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!

Hot Chocolate and Toast

Is there anything better than a big mug of hot cocoa when it’s cold out?  You might as well add a little snack on the side too.  Try this Hot Chocolate and Toast.  It may sound like an odd combination, but there really is nothing like buttery toast dipped in homemade hot chocolate brimming with marshmallows to warm you right up.

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

Well now that Thanksgiving is over let’s get cozy and ready for Christmastime.  That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W.  Now don’t get me wrong I love snowy days until about January then I’m done with it.  However Michigan does not listen to me and the last few years it can snow March-March I say!  So why not cozy up with a warm bowl of soup.  Or go out and play it then come home to a piping hot cup of homemade hot chocolate.

As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it.  My brother and I would build igloos brick by brick and then sit in it for hours.  No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats.  The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.

Buttered toast on a plate then toast being dipped into a mug of hot chocolate and marshmallows.

This hot chocolate could not be simpler.  Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.

How to make Hot Chocolate and Toast:

In a medium saucepan add the milk and turn it on to medium heat.  Now to the milk whisk in the sugar, cocoa powder and vanilla.

Keep whisking and cook the cocoa for 5 minutes.

Turn off heat.

Now it’s time to toast the bread.  Slather on LOTS of butter.  Split the milk between 2 cups.  Top with marshmallows.

And here you are…..

Buttered toast with a mug of hot chocolate and marhsmallows on the side.

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

Instagram | Bottom Left of the Mitten

Adapted from Gimme Some Oven

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

Hot Chocolate and Toast | Bottom Left of the Miten #hotchocolate #toast #cocoa
Print Recipe
Hot Chocolate and Toast
It doesn't get better than buttery toast dipped in warm cocoa and sweet marshmallows. Hot Chocolate and Toast is the ultimate winter drink and snack combo.
Hot Chocolate and Toast | Bottom Left of the Mitten
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Hot Chocolate and Toast | Bottom Left of the Mitten
Instructions
  1. In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
  2. Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!

Chocolate Pecan Pie

Happy November!  Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays.  If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now.  With any luck you will want to save this Chocolate Pecan Pie recipe for yours.

Chocolate Pecan Pie | Bottom Left of the Mitten

This actually is a pie that I have been wanting to make forever.  I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays.  ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’  A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust.  This pie is close your eyes and give a sigh good.  Luckily for me, she knew the recipe and gave it to me right then and there.

Chocolate Pecan Pie | Bottom Left of the Mitten

According to her I could find the recipe on Baker’s German Chocolate baking squares.  Her sister then just omitted the coconut because her family didn’t care for it.  So off to the store I went and picked up the ingredients.  Unfortunately the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what?  It was spot on.

For this I used a pre-made pie crust.  Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate.  Put the pie plate on a cookie sheet in case there is any run over from the pie.

To start in a bowl combine the sugar, cornstarch and salt.  Mix with a whisk until combined.  In a separate bowl whisk together the egg yolks and vanilla.  Break the chocolate bar into pieces.  In a pot on the stove over medium/high heat start melting the butter then add the chocolate.  Stir until the butter and the chocolate have melted together completely.  Turn off the heat then whisk in the evaporated milk.  Let cool for a few minutes.

To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step.  Mix in the sugar and cornstarch mixture.  Pour filling into the pie crust.  Finally pour the pecans over the top.  Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.

Let the pie cool for at least 4 hours.  Slice it up and serve with whipped cream.  And here you are….

Chocolate Pecan Pie | 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.

Get The Recipe, Get The Goods
                                                          


Chocolate Pecan Pie | Bottom Left of the Mitten #pierecipe #holidaypie #chocolate
Print Recipe
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This pie is close your eyes and give a sigh good.
Chocolate Pecan Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Chocolate Pecan Pie | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
  2. To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
  3. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
  4. To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
  5. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
  6. Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!

Homemade Chocolate Pudding

This Pudding Recipe that will transport you back to childhood.  A bowl of warm, chocolatey pudding with the extra special layer on top of it.  Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.

Homemade Chocolate Pudding in bowls ready to eat!

*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding with a spook in it and other bowls of pudding surrounding it.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

How do you make Homemade Chocolate Pudding?

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.

Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter, and vanilla.

Recipe steps of how to make Homemade Chocolate Pudding.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.

When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.

Serve warm or chilled.  With or without whipped cream.

Tips & Variations for Homemade Chocolate Pudding:

  • Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.
  • Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.

And here you are…..

Homemade Chocolate Pudding in bowls ready to eat!

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.

Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
Recipe Notes
  • Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Chunky Applesauce Cheesecake

I can’t wait to share with you one of my favorite fall desserts, Chunky Applesauce Cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling. 

Chunky Applesauce Cheesecake on a table ready to eat!

Ah, fall! You are finally here!  We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.

I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples lying around I will whip this up as a side for dinner.  And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things. 

Ingredients for Chunky Applesauce Cheesecake on a counter.

How to make Chunky Applesauce:

If you wanted to just make the applesauce as I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.

Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.

Take off the heat and set aside to cool if you are using for the cheesecake.  If not, serve immediately.

An apple, knife and pot.

How to make the Chunky Applesauce Cheesecake:

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased springform pan.

In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.

How to make a Chunky Applesauce Cheesecake step-by-step.

Mix with electric mixer until all combined.

Once the applesauce has cooled down a bit add to the top of the graham cracker crust on top of that add the cheesecake mixture.

Let the cheesecake refrigerate for 4-6 hours.

And here you are….

Chunky Applesauce Cheesecake  cut and a piece on a plate ready to eat!

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

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

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon, nutmeg, cheesecake filling and chunky apples with a graham cracker crust. This Chunky Applesauce Cheesecake has all the flavors of fall.
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!

Peanut Butter Candy Bar Blossoms #SnackWithSimply

Tonight for Mitten Movie Night we’re doing things a little different.  My husband is actually away at a conference for work so it’s just me & the boys.  We are hanging out in our PJ’s and baking up these sweet treats, Peanut Butter Candy Bar Blossoms!

Peanut Butter Candy Bar Blossoms | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.  I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.

Sweets are a must have in our house.  While I don’t consider myself a baker I do occasionally like to break out the cookie sheets and turn on the oven.  So when I received this jar of Peter Pan® Simply Ground™ to try  I wanted to see how it worked in my Peanut Butter Candy Bar Blossoms.  I mean, doesn’t this look like a perfect combination?

Peanut Butter Candy Bar Blossoms

The boys and I watching Monsters vs. Aliens while dunking our cookies in some ice cold milk.  So gather your ingredients…..

Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten

Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer.  Then baking soda, salt and then flour a 1/4 cup at a time. Once the cookie dough is all combined spoon the dough onto a greased pan.  This will make 24 cookies.

Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten

Put into a preheated 375 degree oven.  Bake for 8-10 minutes.  While cookies are baking cut King Sized Hershey bar into 24 pieces.  Once cooked place cookies on a sheet of wax or parchment paper.  Place candy bar piece in center of cookie while still warm.

Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten

These turned out great!  While I normally use creamy peanut butter for these cookies the Peter Pan® Simply Ground™ added a little ‘crunch’ to them that can’t be beat.  And here you are….

Peanut Butter Candy Bar Cookies 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.  I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.

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If your craving peanut butter & chocolate try these Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten
Print Recipe
Peanut Butter Candy Bar Blossoms
Creamy & crunchy peanut butter meets with a Hershey bar in one perfect cookie combo.
Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten
Course Dessert
Cuisine Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Peanut Butter Candy Bar Blossoms from Bottom Left of the Mitten
Instructions
  1. Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt then flour a 1/4 cup at a time.
  2. Spoon out cookies onto a greased pan. This will make 24 cookies.
  3. Bake for 8-10 minutes.
  4. While cookies are baking cut King Sized Hershey bar into 24 pieces.
  5. Once cooked place cookies on a sheet of wax or parchment paper.
  6. Place candy bar piece in center of cookie while still warm.
  7. Let cool. Enjoy!

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