Sunday, September 12, 2010

Cooking with Beer

Now that cooler weather is here, I've been searching through recipes to see what I can make that will require heating up the oven.  Friday night I did a book singing at a local restaurant and bar, The Empire House, in Glibertsville, NY.  The bar features some of our local brews from Butternuts Beer and Ale Brewery down the road from me.  I decided to make muffins for the evening, and I've included the recipe below.  These tasty little morsels are made with stout.  I used Moo Thunder Stout, the great brew from Butternuts Beer and Ale, but you can use any stout you like.  If you don't like muffins, I've included a way you can convert the recipe to a cake.

                               Butternut Valley Ginger Stout Mini-Muffins

2 cups all-purpose flour

2 teaspoons ground ginger

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground cloves

½ cup (1 stick) butter, softened

1 tablespoon candied ginger (finely chopped) or 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger

1 cup granulated sugar

½ cup packed light brown sugar

3 large eggs

12 ounces stout (I recommend Moo Thunder from Butternuts Beer and Ale)

½ cup molasses

1. Preheat oven to 300 degrees F. Grease mini-muffin cups. Combine flour, ground
ginger, baking powder, baking soda, cinnamon, salt, and cloves; set aside.

2. Beat butter and candied ginger with electric mixer on medium speed until
combined. Add sugars; beat to combine. Add eggs, 1 at a time, beating well after
each addition.

3. Mix stout and molasses to combine. Alternately add dry ingredients in 3 additons, with the beer mixture; beating until combined and scraping down side of bowl as needed.

4. Pour into the mini-muffin pans. Bake 12-15 minutes. Makes over 60 muffins.

Note: You may make this batter into a cake. Grease a 13x 9 inch baking pan. Bake at 350 degrees F for 45 minutes or until toothpick inserted in center comes out clean.

The muffins turned out so well, I wondered if any of you have tried cooking with beer?  Would you share a favorite beer recipe with me?  I'd like to add them to the next Hera book or complile them into a down- loadable booklet that all of Hera's fans could get by contacting me.  Of course, I would give each one of you credit for the recipe you contributed and your name might find its way into my next Hera book.
Send your recipe(s) to me at .  I'll continue to put together the recipes throughout the fall months until I get enough to use in the book or to put together in booklet form.
Try the muffins with a dollop of whipped cream.  Yummy!


  1. I have a ridiculously easy beer bread recipe. It's basically beer and self-rising flour. I'm not home, so I don't have the proportions, but I'll try to remember to get them to you when I get there.

  2. This sounds delicious, Lesley! I didn't even realize there were recipes with beer as an ingredient.

  3. I'm astonished at how great an ingredient beer makes in sweet items such as baked goods. I've been learning a lot lately about pairing beer and food in preparation for my next beer mystery. Keep sending those recipes. Between bouts of writing, I love to cook so I intend to test drive all of these.