I finally used up all 4 cans of Guinness Beer this past week! In case you missed any of the recipes, we can look back on where all that beer went.
1. Guinness Stout Stew Recipe. Ahh, the beginning of my Guinness explorations. A tasty stew made in the slow cooker so you can set it up early and forget about it until dinner time!
2. Kitchen Fail. Can numero dos had a sorry fate of exploding all over my oven. However, I did learn valuable lessons about the importance of reading recipe reviews and the potential irrelevance of cardamom.
3. Guinness Stout Ginger Cake. Take 2 was much more successful and resulted in a very tasty, but not too sweet, Guinness Cake!
4. 3 Ingredient Guinness Bread. Just in time for St. Patrick’s Day! A tasty 3 ingredient bread.
So there you have it, 3 tasty recipes and one kitchen disaster! A good showing for that 4 pack of Guinness. Which recipes have you tried? Any other favorite Guinness recipes to share?
Happy St Patrick’s Day!
I made this bread earlier this week in the spirit of the upcoming holiday. If you have any leftover Guinness (or any beer for that matter) after your green day celebrations, I highly suggest you make this delicious bread! It quick, super easy, and soo good!
/ / / / / / / /
- 3 Cups self rising flour
- 3 tbs sugar
- 12 oz Guinness or other beer
Combine all the ingredients in a bowl, stir until just mixed. Pour batter into a greased loaf pan. Bake at 350 for 50-55 minutes, or until golden brown on top.
Dont have self-rising flour? here’s a substitute. However, through my research prior to making the bread, most people said the self rising flour worked a little better, but using the baking powder/salt/flour mixture was still good.
/ / / / / / / /
Have a great St. Paddy’s Day! Doing anything fun to celebrate?
See that tasty goodness in that picture? That means I turned my Kitchen Fail (see this post here) into a Kitchen Triumph! This cake is super moist, not too sweet, and awesome with some Cool Whip on top (but what dessert isn’t better with Cool Whip?!)
I didn’t change the recipe too much from the source recipe but I’ll give you what I did so that you don’t have a giant failing mess in your oven on the first try.
- 1 1/4 C Guinness Stout
- 3/4 C molasses
- 1/2 tbs baking soda
- 3 large eggs
- 1/2 C sugar
- 1/2 C firmly packed dark brown sugar
- 3/4 C vegetable oil (I used slightly less, but still more than a 1/2 C)
- 2 C + 2-ish tbs all purpose flour
- 2 tbs ground ginger
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/8 tsp cardamom (can’t forget the cardamom!)
- 1 tbs grated, peeled fresh gingerroot
Preheat oven to 350 F. Butter and flour two 9×5 loaf pans
Combine the Guinness and molasses in a saucepan. Bring to a boil over high heat. Turn off the heat and add the baking soda. Allow to sit until the foam dissapates.
Meanwhile, in a bowl, whisk together eggs and both sugars. Whisk in the oil.
In a separate, larger bowl, whisk together the flour, ground ginger, baking powder, salt, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
Pour evenly into the two pans and bake for around 35 mins. I had it in for 30, then checked on it and it needed a few more minutes.
Take it out, let it cool, cover in cool whip and devour! Other comments in the reviews suggested topping it with a lemon glaze or powdered sugar. I’m sure the options are endless!
I’m sorry if I’ve disappointed you by not resolving the cliffhanger from my felted loops pillow post today, but honestly, it isn’t done yet. It’s one of my goals for this weekend, so next week I’ll fill you in on how it came out!
I think I said a couple weeks ago that it would be possible to blog about one food thing a week…that the odds were in my favor for making at least one blog-worthy food item a week….heh heh…apparently not.
After making that delicious Guinness Stew a few weeks ago, I still have 3 cans of Guinness sitting in the fridge because neither Brandon nor I like it. Correction: We don’t like to drink it. It’s quite tasty when cooked or baked!
So last Sunday I was pumped to make another Guinness inspired treat and browsed the internet to find some delicious recipe to try. I came across a Guinness Stout Ginger Cake recipe that sounded really good. I had almost everything except eggs and cardamom.
I do my usual Sunday Grocery errand to get food for the week but then also get the two extra items for the new recipe. When I get to the spice row I start looking for Cardamom. My usual (less expensive) spice brand doesn’t have it…could this be? I search through the rows again convincing myself that the spices are alphabetical and it would be between the bay leaves and cayenne pepper..*sigh* I move over to the “other” brands and quickly find it in its properly alphabetized place. My eyes move down to the price tag…$11.79?! Oh my gosh…how ridiculous…I go back to my staple brand and search for it again hoping that this cannot be the only option.
No such luck. I suck it up and put that expensive spice jar in my cart. I think my next food mission will be finding recipes that require cardamom…
After I get home I mixed it all up, put it in the oven, and came upstairs to blog. Within 20 minutes I can really smell it which I thought was odd because it was supposed to be in the oven for an hour! 5 minutes later I start to smell burning and I think, this can’t be good.
I come downstairs to this:
I immediately go back to the recipe and try to figure out where I went wrong…too much Guinness? nope. not enough flour? not at all. I can’t figure it out! So then I go to the reviews and I find out that quite a few people ended up with terrible messes in their ovens. And they advise putting it into two 9×5 pans.
To add salt to the wound, a lot of other reviews were along the lines of “I didn’t have any cardamom on hand, but the recipe was so good, it didn’t need it” gahhh!
Word to the wise: read the reviews before buying for and baking the recipe.
So what am I doing this weekend? finishing my crazy hard pillow and trying out this recipe again. That’s right, I’m going to brave it a second time. For one thing, I still have two cans of Guinness and a whole bottle of cardamom! Plus, I tried some of the cake that had actually baked after its short oven life and it was really good! I can’t wait to try it when its successful.
Thats all for today, enjoy your weekends! What are you up to? Any fun adventures?
- 6 T plus 1/2 C flour, divided
- salt and pepper
- 2 1/2 # boneless skinless chicken thighs
- 4 t EVOO
- 3 pieces bacon, chopped
- 1 14oz can Guinness or other stout beer
- 1 # carrots
- 8 oz package mushrooms
- 2 C chopped onion
- 4 cloves garlic, minced
- 1 1/2 t dried thyme (you could go without this much if you wanted)
- 1 C reduced sodium chicken broth
- 2 C frozen baby peas, thawed
Dredge the chicken thighs in 6 T flour plus salt and pepper. Then cook half of it in a large skillet with 2 tsp oil, (2-4 mins per side) put that in the slow cooker, and cook the other half.
2 1/2 pounds of chicken?! “Hey honey, guess what you’re having for lunch this month?”
I went for the real bacon…no pre-packaged Oscar Mayer stuff for this dinner…I went straight to the meat counter.
Cut it up and cook it for 2 minutes or so, add the 1/2 cup of flour, cook for a little bit longer and then add the can of beer. Pour it all on top of the chicken.
side note: I now have 3 more cans of Guinness, and neither Brandon nor I like the stuff. I’ll have to find something else fun to do with them. Maybe I can find some ideas here: 100 Ways to Cook with Guinness…and perhaps a future blog post? woot!
Chop up the veggies. I had a helper with this. This is seriously what I saw the whole time. She was hoping that some carrots would *accidentally* fall (and sure enough, some did).
Put everything in the pot! Add the spices too: thyme, garlic, salt and pepper
Let it cook for 4-6 hours on high or until the chicken is “fall apart tender” and stir in the peas for the last 15 minutes. Bon Appetit!
Best enjoyed on a cold night! This made a ton, we seriously had plenty for dinner, lunch the next day and I froze a whole container of it for another night.