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!

Butterscotch Banana Bread

Have some overripe bananas on your counter?  Don’t know what to do with them?  How about making a classic loaf of banana bread with a butterscotch twist?  When the bread bakes the butterscotch chips make little pockets full of flavor throughout.

Butterscotch Banana Bread | Bottom Left of the Mitten

If you follow my blog you will know that I’m not a big baker.  I’m getting better but I still prefer a quick no bake dessert over breaking out the cake pans.  However this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again.  The inside ends up being soft and moist and the outside gets a slightly crunchy crust.  This combination has me making this treat at least every other week.

Since I started making this banana bread recipe I’ve realized there is no better smell than something like bread baking in the oven.  Sweet and buttery almost.  Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread.  While I can’t get my boys to touch the stuff they do love banana bread.  They might eat it at night or even in the morning for breakfast with strawberries.  Now on to the recipe.

Butterscotch Banana Bread | Bottom Left of the Mitten

You cannot go wrong with this simple recipe.  With a fork mush the overripe bananas.  In separate bowl melt the butter and whisk the egg.  Add to the bananas.  Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.  Finally add the butterscotch chips.  Grease one loaf pan with butter or oil then add the batter.

Butterscotch Banana Bread | Bottom Left of the Mitten
Bake at 350 degrees for 1 hour.  Sniff the air over and over again while it bakes.  Serve warm with lots of butter.  And here you are……

Butterscotch Banana Bread | Bottom Left of the Mitten

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

Recipe adapted from I Wash You Dry

*Affiliate links are included in this post. Please read my Discloser Policy.

Butterscotch Banana Bread | Bottom Left of the Mitten #bananabread #butterscotch #bananabreadrecipe
Print Recipe
Butterscotch Banana Bread
Don't let overripe bananas go to waste make this banana bread. Moist on the inside and crunchy on the outside then loaded with butterscotch in every bite.
Butterscotch Banana Bread | Bottom Left of the Mitten
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Butterscotch Banana Bread | Bottom Left of the Mitten
Instructions
  1. With a fork mush the overripe bananas.
  2. In separate bowl melt the butter and whisk the egg. Add to the bananas.
  3. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
  4. Finally add the butterscotch chips.
  5. Grease one loaf pan with butter or oil then add the batter.
  6. Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!

Death By Dark Chocolate Donuts

Do you love the Halloween season?  I sure do.  I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we?  Dark chocolate in the batter.  Dark chocolate on top.  Dark chocolate everywhere!  These dark donuts are perfect for your Halloween breakfast table.

Death By Dark Chocolate Donuts from Bottom Left of the Mitten

While your here why don’t you Celebrate #Choctoberfest with us?  Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.

In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds.  Melt the butter.  Add to the donut base.  Stir to combine completely.

Death By Dark Chocolate from Bottom Left of the Mitten

Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me).  Fill the donut wells about 1/2 way.  Then put these into the over for 12 minutes at 350 degrees.  Once baked take out of the oven and place on wax paper or tinfoil to cool.

Now time for the frosting!  I went through several frosting recipes but I decided that I would keep it simple and I  felt like it paid off.  Melt dark chocolate chips with milk for 40 seconds.  Stir to combine.  The only side note I would say is let the frosting cool then put into the refrigerator in a covered container. 

Death By Dark Chocolate from Bottom Left of the Mitten

Dip the top of the donuts into the delicious topping.  Set back on tinfoil to let the frosting completely cool.  And here you are…..

Death by Dark Chocolate from Bottom Left of the Mitten

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

*Affiliate links are included in this post. Please read my Discloser Policy.

**Like my towel? Check out Sublime Stitching for the pattern.  I embroidered it and sewed onto a towel I purchased at our local Dollar Store. 


Death by Dark Chocolate from Bottom Left of the Mitten
Print Recipe
Death By Dark Chocolate Donuts
Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Instructions
Dark Chocolate Donuts
  1. In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
  2. Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Dark Chocolate Glaze
  1. Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
  2. Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
  3. Let the frosting cool then put into the refrigerator in a covered container. Enjoy!

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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