Hopp Diva's Blog

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

Baked Beer Donuts! March 22, 2019

Filed under: Bread & Muffins,Desserts — Hopp Diva @ 5:15 pm
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1 1/2 cups all purpose flour

1 1/2 tsp;. baking powder

1/4 tsp. baking soda

1 tsp. cinnamon (optional to what beer you use)

1/3 cup sugar

1 egg

3/4 to 1 cup beer

2 Tablespoons of oil ( or you can use melted butter)

Combine all the dry ingredients together in a bowl and whisk them.  Mix the oil/butter, egg and beer in a bowl and whisk them together

Stir the wet ingredients into the dry with a fork or spoon just so you are carefully to not over mix.  This will make a very tough donut.

Heat oven to 350 or 325 with a dark donut pan.  Even though my pan is coated I still put a bit of spray in my pan to make sure the donuts come out easily.

Fill the donut pan until almost full (just a little below the top of each donut  Gently tap to remove any bubbles.

Bake for 8/10 minutes depending on your oven.  I would check around 8 minutes.

I have no pics to show you right now because every time I make these by the time I remember to take a pic they are gone!

Let me know how yours turn out.

Hopp Diva

 

 

Vanilla Porter Cupcakes with Vanilla Porter Filling Topped with Salted Caramel Porter Buttercream February 16, 2019

This recipe can seem overwhelming because of all the steps but I guarantee it’s so worth it!

1 stick butter softened

4 oz. cream cheese softened

1 14 cup sugar

3/4 cup dark brown sugar

1 T. canola oil

4 eggs

1 tsp pure vanilla

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 12 oz bottle of Vanilla Porter or Vanilla Stout will work too

In a medium sauce pan heat the Vanilla Porter over medium heat, stirring frequently until the mixture is reduced to half.  Set the beer aside to cool

Using an electric mixer cream together butter, cream cheese, sugar, brown sugar and oil until light and fluffy.  This will take at least 4 minutes.  Add the eggs one at a time and be sure to mix well after each addition.  Add the vanilla, baking powder, baking soda and the salt.  Mix until very well combined.

As you measure the butter milk into the 1 cup , leave room for about 2 tablespoons of the reduced Vanilla Porter.

Beginning and ending with flour, add flour alternately with the buttermilk, mixing between each addition.

Line 24 muffin cups with paper cupcake liners.  Distribute the batter evenly between the muffin cups.  Bake at 350 for 18/20 minutes or until a tooth pick inserted in the center comes out clean.  Times will vary depending on your oven.

Cool completely on a wire rack.  When cool take a 1/4 tsp and carve out a hole in the center of each cupcake. but do not go all the way to the bottom.

While the cupcakes are baking and cooling begin making the filling.

Ingredients for the filling

1/2 cup of reduced vanilla porter

1/4 cup butter

1/3 cup sugar

1/3 cup dark brown sugar

1/3 cup heaving cream

Take 1/2 cup of reduced vanilla porter and place in a saucepan.  Add the butter and sugars an warm until all is melted.  Be sure to stir frequently.  It should take on a dark amber appearance.

Gradually add the cream, stirring constantly and cook until the mixture is smooth – about 3 minutes.  Set aside to cool completely  When the mixture is cool and so are the cupcakes take the mixture and put in the tops of the cupcakes you carved out.  Keep a couple of tablespoons of the mixture for the top of cupcakes later.

Vanilla Salted Caramel Buttercream

1/2 cup of butter softened

3 oz cream cheese softened

2 tsp pure vanilla

1 # of powdered sugar

4 T. of reduced Vanilla Porter

15 Kraft caramels

Sea Salt

Using electric mixer beat together the butter, cream cheese and vanilla unitl light and fluffy ( about 4 minutes) Add 3 T of reduced Vanilla Porter and 1/2 of the powdered sugar.  beating the frosting well.  I don’t like real sweet frosting so I slowly add a bit of flour into the mixture to get the consistency I want.  cover and refrigerate.

In a small sauce pan add 1 T. of the Vanilla Porter along with the unwrapped caramels.  Stir constantly until the caramels are melted.  Set this mixture aside to cool but still soft and pliable.

Remove the frosting from the frig and with electric mixture combine the caramel with the butter cream. If you are still not happy with the “thickness” of the frosting either add more powdered sugar or flour.

Frost the cupcakes and sprinkle a little sea salt on top.  You can also drizzle with the left over filling if you want.

 

 

Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

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

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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.

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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
 

Adult Ice Cream Sandwiches June 30, 2013

Filed under: Desserts,Low Fat Diva Blog — Hopp Diva @ 10:14 pm

These treats are so yummy it’s hard to only eat one but if you eat too many, you will be buzzing for hours because of the chocolate covered coffee beans!  I only add a few because even though they are coffee beans they are covered with dark chocolate and well we know what the fat content is like in chocolate 🙂  I also add just a bit of Irish Cream or Kahlua to my frozen yogurt too.   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Blue Bunny Frozen Vanilla Bean Yogurt

Dark chocolate covered coffee beans  chopped

Low Fat dark chocolate wafers

Caramel topping

Remove frozen yogurt from freezer, scoop out enough for the amount of sandwiches you want to make.  When soft enough to stir in chopped chocolate covered coffee beans.  You can add a tablespoon or so of a thick creamy liquor if you choose.  Mix well and quickly spread on one cookie, top with the another cookie and place on cookie sheet.     Top each one with a chocolate-covered coffee bean.  Place in freezer quickly.  When cookies are firm, take out and wrap in plastic wrap.

Remove each cookie from freezer about 3-5 minutes before you serve or if you are like me just take them out of the freezer and eat one!  Although the pic shows caramel drizzled on them, I choose to eat mine without.  I just didn’t enjoy the sandwich with that extra stuff which was caramel topping mixed with more Irish Cream liquor and I liked being able to eat with my hands not with a fork!

ice cream sandwich

 

 

Chocolate Peanut Butter Stout Cupcakes! February 8, 2013

I was recently at a brewery doing a beer review for my blog site and  the magazine I write for.  We chose a six beer flight and I didn’t like any of them 😦   I should have chosen a few of the dark beers  that were more on my radar but the guy who was behind the bar steered us towards IPA (what my husband likes) and a couple of light beers.  If I had gone with my better judgement, I would have tried a dark beer that claimed to have a peanut butter flavor – now that would have been fun!

Well, when I got home I just kept thinking about this dark peanut butter beer and all the fun things I could make with it!  Thus my recipe for Chocolate Peanut Butter Stout Cupcakes!  They are low in fat  (no shocker there) but  the cupcakes are loaded with awesome flavor.  To keep the fat content down I used  the Chocolate Better n Peanut Butter (which you all know is my favorite) for the middle of the cupcake as well as the glaze…….yummmmmm.  I sure hope you like these as well as all my taste testers did (some were licking out the paper).    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

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Chocolate Peanut Butter Stout Cupcakes

1 pkg. devils food cake mix

1 pkg. instant chocolate pudding (small size)

1/4 cup oil

3/4 cup Egg Beaters

1 cup Stout or Porter beer at room temp

Better n Peanut Butter or Chocolate Better n Peanut Butter

powdered sugar

left over beer from bottle

In a glass measuring cup, pour out beer to equal 1 cup and set aside.  Pour the rest of the bottle in a small saucepan and place over medium heat on the stove.  Let the beer cook down until it’s half the volume you started with.  Set aside.

In a bowl, whisk together the cake mix and the pudding.  In a separate bowl whisk  the oil, Egg Beaters and 1 cup of beer.  Be sure the ingredients are blended well together. Add to the liquid to the cake mix, using a whisk.  Mix until all dry ingredients are incorporated.

Line 12 muffin cups with paper cups.  Using a small ice cream scoop, fill each muffin cup about half way.  Place about 1 tsp. of Better n Peanut Butter over batter and then top with more batter to cover up the peanut butter, doing this to all 12 muffin cups.

Place in a 350 degree oven for about 15 minutes but time will vary according to ovens and if you are using a dark muffin tin.  Be sure to not over bake the cupcakes!

While the cup cakes are baking  sift 2 cups of powdered sugar into a bowl.  Add 2 heaping tablespoons of Better n Peanut Butter, this will be hard to mix but try.  Now add just a bit at a time of your reduced beer that has been cooling.  Remember to only add a bit at a time or your glaze will be like soup!  Add more peanut butter if it gets too thin.  The glaze will set up after you put it on the cooled cup cakes.

 

 

Pretzel Based Chocolate Stout Cupcakes July 19, 2012

We finally had some rain here in the Mitten and it was awesome!  Not only did it rain but the temps finally dropped a bit where working in the test kitchen was not a chore, it was delightful.  This new cupcake is what came of about 2 hours of research and a couple more hours of creating, but oh what a creation.  The taste is out of this world and craft beer lovers will so appreciate it as well as anyone who likes the combination of beer and pretzels.

Awhile back I was doing some research on beer infused cupcakes and was not finding a great deal that would work for me.  But, I did run across this web site called Cupcake Project (http://www.cupcakeproject.com/).  It was on this site I discovered  a pretzel base that was used for a cupcake they were making.  The concept was right on however the fat content was out of site and so not my style, so I decided to see if I could make over their idea.   I worked around with a couple of different versions and really like what I came up with.  Instead of 132 grams of butter in just the crust I made mine with only 40 grams, can we say huge difference?  I also decided not to re-invent the wheel regarding great cup cakes, I mean I already had an awesome chocolate porter cupcake recipe with chocolate ganache on top.    Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Pretzel Based Chocolate Stout/Porter Cupcakes

1 stick of room temp Blue Bonnet Lite (it will be very soft)

3-4 Tlb. honey

2 1/2 cup crushed pretzels

Mix the crushed pretzels with the honey and the Blue Bonnet Lite until it’s totally incorporated and will stick together.  Line 24 muffin tins with liners.  With a small ice cream scoup drop mixture into the bottom of each cupcake liner.  Using a spoon or a muddler, press the pretzel mixture into the bottom of each cupcake liner.

Bake at 350 degrees for 10 minutes.  While the base bakes start making your cupcake batter.

CHOCOLATE PORTER CUPCAKES

 12oz. Porter Beer or you can use Chocolate Espresso Stout or a Chocolate Ale – yummmm

½ cup No Fat ½ & ½

3 Tablespoons Canola Oil

2  Tablespoons  No Fat Vanilla Yogurt

1 Tablespoon vanilla extract

¾ cup Egg Beaters

¾ cup unsweetened dark cocoa (Hershey)

¾ cup no fat sour cream

2 cups white sugar

2 ½ cups flour

1 ½ teaspoons baking soda

In a large mixing bowl, combine all the liquid ingredients.  In separate bowl, whisk all the dry ingredients.  Gradually add the dry ingredients to the wet.  Divide the batter among the muffin cups with the pretzel base.  Bake 15 minutes (depending on oven) or until risen and set in the middle (toothpick comes out clean but still tender)  Cool before removing from the tins.  Make a chocolate ganache and dip tops of cakes in.

Chocolate Ganache

 In sauce pan bring 2/3 cup of No Fat ½ & ½ to a boil.  In a bowl place 6 ounces of chopped white/semi sweet  baking chocolate. When ½ & ½ is boiling, remove from heat, add 6 tablespoons of no fat sweetened condensed milk and 2 teaspoons of Blue Bonnet Lite.  Whisk until combined. Pour over  chocolate, wait 5 minutes before whisking the chocolate and cream mixture.  Whisk until chocolate is very smooth.  I also add about 3 Tlb of dark chocolate cocoa powder.  Chill until mixture has firmed enough to spread or dip the tops of your cup cakes.  You can also drizzle it over a cake (don’t chill as long).  If ganache is too firm, you can lightly warm the mixture over very low heat to get the consistency you want.  Be sure to whisk the ganache after chilling before you use it.

 

 

 
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