Chocolate Stout Cake

St. Patrick’s Day is in less than a week and as someone with predominantly Irish heritage, I always enjoy celebrating the holiday with some Irish inspired dishes. This week, I’ll be sharing with you some Irish dishes that you can make to celebrate too!

I spotted this recipe, a chocolate stout cake, on one of my new favorite baking blogs, Sweetapolita, a week or so ago and realized I had all the ingredients on hand to make it. Few things go together better than chocolate and Guinness and then add the fact that you can eat them together in cake form. Brilliant!

Start this cake by measuring and cutting parchment paper to line the bottoms of two round cake pans. Then spray the pans with baking spray.

Heat the Guinness and butter in a small saucepan over medium heat until the butter melts.

Remove it from the heat and whisk in the cocoa powder until smooth.

Pour it into a separate bowl and set it aside to cool completely (I put mine in the fridge to speed up the cooling process).

In a medium size bowl, whisk together all the dry ingredients. In an electric mixer, mix together the eggs and sour cream until well combined.

Add the cooled cocoa mixture and mix until well combined.

Slowly add the dry ingredients and combine on low speed.

Divide the batter into the prepared pans and bake for 35 minutes at 350 degrees.

Once cooled, frost with the whipped vanilla bean frosting.

This cake was delicious. It tasted chocolaty but also had another layer of flavor from the Guinness. There is a visible difference between my cake and the one from Sweetapolita, my cake is lighter in color. I think I may have needed a darker cocoa powder but I couldn’t find any at the grocery store. I may have to start ordering some baking ingredients online in order to get what I truly need.

The frosting was sensational! Creamy and light and the addition of the vanilla bean was a great idea, it looked like vanilla bean ice cream covering the cake. The flavor in the icing paired very well with the cake. All in all, a simple and delicious recipe and perfect for your St. Patty’s Day celebration!

The recipes for both cake and frosting can be found at Sweetapolita.com.

 

Chocolate Cookies with Peanut Butter Chips

I’ve officially started my Christmas cookie marathon. Monday night, I made 2 batches of cookies and decided to freeze half of the uncooked cookie dough from each recipe. My plan is to then take out the uncooked cookie dough, a day before I want the cookies, and then simply bake up a few trays of fresh cookies. (I’ll let you know how that goes closer to Christmas!)

First, I mixed up a batch of Oatmeal Cranberry cookies with white chocolate chips. You can find that recipe from this post of yore. After baking 2 sheets of those and putting the rest in a Ziplock freezer bag, I moved on to one of my favorite cookies of all time.

My mom has made these cookies for as long as I can remember and they have always been a Christmas favorite of mine. She even used to make them and mail them to me at college, those were the best care packages! You can find the recipe on the back of the Reese’s Peanut Butter Chip bag (just like the Tollhouse recipe on the back of the chocolate chips!). These cookies are the perfect balance of chocolate and peanut butter and they are so soft and chewy; perfect with a tall glass of cold milk, perfect for Santa even! I have recently added Reese’s Pieces to the recipe and made them even better!

Start the cookies by creaming the softened butter and sugar together until its nice and fluffy.

Add in the eggs and mix well. Add in the vanilla.

In a smaller separate bowl, mix together all the dry ingredients.

Slowly add the dry ingredients and mix well. Add in 1/2 cup of peanut butter chips and 1/2 cup of Reese’s Pieces and mix well.

Scoop onto parchment lined cookies sheets.

Bake for 8-9 minutes. Cool completely.

Enjoy with a glass of milk!

Here’s the recipe from the Reese’s chip bag:

Chocolate Cookies with Peanut Butter Chips
Print
Author: Adapted by Red Velvet from Reese’s
Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Serves: 32
Ingredients
  • 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  • 1/2 cups Reese’s Pieces
Instructions
  1. Heat oven to 350°F.
  2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well.
  3. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture.
  4. Stir in peanut butter chips and Reese’s Pieces.
  5. Drop onto parchment lined baking sheets. Bake for 8-9 minutes.

 

Sugar Cookies

I have launched a full search for the perfect sugar cookie this holiday season. Typically, I make flatter, chewy sugar cookies and decorate the tops of them with colored sugar and holiday candies. These are one of my favorites because of all the butter and sugar but they also look beautiful with all the sugars however I’m hoping to make a sugar cookie this year that includes icing. I have considered the cookies that you roll out and cut with cookie cutters but I honestly don’t like that sometimes those cookies are hard, I’m a soft and chewy cookie person. This week I attempted the old fashioned cake-like sugar cookie and topped it with a white frosting.

I have bought these types of cookies at the grocery store before and was attempting to duplicate those. This recipes is a typical cookie recipe, its simple and straight forward with few steps. All you truly need is an electric mixer and a recipe to follow and anyone can make it.

Start the recipe by creaming the sugar and butter with an electric mixer.

 

Add the eggs and mix well after each. Mix in the vanilla.

Add the milk, alternating with the dry ingredients. Mix until all ingredients are well combined, being sure to scrape down the sides of the bowl with a spatula.

Chill the dough for up to an hour.

Once chilled, scoop onto a parchment lined baking sheet (parchment paper truly does save your cookie sheets and extend their life!).

Bake at 350 degrees for 10-12 minutes until the cookies spring back quickly when you touch the top lightly with your finger.

Allow the cookies to cool completely and while you’re waiting, mix up the icing.

Simply mix together all the ingredients, adding the powdered sugar in slowly. Add enough milk until the frosting is the consistency you like.

Ice the cooled cookies using a pastry bag and round pastry tip. Sprinkle lightly with large white sugar.

While these cookies were good, they weren’t amazing. I felt the cookies themselves were too bland and needed something extra. Eric mentioned that he thought that were “too cakey” though I liked that quality about them; I think it pairs well with the frosting. I got no complaints about the frosting!

 

Here’s the recipe:

Cake Sugar Cookies with Frosting
Print
Author: Red Velvet
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 20
Ingredients
  • Cookies:
  • 1 stick of butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cup flour
  • 1/2 teaspoon salt
  • Frosting:
  • 1 stick butter, softened
  • 2 cup powedered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
Instructions
  1. Cream butter and sugar.
  2. Add the eggs one at a time mixing well after each.
  3. Add in the vanilla, baking powder and salt and mix well.
  4. Add the milk and flour alternating and mixing well.
  5. Chill for up to 1 hour.
  6. Spoon onto greased or lined baking sheets. Bake at 350 degrees for 10-12 minutes until just beginning to brown.
  7. Frosting:
  8. Cream butter and powdered sugar.
  9. Mix in 1 teaspoon vanilla.
  10. Add 1-2 tablespoons of milk. Mix well until it has reached desired consistency.
  11. Top cooled cookies with frosting and clear sugar crystals.