Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Chocolate Stout Bundt

Maybe my site should have been called What the “Forks” for Dessert?……..hmmmm. My renewed love of baking has me making desserts……ALOT!!!!!

After making Corned Beef Tacos and Rueben Pizza, I had one Guinness Stout beer left from all the corned beef I cooked………Just toss the corned beef into a cockpot and cover it with the beer……..no muss…….no fuss. Except for that extra beer. Tim and I are teetotalers, so what to do with that beer? Chocolate Stout Bundt Cake……… who would think a chocolate cake made with beer………..not me!

Pinterest is a wealth of information. I came across a recipe for a Chocolate Stout Cake. The original recipes was from Fine Cooking, but I tweaked it just a bit…….I really did not think a beer in a dessert would taste very good, what a surprise …….even the batter was yummy. I know, you are not suppose to eat stuff with raw eggs in it, but in my life time I have eaten copious amounts of raw batter dough, and lived to tell the tale.

But seriously, the  elderly, infants, and those with impaired immune systems should not eat any foods with raw eggs in them due to the risk of Salmonella. 

Back to my little cakes………..they came out moist and the beer must have made the chocolate………more chocolaty. I made mine in individual size, but you can make one big cake in a regular size bundt pan if you wish. A simple chocolate glaze makes the Chocolate Stout Bundt Cake an elegant looking, chocolate dessert fit for St Patty’s Day or anytime you want a fancy dessert.

Chocolate Stout BundtCollage

 

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Chocolate Stout Bundt

Chocolate Stout Bundt Cake

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

My take on the Fine Cooking version.


Ingredients

  • 1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
  • 1/3 cup dark molasses
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder (extra for dusting the pans)
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/4 cups unsalted butter, softened at room temperature
  • 1-1/2 cups packed light brown sugar
  • 3 large eggs
  • 6 oz. semisweet chocolate, very finely chopped
  • For the glaze:
  • 3/4 cup heavy cream
  • 6 oz. semisweet chocolate

Instructions

  1. Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
  2. In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
  3. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
  4. Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
  5. Make the glaze:
  6. Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
  7. Drizzle cakes with glaze and then let cool.

Keywords: stout beer, chocolate, cake, bake, bundt

 

Tandoori Chicken Burgers

Tandoori Chicken Burgers

Tandoori Chicken Burger

The weather might be trying to keep a foothold in winter but, I am ready for Spring!!! This winter has been sooooo long, cold and snowy. I am not a huge winter weather lover, but this year was about more than a girl could stand. I will be putting my boots and winter coat away and no matter what happens, I will not put them on again until November!!!!!

Now, my rant is over, on to Spring talk…….I am ready to grill again. I know…….you can grill all winter if you want too, but, I don’t like to be cold ,so I AM NOT going to stand outside in the cold to grill. Sorry I think that was a rant again…….

Burgers, they beg to be grilled. I did not grill this burger, but will most certainly be making the Tandoori Chicken Burgers again very soon…… on the grill….did you hear that Mother Nature?

I have seen these burgers made with lamb, beef, or chicken, but in an effort to begin eating better, I chose chicken. The bread is Naan, an Indian flatbread, instead of a traditional bun. I am sure you can make the bread yourself, but I have found it readily available at the grocery store.

The Tandoori Chicken Burger is flavor packed, and topped with cucumber, red onion, cilantro and a cool yogurt sauce. Wrapped in the Naan, it makes a healthy alternative to a regular burger.

Tandoori Collage

 

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Tandoori Chicken Burger

Tandoori Chicken Burgers

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Burgers
  • Method: Grill
  • Cuisine: American

Ingredients

  • Burgers:
  • 1 1/2 pounds ground chicken breast
  • 4 green onions
  • 3 Tablespoons grated fresh ginger
  • 2 Tablespoons lemon juice
  • 1 Tablespoon paprika
  • 2 teaspoons cumin
  • 1/2 teaspoons ground cardamom
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • Naan bread
  • cucumber
  • cilantro
  • red onion sliced thinly
  • Yogurt Sauce:
  • 1 small container fat free plain Greek yogurt
  • 1 Tablespoon fresh mint chopped
  • 2 teaspoons cumin
  • 1 Tablespoon fresh lemon juice
  • salt and pepper

Instructions

  1. Place the chicken and spices in a large bowl. Mix well. Form into 4 patties.
  2. Place yogurt, mint, cumin, lemon juice and salt and pepper in a small bowl and stir together. Set aside.
  3. Slice cucumbers, red onions, and lightly chop cilantro. Set aside.
  4. Cook burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. You can cook inside in a large skillet also. Grill Naan bread or warm in a skillet or grill pan.
  5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
  6. Add the yogurt sauce and serve.

Keywords: ground chicken, green onions, ginger, lemon, paprika, cumin, cardamon, Naan, cucumber, cilantro, greek yogurt

 

Rueben Pizza

Rueben Pizza

Rueben Pizza

 As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.

Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.

The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor.  Kulakofsky’s weekly poker  game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.

Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.

Corned Beef Pizza

Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.

Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.

Rueben Pizza Collage

 

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Rueben Pizza

Rueben Pizza

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1-14 oz. Boboli Pizza Crust
  • 3/4 cup Thousand Island Dressing
  • 4 oz. shredded corned beef, chopped
  • 1 cup onions thinly sliced
  • 3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
  • 1 1/2 cups shredded Swiss Cheese

Instructions

  1. Preheat oven to 450*
  2. Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
  3. Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.

Notes

You can use deli corned beef in place of the shredded corned beef.

Keywords: corned beef, thousand island dressing, sauerkraut, onion, swiss cheese. pizza