Guinness Porter Cake with Orange-Whiskey Butter

Alright, we ain’t messing around this St-Patrick’s day. Here’s a Irish Bread Cake recipe adapted from Irish Traditional Cooking by Darina Allen. This is an easy recipe that doesn’t require any complicated techniques involving yeast and rising dough. Just crack open another Guinness in preparation for this weekends celebrations and then crack open another for this recipe. Then top it off with some Whiskey butter for the total beer and spirits package in a desert. Enjoy.

Guinness Porter Cake


3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup golden raisins
1 cup raisins
1 cup dried cherries
1 cup chopped prunes
1 tablespoon grated orange zest (about 1 orange)
1-1/4 cups Guinness
2 large eggs, beaten
Orange-Whiskey Butter, for serving (recipe follows)


Preheat oven to 350 degrees F. Butter an 8-by-3-inch round cake pan, line with parchment, and butter again.

Sift together flour, baking powder, salt, nutmeg, and cinnamon over a large bowl. Crumble in brown sugar and mix well. Rub in butter until crumbly. Mix in the dried fruit.

Mix together the Guinness and beaten eggs. Make a well in the dry ingredients and pour in the wet mixture. Mix until well combined. Turn batter out into the parchment-lined pan, smoothing top. Bake for about 2-1/2 hours. A skewer inserted into the center should come out clean. Cool in the pan for about 25 minutes and turn out onto a cooling rack to cool completely. Serve with orange-whiskey butter. Store wrapped tightly in plastic wrap. Yield: 16 slices.

Orange-Whiskey Butter


1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioners sugar
1 tablespoon grated orange zest (about 1 orange)
2 tablespoons Irish whiskey

Whip together butter and sugar, orange zest, and whiskey until smooth. Yield: 1/2 cup.

Guinness Cupcakes

Well, it’s that time of the year. Guinness branding day… I mean St-Patrick’s day. Which I am OK with since Guinness is an unoffensive stout. And thanks to marketing when you think of St-Patrick’s day you think of drinking a Guinness, which is also OK because you can’t make it green. Guinness is also great to cook with. I have a great Guinness BBQ sauce that works with anything you throw it at. Stouts also work very well with chocolate, although I would never recommend you cook with a bottle of Dieu du Ciel’s Aphrodisiaque, I wouldn’t mind you throwing in a couple of Guinness into a recipe.

That being said, here’s a little something to satisfy your sweet tooth.

Guinness Cupcakes


1 (12-ounce) bottle Guinness Stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa (I used Scharffen Berger Cocoa)
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda


1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins and divide the batter among the muffin tins.
5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Vanilla Bean Buttercream

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening
1 tablespoon Clear Vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
4 tablespoons very cold milk


Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

Valentine’s Day Raspberry Lambic Lamb Chops

You see what we did there? A lamb recipe using a lambic. This recipe uses Lindemans Framboise in our sauce. A Raspberry lambic that has a delicate raspberry palate with fruity acidity. A very nice desert beer to sip on. This is the perfect meal for your Valentine and incorporates a very lovely red sparkling raspberry lambic that she will also enjoy. Top if off with a nice chocolate stout (I would recommend Dieu du Ciel’s Aphrodisiaque.


  • lamb chops
  • red potatoes
  • olive oil
  • onion or shallots, finely chopped
  • salt
  • garlic powder
  • pepper
  • framboise
  • raspberries, fresh or frozen
  • fresh thyme
  • butter
  • garlic, minced
  • Preparations:

    Preheat oven to 375. Chop potatoes and arrange on a baking sheet. Drizzle with olive oil. Season generously with salt and garlic powder. Add plenty of fresh thyme (you can just pull gently down the stem against the grain and the leaves will come right off). Bake until golden brown, about 40 minutes. Sprinkle with some more thyme after baking.

    Lamb Chops:
    Melt some butter along with olive oil in a pan over medium heat. Add the onion and garlic to the pan. Simmer for about a minute. Turn the heat to high. Add the lamb chops, cooking for a few minutes per side, until nice and browned on the outside. Turn off heat and remove the lamb from the pan (you can cover them with aluminum foil so they stay warm). Splash in some of the framboise to deglaze the pan (oooh it looks so pretty at this point). Add in the raspberries, a little more minced garlic, a dash of salt, and a good amount of butter. Turn the heat to low and smash up the raspberries as you combine in the pan. You can also add in a little sugar if you want to balance out some of the acidity.

    St-Ambroise Oatmeal Stout Chocolate Cake

    A lot of recipes lately. There is nothing like the mixture of beer and food and drinking a beer with beer made with food. This one popped up on my Facebook feed this morning. This is a recipe closer to home in Montreal. A chocolate cake made with St-Ambroise Oatmeal Stout. Probably one of my favourite stouts. Oatmeal Stout is intensely black and creamy with an amazing chocolate and espresso taste. The perfect addition to a chocolate cake.


  • 2 cups of St-Ambroise Oatmeal Stout
  • 2 cups of non-salted butter
  • 1 1/2 cups of unsweetened cocoa powder
  • 4 cups of flour
  • 4 cups of sugar
  • 1 tbsp of baking soda
  • 1 1/2 tsp of salt
  • 4 eggs
  • 1 1/3 cups of sour cream
  • 2 cups of cherry pie filling
  • 1 can of cake frosting
  • Preparation

    Preaheat oven to 350°F. Butter four,8-inch round cake pans. Heat beer and 2 cups of butter in a saucepan over low heat. Add the cocoa and whisk until the mixture is smooth.Cool to room temperature.

    Mix flour, sugar, baking soda andsalt in large bowl. Beat eggs andsour cream in a separate bowl. Add cocoa and beer mixture to egg andsour cream and beat. Add flour mixture and stir until well blended.Pour into cake pans and bake for 35 minutes.

    Take each cake and add frosting and cherry filling on top. Stackcakes one on top of the other, covering them with your favorite frosting.

    Gâteau au chocolat à la stout from Extra Caramel on Vimeo.

    Slow Cooker BBQ Beer Pulled Chicken

    Do you have a crock pot? Check. An amber ale sitting in the fridge? Check. Appetite? Double check. Then this is the recipe for you. Look at it. You know you want it. And the recipe only calls for 4oz of beer so go ahead and drink the rest. Maybe I should add “Do you need a beer this morning before you start the slow cooker before you day of work?… Check!”.

    Makes 3 “hearty” servings. Courtesy of The College Culinarian


  • 1 lb. boneless skinless chicken breast (or whatever’s on sale. Thighs would be super!)
  • 1 t. onion powder
  • 1 t. paprika
  • 1/4 t. garlic powder
  • 1/2 t. salt
  • 1/4 t. pepper
  • 4 oz beer (I used amber ale)
  • 1/2 cup barbecue sauce
  • Directions

  • Add the chicken to the slow cooker. Sprinkle the onion powder, paprika, garlic, salt, and pepper over the top. Pour in the beer and barbecue sauce.
  • Cover and cook on low for 8 hours or high for 4. Shred and enjoy!

  • Beer Mac & Cheese

    A household staple. Mac and Cheese. The box stuff is pretty good in its own right on the right occasion but there is nothing more tasty than the home made version with real cheese. Nothing tastier until today, when we add beer to it. Your mind is blown. I know. Next time you’re looking for a little comfort food fire up this recipe. We will be using an amber ale for this recipe.

    Easy Beer Mac and Cheese

    Serves 4-6
    Courtesy of How Sweet It Is.


  • 2½ cups uncooked whole-wheat elbow noodles
  • 2 tbsp butter
  • 2 tbsp flour
  • 8 oz milk
  • 8 oz beer (amber ales work well)
  • 8 oz freshly grated cheddar cheese
  • 4 oz freshly grated parmesan cheese
  • ¼ tsp smoked paprika
  • Pinch of black pepper
  • Pinch of nutmeg
  • ½ cup panko bread crumbs
  • 10 large basil leaves, chopped for garnish
  • Directions:

    Preheat oven to 375°F

    Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven

    Heat a saucepan over medium high heat and add butter

    Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color (about 2 minutes)

    Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted

    Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens (it will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit)

    Stir in pepper, paprika and nutmeg

    Add noodles (once cooked and drained) to a casserole dish and pour cheese over the top, mixing gently to combine

    Top with panko bread crumbs and an additional sprinkle of cheese if desired

    Bake for 25-30 minutes or until bubbly and golden on top

    Remove from oven and let cool for 5 minutes, then top with fresh basil

    Spent Grain Bread

    What do you do with the grain used in your home brew? What? You throw it out? You’re doing it wrong. Keep it and make some spent grain bread the next day. It is easy and great tasting. A perfect food compliment to one of your home brews!

    We’ve tried it once at home and we got some great tasting bread. Has a bit of a nice mellowed bitter taste from the grain. We used Crystal malt that was steeped for 45 minutes in an extract recipe.

    [Note: We actually forgot the sugar and it still worked]


    3 cups spent grain (wet)
    1.5 cups warm water
    1 package of dry yeast (1 tblsp)
    1/3 cups sugar
    3 to 5 cups flour
    Dash salt (optional)


  • Mix sugar and water and add in yeast. This is a starter for the yeast. Leave for an hour. (You should get some krausen)
  • Put spent grain in a large bowl with salt. Mix in starter (yeast/water).
  • Keep adding flour until the dough is smooth and no longer sticky.
  • Place dough in large bowl, cover with a clean towel, and let rise until dough is doubled.
  • Punch down dough and split into two loaves and place in on a cookie sheet with a thin layer of corn meal under the loaf.
  • Allow loaves to double in size, bake at 375°F in oven for 30-40 minutes until brown.

  • Chicken Baked in Beer & Herbs

    I love me a good recipe and this just sounds like an amazing way to spice up your bland chicken recipe. This is an easy recipe which will take about 15 minutes to throw together using a Brown Ale creating a caramelized beer sauce. Served with mashed potatoes or over rice.


    5-6 chicken drumsticks
    head of garlic, broken into cloves and peeled
    4 oz. cubed pancetta or sliced bacon strips
    2 carrots, cut into 1 inch pieces
    4 bay leaves
    1 Tbsp juniper berries (optional)
    1 Tbsp Herbes de Provence
    salt and pepper, to taste
    12 oz. bottle Brown Ale


    Preheat the oven to 400°F.
    Season chicken drumsticks with salt and pepper and place in a baking dish. Add the garlic, pancetta, carrots and herbs. Pour beer in the dish.
    Bake for 15 minutes, then turn the drumsticks over and bake another 15 minutes. Turn over again two more times keeping every turn 15 minutes.
    After the fourth turn, the chicken should be cooked with a caramelized beer sauce. If the chicken is done but the sauce isn’t caramelized, just keep the chicken warm while you boil the sauce down to your liking.

    Barbie, author of Wishful Chef, is a Brooklyn-based graphic designer who is obsessed with anything food related. She originally started her blog to connect to other food lovers and showcase dishes she would serve on her menu if she were a chef. Her recipes are simple and she uses high quality, fresh ingredients whenever possible. She tries to cook healthy dishes with a focus on whole grains and vegetables.

    Simple Beer BBQ Sauce

    I want to post a few beer related recipes and recipes for beer pairings here on the site. Let’s start off with a simple and tasty BBQ Sauce using a nice malty beer.

    2 cups ketchup
    3-Tbls chili powder
    12 oz Bock, Brown, Vienna, Kolsch or other malty beer
    1 tsp smoked paprika
    1Tbls regular paprika
    1 Tbls garlic powder
    2 Tbls Yellow Mustard
    1/2 tsp cayenne pepper (add more if you want more kick)
    2 Tbls brown sugar; packed
    2 Tbls molasses
    2 Tbls apple cider vinegar
    Whisk all ingredients in a sauce pan and turn heat to medium, bringing sauce to a slow boil. Reduce heat and simmer for 20 minutes. Serve with your favorite BBQ.