1/3 cup Cocoa Powder
1 cup Sugar
1 cup Flour
1/2 tsp Baking Soda
1/4 tsp Salt
6 oz Guinness
1/4 cup melted Butter
1/2 tbsp Vanilla
1/4 cup Sour Cream
1/4 cup Butter
2 cup Powdered Sugar
2 tbsp Bailey’s Irish Cream
Preheat oven to 350.
Whisk together cocoa, sugar, flour, baking soda and salt.
In another bowl, combine the Guiness, melted butter and vanilla.
Beat in eggs and sour cream until combined and smooth.
Slowly add dry ingredients into the wet mixture.
Line muffin pan with paper liners.
Fill each about 3/4 full.
Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
Allow to cool in pan for 5 minutes before transferring to cooling rack.
Cream butter until fluffy.
Slowly add powdered sugar.
Add Bailey's until right consistency is achieved.
Transfer to piping bag and frost cupcakes.
Dust with a little cocoa powder if desired.
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
pinch of pepper + cayenne pepper
oil, for frying
1/4 cup whiskey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon pepper
1 1/2 pounds ground beef
4 ounces blue cheese, cut into 4 cubes
salt and pepper, for sprinkling
4 good quality buns, toasted
Guinness Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup guinness beer
1/2-1 cup milk
8 ounces sharp cheddar cheese
salt and pepper, to taste
To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until read to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then inclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun...give it a good squash and DEVOUR!
2 Tbsp butter
2 pounds (900 g) well marbled chuck beef roast, cut into 2-inch pieces
2 cups chopped onion (about 1 large onion)
2 celery stalks, chopped
2 Tbsp tomato paste
1 pint (16 ounces, 475 ml) Guinness extra stout (make sure you use extra stout and not draught)
3 cups (700 ml) beef broth
2 large carrots, peeled and cut into chunks
3-4 parsnips, peeled and cut into chunks
1/2 pound (280 g) celery root, potatoes, or young turnips, peeled and cut into chunks
2 teaspoons dried thyme
4 Tbsp chopped fresh parsley (optional)
1 Brown the beef, transfer to slow cooker: Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.
Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.
2 Sauté onions and celery, transfer to slow cooker: Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.
Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.
Transfer the celery and onions into the slow cooker.
3 Add Guinness, broth, root vegetables, thyme, salt: Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.
4 Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.