mushrooms.  That recipe will have to wait for another time, though.

Come back tomorrow for a recipe from Cooking with Intuition, Jon Boat Boiled Shrimp.

Crab Stuffed Mushrooms

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes


  • 8oz Crab Meat
  • 1/4 cup Cream Cheese
  • 1/3 cup Breadcrumbs
  • 1/8 cup Onion (Fine Diced)
  • 1/8 cup Bell Pepper (Fine Diced)
  • 1/8 cup Bacon (Cooked and Crumbled)
  • 8oz Mushroom (Whole- Stemmed Removed)
  • 2 tablespoons Pale Ale Butter ({See Recipe Below})
  • 1/4 cup Breadcrumbs


Preheat oven to 350 degrees.
Combined Crab, Cream Cheese, Breadcrumbs, Onion, Pepper, and Bacon. Stuff mixture into mushrooms and place on a greased baking dish.
Melt butter in microwave, about 10 seconds. Stir in breadcrumbs and sprinkle over mushrooms.
Bake mushrooms on center rack for 20-25 minutes or until mushrooms are tender and breadcrumbs are brown.

Pale Ale Butter

Flavored butters are super easy and added extra flavor to normal dishes. Add additional seasonings or substitute for some of your favorite.


  • 1 stick Unsalted Butter (Room Temp)
  • 2 tablespoons Pale Ale
  • 1 teaspoon Garlic Powder
  • PinchSmoked Paprika
  • 1 teaspoon Ground Pepper Powder (Optional)


Combined all ingredients together until fully combined. Place butter on plastic wrap and roll into log form. Place in the refrigerator to chili until ready to use.

Spicy Beer Fried Chicken and Cinnamon Roll Waffles

Spicy Buttermilk and Beer Fried Chicken and Cinnamon Roll Waffles Drizzled with IPA Cajun Gravy Spicy Beer Fried Chicken and Cinnamon Roll Waffles

I’ve had this recipe on my desktop for WEEKS! Every time I look at the pictures, I think: “These pictures are weak.”, “Man, I want Fried Chicken and Waffles”, or “I should probably retest this recipe… You know, to make sure it’s 100%!”.

I’ve seen Cinnamon Roll Waffles all over Pinterest over the years. Last year, I bought Huck a Waffle Iron, so we could make Carrot Cake Waffles like Coolinary. We haven’t made them once by the way! So, we have this waffle iron taking up precious space in our super small kitchen, and I’ve only used it twice! One time was for my Gingerbread Waffle and the other was for Double Chocolate Chip and Stout Waffles that I’ve never posted… Coming soon!

Spicy Beer Fried Chicken and Cinnamon Roll Waffles (1)

When I was putting the leftover fried chicken in the refrigerator, I seen an unopened pack of cinnamon rolls in the door. I instantly knew what we were having for breakfast. If I wasn’t so miserable full, that night, we would have had it for dessert!

When making the waffles, I sprayed my waffle iron with cooking spray just to make sure the sugar didn’t stick or burn to the iron. I added the prepared cinnamon roll in the middle, closed the lid, and cooked for 4-6 minutes. Some seemed to cook faster than others. That could also be due to the fact that I have a really cheap waffle iron. I just crack open the lid and checked on them every few minutes.

Spicy Beer Fried Chicken and Cinnamon Roll Waffles 1

I placed the chicken in the oven, to warm, while I was making the waffles. I didn’t want to use the microwave and make that yummy, crispy, outside mushy! I placed the chicken on a rack, on the lowest shelf of the oven so it wouldn’t brown too much. Now, I know what you’re thinking. This can’t possible get any better. Well, you’re wrong! Once my waffles were plated and topped with real maple syrup and the spicy fried chicken, I drizzled the whole thing with leftover IPA Cajun Gravy! This is the perfect balance of sweet and spicy.

Since it was so early, we had to take everything outside to take photos. Huck was standing over me like a hawk waiting for the okay to dig in. He’s a lucky lucky man! He gets meals like this for breakfast!

Spicy Beer Fried Chicken and Cinnamon Roll Waffles (2)

Truth be told, I’m really the lucky one! I’m married to an amazing man! I hope you guys enjoy this delicious breakfast!

Spicy Buttermilk and Beer Fried Chicken

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes


  • 3 cups Buttermilk
  • 1 cup Beer (IPA or other full flavor beer)
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper To Taste
  • 2lb Chicken Legs or Thighs
  • Vegetable Oil
  • 2 cups Flour
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder (More or less depending on your heat preference)
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)


Combined Buttermilk, Beer, and Seasoning in a large bowl with a lid. Place chicken pieces into the bowl, cover, and refrigerator overnight.
When your ready to start cooking, remove the chicken from the refrigerator.

Add oil to pan. Do not fill pan more than 1/2 full with oil. Preheat oil to 325 degrees.
While oil is warming, combined flour and additional seasonings to a large bowl. Remove chicken from buttermilk mixture, removed excess mixture, and add to flour. Coat with flour and shake off excess.
Slowly dip chicken in oil and lower in the opposite direction of yourself to prevent splashing yourself. Do not overcrowd the pan.
Cook until golden brown on each side, about 10-12 minutes, or until it reaches an internal temperature of 165 degrees.
Remove chicken from oil and place on a rack in a 200 degree oven until ready to eat.

IPA Cajun Gravy

Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Gravy with a kick.


  • 4 tablespoons Butter
  • 1/4 Small Onion (Finely Diced)
  • 1/4 Small Bell Pepper (Finely Diced)
  • 1/4 teaspoon Cajun Seasoning
  • Salt and Pepper To Taste
  • 1/4 cup Flour
  • 1/2 cup Beer (IPA, Red Ale, Lager, American Wheat)
  • 1 1/2 cup Chicken or Beef Stock


Preheat oven to medium low heat. Added Butter and Veggies to pan. Saute until veggies start to soften. 1-2 minutes.
Combined Cajun Seasoning, Flour, Salt, and Pepper together. Mix Flour into Butter mixture.
Add liquids slowly, while whisking, to prevent lumps. Cook for 5-7 minutes to thicken mixture.
Serve over Mashed Potatoes or Mashed Cauliflower.

IPA Cajun Gravy

IPA Cajun Gravy over Mashed Potatoes

Mashed Potatoes with IPA Cajun Gravy

Happy Monday everyone. Did you have a great weekend? I wanted to drop in for a minute since I haven’t talk to you guys in a while. My parents were here last week. I plan to post a recap from their trip, as soon as I find the SD card with the pictures for our adventures.

Huck was in Fort Lauderdale this weekend for a bachelor party and most of our friends were out of town. I decided to spend the weekend relaxing and enjoy doing nothing since I’ve felt like we’ve been nonstop for the last 2 months. I watched movies and way to much True Blood, went shopping, slept in the middle of the bed, and detoxed. I literally ate nothing but veggies and fruit this weekend. No beer, coffee, oils, meat, etc. I cheated and had eggs a couple times, but for the most part, I did good.

The guys came up to Jupiter yesterday before their flights, and I did meet them at Square Grouper for a beer. I was going a little crazy being by myself.

As you can guess, it was kind of hard looking at food this weekend, so I avoid blogging.

Mashed Potatoes with IPA Cajun Gravy  (3)

I’m back now, and ready to eat/share some great recipes. Now that our two months of craziness are over, I’m ready to get back into a regular blogging schedule. I have a few more recipes I made weeks ago I’m dying to share with you guys.

This gravy was on the top of the list. I’m a huge fan of IPAs as anyone that reads my blog regularly, know. The Abita Spring IPA had a great bitterness and citrus flavor. IPAs pair well with spicy or strong flavor foods. That’s why it paired so well with my spicy Cajun gravy.

Mashed Potatoes with IPA Cajun Gravy  (2)

You can serve the Gravy with Mashed Potatoes or Mashed Cauliflower for a healthier version.

This recipe was inspired by our recent trip to NOLA. On a quick lunch break, we ate a Popeye’s. They serve their mashed potatoes with a yummy Cajun Gravy. We decided to try to recreate the gravy at home to serve with my Spicy Buttermilk and Beer Fried Chicken.

I have one more recipe to share from our NOLA inspired meals… Chicken and Cinnamon Roll Waffles. Let that sink in. I’ll be back later this week with the recipe!

Until next time, I hope everyone has a great week!!

IPA Cajun Gravy

Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Gravy with a kick.


  • 4 tablespoons Butter
  • 1/4 Small Onion (Finely Diced)
  • 1/4 Small Bell Pepper (Finely Diced)
  • 1/4 teaspoon Cajun Seasoning
  • Salt and Pepper To Taste
  • 1/4 cup Flour
  • 1/2 cup Beer (IPA, Red Ale, Lager, American Wheat)
  • 1 1/2 cup Chicken or Beef Stock


Preheat oven to medium low heat. Added Butter and Veggies to pan. Saute until veggies start to soften. 1-2 minutes.
Combined Cajun Seasoning, Flour, Salt, and Pepper together. Mix Flour into Butter mixture.
Add liquids slowly, while whisking, to prevent lumps. Cook for 5-7 minutes to thicken mixture.
Serve over Mashed Potatoes or Mashed Cauliflower.

Chocolate Stout and Peanut Butter Popcorn and Jupiter Hammerheads

So, I have a special treat for you guys today!

Chocolate Stout and Peanut Butter Popcorn 3

That my friends is Peanut Butter and Chocolate Stout Popcorn aka Peanut Butter and Chocolate Crack! Very messy crack to be exact!

Chocolate Stout and Peanut Butter Popcorn 4

I originally made this recipe a few weeks ago. I was kind of disappointed the chocolate and peanut butter did not harden much and started to melt in my fingers. I was disappointed until I made more the other night and realized that melted PB and chocolate isn’t a bad thing! Peanut Butter and Chocolate is such a great combo on the popcorn {on anything really}. And licking the melted mess off my fingers added to the fun.

Chocolate Stout and Peanut Butter Popcorn

So there’s the warning. This stuff is messy, amazing, goodness! Just have wet naps on standby.

I used Crunchy Peanut Butter in this recipe for added texture, and I’m so glad I did! You could also add some toasted nuts for more texture. Pecans, Walnuts, Almonds, or Peanuts would work.

Jupiter Hammerheads

Friday, we attended our first baseball game at Roger Dean Stadium. Roger Dean offers a 12 pack of tickets for $72. I originally though we’d never be able to use that many tickets. Do we know 12 people here?

Jupiter Hammerhead Roger Dean (1)

Huck and I started asking around and were really surprised when everyone we invited to the game showed up. By everyone, I mean everyone we’re friends with here! We invited everyone over for hotdogs at our house before heading over.

I laughed as all 14 of us, came walking out of our house in a single filed line. I’m sure the neighbors were wondering how many people could fit in our tiny place!

As I bought the tickets, I asked the guy what seats he had available, he laughed and said we could sit where ever we wanted. He wasn’t kidding either. When our group of 12 {one couple didn’t go to the game} walked in, it looked like we had the whole place to ourselves.

Jupiter Hammerhead Roger Dean (2)

In one of our group pictures, it actually looks like we’re the only ones there.

Jupiter Hammerhead Roger Dean

It was extremely quite too! Uncomfortably quite! There was one guy, sitting across the stadium from us that would scream “Heeey pitchaah… pitchaah!” “He’s going for it!”, and he sounded like Peter from Family Guy. It would be dead silent and all you could hear was this one guy. I’m sure the pitcher wanted to chuck the ball at him a few times.

Jupiter Hammerhead Roger Dean (3)

In the end, the Hammerheads won 12-1. Apparently, Jupiter’s minor league team is pretty good, or Charlottes’ team is just that bad!

Jupiter Hammerhead Roger Dean (4)


Chocolate Stout and Peanut Butter Popcorn


  • 1 tablespoon Chocolate Stout
  • 1/4 cup Chocolate Chips (Milk, Dark, or Semi Sweet)
  • 1/4 cup Crunchy Peanut Butter
  • 6 cups Popcorn (One Bag Plain Popcorn)


Combined Beer, Chocolate Chips, and Peanut Butter into a Microwave safe bowl. Heat, in the Microwave, for 10 seconds, remove, and stir. Repeat until chocolate is completely melted.

Spread popcorn in a thin layer on a baking sheet. Drizzle chocolate mixture over the top, and place in the refrigerator for 15-30 minutes or however long you can hold off from eating it.

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