The weather is changing – well here in the Midwest it is 🙂 With the cooler weather comes more baking inspiration and I also notice my husband is making more beer. Recently he was at an “Extreme Brewing” class that was offered at Hop Cat. While he was in the class I had a few quick moments to talk with the instructor and I asked his opinion regarding the “paring ” of beer with some breads (like carrot, pumpkin, etc). I told him about the paring of stout and gingerbread. He sort of poo pooed it but I’m glad I didn’t listen because the infusion of the stout and the gingerbread was fabulous!!!!!! I recently did the same thing with a Harvest Carrot Bread. Not only did the bread turn darker in color but tastes really good ( I will have that recipe up today too).
I did try the “teacher’s” suggestion regarding using an IPA with my carrot bread/cupcakes – YUCK. No flavor or anything. Now to his defense I did try the IPA with a boxed mix instead of making it from scratch. So I will try using an IPA again with my Harvest Bread.
Now, while creating the Harvest Carrot Bread I noticed that I had some bananas that were in dire need to have something done with them (you know what I mean black and mushy). I couldn’t think of any beer we had in the house that would pare nicely with it. I found a low fat recipe for banana bread that called for coconut? What was that person thinking – coconut is very high in fat ( another tasty item that I have pretty much given up). So as I looked around my kitchen for low fat coconut flavor I spotted coconut rum 🙂 The end result was fantastic! I will share this recipe with you also very soon 🙂