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Beer Pizza Dough and a Foodbuzz/New Belgium Tastemaker Event

20 Apr

It’s no secret that I love cooking with beer, and ironically, one day while Rob and I were enjoying some beer cheddar risotto  I received an email, that I was able to check on my handy iPhone while eating, from Foodbuzz asking for submissions to be a Foodbuzz/New Belgium Brewing Company Tastemaker.  Yes please!  I didn’t expect to be selected as I’m sure numerous people submitted for the opportunity but lo and behold I was selected.

While debating what to make I couldn’t decide between a dessert or main course.  One day while craving pizza I had an inspiration that a pizza dough made with beer would be fantastic.   (But trust me, I have plenty of dessert ideas rattling in my brain to try out with beer!)  Knowing that I really wanted to take advantage of grilling season I chose a Spring seasonal beer (New Belgium Mighty Arrow Pale Ale) to complement and not overpower the pizza.  Plus, I wanted to grill the pizza (my favorite way to prepare pizza) and seasonal beers just go hand in hand with grilling, in my opinion.

Mother Nature finally decided to clear up enough to allow me to grill my pizza (though just barely as I was racing the clock trying to beat what turned in to a hail storm and tornado in the area).   The subtle flavor of the beer was fantastic, and though I didn’tget to enjoy a beer with the pizza (considering I’m almost 8 months pregnant) Rob did and he said the lighter beer really complemented the pizza, my exact expectation.

Considering I love to cook with beer I’m sure I’ll be trying this again with another beer (especially this summer when I can enjoy a beer to go with it) and I’m already thinking that Fat Tire Amber Ale would go great as well.   And, PS – Rob and I both agree that this dough would make great bread sticks!

Beer Pizza Dough

Ingredients:
2 1/2 cups AP flour
1 1/2  cups Semolina flour
1 teaspoon garlic powder
1 1/2 tablespoon Parmesan Cheese
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups room-temperature New Belgium Mighty Arrow Pale Ale

Directions:

Mix and knead all ingredients until a smooth, soft dough ball is formed.

Cover the dough and allow to rise for 30 minutes –  2 hours.

Preheat grill to medium high heat.  Divide dough in to 2-4 equal sections, determined by how big you want your pizzas (I like grilling smaller pizzas so I divided in to 4 and froze 2!)
Shape each piece in to a thin round, size depending on how many pizzas you’re making.   Sprinkle a pizza peel or non-rimmed cookie sheet with Semolina flour and place each dough round on top.  Carefully place pizza dough on preheated grill and bake one side for 5 minutes or until lightly grilled.

Flip dough over and top grilled side with desired pizza toppings, such as sauce, cheese and meats/veggies.  Cover and finish grilling for about 8-10 minutes or until crust is cooked through and cheese is melted thoroughly.

Serve warm.
Source: adapted from King Arthur Flour

As part of the Foodbuzz Tastemakers program I will receive a stipened for participating in the New Belgium Brewing Company Tastemaker opportunity.  All opinions in this post are 100% mine and my husbands.

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Guinness Cupcakes and Baileys Irish Buttercream

16 Mar

St. Patrick’s Day is just around the corner, and I’m not gonna lie, I don’t really eat too many traditional Irish foods (Corned Beef and Cabbage – not a fan!) While I do have some Irish blood in me I like to celebrate somewhat, plus it’s a fun holiday to celebrate with some fun with friends and green beer, I figured the best way to celebrate was with baked goods!  I’ve seen a lot of blogs with Irish Car Bomb* Cupcake, which sounded fantastic, but just a little too rich for my taste since chocolate is not always my favorite, so I’m combined a few recipes I found to create my own.  I took this Guinness Cupcake recipe with the Bailey’s buttercream used in the Irish Car Bomb cupcakes and the comination of the two was fantastic.  I could have used the cupcake recipe that everyone else used from Smitten Kitchen and just not filled with the whiskey ganache, however to be honest I liked that the Nook & Pantry recipe used a full bottle of Guinness, rather than just a cup.  My husband however made sure to joke that he asked me to pick up a 6-pack of Guinness, not a 5-pack!  

* Disclaimer – I have nothing to do with the naming of the cupcakes, or the drink in which the cupcakes are named after. 

Guinness Cupakes
Printer-Friendly Recipe

Ingredients:
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 eggs
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
2 oz. of Irish Whiskey (such as Jameson)

Directions:
Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.

In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.

Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.

Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.

Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.

Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking.

Brush the tops of the cupcakes with a little of the whiskey.  Set on a rack to cool to room temperature before frosting.

For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Source: adapted from Nook & Pantry

Baileys Irish Buttercream Frosting
Ingredients:
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Directions:
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
 
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
 
Source: Smitten Kitchen

Beer Cheddar Risotto

12 Dec

Wow, I loved this! I made it a few weeks ago with some prepackaged bacon-wrapped filets for a hearty winter meal. It was pretty easy to make and it’s Risotto so what’s not to like?! My husband liked it but wasn’t in love with it. But, he’s not a huge fan of risotto – he’s perfectly content with his rice being just plain white rice.

Also, just an FYI – the leftovers were FANTASTIC with some shredded chicken thrown in while heating up. Yeah, a few people at work were jealous when they smelled it in the good ‘ol microwave!

Makes 6 servings
Ingredients
1/2 small onion, diced
1-2 cloves garlic, minced
1 tablespoon butter2+ tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of beer (preferably not light beer)
49.5 ounce can of chicken broth
5 ounces sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 teaspoon cayenne pepper

Directions
– Pour chicken broth into medium saucepan.
– Keep warm over low heat.
– Heat large saute pan over medium-low heat.
– Add butter and 2 tablespoons olive oil.
– Heat just until butter is melted.
– Add onion and saute for 3-5 minutes, until soft and translucent.
– Turn heat to medium-high and add garlic.
– Cook for 30 seconds to 1 minute, just until fragrant.
– Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.
– Pour in beer, turn heat up to high until it starts to simmer.
– Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves.
– You may not need to use all of the chicken broth – risotto should be creamy and just slightly al dente. This should take 30 minutes or more.
– Remove from heat and stir in the cheeses and cayenne pepper.
** I originally got this on the nest forever ago and didn’t attribute to anyone when I saved it. When doing a google search I found that Colleen had it, but also has had for awhile (from the nest) and didn’t attribute either)

Cheesy Beer Bread

6 Oct

This is actually the first recipe I’ve made of Katie’s; I can’t believe it’s taken me this long. Don’t get me wrong though – I have about 50 saved in my “to-try” file! Anyway, this weekend my husband and I planned on having some friends over to celebrate the Rams bye-week but things fell through – as I was baking! Oh well, more yummy food for us!

We had a typical football food fare – Chili, Cookie Cake and beer bread. Normally I would have had more but that was all I planned on making and the others were bringing snacks. Since it ended up just being my husband and one of our good friends I neglected the snacks – we had Dorritos if someone really wanted something!

The recipe of Katie’s I made was the beer bread and boy was it good! I even ate the end which was a little dry because I think I over cooked a bit, but the flavor was fantastic.

Easy Cheesy Beer Bread

Ingredients
:
2 c. all purpose flour
1 c. whole wheat flour
1/3 c. packed brown sugar
4 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 c. shredded sharp cheddar (my only revision – I used white cheddar as I had some on hand that I needed to use up and it ended up being a teensy bit over 1 cup so I just threw the rest in too!)
12 oz. bottle of lager or stout (I used Sam Adams Oktoberfest)
2 Tbsp butter, melted

Directions:
-Preheat oven to 350 degrees and prepare loaf pan for baking.
-In large bowl, combine flours, sugar, baking powder, salt, and garlic powder.
-Whisk to combine well.
-Add cheese and whisk to combine.
-Slowly add beer to dry ingredients and stir lightly until combined.
-Knead dough lightly until it just comes together.
-Place into prepared loaf pan and pour melted butter over top.
-Place in oven to bake for 55-60 minutes, or until toothpick inserted into center of loaf comes out clean.

Beer Pizza

29 Jul
So, I have my homepage set up to iGoogle and one of my tabs is a cooking tab…. I customized the tab to have my google reader, daily recipes, etc. and one of the daily recipes a few weeks ago was “Beer Pizza”. I like beer, I like pizza, so I was intrigued. It essentially sounded like instead of layering the sauce, toppings and cheese, you just made a sauce with the toppings in it and then still topped with cheese. Sounded easy enough – and it was until I took it out of the oven. I was having a hard time rolling out the dough and apparently it was a little thiner in the middle that I thought so I had a heck of a time getting the pizza off the pan. This was definitely an “eat with fork” pizza but considering how simple it was I loved it. I’ll definitely make again but I’ll pay more attention to how thin I’m rolling the dough.

Beer Pizza
adapted from: http://www.allrecipes.com/
* I halved everything since I was only making one pizza but below is the full recipe *
Ingredients
1 tablespoon olive oil
1/2 pound pepperoni sausage, diced
1 pound bacon, diced
* I added ~1/4 lb. of cooked ground beef *
1 (4 ounce) can sliced mushrooms, drained (Omitted)
1 onion, chopped (Omitted)
1 green bell pepper, chopped (Omitted)
1 (28 ounce) can tomato sauce
1 cup beer
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 unbaked pizza crusts
1 (8 ounce) package shredded mozzarella cheese
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
3. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
4. Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.