09/7/13

Buffalo Chicken Dip and College Gameday

Are you ready for some Football? I’m actually ready for everything but the Georgia Game! I think I’ll skip the South Carolina vs. USA game and watch the Old Dominion’s instead. I’m sure that game will be less depressing. Well actually, I have no idea who they are, so I can’t say that for sure!

I actually just read on ESPN UGA is the favorite today. Hopefully they’re right!

Weather UGA wins or not, I have some yummy snacks planned for the day.

Beer Cheese Buffalo Chicken Dip

Number 1 has to be my Beer Cheese Buffalo Chicken Dip!

Thomas Creek Red Ale with Buffalo Chicken Dip 1

This recipe came together with the help of Thomas Creek River Falls Red Ale. We actually met the brewer, from Thomas Creek, early this year at the Post-Jupiter Beer Fest party.

I actually just noticed Thomas Creek is in South Carolina and we are playing the Game Cocks. I’ll have to see if I can make a recipe with a beer from each state UGA plays this season. It’s hard to get some beers here is South Florida, but I’ll see what I can do. Stay tuned.

I’m currently watching College Gameday and for the second weekend in a row, ESPN has made me teary eyed. Last week it was the story behind Alabama’s quarterback, AJ McCarron, ‘Just Trust’ bracelet. This week it was Devon Walker’s story. Now, they are talking about how UGA has lost the last 3 years to the Game Cocks, and I’m about to cry again.

Speaking of crying, Oopie go sick on Huck recliner yesterday, and it smells horrible! I tried cleaning it but it still smells. On top of stinky chairs, I have a lot going on right now with my job, the Barley Dolls, the blog, and The Drunken Soap Company and not enough time for any of them. I’m not committing myself 100% to any of my projects. I haven’t promoted the soap company like I need to, and my blog views are way down. I was overwhelmed and needed some quite time to think. I grabbed my beach chair and headed to the beach.

2013-09-06 18.56.03

It was nice to think with a view like this. The Barley Dolls are doing great and luckily do not require much time. I enjoy my new job and LOVE having a steady paycheck. The problem is the blog and the soap company. I had a nice routine before I started my jobs. Now, I just need to find a good balance. I don’t know what I’m going to do with the soap company, yet. I thought about putting it on the back burner for awhile until I can commit more time to it. I can’t do everything and that’s OK. It’s better to do one thing well than half ass three different projects.

Well, this post got a little deep. I’m off to get ready! Big day planned. Now, we have to find Huck a new chair.

Oh and does anyone want a Dog? His super cute!

IMAG5217

And worthless!

Beer Cheese Buffalo Chicken Dip

Ingredients

  • 1 1/2 cup Chicken (Shredded)
  • 6oz Cream Cheese
  • 1/4 cup Buffalo Wing Sauce
  • 1 cup Cheddar Cheese
  • 1/4 cup Beer (IPA or Red Ale)
  • Extra Cheese for top (If desired)

Directions

Preheat oven to 450 degrees.
Mix all ingredients together and add to a baking dish. Top with extra cheese if desired.
Bake for 12-15 minutes or until bubbly.
Serve hot with Chips, Carrots, Celery, ect.
ENJOY!
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08/27/13

Happy Birthday Mommy!

Today is my Mommy’s Birthday.

My plan was to sneak home and surprise her, but she decided to go out of town… Oh and flights were SUPER expensive because of Labor Day.

So, I will not be able to see her. This recipe is as close to her as I can get. I get a little sad around holidays and birthdays. I miss seeing them whenever I want.

Chocolate Pecan Pie with Brown Ale

Making food that reminds me of home always makes me feel a little better. My mom makes the best Pecan Pie. Thanksgiving hasn’t been the same without her Pecan Pie. Sunday, I was just planning on making regular pecan pie to ship home to her. I started looking through the pantry and realized I have a bunch of chocolate and decided Chocolate Pecan Pie would be the perfect birthday treat!

Chocolate Pecan Pie (2)

I used my Mommy’s recipe for the Pecan Pie, minus the Corn Syrup, and just added the Beer and Chocolate. They turned out great, even without Corn Syrup.

I substituted Brown Sugar for the Corn Syrup. I don’t know if that is an acceptable substitute but it worked.

They tasted like mini brownies.

Happy Birthday Mommy!

I hope you have a great day. I know these pies are not the same as a hug, but it’s as close as I can get.

IMG_4979#2_Original

Chocolate Pecan Pie with Brown Ale

Serves 30 Mini Pies or 1 Large Pie

Ingredients

  • 1/3 cup Brown Sugar
  • 1/4 cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Butter (Melted)
  • 1 large Egg
  • 1/4 cup Beer (Stout, Porter, or Brown Ale)
  • 1/8 cup Unsweetened Cocoa Powder
  • 1/2 cup Pecans (Toasted and Chopped)
  • 30 Mini Phyllo Dough Shells
  • 1/3 cup Semi Sweet Chocolate Chips
  • 2 tablespoons Beer (Stout, Porter, or Brown Ale)

Directions

Preheat over to 350 degrees.
Combined Sugar, Vanilla, Butter, Egg, Beer, Cocoa Powder, and Pecan in a bowl.
Add Mini Phyllo Shells to a lined baking sheet and add filling to each. {I had a little filling leftover}
Bake for 12-14 minutes or until shells are toasted and filling looks set. Remove from oven and allow to cool.
While Pies are cooling, Melt Chocolate in the microwave {10 second increments}. Once Chocolate is fully melted, add the Beer. Stir and drizzle over Pies and ENJOY!
Large Pie: Add filling to precooked pie shell. Cooking time will be longer.
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08/19/13

Banana Nut Bars with Brown Butter Glaze And Brown Ale

I went a little Banana Bread crazy yesterday. I made Banana Bread 3 ways while testing a recipe and they all turned out amazing. Of course!

Banana Nut Bread with Brown Butter Glaze with Brown Ale

I made loaf bread, squares, and muffins. Each had a same base recipe with a little something different in each recipe. This was hands down my favorite. I think it was the Brown Butter Glaze that made these such a winner.

After baking all day, I delivered yummy goodness to some friends to get the yummy goodness out of my house! I haven’t been to the gym much lately, so I didn’t trust myself with fresh baked goods.

Lazy Magnolia Southern Pecan Banana Nut Bread

I used Lazy Magnolia’s Southern Pecan Brown Ale in this recipe for the bread and glaze.

Banana Nut Bread with Brown Butter Glaze with Brown Ale 1

One quick story before I call it a night. I shipped my Mommy and Sister some Drunken Soap. My Dad picked it up from the post office today and was really excited when he opened the box and found “Fudge”! He almost took a bite, too. I guess I need a warning label… Do not eat me!

I haven’t seen my Daddy in over 5 months or any of my other family, but my Mom! I miss their faces! They needs to plan a trip to see me… Hint Hint!!

Banana Nut Bread and Brown Butter Glaze with Brown Ale

Serves 2 Loaf Pans or 1 Loaf Pan and 1 Brown Pan or Muffin
Website Adapted From Betty Crocker Banana Bread recipe

Ingredients

  • 1 1/4 cup Sugar
  • 1/4 cup Butter
  • 1/4 cup Plain Greek Yogurt
  • 2 large Eggs
  • 2 large Bananas (Ripe and Mashed)
  • 1/2 cup Brown Ale Beer (or Milk)
  • 1 teaspoon Vanilla
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Pecans (Chopped)
  • 2 tablespoons Butter
  • 1/2 cup Powdered Sugar
  • 1 tablespoon Brown Ale Beer (Or Milk)

Directions

Preheat oven to 350 degrees.
Combined Sugar, Butter, Eggs, Banana, Beer, and Vanilla in a large bowl.
Mix Flour, Baking Soda, and Salt in a bowl.
Add 1/2 of the dry ingredients into wet ingredients and combined. Add the rest of the dry ingredients and combine. Add nuts and stir. {Do not over mix batter.}
Spray pan with cooking spray and add batter.
Bake until cooked through and toothpick comes out clean when inserted into center.
Loaf Pan: 50-60 Minutes
Brownie Pan: 20-25 Minutes
Muffin Pan 20-25 Minutes
While Bread is baking, heat a pan over medium heat. Add Butter to pan and cook until Butter turns a light brown color {remove from heat and do not walk away. It WILL BURN!} Add Butter to bowl and mix in Powdered Sugar and Beer. Drizzle over Bread.

ENJOY!!!
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07/31/13

Shrimp Fajitas with Lettuce Wraps

Shrimp Fajitas with Lettuce Wraps text

I’ve told you guys the story before. I can’t eat the same thing all the time. I get SO bored with food. I feel like I should be more adventurous. I should be trying more exotic foods. I should be traveling around the world right now eating everything. But then I go to the grocery store and buy the same old thing.

I haven’t found any hole in the wall, authentic, restaurants since I’ve been in South Florida {I’m start to think we do not have any}, and most of my recipes are “safe”. It’s in part because I’m lazy and part because Huck is fine eating the same, normal, food. Tacos are on our list of dinners every week.

I watched No Reservations, on the Travel Channel, for a little while yesterday. Never a good idea, by the way! I spend the whole episode wishing I was Anthony Bourdain. I want to see the world like he does. He doesn’t go to the touristy places. He has dinner with real people in their homes. He helps/watches Grandma make a traditional dinner, that her Grandmother taught her, in her own kitchen. I hate that show!

I have a list a mile long of stuff I want to do: business ideas, blog ideas, recipes to make, places I want to see, food I want to try, but it’s so easy to push them off: I’ll do it next week, I’ll do it next year, I’ll travel when I’m older, I’ll travel when I have more money, I’ll wait until I have more money to start this project.

I’m not saying I’m not happy with my life. I’ve accomplished some of my goals and traveled to some pretty awesome places in my 28 years here. But I have more things I want to do, places I want to see, and food I want to eat.

Life is so short. I don’t want to wake up 20 years from now, still pushing off the stuff I wanted to do when I was 28.

pinterest.com

(Source)

Over the last couple weeks, I’ve really been thinking about how short life really is. I need to stop being lazy. I need to push myself to accomplish my goals. Even if they suck or I fail, I’ll never now unless I try.

No more excuses! No more being lazy! I only get one life, and it’s up to me to make the best of it, because in the end, the only person I have to blame, is myself.

Now I’m going to share a non-adventurous recipe with you!

I don’t usually plan what my blog post will be about. I know what recipe I’m doing, but not what I’ll talk about. I started typing this post and that’s what I was left with. Again, I’m not complaining about my life. I have a great husband, and I’ve done lots of great things. I just need to stop making excuses for the other stuff in my life I want to do.

And this recipe is really good, even if it’s not authentic and didn’t come from Grandma’s kitchen.

Shrimp Fajitas with Lettuce Wraps

I really liked using the Lettuce instead of tortillas. I didn’t plan to take pictures of this meal as I was making it. I just wanted to test the recipe, and it just so happen to taste great and the sun was still shining. Not bad for last minute :)

Challenge for Next Week

I challenge you to do one thing you’ve wanted to do but keep pushing off. It can be something small or big.

Shrimp Fajitas with Lettuce Wraps

Ingredients

  • 1lb Shrimp (Peeled and Deveined)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Red Pepper Powder (Optional)
  • 1/4-1/2 teaspoon Cumin
  • 1/3 cup Wheat Beer (Optional)
  • 1 medium Lime- Juiced
  • Cooking Spray
  • 1 small Red Onion (Sliced)
  • 1 large Bell Pepper (Sliced)
  • Favorite Taco Toppings (Lettuce, Tomatos, Onion, Salsa, Cheese, Sour Cream/Greek Yogurt, ect.)

Directions

Combined Seasonings and Beer. Add Shrimp and marinate in the refrigerator for 20 minutes.
Preheat large skillet over medium heat and spray with Cooking Spray. Add Onions and Peppers and saute until tender. Remove from pan.
Increase heat to Medium High. Remove Shrimp from mixture and shake off extra liquid. Add to pan and sear on both sides. Add Pepper and Onions back to pan to reheat.
Serve with favorite Taco Toppings.
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07/26/13

90 Minute Hoisin And Beer Glazed Ribs

Finger Lickin’ Good

At the first Food Truck Invasion, I tried a Hoisin Glazed Duck Taco. Ever since that bite, I’ve wanted to make something with Hoisin for the blog. I’ve never cooked with Hoisin, so I thought it would be a fun challenge.

Huck bought a small rack of Pork Ribs the other day, and I figured Hoisin Glazed Ribs would be perfect. And of course, beer would be part of the recipe.

Hoisin Beer BBQ Sauce Ribs 8

I love messy ribs from the comfort of my own home. You will not see me ordering a slab of ribs at a restaurant. Mainly because I usually end up with it all over my face, hand, and shirt. The Hoisin and Beer Glaze was gooey and stuck to my fingers. They were sweet with a little kick at the end. Everything, I think good ribs should be.

I originally planned to use a Porter or Stout for this but our local Craft Beer Store wasn’t open yet. We have lots of 90 Minute IPAs on hand, so I decided to go for it. Huck and I both agreed the IPA worked great. I still want to make this with a dark beer to see what the flavor difference would be.

It’s funny I called this recipe the 90 Minute Hoisin and Beer Glazed Ribs because it took about 90 minutes to prep, cook, and photograph everything. I popped the ribs back in the oven after pictures to warm back up. I served these with Roasted Rosemary Potatoes and Green Beans.

Props

I made Huck go with me to the Thrift Store to find props for my blog. He loved it… HA! I, on the other hand, did have a great time and found a few pieces that will come in handy.

I’ve been using large plates for my pictures which can be a challenge. I found a couple of small plates and bowls, a serving bowl, and two cut glasses. I got all of these for less than $7! Money well spent if you ask me.

The snifter didn’t make it long, though. I broke it after bleaching everything in the sink {You don’t know where this stuff has been!!} Luckily, it was only $0.49 and they had a few more. I thought it would be good for food pics, so I’m not filling up a full glass of beer ever photo session. They also had mini mugs and pilsner glasses. I’m going to make a trip back soon. I know Huck is really excited.

Honestly, walking around the Thrift Store is not his thing, but I’m sure he would do it again, in a heart beat, if it meant he had lunch like this every day.

This weekend, we have another Beer Competition in Downtown Abacoa. I’m going to try and enter the Pomegranate Wheat again. This time, I’m wrapping it in bubble wrap before dropping it off.

Wish us luck! You can keep up with my Instagram to see if we win ;)

I hope everyone has a great weekend!

90 Minute Hoisin And Beer Glazed Ribs

Serves 4 Servings Ribs: 1/2 Cup Hoisin and Beer Glaze
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes

Ingredients

  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)
  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)

Directions

Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
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07/19/13

420 Chicken and Sausage

*Couple more days left to enter for a chance to win a T-Shirt from Brewer Shirts. Make sure you enter*

I’ve been keeping myself busy today. Distracted is probably a better word. Tomorrow, we are going to the Palm Beach Summer Beer Fest. They’re having a Homebrew competition, too.

A few weeks ago, I brewed a Pomegranate Wheat. Huck talked me into entering it into the competition tomorrow since it is brewed to style. First place is $750. WOW!

They also have a label contest. As some of you may know, it is believed that it was a Pomegranate that Adam and Eve ate in the Garden of Eden. Not an Apple. That gave me the idea for my label…

Awesome, right?!

I’m not going to tell you how long I spent working on it. I used Microsoft Paint to color the black shirt skin color, so she, or I, would look “naked”. That part took FOREVER! Here is a reminder of what the graphic looked like before…

Hopefully one of us will win something tomorrow.

I took a break from the computer to make lunch. I was going to post the recipe for my Baked Blooming Onion, but this was so good, I had to share it first.

If you didn’t already now, I love Sweetwater. They recently started shipping beer to South Florida, and 99% of the time, you can find a 420 or IPA in our fridge. 420 is their Extra Pale Ale, by the way.

I’m starting to realize, I like my bitter beer more room temp than ice cold. The perfect temp for a Pale Ale is 45-54 degrees and an IPA is 54-57. Which is probably about room temperature in our house right now. “We’re fermenting!” Huck and I joked, the other day, we wouldn’t be surprised if it started snowing downstairs. {Our house really isn’t that cold, but the main vent blows right in the living room and it feels much colder than the rest of the house.}

Anyways, the more I like beer the more I’m learning how I like my beer and why. IPA’s taste better to me, if they sit for a minute after I take them out of the refrigerator. I would NEVER do this with something like a Bud Light. I was researching the perfect temps for different styles of beer and one website I found, had a list of different serving temps for different styles. It said beers that are served “Very Cold” 32-39 degrees, are “beers you don’t actually want to taste”, like American Lagers and Malt Liquor. This is so true. The warmer a Bud Light gets the nasty it taste.

I’ve always wanted to go to Oktoberfest in Germany. We’re actually going next year! I’ve already decided. It’s on the books. Do you hear that?! No excuses!

Even before I cared about beer, I remember reading about how the beer, at Oktoberfest, was served room temp.Eww, gross! Warm beer?

Now, that doesn’t seem so bad! Which would probably be a bad thing. 5 years ago, I wouldn’t drink much, if any, beer. That’s a little different now.

So what did we learn today? Sweetwater 420 is a great beer. I highly recommend it. If you must drink Bud Light, only do it when it’s cold, and my recipe is good.

The Pale Ale was great in this recipe. I would stick to drier {less sweet beers}, though. If you do not want to use beer, you can just add 2 cups of Water or Stock. I’m sure it will taste just fine.

Chicken and Sausage with Pale Ale

Serves 4 Servings

Ingredients

  • 1/2 tablespoon Oil
  • 1 medium Bell Pepper (Chopped)
  • 1 small Red Onion (Chopped)
  • 4 cloves Garlic (Chopped)
  • 3 Sausage Links (Sliced)
  • 1 tablespoon Cajun Seasoning (Salt Free)
  • 1 or 6 packet Chicken Legs (Skinless)
  • 2 tablespoons Flour
  • 1 cup Water
  • 1 cup Beer (Or Water or Stock)
  • 3 large Roma Tomatoes (Chopped)
  • Cooked Rice, Quinoa, or Grain of Choice

Directions

Cook Rice.
Preheat pan to medium. Add Oil to pan. Add Peppers, Onion, and Garlic. Cook for 3-4 minutes.
Add Sausage. Season the Chicken with Cajun Seasoning and add to pan. Brown Chicken on each side, 1-3 minutes per side.
Once browned, sprinkle with Flour. Add Beer and Water
Add Tomatoes and cook for 25-35 minutes or until Chicken is fully cooked.
Serve warm over Rice, Quinoa, or Grain of Choice.
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07/10/13

beef and IPA Stroganoff

Sometimes, I can sit down without a plan and write a long blog post about anything. Other times, I can’t come up with anything. Like today!

I’ll start by talking about my recipe. I know this isn’t the most Summery dish, but it’s really good and can easily be made in a Crock Pot.

For my Beef and IPA Stroganoff, I used Lagunitas Maximus IPA. This beer added great flavor to the Beef without being to over powering. If you’re worried the beer maybe to strong, you can use a lighter beer

Lately, every time I get ready to take pictures, it gets cloudy and rains. There’s a Tropical Storm in the Caribbean right now headed our way. It’s suppose to die down over Cuba.

My Bed Space

I found this on Facebook and had to share it. This is our bed! I like to sleep in the middle. Huck claims I take over his space. I respond by saying, little me can’t push you out of the way. He has woke me up many times and told me to move.

I also have a really bad habit of sleeping on Huck’s pillows or pulling them out from underneath his head if they are in my way.

In my defense, I’m asleep and not aware of what’s going on. I would never take his pillow while I’m awake… ;)

Well, that’s all I got. Until next time!

Beef and IPA Stroganoff

Serves 6 Servings

Ingredients

  • 1 1/2lb Stew Beef
  • 1/2 tablespoon Oil
  • Salt and Pepper To Taste
  • 2 cloves Garlic (Chopped)
  • 1/4 Red Onion (Fine Chopped)
  • 1 cup Beef Stock (Low Sodium)
  • 1 cup Beer (IPA or Stout)
  • 12oz Mushrooms (Sliced)
  • 2 cans Cream of Mushroom
  • Greek Yogurt or Light Sour Cream (For Garnish)
  • Parsley (For Garnish)
  • 3/4lb Uncooked Egg Noodles

Directions

Cook Egg Noodles according to package directions.

Preheat a large pot over medium heat.
Coat Oil, Beef, and Salt and Pepper. Add the Beef to the pan and sear/brown on all sides. Add Garlic and Onions and saute for 2-3 minutes.
Add Beef and Beer to pan. Reduce heat to low and cover pot with a lid. Cook for 45 minutes to 1 hour or until Beef is tender.
Remove lid and add Mushrooms and Cream of Mushroom. Continue cooking until Mushrooms are tender and the sauce is thick.
Serve Beef Sauce over Noodles and garnish with Parsley and Greek Yogurt or Sour Cream.
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07/3/13

Blueberry Pound Cake And Snorkeling

Make sure you enter for a chance to win a T-Shirt from Brewer Shirts. Contest ends 07/23/2013.

Tomorrow is the 4th of July! Really, where has the time gone? It feels like it was just Christmas.

We have a busy week coming up. Gump is coming into town tomorrow, and we are going to Tampa Saturday. We’re driving all the way to Tampa to pick up beer, by the way! And in case you were wondering, yes, it is really special beer to drive all the way to Tampa. We even have special tickets. Well Huck and Greg do. It’s a big deal apparently.

Over the weekend, we went to Phil Foster Park in Riviera Beach to snorkel at a man made reef. Huck and I broke down and purchased some snorkel gear Saturday morning. {Next time you come down mommy, I promise I will take you!!}

I know it’s really hard to tell, but the pictures above was a huge school of fish that surrounded me.

I guess you can make a reef out of anything.

{I took this one from Alex}

It was an awesome spot. Just make sure you arrive early. Parking was horrible!

We plan to take Gump on Friday, if we can find a parking spot.

Let Them Eat Cake

I told Huck I wanted to make a 4th of July recipe for the blog {I planned to have it up earlier this week, but that didn’t happen. Last minute as always}

I wanted to do a Pound Cake using a Wheat Beer Huck made a few weeks ago. {It was my idea he just brewed it.}

I found a recipe for Pound Cake on The Pioneer Woman’s blog using Sprite. I figured I could substitute the Sprite for Beer. Her recipe also called for Butter and Lemon Extract, but I just used Vanilla and added Blueberries to the mix.

The cake was really moist and flavorful. The Wheat Beer was perfect for this recipe. Any Fruity Wheat would work great, too.

I also made a Strawberry Beer Glaze to serve with it. Red White and Blue! :)

Last but not least, I would like to wish my baby sister a Happy Birthday. I can’t believe my BABY sister turned 24 today! Happy Birthday Tabby! I love you and Miss you!!

Blueberry Pound Cake with Wheat Beer

Serves 1 Bundt or 2 Loaf Pans
Website The Pioneer Woman-Perfect Pound Cake

Ingredients

  • 3 sticks Butter (Room Temp)
  • 3 cups Sugar
  • 5 large Eggs
  • 2 teaspoons Vanilla
  • 3 cups All Purpose Flour
  • 1 cup Beer
  • 1 cup Fresh Blueberries

Directions

Preheat oven to 325 degrees.
Using a mixer, cream Butter. Add Sugar to Butter 1 cup at a time. Add the Eggs 1 at a time and Vanilla and fully combined.
Add flour one cup at a time. Once flour is combined add the beer. Scrap sides to fully combine all the ingredients. Add berries and mix in using a spoon {The mix will crush them}
Spray a Bundt pan or Loaf pan with cooking spray. Pour batter into pan and cook for 1 hour or until the center no longer jiggles and a toothpick comes out clean.
Invert pan onto flat surface and wait for it to drop. {One of mine did not drop so I used a spatula. It came out without breaking though.}
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Strawberry Beer Glaze

Ingredients

  • 8 large Strawberries (Frozen or Fresh)
  • 1/8 cup Beer
  • 1/2 cup Powdered Sugar

Directions

Combined all ingredients but the powdered sugar into a small sauce pan. Heat over low until strawberries start to break down.
Add the strawberry mixture to a blender. Carefully pulse until the mixture is smooth. I place a towel over the mixture to prevent the hot liquid from splashing you.
Strain strawberries through a fine mesh strainer to removed seeds.
Combined with sugar and drizzle over Pound Cake.
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