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Tag Archives: Guinness

GUINNESS STOUT BROWNIES and CHOCOLATE STOUT SHORTBREAD COOKIES

19 Wednesday Mar 2014

Posted by Ceri Wilkin in Uncategorized

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brownies, chocolate, cookies, Guinness, salt, Sea, shortbread, st patricks

If you have any Guinness left after your quick flirt with Ireland for St Patricks day – here are a couple of desserts that will give the fabulous beer a whole new lease on life. The sweet chocolate with sea salt sprinkled on top is a wonderful combination, made only better by the addition of the slightly bitter beer

GUINNESS STOUT BROWNIES

1 cup flour
3/4 cup cocoa powder
1/2 teaspoon salt
6 tablespoons butter, cut into cubes
2 cups semi-sweet chocolate chips
4 eggs, at room temperature
1 cup sugar
1 cup stout (Guinness)
coarse sea salt, to garnish

Heat oven to 375F.
Line a 9 by 13 inch baking pan with parchment paper, and spray with cooking spray. In a medium bowl, whisk together the flour, cocoa and salt. Set aside. Melt butter and chocolate chips in a saucepan, stirring constantly until completely melted and smooth.
In a large mixing bowl, beat the eggs and sugar on high until light and fluffy, about 3 minutes. Add the melted chocolate mixture, beating on medium until combined. Beat in flour mixture. Stir in the Guinness by hand.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Sprinkle with the sea salt.
Enjoy!

CHOCOLATE STOUT SHORTBREAD COOKIES

FOR THE SHORTBREAD
1 1/2 cups butter, softened
1 1/4 cups sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups flour
2 tablespoons cornstarch
FOR THE CHOCOLATE LAYER
3 cups semi-sweet or dark chocolate chips
2 tablespoons cream
1 cup plus 2 tablespoons stout (Guinness)
1 teaspoon sea salt

Heat oven to 325F.
In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
Add the salt, flour and cornstarch, mix until just combined.
Line a 9 by 13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking dish in an even layer.
Prick all over with a fork. Bake for 25 to 30 minutes, or until the edges have just started to turn golden.
In a saucepan, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer. Sprinkle with salt. Chill until set, about 3 hours and up to overnight. Cut into squares, chill until ready to serve.
Enjoy!

Recipe adapted from The Beeroness
http://thebeeroness.com/2013/12/23/chocolate-stout-shortbread-cookies/

GUINNESS CUPCAKES and RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

18 Monday Mar 2013

Posted by Ceri Wilkin in Uncategorized

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cream cheese glaze, cupcakes, Guinness, Irish cream frosting, red velvet, St Patricks day

St Patricks day is here – and this year I plan to dress head to toe in green and eat dessert first.
I made the Guinness cupcakes for a recent dinner party and the red velvet cupcakes as the adult sweet treat during a play date, and both were fun additions to the festivities.

GUINNESS CUPCAKES

1 cup Guinness beer
1 stick plus 1 tablespoon unsalted butter, cut into 1-inch pieces
3/4 cup cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
cream cheese glaze (recipe follows)

Heat oven to 350F. Put baking liners into muffin tins.
In a large saucepan, combine beer and butter, heat until butter is melted. Remove from heat and whisk in cocoa and brown sugar.
In a large mixing bowl, whisk sour cream with eggs and vanilla, fold in beer mixture.
Sift together flour and baking soda, fold into the batter. Pour mixture into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes, remove from muffin tins and cool on a rack. Spread with cream cheese glaze.

CREAM CHEESE GLAZE

8 ounces cream cheese
1 1/4 cups confectioners sugar
1/3 cup half and half
1 teaspoon Guinness beer

Using an electric mixer, beat cream cheese until smooth, sift in confectioners sugar and beat until well blended. Add half and half and beat until smooth.
Spread glaze over cupcakes.
Enjoy!

RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

CUPCAKES

2 1/4 cups flour
1 1/2 teaspoons baking soda
pinch salt
1 cup of buttermilk, at room temperature
2 eggs
1 tablespoon of white vinegar
1 teaspoon of vanilla extract
1/4 cup of cocoa powder
3 tablespoons of red food coloring
3/4 cup of butter, softened
1 1/2 cups of sugar

FROSTING

1 1/2 cups butter, softened
4 cups confectioners sugar, sifted
3 tablespoons Irish cream liqueur
1/2 teaspoon vanilla extract

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
In a medium bowl, whisk flour, baking soda and salt together.
In a separate medium bowl, whisk buttermilk, eggs, vinegar and vanilla together.
In a small bowl, stir cocoa and food coloring together to form a smooth paste.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy. Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined. Beat in cocoa mixture.
Pour about 1/4 cup of batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a pick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar (1/2 cup at a time) mixing on medium speed and scraping down sides of bowl after each addition, increasing speed to high for 10 seconds after every two additions. Add liqueur and vanilla and beat until smooth. Use immediately or refrigerate in an airtight container for up to 5 days.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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