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RECIPE: Carrotcake Cupcakes with Ninkasi double-IPA buttercream frosting

6th May 12 (Sun) 1 comment

A blogpost by Eugene-Oregon bottle shop & taphouse Sixteen Tons recently mentioned the great flavor combination of carrot cake and India Pale Ale. I immediately exclaimed, “by golly (radio edit)… I’m going to make some carrot cake IPA combo… somehow!!” And thus this recipe was born…

Ginger Carrot-cake Cupcakes
.

with IPA buttercream frosting

Cupcake Ingredients:
makes about 12 cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 1/2 cups peeled, grated carrots
  • 2 tsp peeled and finely grated fresh ginger

Frosting Ingredients:
makes about 12 cupcakes

  • 2/3 cup Ninkasi Tricerahops Double IPA (or any other hoppy beer of your choosing)
  • 4 oz. (1 stick) unsalted butter, softened
  • 12 oz. low-fat cream cheese, softened
  • 2 tsp vanilla extract
  • 2-3 cups powdered sugar
  • candied ginger for garnish


(click for larger)

Steps:

Cupcakes~

  1. Preheat oven to 350 F. Insert 12 cupcake liners into a 12-muffin tin.
  2. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
  3. In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
  4. Gradually add the flour mixture and stir until just combined. Add grated carrots and grated fresh ginger. Stir to combine.
  5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

Frosting~

  1. In a saucepan, add the IPA and place over LOW-medium heat. Reduce the beer by half (until it measures approximately 1/3 cup). It will be a darker caramel color from the original beer.
  2. In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.
  3. Add in the vanilla, powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy.
  4. Cover the bowl and chill for 1 hour.
  5. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
  6. Frost when the cakes are at room temperature and garnish with candied ginger.
    Enjoy!


(click for larger)

Seeing as Ninkasi Tricerahops comes in a 22oz bottle, you still have about a pints-worth of the beer to pair with a cupcake… well, if you didn’t drink it while you were baking.

Speaking of cupcakes…

Just around the corner is the 2nd annual Eugene Beer Week, and one of the events on Thursday, May 10th is a beer & cupcake tasting (FB event). Join 16 Tons and Divine Cupcake at the Supreme Bean Coffee Company (2864 Willamette, Eugene, OR 97405) for this unique event. They’ll be serving up 5 different pairings with Divine Cupcakes and a great flight of specialty beers:

  • Boneyard’s Hop Venom IPA with IPA frosting carrotcake
  • Widmer’s Imperial Stout with Death by Chocolate
  • Rogue’s Hazelnut Brown Ale with Salted Caramel
  • Elysian’s Avatar Jasmine IPA with Tao of Green (matcha green tea cake)
  • Elysian’s The Peste Chocolate Chili Beer with The Swizzle (Mexican Chocolate Cake)

Cupcakes served 5:30pm-10pm on Thursday, May 10th.  Free Entry, $3 per 3oz Beer + Mini Cupcake.  Free Widmer Glass to first 60 people.  Full Food, Beer, Wine, and Coffee Menu offered.  All ages welcome.

Bon appetit!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK. For specific “cooking with beer” links, go here:

~Dan – np: O.S.I.Fire Make Thunder

RECIPE: Pear, Bleu Cheese & Walnut Mini Cheesecakes

14th Mar 12 (Wed) Leave a comment

Due to its proximity to March 14th (3/14), for Eugene Veggie Supper Club this month, I set our theme as PIE.  Pie beats out cake any day of the week, in my mind.  Cheesecake is a misnomer if I ever heard of one; so I dreamt up this recipe from a basic “normal” no-bake cheesecake recipe…

Pear, Bleu Cheese & Walnut
.

Mini-Cheesecakes (no-bake)

Ingredients:
makes about 12 to 14 mini-cheesecakes

  • 12 mini-graham crusts (they come in 6-packs, or make your own small or large)
    —–
  • 8 oz. cream cheese or neufchâtel
  • 4 oz. bleu cheese crumbles
  • 1/2 cup sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 can of pears (in their own juice – not syrup) with about 1/2 of the juice from the canned pears
  • 1 small (4 oz) container of diced pears (for blending)
    Dole makes snack-cup sized diced pears
  • 8 oz. heavy whipping cream
    —–
  • 1 small (4 oz) container of diced pears (for garnish)
  • candied walnuts (for garnish)
  • arugula (for garnish)

Steps:

  1. Combine cheeses, sugar, juices, extracts, and pears into a food processor or blender.  Mix until smooth.
  2. Add heavy whipping cream and mix until fluffy.
  3. Scoop filling into crust(s) and chill for at least 3 hours.
  4. Garnish with extra diced pears, walnuts & arugula right before serving.  Enjoy!

Prep time: 15-20 minutes, chill 3+ hours
Nutritional Info (per serving): With Crust: 280 calories, Fat 17g, Protein 4g. Without Crust: 170 cal, Fat 12g, Protein 3g.

This recipe is surprisingly easy to make.  You can make your own crust, candy your own walnuts, etc – but there’s definitely no dire need.  These cheesecakes could easily be make into a larger cheesecake as well (just use a bigger crust, the filling would be the same).  It’s a beautiful mix of savory and sweet.

This is a mainly music-based blog (in fact my Puscifer Portland 3/14 review is coming shortly after their show). If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Pi(e) Day!

~Dan – np: Stabat AkishNebulos

The first thousand digits of Pi… π = 3.1415926535897932384626433832795028841971693993751058209749445923078164062862 0899862803482534211706798214808651328230664709384460955058223172535940812848111745028410270193852110555964462
294895493038196442881097566593344612847564823378678316527120190914564856692346034861045432664821339360726024 9141273724587006606315588174881520920962829254091715364367892590360011330530548820466521384146951941511609433 05727036575959195309218611738193261179310511854807446237996274956735188575272489122793818301194912983367336244 0656643086021394946395224737190702179860943702770539217176293176752384674818467669405132000568127145263560827785771342757789609173 6371787214684409012249534301465495853710507922796892589235420199561121290219608640344181598136297747713099605 18707211349999998372978049951059731732816096318595024459455346908302642522308253344685035261931188171010003137838752886587533208381 420617177669147303598253490428755468731159562863882353787593751957781857780532171226806613001927876611195909216420198

RECIPE: Pumpkin Stout Tiramisu

1st Jan 12 (Sun) 4 comments

For New Year’s Eve 2011, I took a classic tiramisu recipe and altered it a little bit into…

Pumpkin Stout Tiramisu

Makes 12 large servings

Ingredients: makes a 9″ x 13″ pyrex sized tiramisu sheet

  • 6 egg yolks
  • 1 ¼ cups white sugar
  • 16 oz. package of mascarpone (soft Italian cheese)
  • 2 cups heavy whipping cream
  • one (1) 12 oz. package of lady fingers (about 40 of 4″ cookies used)
  • ½ cup (4 oz.) pumpkin stout
    I used Corvallis-based Flat Tail Brewing’s Feathertop Imperial Pumpkin Stout, which was aged on vanilla beans and sweet cinnamon bark
  • ¼ cup strong coffee (espresso or strong batch of french press)
  • cocoa powder (for dusting) or semi-sweet chocolate bar (for grating or curling)

Steps:

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water.  If you don’t have a double-boiler, here are some alternatives.  Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  2. Add mascarpone to whipped yolks. Beat until smooth.  Using a hand mixer will help.
  3. In a separate bowl, whip the heavy cream to stiff peaks (also with a hand mixer). Gently fold into yolk mixture and set aside.
  4. Take half of the lady fingers (about 20 cookies) and line the bottom and sides of a large glass bowl (9″ x 13″ pyrex).  Mix the stout & coffee together and then brush about half of the mixture over top of the lady finger layer. Brushing (versus dipping the cookies or pouring the liquid) gets some of the flavor into the cookies, but it doesn’t turn into a soaking mess.  Spoon half of the cream filling over the lady fingers.
  5. Repeat ladyfingers (remaining 20 cookies), stout/coffee, and filling layers. Garnish with cocoa powder or chocolate curls. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
  6. Refrigerate several hours or overnight.  Enjoy!

I think this would be great with any darker beer… a coffee stout, like Eugene-based Oakshire’s Overcast espresso stout would be amazing – and I think I’ll try that next.  Also, if they make the imperial chocolate pumpkin porter Big Black Jack next fall, I may have to try it with that as well.  Since craft beers vary by region, if you can’t find the exact beers above, I’m SURE you’ll find something suitable.  The best part of the recipe… you get plenty of beer to drink while you’re making it.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Mike PattonThe Solitude of Prime Numbers

RECIPE: Blueberry Muffin Bread Pudding

15th Nov 11 (Tue) 4 comments

A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.”  We were to pick a cartoon and design a dish that represented it in some manner.  I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs.  I used blueberries and one lone strawberry (aka “Papa Smurf“)…

Blueberry Muffin Bread Pudding


Makes 10-12 servings

Ingredients:

  • 10 blueberry muffins (your favorite recipe or box mix)
  • 1 cup fresh or thawed frozen blueberries
  • 2 cups soy/rice/almond milk
  • 1/2 cup sugar
  • 4 eggs or vegan egg replacer
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • optional: whipped cream and fresh berries

Steps:

  1. Crumble ½ of the muffins into a buttered baking dish.
  2. Add 1 cup blueberries in a layer.
  3. Crumble remaining ½ of the muffins over the top.
  4. Beat together milk, eggs, sugar, cinnamon and vanilla.
  5. Pour mixture over crumbled muffins.
  6. Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
  7. Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Chali 2Na – Fish Outta Water


RECIPE: Pumpkin Cinnamon Rolls

10th Oct 11 (Mon) 1 comment

For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

Makes 12 servings

Ingredients:

Dough~

  • 1 package dry yeast (about 2 1/4 tsp)
  • 1/4 cup warm water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup soy, rice, or almond milk
  • 1/4 cup margarine, melted
  • 1 Tbl granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup all-purpose flour
  • 1 Tbl vegetable oil

Filling~

  • 3 Tbl granulated sugar
  • 3 Tbl brown sugar
  • 2 Tbl all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 Tbl chilled margarine, cut into small pieces

Glaze~

  • 3/4 cup sifted powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
  2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  4. Punch the dough down; cover and let rest for 5 minutes.
  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – ToolÆnima


RECIPE: Creamy Vegan Chocolate Pudding

10th Jan 10 (Sun) 3 comments

Vegan Chocolate Pudding

(photo courtesy of foodgawker)

This weekend will be a double-whammy recipe post (cute olive penguins this evening).  Yesterday I made homemade vegan chocolate pudding for today’s Vegetarian Supper Club in Eugene, OR.  It wasn’t too hard… and my taste test last night was delicious.  It is adapted from the January 2007 issue of Vegetarian Times. (They also used instant decaf coffee as an ingredient).

Ingredients:
makes four 6 oz. servings

  • 2 cups plain soy milk/rice milk/coconut milk, divided
  • 2 Tbl cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegan semisweet chocolate chips (or regular chocolate chips if not strictly vegan)
  • 3 Tbl sugar
  • pinch ground nutmeg
  • 1 tsp vanilla extract

Steps:

  1. Whisk together 1/2 cup soymilk and cornstarch in a small bowl.  Set aside.
  2. Combine remaining 1.5 cups soymilk, cocoa, chocolate chips, sugar, and nutmeg into a large saucepan.  Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 10 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Divide pudding among 4 custard cups and chill well before serving.
  6. Enjoy!

*NOTE: If you double the recipe (or quadruple, like I did), you need to heat it longer… it took mine about 40 minutes instead of the above prescribed 10 minutes… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Info for the dieters… each serving is approximately 150 calories, 5 grams of protein, 5 grams fat, and 25 grams carbs.  I kept my version to 5 ingredients (for a challenge imposed by the dinner theme) and used sweetened dark chocolate chips and didn’t add the extra sugar, not much different outcome in flavor or consistency.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, and pumpkin-infused vodka cocktail at THIS LINK.

~Dan – np: David GouldAdonai in Dub

RECIPE: Strawberry Cornmuffins & Fruit Spring Rolls

28th Jun 09 (Sun) Leave a comment

June’s Veggie Supper Club in Eugene was an “Amazing Appetizers and Fantastic Fingerfoods” theme; so I decided to try something new for me and something that would incorporate the great strawberries from market and raspberries from our backyard… so, Strawberry Cornbread Muffins and Fresh Fruit Spring Rolls were on the menu for today…

(photo: Made Healthier)

Strawberry Cornmuffins

Makes 12 muffins

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 2 large eggs
  • 1 1/4 cups low-fat buttermilk
  • 2 Tbs. unsalted butter, melted
  • 1 cup sliced strawberries

Directions:

  1. Preheat oven to 350F. Spray 12-cup muffin pan with cooking spray.
  2. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Whisk together eggs and buttermilk in separate bowl. Stir cornmeal mixture into egg mixture. Fold in melted butter and strawberries. Scoop batter into muffin pan.
  3. Bake 15 to 20 minutes, or until tops are brown. Cool 10 minutes in pan; cool completely on baking rack.

~*~*~*~*~*~*~*~*~*~*~*~*~

(photo: Chicago Mag)

Fresh Fruit Spring Rolls
with Yogurt Dipping Sauce

Makes as many rolls as you want

Spring Roll Ingredients:

  • Fresh fruit.  I used strawberries, pineapple (with their juice), bananas, raspberries.
  • Small rice paper spring roll wrappers
  • Fresh mint

Spring Roll Directions:

  1. Cut into small pieces and mix fruit & mint together.
  2. Using warm water (not too hot to the touch), dip stiff rice paper wrapper for 15-30 seconds until pliable.
  3. Place spoonful of fruit mixture in center of wrapper (amount dependent on rice paper size).  Don’t overfill, as you’ll get a hull breach.  Try to get as little of the juice in as possible, as this will make rolling it difficult.
  4. Wrap like a burrito… can be tricky.
  5. Repeat.

Dipping Sauce Ingredients:

Dipping Sauce Directions:

  1. Mix.
  2. Dip.
  3. Enjoy.

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, and mushroom dumpling stew at THIS LINK.

~Dan – np: dredgThe Pariah, The Parrot, The Delusion no torrent or free download here

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