Irish Stout Cake

Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes.  This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day.  Did I mention that I made it with Michigan Craft Beer?  Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.

Irish Stout Cake | Bottom Left of the Mitten

I’m so excited this year to participate in #FoodBloggerLove recipe swap.  This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes.  I am pairing up with Amy Bartlett over at Savory Moments.  There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe.  Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?

Irish Stout Cake | Bottom Left of the Mitten

If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it.  I’m glad that I went outside my comfort zone for #FoodBloggerLove.  Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.  Now on to the cake!!

To start preheat the oven to 350 degrees.  Grease a 8-inch springform pan.  On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer.  Turn off the heat then add the cocoa powder, sugar and brown sugar.  Set aside to cool.  In another smaller bowl add the eggs sour cream, vanilla then stir to combine.  Now in a larger bowl add the dry ingredients: flour, salt and baking soda.

Once the butter & beer has cooled down add to the dry ingredients.  Then add the sour cream & eggs to that.  Make sure the springform pan is liberally greased or you can even add parchment paper to it.  Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter.  Bake the cake for 45-55 minutes depending on your oven.  Mine went for a full 55 minutes.  The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well.  It turned out perfect!

Irish Stout Cake | Bottom Left of the Mitten

Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan.  Put the cake on a cooling rack or plate and let the cake cool fully.  Time to make the frosting!  Use one tub of mascarpone cheese and add sugar and vanilla until completely combined.  Spread over the top of the cake.  Cut into 8 slices and here you are….

Irish Stout Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Check out all the other #FoodBloggerLove recipes!


Irish Stout Cake | Bottom Left of the Mitten #cake #cookingwithbeer #michigancraftbeer
Print Recipe
Irish Stout Cake
Moist and fluffy chocolate cake that is so rich and delicious. Topped off with sweet mascarpone frosting. The perfect recipe for St. Patrick's Day and beyond.
Irish Stout Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Irish Stout Chocolate Cake
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Irish Stout Chocolate Cake
Irish Stout Cake | Bottom Left of the Mitten
Instructions
Irish Stout Chocolate Cake
  1. To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
  2. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
  3. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
  4. Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
  5. Bake the cake for 45-55 minutes depending on your oven.
  6. Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
Frosting
  1. Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
  2. Cut into 8 slices. Enjoy!
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Cracker Candy

Have you ever had candy made out of saltine crackers?  If not you absolutely don’t know what your missing out on.  Cracker Candy is the perfect combination of salty toffee, crispy crackers and sweet chocolate.  Top with your families favorite toppings for a treat that will please everyone.

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

I was so excited to have the opportunity to partner with Imperial Sugar for Choctoberfest!  My little guy even got into the action layering the crackers onto the sheet pan.  Imperial Sugar is the perfect ingredient for all the goodies we plan on making this holiday season. Create some lifelong memories when you bake with love and Imperial Sugar. Now on to the recipe!

Cracker Candy | Bottom Left of the Mitten

Start by covering a cookie sheet with tin foil then spray with oil.  Now layer crackers evenly over the whole sheet.  You may have to crack some of the crackers in half to fill out the edges.  Preheat the oven to 400 degrees.  In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar.  Slowly bring to a boil for 4-5 minutes.  Pour over the crackers and put directly into the oven.  Cook for 5 minutes.

Cracker Candy | Bottom Left of the Mitten

Take the crackers out of the oven.  Sprinkle the chocolate chips in a thin layer over the top of the crackers.  The biggest trick here is to be patient as the chips do take a little bit to melt and spread.  Once they are all melted put back into the oven for 2 minutes.

Cracker Candy | Bottom Left of the Mitten

Add whatever toppings you like.  I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.  Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. And here you are….

Cracker Candy | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!


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Cracker Candy | Bottom Left of the Mitten #crackercandy #toffee #christmascandy
Print Recipe
Cracker Candy
A candy made with a unique ingredient-crackers. Toffee sauce is poured over saltines then spread with chocolate and topped with nuts and coconut. Perfect for the holidays!
Cracker Candy | Bottom Left of the Mitten
Course Dessert
Cuisine Candy
Servings
servings
Ingredients
Course Dessert
Cuisine Candy
Servings
servings
Ingredients
Cracker Candy | Bottom Left of the Mitten
Instructions
  1. Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet. You may have to crack some of the crackers in half to fill out the edges.
  2. Preheat the oven to 400 degrees.
  3. In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes.
  4. Pour over the crackers and put directly into the oven. Cook for 5 minutes.
  5. Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers.
  6. Once they are all melted put back into the oven for 2 minutes.
  7. Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.
  8. Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. Enjoy!
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Swedish Pancakes with Brown Sugar Bananas #SundaySupper

I’ve mentioned before, my Dad is a great cook.  I remember the first time he let me make Swedish Pancakes during the holidays.  Boy, was I important!  I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.  While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time.  Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

When I think of sleepovers it really takes me back to my youth.  My friends and I doing our hair, dancing to music, gossiping of course!  It seemed like every weekend we were at one house or another us gaggle of girls.  I think that I’m most proud of the fact that those girls are still my closest friends.  If we were staying at my house Sunday’s meant big breakfasts and Swedish Pancakes were always my favorite.  This is my updated version now that I’m the one hosting the sleepovers for my boys.  So put on the coffee and start cooking.

Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten

Mix all the pancake ingredients in a bowl.  It’s important to keep the bowl next to the stove with a ladle.  With a mid-sized skillet add a small dab of oil to the pan.  You can see my setup here.  Also make sure that you have a plate to add your pancakes to.  They cook quickly!

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out.  Cook for 1-2 minutes.  Flip and cook around 30 seconds for the second side.  I posted a video on my Instagram awhile ago on how to move the pan.

Next is the sauce, which is so easy! Chop the bananas.  Add butter to a pan and start to melt.  Add brown sugar then bananas.  Let cook for around another minute then add the water cinnamon and nutmeg.  Take off heat, your done.  What I want to point out is the ‘roll’.  But I digress. I have a helpful little photo tutorial below for the ‘roll’.  Fill the center of the pancake, hook fork into the side and ‘roll’.

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top.  Do you see this deliciousness??  And here you are…..

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good.  Hosting a Sleepover of your own soon?  Check out over 30+ recipes to keep your guests happy!

Breakfast

Desserts

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten
Print Recipe
Swedish Pancakes with Brown Sugar Bananas
Roll up the goodness. Thin and crispy Swedish Pancakes loaded with sweet brown sugar bananas. A sweet start to a perfect day.
Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten
Course Breakfast
Cuisine Pancakes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Course Breakfast
Cuisine Pancakes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten
Instructions
Swedish Pancakes
  1. Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
  2. From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
Brown Sugar Bananas
  1. Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
  2. Fill center of the pancake then roll. Top with more sauce. Enjoy!
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