Desserts | NBWA: America's Beer Distributors

Cream Cheese Filling
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
½ tsp vanilla extract
1 egg, brought to room temperature

Brownies
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
¼ tsp salt
6 TBLS butter, cut into cubes and brought to room temperature
8 ounces dark bittersweet chocolate, chopped
¾ cup white chocolate chips
4 eggs, brought to room temperature
1 cup sugar
1 ¼ cup Stout Beer, brought to room temperature
1 cup semi-sweet chocolate chips

Preheat oven to 375 F. Line a 9 x 13-inch baking pan with aluminum foil or parchment paper, or grease and flour pan. In medium mixing bowl with electric mixer on medium speed, prepare cream cheese filling by beating cream cheese until smooth. Gradually beat in sugar. Beat in vanilla and one egg until just blended. Set aside.

In medium mixing bowl, whisk together flour, cocoa powder and salt until well-combined. Set aside. In top of double boiler over very low heat, melt butter, bittersweet chocolate and white chocolate chips, stirring constantly until melted. Remove chocolate from heat.

In large mixing bowl, beat four eggs and one cup sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat reserved flour mixture into melted chocolate mixture. Whisk in Stout Beer. (The batter will seem a bit thin.) Drop semi-sweet chocolate chips evenly on top of batter, allowing some to sink into batter. Pour entire mixture into prepared pan.

Pour cream cheese mixture over brownie batter in pan. Cut through mixture several times with knife to create a marbled design. Place in oven and bake 30 minutes on center rack until top is browned and toothpick inserted in center comes out almost clean. Remove brownies from oven and let cool, uncovered, until they reach room temperature. Cut into 24 brownies and serve.

Makes 70 cookies
 
1 bottle (12 oz.) cherry wheat ale beer or fruit lambic
½ cup golden raisins
2/3 cup creamy peanut butter
½ cup butter, softened
1 cup light brown sugar, packed
1 egg
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups all-purpose flour
¼ cup sugar, for sprinkling
 
In large saucepan over medium-high heat, bring to a boil the beer and golden raisins. Reduce heat to medium; simmer mixture until beer has cooked off, about 20 minutes. Remove from heat and cool to room temperature.
In large bowl with electric mixer, cream peanut butter and butter until well blended. Mix in raisins; blend well. Add brown sugar and egg; beat until creamy and light. Beat in baking powder, baking soda and salt. With mixer on low, beat in flour until combined. Refrigerate dough for 30 minutes.
Preheat oven to 350 F. Line cookie sheets with parchment paper.
Roll a rounded teaspoonful of dough in palm of hands into a 2 inch long log; place on prepared cookie sheet. Continue shaping logs, and place them 1 inch apart on cookie sheet.
Using the tines of a fork, gently press down on each log horizontally and then vertically until flattened to about ½-inch wide. Sprinkle “fingers” lightly with sugar. Bake cookies, one sheet at a time, 9 minutes, until beginning to brown at the edges and beginning to firm up in the center. Cookies will feel soft to the touch. Transfer cookie sheet to a wire rack; let firm for 3 minutes. Using spatula, transfer fingers to rack to cool completely.
 
Nutrition Analysis, Per Cookie:
60 calories; 2.5 g fat; 1 g saturated fat; 0 g trans fat; 8 g carbohydrate; 5 g sugar; 45 mg sodium

Stout Beer Date Cake with Toffee SauceMakes 12 servings

1 bottle (12 oz) Oatmeal Stout Beer or Cream Stout Beer
1 package (8 oz) pitted dates, chopped
1 ½ tsps baking soda
½ cup butter, softened
½ cup sugar
½ tsp salt
2 eggs
2 tsps vanilla extract
1 ½ tsps baking powder
1 ¾ cups all-purpose flour

Stout Beer Toffee Sauce
½ cup butter
1 box (1 pound) light brown sugar
1 cup Oatmeal Stout Beer or Cream Stout Beer
1 cup heavy cream
¼ cup light corn syrup
2 tsps vanilla extract

Coat a 9 x 3 inch springform pan with a light layer of cooking spray. Set aside.

In large saucepan, combine bottle of Oatmeal Stout Beer and dates. Bring to a boil; remove from heat and stir in baking soda. (Mixture will foam.) Let cool 20 minutes.  Preheat oven to 350 F.

In a large bowl with electric mixer, beat butter, sugar and salt until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and baking powder. On low speed, alternately beat in flour and beer-date mixture to combine. Spread in pan.

Place in oven and bake 40-42 minutes, or until wooden pick inserted in center comes out clean and cake is firm to touch. Cool cake on rack for 15 minutes. Remove sides of pan and cool completely.

When ready to serve, make Beer Toffee Sauce by melting butter in a 6 quart pot over medium heat. Stir in sugar, Stout Beer, cream and corn syrup. Bring to a boil, reduce heat to medium and boil 12 minutes, stirring occasionally. Remove from heat and let bubbling subside. Stir in vanilla.

To serve, cut cake into 12 slices. Pour ¼ cup toffee sauce over each serving.

Nutrition Analysis, Per Serving:
560 calories; 23 g fat; 14 g saturated fat; 83 g carbohydrates

Serves 6

1 bottle brut champagne, chilled (or, one bottle dry cider)
1 bottle Chocolate Stout Beer, chilled
1 lemon, lime or orange, quartered
1/3 cup sugar, tinted if desired with food coloring

On small plate, spread out sugar.  Moisten rim of each of six wine goblets or pilsner glasses with the citrus wedge; invert glass onto sugar to decoratively frost the rim.
For each drink, tilt glass and slowly pour in champagne until the glass is half full.  Hold a small spoon upside-down over the center of glass, being careful not to disturb the sugar frosting.  Slowly pour Chocolate Stout Beer over the spoon to evenly disperse the flow and control the foaming head.  The head of beer should stop just below the frosted rim of the glass.

Nutrition Information, Per Serving:
150 calories; 0 g fat; 0 g saturated fat; 14 g carbohydrates

Serves 12

¼ cup unsalted butter (1/2 stick)
2 pounds Golden Delicious apples, peeled and thinly sliced (about 4 large apples)
1 cup sugar, divided
1 cup Bitter Ale Beer, divided
2 ¼ cups all-purpose flour
1 ½ tablespoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
¾ cup canola oil
¾ cup molasses
2 large eggs

Line 13 x 9 x 2-inch baking pan with nonstick foil, pressing foil along bottom and sides of pan.

In large nonstick skillet over medium-high heat, melt butter. Add apples; sauté 8 minutes, tossing several times, until apples are slightly brown and almost tender. Add ¼ cup sugar; sauté 1 minute, tossing, until apples are glazed. Add ¼ cup Bitter Ale Beer to the skillet; cook 3- 4 minutes longer until beer is almost evaporated.  Spread apples evenly in prepared pan, to cover bottom of pan.

Preheat oven to 350º F. In large bowl, whisk together remaining ¾ cup sugar, flour, ginger, cinnamon, baking powder, baking soda, nutmeg, cloves and salt. Combine until well blended. In small saucepan, heat remaining ¾ cup Bitter Ale Beer until boiling; add to flour mixture. Stir in canola oil, molasses and eggs. Whisk until batter is smooth and heavy.

Pour batter over apples, spreading to cover to edges.  Bake 40 minutes, until pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes, or until just warm.  Invert cake onto cutting board; carefully peel off foil. Cut into 12 squares. Serve warm, at room temperature or chilled.

Nutrition Information, Per Serving:
420 calories; 19 g fat; 3.5 g saturated fat; 60 g carbohydrate

Serves 10

Cranberry-Orange Lager Beer Sauce
1 cup sugar
2 tablespoons cornstarch
2 cups orange juice
1 cup Lager Beer
1 bag (12 ounces) cranberries

Brown Ale Beer Crepes
1 bottle (12 ounces) Brown Ale Beer
¾ cup milk
3 large eggs
3 tablespoons sugar
3 tablespoons butter, melted
2 cups all-purpose flour
½ teaspoon salt
Ricotta Cheese Filling
1 container (3 pounds) whole-milk ricotta cheese
3 tablespoons honey
1 ½ teaspoons lemon zest, grated
2 tablespoons lemon juice
½ teaspoon ground cinnamon

In large sauce pan, make the Cranberry-Orange Lager Beer Sauce by whisking together sugar, cornstarch, orange juice and Lager Beer until blended.  Add cranberries.  Over medium-high heat, bring mixture to boil.  Reduce heat to medium-low and simmer 15 minutes, until sauce thickens slightly and cranberries pop.  If serving immediately, keep warm, or cool, cover and refrigerate up to 4 days.

In large bowl, make crepes by whisking together Brown Ale Beer, milk, eggs, sugar and butter until well blended.  Whisk in flour and salt until batter is very smooth, about 2 to 3 minutes.  Let batter rest 20 minutes.  Preheat 8 or 9-inch nonstick crepe pan or skillet over medium heat.  When pan is hot, remove from heat and spray with cooking spray.  Add ¼ cup batter to pan.  Tilt pan to spread batter into 7-inch round.  Return skillet to heat and lightly brown crepe about 45 seconds, or until edges start to curl.  Turn crepe over and cook second side 30 to 45 seconds longer, until lightly browned.  Transfer to plate.  Repeat with remaining batter to make 20 crepes.  Crepes can be made several days ahead, stacked between layers of waxed or parchment paper, covered and refrigerated.
Make ricotta cheese filling by combining together in large bowl ricotta cheese, honey, lemon zest, lemon juice and cinnamon.  Stir well to blend.  Filling can be made several days ahead, covered and refrigerated.

To assemble crepes, preheat oven to 350 F.  With cooking spray, lightly coat 2 shallow baking pans or dishes.  For each crepe, place 2 rounded tablespoonfuls of filling in the center of each crepe in a 3-inch long mound.  Fold two opposite edges of crepe over top of filling, then fold in remaining edges forming a packet.  Place in prepared baking dish.  Repeat with remaining filling and crepes.  Bake 15 minutes, or until heated throughout and slightly crisp. 

Top with Cranberry-Orange Lager Beer Sauce.

Nutrition Information, Per Serving:
570 calories; 24 g fat; 14 g saturated fat; 67 g carbohydrates

Serves 8

Crust:
1 cup plus 2 TBLS all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 tsp sugar
½ cup chopped pecans or almonds
6 TBLS butter, chilled and diced into small cubes

Tart Filling:
1 cup white chocolate chips
1 package (8 oz) cream cheese
¾ cup heavy whipping cream

Tart Topping:
1 bottle (12 oz) Lager Beer
4 cups frozen blackberries, thawed
6 TBLS sugar
2 TBLS cornstarch

Preheat oven to 350 F. In bowl of food processor, prepare crust by combining flour, salt, baking soda, sugar, chopped nuts and butter. Process using off/ on switch until ingredients are mixed and crumbly. Press mixture to bottom and up sides of 10-inch tart pan with removable bottom. Place in oven and bake until lightly browned, about eighteen minutes. Remove from oven and set aside to cool.

While crust is baking, prepare filling by melting white chocolate chips on stove top or in microwave. Stir well; set aside to cool. Place cream cheese in medium bowl; beat with electric mixer for one minute. Gradually add whipping cream and continue beating until thick and fluffy, about three minutes more. Add melted chocolate and beat one minute on low speed to mix well. Spread chocolate mixture into prepared tart crust. Chill.

To prepare topping, pour Lager Beer into heavy saucepan over medium heat. Add two cups of blackberries and bring to boil. Boil five minutes. Using back of wooden spoon, mash berries. Remove from heat and pour through sieve, pressing berries with back of spoon to remove all liquid. Return juice to saucepan. Add sugar and cornstarch to juice mixture and cook over medium-low heat until thickened, about four minutes. Remove from heat and cool slightly. Stir in remaining berries. Chill mixture until serving time.

To serve, cut tart into eight wedges and place on plates. Top each with berry mixture.

Nutrition Information, Per Serving:
590 calories; 40 g fat; 22 g saturated fat; 53 g carbohydrate
Stout Beer Date Cake with Stout Toffee Sauce
 

Makes 12 pieces

Apple Walnut Spice Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
½ tsp baking soda
¼ tsp salt
½ cup butter, brought to room temperature
1 cup brown sugar
1 egg, lightly beaten
1 cup full-flavored Ale Beer
1 ½ cups peeled and diced apples
1 cup chopped walnuts

Butterscotch Custard Sauce:
¼ cup full-flavored Ale Beer
1 ¾ cup whole milk
1 pkg (4 oz) butterscotch instant pudding

Preheat oven to 375 F. Grease well a 9 x 9-inch baking pan; set aside.

In large mixing bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda and salt. In medium mixing bowl, stir together softened butter, brown sugar and egg; blend until smooth. Stir butter mixture into flour mixture. Slowly add one cup of Ale Beer to mixture, stirring well to incorporate. Stir in apples and walnuts. Pour mixture into prepared pan and place in oven; bake for 35 minutes or until toothpick inserted in center of cake comes out clean.

While cake is baking, make custard sauce by warming one-fourth cup Ale Beer and milk in medium saucepan over medium-low heat, just until bubbles begin to form around edges of pan. Remove from heat; stir in pudding mix and blend until smooth.

To serve, cut cake into twelve squares. Top each serving with ¼ cup of butterscotch custard sauce.

Nutrition Information, Per Serving:
340 calories; 16 g fat; 6 g saturated fat; 44 g carbohydrate

Serves 10

1 bottle (12 oz) Honey Wheat Beer, or any Fruit-brewed Wheat Beer
1 TBLS butter, softened
¾ cup sugar
½ cup light brown sugar
3 TBLS cornstarch
½ tsp Chinese five-spice powder
4 bags (1 lb each) frozen peaches, or 4 pounds fresh sliced peaches
2 cans (7.5 oz each) refrigerated buttermilk biscuits (20 biscuits)
¼ cup milk
1/3 cup sugar

Pour Honey Wheat Beer into soup pot or other large pot; bring to a boil over medium heat. Boil 5 minutes, or until reduced to ¾ cup. Turn off heat and let reduction cool completely.

With butter, generously grease a 3-quart baking dish (9 ½ x 11 inches). Preheat oven to 450 F.

Add ¾ cup sugar, light brown sugar, cornstarch and five-spice powder to beer reduction; stir until sugars dissolve. Stir in frozen peaches and toss. Bring mixture to a boil; reduce to medium-low heat. Simmer mixture about 8 minutes, tossing peaches several times, until juices thicken and peaches are hot.

Pour mixture into prepared baking dish. Arrange 20 biscuits on top of hot peach mixture. Brush tops of biscuits with milk; sprinkle with additional sugar. Bake in oven 15 minutes, or until biscuits are puffed and golden brown and peach mixture is bubbling. Cool on wire rack 15 minutes before serving.

Nutrition Information, Per Serving:
350 calories; 2.5 g fat; 1 g saturated fat; 75 g carbohydrate; 1 g fiber; 48 g sugar; 5 g protein

Porter adds depth and flavor to these decadent chocolate truffles. This dessert is sure to wow beer and chocolate lovers!

Makes 60 truffles

9 tablespoons heavy cream
¾ cup semi-sweet chocolate pieces, chopped
¾ cup bittersweet chocolate, chopped
3 tablespoons porter beer
10 ounces milk chocolate pieces, chopped
2 ½ tablespoons vegetable oil
½ cup sweetened or unsweetened cocoa powder

In medium saucepan over medium heat, warm cream slightly. Remove from heat; stir in semi-sweet and bittersweet chocolate pieces. Stir mixture until it is completely smooth. Slowly stir in porter beer, until completely blended. Refrigerate mixture about 30 minutes, stirring occasionally so that it cools evenly. It should still be pliable.

Cover a sheet pan with aluminum foil. Using a teaspoon, spoon truffle mixture onto sheet pan in small dollops, about the size of marbles. Refrigerate about 45 minutes, until very firm.

Make chocolate coating by placing milk chocolate pieces in the top of a double boiler over simmering, not boiling, water. Stir until completely melted and smooth. Blend in vegetable oil. Remove double boiler from heat and pour mixture into small glass bowl. In second small bowl, place cocoa powder. Put small table fork in each bowl.

Using forks, quickly roll each truffle, one at a time, in the coating. Let chocolate drip off the truffles, and then drop immediately into the cocoa, using the fork to roll them around, covering all sides completely. Brush off excess cocoa powder. Return truffles to foil-covered sheet pan and return to refrigerator to harden.

Serve immediately or store covered tightly in refrigerator.

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