Posts by tag: St. Patricks Day

  • Guinness Popsicles with Irish Cream Soaked Brownies

Guinness Popsicles with Irish Cream Soaked Brownies

Posted on March 10, 2016
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I made us popsicles with beer and brownies.

Can I get a “hallelujah” from the audience, please? Because I think these boozy frozen treats definitely deserve some collective praise. They are just that freaking awesome.

I dreamed these babies up a couple of weeks ago when I was brainstorming recipe ideas for St. Patrick’s Day. And I’m not ashamed to admit that I’ve eaten almost every single one of them by myself. And sometimes, I even dip them in a pint of cold stout beer before consuming them. I highly recommend you try that out too. You won’t be sorry.

If you wanted to shout out “hallelujah” again at this point, I wouldn’t blame you. Go right ahead. I’ll wait…

Guinness Popsicles with Irish Cream Soaked Brownies | www.floatingkitchen.net

These Guinness Popsicles with Irish Cream Soaked Brownies aren’t overly sweet. And they definitely taste like beer. Which is a very good thing, in my humble opinion. There are way too many recipes out there that contain alcohol that you can’t even detect in the final product. I want my beer-sicles to taste like beer, damn it! I don’t think that’s too much to ask.

For the brownies, just make up a batch of whatever your go-to recipe is. Or if you’re not feeling it, you could even buy a couple of brownies from your favorite bakery and use those instead. I won’t tell.

Make sure to stock up your freezer with these Guinness Popsicles with Irish Cream Soaked Brownies before St. Patrick’s Day rolls around! And grab a couple of extra beers while you’re at it. For dipping, of course.

Cheers,

Liz

Guinness Popsicles with Irish Cream Soaked Brownies

Yield: Makes 12-14 popsicles, depending on your mold

Guinness Popsicles with Irish Cream Soaked Brownies

Ingredients

  • 2 cups brownie chunks
  • 1/4 cup Irish cream
  • 12 ounces Guinness stout beer
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon chocolate syrup

Instructions

  1. Spread the brownie chunks out into a 8 X 8-inch baking dish. Pour the Irish cream over top, tossing the brownie chunks around to make sure they are all coated. Set aside for a couple minutes to allow the Irish cream to soak into the brownies.
  2. Meanwhile, add the Guinness, heavy cream, milk and chocolate syrup to a large bowl. Whisk to combine. Set aside.
  3. Assemble the popsicles. Add some brownie chunks to each of the popsicle molds, almost filling the molds to the top. But don’t packed them in. You want space between the pieces. You can use a popsicle stick to gently push the brownie chunks down into the molds, if necessary. Slowly pour the Guinness mixture into each of the molds, filling the molds until the liquid reaches the top.
  4. Transfer the molds to your freezer for about 1 hour to partially set the popsicles. Then insert wooden popsicle sticks into each mold. Continue to freeze the popsicles until solid, about 6 hours. The popsicles will be slightly softer than regular popsicles due to the alcohol content.
  5. Remove the popsicles from their molds before serving. Running a little warm water over the molds will help to loosen them, if necessary.
http://www.floatingkitchen.net/guinness-popsicles-with-irish-cream-soaked-brownies/
  • Double Chocolate Guinness Muffins

Double Chocolate Guinness Muffins

Posted on March 9, 2015

I’m just here to make sure we can all enjoy chocolate and beer at breakfast time.

It’s a tough job. But somebody’s got to do it.

These Double Chocolate Guinness Muffins are wonderfully soft and delicious. And while they don’t taste strongly of Guinness, they do taste strongly of chocolate. And that’s pretty darn cool. I dare you to try and eat just one. I didn’t stop until two. OK, three. Possibly four. Don’t judge me!

Truth be told, these babies are kind of teeter tottering on cupcake status. But don’t tell anyone. Let’s keep some secrets between us. It’s way more fun that way.

Guinness-Chocolate-Muffins-2

Yesterday I had the pleasure of having brunch with Carrie and Nicole, a couple other New England-based food bloggers. The thing I like so much about brunch is that you can usually get away with eating foods that you would never normally consider acceptable at breakfast time. Like duck fat french fries. And champagne. Yeah, we had both of those things. And also perhaps chocolate and beer disguised as a muffin. Just saying.

Cheers,

Liz

Double Chocolate Guinness Muffins

Yield: Makes 12 muffins

Double Chocolate Guinness Muffins

Ingredients

  • 1/2 cup (8 tablespoons), unsalted butter, melted and cooled
  • 1/2 cup Guinness stout beer
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 3/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/4 cups semi-sweet chocolate chips

Instructions

  1. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
  2. In your stand mixer with the paddle attachment, beat the butter, Guinness and eggs on medium speed until combined. With the mixer on low speed, slowly add in the flour, sugar, cocoa powder, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the chocolate chips.
  3. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Transfer to your pre-heated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in their tin for about 10 minutes, then remove and transfer them to a wire rack to continue cooling.
  4. Muffins can be stored at room temperature in an airtight container for 2-3 days.
http://www.floatingkitchen.net/double-chocolate-guinness-muffins/

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