Stout Shout Out
I spent St. Patrick’s Day in Ireland one year and was asked repeatedly why I wasn’t back in New York where Patty’s day was inevitably more fun? I live not too far from a one of the bigger irish neighborhoods in New York. Having had a pint in both the old country and here at home I can definetly say Guiness must be drunk on St. Patrick’s Day no matter where you are Irish or not.
The Chocolate and Coffee notes in Guiness nicely compliment of host of sweet flavors. In fact its not uncommon in Ireland to have raspberry or strawberry liquor added to your pint. Stout though dark is actually a very light beer (its got the same calorie count as your average light beer) and is really versatile and fun to cook with. I’ve got it lined up to make an appearance in Chocolate Cheesecake next.
So heres a really simple way to incorporate the luck of the Irish in your baking. Add 1/4 c -1/2 c (I tend to be more heavy handed with a 1/2 c) of Guiness or your favorite stout beer to a homemade chocolate cake. Murphy’s is good, or Brooklyn Brewery makes a really rich Chocolate Stout around the holidays and I hoard it throughout the year for just this purpose. Sometimes I throw a tablespoon of Irish whiskey in the batter just because. You’ll find the cake comes out light and fluffy! To topp ‘er off
Bailey’s Buttercream Frosting
1/2 c (1 stick) butter softened
1/2 c Shortening (you can 1 c butter total and omit the shortening if you aren’t keen on it)
1/4-1/3 c Bailey’s Irish Cream (Emmet’s Irish Cream or your favorite brand is also suitable. Bailey’s now makes a variety of flavor infused irish cream liquors like Bailey’s Mint, or Bailey’s Chocolate, so feel free to experiment.)
4 cups confectioner’s sugar
1 tsp vanilla (clear or pure extract) optional
Blend all ingredients except for the sugar until creamy and smooth. Add sugar gradually while mixing with an electric mixer. Delicious. I’ve watched many of my friends eat the left over frosting out of a bowl with a spoon its soooooo good.