Excelsior White Gold (8% alcohol): This Rustic Pale Wheat Ale from Ithaca Brewing Company in New York is exquisite. White Gold pours a hazy pastel yellow with a thick cream-colored head that has good retention and lacing. The aroma is earthy with hints of malt, citrus and a slight fruitiness. Intricate flavors continue to surprise with each sip. A variety of flavors including tart citrus, breadiness and fruity sweetness balanced out by a subtle peppery spiciness and a fair a amount of carbonation take over your taste buds. White Gold is refreshing and satisfying. I thoroughly enjoyed this beer and would gladly purchase again for $10.
Today officially marks the 1-year anniversary of my first blog post. I would like to take this opportunity to thank all of you for your continued support during this time. I truly appreciate it! Your suggestions, comments, encouragement and feedback mean the world to me. I cannot convey how grateful I am in words, so all I can say is thank you for reading.
Be sure to check back because there is much more to come!
If you have any questions, comments or suggestions for future posts, please drop me a line.
I look forward to the year ahead. Thank you!
After I stuff myself with corned beef and cabbage this St. Patrick’s Day, I know I will be in search of something sweet. What better way to continue the celebration than to continue in the Irish tradition with this mouthwatering recipe for Guinness Chocolate Cake with Irish Buttercream from Pretty Plain Janes. Yum!
- 3 cups flour
- 1 1/2 cups cocoa powder (Hersheys Special Dark)
- 2 tbsp. espresso powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup vegetable oil
- 4 cups of sugar
- 4 large eggs
- 1 cup greek yogurt
- 3 tsp. vanilla
- 9 oz. Guinness beer
- 4 sticks of butter, at room temp
- 8 cups powdered sugar
- 1/4 cup plus 2 tbsp. Irish Cream (Homemade or Bailey’s)
- Preheat oven to 350° Fahrenheit, and grease three 8″ cake pans and line them with parchment paper.
- In your mixing bowl, cream together vegetable oil and sugar until just combined.
- Add the eggs, vanilla and yogurt, mixing until combined.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Slowly add the dry ingredients to the wet, and then add in the beer.
- Mix on medium-high for 3 minutes.
- Divide batter evenly between three cake pans, and bake for about 40 minutes, until a toothpick can be inserted and comes out clean.
- Make the frosting by combining the butter and powdered sugar in your mixing bowl.
- Beat on medium-high until light and fluffy, and then add in the Irish Cream.
- Once cake layers have completely cooled, add frosting between each and top with chocolate shavings if desired.
21st Amendment Sneak Attack (6.2% alcohol): This Farmhouse Ale/Saison brewed by 21st Amendment Brewery in San Francisco is not your typical seasonal winter beer. Note: This beer is only available in 6-pack cans and on draught from January through March. Sneak Attack pours a cloudy golden yellow with a minimal one-finger white head that disappears quickly without leaving much lacing behind. The aroma is dominated by a bold spiciness along with floral hops, mild breadiness and light citrus. At first sip, Sneak Attack has a slight medicinal/herbal quality to it. As I continued to drink, I picked up on crisp, cardamom spiciness with subtle sweet undertones. It finished off with a kick of bold spiciness and dry aftertaste.
Enjoy a slice of Carlsberg Beer Coffee Cake heaven with this easy recipe from No Frills Recipes.
- 12 oz. plain flour
- 9 oz. brown sugar
- 8 oz. butter
- 2 eggs
- 2 tsp. bicarbonate of soda
- 1 1/2 tsp. cinnamon
- 2 oz. lightly roasted chopped walnuts
- 5 oz. pitted chopped dates
- a pinch of salt
- 2 cups beer
- Icing sugar (optional)
- Sift flour with baking powder, salt, cinnamon set aside.
- Dust the dates with some of this mixture.
- Cream butter with brown sugar till smooth and creamy.
- Add in eggs one at a time, mix well.
- Fold in flour alternatively with the beer, blend well.
- Stir in walnuts and dates, mix well, scrapping from the bottom and sides of the mixing bowl.
- Spoon batter into a well greased and flour dusted 10 cup Bundt pan.
- Bake in a preheated oven at 350° Fahrenheit for about 1 hour and 10 minutes or until brown.
- Test with a skewer until it comes out clean.
- Let cake stand in pan for about 20 minutes.
- Remove from pan and let cool completely on a wire rack.
- Dust with icing sugar, if desired.