Happy St. Patrick's Day!
Bring on the corned beef dinner, green beer and green cupcakes!
Just one teeny, tiny problem.
Mike, the only Irish descendant in the relationship, has forbidden me from making a corned beef dinner. We like our beer dye-free. And, without even tasting one, I've had my fill of green cupcakes with white frosting.
Instead, while trying to plan the food portion of the holiday, I decided I wanted to serve a dessert with a bit of personality. Perhaps with beer as my secret ingredient?
This is where my amazing, handsome, beer-brewing boyfriend comes in rather handy. That's right - he brews beer in our tiny apartment. Lots and lots of beer.
His "Breakfast Stout", a dry Irish stout, would be the perfect complement to a spicy, warm gingerbread. I knew it. Mike knew it. And he handed over one of the last bottles with a sigh.
No pressure here. I stole one of the last bottles of this brew for an experiential dessert. This dessert will be served after a dinner of corned beef paninis, because I love corned beef. And I don't think it's very Irish-like of Mike to forbid me to serve it.
But I do promise to leave the green dye out of the beer. Just to be safe.
Irish Stout Gingerbread
from Allison M. Veinote
makes 12 individual portions
This recipe uses a dry, Irish stout to provide a special variation on a traditional recipe. Guinness will work beautifully in the recipe, but feel free to experiment with other beers done in a similar style.
I plan on serving these with healthy scoop of sweetened whipped cream, but a vanilla or ginger ice cream would be just as tasty.
2/3 cup dry, Irish stout (such as Guinness)
2/3 cup molasses
1 teaspoon baking soda
1 large egg
5 tablespoons + 1 teaspoon granulated sugar
5 tablespoons + 1 teaspoon light brown sugar
1/2 cup grapeseed oil
1 cup + 2 tablespoons all-purpose flour
4 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch ground cardamom
Preheat the oven to 350 degrees. Prepare muffin tins with non-stick spray and liners.
In saucepan over medium heat, bring stout and molasses to boil. Remove from heat and stir in baking soda. Allow to cool as foam subsides.
While stout mixture is cooling, combine egg and sugars in stand mixer fitted with whisk attachment. When combined, stream in grapeseed oil.
In medium mixing bowl, whisk together flour, ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
On low speed, stream stout mixture into egg mixture. Whisk until combined.
Add dry ingredients to liquid. Whisk until just combined.
Divide evenly between muffin tins. Bake 22 to 25 minutes, until well risen and centers spring back when pressed.
Serve with fresh sweetened, whipped cream or ice cream.