I’ve been sitting here for longer than I care to admit trying to come up with something to say for this intro. But my mind is totally fried. The regular 8-5 day job has been particularly soul-sucking lately, and all my spare time has been going to job hunting. Which is also destroying my soul…the amount of rejections I have gotten makes me want to give up forever and totally makes me feel like I have nothing to offer the work force. The struggle to keep hope alive and continue this battle is very real.
But somehow I keep pressing on. As much as I hate job hunting, I know it’s the only way to be free of this day job I hate even more. And so the hunt continues. After all, among hundreds (yes, hundreds) of noes, it only takes one “yes” to change my fortune.
To perk up my spirits during this especially trying time of my life, I baked cookies. And not just any cookies- soft batch cookies. Meaning they are crazy soft, chewy, moist, and have a slightly under-baked texture (which is my favorite in cookies). Add in some pumpkin beer and some pumpkin pie spice, and you’ve got the PERFECT cookie for fall. Now excuse me while I eat a massive pile and write more cover letters…
Pumpkin Beer and Brown Sugar Cookies
AUTHOR: Natalie Bates | PREP TIME: 10 min | COOK TIME: 12-14 min
- ¾ cups unsalted butter, softened (12 tbs)
- 1 ¼ cups golden brown sugar
- 1 large egg yolk
- ½ tsp vanilla
- 1/3 cup pumpkin beer (I used Blue Moon Harvest Pumpkin Wheat)
- 2 ¼ cups All purpose flour
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch
- 1 tsp pumpkin pie spice
- Preheat oven to 325°.
- In a large bowl, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluffy. Add the beer, beat until well combined.
- In a separate bowl, add flour, baking soda, baking powder, salt, cornstarch and pumpkin pie spice.
- Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
- Spoon out balls of dough slightly smaller than a golf ball onto well greased cookie sheets.
- Bake at 325° for 12-14 minutes or until the edges just start to turn golden brown. Immediately transfer cookies to cooling racks and allow the cookies to cool to room temperature.
The thing that is so great about this cookie recipe is its versatility. You could sub any beer you want really, and play with different spices. Or leave the spices out all together for just a beer and brown sugar flavor to your cookies. The sky is the limit! If you try any other variations, let me know how they come out in the comments!
Recipe and photos are my own, but feel free to share anywhere you wish! Just give me credit and link back to The Whiskey Wanderer 🙂
I want to start out by saying my photos suck for this recipe. The food got mangy by the time it was ready to be photographed (explanation to come), and it was REALLY dark in our campground. And since food photographs best with natural light, well, you can see how that would present a problem. I got this recipe from The Beeroness, so you should really check out her website to see how this treat is SUPPOSED to look (link to original recipe is at the end of this post).
I’ve always wanted to be an amazing cook who prepares incredible meals for Robbie and me, but in all honesty, I’m just not there yet. Everything I make comes out a little wonky. Though he sweetly tells me everything I make is good. Liar- I know it sucks. But that’s why I need to keep practicing! So I’m gonna keep trying out new recipes and posting my favorites on here, complete with tips on how to do it better than I did haha.
And then one day, I’ll finally gain the skills to create my own recipes.
So these s’mores… I found this recipe on Pinterest from The Beeroness and thought it would be something fun to try for our camping trip to Great Basin. Huge shout out to my friends for always letting me use them as guinea pigs!
Beer S’Mores: Stout Chocolate Bar and Belgian Ale Marshmallows
AUTHOR: Jackie Dodd | COOK TIME: Roughly 30 min active, 2 hrs inactive
For the Marshmallows:
- Powdered sugar
- 3 ½ envelopes unflavored gelatin (such as Knox)
- 1 cup beer (flat and cold – I used New Belgium Fat Tire)
- 2 cups granulated sugar
- ½ cup light corn syrup
- 2 large egg whites
- ½ tsp salt
- 3 tsp vanilla extract
For the Chocolate Bars:
- 10 (wt oz) dark chocolate (62% cacao)
- 1/3 cup stout beer (I used Garage Brewing Co Marshmallow Milk Stout)
For the S’mores:
Make the marshmallows:
- Grease a 9×13 baking pan, sprinkle with powdered sugar until well coated, set aside.
- In the bowl of a stand mixer add ½ cup cold flat beer. Sprinkle with gelatin. Allow to stand while the sugar is being prepared.
- In a large saucepan (mixture will bubble up considerably) over medium heat, add the remaining ½ cup beer, sugar and corn syrup. Stir until the sugar has dissolved.
- Raise heat to high and allow to boil until the mixture reads 240°F on a candy thermometer (about 6-8 minutes).
- Once the temperature has been reached, turn off heat.
- Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light and fluffy and tripled in volume, about 6 minutes.
- While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form.
- Gently fold the egg whites and vanilla extract into the stand mixer ingredients until just combined.
- Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to set at room temperature until set, about 2 hours. Remove from pan, cut into squares.
Make the chocolate bars:
- In the top of a double boiler add the chocolate and beer. Stir until the chocolate has melted and combined with the beer. Line a loaf pan with parchment paper. Pour the chocolate into the prepared pan in an even layer. Chill until set, about 20 minutes. Cut into 9 squares. Can be made four days ahead of time.
Make the s’mores:
- Brulé the marshmallows (or roast over a campfire!) and sandwich one square of chocolate and one bruléed marshmallow between two graham crackers.
The flavors of these s’mores came out awesome! I was particularly stoked on the marshmallows. I’ve never made homemade marshmallows before, so I was excited to see them actually work! That being said, they don’t seem to hold up as well as their store-bought, preservative-laden counterparts. They melted while sitting in a hot car during the drive from home in LA to Great Basin in Nevada, and turned into a bit of a disaster. We tossed them in the ice chest and they kinda firmed up again (at least enough to throw on a skewer to roast over a campfire!), but they were sticky and not as pretty as when they started. So don’t judge the photos too much…transporting food for camping during road trips is hard!
Recipe by The Beeroness. Check out her website for more great recipes! And also prettier pictures of these s’mores lol.
Recipe by The Beeroness; all thoughts and photos are my own.
It’s officially summer in LA! Ok, so maybe not technically, but it’s sunny and in the 80s, so I think it counts. My bestie threw a pool party/BBQ this past weekend to celebrate the arrival of her new puppy, so I was looking for something light and refreshing to bring. And of course infused with beer or whiskey. I ended up on my favorite food blog, The Beeroness (of course), and found these tasty frozen beer-soaked watermelon bites. Perfect.
The recipe calls for any pale ale, IPA, or wheat beer. I happened to have a couple bottles of Samuel Adams Rebel Grapefruit IPA in my fridge and thought those could be interesting to use. I checked online to see if watermelon and grapefruit worked well together, and found a few cocktail recipes that included watermelon, grapefruit, and mint. So I decided to tweak the recipe and base it on the flavor palette of those cocktails. The result was exactly what I was looking for, and they were a hit at the party. Even my beer-hating friends liked them!
The success of this recipe hinges on choosing a good watermelon. I used these tips when I picked out my watermelon last week, and it was a success! So here they are, in case you are produce-choosing challenged like me:
How to Pick a Watermelon
- Find a dull looking watermelon: A shiny appearance indicates an underripe melon.
- Pick It Up: Big or small, the watermelon should feel heavy for its size.
- Look for the Yellow Spot: Watermelons develop a splotch where they rest on the ground. When this spot is a creamier, darker yellow, it’s ripe (I don’t mean a really dark yellow, just darker than the really pale yellow you see on most watermelons in the store).
- Give It a Thump: Tap the watermelon. A ripe one will have a deep hollow sound. Your knuckles should bounce off the melon and the surface should be firm.
Frozen Beer-Soaked Watermelon
Author: Jackie Dodd, altered by Natalie Bates | Prep Time: 15 min | Cook Time: None, but needs at least 2 hrs to sit | Yield Amount: 1 watermelon
- 2lbs watermelon, cut into cubes
- 12oz beer (pale ale, wheat beer or IPA – I used Samuel Adams Rebel Grapefruit IPA)
- Fresh mint leaves, minced
- Place watermelon in a bowl. Add mint leaves and toss to mix. Pour beer over the watermelon. Allow to sit at room temperature for 1 to 2 hours.
- Remove from beer.
- Cover and freeze for at least 1 to 2 hours.
- Serve frozen.
These little boozy watermelon bites were so delicious, refreshing, and super easy to make. My only tip I have to offer up for these is that they thaw really fast and become soggy, so unless they will be eaten quickly, I would recommend serving them in batches, putting some out and leaving the rest in the freezer until you are ready for them. But that’s true for any frozen food served in hot weather.
Original recipe obtained from: The Beeroness. Check out her website for more great recipes!
Photos and thoughts are my own, original version of the recipe by The Beeroness.