Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

An Energy Bar Made With Spent Grain January 16, 2019

Filed under: Hopp Diva Blog — Hopp Diva @ 9:58 pm
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In my stocking for Christmas  this year my daughter gave me an energy bar called Regrained Supergrain Bar.  Time got away from me and I forgot to try it so today before I went to work out I decided to try the bar. At first I thought maybe it was out of date and that is why it was so dry and not edible.

OMG not only was the taste not pleasant but I could hardly chew it  – so not yummy!  I looked the bar up on the internet and wanted to check it out.  I found where you could purchase them at 29.99 for 12 bars (no they are not big).  There were a couple of flavors and one was coffee like the bar I had.

These spent grain bars may give you energy but wow, I am not sure how I could get it down to give me the energy.  I have made a lot of things with spent grain and have made some granola bars with it but the bars I made were not this dry and they had flavor.

My suggestion is to probably avoid buying the Regrained Supergrain Bars and if you want to try one see if you can get a sample.  Like I said it’s possible my bar was out of date or something but I have a feeling after I read the ingredients my first bite of the bar is how it’s suppose to taste.

Would love to hear from anyone who has tried one of the bars and what your opinion was.  Do you have a favorite spent grain granola bar recipe?  Let me know!

Here is some into on this product if you want to check things out.   https://www.regrained.com/

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Biere de Mac January 9, 2019

Filed under: Hopp Diva Blog — Hopp Diva @ 3:40 pm

First Brewery Trip of 2019

Michigan weather has been super fickle this season, so when the weather man says high of 40 and patchy sun it’s time for a quick road trip.  Quick because of my husband’s job.  He rarely gets away on Saturdays before 3 but my hope is with nice weather we could finally get up to Mackinaw City where a guy I went to school with started a brewery.  George ( the owner) has a small brewery called Biere de Mac.  George along with his son Danny started the brewery I believe a couple of years ago and although not right in Mackinaw City  the brewery has developed a great following.  Their web site gives you the back story on why George, who was raised in Fremont MI, married and  after raising  his family in Michigan  decided to move all the way up to Mackinaw City.

Here is a link to their web site   http://bieredemac.com/about/

My goal was to not only get up North to see the brewery but to also have the guys and their staff  try my beer marshmallows so  I made up some fresh, grabbed a couple jars of beer jelly and hit the road.  After about 3.5 hours (with only 1 quick potty break stop) we checked into our hotel and headed to the brewery.

One of things I first noticed was how peacefully quiet the area was.  That being said the brewery had a fair amount of customers  for dinner.  Our server was Molly and she was quite a delight.   Molly took the time to tell Forrest (my husband) and I the specials for the night and what were her favorites.  We then moved onto the beer menu and she was very knowledgeable about all the selections.  Forrest chose 3 different styles to try.  As I have explained on my “Home Page” I like to sample beer but not drink it so Forrest always tries to pick out some unique styles he thinks I might like to try.  Being a big time hophead he also selects some that have a high IBU and just giggles when I attempt to taste it.  Usually I get the glass to my nose and that is as far as things progress!

Forrest felt the beer was pretty solid for  being a relatively new brewery.  All had a good mouth feel and were not “thin” like many other breweries we have visited.  The food was ok also.  I had buyers remorse with what I choose because I saw plates of other things I wish I would have ordered instead but there is always next time 🙂

You are probably wondering how the beer marshmallows went?  Well, I can say about the way it normally does when I have brewery guys try them  – “they are ok”.  I feel its a win when the staff gets a chance to taste them or other people in the brewery and their faces light up when they bite into something they will never forget.  The OMG this is a marshmallow made with beer?  The green flecks are hops?  The dark chocolate on the outside is awesome and blends so well.   Women  beer drinkers are usually the most descriptive so that is fun for me.  The guys so far…ehhh.

Side note:  I have not heard from my high school friend on how he like the beer marshmallows or the jelly.  My taste tester friends say I should contact him and ask – my response is…nope!

If you want to try  a new brewery  check out  Biere de Mac.  They are not open on Mondays and there are  a lot of things  that are not open  in Mackinaw City so do your homework first by using your pall Google.

So until next time, happy beer travels……………………………..

 

Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

Filed under: Desserts,Diva's Brew-ha — Hopp Diva @ 1:32 pm

IMAG1311

I ran across this recipe, tweaked it and OMG it was fabulous!!!  I thought I had a “torch” but found out I didn’t so to improvise I used one of my turbo grill lighters to toast the marshmallow topping.

The cupcakes didn’t really take that long and the combination with the marshmallow was great.   Holiday time can be rough on my granddaughter who is lactose intolerant so I made sure to change a couple of things so she could eat them and as you can see from the pic she thought they were quite delish!     Enjoy!!!  For comments and questions please email me.

 

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

1/4 cup canola/safflower oil

1/4 cup  Lite Land OLakes Butter (or use all oil if you are making them lactose free)

1/2 cup packed light brown sugar

1/2 cup unsulphured molasses

1/4 cup Egg Beaters, room temperature

1/2 cup luke warm gingerbread beer or you can use water

  1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners–and lightly grease with spray.
  2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
  3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and Egg Beaters
  4. On low speed, add half of the beer/water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining beer/water and flour mixture until just combined.
  5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
  6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
  7. Bake for about  20 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow to cool in pan on rack for 3 minutes. Remove cupcakes and allow to cool on rack until completely cool.

 

Marshmallow Frosting:

4 large egg whites (4 ounces)

1 cup granulated sugar

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Place egg whites, sugar, and lemon juice in (very clean) bowl of a stand mixer and place over a pot of lightly simmering water (double broiler). Using the whisk attachment, whisk constantly until sugar has dissolved and whites are lightly warm to touch (use your fingertips to test this–but it should take about 4-5 minutes, depending on how cold your egg whites are).

Transfer bowl to stand mixer and beat over low speed for 1-2 minutes. Increase speed to high and continue to beat for another 5-6 minutes until frosting is thick, shiny, and stiff (will hold its peak).

Frost cooled cupcakes using your favorite tip or use cake spatula.   Hold your torch or lighter just over the top of the frosting and “toast” to desired color.

IMAG1314

 

Jam July 16, 2014

Filed under: Appetizers & Drinks — Hopp Diva @ 9:11 pm

As I was checking my email today I found this recipe from Cooking Light magazine for strawberry jam.  Normally I would delete a jam recipe because I am just not in the mood to make jam right now and I would probably take the cheaters way out by finding some at the farmers market 😉  But this recipe intrigued me because it was put in a slow cooker and it had wine in it!  Go figure right?  I’m going to try it this weekend.  Plus I think making the recipe with blueberries (which are ready now at the markets) and adding either lemon thyme or pineapple mint might be fun.    Enjoy!!!!

strawberry-riesling-jam-ck-l

  • 2 pounds very ripe hulled strawberries
  • 1 cup sugar
  • 1/2 cup Riesling wine
  • 1 medium peeled Macintosh apple, grated
  • 1 (1.75-ounce) box Sure-Jell fruit pectin
  • 1 rosemary sprig

Preparation

  1. 1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Mash the fruit to a chunky puree with a potato masher or an emulsion . Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks

NOTE:  I’m going to put it in jars so I can give to others to sample 😉

 

A Champagne Cake For Valentines Day February 9, 2014

Filed under: Desserts — Hopp Diva @ 1:13 pm

I have made beer cakes, wine cakes so why not a champagne cake?  The concept should be the same – an awesome tasting cake!    I made mine in a white cake mix but just like my beer or wine cakes you can use any flavor but you need to remember if you want the champagne to come through, the cake has to be a mild flavor.  Besides you will have frosting and fruit flavors going on too so everything needs it’s moment.     Enjoy!!!

1 box of white cake mix (lower in fat the better)

1 can of sugar free vanilla frosting (the fat content is a bit higher but with the sugar removed you get to taste all the flavors better)

1/2 – 3/4 cup Fresh raspberries

raspberry preserves

Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2-inch round cake pans; set aside.
Prepare cake mix according to package directions, except replace the water with an equal amount of champagne.
Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Tint frosting with food coloring to make a light pink. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/2 cup of the tinted frosting. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. Garnish with a bit of the preserves and top that with fresh raspberries.
strawberry cake
 

Beer Cheese Soup November 17, 2013

Filed under: Soups & Veggies — Hopp Diva @ 4:05 pm
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Many times when you see recipes for Beer Cheese Soup and you check out the nutrition facts, the fat content is over the top!  However, this soup recipe with just a couple of minor adjustments is very tasty and the fat content is a great deal lower 🙂   When select your beer, do not use and IPA because it will be quite bitter and your guests might not enjoy it very much.     Enjoy!!!!  For comments/questions  email ramona@lowfatdivablog.com

Beer Cheese Soup

1   bunch green onions
1  tablespoons olive oil
3/4  cup bottled roasted red sweet peppers, drained

3/4  cup pale lager or nonalcoholic beer

2   cups refrigerated shredded hash brown potatoes

2   cups no fat half and half

8   ounces Cabot Sharp White Cheddar,  shredded (2 cups)

1/4  teaspoon paprika

Slice green onions, separating white and green parts. In a large pot over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to cooking pot. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Add no fat 1/2 & 1/2 and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)!

On a baking sheet that has been sprayed with olive oil Pam place remaining potatoes.  Bake in oven at 425 degrees for 5-7 minutes or until golden.  Flip potatoes half way through and spray with Pam olive oil again.  Sprinkle with the 1/4 teaspoon paprika.

Top bowls of soup with potatoes, the chopped green portions of the sliced green onions, and additional paprika.  My husband is a bacon guy so I also sprinkle some crumbled smoked bacon on his 🙂

 

Braised Beef With Red Wine Sauce November 3, 2013

Filed under: Main Dishes & Sandwiches — Hopp Diva @ 11:01 am
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I used to make this recipe all the time before I changed my eating lifestyle 🙂  But the good news for all of us is I have found a way to still make this delicious meal but cut the fat down a great deal.  The original recipe called for a sirloin tip or round roast (which was about 24 grams of fat for each serving and the recipe is supposed to serve 6) but I changed it up by using beef tenderloin instead.  Remember if you choose to make the recipe my way with the tenderloin, you will need to reduce the time from the original recipe.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

 

4   ounces pancetta, diced
1  tablespoon olive oil
1  2 1/2 – 3  pound beef tenderloin or use boneless sirloin tip or round roast
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
2   medium carrots, chopped
1   large onion, chopped
1/2  cup chopped celery
1   medium red sweet pepper, seeded and chopped
2   cloves garlic, minced
3/4  cup dry red wine
1  28  ounce can Italian-style whole peeled tomatoes in puree, cut up
1   tablespoon tomato paste
2   tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1   teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1   bay leaf

1/4  cup no fat half & half cream

In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta and set aside. Reserve any drippings in pan. Add olive oil to pan. Add meat and brown on both sides in hot oil, about 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate; reserve drippings in pan.

Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf.

Cover the pan and reduce heat to low. Simmer about 1-1/2 hours or until the beef is tender. Remove beef from pan and let stand while preparing sauce. For sauce, simmer tomato mixture, uncovered, until mixture measures about 4-1/2 cups (about 12 minutes). Stir in cream. Serve beef with sauce. Sprinkle with pancetta. Makes 6 servings.

 

 

 

 

 

 

 

 

 
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