With Fall in full-swing, the over-emphasis on the pumpkin spice craze has become a bit tired. Don’t get me wrong, I love these seasonal treats and spices just as much as the next gal. Now, what if I told you there is this new “spice”? An ingredient the guys love just as much as the ladies. Beer! Beer + Flour + Eggs + Milk= A delicious array of desserts! Make them for a sports party, friend’s birthday party, or decorate them with Orange and Black sprinkles and make them for a Halloween party. Even J.P. Licks is hopping on the trend, with their current seasonal flavor: Cream Stout. Here are some recipes for our favorite desserts made with your favorite stout.
Beer Brownies
(adapted from Betty Crocker’s recipe)
Ingredients
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1 box of your favorite fudge brownie mix
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½ cup vegetable oil
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¼ cup beer
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2 tablespoons rum
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2 eggs
Prep Time: 10 min. Total Time: 1 hr and 25 min.
Directions:
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Heat oven to 350 degrees. Line your pan with a cooking sheet and spray pan with cooking grease.
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In your bowl, stir together all ingredients until smooth. Pour batter into pan.
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Bake 28-30 minutes (or until preference). Cool for 45 minutes. Cut and enjoy!
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Salted Beer Caramel Corn
Ingredients
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⅓ cup corn kernels
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⅔ cup brown sugar
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2 tablespoons light corn syrup
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½ cup imperial stout, plus 2 tablespoons, divided
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4 tablespoons butter
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1 teaspoon coarse sea salt
Total Time: 40 min
Directions
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Preheat oven to 250 degrees.
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Pour kernels into pot (the bottom of the pot must be coated with olive oil, so it won’t burn). Place stove on low to medium and wait for the kernels to be popped. Measure out 7 cups of popcorn.
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Spray a large baking pan with cooking grease.
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Add the kernels onto the baking sheet in an even layer, place in the oven.
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Caramel sauce: Add the brown sugar, light corn syrup, cup of stout and butter to a saucepan over high heat. Stir until the sugar-mixture dissolves, and allow it to boil for 7 minutes. Remove from heat, immediately stir the remaining 2 tablespoons of beer into mixture.
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Gently pour the caramel sauce over the corn on the pan.
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Bake for 20 minutes at 250 degrees, stir the corn, and bake for an additional 20.
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Remove from oven and spread evenly onto a sheet of parchment or cooking sheet. Sprinkle immediately with salt. Allow to cool, until hardened. Store in an air-tight container and enjoy!
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Beer & Brown Sugar Cookies
Ingredients
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¾ cups unsalted butter, softened
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1 ¼ cups golden brown sugar
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1 large egg yolk
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½ teaspoon vanilla
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⅓ cup American brown ale
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1 ¼ cups All purpose flour
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1 cup bread flour
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1 ¼ tsp baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 teaspoon cornstarch
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¼ teaspoon cinnamon
Directions
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In the bowl of a stand mixer, add the butter and brown sugar. Mix on high until well combined. Add the egg yolk and the vanilla, beat until light and fluff. Add the beer, beat until well combined.
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In a separate bowl, add both kinds of flour, baking soda, baking powder, salt, cornstarch and cinnamon.
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Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
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Using a cookie scoop (or a spoon), scoop dough onto cookie sheet covered with parchment paper.
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Place the cookies in the fridge to chill for at least 20 minutes.
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Preheat oven to 325 degrees.
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Bake at 325 degrees for 12-14 minutes or until the edges turn golden brown. Immediately pull the parchment paper off the cookie sheets. Serve and enjoy!
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Triple Chocolate Stout Whoopie Pies
adapted from Betty Crocker’s recipe
Ingredients
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1 box of Betty Crocker SuperMoist devil’s food cake mix
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¼ cup unsweetened baking cocoa
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1 box chocolate instant pudding and pie filling mix
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⅔ cup stout beer *For even more chocolate flavor use a chocolate beer!
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½ cup vegetable oil
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3 eggs
Filling
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1 jar marshmallow creme
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1 cup butter, softened
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1 ½ cups powdered sugar
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2 tablespoons unsweetened baking cocoa
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1 tablespoon stout beer
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½ teaspoon vanilla
Directions
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Heat oven to 350. Line cookie sheets with a cooking sheet.
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In a bowl, mix the ingredients with a mixer on low speed until moistened; beat 1 minute longer on a high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
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Bake 8-11 minutes or until set (try your best not to overbake). Cool 2 minutes; remove sheets to cooling racks. Cool completely, about 15 minutes
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In large bowl beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.