Irish Car Bomb Brownies

Just a quick recipe post! I hope everyone's St. Paddy's Day was thoroughly enjoyed with plenty of family, friends, beer and whiskey. I was bartending, and it wasn't too busy during the day (most likely due to the restaurant's lack of Irish affiliation), but we still had fun! We kind of made it our mission to fit as much green into our black-on-black uniforms as possible.

I was hoping someone at the bar would order an actual Irish Car Bomb, it being St. Paddy's and all. But I guess mid-afternoon is a little too early for those. Luckily for me, I had about an hour between working out and heading off to work, and that left me just enough time to whip up some Irish Car Bomb Brownies.

These brownies have a texture closer to fudge than cake-like brownies because there's no leavening agent used (like baking powder or baking soda). The recipe is adapted from a gluten-free version I found on The Dusty Baker. Since I have no reason not to use gluten, I decided to put it back in (duh). But if for some reason you're on a gluten-free diet, by all means follow their original recipe!

Irish Car Bomb Brownies

Guinness Brownies
3/4 cup (1 1/2 sticks) butter
3/4 cup cocoa powder (I use Valrhona since it's super dark, but any good cocoa will work!)
1/2 cup Guinness
1 cup brown sugar
2 eggs
3/4 cup AP flour
1/4 tsp salt

Preheat oven to 350 degrees F. Grease an 8x8 square baking dish (or something similar) and line with parchment. In a saucepan over medium heat, melt butter and whisk in cocoa until smooth. Mix in beer. Add sugar and whisk until it's dissolved (about a minute). Transfer mixture to large bowl and cool slightly. Add eggs and whisk until completely combined. Fold in flour and salt, and pour into baking dish. Bake 15-20 minutes until middle is set. Cool before frosting.

Jameson and Baileys Ganache 
1 cup chopped dark chocolate or dark chocolate chips
1 cup heavy cream
1 Tbsp butter
1 oz Jameson Irish Whiskey
1 oz Baileys Irish Cream

Place chocolate in a medium-sized bowl. Heat cream just until it begins to bubble. Pour over chocolate and let sit for a couple minutes. Begin slowly mixing the chocolate and cream mixture until all chocolate is melted and mixture is smooth. Whisk in butter, Jameson and Baileys. Pour on top of cooled brownies, and allow to set for a few hours at room temperature before cutting and serving.


Check back soon for a second review of some eateries in NYC! Have a wonderful night!

Loco Cocoa Cake!

This post is devoted to my incredibly supportive, loving, intelligent and crazy dad. Today is his birthday! Happy birthday, Dad! 

I can thank him for my competitiveness, my need to challenge myself, and my spontaneity. He's the one that runs beside me, gives me a glance and the next thing you know we're sprinting until one of us burns out. He's there 10:00 in the morning on my birthday doing a shot of tequila with me (though we opted for 10pm this time around). He's the one you can say "I kind of feel like going on a road trip," and his response is, "Which car should we take?" And I can always count on him walking through the door with his enthusiastic, "Hey Mandy May!" every day when he gets home from work.

All in all, my dad is a pretty awesome guy.

And that means he needs an awesome cake. One that's not usual, a little surprising, and definitely keeps you on your toes.

Two years ago for his birthday I made what I like to call "The Man Cake," which was a cake made with his own Pumpkin Ale topped with a bacon buttercream, made with bacon fat and butter. Oh, yeah. I did that. And I topped it with crumbled bacon.

Since The Man Cake was pretty out of the box, I needed to come up with something that was at least comparable this year.

I decided on a chocolate cake, soaked in Patron Xo Cafe Dark Cocoa tequila, filled with cayenne-chocolate custard and topped with a spicy dark chocolate ganache. Loco Cocoa, no?

The cake was made from my favorite chocolate cake recipe, cut into four layers, and doused in the tequila. I filled the cake with my standard chocolate custard recipe with about a 1/4 teaspoon of cayenne added in (we like things spicy! Adjust according to your tastes). I frosted the cake with a dark chocolate ganache that also had cayenne and a little cinnamon added. The cake was decorated with shards of chocolate sprayed with edible gold and amber sugar.

I'm very blessed to have such a wonderful dad who keeps up with my crazy life and supports me every step of the way. Hope you had a great day, Dad!

"And he will turn the hearts of the fathers to the children, and the hearts of the children to their fathers..." Malachi 4:6

Butternut Squash Ale

There's nothing like brewing in the fall. The weather is perfect and the flavors typically used are some of the best we get all year. The air is crisp and you can probably find me huddling closer to the propane burner as the day goes on, but I like it that way (until I catch fire, which is bound to happen sometime soon. Stayed tuned for that post).

Pumpkin ale has made its way back on tap in the past few weeks, and I know that's something we all look forward to over here. We usually brew our own pumpkin ale this time of year as well. But we're over it. 

Well I wouldn't say we're over it, but it's been done...a lot. And I should probably just speak for myself, but after two years of doing the same thing this time of year, it's time for a change. So we did a little swap of the pumpkin for butternut squash. Butternut squash ale, doesn't that sound good? It's not revolutionary, but it's still festive and just enough change to keep things interesting. 

For the grain we used 8lbs of pale malt two row, 2lbs of Crystal 30-L, 1lb of Cara-Pils, and 1/4lb of Victory, and 4lbs of the butternut squash (I keep automatically writing "buttnut" instead, which personally, I think is a better name) went into the mash with it. 

Dinner, anyone?

We spiced the boil with ginger, allspice, nutmeg, cinnamon (and vanilla, but that didn't go in until the secondary fermenter). Then you add eggs, sugar, butter...kidding. We're not making pie.

We eventually added 1 oz of Mount Hood hops and 1 oz Liberty hops to the wort.

Looks like fall to me. 

We finally added some London Ale yeast, and it's off to ferment for a bit. I'll report back when it's drinkable. I suppose I never let ya'll know how the Lavender Pale Ale turned out. Well it was delicious. More of an amber ale when all was said and done, but still pretty awesome. The lavender didn't smack you in the face or anything, but it definitely had some herby-ness goin' on. 

Cousins of ours came up from Florida and Virginia and popped in to help brew. And maybe to spend some time with their family, but mostly for the beer. And you know what? This is not the beer we brewed with them. But it was pretty great having their company. 

In other news, has anyone else been plagued by fruit flies lately? It's like they divide and multiply mid-air, then fester in anything containing food (NOT just fruit, don't be fooled). So my family (mostly my father), being the leader in good ideas, has taken to keeping the vacuum within reach in the kitchen and making a sport of sucking up the little buggers, and may or may not be keeping score (Bothwell's: 187, Fruit Flies: I'll give you 1 point for frustration). It's almost a full-time job, being a professional fruit fly trapper. 

Go get 'em, Dad!

PS--Thanks, Ma, for taking the pics! Besides that winner at the end. That was all me. 

Lavender Pale Ale: Part II

I hope you're not totally lost from the last post. I'm a little lost myself. I don't even remember where we left off. Oh, right..needing beer to make beer. I must have taken that a little too seriously and blacked out (totally kidding). 

Heh.

Moving on. So after the hops are added and the wort boils a little longer, it has to be cooled. It's done by inserting a copper coil thing attached to the garden hose. (I thought we agreed on not making things technical?) 

Taking a sample of the beer. Which isn't even alcohol yet so it's basically pointless. Oh, I was just informed that it's needed for more important numbers and things that are beyond my brain capacity right now.

The wort is then strained and transferred to the primary fermentor (...I  mean a big, plastic bucket). 

That's the lavender!

Finally, the yeast is added and the lid is secured. 

My brother holding the bag o' yeast. Note his Bonnaroo shirt...he would feel this is necessary to point out. 

Well, that's the gist of it! Not too shabby, eh? The hardest part comes next...for a few weeks it'll sit in the big, plastic bucket bubbling away. Then we'll transfer it to the carboy where it'll sit for a few more weeks. Then keg it, let it sit, then DRINK IT. FINALLY. (Dammit, beer, you're almost worse than waiting in line for the ladies' room at a sporting event.) I'll post random updates, but I hope you enjoyed a little insight into a pretty typical weekend around here! Unless I just completely freaked you out...yeah I'll just stick to the baked goods for a little while. 

PS-Here's the pizza we made with the spent grain dough, in case you were wondering. Even if you weren't wondering I'm going to show you anyway. That's right, because I can. 

Lavender Pale Ale: Part I

I like to think my family is pretty "normal," whatever the heck that is. I mean, we all genuinely get along and enjoy each other's company (unless they secretly have always been annoyed by my awkward jokes and love of country music and haven't told me, which is definitely plausible. Update: My brothers have since made it very clear that they, in fact, do not enjoy my company, and reminded me that they tell me on almost a daily basis that I'm weird and a nuisance in their lives. Who knew? Must've blocked that out).


However. I no longer think we're normal. I believe it hit me while sitting in a circle of lawn chairs in the back yard, surrounding a boiling pot of water in 90 degree weather, with this music blaring from giant speakers that are pressed up one of the windows. I wouldn't blame you for thinking there's witchcraft going on back there. Or a 70s funk convention. Either way, both sound kinda fun. So even if a misinterpretation of my family being normal has dramatically changed the way I view the past 20+ years, at least we're having fun turning people into rabid animals making beer.

For those of you who don't know, brewing is quite a process. Thus why I will be sharing it with you over a couple of posts. From deciding on a recipe to having the finished, drinkable product, it can take over a month. My dad and brothers are the main force behind brewing in this house, but my mama and I offer our (obviously well-informed) opinions, temperature-gauging abilities, excellent (and definitely not intrusive) photography skills, and snacks (my God, I can't believe I just used that word. I despise that word in the way that most people despise the word "moist." Did you just cringe? Well, I hate the s-word, so don't expect to hear it again. And don't ask questions.)

For this beer, we wanted to use herbs we have growing in the garden. So step one was gathering a bunch of herbs and making tea out of them to decide on a flavor that we liked.

1. Sage 2. Lavender 3. Costmary 4. Chocolate Mint 5. Rosemary 6. Tarragon 7. Oregano 8. Savory 

9. Broadleaf Sage 10. Thyme 11. Hop Flowers

We decided lavender was the most enjoyable and settled on it for this beer. Pretty girly if you ask me, Dad, but you didn't. So moving on. (Just kidding, it was a great choice, Pops. The rest were kinda gross.)

Next we got the grains we wanted to use: 9 lbs of 2-row, 1 lb Crystal malt 60L, and 1 lb of Victory malt. (You totally understand what that means, right? Cause I definitely do.)

This is bound to get slightly technical. Technical=boring. So you might want to just look at the pictures. That's what I'll probably do so I don't fall asleep reading this later. 

When it came time to brew, we created a mash by mixing the grains with hot water. After letting the mash sit at 155 degrees F for a little while, the liquid is extracted and the spent grains are disposed (or used to make pizza dough. Refer to paragraph 1 for reasons why my family is not normal). This precious liquid is the wort. 

The mash

USA! USA!

I'm over technicalities. You are, too? That's what I like to hear. Yeah, so then we boil the wort for a while, certain temperatures, specific timing, yada yada...Well, if you really want to know you can ask and I'll refer to the brains behind this operation. (Oh, you thought that was me? That's so kind of you.) 

It's during this time that the lavender and hops are added. We used hop pellets and hop flowers we have growing in our garden. 

Oh, snap! I almost forgot the most crucial part! 

"It takes beer to make beer."

Did you grab yourself a brew too? Good. Check back for Part II to see the rest of the process! And keep drinking...maybe you'll actually find my humor less awkward that way (unlike my family).