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Posts tagged “stout

Black Cauldron Chocolate Imperial Stout Cake

Black Cauldron Chocolate Imperial Stout Cake

It was my birthday last weekend and I started out my day by baking a birthday cake, because I was wide awake early in the morning and I had a bit of time just for myself  … because it was my birthday and I really wanted chocolate … because I wanted something extra special. Birthdays are really important to me. I think part of it is simply the celebration that you are still alive … that in itself is such an incredible gift … but the other part is a birthday is a special day just for you. I think so many of us spend so much of our lives for other people that we really need a day just to stop, sit back and honor ourselves.

Anyway, I was baking my cake and the recipe doesn’t use all of the bottle of stout … which means I have a bit left. I mentioned this to my sweet man who was messaging me to wish me a happy birthday … and just before I am about to drink the last bit of stout, he says to me, “Do you have any grapefruit?”  Yes, I said … why? … “I’ve heard dark beer poured over grapefruit is really good in the morning … You’ll have to tell me if it’s true … I think it’s something about the citrus and the beer counteracting each other and the final taste being sweet.”

So it is 8:04 a.m. and not only am I baking a chocolate stout cake and drinking Imperial stout, I just poured beer all over my grapefruit. And, strangely, it was good. I don’t think I would purposely open one of my good dark beers to pour over a grapefruit, but it was good.

Beer on a grapefruit?

This stout is special, by the way. I didn’t use Guinness in my cake. Guinness is the beer everyone seems to use in these kinds of recipes, but I am not all that crazy about Guinness and I think it’s partly because Guinness considers itself a “man’s” beer–hey, I’m a woman and I drink dark beer too! I stumbled across an Imperial stout that honors ancient women brewsters: Black Cauldron Imperial Stout from the Grand Teton Brewing Company.  You have to read the story behind this beer. It is heartwrenching and a beautiful tribute.

So while this cake might appeal to men, it is a tribute to women. If you make it for your sweetie on Valentine’s Day, take a moment to remember those women brewsters and to honor yourself (whether you’re male or female … we all need to honor ourselves).

Black Cauldron Chocolate Imperial Stout Cake

Black Cauldron Chocolate Imperial Stout Cake

from Recipe Girl

Chocolate Stout Cake:

  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup Imperial stout beer
  • 1 cup white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter, softened
  • 3/4 cup granulated white sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1/3 cup nonfat plain yogurt
  • About  3/4 cup of dark chocolate chips, chopped

Chocolate Imperial Stout Sauce:

  • 1/4 cup Imperial stout beer
  • 3 Tablespoons brown sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F. and place rack in middle of oven. Grease and lightly flour 9-inch cake pan (or use 8-inch pan if you’d like a slightly taller cake.)
  2. Prepare cake: In a small saucepan, combine cocoa powder and stout. Heat over low-moderate heat until smooth and warmed. Set aside to cool.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low- medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla. Add the yogurt and the cocoa /stout mixture and beat on low until fully mixed.
  4. Add the flour mixture in three parts, beating well after each addition. Beat the batter for a minute or so after everything is added, till the batter is good and fluffy.
  5. Pour batter into prepared cake pan and bake 35 – 55 minutes or until cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean.
  6. While cake is baking, prepare the sauce: Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool.
  7. When the cake is done, poke holes in it, and spoon 3/4 of the sauce over bottom of cake, allowing sauce to seep into cake. Slide a knife around the edges and invert the cake right side up onto your serving platter.
  8. Poke holes in the top of cake and spoon the remainder of sauce on top of cake. Try not to waste any of that precious sauce like I did … poke LOTS of holes so it all seeps into the cake because it is SO good.
  9. I topped it with whipped cream and berries and a drizzle of chocolate sauce. I think I went a little overboard with the whipped cream, but oh it was amazing like that.

Black Cauldron Chocolate Imperial Stout Cake

This recipe was shared at Totally Tasty TuesdaysWonka Wednesdays,  Newlyweds Recipe LinkyWednesday EatsFoodie Friday Trick or Treat Tuesdays and Gooseberry Patch Pies & Cakes.

Black and Tan Brownies

Black & Tan Brownies

This week is a special week for me … my facebook page passed a little milestone that was significant to me. I can’t believe I have over 700 people who like my page! Seven just happens to be my lucky number and I know it’s just a number, but I feel so incredibly honored and grateful to be in the company of so many wonderful foodies. I get so much inspiration and so many great ideas from all of them, but you know what the most amazing thing is? I never feel lonely anymore. I work from home so I used to get quite lonely at times, and now I don’t. I have this big group of caring friends and every single one of them is SO loving and sweet and supportive. My heart is just bursting with love for all these friends that I share my food with.

So to send a super big THANK YOU to all of you who wonderful people inspire and support me, I made some brownies. Not just any brownies, though.

These brownies are styled after one of my very favorite drinks: the Black and Tan (if you haven’t had one, it’s half Harp Lager on bottom, with Guinness Stout poured on top). They can be quite tricky to pour to get the layers to show … bartenders often use a bent spoon to pour the Guiness over. The brownies do actually have Guinness in them, although I thought to be true to the drink you ought to include a bit of Harp, but there isn’t any of that. Ah well, they are still delicious. And Light. I took the Cooking Light recipe and further healthified it so you don’t have to feel guilty when you eat them. They aren’t quite as tricky to pour as the drink. The layers will stay intact.

These brownies also happen to be doubly appropriate because today is Arthur’s Day–so it’s a good time to raise your glass and celebrate. And have a brownie.

AND you may notice if you count the ingredients (but don’t count the salt!) that each layer has 7 ingredients. I know that’s cheating a little, but that is the way I’m allowing myself to think of it.

Black and Tan Brownies

Black & Tan Brownies

Adapted from Cooking Light

Tan Brownies:

  • 6 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 c. flour + 1/2 c. white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Black Brownies:

  • 3 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Guinness Stout (or other stout beer)
  • 1/2 c. white flour + 1/2 c. white whole wheat flour
  • 1/4 teaspoon salt


  1. Preheat oven to 350°.
  2.  Make the Tan Brownie layer: Toast the pecans briefly in a 300 degree oven just until lightly brown. Place 6 tablespoons butter and brown sugar in a medium bowl and beat until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Add flour, baking powder and salt and stir just until combined. Put the batter into a 13 x 9–inch baking pan coated with cooking spray, spreading the thick batter evenly across the pan as best you can with a knife or rubber spatula. Sprinkle with toasted pecans. Bake at 350° for 15 minutes. When you pull out this layer from the oven, the batter will be loose and puffy and clearly not done yet. That’s ok.
  3. Make the Black Brownie batter: melt the chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add sugar, 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Add flour and salt to the chocolate mixture, stirring to combine. Pour mixture evenly over the hot Tan Brownie layer.
  4. Bake for 25 minutes or until a wooden pick inserted into center comes out almost clean. Allow brownies to cool slightly before cutting.
Black & Tan Brownies
Thank you, my dear foodie friends. From the bottom of my heart.

Rich, Creamy Dark Chocolate Milk Stout Ice Cream

Rich Creamy Dark Chocolate Milk Stout Ice Cream

I am a woman. I’m not supposed to like dark beer. But I do! I love it! Thick, dark beer. Beer so dark it could be mistaken for coffee. Oatmeal stouts.  Rogue Shakespeare Oatmeal Stout mmm. Cream Stouts. Porters. Double Chocolate Stouts. And my most recent discovery: Milk Stouts. On vacation in Colorado this year (the perfect place for a beer lover to vacation!), I found the Left Hand Brewing Company’s Milk Stout. To me, it’s like vacation in a beer. Now that we are home, I can’t find that one, but I did find some Moo Joos Milk Stout that is almost as good and it’s brewed a little closer to home.

Being a dark beer lover, chocolate stout ice cream is something I had heard of and always wanted to try. I ran across a recipe for Malted Guiness Chocolate Stout Ice Cream the other day at the Sassy Radish. I loved her post, but it was challenging me to try to make it lighter, healthier. Can you make ice cream that is thick and rich and chocolate that’s not going to make you incredibly fat? Hey I had to try.

I couldn’t bear to cut down the amount of chocolate, but I used the most intense dark chocolate I had on hand: Green & Black’s Organic 72% Baking Chocolate has just a hint of sweetness with an intense dark chocolate flavor. I didn’t have quite enough of that, so I threw in some Ghirardelli 60% Cacao Bittersweet chocolate chips. Dark chocolate has the most health benefits of all the chocolates so it’s the perfect ingredient for a “healthy” but rich chocolate ice cream.

Dark dark chocolate for the ice cream

Rich, Creamy Dark Chocolate Milk Stout Ice Cream

I had no malted milk powder like she used in hers, so instead I added espresso powder and cinnamon–and a hint of kahlua. I cut out the whipping cream and used fat free half in half in place of both the milk and the cream. And I replaced the 4 egg yolks with 2 eggs. And this is what I came up with. It is amazingly thick and rich, with an intense dark chocolate, coffee flavor and a hint of that lovely dark milk stout taste. Stout and chocolate lovers  rejoice!


  • 7 oz. dark chocolate
  • 2 c. FAT FREE Half & Half
  • 1/3 c. sugar
  • 1/4 t. nutmeg
  • 1/4 t. cinnamon
  • 1 T instant vanilla espresso powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup Milk Stout (or other stout beer–most people would probably use Guiness, but I wanted something a little more adventurous)
  • 1 teaspoon vanilla extract
  • 1/8 c. Kahlua

Dark Chocolate and Milk Stout -- Ingredients for the Ice Cream


  1. Place the chocolate in a large bowl and set a mesh strainer over the top. I chopped up the Green & Black’s chocolate bar into smaller chunks so it would melt easier.
  2. In a medium saucepan, over medium heat, warm 1 c. of the fat free half and half, sugar, cinnamon, nutmeg, espresso powder and salt until small bubbles form around the edge of the pan.
  3.  Meanwhile, in a medium bowl, whisk the eggs till fluffy.
  4. When the milk mixture is simmering, remove from heat and add about half the warm milk mixture, in a slow, thin drizzle, to the eggs, whisking constantly, then scrape it all back into the saucepan.
  5. Whisk the mixture constantly with a heat-proof whisk over medium heat until the mixture thickens – about 3 to 4 minutes. Pour the custard through the strainer over the chocolate, stirring until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the beer, vanilla, and kahlua.
  6. Chill the mixture for at least 8 hours or overnight (I had such a hard time waiting!), then freeze in your ice cream maker according to the manufacturer’s instructions.
Rich, Creamy Chocolate Milk Stout Ice Cream

Nutrition Information

Either way you make it, this ice cream is a rich, decadent treat. Just a small scoop of it is very satisfying.


(the Sassy Radish version)

Calories from fat are almost 70% of the calories.

This version is higher in vitamin A and iron, from the extra egg yolks.


(lightened version … the recipe above)

Calories from fat are about 35%. The sugar content is a little higher.

This version is higher in calcium and protein.

Nutrition information for the malted guiness chocolate stout ice cream from the Sassy Radish  Nutrition facts for this recipe (the lightened chocolate stout ice cream)

Nutrition facts generated at


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