guinness

All posts tagged guinness

Guinness Cupcakes with Bailey’s Buttercream Frosting

Published March 12, 2013 by jenmatteson

I have something to get off my chest.  A minor pet peeve of mine that too many people are guilty of.  St. Patrick’s Day is this Sunday and I certainly don’t want any of you looking foolish while touting your whereabouts or whatshappenings on Facebook or Twitter on this drunken Irish holiday.  If you are going to shorten St. Patrick’s Day to St. Paddy’s Day, it’s Paddy, not Patty.  Patty is a name for a girl (short for Patricia) or a burger.  Paddy is derived from the Irish, Pádraig, hence those mysterious double-Ds. Here is some other Irish info you might want to enlighten yourself on before indulging this weekend.

Guinness Cupcakes with Bailey's Buttercream Frosting

Now, let’s talk about dessert!  I have saved this recipe for a year, just waiting to make it for this holiday.  I wouldn’t hang on to this recipe for another year before making it again!  You shouldn’t either.

Guinness Cupcakes with Bailey's Buttercream Frosting

These little buggers turned out great!  The Guinness really brings out the cocoa but keeps the cupcakes super moist and airy, with a sinful chocolatey delight!  I was worried that the frosting might be too liquor-y tasting, but once it was paired with the cupcake, they complimented each other perfectly.  The frosting is light, fluffy and perfectly sweet.  I am looking forward to serving these at our pre-St. Paddy’s Day celebration on Saturday!

**UPDATE: 3/19/2013 – Everyone loved these cupcakes.  I brought leftovers to work and one of my co-workers said it was the best cupcake she’d ever eaten. What a compliment!  I had several other nice compliments from everyone who tried them.  What a hit!

Guinness Cupcakes with Bailey's Buttercream Frosting

Guinness Cupcakes with Bailey’s Buttercream Frosting

Source: Adapted from Tide and Thyme
Servings: 22 cupcakes

Ingredients:

For the cupcakes:
2 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
1 bottle Guinness
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup non-fat plain Greek yogurt (sour cream will work too)

For the frosting:
1 stick unsalted butter
3 to 4 cups confectioners’ sugar
3 tbsp Bailey’s Irish cream
1 tbsp heavy cream

Directions:

1. Preheat oven to 350 degrees.  In a large bowl, combine flour, sugar, baking soda and salt.  Set aside.

2. In a saucepan, bring Guinness and butter to a simmer over medium heat.  Once butter has completely melted, whisk in cocoa powder until smooth.  Remove from heat to cool slightly.

3. In the bowl of a stand mixer, beat eggs and yogurt until blended.  Add Guinness and butter mixture and mix until just combined.  Slowly add in flour mixture and beat until mixture is well combined.

4. Line cupcake pan with liners, and fill liners 2/3 – 3/4 of the way full.  Bake until cakes are just cooked through and an inserted toothpick comes out clean, about 17 minutes.  Cool slightly, remove from pan and let cool completely on wire rack before frosting.

5. For the frosting, place butter in the bowl of a stand mixer and beat until creamy.  Gradually add the sugar, about 1/2 cup at a time, mixing well in between additions.  Add sugar until the frosting is desired consistency (making it just slightly thicker is ideal because the Bailey’s and cream will loosen it up a bit).  Add Bailey’s and cream and whip until combined.  Add additional sugar if necessary.  Frost cupcakes once they’ve cooled completely.

Spicy Maple Baked Beans

Published March 12, 2013 by jenmatteson

While baked beans are not on my 30 Before 30 list, they’ve always been something I’ve wanted to try my hand at.  I came across this recipe in Food and Wine last month, and decided to jump on it!  I usually shy away from recipes with an extensive list of ingredients, but I realized that most of the ingredients were things I already had in my kitchen, many being seasonings, so it wasn’t that big of a deal.  Don’t let the list overwhelm you.

Spicy Maple Baked Beans

Instead of using canned beans (which are super convenient, but high in sodium – don’t worry, I use them all the time!), I decided to used dried since I had the time to let them soak.  However, as I glanced over the recipe, I thought it called for just one 15 oz can of beans.  I converted that to dried beans, which was just less than 1/4 cup.  After the beans had soaked and were cooking, I started putting together the sauce.  As I added more and more to the saucepan, I started thinking, this sure is a lot of sauce for one measly can of beans.  After revisiting the recipe (always a good idea), I realized the recipe called for 4-15 oz cans of beans.  WHOOOPS!  Might have had something to do with the cocktail I was drinking…or the 6 other things I was making simultaniously…or both.  In the end, I used the whole bag of dried of beans, but the entire recipe took me some extra time.

These beans were sooooo good!  Spicy and sweet, with a little smokey from the bacon and hot dogs.  I think I could have eaten an entire bowl of these for dinner, but I didn’t  For my taste, they were slightly too sweet, so next time I would probably cut the sugar a bit, but as I just mentioned, I absolutely loved them anyway!  This will be a great side for BBQ season!

**UPDATE: 3/19/2013 – My friends absolutely loved these beans.  Nate said they were the best beans he’s ever had. This has for sure made the summer BBQ list.  SOOOOO GOOD!

Spicy Maple Baked Beans

Spicy Maple Baked Beans

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

1 cup ketchup
1 cup pure maple syrup
1 cup porter or other dark ale (I used Guinness)
1/2 cup molasses
1/2 cup Dijon mustard
1/2 cup powdered mustard
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
1 tbsp chili powder
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp granulated onion
1/2 tsp garlic powder
Kosher salt
4 slices of bacon, finely chopped
1 onion, finely chopped
1 lb dried navy beans (*substitute 4-15 oz cans of navy beans, rinsed)
10 all-beef hot dogs, halved lengthwise and thinly sliced crosswise

Directions:

1. Pre-soak and cook beans according to package directions.

2. In a saucepan, combine all ingredients except salt, bacon, onion, beans and hot dogs.  Bring sauce to a boil.  Whisk to dissolve sugar completely.  Reduce heat to low and simmer until reduced by one-third, about 20 minutes.  Season with salt.  You  might not need too much if you are using canned beans.

3. Preheat oven to 325 degrees.  In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring until the fat has rendered and bacon just begins to crisp, about 6-8 minutes.  Add onion and cook until softened, 8 minutes.  Stir in beans, hot dogs and sauce.  Cover partially and bake for 1 hour, until beans are glazed.  Season with salt to taste and serve.

Guinness Barbecue Sauce

Published March 11, 2013 by jenmatteson

Nate and I are having several of our good friends over for a pre-St. Patrick’s Day celebration. Seeing as though the 17th is a Sunday, we all decided to celebrate on Saturday instead.  I wanted to make something that we could graze on all day (and night), so I’ll be making pulled pork sandwiches.  Now, pulled pork isn’t at all Irish, nor is barbecue sauce, but I don’t really care.  It’s food.  Good food!  However, I did have a recipe for this barbecue sauce, which incorporates a classic Irish beer, Guinness.  So, I snuck a little Irish in there 😛

Guinness Barbecue Sauce

This was so easy and turned out so good.  If I knew anything about canning, I’d definitely make a bunch, can it, and save it forever and ever.  Or maybe I would share it with my loved ones. 😉 Either way, I LOVE this sauce.  It’s stubtly sweet, with a hint of spice, but neither are overpowering.  I was very impressed by my barbecue making skills!  Hopefully my friends will like it just as much!

Guinness Barbecue Sauce

Guinness Barbecue Sauce

Source: Adapted from Cupcake Rehab
Servings: Makes about 4 cups

Ingredients:

2 tbsp butter
2 onions, minced
5 garlic cloves
1/2 cup molasses
1 cup Guinness
1/2 cup white distilled vinegar
1 1/2 cups light brown sugar
3 tbsp apple cider vinegar
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp crushed red pepper
1/2-1 tsp cayenne pepper
5 shakes hot sauce (I used Texas Pete’s HOT)
1-15 oz can tomato paste

Directions:

1. Over medium-heat, melt butter in medium saucepan.  Add onion and garlic and saute until they begin to caramelize, about 10-12 minutes.

2. Add molasses, beer, brown sugar, both vinegars, salt, black and red pepper and cayenne. Increase heat and cook at rolling boil for 10 minutes, stiring occasionally.

3. Lower heat and stir in tomato paste and hot sauce.  Simmer for 30 minutes, stirring occassionally.

4. Remove from heat and let sauce cool slightly.  Use an immerson blender to puree the sauce.  If you don’t have an imerrsion blender, transfer to food processor or blender and pursee.

5. Use immediately, refigerate up to one week, or can for shelf-stable sauce.

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